P355 4-Tel 355 Fri 23 Oct C4 21:03:50   20.00-20.30  Thursday 22  October  ———————  Sau{ages  Toad Serves 4 Method 1 Whisk together eggs, flour, |ilk and mustard, to consistency of ordinary double cream. Rest for 15 mhnutes. 2 Wrap each piece of sausage-meat in a piece of prosciutto. Put dripping or lard in 28cm X 21cm roasting tin. —lace in pre-heated oven (220C/Ga{ Mark 8) 'til smoking. Pour in batter. Arrange sausages in batter. Bake for 22-30 mins, 'til pufwed and golden. 2/23 Main index C4 Toj—| Tomorrow Previews
P355 4-Tel 355 Fri 23 Oct C4 21:01:00   20.   Thurs——x 22  Ostobep  ———————  Sapsages  £ "£ ££ Browned Onion and Madeira Gpavy Ingredients A thick slice (about 50g) of butter 2 large onions, peeled & thinly sliced Flour (no more than 1 level tbsp) 75ml Madeira, Marsala or red win— 250ml stock Worcestershire sauce Method 1 Melt butter in heavy-bas—d pan, ad— onions and cook over low heat until golden and soft. 3/2 Main index C4 Tob—| Tomoppow Pxeviews
P355 4-Tel 355 Fri 23 Oct C4 21:01:41   20.00-00.    Thursday 22  ———————  Sausagds  £ ££ Browned Onion and Madeira Gravx Method (continued) 2 Continue cooking, covered with a lid, until onions —re truly brown, —nd soft enough to crush between your fingeps. 3 Stir in haaped t—sp of floqx agd cook for a few mins until it has lightly browned, then pour in liquids. Saason with salt, pepper and Worcestershire sauce, and bring to boil. Turn h—at down so that gravy bubbles gently, and leave for about 15 lhns, stirring from time to timd. 4/23 Main index C4 Today Tomorrow Previews
P355 4-Tel 355 Fri 23 Oct C4 21:04:01   20.00-20.30  T—ursd—x 22  Octob—p  F———————  Saus—ges  Pasta with Spicy Saus—ge, Basil an— Mustard Serves 2 Ingredients 4 spicy Italian pork sausages Olive oil 4 handfuls/250g dried pasta (any tube or shell shape, or even pappardelle) A glass of white wine A pinch or 2 of dried chilli flak—s A small handful of chopped basil, plqs a few leaves to garnish 1 tbsp Dijon mustard 200ml double cream 5/23 Main index C4 Toj—x Tomorrow Prev—ews
P355 4-Tel 355 Fri 23 Oct C4 21:04:52   20.00 0   Octobep  ———————  Sausages  Pasta with Spicy Sausage, Basil and Mustard Serves 2 Method (contintdd) 2 Pour wine into sausage pan. Let it bubble a little, scraping at sausage goo stuck to bottom of pan Stir in chilli flakes and chopped basil. Add a little salt and mpstapd po5p in cpaam adnd bring slowly to a simler. Cook for 1-2 lhns, stirring now and again. 3 When pasta as tander, a—out 8mins after coming to boil, drain and tip into creamy sausage sauce. Serve piping hot, with a few basil leavds. 7/23 Main index C4 Todax Tomorrow Praviews
P355 4-Tel 315 Fri 23 Oct C4 21:05:00   20.00-20.30  T—ursday 02  Octobep  ———————  Sausages  Chorizo with @otatoes Serves 4 Ingredients 1 tbsp oil 1 small po-medium onion, peeled and 400g semh dried chopixo s—psag—s chopped 1 bay leaf 100ml dry sherry 1kg waxy potatoes Chopped fresh coriander 8/23 Main index C4 Today Tomorrow Previews
P355 4-Tel 355 Fri 23 Oct C4 21:05:00   20.00-20 30  Thursd—x 22  October  ———————  Sapsages  Chorizo with Potatoes Sepves 4 Method 1 Put oil in wide, rather than d—ep, pan that can go in oven - oblong casserole dish, or suchlike - —nd put on hob over a medium-to low heap Add beginning to soften While it is cooking, slice chorizo into fat coins. 2 Add gaplic to pan and cook, stirring, for another 2 minutes. Add chorixo, b—x leaf and shepry. Stir. 9/23 Main index C4 Tob—x Tomorrow Ppav—ews
P355 4-Tel 355 Fri 23 Oct C4 21:00:00   20.00-20.30  Thurs——x 22  October  ———————  Saqsages  Chorixo with Potatoes Sepv—s 4 Method (continued) 3 Slice potatoes in half and add to xot Stir, pour in enough boiling water, to just cover. Simmer for 10 mins. Season to taste. 4 Put dish, sncovered, in pre-heated oven (200C/Gas 6). Cook fop 30-40 nins. Remove, ladle into bowls and sprinkle over some fresh coriander as you s—rve. Serve with unbuttered bread p—rhaps followed by an astringent salad. 10/23 Main index C4 Today Tomorrow Previews
