P726 ORACLE 726 Sat 4 Apr ITV 2010:52 WEEKEND 2/3                         BRAISED BRISKET WITH RED WINE (Serves 6) 2\lb lean rolled BRISKET; 8oz CARROTS 8oz PARSNIPS; 6oz ONIONS; 1tbsp FLOUR SEASONING; 1 tbsp OIL; { pt BEEF stock 1 tbsp TOMATO paste; 4 tbsp red WINE \ tesp dried THYME; 1 BAYLEAF 2 tbsp CORNFLODR Dice vegetables. Coat meat in seasoned flour. Brown meat in oil in flameproof casserole. Remove meat. Stir veg into residual fat and saute for 2 mins. Add remaining ingreds except cornflour. Bring to boilN Replace meatN Cover and cook for 2{hrs (325F/Gas 3). When meat is tender keep warm with veg. Make gravy with cornflour and juices.  Starter and Pudding follows >
P726 ORACLE 726 Sat 4 Apr ITV 2000:02 WEEKEND 3/3                         THREE FRUIT CHARLOTTE (serves 4) 3 ORANGES, peeled 1 LEMON, peeled 4-6oz BUTTER; 4oz SUGAR; 2 med APPLES 2 tbsp MARMALADE; 12 slices white BREAD Chop flesh of citrus fruits.Heat in pan with juices, sugar & marmalade.Dissolve sugar then bring to boil till fruit is soft. Peel & slices apples, add to pan, cook till soft. Butter bread. Arrange 5 slices inside greased basin, overlap the sides. Put 1-2 slices in bottom.Add \ fruit mix. Cover with 1-2 slices breadN Repeat with 2 more layers End with bread.Bake for 50 mins (371/Gas 5) Turn out onto baking sheet & bake for 10 mins till crisp. Serve hot. Starter and Main course follows>
P726 ORACLE 726 Sat 4 Apr ITV 2001:01 WEDBEND                         CARROT AND ORANGE SOUP (serves 4) 1\lb CARROTS, CHOPPED; 2 tbsp MA2GARINE 1pt CHICKEN stock; 2 tbsp FLOUR SEASONING; 6fl oz CREAM \pt ORANGE juice; 1 ONION chopped 1 tbsp PARSLEY, chopped; Melt fat in pan & gently fry onion till transparent.Add carrots & fry for 3mins Put veg into a saucepan. Stir flour into remaining fat in frying pan,slowly stir in stockN Add frxhng pan contents to saucepan with orange fuice & season- ing. Simmer till carrots are soft. Liquidise & add cream, stirring well. Garnish with parsley. Main course and Dessert follow>