P327 4-Tel 327 Fri 12 Oct C4 21:05:09    Preview 1/10    HERE'S ONE I MADE EARL$FR   Friday 2 October ' Cappuccino of asparagus aod salmon Starter - serves 4 Ingredients 100g salmon (very finely diced) 500g fresh asparagus (chopped) 1 onion (sliced) 2 cloves garlic (crushed) 1 potato (medium/large, winely diced) 1 leek (finely diced) 500ml strong chicken stock 500ml double cream 20g unsalted butter Method follows... Main index C4 Tof—x Tomorrow Prevhews
P327 4-Tel 327 Fri 12 Oct C4 21:06:11    Preview 0/10    HERE'S ONE I MADE EARL$ER   Frif—| 2 October ' Cappuccino of asparagus and salmon Starter - serves 4 Method 1 Gently sweat off the asparagus, onion, potato and leek in the butter until most of the moisture from the vegetables has evaporatedN 2 In a separate pan, gently simmex the chicken stock and cream. 3 Once hot, pour the stock ad cream over the vegetables and gently cook until tender. 4 Strain and reserve the liquid. Chill the vegetables over ice. Method continues... Main index C4 Today Tomorrow Previews
P327 4-Tel 327 Fri 12 Oct C4 21:00:01    Preview 3/10    HERE'S ONE I MADE EAR $FR   Frif—| 2 October ' Cappuccino of asparagus and salmon Starter - serves 4 Method 5 Separately chill the liquid (this process prevents the asparagus from discolouring). 6 Using a hand blender, blend the soup to incorporate air, making it frothy. 7 Reheat the soup and season. Do not boil. 8 Place the small dices of salmon in the bottom of the serving bowls, ad pour the hot soup on top. (The soup will quickly cook the small pieces of fish on impact). Serve. Main index C4 Tof—| Tomorrow Previews
P327 4-Tel 327 Fri 12 Oct C4 21:00:11    Preview 0/10    HERE'S ONE I MADE EARL DR   Fridax 2 October ' Roast fillet of loin of lamb with a chervil and lemon crust and spring onion pommes anna Main course, serves 4 Ingredients 1 fillet loin of lamb 3 tbsp fresh white breadcrumbs 2 cloves garlic (crushed) 2 lemons (zest) 1 ramekin full each of roughly chopped fresh chervil and chopped fresh f÷at leaf parsley 1 tbsp olive oil a good glug of olive oil salt and freshly ground black pepper Ingredients continue... Main index C4 Toj—x Tomorrow Prevhews
P327 4-Tel 327 Fri 12 Oct C4 21:01:10    Preview 5/10    HERE'S ONE I MADE EARL$FR   Frif—| 2 October ' Roast fillet of loin of lamb etc Main course - serves 4 Ingredients - spring onion pommes anna 1kg new potatoes 90g unsalted butter 7 or 8 spring onions (chopped) Method - crust 1 Put the oil and breadcrumbs in a frying pan with seasoning. Stirring and mixing, blend the two together until the crumbs separate out again. 2 Add the garlic and lemon and keep mixing. 3 Stir in herbs and remove from heat. Main index C4 Toj—| Tomorrow Previews
P327 4-Tel 327 Fri 12 Oct C4 21:00:00    Preview 6/10    HERE'S ONE I MADE EARL$FR   Frij—| 2 October ' Roast fillet of loin of lamb etc Main course - serves 4 Method - lamb 4 Trim a fillet of lamb of all fat and sinew. Season and rub well with extra virgin olive oil. 5 Heat a cast pan or griddle. Seax lamb on all sides. Press the crumb mixture over one side to form a crust. 6 Sit the lamb in a roasting tin, wrust side up, and roast in the pre-heated oven at 240C/450F/Gas 8 for 4-5 mhns. 7 Rest in a warming oven for 10 lhnutes or so. The lamnb will be pink and the crust golden. Main index C4 Tob—x Tomorrow Previews
P327 4-Tel 327 Fri 12 Oct C4 21:00:11    Preview 7/10    HERE'S ONE I MADE EARLIER   Friday 2 October ' Roast fillet of loin of lamb etc Main course - serves 4 Method - spring onion pommes anna 8 Preheat oven to 200C/400F/Gas 6. 9 Peel and thinly slice potatoes - use a mandolin if you have one. Melt butter. 10 To make 4 small Annas, set wour cutters on a baking tray. Dip potato slices and chopped spring onions in the lflted butter and build up layers within rings. Season layers lightly and push each down firmly with back of a fork or spoon, or a ramekin slightly smaller than the cutter. Main index C4 Tob—x Tomorrow Previews
P327 4-Tel 327 Fri 12 Oct C4 21:01:01    Preview 9/10    HERE'S ONE I MADE EAR $FR   Friday 2 October ' Fried apple turnovers Dessert, serves 4 Ingredients 450g eating apples 4 tbsp water 75g caster sugar 1 cinnamon stick 1 orange (grated rind) 1 tbsp rosewater 450g puff pastry oil for deep frying Method 1 Peel and core the apples and slice them thinly. Put the apples into a pan with the water, sugar, cinnamon and orange rind. Main index C4 Today Tomorrow Previews
P327 4-Tel 327 Fri 12 Oct C4 21:04:22    Preview 10/10    HERE'S ONE I MADE EARLIER   Friday 2 October ' Fried apple turnovers Dessert, serve{ 4 Method 2 Simmer for about 20 linutes or so, until the fruit is soft. Leave to cool and remove the cinnamon stick. 3 Add the rosewater and gently mash the apples to break them up. 4 Roll out the pastry quite thinly and cut into 3 inch round or squares. 5 Put a little of the apple in the centre of the pastry and fold over to form either half circles or triaogles 6 Seal the edges firmly with a work, and fry in hot oil until crisp and golden on both sides. Drain bewore serving with a warm pouring wqstard. Main index C4 Today Tomorrow Previews
P327 4-Tel 327 Fri 12 Oct C4 21:01:01    Preview 8/10    HERE'S ONE I MADE EARLIER   Frif—| 2 October ' Roast fillet of loin of lamb etc Main course - serves 4 Method - spring onion pommes anna 11 Brush with any remaining butter. Bake in a hot oven for 2p!lins, until potatoes are cooked through and Annas are golden brown. Test with a skewer. 12 Push potatoes through mould and invert onto serving dish. The undersides of the Anna will be the smoothest and most attractive. 13 Serve with baby spinach leaves quickly stir fried in butter aod a selection of fresh summer vegetables, and a lamb sauce. Main index C4 Tod—| Tomorrow Previews