P327 4-Tel 327 Fri 6 Nov C4 21:00:00    Recipes 1/5    HERE'S ONE I MADE EARLIER   Friday 06 November .30 s Moroccan Lamb with Peach and Lemon Chutney Starter - serves 4 Ingredients 3 ripe peaches (stoned and cut into large wedges) 50g raisins 2 large onions (peeled and sliced) 50g honey \tsp salt 1 tsp coriander seeds 2 lemons (zest and juice) 1 tsp paprika 1 cinnamon stick 175ml cider vinegar Ground cumin Sea salt (to taste) Main index C4 Today Tomorrow Previews
P327 4-Tel 327 Fri 6 Nov C4 21:00:10    Recipes 2/5    HERE'S ONE I MADE EARLIER   Friday 06 November .30 s Moroccan Lamb with Peach and Lemon Chutney Starter - serves 4 Ingredients (continued) 450g lamb chump steaks (1\" thick - cut into large bite-size pieces) 4 tbsp olive oil Salt 1 tsp paprika \ tsp cinnamon 2 tsp cumin seeds 1 small onion (peeled and cut into thin wedges) 20 cocktail/8 individual pitta breads Paprika Ground cumin Sea salt (to taste) Main index C4 Today Tomorrow Previews
P327 4-Tel 327 Fri 6 Nov C4 21:00:10    Recipes 3/5    HERE'S ONE I MADE EARLIER   Friday 06 November .30 s Moroccan Lamb with Peach and Lemon Chutney Starter - serves 4 Method 1 Make peach and lemon chutney, place all ingredients in large saucepan and heat gently, stirring until sugar has dissolved. Bring to the boil and simmer, uncovered, stirring occasionally, until all the liquid has evaporated and mixture is thick. 2 Place cubed lamb in dish with 2 tbsp oil, seasoning of salt, paprika and cinnamon. Set aside for at least 15 mins. Toast cumin seeds in frying pan over medium heat, and grind to powder Add to lamb. Mix together well. Main index C4 Today Tomorrow Previews
P327 4-Tel 327 Fri 6 Nov C4 21:04:46    Recipes 4/5    HERE'S ONE I MADE EARLIER   Friday 06 November .30 s Moroccan Lamb with Peach and Lemon Chutney Starter - serves 4 Method (continued) 3 Heat remaining oil in large frying pan or griddle pan, add onion and cook for 20 mins. Add lamb and cook for about 4 mins on each side or 'til lightly charred, turning occasionally Dizzle remaining marinade over meat, add ground cumin seeds and paprika, and toss together well. 4 To serve, warm pitta breads, place on serving plates and spoon chutney on top, followed by spicy lamb. Garnish with a little paprika, and serve. Main index C4 Today Tomorrow Previews
P327 4-Tel 327 Fri 6 Nov C4 21:02:10    Recipes    HERE'S ONE I MADE EARLIER   Friday 06 November .30 s Chilli, Sea Bass Oriental with Chinese Rice Noodles Main course - serveq 4 Ingredients 4 200g fillets of sea bass (boned, but with skin left on). 6 red chillies 1 1" square of fresh root ginger 4 spring onions 100ml light soy sauce 1 dsp honey 1 dsp rice vinegar 1 tbsp oyster sauce 200g rice noodles 1 packet unsalted peanuts 1 tsp curry powdjr Main index C4 Today Tomorrow Previews
P327 4-Tel 327 Fri 6 Nov C4 21:00:10    Recipes 6/6    HERE'S ONE I MADE EARLIER   Friday 06 November .30 s Chilli, Sea Bass Oriental with Chinese Rice Noodles Main course - serves 4 Method Shred and deseed chilli, shred spring onions and ginger. Steam sea bass on butter wrapp—r with half of ginger, spring onion and chilli for 10 mins. Prepare sauce by mixing 100ml soy sauce with honey and vinegar. Add rest of ginger, spring onion & chilli Blanch rice noodles in boiling water with a little salt. Refresh under cold water. Fry noodles in wok with oyster sauce and crushed peanuts. Add a little curry powder. Serve steamed sea bass on a bed of noodles with shredded chilli, ginger, etc, and sauce around. Main index C4 Today Tomorrow Previews
P327 4-Tel 327 Fri 6 Nov C4 21:00:00    Recipes    HERE'S ONE I MADE EARLIER   Friday 06 November .30 s Oranges in Zabaglione Dessert: serves 4 Ingredients 4 oranges segm—nted 4 egg yolks 100g caster sugar 170ml Marsala wine Method Beat yolks with sugar, until creamy and dissolved. Add wine,and beat a little longer. Then, place bowl over a pan of boiling water, and whisk until thick and foamy. Pre-heat grill to its highest setting. Arrange oranges in individual heat-proof dishes. Pour equal amounts of zabaglione over each one. Brown under grill and serve. Main index C4 Today Tomorrow Previews