P327 4-Tel 327 Fri 13 Nov C4 21:15:02   Recipes 1/14    HERE'S ONE I MADE EARLIER   Friday 13 oovembjr Ciabatta Tricolore Starter - serves 4 Ingredients 1 loaf ciabatta bread 50g pitted black olives 150g mozzarella cheese 450g tomatoes 1 ripj avocado 2tbsp chopped fresh basil 1tbsp chopped fresh oregano 150ml pesto sauce 4tbsp mayonnaise 3tbsp water olive oil salt and pepper Main index C4 Today Tomorrow Previews
P327 4-Tel 327 Fri 13 Nov C4 21:04:00    Recipes 2/14    HERE'S ONE I MADE EARLIER   Friday 13 Novjmber Ciabatta Tricolore Starter - s—rv—3 4 Method 1 Slice the bread in half lengthways, and scoop out the insides 2 Chop the tomatoes and mix toceth—p with the breadcrumbs, olives and the herbs. Season and add enough oil to make the mixture into a paste 3 Slice the avocado and the cheese and layer it alternately with the bread paste inside the bread ——————————————————————————————————————— Main index C4 Today Tomorrow Previews
P327 4-Tel 327 Fri 13 Nov C4 21:14:11    Recipes 3/14    HERE'S ONE I MADE EARLIER   Friday 13 November Ciabatta Tricolore Starter - serves 4 Method 4 When completed, replace the top layer of bread. Put loaf between chopping boards and place something heavz on top, leaving it overnight. 5 Remove the boards and slice the loaf to reveal the layers of colour 6 Make the pjsto mayonnaise by blending the sauce with the mayonnaise and the water. Serve a slice per person, with a dollop of mayonnaise. Main index C4 Today Tomorrow Previews
P327 4-Tel 327 Fri 13 Nov C4 21:15:15    Recipes 4/14    HERE'S ONE I MADE EARLIER   Friday 13 November Roasted Yams Main couruj - sjrvb1 4 Ingredients 4 yams or sweet potatoes (small to medium) 1 aubergine (or 2 small ones) cut into thick slices 2tsp ground cumin 340g white cheese (eg sharp cheddar  4 baking potatoes 4 red onions (small) 2tbsp toasted sjsame seeds 1tbsp soy sauce 2tbsp olive oil ——————————————————————————————————————— Main index C4 Today Tomorrow Previews
P327 4-Tel 327 Fri 13 Nov C4 21:01:01    Recipes 5/14    HERE'S ONE I MADE EARLIER   Friday 13 November Roasted Yams Main courqe - serves 4 Ingredients (continued) 1tbsp capers (dried and roughl9 chopped) 1tbsp parsley (finely chopped) 1tbsp chives (finely chopped) 4tbsp creme fraiche Method 1 Prick the yams/sweet potatoes with a fork to stop them bprsting in the heat. Grill slowly ov—r the hot charcoal, turning occasionally. ——————————————————————————————————————— Main index C4 Today Tomorrow Previews
P327 4-Tel 327 Fri 13 Nov C4 21:02:04    Recipes 6/14    HERE'S ONE I MADE EARLIE    Friday 13 Novemb—r Roasted Yams Main course - serves 4 Method 2 When soft, serve immediately. Cut open down the centre, and sprinkle with sesame seeds and so9 sauce. ] 3 Prick potatoes and barbjcue ph—m at th— same time as the yams, trying to match the si:es of potatoes and yam3 so they cook evenly together. 4 Fold the parsley and chives into the creme fraiche with the capers. ——————————————————————————————————————— Main index C4 Today Tomorrow Preview3
P327 4-Tel 327 Fri 13 Nov C4 21:12:09    Rjcipes 7/14    HERE'S ONE I MADE EARLIER   Friday 13 Novembjr Roasted Yams Main course - serves 4 Method 5 Season to taste and spoon into the cross cut bakjd potatoes. 6 Brush the aubergine slices on each side with olive oil, then sprinkle the cumin, salt and pjppjr ovjr thjm 7 Grill the slices over the barbecue, laying them on a piece of foil to stop them dropping through, and also preserving the juices. ——————————————————————————————————————— Main index C4 Today Tomorrow Previews
