P616 CEEFAX 616 Mon 25 Dec 23:50/13  1/21  FOOD AND DRINK  Tuesday 19 December  Jilly Goolden and Oz Clarke recommfnded bargain wines for Christmas: Whites Valdivieso Chardonnay 1993, £4.99 from Waitrose Santa Rita Sauvignon Blanc, £4.49 from Majestic Wine Warehouses Patricia Routledge's recommendation was: Alasia 1994 Chardonnay del Piemonte, £4.99 from Wine Cellar/Berkeley Wines Reds Vino De Chile, £2.99 from Wine Cellar/Berkeley Wines LA Cetto Petite Syrah, £3.99 from Co-op TV Links 610 BBC2 602 Holiday BBC1 TV BBC2 TV Satellite
P616 CEEFAX 616 Mon 25 Dec 23:50/15  2/21  FOOD AND DRINK  Tuesday 19 December  Sparkling Cava Brut, £3.99 from Co-op Champagne Blanc de Noirs, £9.95 from Sainsbury's The Salisbury Cathedral choristers tasted luxury mince pies and liked the Marks and Spencer Connoisseur pies best, £1.99 for six. TV Links 610 BBC2 602 Holiday BBC1 TV BBC2 TV Satellite
P616 CEEFAX 616 Mon 25 Dec 23:50/00  3/21  FOOD AND DRINK  Tuesday 19 December  LAST MINUTE PLUM PUDDING This is a simple version of the traditional Christmas pudding which can be made as late as on Christmas Day, if you wish. It is suggested that you mix and pre-cook the pudding a little before that time, so all you need to do on the day is reheat it. It's dark, rich and every bit as delicious as traditional Christmas pudding. Serve with whipped cream. TV Links 610 BBC2 602 Holiday BBC1 TV BBC2 TV Satellite
P616 CEEFAX 616 Mon 25 Dec 23:50/11  4/21  FOOD AND DRINK  Tuesday 19 December  LAST MINUTE PLUM PUDDING Ingredients butter, for greasing 175g/6oz plain flour 1 tsp salt 1 tsp baking powder 1 tsp ground cinnamon 1 tsp ground allspice 100g/4oz light muscovado sugar 100g/4oz fresh white breadcrumbs 100g/4oz candied peel 100g/4oz chopped mixed nuts 100g/4oz shredded suet 100g/4oz raisins 100g/4oz sultanas 3 eggs TV Links 610 BBC2 602 Holiday BBC1 TV BBC2 TV Satellite
P616 CEEFAX 616 Mon 25 Dec 23:51/11  5/21  FOOD AND DRINK  Tuesday 19 December  Ingredients (cont) 1 tbsp black treacle 175ml/6fl oz milk whipped cream, to serve Method 1 Butter a 1.5 litre/2\ pint pudding basin. Place the flour, salt, baking power, spices, sugar, breadcrumbs, candied peel, nuts, suet, raisins and sultanas in a large bowl and mix well. ghisk together the eggs, treacle and milk in a separate bowl. Pour this mixture into the dry ingredients and mix thoroughly until well combined. TV Links 610 BBC2 602 Holiday BBC1 TV BBC2 TV Satellite
P616 CEEFAX 616 Mon 25 Dec 23:53/04  6/21  FOOD AND DRINK  Tuesday 19 December  Method (cont) 2 Transfer the mixture to the basin and cover with a circle of nol stick baking paper. Cover with a piece of pleated foil, secure with string and steam for 2 hours in a pan of water or for an hour in a pressure cooked. If you wish to pre-cook the pudding, halve the initial cooking time and then reheat by steaming for 1 hour in a pan of water or 30 minutes in a pressure cooker. Serve with whipped cream. TV Links 610 BBC2 602 Holiday BBC1 TV BBC2 TV Satellite
P616 CEEFAX 616 Mon 25 Dec 23:53/02  7/21  FOOD AND DRINK  Tuesday 19 December  BAKED GLAZED SALMON Serves 12 Ingredients 3-3.5kg/7-8lb whole salmon sunflower oil, for greasing 3 limes 100g/4oz fine-shred lime marmalade 1 tsp Tabasco or chilli sauce flatleaf parsley sprigs and pieces of red chillies, to garnish TV Links 610 BBC2 602 Holiday BBC1 TV BBC2 TV Satellite
