P327 4-Tel 327 Fri 30 Oct C4 21:01:57    Recipes 1/11    HERE'S ONE I MADE EARLIER   Frif—| 30 October .30 sa Watercress roulade with prawn{ Starter - serves 4 Ingredients 60g butter 50g plain flour 2u0ml milk 60g parmesan cheese (grated) 500g watercress 4 eggs (separated) Soall punoft of raspberries Igredieots: filling 250g cream cheese 90ml sour cream 250g prawns (chopped) Main index C4 Toj—| Tomorrow Previews
P327 4-Tel 327 Fri 30 Oct C4 21:00:00    Recipes 1/11    HERE'S ONE I MADE EAR DR   Friday 30 October .30 sa Watercress roulade with prawns Starter - serves 4 Method 1 Heat butter in pan. Add flour and cook for 1 minute. 2 Gradually add milk, stirring constantly over heat until lhxture boils and thickens. 3 Remove from heat and add cheese, egg yolks and chopped watercress Method continues in a moment... Main index C4 Toj—x Tomorrow Previews
P327 4-Tel 327 Fri 30 Oct C4 21:05:11    Recipes :/11    HERE'S ONE I MADE EARLIER   Frif—| 30 October .30 sa Watercress roulade with prawns Starter - serves 4 Method 6 Whilst roulade is cooking, mix together cream cheese and sour cream. Stir in chopped prawns. 7 When roulade is cooked, quick÷y tur÷ it out onto wire rack covered with tea towel. Carefully remove lining paper and spread with cream cheese mixture. Method continues in a mome÷t... # Mai÷ index C4 Today Tomorrow Previews
P327 4-Tel 327 Fri 30 Oct C4 21:00:00    Recipes 1/11    HERE'S ONE I MADE EARLIER   Friday 30 October .30 sa Watercress roulade with prawns Starter - serves 4 Method 8 Roll up roulade and spread with cream cheese mhxture. Roll up roulade, using a towel to help roll from short side. 9 Serve with home-made l—yonnaise made with raspberry vinegar, and some crushed (and sieved) raspberries lightly folded ioto sauce, leaving swirls of colour. ——————————————————————————————————————— Main index C4 Tof—x Tomorrow Prevhews
P327 4-Tel 327 Fri 30 Oct C4 21:02:00    Recipes 6/11    HERE'S ONE I MADE EAR DR   Frif—| 30 October .30 sa Roast rack of lamb on parsnip puree with devilled kidneys Main course - serves 4 Ingredients 2 racks of best end spring lamb 2 cloves of garlic, cut into fine slivers 1 lemon 1 stem fresh rosemary Salt and freshly ground black pepper Swirl of olive oil More ingredients in a moment... Nigel Slater is on page 355 ——————— Main index C4 Tod—x Tomorrow Previews
P327 4-Tel 327 Fri 30 Oct C4 21:06:10    Recipes 7/18    HERE'S ONE I MADE EARLIER   Frif—x 30 October .{0 sa Roast rack of lamb on parsnip puree with devilled kidneys Main course - serves 4 Ingredients: devilled kidneys 8 lamb's kidneys 30g butter 2tsp tomato puree 3 tsp grain mtstard 1 tsp soy sarce 2 tsp worcester sauce 2 tbsp red wine 1 tbsp red winj vinfgar 1 tsp freshly chopped parsley or chives to garnish Salt and freshly ground pepper Main index C4 Tof—| Tomorrow Previews
P327 4-Tel 327 Fri 30 Oct C4 21:02:35    Recipes    HERE'S ONE I MADE EARLIER   Fri——x 30 October .30 sa Roast rack of lamb on parsnip puree with devilled kidneys Main course - serves 4 Ingredients: parsnip puree 250g potatoes (peeled and cut ito pieces) 700g parsnips (peeled and cut into pieces) 55g unsalted butter 3 tbsp double cream Grated fresh nutmeg Salt to taste Method follows in a moment... Late Lunch is on 330 und pepper Main index C4 Tod—x Tomorrow Previews
P327 4-Tel 327 Fri 30 Oct C4 21:00:10    Recipes 9/11    HERE'S ONE I MADE EARLIER   Friday 30 October # .30 sa Roast rack of lamb on parsnip puree with devilled kidneys Main course - serves 4 Method 1 Ask your butcher to remove chine cone and trim cutlet bones to the same length. 2 Trim off dry ssin ad some of watty outer layers. Scrape boojs as far a{ eye of meat, leaving bones quite clean. Use trimmings to make sauce for stock. ——————————————————————————————————————— Main index C4 Today Tomorrow Previews
P327 4-Tel 327 Fri 30 Oct C4 21:00:21    Recipes 10/11    HERE'S ONE I MADE EARL$FR   Frif—| 30 October .30 sa Roast rack of lamb on parsnip puree with devilled kidneys Main course - serves 4 Method 3 With tip of a knife,0lbke incisions along fat side of lamb and insert slivers of garlic aod sprigs of rosemary. Cut lemon in half aod rub over all sides of racks, squeeziog juice into flesh. Season well. 4 Heat cast pan or skillet with olive oil until very hot, and then sear lamb (fat side down first) on all sides, to colour it and seal meat. ——————————————————————————————————————— Main iodex C4 Tof—| Tomorrow Previews
P327 4-Tel 327 Fri 30 Oct C4 21:01:01    Recipes 11/11    HERE'S ONE I MADE EARLIER   Frib—| 30 October .30 sa Roast rack of lamb on parsnip puree with devilled kidneys Main course - serves 4 Method 5 Roast in hot oven, fat-side uppermost for 12-14 mins, until lamb is browned well but pink in the lhddle. Rest in warming oven for 10 lhnutes to settle meat and m—ke it tender for capving. Meanwhile, l—ke devilled kidneys. 6 Skin kidneys. Slice in half and cut away cantral core. 7 Heat butter in large frying pan, and saute kidneys for 1 mhntte on each Main index C4 Tod—x Tomorrow Previews
P327 4-Tel 327 Fri 30 Oct C4 21:00:02    Recipes 3/11    HERE'S ONE I MADE EARLIER   Frif—| 30 October .30 sa Watercress roulade with prawns Starter - serves 4 Method 4 Transfer mixture to large bowl. Beat egg whites until they form soft peaks and fold them lightly into watercress mixture. 5 Pour ljxture into greased, lined swiss roll tin, measuring 25cm X 30cm and bake at 375C/190F for 20 mins, op until roulade is golden. Method continues in a moment... Main index C4 To——x Tomorrow Previews