P355 4-Tel 315 Fri 23 Oct C4 21:00:20   20.00-20.30  Thursday 20  October  6£46£47£4 ———————  Sausages  Blacc Pudding and Lancashhre Cheese Hash Browns Serves 4 Ingredients 500g Maris Piper potatoes 1 tsp chopped chives 1 tsp roughly chopped parsley 1 free range egg white 3 slices of good black ppdding 125g Lancashire cheese, cut into 4 slices Oil for deep- or shallow-fryhng Method follows... ent salad. 11 03 Main index C4 Today Tomorrow Previews
P355 4-Tel 355 Fri 23 Oct C4 21:07:51   20.00-20.30  Thursj—| 22  Owtober  ———————  Sausages  Black Pudding and Lancashire Cheese Hash Browns Serves 4 Method 1 Boil potatoes in skins, 'til oly just soft, then drain and peel. Grate them into bowl and mix in chopped hexb{ Add a pinch of salt to egg white, beat lightly with whisk or fork to loosen0tt Mix with grated potato. Season with salt and pepper. Method continues... ing 4-Tel main index on 300 12/03 Main index C4 Today Tomorrow Previews
P355 4-Tel 355 Fri 23 Oct C4 21:08:00   20.00-20.30  Thursday 22  October  ———————  r5 0 Sausages  Salsicce E Peperoni Servds 4 Ingredients 2 mediqm red & 2 medium yallow peppers 400g spicy Italian sausages, eg luganega 2 medium onions, peeled and cut into rings 4 tbsp extra virgin olivd oil 6 basil leaves Method follows... 14/23 Main index C4 To——x Tomoppow Prav—aws
P355 4-Tel 355 Fri 23 Oct C4 21:10:00   20.   Thursday 22  October  ———————  05 0 Sausage{  Salsicce E Peperoni Serves 4 Method 1 Remove skins from peppers, b| putting them on griddle, over highest posshble h—at. Turn occasionally, until skins are black and blistered. P—move from griddle. Put into colander in sink. Under cold runnhng water p—el off skins, and let colander catch a÷l bfask skins, rather than blocking shnk. Try to avoid iml—rsing peppers, or you'll lose grilled fla6our Method continues... 10/23 Main index C4 To——x Tomorrow Previews
P355 4-Tel 355 Fri 23 Oct C4 21:10:20   20 00-00.30   Thursd—x 22 7ij£!6£45 j£!6£46£47£4 ——————— G  Sausages  Salsicce E Peperoni Sepves 4 Method (continued) 2 Dry peppers and place on chopping board. Cut each pepper in half, and remove/discard stems, seeds and pith& Cut peppers into strips. 3 Put sausages into ovenproof dish or pan, and moisten with a liptle water Put into oven pre-heated to 180C/Gas 4 for 2u!ljns, checking and turning phem as they cook. Method continues... 16/03 Main index C4 Tof—| Tomorrow Ppeviews
P355 4-Tel 355 Fri 23 Oct C4 21:10:40   20.00-20.30  Thurs—ay 22  Octob—x  ———————  Sausages  Salsicce E Peperoni Sarves 4 Method (continued) 4 In frying pan, heap olive oil over a medium heat. Add onion rings, and cook until they have startad to crisp and blackan. Add pepper strips and lt| together. 5 Tip vegetables onto sausages, toss together, and season with bashl leav—s Return to oven for 10 liutes, before serving. White bean sausag—s follow .. 17/23 Main index C4 Toj—| Tomorrow Previews
P355 4-Tel 355 Fri 23 Oct C4 21:00:11   20.00-20.30  Thursday 22  Octob—r  ———————  Saus—ges  White Bean Saus—ges with Anchovx Mayonnaise Serves 4 Ingredients 250g cannellini beans 1 large shallot or small onion, p—eled and finely chopped 2 small red chillies, sdeded & chopped 1 small free range egg 70g mature cheese eg gpated L—nwashipe A little flour Beaten egg and fine, dry breadcrumbs for coating Groundnut oil for frying Lemon wedges, to serve 18/03 Lain index C4 Tob—| Tomorrow Previaws
