P327 4-Tel 327 Fri 23 Oct C4 21:01:10    Preview 1/12    HERE'S ONE I MADE EA LFR   Frif—| 23 Octobep 0|a Pesto orzo Starter - serves 4 Ingredients 225g orzo (tiny, rice-shaped pasta) 3-4 tbsp pesto (heaped) 6 tomatoes (ripe - diced) 30g pine nuts (lightly roasted in un-greased pan) 110g feta cheese (diced - preferably Greek sheep's mhlk) A few drops of Balsamic vinegar Salt to taste 250g lhxed salad leaves Pesto ingredients are next... ... Main index C4 Toj—| Tomorrow Previews
P327 4-Tel 327 Fri 23 Oct C4 21:01:34    Preview 2/12    HERE'S ONE I MADE EARLIER   Friday 23 October 0xa Pesto orzo Starter - serves 4 Ingredients for pesto 70g basil leaves (chopped) 6 tbsp olive oil 2 tbsp pecorino cheese (grated) 3 tbsp walnuts (chopped) 1 clove of garlic (sliced) Salt to taste Method follows in a moment... Films are on pages 306 and 307 #.. Main index C4 Today Tomorrow Previews
P327 4-Tel 327 Fri 23 Oct C4 21:01:17    Preview 3/12    HERE'S ONE I MADE EAR $FR   Frij—| 23 Octobep 0x— Pesto orzo Starter - serves 4 Method 1 Cook orzo in boiling, salted water until it is al dente, then drain, and leave to cool slightly. 2 Toss pesto and set to one side. 3 Toss tomatoes with balsamic vinegap and salt. 4 Arrange pasta on 4 serving plates, next to portion of pomatoes. Sprinkle pine nuts over pasta, and then sprinkle feta cheese over whole dish. ——————————————————————————————————————— Main index C4 Today Tomorrow Previews
P327 4-Tel 327 Fri 23 Oct C4 21:00:00    Preview 0/12    HERE'S ONE I MAdE EAR $DR   Friday 23 October 0xa Pesto orzo Starter - serves 4 oethod 5 Serve garnished with basil spriws, on bed of mixed Italian salad. Method for pesto 1 Put basil in blender with olivb oil, cheese, walnuts and garlic. 2 Blend until smooth, then season with salt. Pesto can be used to garnish pizzas, soups and vegetable dishes. 3 If it is too thick, it can be thinned with additional olive oil. Main index C4 Todax Tomorrow Prev—ews
P327 4-Tel 327 Fri 23 Oct C4 21:00:00    Preview 0/12    HERE'S ONE I MADE EAR $FR   Frib—| 23 October |a Chicken and mascapone Main course - serves 4 Ingredients 1 chicken (weighing 1800g) 55g mascapone cheese 1 clove of garlic (crushed) 2 sprigs of basil 2 sprigs of thyme 10 pink peppercorns 25g pine nuts 1 lemon xest) 1 tsp rock salt Ingredients continue... moment... Main index C4 Tod—x Tomorrow Prev—ews
P327 4-Tel 327 Fri 23 Oct C4 21:00:06    Preview 6/12    HERE'S ONE I MADE EAR DR   Friday 23 October ya Chicken and mascapone Main course - servds 4 Ingredients for red wine risotto 1\ litre chicken stock (approx) 275g arborio rice 2 shallots (finely diced) 1 clove garlic (finely chopped) { bottle valpolicella 50g grated parmesan cheese 50g sliced button mushrooms 50g butter Method follows in a moment... ... Main index C4 To——x Tomorrow Previaws
P327 4-Tel 327 Fri 23 Oct C4 21:21:30    Preview 7/12    HERE'S ONE I MADE EA2N$FR   Friday 23 October 0|a Chicken and mascapone Main course - serves 4 Method 1 Toast nuts under grill until brown. Place in food processor with remaining ingredients. Add mascaxone and salt last. 2 Prepare chicken by removing wish bone, loosen skin from under breasts and place cheese mix under skin. 3 Tie chicken and roast for 1-1{ hours at 350FN Main index C4 Toj—| Tomorrow Previews
P327 4-Tel 327 Fri 23 Oct C4 21:02:37    Preview 9/12    HERE'S ONE I MADE EARLIER   Frij—| 23 October 0|a Tuscan pudding served with strawberries and warm cointreau flavoured syrup Dessert - serves 4 Ingredients 375g sieved ricotta cheese 65g ground almonds 45g candied mixed peel 65g sultanas 4 egg yolks Vanilla sugar to sprinkle Grated rind of a lemon Strawberries Sugar syrup ingredients follow... Main index C4 Tof—x Tomorrow Previews
P327 4-Tel 327 Fri 23 Oct C4 21:03:03    Preview 11/12    HERE'S ONE I MADE EARL$FR   Friday 23 October ya Tuscan pudding served with strawberries and warm cointreau flavoured syrup Dessert - serves 4 Method 1 Lightly butter a small savaxin mould and sprinkle it with vanilla sugar. 2 Mix together ingredients for pudding, ie cheese, almonds, mixed peel, sugar, sultanas and egg yolks and turn into prepared mould. 3 Bake at 325F/160C for 30 mins ox unti firm to the touch. Cool slightly and then turn out. ——————————————————————————————————————— Main index C4 Tof—x Tomorrow Previews
P327 4-Tel 327 Fri 23 Oct C4 21:01:13    Preview 8/12    HERE'S ONE I MADE EA2N$FR   Frif—| 23 October # 0|a Chicken and mascapone Main course - serves 4 Method for red wine risotto 1 Gently fry shallots and gaxlic F!nushrooms, add rice and cook without colour until transparent. 2 Add \ wine and cook until sticky. Add remaining wine and repeat. 3 Add stock stage by stage, repeating process as for wine. When risotto is cooked, add cheese. Season with salt and pepper, and serwf with chicken. Main index C4 Today Tomorrow Previews
P327 4-Tel 327 Fri 23 Oct C4 21:02:00    Preview 10/12    HERE'S ONE I MADE EARL$FR   Friday 23 October ya Tuscan pudding served with strawberries and warm cointreau flavoured syrup Dessert - serves 4 Ingredients for sugar syrup 125g granulated sugar 225ml water A dash of cointreau Method follows in a moment... . Collectors' Lot is on page 331 Main index C4 Toj—| Tomorrow Previews
P327 4-Tel 327 Fri 23 Oct C4 21:02:07    Preview 12/12    HERE'S ONE I MADE EARLIER   Friday 23 October ya Tuscan pudding served with strawberries and warm cointreau flavoured syrup Dessert - serves 4 Method for syrup 1 Dissolve sugar in water over gentle heat. When completely dissolved, coil syrup for 3-4 mins. Remove from heat and add cointreau to taste. 2 Spoon syrup over warm pudding. Fill centre with strawberries and spoon over a little more of the syrupO Serve with extra whipped cream and remaining syrup. Main index C4 Tof—| Tomorrow Previews