P443ORACLE 443 Mon24 Feb C4 1701:11
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Details follow
P443ORACLE 443 Mon24 Feb C4 1711:28
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Hello and welcome to 4 Women - coming
up in a few moments...
* YEARS AHEAD
A brief glimpse at some of the issues
to be raised in this week's edition
of the magazine programme for elder
viewers
* TAKE SIX COOKS
The final programme in the series
focuses on top patissier Michael
Nadell, who presents his recipe for
chocolate truffle
Edited by Rena Sodhi
MORE>
P443ORACLE 443 Mon24 Feb C4 1716:32
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Join Robert Dougall for
TOMORROW
AT
3.45pm
P443ORACLE 443 Mon24 Feb C4 1706:55
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Y E A R S A H E A D
Tomorrow at 3.45pm, Robert Dougall
presents another edition of this lively
magazine programme for the elderly and
which this week focuses on retirement.
Helen Marshall was forced to retire
from her job as a dietician in
Southampton when she reached 60.
Justifiably angered, Helen is currently
challenging the legality of earlier
compulsory retirement for women in the
European courts.
Years Ahead looks at the implications
of the case, which is expected to rule
in Helen's favour. MORE>
P443ORACLE 443 Mon24 Feb C4 1712:15
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Y E A R S A H E A D
The programme (tomorrow at 3.45pm) also
looks at the 10 minute rule bill which
is being proposed by Anne Clwyd MP to
try to make age discrimination illegal,
especially in employment cases.
There will also be an interview with
Dr Chris Phillipson of Keele
University about the fluctuating
fashions surrounding the older worker.
In these times of high unemployment
there is social pressure for older
workers to retire early - but do the
elderly want to give up work and can
they afford to do so? Tune into Years
Ahead and find out. M/RE>
P443ORACLE 443 Mon24 Feb C4 1702:42
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TOMORROW
AT 8.30pm
0
MICHAEL
NADELL
PATISSEER
P443ORACLE 443 Mon24 Feb C4 1713:02
7/13
T A K E S I X C O O K S
This is the final programme in this
mouth-watering series in which six
master chefs share their gastronimic
secrets with the rest of us.
Each week one of them has discussed
his or her particular contribution to
a six-course meal. So this week it's
the best course of all - Dessert.
Presenter Kay Avila talks to English-
trained patisser Michael Nadell. He
trained at the Westminster Hotel Schogl
and then worked at The Royal Court
Hotel and the Coq d'or Restaurant.
M/RE>
P443ORACLE 443 Mon24 Feb C4 1728:12
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T A K E S I X C O O K S
After working for several years in the
business Michael was appointed Head of
Pastry first at the Britannia Hotel
then at The Royal Garden Hotel.
Between 1974 and 1980 he won seven gold
and two silver medals for hi
magnificent sugar work. He now owns and
runs the Nadell Patisserie in North
London.
He sells a large selection of gateaux,
desserts, brioches and croissants to
clubs, casinos and hotels. In the
programme he shows us how to make
truffe au chocolat and tarte aux
pommes. RECIPES FOLLOW>
P443ORACLE 443 Mon24 Feb C4 1728:54
9/13
T A K E S I X C O O K S
Chocolate Truffle
Ingredients (serves approx 10)
1 sheet of chocolate sponge
50ml/2fl oz rum
50ml/2fl oz stock syrup
600ml/1pt whipping cream
425g/15oz plain chocolate
25g/1oz cocoa powder
Ingredients for Chocolate Sponge
100g/4oz caster sugar
50g/2oz cornflour, 50g/20z cocoa powder
50g/2oz melted butter
4 eggs METH/D F/LLOWS>
P443ORACLE 443 Mon24 Feb C4 1719:26
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T A K E S I X C O O K S
Chocolate Truffle
Method for chocolate sponge
1. Whisk together the sugar and eggs in
a bowl over hot water until the
mixture forms ribbons.
2. Mix the cornflour and cocoa powder
together and fold into the mixture.
3. Fold in the melted butter.
4. Pour the mixture into a lined, round
sponge tin and bake at 190 degrees C
375 degrees F/Gas Mark5 for 30 mins.
METHOD CONT'D>
P443ORACLE 443 Mon24 Feb C4 1714:09
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T A K E S I X C O O K S
Chocolate Truffle
Ingredients for stock syrup
600ml/1pt water
450g/1 lb sugar
Method
Boil the water and sugar together,
then pass the liquid through muslin.
Store in a cool place.
This syrup is used to moisten the
in the truffle.
METHOD CONT'D>
P443ORACLE 443 Mon24 Feb C4 1705:11
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T A K E S I X C O O K S
Chocolate Truffle
Method
1. Using a stainless steel ring (23cm /
9in diameter, 4.5cm / 1¾in high) cut
out a circular sponge base from the
sponge sheet.
2. Put the stainless steel ring on a
cake board and place the sponge base
inside the ring. Brush with a
mixture of the rum and stock syrup.
METHOD CONT'D>
P443ORACLE 443 Mon24 Feb C4 1715:42
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T A K E S I X C O O K S
Chocolate Truffle
Method
3. Lightly whip the cream. Melt the
chocolate (to a temperature of 60
degrees C/125 degrees F), pour it
into the cream and fold together
with a metal whisk.
4. Fill the ring to the top with this
mousse mixture. Set in the fridge to
cool.
5. Dust with cocoa powder, remove the
ring and serve.
M/RE>