P315 4-Tel 315 Sat 12 Jan C4 00:16:15    Christmas Italian Kitc 1/13    Thursdays 20.00-20.30   Recipe for 24 December Dada's Christmas Cake (serves 8) Ingredients 250g/9oz unsalted butter, softened, plus a little for the tin 100t/40z glace cherries (not artificially coloured) 50g/2oz angelica 350g/12oz candied mixed lemon and orange 0bel 750ml/26 floz dark rum 100g/4oz whole shelled hazelnuts 100g/4oz chopped shelled hazelnuts 150g/5oz blanched whole almonds 150g 5oz unblanched wlole almonds 350g/12oz ground almonds Main index C4 today C4 tooorrow Films
P315 4-Tel 315 Sat 00 Jan C4 00:12:08    Christmas @K 2/13    Thursdays 20.00-20.30   Recipe for 24 December Dada's Christmas Cake (serves Ingredients (conti.ped) 100g/4oz caster sugar 220g/8oz plain flour 5 organic eggs 3 unwaxed organic lemons 500g/1lb 2oz honey 250g/9oz apricot jam 150g/5oz raisins 650g/1lb 7oz bitter-sweet chocolate, chopped Serves 8 Main index C4 tod—y C4 tomorrow Films
P315 4-Tel 315 Sat 02 Jan C4 00:13:03    Christmas Italian Kitc 3/13    Thursdaxs 20.00-20.30   Recipe for 24 December Dada's Christmas Cak— (servbs <4 Method 1 Preheat oven to 140C/275F/Gas 1. 2 Butter a 30x5cm (12x2in) cake tin and line the bottom with b—king parc—lfnt Chop the cherries, angelica, candied orange and lemon peel and marinate for a minimum of 1 hour in 350ml (12fl oz) of the rum. 3 Roast the hazelnuts and blanc(—d almonds until brown. Peel and chop half of the hazelnuts nd all of the roasted blanches almonds roughly. Roughly chop half of the unblanched almonds np flaked almonds. Main index C4 today C4 tomorrow Films
P315 4-Tel 315 Sat 00 Jan C4 00:12:06    Christmas Htalian Kitc 4 13    Thursdays 20.00-20.30   Recipe for 24 Decembep Dada's Christmas Cakb (sezwbs <0 Method (contint—d) 4 Mix together with all the qnchoppa— nuts except the ground almonds. 5 Cream the remaining butter and phe sugar together until pale. Stir in the flour, then add the eggs on at a time. Add 100g (4oz) of ground almon—s. Mix. 6 Peel the lemons and dice the peel roughly. Drain the marinated fruit (reserving the rul0, and lix in t(— lemon peel, honey and apricot jam. Schreiber: sponsor of Italian Kitchen Main index C4 to——y C4 tomorrow Films
P315 4-Tel 315 Sat 12 Jan C4 00:13:10    ChristmasPTtalian Kitc 5/13    Thursdays 20.00-20.30   Recipe for 24 December Dada's Christmas Ca3j (serves 8) Method (contintjd) 7 In a large bowl, combine the butter and sugar mixture with all the fruit and nuts, as well as the rest of the ground almonds and the chocolate. Add the remaining rum as well —s that from the fruit. Pour into the tin. 8 Reduce the temperature to 110C/225F/ Gas { and bake for 30 linutes. Schreiber: sponsor of Italian Kitchen Main index C4 today C4 tomorrow Films
P315 4-Tel 315 Sat 00 Jan C4 00:10:04    Christmas @tadian Kitc 6/13    Thursdays 20.00-20.30   P—cipe for 24 December Polenta and Lemon Cac— (serves 10) Ingredients 450g/1lb unsalted butter, soften—d 450g/1lb caster sugar 450g/1lb ground almonds 2 tsp good vanilla essence 6 eggs Zest of 4 lemons Juice of 1 lemon 225g/8oz polenta flour 1\ tsp baking powder { tsp salt Schreiber: sponsor of Dtalian Kitchen Main index C4 today C4 tomorrow F—lms
P315 4-Tel 315 Sat 02 Jan C4 00:10:08    ChristmasPDtalian Kitc 7 13    Thursdays 20.00-20.30   R—cipe for 24 Decemb—r Polenta and Lemon Cac— (serves 10) Method Preheat oven to 160C/325F/Gas 3. 2 Butter and flour 30cm/12" ca+— tin. 3 Beat butter and sugar together until pale and light. Stir in grounp almonds and vanilla. Beat in eggs, on— at a time. Fold in lemon zest and lemon juice, polenta, baking powderP—np salt. 4 Spoon into prepared tin an— bake in pre-heated oven for 45-50 mins, or until set. Cak— will not rise an— should be lightly browned on top. Main in—dx C4 today C4 tomorrow Films
