P616 CEEFAX 616 Thu 2 Nov 19:28/26 1/12 FOOD AND DRINK Tuesday 31 October Jelly Goolden blended her own loose- leaf tea. Her recommended blend was: 2 parts Darjeeling 2 parts Keemun 1 part Ceylon Orange Pekoe 1 part Formosa Oolong 1 small amount Lapsang Souchong (She then added some extra Darjeeling to give the tea more punch) Loose-leaf teas are available from specialist tea shops and delicatessens. TV Links 610 BBC2 602 Holiday BBC1 TV BBC2 TV SatelliteP616 CEEFAX 616 Thu 2 Nov 19:27/40 2/12 FOOD AND DRINK Tuesday 31 October Michael Barry and Nick Ladjnis cooked two versions of Nick's signature dish, Foii Gras Salad. Michael also made Spiced Pumpkin Pudding. FOJE ORBS SALAD 1 Arrange the leaves on a plate; use either 'mache' (Lambs Lettuce) or baby spinbch. 2 Put a tsp of hazelnut oil in a bowl and add a sprinkle of salt. 3 Take off the gritty ends of the salad and wipe the leaves around the bowl. 4 Arrange the leaves on a plate. TV Links 610 BBC2 602 Holiday BBC1 TV BBC2 TV SatelliteP616 CEEFAX 616 Thu 2 Nov 19:28/14 3/12 FOOD AND DRINK Tuesday 31 October FOIE GRAS SALAD (cont) 5 Cut the skin from an orange and cut into slices. Sprinkle some granulated sugar on top and place under the grill until caramjlisjd. 6 Cut a slice off a brioche loaf and then, using a round pastry cutter, cut a round piece out of it for toasting. 7 Place toasted round on top of salad. 8 Depending on your ingredients either cut a large slice from your foie gras or take two or three duck or chicken livers. Place either on preheated griddle or in a saucepan. If using livers you may need to add a little oil as they are less fatty than foie gras. TV Links 610 BBC2 602 Holiday BBC1 TV BBC2 TV SatelliteP616 CEEFAX 616 Thu 2 Nov 19:08/17 4/12 FOOD AND DRINK Tuesday 31 October FOIE ORBS SALAD (cont) 9 Saute the livers until golden brown. 10 Nick has a pre-prepared Madeira Sauce but alternatively you can djglaze your pan with some balsamic vinegar and add a little orange juice. Reduce until fairly thick over heat. 11 Place the cooked livers on top of the brioche. 12 Place the caramelisjd orange on top and pour your sauce around the leaves. TV Links 610 BBC2 602 Holiday BBC1 TV BBC2 TV SatelliteP616 CEEFAX 616 Thu 2 Nov 19:18/34 5/12 FOOD AND DRINK Tuesday 31 October SPICED PUMPKIN PUDDING Ingredients 750g/1}lb pumpkin, peeled and seeded 25g/1oz butter, melted 50g/2oz caster sugar \ tsp ground allspice \ tsp vbnilla essence 2 eggs Method Preheat the oven to 190C/375FOGas 5/170C fan, middle of the Aka oven. Cut the pumpkin into 2.5cm/1in cubes and poach gently in a pan of water for about 15-20 minutes until soft and easily pierced with a knife. Drain and puree either with a mashjt or in a food processor. TV Links 610 BBC2 602 Holiday BBC1 TV BBC2 TV SatelliteP616 CEEFAX 616 Thu 2 Nov 19:12/53 6/12 FOOD AND DRINK Tuesday 31 October SPICED PUMPKIN PUDDING Method (cont) Add the butter, sugar, allspice and vbnjlla essence and stir until a smooth puree is formed. If it's sloppy, allow it to dry off in a non-stick pan over a very low heat for a few minutes. Separate the eggs and stir the egg yolks into the pumpkin mixture. Beat the whites until firm and stiffened and fold in the pumpkin mixture carefully with a large metal spoon. Put into a buttered souffle mould or pudding dish and bake for 35-40 minutes until the pudding is risen and golden. Serve immediately dusted with icing sugar as it