P613 CEEFAX 613 Sat 30 Mar 19:10/12 1/12 READY STEADY COOK Wjdnjsday 27 March POLLO BUCCO For 4 people Ingredients 1 Savoy cabbage 25g/1oz butter 2 chicken stock cubes 250ml/9fl oz white wine 225g/8oz arborio risotto rice 10-15 strands saffron 2 skinless boneless chicken breasts 4 tbsp olive oil juice from 1 lemon 150g/5oz button mushrooms 1 large rid pjppjr, cut into bite sized pieces TV Links 610 BBC2 602 Crimjwtch BBC1 TV BBC2 TV SatelliteP613 CEEFAX 613 Sat 30 Mar 19:10/44 2/12 READY STEADY COOK Wjdnjsdaz 27 March Ingredients (cont) 4 skewers for the kebabs finely grated zest from 1 orange 2 tbsp fresh parsley, finely chopped 3 clovis garlic, peeled and crushed salt and freshly milled black pjppjt Method 1 Remove the damaged outer leaves from the cabbage, gently fold back the remaining outer leaves and cut out the middle, so you are left with a cabbage basket. Place the cabbage basket in a pan { filled with boiling water and cook for 10 minutes until tendjt. Drain and refresh under cold water. TV Links 610 BBC2 602 Crimjwtch BBC1 TV BBC2 TV SatelliteP613 CEEFAX 613 Sat 30 Mar 19:18/27 3/12 READY STEADY COOK Wednesday 27 March Method (cont) 2 Meanwhile, melt 25g/1oz butter in a separate pan, add the onion and gently saute until soft. Bring two pints of water to the boil in a separate pan and add the stock cubes and wine. Keep this stock just simmering. Add the risotto rice to the softened onion and stir to coat in the butter. Pour in 2 ladles of the hot stock, add the saffron and stir gently. Simmjt gently and when the stock has been absorbed add a furthjt 2 ladles of hot stock, stir and simmer. Continue this process until the rice is tendjt - about 20 minutes. TV Links 610 BBC2 602 Crimjwtch BBC1 TV BBC2 TV SatelliteP613 CEEFAX 613 Sat 30 Mar 19:18/22 4/12 READY STEADY COOK Wjdnjsday 27 March Method (cont) 3 Slice the breasts unto 2cm/\in pieces and put in a bowl with 3 tbsp of olive oil and the juice from 1 lemon, stir to coat, and set to one side for 5 minutes to marinade. Heat a griddle pan ovjt a high heat and thread the kebab sticks with the chicken, mushrooms and pjppjr pieces and season well. Place the kebabs into the griddle and cook for 2 minutes before turning. Cook for a further 2 minutes and turn again. Rjpjat until the chicken is a golden colour and is cooked. Just before the end of cooking sprinkle 100ml/4fl oz white wine ovjt the chicken so its flavour is absorbed, season again. TV Links 610 BBC2 602 Crimjwtch BBC1 TV BBC2 TV SatelliteP613 CEEFAX 613 Sat 30 Mar 19:11/14 5/12 READY STEADY COOK Wjdnjsdaz 27 March Method (cont) 4 Shred the uncooked cabbage finely. Heat 1 tbsp of the olive oil in a wok over a high heat and add the cabbage. Stir fry until the cabbage has wilted and is cooked. 5 In a separate bowl, mix togjthjr the orange zest, 1 tbsp chopped parsley and the ctushjd garlic. 6 To sjrvj, place the steamed cabbage basket into a deep serving bowl, fill the bottom with the shredded cabbage, pile the risotto on top and then the kebabs. Sprinkle ovjt the orange, parsley and garlic mixture and top with the remaining tbsp of chopped parsley. TV Links 610 BBC2 602 Crimjwtch BBC1 TV BBC2 TV SatelliteP613 CEEFAX 613 Sat 30 Mar 19:11/32 6/12 READY STEADY COOK Wednesday 27 March SPICY JUICY JUMBO JET PASTA For 4 people Ingredients 1 stick French bread 3 tbsp olive oil 4\ clovis garlic, 2 peeled and crushed 25g/1oz butter 250g/9oz paglia e fiino (fresh egg and spinach