P616 CEEFAX 616 Mon 25 Dec 23:00/00  8/21  FOOD AND DRINK  Tuesday 19 December  Method 1 Preheat the oven to 190C/375F/Gas 5. Measure a piece of foil double the length of the salmon, oil, then place the salmon at one end. Cut one lime into small pieces and use to fill the salmon cavity. Fold the other side of the foil up over the fish and seal the edges together, taking care not to press down on to the flesh so that there is an air pocket around the salmon. Gently lift on to a baking sheet and bake for 10 minutes per 450g/1lb. Remove from the oven and place on a flat surface; allow to cook in the foil. TV Links 610 BBC2 602 Holiday BBC1 TV BBC2 TV Satellite
P616 CEEFAX 616 Mon 25 Dec 23:00/00  9/21  FOOD AND DRINK  Tuesday 19 December  Method (cont) 2 Remove the foil and carefully peel the skin from the salmon. You can discard most of the fins at the salD time, but leave the tail on, and the head too if you like. 3 Gently melt the marmalade with the Tabasco or chilli sauce in a small pan. Carefully brush a few coats of the sauce over the salmon to glaze. TV Links 610 BBC2 602 Holiday BBC1 TV BBC2 TV Satellite
P616 CEEFAX 616 Mon 25 Dec 23:00/00  10/21  FOOD AND DRINK  Tuesday 19 December  Method (cont) 4 Cut the remaining limes in half lengthways and slice thinly. Arrange in an attractive row down the centre of the salmon and brush with a couple of coats of lime jelly to hold them in place. Transfer the fish to a serving plate and apply a further layer of glaze. Allow to cool completely for at least 6 hours in the fridge. Garnish with the parsley and pepper pieces, then serve. TV Links 610 BBC2 602 Holiday BBC1 TV BBC2 TV Satellite
P616 CEEFAX 616 Mon 25 Dec 23:00/11  11/21  FOOD AND DRINK  Tuesday 19 December  JEWELLED RICE SALAD Ingredients 710g/1\lb long-grain rice or basmati rice 2 tsp salt 2 large yellow peppers, seeded 2 large red peppers, seeded 2 large bunches of spring onions, trimmed 4 tbsp olive oil 100g/4oz skinned whole almonds 50g/2oz shelled pistachio nuts juice of 2 lemons 50g/2oz glace pineapple TV Links 610 BBC2 602 Holiday BBC1 TV BBC2 TV Satellite
P616 CEEFAX 616 Mon 25 Dec 23:10/00  12/21  FOOD AND DRINK  Tuesday 19 December  Method Wash the rice in cold running water until the water runs clear. Put it into a large pan with half the salt, add enough water to cover it by at least 10cm/4in and bring to the boil. Cook for 8-10 minutes until just cooked through. Drain the rice well, then pour a jug of cold water through it and drain well again. Transfer to a large serving bowl. Chop the peppers and the spring onions into fine dice. Put half the olive oil in a frying pan and fry the peppers for 5-10 minutes until softened. Add the spring onions and cook for another minute, then add to the rice. TV Links 610 BBC2 602 Holiday BBC1 TV BBC2 TV Satellite
P616 CEEFAX 616 Mon 25 Dec 23:10/00  13/21  FOOD AND DRINK  Tuesday 19 December  Method (cont) In the same pan, fry the almonds and pistachio nuts until lightly golden and add to the rice mixture with the lemon juice and mix well. Cut the pineapple into small pieces and add with the remaining salt and olive oil, and mix together. The rice should have a jewelled appearance with the vegetables, fruit and nuts dotted through it. Chill until ready to serve with the Baked Glazed Salmon. TV Links 610 BBC2 602 Holiday BBC1 TV BBC2 TV Satellite
P616 CEEFAX 616 Mon 25 Dec 23:10/11  14/21  FOOD AND DRINK  Tuesday 19 December  BOITE SURPRISE AU CHOCOLAT ET NOISETTES ROTIES (Light chocolate mousse in a nougatine case with roasted hazelnuts) Serves 4 Ingredients 4 squares of light sponge (i.e Genoese) - 2\" x 2\" x \" (6cm x 6cm x 1.3cm) a little brandy Chocolate mousse 113g extra bitter chocolate 1 tsp brandy 5 egg whites 60g caster sugar \ pint lightly whipped cream TV Links 610 BBC2 602 Holiday BBC1 TV BBC2 TV Satellite
