P581 CEEFAX 2 581 Tu— 04 Har 20:02/04 H W=Hj{b{j jz Hj!w5s57ua5 j '57u9H -AH'£ N W@ R NE. R hef: Patrick Alt@o.y For 2 people Ingredients 050g new potatoes, wAshed 1 tbsp curry powder 1p0ml scrumpy cider 0 pe— cABBAGe 1 onion, peele— salt and freshly ground black pepper 1 tbrp gOH@el syrap \ tsp allspice 1 oz butter 2 carrots, peeleh and grated @aice and z—st of \ orange A 99 tolt Pa'e 0pp @@e Biz !$m Next Page Lottery T Quiz Iain Menu
P581 CEEFAX 2 581 Tue 04 Mar 2p:08/41    1/5 -AL'S NOW R NE.ER LI.ER Chef: Patrick Anthony Eor 2 people Ingredients 250g new potatoes, washed 1 tbsp curry powder 1p0ml scrumpy cider 1 red cabbage 1 onion, peeled salt and freshly ground black pepper 1 tbsp golden syrup \ tsp allspice 1 oz butter 2 carrots, peeled and grated juice and zest of \@orange Quiz 589 TV & Radio 600 Lottery 555 A-Z 599 Eront Page 1p0 The Biz 5-6 Next Page Lottery TV Quiz Main Menu
P581 CEEFAX 2 581 Tue p4 Mar 2p:27/16   [M]] 1/5 VAL'S NOW OR NEVER LIVER Chef: Patrick Anthony For 2 people 250g new potatoes, washed 1 tbsp curry powder 1p0ml scrumpy cider 1 red cabbage 1 onion, peeled salt and freshly ground black pepper 1 tbsp golden syrup \ tsp allspice 1 oz butter 2 carrots, peeled and grated juice and zest of \ orange Quiz 58y TV & Radio 600 Lottery 555 A-Z 599 Front Page 1p0 The Biz 566 Next Page Lottery TV Quiz Main Menu
P581 CEEFAX 2 581 Tue 04 Mar 20:00/11  HC  7575=H 1/5 AL'S NOW N ER L@ R Chef: Patrick Anthony For 2 people Ingredients 050g new potatoes, washe— 1 tbsp curry powder 1p0Il scraEpy cider 1 red cabbage salt and freshly ground black p—pp—r 1 tbsp golden syrup \ tsp allspice 1 oz butter 2 carrots, peele— and grated juice and zest of \ orange Quiz !8y T & Radio &00 LOttery 5!! A Z 599 Dront Page 1p0 The Biz 566 Next Page Lottery TV Quiz Main Menu
P581 CEEFAX 2 581 Tue 04 Mar 2p:01/03    2/5 ngrehients (cont) 4 tbsp red wine 2p0g sliced lamb's liver 1oz butter 1 tbsp garam masala 250g ]ushrooms 1 tbsp vegetable oil 4 tbsp scrumpy cider 1 clove garlic, crushed 4 mushrooms 113g clotted cream 2 tbsp freshly chopped parsley Method 1 Boil the potatoes in a pan of hot salted water until tender. Quiz 589 TV & Radio n00 Lottery 555 A-Z 599 Front Page 100 The Biz 557 Next Page Lottery TV Quiz Main Menu
P581 AX 2 581 T—e p Zar !p:10/01    ngre@ients (cont) 4 tbsp red wine 00g sliced lamb's Liver 1oz butter 1 tbsp garam masala 250g mushrooms 1 tbsp fe etable oil 4 tbrp scrumpy ci—er 1 clove@garlic, crus@ed 4 HushpooIs 112g clotte— cream 2 tbrp freshly c@opp—— papsley Method 1 BoiH tPE potatoes in a paN of @ot salted water until tender. A-Z 599 Front Page 100 The Biz 557 Next Page Lottery T Quiz Iain Menu
P581 E AX@2 581 Tuj p) Zar %p503/04  E[EM][ 2/5 Ingredients (cont) , tbsp red@wine 2p0g sliced lamb's liver 1oz butter 1 tbsp garam masala 250g mushrooms 1 tbsp vegetable oil 4 tbsp scrumpy cider 1@clove@Garlic, crusPed 4 mushrooms 113g clotted cream @2 tbsp freshly chopped parsley Method 1 Boil tPe potatoes in a pan of hot salteh water until tender. Quiz 589 TV & Radio 600 Lottery 555 A-Z 599 Front Page 100 The Biz 557 Next Page Lottery TV Quiz Main Menu
P581 CEEFAX 2 581 Tue 04 Mar 20:04/03  W=mj{b{jkjz -lj!w5s575u5 j 7575=m  3/5 Method (cont) 2 Drain, remove the skins and fry in tPe melted butter and curry powder. Cook for eight mins on a medium heat. 3 In a wok or deep frying pan reduce tPe cider. Slice half tPe cabbage finely and add to tPe cider to cook. Add half@of tPe onion, sliced, salt and pepper, golden syrup and allspice. ) Add tPe butter and cook on a medium heat for 1p Zinutes. Add a quarter of the grated carrot, the orange juice, grated rind and red wine. Quiz 589 TV & Radio 600 Lottery 555 A-Z 599 Front Page 100 The Biz 557 Next Page Lottery TV Quiz Main Menu
