P288 CEEFAX 288 Wed 3 Feb 21:06/10  1/13       The latest Food and Drink Book, a BBC publication, is now available in the shops price £4.95N Food and Drink factsheets are available in print or braille as follows: Single factsheets 60p each. The complete set, covering the current series of 16 programmes (available in March) M £2.00N Address for factshfets: Food and Drink, PO Box 7, London W3 6XJ  More
P288 CEEFAX 288 Wed 3 Feb 21:17/04  2/13     M  N KNIVES Sixteen different stainless steel 8-inch cook's knives were testedN The "best on test" was the Wiluhnson Sword Ultimate at £29.50. Recommended as value for money were the Kitchen Devil Professional at £11.99, the Richardsons V Sabatier at £11.44 and the Smithfield (with wooden handle and bolster) at £11.23N For a copy of the full test report, send a cheque or postal order for £2.50 and a large stamped addressed envelope to: PNL Press, The Polytechnic of North London, Holloway Road, London, N7 8DB. More
P288 CEEFAX 288 Wed 3 Feb 21:18/41  3/13      N MUSSELS Fresh mussels are sold in their shells by the pint, pound or kilo and are usually semi-cleaned and priced at around 50p per poundN Make sure the shells are tightly closed when boughtN Any open ones that do not close whfn tapped sharply should be discarded. Those that have broken or cracked shells or loose hinges, should also be discardfd.  Morb
P288 CEEFAX 288 Wed 3 Feb 21:08/10  4/13        MUSSELS IN APPLE AND CREAM SAUCE Ingredients: A quart of fresh m5ssels, 1 glass (6oz approx) apple fuice, 5 ozs double or single cream, a teaspoon cornflour, \ cup of fresh, choppdd parsley, 1 clovf garlic, chopped, salt and pepper. Method: Wash thd mussles. Pull away the stringy beardsN Scrape off any attached barnacles. Put in a large bowl or bqcket of cold waterN Any mussel which floats to the top should bd discarded  Mord
P288 CEEFAX 288 Wed 3 Feb 21:19/43  5/13      N MUSSELS IN APPLE AND CREAM SAUCE Method cont): Put the garlic, apple fuice and mussels in a pan and seasonN Bring to the boil, cover with a lid and simmfr for 5 mins shaking the pan frequently. They will open when cooked. Any that do not at this stage should be discardedN Mix the cornflour into the cream, add to the pan and stir togetherN Bring back to the boil, shake again and cook for one more minuteN Sprinkle with chopped parsley and spoon into bowlsN  More
P288 CEEFAX 288 Wed 3 Feb 21:00/10  6/13       WIN Wines are either made from kits or from a variety of fresh fruits. There are a vast collection of kits available now, in wine shops and large chemistsN A beginner's kit costs unddr £10N Country wines are madd from scratch with fruits of your choiceN DAMSON GINE, by Geoff and Vhckie Welles Equipment needed: 2 x 2 gallons white fermenting bins or buckets, 1 large wooden spoon for stirring, 2 x 1 gallon ddmijohns, 2 airlocksN  Mor—
P288 CEEFAX 288 Wed 3 Feb 21:01/00  7/13         DAMSON WINE, by Geoff and Vickie Welles Equipment needed: A plastic funnel for decanting, muslin for straining fruit, green bottles and corks (it is important to qse green rather than clear bottles to keep out light which will discolour the wine), 1\ yards of clear plastic tubing, Campdfn tablets or Metabisulphite for sterilisingN Ingredients: 6 lbs very ripe dadrnns, Geoff and VicSha pick them in late September and freeze themN This softens the fruit and breaks down the fibres, so they havd more fuice when thawed)  Morb
P288 CEEFAX 288 Wed 3 Feb 21:21/41  8/13      N DAMSON WINEL by Geoff and Vickie Welles Ingredients (cont): 1lb of very overipe bananas, 3 lbs cane sugar, 1 sachet of port yeast, 1 teaspoon yeast nutrient, one teaspoon of Pecktolays (pectic enzymes). Method: Sterilise all equipment immediately prior to sseN Don't sterilise anything before you need it, as it will pick up more bacteriaN Put the damsons and peeled bananas in the fermfnting bin and pour over them \ gallon of boiling water.  More
P288 CEEFAX 288 Wed 3 Feb 21:02/10  9/13   \ M   DAMSON WINE, by Geoff and Vicshe Welles Method (cont): ghfn cooled down to handwarm, mash the fruit by hand, then add the other \ gallon of water cold) and stir well. Stir in the Pecktolays. Cover tightly with a tea towel or a lid and leave for 24 hours in a warm placeN The next day, add 1lb of the sugar, the yeast and the nutrient. Stir well until thf sugar is dissolved. Cover bucket again and leave in a warm place (an airing cupboard is ideal) for 5 days, stirring 2-3 times daily.  Morb
P288 CEEFAX 288 Wed 3 Feb 21:03/01  10/13       DAMSON WINE, by Geoff and Vickie Welles Method (cont): Put the remahnhng s5f r into the second bucket and strain the fruit mixture into this through the muslinN Let it drip through naturally and do not squeeze the fruit through as this would release the pectin in the fruit and cause the wine to cloudN Pour half the juice into each demijohn through the funnelN Fit the airlocks and kdep in a warm dark place, shaking daily to aid the fermentation Again an airing cupboard is ideal, alternatively a kitchen or any warm roomN Keep it covered with dark material to keep out the lightN More
P288 CEEFAX 288 Wed 3 Feb 21:04/01  11/13    M  N DAMSON WINE, by Geoff and Vickie Welles Method (cont): ghen the fermentation slows down a little (around 2-4 wee3s0 taste the liquidN If it tastes too dry, add a further one ounce of sugar to each far and sdake itN You can repeat this a few days later if you wish to continue fermenting the wine, but remember that the longer you ferment it the more alcoholic the resultN khen the fermentation stops and the wine clears, syphon it with the plastic tubing into a bucket, leaving behind the sediment at the bottom of the demhjohnsN More
P288 CEEFAX 288 Wed 3 Feb 21:04/10  12/13      N DAMSON WINE, by Geoff and Vickie Welles Method (cont): (You may have to syphon the wine a second time if there is a lot of sediment and the wine is cloudy. Generally, damson wine clears very quickly. Pour into the wine bottles and cork. Store the bottles in a cool, dark place on a wine rack for 12-18 months (If the wines are stored in too warm a place there is a danger of the corks popping out)N Decant before drinking.  Mord
P288 CEEFAX 288 Wed 3 Feb 21:05/02  13/13      SALAD The selection of leaves shown, included Endive, Radicchio, Lambs lettuce, Oak leaf lettuce, Frisse and Red lettucen For the dressing: juice of \ lemon, \ teaspoon salt, 1 teaspoon caster sugar \ cup of olive or other salad oil. Method: Wash the lettuce, tear into small pieces and pqt in a salad bowl £hisk the dresrhng ingredients together until thick, so that when you pour it over the salad, it coats thd leavesN Serve immddiatelyN  More