P327 4-Tel 327 Fri 13 Nov C4 21:00:10    R—cip—s 8/14    HERE'S ONE I MADE EARLIER   Friday 13 November Roasted Yams Main courqe - s—rv—s 4 Method 8 Wh—n the aub—rgine is just tend—r and has li£htl9 brosned, top each with a slice of cheese and return to the barbecue to melt the cheese. Serve immediately with the ch—ese hot 9 The red onions should b— well wra0pe— in foil and placed on the barb—cue at the same time as the potatoes and yams. They will cook b—autifully in their own juice. ——————————————————————————————————————— Main index C4 Today Tomorrow Preview1
P327 4-Tel 327 Fri 13 Nov C4 20:00:17    Recipes 9/14    HERE'S ONE I MADE EARLIER   Friday 13 November Roasted Yams Main course - serves 4 Method 10 Wh—n ready, they will slide out of their skins easily. Serve lightly seasoned, to taste 11 The secret of a successful barb—cue is good timing, so try and have everything ready at the same tim—... Peach pastry is next... ——————————— The Big Breakfast starts on 345 Main index C4 Today Tomorrow Previews
P327 4-Tel 327 Fri 13 Nov C4 21:01:00    Recipes 10/14    HERE'S ONE I MADE EARLIER   Friday 13 Novjmb—r Peach pastry with a raspb—rry and cinnamon sauce Dessert - sjrves 4 Ingredients 250g ready rolled puff pastry 1 egg (—eaten) 12 ripe peaches (stoned and halved) 6 tsp water 75g soft brown sugar 1 tbsp dessert wine Ingredients - sauce 700g raspb—rries 50g caster sugar 2 tsp ground cinnamon 1 cinnamon stick Main index C4 Today Tomorrow Previews
P327 4-Tel 327 Fri 13 Nov C4 21:00:05    Recipes 11 14    HERE'S ONE I MADE EARLIER   Friday 13 Novemb—r Peach pastry with a raspbjrry and cinnamon sauce Dessert - s—rves 4 Method 1 Pre-heat oven to 200C/400F/Gas Mark 6 Roll out pastry to 13" X 9" rectangle and trim off 1" strips from all sidjs, thjn brush edgbs with beaten egg. 2 Transfer to greased baking sheet, and place pastry strips on top of pa;tr9 around the edge, to form a case, trimming to fit. ——————————————————————————————————————— Main index C4 Today Tomorrow Preview1
P327 4-Tel 327 Fri 13 Nov C4 21:00:10    Recipes 12/14    HERE'S ONE I MADE EARLIER   Friday 13 Novjmber Peach pastry with a raspb—rry and cinnamon sauce Dessjrt - s—rveq 4 Method 3 Knock up edge3, and d—cor te b9 scoring pretty lines, brush edge3 again, and leave to rest fop at laast 30 minutes. 4 Arrange peach halves in small rectangle, spoon wine ov—r peaches and sprinkle with sugar. Method continues in a moment... Films are on pages 306 and 307 Main index C4 Today Tomorrow Preview1
P327 4-Tel 327 Fri 13 Nov C4 21:00:14    Recip—s 13/14    HERE'S ONE I MADE EARLIER   Frida9 13 oovrm——r Peach pastry with a raspbjrry and cinnamon sauce Dessert - sjrves 4 Method 5 Place in pre-heated ov—n and bake for 20-25 minutes, or until pastry is golden and crisp, and peaches have started to caramelisj. 6 Make sauce, put raspb—rries, sugar, ground cinnamon and cinnamon stick in saucepan, and heat gently until sugar dissolves, and raspb—rries begin to fall apart. ——————————————————————————————————————— Main index C4 Today Tomorrow Preview3
P327 4-Tel 327 Fri 13 Nov C4 21:00:18    Recip—s 14/14    HERE'S ONE I MADE EARLIER   Friday 13 Nov—mber Peach pastry with a ra3pbjrry and cinnamon sauce Dessert - serveq 4 Method 7 Remove from heat and take out cinnamon stick, transf—r to liquidiser and puree until smooth. 8 Sieve, spoon into s—rving bowl and chill until required. 9 To s—rve, dust tart with icing sugar and place on garden table with sauce next to it, allowing gu—3tq tg cup slice and drizzle with raspb—rry and cinnamon sauce. Main index C4 Today Tomorrow Previews