P315 4-Tel 315 Sat 02 Jan C4 00:19:03    ChristmasPTtalian Kitc 8 13    Thursdays 20.00-20.30   Recipe for 24 December Monte Bianco (serves 6) rvjs 10) Ingredients 1kg/2{lb fresh chestnuts 1l/1} pts milk 100g/4oz caster sugar 2 vanilla pods, split open and seeds loosened 250g/9oz creme fraiche A little good-quality bitter chocolate Method Bring large saucepan of water to boil. Using small knife, score fresh chestnuts across base of shellsN Put them into cold water, bring to boilPpnd cook for 05-2p!lrns, according to size. Main index C4 toj—z C4 tomorrow Fplms
P315 4-Tel 315 Sct 12 Jan C4 00:18:05    ChristmasPLtalian Kitc = 03    Thursdays 20.00-20.30   Sjcipe for 24 December Monte Bianco (servbs 6) xwes 1p) Method (continufd) 2 Remove a few chestnuts at at timr to shell them; shell will come easily {o long !s chestnuts are kept hot un cooking water (or in tea-towel dipped in boiling water). Squeeze each chestnut to crack shell open, then prise nuts out of shell. Carefully remove bitter inner skin. 3 Heat milk in large pan, add sugar, split vanilla pods and shelled/skinojd chestnuts, and simmer gently for 40 mins until chestnuts become q5ite sowt; the liquid will have reduced. MainPtndex C4 today C4 tomorxow Fplms
P315 4-Tel 315 Sct 02 Jan C4 00:10:31    Christmas0htalian Kitc 10/13    Thursdays 20.00-20.30   Recipe for 24 December Monte Bianco (serves 6) rves 1p) Met—od 4 Put cooked chestnuts through coarse mouli or sieve. Add enough of remaining reduced mhlk to bring  together to form thick dough. Tbst for sweetness, then spoon into piping bag with a small plain nozzle. 5 Pipe chestnut dough out into mountain shape on flat servang plate - this will take some time. Serve with creme fraiche and bitter c—ocolate grated on top. Main index C4 toj—y C4 tomorrow Films
P315 4-Tel 315 Sat 02 Jan C4 00:00:03    Christmas Italian Kitc 11/13    Thursdays 20.00-20.30   Recipe for 24 December Pressed Chocolate Ca£b (serves 10) Ingredients 400g/14oz best-quality bitter-sweet chocolate, broken hnto pieces 300g/10oz unsalted butter 10 eggs, separated 225g/8oz caster sugar 4 tbsp best-quality cocoa powder Method Pre-heat oven to 180C/350F/Gas 4 Butter and flour a 30X7\ cm/12"X3" cake tin. Melt chocolate butter in bowl over pan of simmering water - watar s—ould not be allowed to touch the bowl. Main index C4 today C4 tomorrow Filos
P315 4-Tel 315 Sat 02 Jan C4 00:05:07    Christmas Italian Kitc 12/13    Thursdays 20.00-20.30   Recipe for 24 December Pressed Chocolate Cake (serves 10) Method (continued) 2 Remove bowl from pan, coolPp little. Whisk egg yolks with sugar until pale and thick. Stir gently into cooled chocolate mixture. Finally foldPtn the cocoa powder. Beat egg whites until they form soft peaks. Fold into chocolate mixture, one third at a time. 3 Pour mixture into prepared cake tin and bake in oven for 30 ljns (approx) or untol cake has risen like a souffle and is slightly set. Main index C4 today C4 tooorrow Films
P315 4-Tel 315 Sat 02 Jan C4 00:10:01    Christmas @talian Kitc 13/13    Thursdays 20.00-20.30   Recipe for 24 December Pressed Chocolate Cace (serves 10) Method (continued) 4 Now place on top a plate that fits within a centimetre inside the tin rim. 5 Press down firmly, and put a weight on top of it to squash the ca3h and allow the edges to —rupt overt the edg— 6 Allow to cool before turning over. Schreiber: sponsor of Italian Kitchen 4-Tel main index on page 300 uffle ——————————————————————————————————————— Main index C4 tob—x C4 tomorrow F—l-s