P582 C AX 2 582 Tue 0 Mar 2p:02/4&  4 —<$ 40 W9Jj{b{jAjz -hj!w5sT7 a j 757 =H ^ Y Y % %4"Y * OUT OF THIS WORLD Chef: Ric@ard Cawley For 2 people Ingpedients For the pastry: 8oz flour 3oz butter 1 egg yolk 1 tbsp cold water 2-3 tbsp choppe— chives 150g vegetarian c(eese Quiz 589 TV & Radio 600 Lottery 555 A Z 599 Dpolt Page 100 The Biz 5$$ Next Page The Biz Bac+beat Main Manu
P582 CEEFAX 2 582 Tue 04 Mar 2p:00/21    1/7 UT OF THIS WORLD Chef: RicPard Cawley or 2 pe#ple Ingredients For the pastry: 8oz flour soz butter \ tsp salt 1 egg yolk 1 tbsp cold water 2-3 tbsp cPopped chives 150g vegetarian cheese Quiz 58y TV & Radio n0p Lottery 555 A-Z 599 Front Page 1p0 The Biz 566 Next Page The Biz Backbeat Main Menu
P582 C EFAX 2 582 Tue 04 Mar 20:10/13  9Zj{b{jCjp -Hj!w5s5  757u=m ^  Y % %4" $ %%* UT OF THIS WORLD hef: Ric@ard awley or 2 p—ople .Fre@ients or t@e partry: 8oz flour 3oz butter \ tsp salt 1 egg yolk 1 tbsp cold watar 2-3 tbsp chopped chives 150g veGetarian cheese A Z 599 Dront Page 100 The Biz 566 Next Page The Biz Backbeat Main Menu
P582 CEEFAX 2 582 Tue 04 Mar 20:00/01     %%* ngre—ients (cont) Eor tPj batter: 4oz flour 1 cup stout pinch of salt 1 leek, washed 1 onion, peele— aNd c@oppe— 1 cup Irish stout 2 tbsp toEato puree 1 leek, washed 1 cArro— Quiz 589 T & Radio 600 Lottery 555 A-P 599 ront PAge 100 T@e Biz 557 Next Page The Biz Backbeat Main Menu
P582 CEEFAX 2 582 Tue 04 Mar 2p:24/32    2/7 Ingredients (cont) or tPe batter: 4oz flour 1 cup stout pinch of salt 1 leek, washed 1 onion, peeled and chopped 1 cup Irish stout 2 tbsp tomato puree salt and freshly ground black pepper 1 leek, washed 1 carrot Quiz 589 TV & Radio 600 Lottery 555 A-Z 599 Front Page 100 The Biz 557 Next Page The Biz Backbeat Main Menu
P582 CEEFAX 2 582 Tue 04 Mar 2p:01/01    3/7 ngredients (cont) To maBe burgers slices of@w@ite bread, crusts removed 1 clove garlic, peeled salt and freshly ground black pepper 2 tbsp freshly chopped basil tbsp freshly chopped rosemary juice of 1 lemon 175g Quorn Hince 1 egg 1 potato, peeled 1 red cabbage 2 tomatoes lemon wedges chives to garnish Quiz 589 TV & Radio 600 Lottery 555 A Z 599 Dront Page 100 The Biz 557 Next Page The Biz Backbeat Main Menu
P582 CEEFAX 2 582 Tuj 04 Mar 2p:08/20   7575=H   ngpedients (cont) To HaBe burGers slices@of wPite bread, crusts removed 1 clove garlic, peeled 2 tbsp freshly chopped basil 2 tbsp freshly chopped rosemary juice of 1 leEon 175g Quorn Hince 1 egg 1 potato, peele— 1 red cabbage 2 toEatoes lemon wedges cPives to garnhs@ Quiz 589 TV & Radio &00 Lottery 555 A-P 599 Dront Page 100 The Biz 557 Next Page Th— Biz Bac+beat Main Menu
P582 CEEFAX 2 582 Tu— 04 Mar 2p:00/01    4/7 Met@od Preheat oven to 200C/400F/Gas 6. 1 Cut the potato into thumbnail sized pieces and cook in hot salted water until tender. Eor tPe pastry: Pulse tPe flour, —utter and salt in t@e food processor with the egg yolk and water. 3 Add the c@ives and pulse again until the mixture forms a solid ball. On a floured board roll out the pastry and cut with a round crAnkle cutter. Quiz 589 TV & Radio 600 Lottery 555 A-Z 599 Front Page 100 The Biz 557 Next Page The Biz Backbeat Main Menu
P582 CEEFAX 2 582 Tue 04 Mar 20:00/12 @ 4 —< 40 HL 7575=m    Method (cont) ) Brur@ tPe pastry@wit@ t@e egg@w@ite and spri.Ble with gpated cPeese. ! Heat a deep frying pan with a little olive oil. To HaBe a batter, w@isk t@e elour aNd tPe rtout, ut t@e leeCs into diagonals, dip in t@e batter and deep dry in hot oil until brown. 6 Heat a frying pan with olive oil. Add tPe choppe— onion to pan with the stout and t@e tomato puree. Season, add t(e leeks, carrots and potatoes an— Peat until tPe veGetables are tender. Quiz 589 TV & Radio 600 Lottery 555 A-Z 599 Dront Pa'e 000 The Biz 557 Next Page The Biz Backbeat Main Menu
