P327 4-Tel 327 Fri 11 Oct C4 21:33:03    Preview    HERE'S ONE I MADE EARLIER   Friday 11 at 09.00 Oysters in Champagne with Caviar Method 1 Open the Oysters using an Oyster Knife and drain the juices through a sieve into a saucepan. 2 Heat the juices in the saucepan, adding 50ml of champagne. 3 Add the Oysters and poach for 1 min. 4 In a frying pan heat a little samphire with a knob of butter. Method continues... 2/11 Next page C4 Today Subtitles Films
P327 4-Tel 327 Fri 11 Oct C4 21:55:11    Preview    HERE'S ONE I MADE EARLIER   Friday 11 at 09.00 Rolled Stuffed Chicken Breast With Mustard Sauce For the Stuffed Breast 8oz/225g Chicken breasts (4 pieces, boned and skinned) 3 Rashers Streaky bacon 2oz/55g Brown Cap Mushrooms 1 Leek (large) \ tbsp Rosemary 1tbsp Parsley (chopped) \ Lemon For Mustard Sauce 1 tbsp Dijon Mustard 100ml/{pt White Wine 100ml/{pt Double Cream Salt and Peppjr 6/11 Next page C4 Today Subtitles Films
P327 4-Tel 327 Fri 11 Oct C4 21:54:11    Preview    HERE'S ONE I MADE EARLIER   Friday 11 at 09.00 Rolled Stuffed Chicken Breast With Mustard Sauce Method 1 Slice the leek lengthways, blanch in boiling water for 2 minutes and refresh in cold water. 2 Finely slice the mushrooms and saute in the oil until softened X2mins) 3 Place the chicken breasts in a freezer bag and hammer out flat. 4 Place three strips of bacon flat on a board and the chicken on top. Layjr the other ingredients; strips of leek mushrooms, mix of rosemary, parsley and lemon rind. Season. Method continues... 6/11 Next page C4 Today Subtitles Films
P327 4-Tel 327 Fri 11 Oct C4 21:30:32    Preview    HERE'S ONE I MADE EARLIER   Friday 11 at 09.00 Passion Fruit Souffle Ingredients 15 Passion Fruit 11oz/180g Caster Sugar Butter Xfor greasing) 3 Egg Whites Pinch of Salt Icing Sugar Xfor dusting) Method Follows... 8/11 Next page C4 Today Subtitles Films
P327 4-Tel 327 Fri 11 Oct C4 21:30:01    Preview    HERE'S ONE I MADE EARLIER   Friday 11 at 09.00 Passion Fruit Souffle Method continued: 4 Grease and sugar 4 individual souffle dishes. Spoon pulp from one half of the remaining fruits into each dish. 5 Preheat oven to 220C/400F/Gas Mark 6. 6 Place the egg whites in a clean bowl with a pinch of salt. Whisk until they form stiff peaks. 7 Fold in 4oz of caster sugar, whisk to form stiff glossy peaks and repeat with remainind 4oz of caster sugar. Method Continues... 10/11 Next page C4 Today Subtitles Films
P327 4-Tel 327 Fri 11 Oct C4 21:30:14    Preview    HERE'S ONE I MADE EARLIER   Friday 11 at 09.00 Passion Fruit Souffle Method continued: 8 Whisk carefully and gently fold into the prepared puree. 9 Pile into the prepared souffle dishes Smooth sides and tops with a palette knife allowing mixture to stand about 2ins/5cm above rims of dishes. 10 Bake in preheated oven until risen and golden, approximately 4-5 mins. 11 Dust with icing sugar and serve immediately with brandy snaps and passion fruit ice-cream. 4-Tel is on the 300's 11/11 Next page C4 Today Subtitles Films
P327 4-Tel 327 Fri 11 Oct C4 21:11:10    Preview    HERE'S ONE I MADE EARLIER   Friday 11 at 09.00 Oysters in Champagn with Caviar For Oysters in Champagne 12 Oysters 50ml Champagne 1tsp Lumpfish Caviar 4oz/110g Samphire For Champagne Sabayon Sauce 4 Egg Yolks 1oz/30g Butter (melted) Salt and Pepper Champagne and Juices Xfrom above) 1 Lime Method Follows... 1/11 Next page C4 Today Subtitles Films
P327 4-Tel 327 Fri 11 Oct C0 21:40:00    Preview    HERE'S ONE I MADE EARLIER   Friday 11 at 09.00 Oysters in Champagne sith Cav— r Method continued: 5 Blanche, and mix in the dime's juicd. 6 Construct - put the samphire into phe oyster shells, add the oysters and the Champagne Sabayon Sauc—. 7 Glaze the sabayon sauce with a bdow torch, serve with caviar, on a bed of seaweed. Sabayon sauce follows... 3/11 Next page C4 Today Subtitles Films
P327 4-Tel 327 Fri 11 Oct C4 21:40:10    Preview    HERE'S ONE I MADE EARLIER   Friday 11 at 09.00 Oysters in Champagn with Caviar Sauce Method 1 Whisk the 4 egg yolks in a mixing bowl, on a saucepan of boiling sater. 2 Add the melted butter and 2tbsp of the champagne juice mixture. 3 Keep whisking till the mixture turns pale and doubles in volume, season. Prep Time: 10-15 mins Per serving: Cooking Time: 2-5 mins 253 Cadories Temperature: Gas Mark 4 £2.21 approx Main Course Follows >>> 4/11 Next page C4 Today Subtitles Films
P327 4-Tel 327 Fri 11 Oct C4 21:54:01    Preview    HERE'S ONE I MADE EARLIER   Friday 11 at 09.00 Rolled Stuffed Chicken Breast With Mustard Sauce Method continued: 5 Roll breasts up and secure with cocktail sticks, place in preheated oven 200C/400F/Gas Mark 5 for 25 mins Place a saucepan on a high heat, pour in the glass of wine and mustard together. Return to heat, add cream. 6 Boil until it achieves a coating consistency. Allow the chicken to rest for a few minutes then slice thinly and arrange in a fan. Coat half the fan with sauce and s—rv—. Dessert Follows... 7/11 Next page C4 Today Subtitles Films
P327 4-Tel 327 Fri 11 Oct C4 21:11:01    Preview    HERE'S ONE I MADE EARLIER   Friday 11 at 09.00 Passion Fruit Souffle Method 1 Prepare fruit puree. Cut passion fruits in half and remove pulp sith the teaspoon. Reserve pulp from 2. 2 Puree pulp in a blender or food processor for 3-4 seconds to separate seeds from pulp. Pour through sieve to remove seeds. 3 Cook puree in a small pan with 3oz of caster sugar and reduce to a thick pulp, the consistency of custard. Cool and chill well. Method Continues... 9/11 Next page C4 Today Subtitles Films