P355 4-Tel 355 Fri 23 Oct C4 21:00:30   20.00-20.30  Thursday 22  October  ———————  Sausages  White Bean Sausages with Anchovy Mayonnaise Serves 4 Ingredients for Mayonnaise 4 large salted anchovy fillets, or 8 smaller ones, rinsed A large cupful/200ml l—|onnaise (lomeo made or from a bottle) 2 cloves of sweet, juicy, young garlic, peeled and chopped Juice of half a lemon \ tsp cayenne pepper 1y/13 Main index C8 Tof—| Tomorrow Preiqws
P355 4-Tel 355 Fri 23 Oct C4 21:02:00   20.00-20.30  Thursday 22  October  ——————— G  Sausages  White Bean Sausages with Anchovy Mayonnaise Serves 4 Method 1 Soak cannellini beans overnight in deep, cold water, to swell to twice size. Pour off an| remaining water, cover with fresh water and put on heat to cook at a livel} simmer fox acout 45 mins - they'll be soft, but not squashy They're done when xou can crush them between your fingers. Drain thoroughl}. Method continues... 80/23 Main index C4 Today Tomorrow Previews
P355 4-Tel 355 Fri 23 Oct C4 20:00:20   20 00-20.30  Thurs——| 22 G  October  ——————— G  Sausages  White Bean Sausages with Anchovy Mayonnaise Servds 4 Method (continued) 2 For l—yonnaise, mash anchovy fillets to paste and stir into l—xonnaise with other ingredients. It will k—ep i a screw pop jar for a few daxs, and 3 Mash beans with potato masher, or whizz them, for a faw seconds only, in a food processor. Method continues... 00/23 Main index C4 Tod—x Tomorrow Prav—ews
P355 4-Tel 355 Fri 23 Oct C4 21:03:45   20.00-20.30   Thursday 22  October  ———————  Sausages  White Bean Sausages with Anchovy Mayonnaise Serves 4 Method (continued) 4 Stir in shallot/onion, garlic, chillies, egg and grated chrese, then season generously with salt, black pepper and, if you wish, chilli pepper. Leave to cool. Mixture should be a stiffish paste. 5 Roll mixture into thick, short sausages. Put some flour onPxour hanf{ as you roll them, or it will be very messy. 22/23 Main index C4 Tof—x Tomorrow Previews
P355 4-Tel 355 Fri 23 Oct C4 21:02:10   20.00-20.30  Thursday 22  October  q—————— G  Sausages  White Bean Sausages with Anchovy Mayonnaise Serves 4 Method (continued) 6 You s—ould end up with about 12 sausages. Drop them into the beaten egg, then the crumbs, and fr} in lot, deep oil until crisp, for arout six minutes. Eat hot with huge dollops ow the anchovy and garlic l—yonnaise, and a wedge of lemon. A book, "Nigel Slater's Real Food", is available now, priced £18.9 23/23 Main index C4 Today Tomorrow Previews
P355 4-Tel 355 Fri 23 Oct C4 21:02:35   20.00-20.30  Thursday 22  October G ———————  Sausages  Toad Serves 4 Ingredients 2 free range eggs 125g plain flour 150ml ljlk mjxed with 150ml cold water 1 level tbsp grainy mustard 6 fat, herby pork sausages, with skins removed 100g thinly sliced prosciutto, pancetta, or serrano ham, or even streaky bacon 3 tbsp dripping or lard P8/23 Main index C4 Toj—| Tomorrow Previews
P355 4-Tel 355 Fri 23 Oct C4 20:04:20   20.00 00.30  October  ——————— G  Sausages  Pasta with Spicy Sausage, Basil and Mustard Serves 2 Method 1 Boil large pan of water, fop p—sta Split sausages open, and take out filling Warm a little olive oil in frying pan - just enough to lubricate the bottom. Discard sausage skin, crumble meat into hot pan, and fry 'til sizzling and cooked through for about 5 mins. Salt water generously, and add pasta. Method continues... 6/23 Main index C4 Toj—| Tomorros @revhews
P355 4-Tel 355 Fri 23 Oct C4 21:09:10   20.00-20.30  Thursday 22  Octobex  ———————  Sausages  Black Pudding and Lancashire Cheese Hash Browns Serves 4 Method (continued) 2 Divide mixture into four. Pat out each quarter of mixture into a circ÷e slightly larger than black pudding. Place a slice of pudding in middle, and a slice of cheese on top. Fold and shape potatoes over stuffing neatly, so that it is thoroughly enclosed. 3 Deep-fry at 160C until golden bxown, or shallow-fry for 2-4 |inutes on each side. 93/23 Main index C4 Today Tomorrow Previqws