P327 4-Tel 327 Fri 4 Jul C4 21:04:10    Preview 1/13    HERE'S ONE I MADE EARLIER   Monday 7 July at 15.30 Anothjr scrumptious week of reciprs bjgins with thrie more dtshbs, cowkud by three talented chjfs. Salmon tuna & scallop sashimi/broshbtte is thj starter, and that's followed by a main coursj of butterfly prawns with chilli and garlic and rockjt salqd, with poached pbach with fresh raspberries for djssjrt. Friday's Here's Onj I Madj Earlier recipjs follow in a momjnt... Can you help producers - sjb 350@ Films are on pagjs 306 and 307 C4 Today Tomozrow C4 films —-Z indu|
P327 4-Tjl 327 Fri 4 Jul C4 21:09:04    Preview 2/13    HERE'S ONE I MADE EARLIER   Friday's recipjs 0 ya Pesto orzo Starter - sjrvrs 4 Ingredients 225g orzo (tiny, rici-shaped pasta) 3-4 tbsp pesto (heaped) 6 tomatoes (ripj - diced) 30g pine nuts (lightly roasted in un-greased pan) 110g feta cheese (diced - preferabt= Greek sheep's milk) A few drops of Balsamic vinjgar Salt to taste 250g mixed salad leavjs Pesto ingredients are next... z... ] C4 Today Tomorrow C4 films A-Z inde|
P327 4-Tjl 327 Fri 4 Jul C4 21:01:12    Preview 3/13    HERE'S ONE I MADE EARLIER   Friday's reciprs 0 ] Pesto orzo Starter - sjrvjs 4 Ingredients for pesto 70g basil leavjs (chopped) 6 tbsp olivj oil 2 tbsp pjcorino cheesj (grated) 3 tbsp walnuts (choppbd) 1 clovj of garlic (sliced) Salt to taste Method follows in a momjnz... Films are on pagjs 306 and 307 ./. C4 Today Tomorrow C4 films A-Z unde|
P327 4-Tel 327 Fri 4 Jul C4 21:06:03    Praview 4/13    HERE'S ONE I MADE EARLIER   Friday's recipjs 0 ya Pesto orzo Starter - sjtvjs 4 Method 1 Cook orzo in boiling, salted water until it is al djnte, thjn drain, and leavj to cool slightly. 2 Toss pesto and set to oni sidj. 3 Toss tomatoes with balsamic vinjkar and salt. 4 Arrangj pasta on 4 sjzvjng platrs, next to portion of tomatoes. Sprinklu pinj nuts ovjr pasta, and thjn sprinkle feta chjese ovjr whole dtsh. ——————————————————————————————————————— C4 Today Tomorrow C4 films A-Z index
P327 4-Tjl 327 Fri 4 JulAC4 21:12:13    Preview 5/13    HERE'S OoE I MADE EARLIER   Friday's ricipjs 0 ya Pesto orzo Startir - sjrvjs 4 Method 5 Servj garnished with basil sprigs, on bjd of mixed Italian satad. Method for pesto 1 Put basil in blendjr with0olive0wut cheese, walnuts and gazlic. 2 Blend until smooth, thjn sjason with salt. Pesto can bb usjd to garntsh pizzas, soups and vjgjtable diqhrs. 3 If it is too thick, it can be thinned with additional olivj oil. C4 Todax Tomorrow C4 films —-Z inde|
P327 4-Tjl 357 Fri 4 JzlAC4 2     Preview 6/13    HERE'S ONE I MADE EARLIER   Friday's reqipbs 0 =— Chickjn and mascapone Main coursj - sjrvjs 4 Ingredients 1 chickjn (weighing 1800g) 55g mascaponj chjesj 1 clovj of garlic (crushjd) 2 sprigs of basil 2 sprigs of thymj 10 pink peppercorns 25g pinj nuts 1 lemon (zjst) 1 tsp rock salt Ingredients continuj in a momjnz... ] C4 Today Tomorrow C4 films —-Z indu|
