P327 4-Tel 327 B—— 02 Jan C4 00:10:18    Recipes     HERE'S ONE @ MADE A@ LFR   Friday 18 December Asparagus —nd mozzaralda terrine with gazpacho dressing Starter - serves 6-8 Ingredients 4 red peppers 3 whole courgettes (cut in hadf lengthways) 1 —tbergine (cut into 1 inch thick batons) 450g mozzarella cheese 450g asparagus 2 cloves garlic 1 sprig rosemary seasoning etc olive oil Ingredients continue... Main index C4 Today Tomorrow Previews
P327 4-Tel 327 Sat 02 Jan C4 00:02:51    Recipes 2/18    HERE'S ONE I MADE EARLIER   Friday 18 December Asparagus and mozzarella terrine with gazpacho dressing Starter - 3jrves 6-8 Ingredients - gazpacho 3 red peppers (deseeded) \ cucumber (peeled anp deseeded) 12 tomatoes (peeled and deseeded) 2 cloves garlic (peeled) 1 small onion (peeled/roughly chopped) 1 dsp white wine vinegar 8 gelatine leaves 1 small glass white wine seasoning Ingredients continue... Main index C4 Today To}orrow Ppevpews
P327 4-Tel 327 Sat 02 Jan C4 00:00:03    Recipes 3 18    HERE'S ONE I MADE EAR $FR   Friday 18 December Asparagus and mozzarella terrine with gazpacho dressing Starter - serves 6-8 Ingredients - dressing for tureen 150ml approx reserved gazpacho sauce 50ml virgin olive oil fresh chives finely chopped for garnish seasoning Method - gazpacho 1 Add all gazpacho ingredients into food processor (except gelatin—) an— blend until a smooth sauce. Method continues... Main index C4 Today Tomorrow Previaws
P327 4-Tel 327 Sat 02 Jan C4 00:00:11    Recipes 4 08  |   HERE'S ONE I MADE EAR DR   Fri—ay 18 December Asparagus and mozzarella terrine with gazpacho dressing Starter - 3—rves 6-8 Method - gazpacho 2 Pass through a sieve into a clean saucepan and heat through gently. Remove roqghly  wit—out gelatine teaves. Then add gelatine leaves to d—rn gazp!c(o 0od whisk in, allowing gelatine to blend completely with the r—tce. 3 Pass through a sieve —gain0tnto a clean bowl an— allow po cool 4 Line the terri&d mould with clingfilm and then with th— blanched sp—nach leaves. Season the laaves Main ind—x C4 To——8 Tomoprow Prevhews
P327 4-Tel 327 Sat 02 Jan C4 00:01:01     5/18  |   HER 'S ONE I MADE E R $FR   Friday 18 December Aspar!gps and mozzarella terrine with gazpacho dressing Starter 3—rves 6-8 Met—od - terrine 1 @a+— t(d peppers sntil tender (about 20 mins) and allow them to rest in a bowl covered with clingfilm, —nd remove the skafs 6 Roast the courgettes and aubergine whth the garlic and rose-ary until tendern Allow to cool 7 Trim and wash the asparagus spears and refresh immediatelyN 8 Build up the terrine with layers of pepper, mozzarella, courgettes and aubergine alter.atively. Main in——x C4 To——y Tomorrow Prevaews
P327 4-Tel 327 Sat 02 Jan C4 00:00:11    Recipes 6/18    HERE'S ONE H MADE EAR DR   Friday 18 December Asparagus and mozzarella terrin— with gazpacho dressing Starter - serr—s 6-8 Method - terrine 8 Ladle the gazpacho over phe teprine ingredients and wrap the clingfilm over the top. @llow to set by resting a heavy weight on the top (eg a heavy saucepan) —nd allow terri.b to s—t in the fridge for a few houps before turning it out and slici.g through. Dressing for terrine 10 Blend oil and gazpacho together with a whisk and season. Add chives —nd serve around the terrin—. Main course follows... Main index C4 Tob—x Tomorpow Prevpews
