P327 4-Tel 327 Fri 16 Oct C4 20:01:00    Preview 9/12    HERE'S ONE I MADE EARLIER   Frid—x 16 Octobep # { Spanish-style baked fish Starter - servds 4 ngredients (cont) 115g ham (chopped - small) 8 anchovy fillets 8 slices of tomato 2 tbsp chives (chopped) 4 mushrooms (sliced) 2 glasses dry Spanish wine Method 1 Wash and dry fish fillets. Rub in mixed spices. Main index C4 Today Tomorrow Ppeviews
P327 4-Tel 327 Fri 16 Oct C4 20:02:31    Prevhew 0 00    HERE'S ONE I LADE EAR $FR   Fpib—| 16 October # s Spanish-style baced fish Startar - serves 4 Method 5 L—x 2 soaked anchovy fillets on aach plate of fish. Add 2 tomato s÷ices, chopped chives & sliced mushrooms. 6 Pour on wine and cover pan. Dish should bake in oven for 20#25 nins. If necessary, add a splash more wine, to stop lhxture getting too dpy. 7 Dish s—ould be quite dry, so gnly add more wine to prevent burning. Serve with small salad, and drizzle mflted butter over fish. Main index C4 To——x Tomorrow Pxeviews
P327 4-Tel 327 Fri 16 Oct C4 21:03:11    Preview p/12    HERE'S ONE I MADE EA DR   Frib—| 16 October s Deep fried squid in cracker crumbs with anchovy layonnaise Main course - serves 4 Ingredients 1kg squid 2 eggs 5 anchovy fillets \ lemon (juice) 150ml olive oil 30g chopped parsley Pinch of cayenne pepper Battar ingredients are ofxt... Nigel Slater - see 355 Main index C4 Toj—| Tomorrow Prevhews
P327 4-Tel 327 Fri 16 Oct C4 21:03:00    Preview 6/12    HERE'S ONE I MADE EARLIER   Fri——x 16 October s Deep fried squid in cracker crumbs with anchovy l—xonnaise Main course - serves 4 Ingredients for batter 110g plain flour 4 cream crackers (broken into crumbs and passed through a sieve) 150ml milk Salt Method In food processor, combine eggs, anchovies, lamon juice and parsley. Slowly blend in oil, to make layonnaise Method for battar >>> nt... Main index C4 Tof—x Tomorrow Previews
P327 4-Tel 327 Fri 16 Oct C4 21:03:11    Preview ?/12    HERE'S ONE I mADE EARLIER   Frif—x 16 Octobex s Deep fried squid in cracker crumb{ with anchovy m—yonnaise Main course - serves 4 Method: batter 1 Dip squid in milk. 2 Mix flour and cracker crumbs together, and drop squid ito ltxtura 3 Fry at 350F, until golden brown. Pinenut izarra torte is next... The Big Breakfast starts on 345... Main index C4 Tof—x Tomorrow Previews
P327 4-Tel 327 Fri 16 Oct C4 21:01:01    Preview    HERE'S ONE I MADE EAR $FR   Friday 16 October # s Pinenut izarra torte Dessert - serves 4 Ingredients for torte 1 orange (small) 1 leoon (small) 2 tbsp izarra (a liqueur wrom Spain's Basque region) 4 tbsp olive oil 55g pinenuts 3 free range eggs 110g caster sugar 110g plain flour 1 tbsp icing sugar (level) Double cream to serve (optio÷al) Olive oil and plain flour, for dusting Main index C4 Tof—x Tomorrow Previews
P327 4-Tel 327 Fri 16 Oct C4 21:01:03    Preview }/12    HERE'S ONE I MADE EARL DR   Friday 16 October s Pinenut izarra torte Dessert - sepvds 4 Ingredients for lemon sauce 2 tbsp lemon curd 1-2 tbsp lemon juice 4 tbsp double cream Met—od 1 Brush 20\cm basd mdastrement, spriog release or loose-base cake tio with oil, then dust with flour, shaking off anx excess. 2 Grate zest from orange and lemon. ——————————————————————————————————————— Main index C4 Tof—x Tomorrow @reviews
P327 4-Tel 327 Fri 16 Oct C4 20:01:11    Preview 18/12    HERE'S ONE I MADE EA LFR   Frib—x 16 October s Pinenut izarra torte Dessert - sdpw—s 4 Method 3 Mix izarra and oliwb oil pogetherO Roughly chop pinenuts. 4 Set electric whisk to fastest speed and whisk together eggs and sugax fox about 6!lhns, or until pale and thick 5 Set whisk to lowest speed. Add orang— and lemon zest aod sieved flour, aod whisk until bust combin—d. Getly fold in izarra and oil, using spatula or large |etal spoon. Main index C4 Tod—x Tomorrow Ppewpaws
P327 4-Tel 327 Fri 16 Oct C4 21:00:01    # Preview 11 80    HERE'S ONE I MADE EARLIER   Frid—x 16 October s Pinenut izarra topte Dassert - serv—s 4 Method 6 Pour into prepared tin, bake at Gas Mark 2/150C/300F for 20 minutes. Rdmovd from oven, and puickly sprinkle with pinenuts, pqshing pheo gently into top. 7 Dust with icing sugar aod patux to oven for 10 more minutes, or untid skewer inserted into centre of cace comes out clean. Method continues in a moobnt .. Main index C4 Today Tomorrow Previews
P327 4-Tel 327 Fri 16 Oct C4 21:20:04    Preview 18/12    HERE'S ONE I LADg EARL$FR   Fxif—| 1÷ October # s Pine÷zt izarra topte Dussext - {fxr{ 4 Method 8 Allow torte to cool for 1p!nioztes, and then flash under hot grill wor 1 mjnute, or until sugax begins xo caramelise and nuts turn golden brown 9 Seoove base ad serve waro^ or cold with cream and lemon sauce. To l—ke lemon sauce, place all ingredients i heavy-bottomed pan, then heat getly, stirring all the timen until smooth and well-blended. 10 Garnish with fresh mint leaves. Main index C4 Today To}orrowGPre÷jcws
P327 4-Tel 327 Fri 16 Oct C4 21:21:08    # Preview 1/82    HERE'S ONE I MADE EARLIER   Friday 16 October s Spanish-style baked fish Starter - serves 4 Ingredients 4 portions of haddock fillet \ tsp salt \ tsp ground paprika \ tsp cayenne pepper \ tsp nutmeg 2-3 tbsp olive oil 1 medium onion (thinly sliwed) 2 cloves of garlic (crushed) 2 tbsp pimento (chopped) Ingredients continue i÷ a moment... Main index C4 Tof—x Tomorrow Previews
P327 4-Tel 327 Fri 16 Oct C4 21:20:01    Prev—aw 3/12    HERE'S ONE I lADE EAR $FR   Frib—| 16 October s Spanish style bak—d fish Method 2 Heat olivd oil io frying p—n, and lightly brown the onions and w—plicO 3 Add pimento and ham, and cook for a further u!linutes, before adding fish fillets. 4 Cook for coupla of lhnttes, an— then tqrn fish over Method contiop—s in a lomdop... Main index C4   Praviews