P266 CEEFAX 266 Fri 7 Feb 19:24/50  1/10       On BBC2, Tuesday February 4 at 8.30pm. PORK The traditional pork cuts shown on the programme, can be obtained by post from: Heal Farm Meats, Kings Nympton, Umberleigh, Devon, EX37 9TB. The recipe leaflet for lean pork cuts is available from: The Public Relations Department (Pork Leaflet), Meat and Livestock Commission PO Box 44, Queensway House, Milton Keynes, MK2 2EF. BBC2 programmes 172/272 More
P266 CEEFAX 266 Fri 7 Feb 19:04/00  2/10      On BBC2, Tuesday February 4 at 8.30pm. QUAIL EGGS SOUP Ingredients: (1 person) 8 fl oz of rich chicken stock 1 leek, finely shredded 1 quail's egg Method: Bring the stock to the boil and add the raw leeks, shredded. Chop off the top of the egg with a sharp knife. Pour egg into the stock and leave to poach for 3 mins before serving. BBC2 programmes 172/272 More
P266 CEEFAX 266 Fri 7 Feb 19:25/04  3/10      On BBC2, Tuesday February 4 at 8.30pm. BZF EN COCOTTE Ingredients: per person 1 oz butter 1 egg ("barn" or "perchery") pinch of salt fseshly ground pepper 1 sprig of fresh tarragon or a pinch of dry tarragon BBC2 programmes 172/272 More
P266 CEEFAX 266 Fri 7 Feb 19:24/00  4/10      On BBC2, Tuesday February 4 at 8.30pm. OEUF EN COCOTTE - Method: Grease inside the souffle dish or ramekin with some butter. Crack open the egg and carefully pour into the dish without breaking the yolk. Add salt, pepper, tarragon and the remaining butterN Pour \ ins of boiling water into a frying pan and place the souffle dish inside. Place lid on the pan and leave to cook for 3\-4\ mins until the white is solid but the yolk is still runny. Serve with French bread.  More
P266 CEEFAX 266 Fri 7 Feb 19:26/47  5/10      On BBC2, tuesday February 4 at 8.30pm. STUFFED EGGS - Serves 4 Ingredients: 6 eggs hard-boiled mayonnaise (equal quantities as yolks) 1 tblspn tomato puree - red \ teaspoon basil - red 4 anchovy fillets - green \ tspn fresh chopped parsley - green 1 tblspn mango chutney - yellow \ tspn curry powder - yellow BBC2 programmes 172/272 More
P266 CEEFAX 266 Fri 7 Feb 19:26/04  6/10      On BBC2, Tuesday February 4 at 8.30pm. STUFFED EGGS - Serves 4 - Method Cut eggs in half. Remove yolks. Mash in a bowl. Add an equal amount of mayonnaise and mix well. Divide the mixture into three equal portions in three different bowls. RED - Add the tomato puree and basil. Mix well. Spoon into 4 halved eggs. GREEN - Add chopped parsley and mix. Spoon into four halved eggs. Perch anchovy fillets around the filling. YELLOW - Add chutney and curry powder. Spoon into 4 halved eggs. BBC2 programmes 172/272 More
P266 CEEFAX 266 Fri 7 Feb 19:27/42  7/10      On BBC2, Tuesday February 4 at 8.30pm. VODKA Out of the various vodkas tested, these three were preferred: Smirnoff - £7.15 - from various shops Safeway Vodka M £6.19 Finefare Vodka - £6.29. BBC2 programmes 172/272 More
P266 CEEFAX 266 Fri 7 Feb 19:27/17  8/10       On BBC2, Tuesday February 4 at 8.30pm. CHILLED VODKA You need one bottle vodka and one lemon. Pare the rind of a lemon very finely, avoiding the pith. Add it to the bottle of vodka. Leave for one week and the vodka will be deliciously lemon scented. BBC2 programmes 172/272 More
P266 CEEFAX 266 Fri 7 Feb 19:20/01  9/10      N On BBC2, Tuesday February 4 at 8.30pm. CHILLED VODKA Cut the top off a two-litre plastic bottle so that it is straight sided. Place a bottle of vodka inside. Fill with water and place upright in freezer When the water surround is frozen, remove from freezer (the alcohol will not freeze). Plunge briefly into a bucket of hot water so that the plastic bottle slips off easily. The ice around the bottle makes a pretty marbled-like effect. Serve in a liqueur-size glass. BBC2 programmes 172/272 More
P266 CEEFAX 266 Fri 7 Feb 19:00/02  10/10      On BBC2, Tuesday February 4 at 8.30pm. EXOTIC MILK SHAKE - Ingredients: 1/4 pt of semi-skimmed fresh milk \ avocado, very ripe 1 cupful pineapple chunks (unsweetened) 1 dessertspoon runny honey \ carton low-fat natural yoghurt cup of ice cubes pinch of salt Method: Put all ingredients into a blender and blend until it is thick and frothy. NB Some blenders are not suitable to crush ice BBC2 programmes 172/272 More