P327 4-Tel 327 Sat 00 Jan C4 00:00:00    Recipes 7/18    HERE'S ONE @ MADE EAR $FR   Frid—y 18 December Indonesian chicken skewered on lemongrass with coriander curry Main course - serves 4 Ingredients 50ml flavourless peanut oil 2 shallots (peeled and fin—ly ——ced) 3 cloves garlic (peeled and c—opped) 2\cm piece fresh root gingep (peelad and finely diced) 2 tbsp dark soy sauce 1 tbsp orange - juice \ lime - juice and zest 2 tbsp honey 1 tsp turmeric 1 tsp ground coriander Continued... Main index C4 Today Tomorrow Prevaews
P327 4-Tel 327 Sat 00 Jan C4 00:10:01    Recipes 8/18    HERE'S ONE I MADE EAR DR   Frib—y 18 December Indonesian chicken etc Main course - serves 4 Ingredients \ tsp cayenne pepper pinch of salt 4 chicken breasts (skinless and sliced) Ingredients - coriander chutney 50g coriander leaves 1 tbsp ground almonds or peanuts \ hnch piece fresh root ginger (peeled and roughly chopped) 3 cloves garlic (peeled —nd crushed) 1 tbsp lime juice 2 red chillies (seede—/fi&bly chopp—d) fresh tagliatelle (to serve) Main index C4 To——y Tomorrow Previews
P327 4-Tel 327 Sat 02 Jan C4 00:11:10    Recipes 9 18    HERE'S ONE I MADE EARL$FR   Frir—y 18 December Indonesian chicken etc Main course - serves 4 Method 1 Make the marinade. Heat the peanut oil in a small frying pan. Saute the shallots and the garlic for 2-3 }tns, then add the ginger and saute for a further 2-3 mins. Add the soy sauce, orange juice and juice and zest of the lime, honey, turmeric and ground coriander. Season with salt & cayenne pepper. Leave to cool completely. 2 Place the chicken pieces of a bowl, spoon over the cold marinade, toss it well, cover and rafrigerate fox at least 3 hours. Main index C4 Today Tomorrow Previews
P327 4-Tel 327 Sat 00 Jan C4 00:11:04    Recipes 10/18    HERE'S ONE I MADE EAR DR   Fri—ax 18 December Indonesian chicken etc Main course serves 4 3 Thread 3 or 4 pieces of chicken on each stick of lemongrass, learing room to hold the skewer with xour fingers. Retupn po the fri—ge. 4 Make the coriandep paste put the into a blender or pestle  blend or grind pntil the taav—s pa2b ground down a little. Add the other ingredients and blend slowly po a smooth paste. Add a little water. Place in a small bowl —nd pefrigdrape until needed. Main hndex C4 Today Tomorrow Prevaews
P327 4-Tel 327 Sat 02 Jan C4 00:11:50    Recipes 11/18    HERE'S ONE I MADE EARLIER   Friday 18 December Indonesian chicken etc Main course - serves 4 Method 5 Bring a large pan of water to the boil, add the tagliatalleP n— cook for 10 mins or until "al dente". 6 Meanwhile, brushPp grill rack with a little peanut oil and place the skewers under a preheatid moderate grill, or if barbecuing arrange them over medium hot coals. Cook for about 5 mins, then baste with the marinade and a little peanut oil before turning over and cooking on the other side for 5 lrns. Method concludes... Main index C4 Today Tomorrow Previews
P327 4-Tel 327 Sat 00 Jan C4 00:10:00    Recipes 12/18    HERE'S ONE I MADE EAR DR   Fri——y 08 December Indon—sian chic+bn sk—wered on lemongrass with coriander curry Main cour3j - serves 4 Method 7 To serve, toss half of th— chutn—y over the tagliatelle, divide between four warm sepving plates, !prange the Indonesian chic£—n kebabs by the side and 3—r6— with phe red—iftng coriander chutney. Dessert follows... Latet Lunch is on page 330 Main index C4 To——x Tomorrow Previews
P327 4-Tel 327 Sat 00 Jan C4 00:15:05    Recipes 8S/18    HERE'S ONE I MADE EAR $FR   Friday 18 December Raspberry crepe souffle with candied oran'j Dessert - serves 4 Ingredients - candied orange 1 orange 100g caster sugar 100g water Ingredients - pancakes 3 tbsp plain flour 1 egg 150 milk (to make a batter resembling single cream) 55g butter (to fry) Ingredients continue... Main index C4 Today Tomorrow Previews
