P327 4-Tel 327 Mon 28 Oct C4 21:41:10    Preview    HERE'S ONE I MADE EARLIER   Monday 28 October 09:00 Smoked Mackerel Mousse Ingredients to Serve 4 For Marinated Cucumber 1 tbsp White Wine Vinegar 1 bunch Fresh Dill 1 Cucumber Method 1 Put all ingredients for the mouse in a food processor and blend until smooth. Refrigerate for 1 hour. 2 For the garlic toast - cut cloves in half, place in a saucepan of water of and bring to the boil. Simmer for 3 mins to soften garlic. >>> 2/9 Next page C4 Today Subtitles Films
P327 4-Tel 327 Mon 28 Oct C4 21:54:40    Preview    HERE'S ONE I MADE EARLIER   Monday 28 October 09:00 Char-Griddled Fillet of Ostrich with Celeriac and Roasted Tomatoes Method 1 Season each ostrich fillet and heat the chargriddle. Cut celeriac into small cubes and cover with water and olive oil. Season, cook until tender. 2 In a hot pan soar the tomatoes until a lightish brown colour and roast till tender, approximately 5-7 mins. Caramelise the onions in a little butter and sugar. Method Continues >>> 5/9 Next page C4 Today Subtitles Films
P327 4-Tel 327 Mon 28 Oct C4 21:40:01    Preview    HERE'S ONE I MADE EARLIER   Monday 28 October 09:00 Smoked Mackerel Mousse Ingredients to Serve 4 For Smoked Mackerel Mousse 3floz/75ml Natural Yoghurt 1 tbsp Coarse Grain Mustard 2 tbsp Fresh Lemon Juice 1 pinch Cayenne Pepper 4 Smoked Mackerel Fillets (skinned) For Garlic Toast 2floz/60ml Olive Oil 4 Garlic Bulbs (plum—8 3-4 Bay Leaves 1 Baguette (thin) 1 Cayenne Pepper garnIsh 1/9 Next page C4 Today Subtitles Films
P327 4-Tel 327 Mon 28 Oct C4 21:44:00    Preview    HERE'S ONE I MADE EARLIER   Monday 28 October 09:00 Smoked Mackerel Mousse Method 3 Place the bay leaves, olive oil and seasoning in an oven proof dish with the garlic and roast for 40 mins in a preheated oven at 180C/350C/GM 4. 4 Crush the garlic into a bowl and mix with a dash of olive oil. Spread on the toasted baguette and garnish cayenne pepper. 5 With a vegetable peeler, slice the cucumber lengthways and add the white wine vinegar. 6 Serve the mousse on a bed of cucumber with the garlic toasts and garnish with a few sprigs of dill. 3/9 Next page C4 Today Subtitles Films
P327 4-Tel 327 Mon 28 Oct C4 21:54:11    Preview    HERE'S ONE I MADE EARLIER   Monday 28 October 09:00 Char-Griddled Fillet of Ostrich with Celeriac and Roasted Tomatoes Ingredients to Serve 4 PP: 275Cals £3.15 7oz/200g 4 - Ostrich Steaks 7floz/200ml Veal Jus 2floz/50ml Greek Yoghurt/Fromage Frais 1lb/450g Tomatoes (quartered) 4oz/110g Dried Cepes 3tsp/15ml Olive Oil 1 Onion (large) 1 Celeriac Fresh Parsley and Nutmeg Salt and Fresh Ground Black Pepper Water Method Follows >>> 4/9 Next page C4 Today Subtitles Films
P327 4-Tel 327 Mon 28 Oct C4 21:55:11    Preview    HERE'S ONE I MADE EARLIER   Monday 28 October 09:00 Char-Griddled Fillet of Ostrich with Celeriac and Roasted Tomatoes Method 3 Griddle the ostrich fillets and sear on all sides, place in oven for 7 mins for medium rare. Leave to rest. 4 Drain the celeriac water and mash. Season and add a tbsp of chopped coriander. Add the greek yoghurt and nutmeg. Construct the dish by serving a 'ring' of celeriac with roasted onions, tomatoes and sliced ostrich around. Add the crepes to the stock, reduce and serve. 6/9 Next page C4 Today Subtitles Films
P327 4-Tel 327 Mon 28 Oct C4 21:52:00    Preview    HERE'S ONE I MADE EARLIER   Monday 28 October 09:00 Mulled Plums with Creme Fraiche Ingredients to Serve 6 7floz/200ml Soft Red Wine 3floz/75ml Ruby Port 1\lb/675g Dessert Plums {lb/110g Low Fat Creme Fraiche 2 sticks Cinnamon 5 cloves 2 tbsp Unrefined Brown Sugar with Molasses 3 tsp Arrowroot 1 tsp Ground Cinnamon 10 Juniper Berries 1 Lemon (zest) Method Follows >>> 7/9 Next page C4 Today Subtitles Films
P327 4-Tel 327 Mon 28 Oct C4 21:41:03    Preview    HERE'S ONE I MADE EARLIER   Monday 28 October 09:00 Mulled Plums with Creme Fraiche Method 1 Heat the wine and port in a pan and bring to boil. Reduce the heat and the broken cinnamon sticks, cloves, juniper berries and brown sugar. 2 Wash the lemon, peel the zest and add to the wine mix. Simmer steadily to amalgamate the flavours. Wash, dry, halve and stone the plums. Method Continues >>> 8/9 Next page C4 Today Subtitles Films
P327 4-Tel 327 Mon 28 Oct C4 21:42:10    Preview    HERE'S ONE I MADE EARLIER   Monday 28 October 09:00 Mulled Plums with Creme Fraiche Method 3 Blend the arrowroot in a basin with 2-3 tsp of cold water until smooth. Stirring continuously, pour some hot wine mix over the arrowroot. Return to pan, cook until wine has thickened and the arrowhead mix is clear. Pour over the plums and leave to cool with all the aromatics. Store in fridge. 4 Remove cloves, lemon and cinnamon. Serve hot or cold with creme fraiche and dust with ground cinnamon. 9/9 Next page C4 Today Subtitles Films