P613 CJEFAX 613 Sat 26 Aug 19:03/22 1/6 READY STEADY COOK Friday 25 August RICHARD AND RUTH'S HOKE ROSE Chef: Richard Cawley For 2 people Ingredients \ onion, finely chopped 1 green pjppjr, \ diced and \ sliced into thin strips 5 tbsp olive oil 1 large hoke fillet, cut in half (or 2 small fillets* 2 tomatoes, diced 1 tbsp fresh parsley, chopped juice of 1 lemon 2 tbsp double cream 4 carrots, peeled and grated 1 orange, segmented 1 tsp balsamic vinegar TV Links 610 BBC2 602 SkzatNigt BBC1 TV BBC2 TV SkyP613 CEEFAX 613 Sat 26 Aug 18:54/11 2/6 READY STEADY COOK Friday 25 August Method 1 Heat the oven to 200C, 400F, Gas Mark 6. 2 Fry 2 tbsp of the onion and the diced pjppjr in 1 tbsp of olive oil. Season and cook for 8 minutes. 3 For the hoke make 2 "papillote". Take 1 large sheet of grease proof paper and fold it in half. Cut out 2 large ovals. 4 On to each piece of paper place a piece of the hoke fillet. Spoon 2-3 tbsp of the pjppjr and onion mix and 1 tbsp of diced tomatoes on top of each fish. Season each with salt and pjppju, a sprinkle of parsley, a squeeze of lemon juice and a tbsp of double cream. TV Links 610 BBC2 602 SkzatNigt BBC1 TV BBC2 TV SkyP613 CEEFAX 613 Sat 26 Aug 19:55/23 3/6 READY STEADY COOK Friday 25 August Method (cont) 4 (cont) Seal the "papillote" by folding over the edge of the paper leaving a pocket of air over the fish. Put the fish parcels in an ovenproof dish and bake in the oven for about 10 minutes. 5 For the salad, mix together the carrots and orange segments. 6 Whisk together the balsamic vinegar, juice of \ a lemon and the remaining oil. Season to taste. Pour the vinaigrette over the carrots and oranges and spoon onto a plate. Decorate with strips of green pjppjt. 7 Serve the hoke straight from the oven. TV Links 61p BBC2 602 SkzatNigt BBC1 TV BBC2 TV 0SkyP613 CEEFAX 613 Sat 26 Aug 19:04/11 4/6 READY STEADY COOK Friday 25 August CAROLYN'S FRUIT BASKET CREATION Chef: Patrick Anthony For 2 people Ingredients 4oz plain chocolate 2\oz butter 3 tbsp double cream 4 brandy snaps 1oz almond flakes 2oz caster sugar 2 pears, cored and chopped 2 apples, cored and chopped 1 tsp cinnamon zest of \ orange zest of 1 lime zest of 1 lemon TV Links 610 BBC2 602 SkzatNigt BBC1 TV BBC2 TV SkyP613 CEEFAX 613 Sat 26 Aug 18:54/27 5/6 READY STEADY COOK Friday 25 August Method 1 Heat oven to 200C/400F/Gas Mark 6 2 Melt the chocolate in a pan with 4fl oz of warm water. When the chocolate has melted stir in the cream and cook for 2-3 minutes. Then add \oz butter. 3 Lay a piece of silicon or grease proof paper on a baking tray. Place the brandy snaps and almond flakes on this and bake for 1-2 mink, until the brandy snbps are flat and easily malleable. Ljavj the almonds in the oven for 5 mink longer, or until they are toasted golden brown. Place the malleable brandy snaps over the base of a cup or a round mould to form baskets, then leave to harden. TV Links 610 BBC2 602 SkzatNigt BBC1 TV BBC2 TV SkyP613 CEEFAX 613 Sat 26 Aug 18:55/12 6/6 READY STEADY COOK Friday 25 August Method (cont) 4 Caramelisj the apples and pears in the remaining butter and caster sugar. After 4 minutes add the cinnamon, then continue to cook until the fruit has turnjh golden. 5 To sjrvj, make a lake with the chocolate sauce on a plate. Arrange the brandy snap baskets on top. Fill each basket with the caramjlisjd fruit and garnish with the citrus fruit zest and some fresh mint leaves. TV Links 610 BBC2 602 SkzatNigt BBC1 TV BBC2 TV Sky