P327 4-Tel 327 Sat 04 Jan C4 00:00:02     14 18    HERE'S ONE I MADE EAR DR   Frij—x 18 December Raspberry crep— souffle with aandiad orange Dessert - serves 4 Ingredients - r!spberry puree 450g raspbepries 45g caster sugar \ lemon (juice) Ingredients - souffle 4 —gg whites 3 pbsp caster sugar pinch salt Method - candied oran'— 1 Peel the zest off the orange p!kuog care not to peel the pitch. MaanP—nbbx C4 To——x TomorrowG@xav—aws
P327 4-Tel 327 Sat 02 Jan C4 00:10:56    Recipes 16 18    HERE'S ONE I MADE EARLIER   Friday 18 December Raspberry crepe souffle with candied orange Dessert - serves 4 Method - pancakes 6 Make the batter. Pour into a jug and leave to stand. 7 Prove a crepe pan. Heat the pan until evenly hot. Sprinkle a generous layer of salt in the base and rub all over with kitchen paper. 8 Put in a small knob of butter and swirl it round. 9 With the crepe panPhn your right hand and the jug in your left, pour a thin layer of batter into the hot pan, swirling the pan round as you pour. Main0tndex C4 Tojay Tomorrow Previqws
P327 4-Tel 327 B—— 00 Jan C4 00:10:04    Recipes     HERE'S ONE I MADE EAR DR   Fri——x 18 December Raspberry crepe souffle with candied orange Dessert - serves 4 Method - pancakes 10 When lacy and golden on t(— underside, turn with — palette knafe and cook the other side. Repeat tg make 8 pancacbs. Always u3— the lacy side up. Method - raspberry puree 11 Puree the raspberries, lemon and sugar together or better still, pass through a fine bowl to ma3b a thick puree with the seeds remov—d. Method continues... Main index C4 Today Tomorrow Previews
P327 4-Tel 327 Sat 2 Jan C4 00:00:00    Recipes 18/18    HERE'S ONE I MADE EAR DR    Friday 18 Decembep Raspberry crepe souffle sith candied orange Dessert serves 4 Method - souffle 12 Use 2 baking sheets, greased with butter. Put 2 panca1ds on each sheet 13 Whish egg w——tes & 3alp untid spifb. 14 Whisk —n the spgar to form stiff glossy peacsN 14 Using a balloon whisk, fold half gf the puree into the -—rang5— until it is well l—xed. Divide between the 4 panca£bs. Smooth t(— topP0vd si——s with a palette knife. Put 3—cond panc!£d hig—tly gn top gf —!ch on— to l—ke four p—nc!a— 3andwiches Main index C4 Today ToMorrow Prev—ews
P327 4-Tel 327 B—— 00 Jan C4 00:11:00    Recipes    HERE'S ONE I MADE EAR DR   Friday 18 December Raspberry crepe souffle with candied orange Dessert - serves 4 Method - souffle 16 Bake in hot oven until wedl ris—n and golden (4-5 lhns). Method - sauce 17 While the soufflesP0re baking, h—at the remaining puree with 4 tbsp water and a dash of Grand Marnier to taste. Method - to serve 18 Using 2 spatulas lift the crepe souffles onto 4 plates. Poqr saqce around. Dust the top with pcing sugar and arrange piles of raspberriesP0nd candied orange zest around the plate. Main index C4 Toda9 Tomorrow Previews
P327 4-Tel 327 Sat 02 Jan C4 00:00:12    Recipes 14/18    HERE'S ONE I MADE EARLIER   Friday 18 December Raspberry crepe souffle with candied orange Dessert - serves 4 Met—od - candied orange 2 With a small knife cut into matchstick size pieces (julienne). 3 Cover with cold water and bring to the boil. Drain and throw thd water away. (This is known s blanching.) Repeat to soften the zest. 4 Make a syrup with sugar —nd water. 5 Cook the orang— zest in the syrup over a gentle heat for about \ an hour. Leave to cool on — tray re$ged with caster sugar. Put the tray in a warming oven or plate to crisp the candied zest. Main index C4 To——x To-orrow Prevaews