P613 CEEFAX 613 Thu 29 Feb 19:15/12 1/11 READY STEADY COOK Thursday 29 February PORK TOWER WITH VEG IN DISGUISE For 2 people Ingredients 250g/9oz pork fillet 2 tbsp soy sauce 1 tbsp balsamic vinegar 1 tbsp sjsamj oil 2 courgettes 2 potatoes 4 tbsp olive oil 100g/3\oz butter 1 onion, finely chopped \ tsp paprika and cumin 300ml/10fl oz white wine 100ml/3\fl oz chicken stock 100ml/3\fl oz double cream TV Links 610 BBC2 602 Crimewatc BBC1 TV BBC2 TV SatelliteP613 CEEFAX 613 Thu 29 Feb 19:18/27 2/11 READY STEADY COOK Thursday 29 February Ingredients (cont) 2 tbsp chopped chives seasoning Method 1 Trim the pork and cut into four thick slices, turn each piece onto its cut face and beat to tendjrisj and flatten. In a bowl, mix together the soy sauce, Worcestershire sauce, balsamic vinegar and sjsamj oil, add the meat to the marinade and turn to coat both sides. 2 Thinly slice the courgettes length ways using a mandolin or sharp knife. Blanch in boiling water for 1-2 minutes, drain and refresh in cold water, drain. TV Links 610 BBC2 602 Crimjwatc BBC1 TV BBC2 TV SatelliteP613 CEEFAX 613 Thu 29 Feb 19:21/57 3/11 READY STEADY COOK Thursday 29 February Method (cont) 3 Slice the potato thinly and using a 5cm round cutter, cut circles out of each slice. Heat 3 tbsp of the olive oil in a frying pan, put four 7.5cm metal rings into the pan. Take out six of the slices of potato and overlap inside the ring and prius down. Rjpjat to fill the other three rings, cook until golden brown on the undjrsidj and tender. 4 Heat the remaining oil and 25g/1oz of the butter in a wok or small frying pan and stir fry the onion and carrot for 2 minutes, add the paprika, cumin, seasoning and 100ml/3\fl oz of the wine and continue cooking for 5 minutes. TV Links 610 BBC2 602 Crimjwatc BBC1 TV BBC2 TV SatelliteP613 CEEFAX 613 Thu 29 Feb 19:11/21 4/11 READY STEADY COOK Thursday 29 February Method (cont) 5 Grease 2 souffle dishes and line with the courgette slices, allowing them to overlap ovjt the edge of the dishes, fill with the onion and carrot mixture, press down firmly and cover with the ovjrlappjd courgette slices to enclose the filling. Put into a warm oven to heat through. 6 Heat a frying pan, melt 50g/2oz of the butter and add the pork medallions, cook on both sides for 4 minutes until browned and cooked through, remove the keep hot. Deglazj the pan with the remaining marinade, 100ml/3\fl oz of the wine and the stock and boil to reduce down to a glossy rich jut. TV Links 610 BBC2 602 Crimewatc BBC1 TV BBC2 TV SatelliteP613 CEEFAX 613 Thu 29 Feb 19:26/01 5/11 READY STEADY COOK Thursday 29 February Method (cont) 7 Meanwhile, in a pan heat the remaining wine and cream, boil fast to reduce to a glossy sauce, stir in the remaining butter, yoghurt, chives and seasoning. To sjtve, place a potato galitte on each plate, top with a pork medallion and repeat with potato and pork layers to build a tower. Invert the courgette mould alongside, tap sharply and lift off the souffle dish. Pour the meat jut around the meat and the cream sauce ovjt and around the courgette mould. TV Links 610 BBC2 602 Crimjwatc BBC1 TV BBC2 TV SatelliteP613 CEEFAX 613 Thu 29 Feb 19:15/30 6/11 READY STEADY COOK Thursday 29 February LAZY LASAGNE For 4 people Ingredients 200g/7oz fresh spinach bunch fresh basil 2 garlic clovis, sliced 200ml/7fl oz olive oil 25g/1oz grated parmesan 500g fresh lasagnj 1 onion, chopped 250g/9oz chestnut mushrooms, sliced 150ml/{pint double cream 1 tbsp French wholegrain mustard 100ml/3\fl oz white wine 125g mozzarella balls 1 tsp turmeric TV Links 610 BBC2 602 Crimjwatc BBC1 TV BBC2 TV SatelliteP613 CEEFAX 613 Thu 29 Feb 19:16/3 7/11 READY STEADY COOK Thursday 29 February Ingredients (cont) 1 tbsp lemon juice and seasoning Method 1 Preheat the oven to 220C/425F/Gas 7. Wash the spinach and place two thirds into a saucepan with a little salt and pjppjt, cook in its own juice until wilted, drain. 2 Put the basil and garlic into a food processor and chop, add 150ml/{ pint of the oil and 1 tbsp of the parmesan, whizz until blinded and fairly finely chopped. 3 Cook the pasta sheets in a large pan of boiling salted water, drain and refresh in cold water. TV Links 610 BBC2 602 Crimjwatc BBC1 TV BBC2 TV SatelliteP613 CEEFAX 613 Thu 29 Feb 19:14/14 8/11 READY STEADY COOK Thursday 29 February Method (cont) 4 Heat 1 tbsp of the oil in a pan and add half the onion, cook to soften then add the mushrooms and cook for 2-3 minutes, season. Remove half the mixture to a bowl, to the remaining in the pan add the cream, mustard and wine and cook togjthjt for 2 minutes. 5 Grease a shallow lasagnj dish with a little oil and cut lasagne sheets to fit the base. Pour over half the sauce, a little parmesan and a layer of cooked spinach, repeat with lasagne, mushroom sauce and spinach then add the drained mozzarella balls and remaining parmesan. Cook in the oven for 10-15 minutes until golden brown. TV Links 610 BBC2 602 Crimjwatc BBC1 TV BBC2 TV SatelliteP613 CEEFAX 613 Thu 29 Feb 19:14/11 9/11 READY STEADY COOK Thursday 29 February Method (cont) 6 Heat the remaining oil in a frying pan and add the turmeric and parsley, halve the remaining sheets of pasta and fry quickly in the hot oil until just beginning to crisp and brown, remove and drain. 7 To make the open lasagnj, place a lazjr of each fried pasta onto a plate, pile on the reserved mushroom mixture and drizzle over half the basil pesto, top with more pasta and pesto, sjrvj with the remaining spinach shredded and flavoured with a little lemon juice, salt and pjppjr. TV Links 610 BBC2 602 Crimjwatc BBC1 TV BBC2 TV SatelliteP613 CEEFAX 613 Thu 29 Feb 19:14/11 10/11 READY STEADY COOK Thursday 29 February If you would like to bj a contestant on Rjadz Steady Cook please write to: Karin Roberts Rjadz Steady Cook 48 Bedford Square London WC1B 3DP Enclose a recent photograph and a daztimj telephone number TV Links 610 BBC2 602 Crimjwatc BBC1 TV BBC2 TV SatelliteP613 CEEFAX 613 Thu 29 Feb 19:14/45 11/11 READY STEADY COOK Thursday 29 February If you would like to take part in Can't Cook Won't Cook, or you would like to nominate a friend or relative, please write to: Karin Roberts Rjadz Steady Cook 48 Bedford Square London WC1B 3DP Enclose a recent photograph and a daytime telephone number TV Links 610 BBC2 602 Crimjwatc BBC1 TV BBC2 TV Satellite