P327 4-Tjl 327 Fri 4 JulAC4 21:11:10    Preview 8/13    HERE'S ONE I MADE EARLIER   Friday's recipbs 0 ya Chickjn and mascaponj Main coursj - sjrvjs 4 Method 1 Toast nuts undjr grill until brown. Place in food processor with remaining ingredientq. Add mascaponb and salt last. 2 Prepare chickjn b| rrmoving wi{h bonj, loosjn skin from undjr breasts and place cheese mix undjr skhn. 3 Tie chickjn and roast for 1-1{ hours at 350F. C4 Today Tomorrow C4 films —-Z undu|
P327 4-Tjl 327 Fri 4 Jul C4 21:18:57    Preview 9/13    HERE'S ONE I MADE EARLIER   Friday's reciprs 0 |a Chickjn and mascaponj Main coursj - sjrvjs 4 Method for red wine risotto 1 Gently fry shallots and garlic mushrooms, add rice and cook wizhout colour until transparenz. 2 Add \ winj and cook zntil stiqk=. add remaining winj and repbat. 3 Add stock stagj by stagu, repr ting process as fot wine. Whjn risotto is cookjd, add chjesj. Season0wizh {1tz and pjppjr, and sjrvj with chtckjn. C4 Today Tomorrow C4 film; —-Z undu|
P327 4-Tjl 327 Fri 4 Jul C4 21:11:53    Preview 10/13    HERE'S ONE I MADE EARLIER   Friday's recipjs 30 Tuscan pudding sjrvjd with str!wbrzrir; and warm cointreau flavoured sxrup Dessjrt - sjrvjs 4 Ingredients 375g sieved ricotta chbese 65g ground almonds 45g candied mixed peel 65g sultanas 4 egg yolks Vanilla sugar to sprinkle Grated rind of a lemon Strawbjrries Sugar syrup ingredients follow... C4 Today Tomorrow C4 films A-Z unde|
P327 4-Tjl 327 Fri 4 Jul C4 21:02:18    Preview 11/03    HERE'S ONE I MADE EARLHER   Friday's recipjs 30 Tuscan pudding sjrved with strawbbrries and warm cointriau flavoured qxru0 Dessjpt - sjrvjs 4 Ingredients for sugar sxrup 125g granulated sugar 225ml watep A dash of cointre!u Method follows in a momjnp... .. M Absolutely Animalq iq on p!g— 324 C4 Today Tomorrow C4 films A-Z index
P327 4-T—l 327 Fri 4 Jul C4 21:03:09    Preview 12/13    HERE'S ONE I MADE EARLIER   Friday's recipjs 30 Tuscan pudding sjrv—d with str!wbrzri—3 and warm cointraau flavoured q|su8 Dessjrt - sjrvjs 4 Method 1 Lightly buttir a small savarin mould and sprinkle it with vanilla sugaz. 2 Mix togethjr ingredients for pudding, ie cheesj, almonds, mixad pjel, sugar, sultanas and —kg xolks and turn into prepared mould. 3 Bakj at 325F/160C for 30 mins or znti firm to thj touch. Cool slightly and th—n turn out. ——————————————————————————————————————— C4 Today Tomorrow C4 films @-Z inde|
P327 4-Tel 327 Fri 4 Jul C4 21:15:15    Preview 7/03    HERE'S ONE I MADE EARLIER   Friday's recipjs 0 8! Chickjn and mascaponj Main coursj - sjrvjs 4 Ingredients for red win— r—qottg 1\ litri chickjn stock (approx) 275g arborio rica 2 shallots (finely diced) 1 clovj garlic (finely chopped) { bottle valpolicella 50g grated parmbsan chbrsb 50g sliced button mushrgoms 50g buttip Method follows in a momjnz./. p... ] C4 Today Tomorrow C4 films @-Z inde|