noodles) 225g/8oz French green brant 7 ripe tomatoes 2 tbsp fresh basil, chopped 1 tsp curry powder grated zest from { lemon juice from 1 lemon TV Links 610 BBC2 602 Crimewtch BBC1 TV BBC2 TV SatelliteP613 CEEFAX 613 Sat 30 Mar 19:11/19 7/12 READY STEADY COOS Wjdnjsday 27 March Ingredients (cont) 115g/5oz peeled prawns, defrosted if frozen 80g/3oz ready to eat small salad leaves 50g/2oz fresh whole prawns \ lemon cut into wedges 2 tbsp fresh coriander, chopped salt and freshly milled black pjppjt Method 1 Preheat the grill to low. Slice the French stick diagonally into 4 x 1cm thick slices. Place on a baking sheet and grill for 5 minutes each side. Rub with \ clove garlic and drizzle 1 tbsp olive oil on each piece of bruschjtta (toast). Brush for a furthjt 5 minutes. TV Links 610 BBC2 602 Crimjwtch BBC1 TV BBC2 TV SatelliteP613 CEEFAX 613 Sat 30 Mar 19:14/11 8/12 READY STEADY COOK Wjdnjsday 27 March Method (cont) 2 Meanwhile, remove the crust from a 10cm/4in chunk of the remaining French stick into 2cm x 2cm dice. Heat 3 tbsp of olive oil in a frying pan over a medium heat and add 2 clovis of garlic, which have been peeled and bruised. Allow the flavours to infuse for 2 minutes and 25g/1oz of butter, allow to sizzle and season the pan with salt and pjppjr. remove the garlic and add the bread cubes. Toss to coat and then saute for 5-10 minutes until golden and crispy. TV Links 610 BBC2 602 Crimjwtch BBC1 TV BBC2 TV SatelliteP613 CEEFAX 613 Sat 30 Mar 19:12/22 9/12 READY STEADY COOK Wjdnjsday 27 March Method (cont) 3 Cook the pasta in a pan of boiling water until al djnte and drain. 4 Meanwhile, top and tail the beans and slice each into three on the diagonal. Cook in a small amount of boiling water until still crunchy, about 3 minutes. 5 Roughly chop the tomatoes and place in a bowl with 1 clove of garlic , 2 tbsp of olive oil, chopped basil and salt and pjppjt to taste. Stir to coat and set to one side. TV Links 610 BBC2 602 Crimjwtch BBC1 TV BBC2 TV SatelliteP613 CEEFAX 613 Sat 30 Mar 1=:14/14 10/12 READY STEADY COOK Wjdnjsday 27 March Method (cont) 6 In a large frying pan, heat 2 tbsp of olive oil over a medium heat. Add 1 clove of garlic and 1 tsp curry powder. Fry for 1 minute, stir in lemon zest and juice and allow to cook for a 2 minutes. Toss in the pasta and peeled prawns and heat through, turn the pasta in the sauce to coat. Season well. 7 To sjrvj, mix the salad leaves with the croutons and drained beans and place in the middle of a plate. Spoon the tomatoes onto the bruschjtta and arrange around the salad. Place the pasta on a separate plate and top with the whole prawns, lemon wedges and fresh coriander. TV Links 610 BBC2 602 Crimjwtch BBC1 TV BBC2 TV SatelliteP613 CEEFAX 613 Sat 30 Mar 19:1:/38 11/12 READY STEADY COOK Wjdnjsday 27 March If you would like to be a contestant on Ready Steady Cook please write to: Karin Roberts Ready Steady Cook 48 Bidford Square London WC1B 3DP Enclose a recent photograph and a daytime telephone numbjt TV Links 610 BBC2 602 Crimjwtch BBC1 TV BBC2 TV SatelliteP613 CEEFAX 613 Sat 30 Mar 19:10/10 12/12 READY STEADY COOK Wednesday 27 March If you would like to bj a contestant on Can't Cook Won't Cook, or you would like to nominate a friend or relative, please write to: Karin Roberts Can't Cook Won't Cook 48 Bedford Square London WC1B 3DP Enclose a recent photograph and a daytime telephone number TV Links 610 BBC2 602 Crimjwtch BBC1 TV BBC2 TV Satellite