P616 CEEFAX 616 Mon 25 Dec 23:11/00  15/21  FOOD AND DRINK  Tuesday 19 December  Nougatine 550g caster sugar 2 tbsp liquid glucose 4 tbsp dessicated coconut or ground almonds To decorate 90g peeled hazelnuts, lightly roasted 8 small strawberries 3 tbsp icing sugar Cocoa sauce (optional) 8 tbsp creme anglaise 2 tsp cocoa powder TV Links 610 BBC2 602 Holiday BBC1 TV BBC2 TV Satellite
P616 CEEFAX 616 Mon 25 Dec 23:11/01  16/21  FOOD AND DRINK  Tuesday 19 December  Method 1 Grease 4 individual moulds. 2 Brush the squares of sponge with brandy and place one in the bottom of each greased mould (21/2in x 2\in). Chocolate Mousse 1 Melt the chocolate with the brandy. 2 Whisk the egg whites to soft peaks, then fold in the sugar. 3 Fold the chocolate into the meringue mixture. 4 Fold in the whipped cream. 5 Top each mould with the mousse and leave to set in the fridge for 1 hour. TV Links 610 BBC2 602 Holiday BBC1 TV BBC2 TV Satellite
P616 CEEFAX 616 Mon 25 Dec 23:51/18  17/21  FOOD AND DRINK  Tuesday 19 December  Nougatine Boxes 1 Cook sugar with liquid glucose in a pan until you get a golden caramel. 2 Remove from the heat and pour onto lightly oiled greaseproof paper. Cool. 3 When brittle, break up and place two-thirds in a blender with the coconut or ground almonds. 4 Process to grains, like caster sugar. 5 On a non-stick baking sheet, sprinkle the powdered caramel in a very thin and even layer, the dimensions of which should not be less than 12" x 22". 6 Heat the tray in a hot oven (220C) or under a hot grill until the caramel has melted again and formed a thin glassy layer. Cool. TV Links 610 BBC2 602 Holiday BBC1 TV BBC2 TV Satellite
P616 CEEFAX 616 Mon 25 Dec 23:51/01  18/21  FOOD AND DRINK  Tuesday 19 December  Nougatine Boxes (cont) 7 Before the caramel has quite cooled and using a ruler and a very sharp knife, score the caramel into neat squares. You will need 24 squares, six per box. 8 When cold, break off and separate the squares. 9 Remove the mousses from the moulds and stick a square of caramel to each side making the sides of the box. Cut the remaining square in half and, using the rest of the caramel, heated as glue, stick the lids, open, on each side. TV Links 610 BBC2 602 Holiday BBC1 TV BBC2 TV Satellite
P616 CEEFAX 616 Mon 25 Dec 23:50/04  19/21  FOOD AND DRINK  Tuesday 19 December  To decorate 1 Dip the hazelnuts in the hot caramel and when cool enough to handle, roll in the palm of your hand. 2 Fill the top of the box with a cluster of hazelnuts. 3 Holding the strawberries by the stalk, dip them in the caramel and let the caramel drip back in to form a long wand. Once the caramel has become hard, place 2 strawberries on each side of the nougatine boxes, crossing the wands. TV Links 610 BBC2 602 Holiday BBC1 TV BBC2 TV Satellite
P616 CEEFAX 616 Mon 25 Dec 23:51/13  20/21  FOOD AND DRINK  Tuesday 19 December  To make the springs 1 Coat the tip of a spoon in hot caramel and let it form to a thread. 2 Coil the thread five or six times around a knife sharpening steel. The spiral will set almost instantly and can be delicately pushed off the end. 3 Stick 4 or 5 springs on top of each box. 4 Dust the box with icing sugar and serve with 2 tbsp custard. Dust the cream with the cocoa powderN TV Links 610 BBC2 602 Holiday BBC1 TV BBC2 TV Satellite
P616 CEEFAX 616 Mon 25 Dec 23:50/00  21/21  FOOD AND DRINK  Tuesday 19 December  To serve this dish, Erick Becquemont recommends a rich and sweet wine with honey and nutty flavours like Ratafia de Champagne. This will match perfectly with the richness of the chocolate mousse and the sweetness of the nougatine. TV Links 610 BBC2 602 Holiday BBC1 TV BBC2 TV Satellite