P581 CEEFAX 2 581 Tue 04 Mar 20:00/24     Iet@o— (cont) % Drain, remove tPe sVins and fry in the melted butter and curry powder. ook for eight Hins on a He—ium heat. 3 In a wok or deep frying pan reduce tP— cider. Slice half t@e cabbage finely and add to the cider to cook. Add half of t@e onion, sliced, salt and p—pper, gold—n syrup and allspice. Add t@e butter and cook on a medium heat for 1p minutes. Add a quarter of t@e grated carrot, t@e oran'e juice, GpAteh rAl@@aNd ped@gile A-Z 599 Front Page 100 The Biz 557 Next Pa'e Lottery TV Quiz Main Menu
P581 EFAX 2 581 Tue 0 Har 0:04/40  HCH     % %%* IetPod (cont) 2 Drain, remove tPe skins and fry in t@e melted butter and curry powder. 3 In a wok or deep frying pan reduce t e cider. Slice half t(e cabba'e einely and add to tPe cider to cook. A@— half od t@e oLiOl, slice@, sAlt and pepper, golden syrup and allspice. 4 Add t@e butter and cook on a medium heat for 1p Hinutes. Add a quarter of t@e grated carrot, t@e oran'e juice, 'rAte@ pAnd aNd rE@ wine. Quiz 589 TV & Radio 600 Lottery 5!! A P a99 ront Pa'e 000 The Biz !!7 Next PaGe Lottery T —ip IAiN HeLu
P581 CEEFAX 2 581 Tue 04 Mar 2p:00/41    4/5 KetPod (cont) 5 Blanch tPe liver slices in boiling water for 1p seconds. Heat a frying pan with butter and saute the liver with tPe garam Zasala for one minute. 6 To make the sauce for the liver, slice 6 mushrooms and chop the second half of tPe onion. Fry the onion in the vegetable oil. Add the cider and garlic and cook for four mins until reduced. 7 Add tPe Zushrooms and a quarter of the carrot. Add the cream, stir and add tPe browned liver to tPe sauce. Season, add 2 tbsp parsley and heat through. Serve with tPe sauce and red cabbage. Quiz 589 TV & Radio 600 Lottery 555 A-Z 599 Eront Page 100 The Biz 557 Next Page Lottery TV Quiz Main Menu
P581 CEEFAX 2 581 Tue 04 Mar 2p:04/00     If you would like to take part in Ready, Steady, Cook, please write to Charly or James at: Ready Steady Cook 4& Bedford Square London WC1B 3DP Quiz 589 TV & Radio 600 Lottery 555 A-Z 599 Dront Page 100 The Biz 557 Next Page Lottery T Quiz Main Menu
P581 CEEFAX 2 581 Tue 04 Mar 2p:26/00    5/5 If you would like to take part in Ready, Steady, Cook, please write to Charly or James at: 46 Bedford Square London WC1B 3DP A-Z 599 Front Page 100 The Biz 557 Next Page Lottery TV Quiz Main Menu
P581 CE FAX 2 581 Tue 04 Har 20:00/00  HC -lj!w5s575u5 j 7575=m     f you would li+e to ta+e part in Ready, Steady, Cook, please wpite to Charly or JaHes at: Ready Steady Cook $f Be—ford Sqaape LOndon WC1B 3DP A-Z 599 Dront Page 100 The Biz 557 Next Page Lottery T Quiz Hain MeNu
P581 FAX 2 581 T—e 0 Har 0: 4/00  @ x,h 4 —<$ 4p    .h ,'*$ $ %-%,%4" $ % * 4/5 Met@od (cont) @@@ @@ @ @ @ @ @@@ @@@@@@ @ ! Blanb@ t@e liver slices in boiling wAter for@1p seconHs. Heat@a frying pan with butter and saute the liver with the garam masala for one mi.ute. m To HaBe tPe sauce for t@e liver, slice 6 mushrooms and chop the second half of the onion. Fry the onion in the ve'etable oil. Add t@e cider and garlic And cook for four Zinr untiL red—ced. 7 Add the mushrooms and a quarter of t@e carrot. Add the cream, stir and add tP— brow.ed liver to tPe sauce. Season, add 2 tbsp parsley and heat throuFh. Serve with the sauce and red cabbag—. Quiz 589 TV & Radio 600 Lottery 555 !A[Z ayy pomt PAg— 2pp TPE@Bip ak7 Next Page Lottery T Quiz Main Menu