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Details follow
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Hello and welcome to 4 Women, the mini
magazine designed to tell you more
about Channel 4's output aimed at
women. Coming up...
* TAKE SIX COOKS
This week Nico Ladenis master chef at
Chez Nico performs culinary miracles
with soup.
* RECIPES
Two of Nico's delicious recipes for
you to try at home.
* COMING SOON
A look at some of the programmes
coming your way.
Edited by Rena Sodhi
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TAKE SIX COOKS ── DETAILS FOLLOW>
P443ORACLE 443 Mon27 Jan C4 1700:42
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T A K E S I X C O O K S
Tuesday at 8.30pm sees the second
programme in this new series of Take
Six Cooks. This time the six master
chefs share a meal round a table at
London's Inter-Continental hotel.
As they eat the dinner they have
collectively prepared they discuss
their enthusiasm for food and their
different approaches to it.
Each programme concentrates on one cook
and his or her particular contribution
to the meal. This week's programme
features Nico Ladenis of Chez Nico in
Shinfield near Reading.
MORE>
P443ORACLE 443 Mon27 Jan C4 1705:31
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T A K E S I X C O O K S
Nico Ladenis is considered one of the
best chefs in the country and has
already been awarded two Michelin staru
He hopes to be the first non-Frenchman
to be awarded a third.
But Nico didn't start out as chef.
He studied economics at Hull University
and then went on to work briefly in the
oil industry.
After that he worked in the classified
department of the Sunday Times but
soon realised that he couldn't work
in groups. So he decided to open a
restaurant.
MORE>
P443ORACLE 443 Mon27 Jan C4 1711:24
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T A K E S I X C O O K S
He travelled to the South of France for
a year with his wife before he opened
Chez Nico in Dulwich. He earned himself
a reputation because he asked customers
to leave if they complained!
He was awarded one star by Michelen
nine months after he opened and a
second one in 1984. He opened another
restaurant so that he would have the
chance of receiving a third star.
On the programme Nico concocts several
delicious soups, including Consomme de
Champignons au Madere Aromatise and
fish soup. Recipes coming up...
MORE>
P443ORACLE 443 Mon27 Jan C4 1710:40
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T A K E S I X C O O K S
Mushroom Consomme with Madeira,
flavoured with Coriander Leaves
Ingredients (serves 6-8)
450g / 1 lb button mushrooms
40g / 1½oz fresh foie gras
100g / 4oz onion, very finely chopped
1 large tbsp tomato puree
2.25 litres / 4 pt chicken stock into
which some tomatoes have been cooked
84ml / 3fl oz Madeira
3 egg whites
salt
coriander leaves
METHOD>
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T A K E S I X C O O K S
Mushroom Consomme
METHOD
1. Mince the mushrooms in a food
processor.
2. Melt the foie gras in a large
saucepan, add the onion and saute
until transparent.
3. Add the tomato puree, chicken stock
and mushrooms. Cook for an hour.
Just before removing from the heat,
add 50ml / 2fl oz Madeira.
4. Force the liquid through a sieve.
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T A K E S I X C O O K S
METHOD (cont'd.)
5. Allow the liquid to cool and then
beat it into the egg whites with a
whisk in a clean saucepan. Continue
beating until all liquid is added
and the egg whites have mixed in.
6. Place the soup on a very low heat.
Bring to simmering point and cook
until clear.
7. Add more Madeira and salt to taste.
8. Pour the liquid through two or three
layers of muslin. Serve with
coriander leaves floating on top.
P443ORACLE 443 Mon27 Jan C4 1717:22
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T A K E S I X C O O K S
Cooked Vinaigrette
(This is the basis of all salad
dressings and some sauces at Chez Nico)
Ingredients
1.5 litres / 2½pst gogd olive oil
150ml / ¼pt white wine
85ml / 3fl oz white wine vinegar
75g / 3oz chopped carrots
75g / 3oz chopped celery
75g / 3oz chopped onion
50g / 2oz chopped leeks
50g / 2oz chopped fennel
50g / 2oz chopped red pepper
sliver of orange peel
MORE>
P443ORACLE 443 Mon27 Jan C4 1702:38
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T A K E S I X C O O K S
Cooked Vinagrette
Ingredients (cont'd)
12 black peppercorns
1 bay leaf
2 sprigs of rosemary
2 sprigs of thyme
2 sprigs of parsley
2 sprigs of tarragon
1tbsp sugar
DETAILS OF METHOD FOLLOW>
P443ORACLE 443 Mon27 Jan C4 1711:11
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T A K E S I X C O O K S
Cooked Vinaigrette
METHOD
1. Mix the olive oil, wine and vinegar
in a heavy saucepan.
2. Add the vegetables and other
ingredients. Cook for three quarters
of an hour on an extremely low heat.
3. Remove from heat, cover with a clgth
and allow to infuse for another
hour.
MORE>
P443ORACLE 443 Mon27 Jan C4 1711:27
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T A K E S I X C O O K S
Cooked Vinaigrette
METHOD (cont'd)
4. Strain the mixture through muslin,
cool and store in the fridge in
bottles
For salads use a combination of
2 parts cooked vinaigrette to 1 part
hazelnut oil and a drop of lemon
juice.
All the recipes from the series are
available in the accompanying book:
Take Twelve Cooks published by
Thames MacDonald. MORE>
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W A T C H O U T ... W A T C H O U T ...
TREASURE HUNT Thursday at 8.30pm:
This week Anneka Rice dashes around
the Bedfordshire countryside in searah
of clues to win the contestants £1,000.
STARTING OUT Thursday 11.05pm: Drama
series set in an inner city youth club
dealing with different problems each
week. This week it's theft.
DANCE MATINEE Friday 3pm: This week's
matinee features the Sydney Dance
Company in a playful, radical
re-interpretation of the Ravel tale of
Daphnis and Chloe.
MORE>