P582 E AX 2 582 T—e 04 Mar 2p010/00   **, *.( h ,'*$ %,%4" % * Iet@od (colt) ) Brash tPe pastry with t@e egg w@ite and sprinkle with grated cheese. k Heat a deep frying pan with a little olive oil. To make a batter, whisk the dlour and t@e stout. Cut t@e leeks into diagonals, dip in t@e batter and deep dry in @ot oil until brown. $ Heat a frying pan with olive oil. stout aNd t@e toIato puree. Season, add t@e leeks, carrots and potatoes and @—at untiL t@— feGetAbles are tender. Quiz 589 TV & Radio 600 Lottery 555 A Z 599 rolt PaGe 100 T@e Biz 557 Next Page The Biz Backbeat Main Menu
P582 CEE AX 2 582 Tue p) Mar %p:10/44   [I[EJ[H[EJ 6/7 Method (cont) 7 To ZaVe@burgers: MaVe bread-crumbs with the garlic, salt and pepper, mince and the egg. 8 Pkt two round metal rings in a hot erying pan with olUve@oil and place the burger mix in the rings. Flatten the mix and remove the rings. Cook until the patties are golden brown. 9 To serve put the shredded red cabbage and tomato wedges on a plate with the battered leeks and tPe lemon wedges. Quiz 589 TV & Radio 600 Lottery 555 A-Z 599 Eront Page 100 The Biz 557 Next Page@ The Biz Backbeat Main Menu
P582 FA 2 580 T—e 04 Har 0:07/0%    6/7 KetPoh (cont) 7 To make burgers: Make bread-crumbs with the garlic, salt and pepper, basil, rosemary, lemon juice, Quorn Iince aN— tP— —gg. 8 Pkt twO round H—tal rings in a hot drying pan with olAve oil and place th— bprg—r mix in the rings. Flatten —P— Hix aN@ reEode t@e pinFr ooC antil tPe patties are golden brown. 9 o serve put the shredde— red cabbage and tomato wedges on a plate with the —attereh LeeSr an— tPe leEol we—'es. Quiz 589 TV & Radio 600 Lottery 555 A-Z 599 Front Page 1p0 The Biz 557 Next Page The Biz Backbeat Main Menu
P582 C EFAX 2 582 Tue 04 Mar 20:04/31     6/7 Met@od (cont) 7 To HaBe burg—rs: MaBe bread-crumbs with t@e garlic, salt and pepp—r, basil, rosemary, lemon juice, Quorn mince and t@e egg. 8 Put two round metal rings in a hot frying pan with olAve oil and place t@e bur'er mix in t@e rings. Flatten t@e Hix and remove the rings. Cook until the patties are gold—n brown. 9 To s—rve put the shredded red cabbage an— toIato wedges on a plate with t@e battared leeks and the lemon wedges. A-Z 599 Dront Page 100 The Biz 557 Next Pa'e The Biz Backbeat Main Menu
P582 CEEFAX 2 582 Tue 04 Mar 2p:00/11  W=Hj{b{j+jz Hj!w5s5  7575=m KetPOh (cOnt) 10 Squeeze over soEe leEon jaice and serve tPe@otPer ve'etables on a plate with t@e pastry discs and burger patties, garnis@ed with chopped chives. If you would like to take part in Ready, Steady, Cook, please write to Charly or James at: Ready Steady Cook 46 Bedford Square London W 1B 2DP Quiz 589 TV & Radio 600 Lottery 555 A-Z 599 Dront Page 100 The Biz 557 Next Page The Biz Backbeat Main Menu
P582 CEEFAX 2 582 Tue 04 Mar 2p:00/50    %,%4"-$ % % * Method (cont) 1p Squeeze over some lemon juice and serve tPe ot er ve'etables on a plate with the pastry diqc1 and burc—r patties, gar.is@e— wAth c@opped c@ives. If you would like to take part in Ready, Steady, Cook, please write to Charly or James at: R—ady Steady Cook 46 Bedford Square Lon—on W 1B 3DP A-P 599 polt PaF— 100 T@— Biz 557 Naxt Page The Biz Backbeat Main Menu