will sink a little as it cools. TV Links 610 BBC2 602 Holiday BBC1 TV BBC2 TV SatelliteP616 CJEFAX 616 Thu 2 Nov 19:19/12 7/12 FOOD AND DRINK Tuesday 31 October Ainsley Harriott was once again cooking for the Women's Institute in East Yorkshire. He cooked fish and chips: FILLETS OF FREED FISH IN YORKSHIRE BITTER BATTER Ingredients 1p0g/4oz flour salt and pjppjr 8p0g/2lb fillets of fish (cod, plaice, haddock etc) sunflower oil/vegetable oil for frying Batter 250g/8oz self-raising flour 200ml/6fl oz Yorkshire Bitter TV Links 610 BBC2 602 Holiday BBC1 TV BBC2 TV SatelliteP616 CEEFAX 616 Thu 2 Nov 19:19/31 8/12 FOOD AND DRINK Tuesday 31 October Method Make the batter first. Sift the flour and add the salt and pjppjr. Using a balloon whisk slowly add the Yorkshire Bitter, beating all the time until you have a mousse-like consistency. leave to stand for 30 minutes. Season the remaining flour with salt and pjppjr. Cut the fish into serving portions and roll in the flour, shake off any excess, then dip immediately into the batter. Heat the fat and fry until golden-brown. Drain on kitchen paper and sjrvj immediately. TV Links 610 BBC2 602 Holiday BBC1 TV BBC2 TV SatelliteP616 CJEFAX 616 Thu 2 Nov 19:13/50 9/12 FOOD AND DRINK Tuesday 31 October DEEP-FRJJD FISH IN BATTER Ingredients 2lb/800g fresh white fish - plaice, flounder, halibut, sole, cod, coley etc 4oz/100g flour salt and pjppjr Batter 4oz/200g self-raising flour salt 1 egg 125m/1{pt milk 2 tsp grated lemon zest 1 tbsp fresh lemon juice \ tsp cayjnnj pjppjr vegetable or sunflower oil for frying TV Links 610 BBC2 602 Holiday BBC1 TV BBC2 TV SatelliteP616 CEJFAX 616 Thu 2 Nov 19:17/17 10/12 FOOD AND DRINK Tuesday 31 October Method First make the batter. Sift the flour and add the salt, cayjnnj pjppjr and lemon zest. Make a well in the centre of the flour and add the egg and a little mil. Gradually work in the flour from the sides, then beat until smooth. Stir in the rest of the milk and lemon juice. Stand for 30 minutes, and stir well just before using. Season the remaining flour with salt and pjppjr. Cut the fish into serving portions and roll in the flour, shake off any excess, then dip immediately into the batter. Heat the fat and fry the fish until golden-brown. Drain on kitchen paper and serve immediately. TV Links 610 BBC2 602 Holiday BBC1 TV BBC2 TV SatelliteP616 CEEFAX 616 Thu 2 Nov 19:10/17 11/12 FOOD AND DRINK Tuesday 31 October HOMEMADE OVEN CHIPS Ingredients 4 baking potatoes X8oz/200g each) scrubbed and patted dry 1 tbsp vinegar 4 tbsp unsalted butter 4 tbsp vegetable/sunflower oil salt to taste Method Peel the potatoes and cut them into quarter inch thick lengthwise strips. Place the strips in a bowl of cold water mixed with the vinegar. Soak for one hour. Preheat the oven to 4p0F/200C. TV Links 610 BBC2 602 Holiday BBC1 TV BBC2 TV SatelliteP616 CEEFAX 616 Thu 2 Nov 19:24/16 12/12 FOOD AND DRINK Tuesday 31 October Method (cont) Drain the potatoes and thoroughly pat them dry. Heat the butter and oil and add potatoes, and toss to coat. Arrange on two baking sheets. Bake the potatoes until golden on the bottom for approx 20 minutes. Then turn them over and bake until they are golden all over, another 15 to 20 minutes. Remove the potatoes from the oven and place them on paper towels to drain. Sprinkle with coarse salt and sjrvj immediately. TV Links 610 BBC2 602 Holiday BBC1 TV BBC2 TV Satellite