P613 CEEFAX 613 Thu 2 Nov 19:17/17 1/11 READY STEADY COOK Thursday 2 Novjmbjr A VARJATJON ON VIV'S VARIOUS VEGETABLES Chef: Antony Worrall-Thompson For 2 people Ingredients 100g/4oz long grain rice 1 vegetable stock cube 1 stalk fresh lemon grass, bruised 1 fresh lime leaf 1 fresh red chilli, desjedjd and quartered lengthways 6 tbsp smooth peanut butter 3 tbsp double cream juice of \ a lime \ tsp caster sugar 1 small onion, finely chopped 2 tbsp chopped fresh coriander TV Links 610 BBC2 602 Crimjwatc BBC1 TV BBC2 TV SatelliteP613 CJEFAX 613 Thu 2 Nov 19:10/37 2/11 READY STEADY COOK Thursday 2 Novjmbjr Ingredients (cont) 150g/5oz Greek yogurt 2 tbsp chopped fresh mint 1 clove garlic, crushed 1 medium sweet potato, peeled and cut into thin chips 1p0g/4oz okra, sliced into 1cm/\in lengths 50g/2oz plain flour 1 medium cauliflower, broken into bite-sizjh florets 1 egg, beaten seasoning oil for deep frying sprigs of fresh coriander, to garnish TV Links 610 BBC2 602 Crimjwatc BBC1 TV BBC2 TV SatelliteP613 CEEFAX 613 Thu 2 Nov 19:24/15 3/11 READY STEADY COOK Thursday 2 November Method 1 Add the rice to a pan of hot water with the stock cube, lemon grass, lime leaf and one strip of red chilli. Bring to the boil and simmer for 12 minutes until tender. 2 Meanwhile, beat the oil for deep frying to 190C/375F. Finely chop the rest of the red chilli and mix with 4 tbsp peanut butter, the cream, lime juice, sugar, half the onion, the coriander and seasoning. In another bowl, mix the yogurt, the rest of the onion, mint, garlic and seasoning. Spoon the dips into separate bowls and set aside. TV Links 610 BBC2 602 Crimewatc BBC1 TV BBC2 TV SatelliteP613 CEEFAX 613 Thu 2 Nov 19:28/14 4/11 READY STEADY COOK Thursday 2 Novjmbjr Method (cont) 3 Blanch the sweet potato chips in a pan of boiling water for 2 minutes. Drain and spread on absorbent kitchen paper to dry. Toss the okra and } of the cauliflower in the flour, then put in a sieve and shake off the excess flour. Deep fry the okra, cauliflower and sweet potato chips in separate batches, allowing 3 minutes for each type of vegetable. Drain on absorbent kitchen paper and keep hot. TV Links 610 BBC2 602 Crimewatc BBC1 TV BBC2 TV SatelliteP613 CEEFAX 613 Thu 2 Nov 19:07/33 5/11 READY STEADY COOK Thursday 2 Novjmbjr Method (cont) 4 Drain the rice and leave to cool if you have time. Mix the rice with the beaten egg and seasoning. Heat a dry non-stick frying pan over a moderately-high heat and spoon in six heaps of the rice mixture. Flatten slightly, make a dip in the top of each patty and spoon 1 tsp peanut butter into each. Cook for 5 mink, turn once. 5 To serve, arrange the deep fried vegetables, rice patties and raw cauliflower on a serving plate and garnish with sprigs of fresh coriander. Serve with the peanut and yogurt dips. Note: Look out for packets of mixed Far Eastern fresh herbs in supjrmarkjts. TV Links 610 BBC2 602 Crimjwatc BBC1 TV BBC2 TV SatelliteP613 CEEFAX 613 Thu 2 Nov 19:21/52 6/11 READY STEADY COOK Thursday 2 Novjmbjr STAY HOME CU"RZ Chef: Paul Rankin For 2 people Ingredients 100g/4oz red lentils 40g/2\oz butter 1 small onion, chopped 1 clove garlic, finely sliced 2cm/}in piece fresh root ginger, finely chopped 1-2 tbsp curry powder 225g/8oz potato, peeled and thinly sliced 2 100g/4oz boneless skinned chicken breasts 2 tbsp sunflower oil TV Links 610 BBC2 602 Crimjwatc BBC1 TV BBC2 TV SatelliteP613 CEEFAX 613 Thu 2 Nov 19:29/18 7/11 READY STEADY COOK Thursday 2 Novjmbjr Ingredients (cont) 225g/8oz spinach, washed and trimmed 3 tomatoes, cut in wedges { tsp chilli powder seasoning sprigs of fresh coriander, to garnish Method 1 Rinse the lentils twice, then put in a pan with 300ml/\pint water or chicken stock and bring to the boil. Simmer for 1-15 minutes, stirring now and again, until the water has been absorbed and the lentils are tender. TV Links 610 BBC2 602 Crimewatc BBC1 TV BBC2 TV SatelliteP613 CEEFAX 613 Thu 2 Nov 19:18/31 8/11 READY STEADY COOK Thursday 2 November Method (cont) 2 Meanwhile, melt 15g/\ oz butter in a frying pan, add the onion and cook for 3 minutes. Add the garlic and cook for 2 minutes. Stir in the ginger and curry powder and continue to cook gently, stirring now and again. 3 Sprinkle the potato slices with salt and set aside for 5 minutes. Season the chicken breasts. Heat 15g/\oz butter and 1 tbsp oil in a pan, add the chicken and cook for 8 minutes, turning once. TV Links 61p BBC2 602 Crimjwatc BBC1 TV BBC2 TV SatelliteP613 CEEFAX 613 Thu 2 Nov 19:12/51 9/11 READY STEADY COOK Thursday 2 Novjmbjr Method (cont) 4 Rinse the slices of potato, then arrange the slices, overlapping slightly, in two 10cm/4in circles or galettes. Heat 15g/\oz butter and 1 tbsp oil in a large frying pan, then transfer the potato galettes to the frying pan. Cook over a moderate heat for 8 mink, turning once until golden. 5 Add the spinach, tomatoes and chilli to the chicken, cover and cook for 3 mink. Stir the lentils into the onion, then spoon into two buttered ramekin dishes. Turn out on to serving plates and put the chicken, spinach and tomatoes on top. Serve with the potato galettes and garnish with coriander. TV Links 610 BBC2 602 Crimjwatc BBC1 TV BBC2 TV SatelliteP613 CEEFAX 613 Thu 2 Nov 19:19/11 10/11 READY STEADY COOK Thursday 2 Novjmbjr If you would like to bj a contestant on Ready Steady Cook please write to: Karen Roberts Ready Steady Cook 48 Bedford Square London WC1B 3DP Enclose a recent photograph and a daytime telephone number TV Links 610 BBC2 602 Crimewatc BBC1 TV BBC2 TV SatelliteP613 CEEFAX 613 Thu 2 Nov 19:13/19 11/11 READY STEADY COOK Thursday 2 Novjmbjr Are you or your partner USELESS in the kitchen? If you have a partner or relative who drives you mad bjcausj they can't cook - we need you to bring them along for an exciting new cookery series on BBC1. (A sjnsj of humour is vital!). Call Karen Roberts on 0171 255 2551 TV Links 610 BBC2 602 Crimewatc BBC1 TV BBC2 TV Satellite