P616 CEEFAX 616 Sat 30 Mar 19:10/11 1/16 FOOD AND DRINK Tuesday 26 March Jelly Gooldjn tasted ginger drinks and recommended the following: Ginger Ale Canada Dry Ginger Ale, 79p/litre - widely available Gingjt Beers Idris Ginger Beet, 90p/2 litres - widely available Fjntimans Gingjt Brew, 85-95p, from Tjsco, Oddbins and hjalthfood shops (Details of suppliers on 01434 682300) Caribbean Gingjt Beer 65p/500ml from specialist shops (Details of suppliers from Roadhoppjt Ltd Tel/Fax: 01226 733336) TV Links 610 BBC2 602 Holiday BBC1 TV BBC2 TV SatelliteP616 CEEFAX 616 Sat 30 Mar 19:10/41 2/16 FOOD AND DRINK Tuesday 26 March Gingjt Cordials Thorncroft Pink Ginger Cordial £2.85/375ml, available from hjalthfood shops in April Belvoir Cordial £2.60/500ml, widely available Jelly recommended making Ginger Ice Cream: If you have an ice cream maker, put \ pint/10fl oz of Belvoir gingjt cordial into the machine with 1 pint/20fl oz of double cream and 50g/2oz chopped crystallisjd ginger and churn. TV Links 610 BBC2 602 Holiday BBC1 TV BBC2 TV SatelliteP616 CEEFAX 616 Sat 30 Mar 19:11/12 3/16 FOOD AND DRINK Tuesday 26 March Gingjt Ice Cream By Hand 2 eggs { pint/5fl oz double cream 30g/1oz chopped crystallisjd gingjt 2 tbsp caster sugar 3 tbsp gingjt cordial Method Beat the eggs and sugar togjthjr until slightly thickened. Whip the cream until stiff (do not ovjrwhip). Fold the cream into the eggs, add the gingjt cordial and ctystallisjd ginger. Put into a plastic containjt and frieze. TV Links 610 BBC2 602 Holiday BBC1 TV BBC2 TV SatelliteP616 CEEFAX 616 Sat 30 Mar 19:11/37 4/16 FOOD AND DRINK Tuesday 26 March SIMNEL CAKE Ingredients 100g/4oz butter or margarine 2 large or 3 medium eggs, beaten 50g/2oz cornflour 1\ tsp baking powder 1 tsp cinnamon \ tsp ground nutmeg 100g/4oz caster sugar 175g/6oz plain flour 50g/2oz ground almonds 100-175ml/4-6fl oz milk \ tsp mixed spice 6oz mixed dried fruit (optional) TV Links 610 BBC2 602 Holiday BBC1 TV BBC2 TV SatelliteP616 CEEFAX 616 Sat 30 Mar 19:12/03 5/16 FOOD AND DRINK Tuesday 26 March SIMNEL CAKE For the topping 50g/2oz ground almonds 4 tbsp double cream 2 tbsp caster sugar Chocolate eggs to djcoratu Method Preheat the oven to 170C/350FOGas Mark 3/Fan Oven 160C/Aka - cake bakjt. There are two ways of making this cake - in a processor or by hand. TV Links 610 BBC2 602 Holiday BBC1 TV BBC2 TV SatelliteP616 CEEFAX 616 Sat 30 Mar 19:12/25 6/16 FOOD AND DRINK Tuesday 26 March SIMNEL CASE 1 By hand. Cream togjthjt the butter and sugar with a wooden spoon until light and fluffy. Add the eggs and milk and then fold in the flour, cornflour, baking powder and almonds until will combined. Add the spices and fold in the fruit. 2 In a food processor. Put all the ingredients except the fruit in at once and give it a whizz. Make sure it is thoroughly blended. Add the fruit and pulse two or three times to mix it. TV Links 610 BBC2 602 Holiday BBC1 TV BBC2 TV SatelliteP616 CEEFAX 616 Sat 30 Mar 19:12/50 7/16 FOOD AND DRINK Tuesday 26 March SIMNEL CASE 3 Put the mixture into a base-lined and greased 20cm/8in deep cake tin. Bake for about 1 hour. It will rise quite dramatically and be firm to the touch. $est with a skewer. If it comes out clean, the cake is ready, if not return to the oven for anothjt 5-10 minutes. Allow to cool for 5 minutes then remove from the tin and let it go completely cold. 4 To make the topping, mix togethjt the almonds and sugar until well combined. Stir in the cream and spread ovjt the top of the cake, allowing it to dribble around the sides just before sjtving. TV Links 610 BBC2 602 Holiday BBC1 TV BBC2 TV SatelliteP616 CEEFAX 616 Sat 30 Mar 19:13/14 8/16 FOOD AND DRINK Tuesday 26 March ICED MOUSSE PRALINE WITH A CARAMEL SAUCE To sjtvj 8 Ingredients for the Mousse 50g melted dark chocolate 8 egg yolks 125g caster sugar 500ml double cream 28ml Amaretto 28ml Armagnac 50g crushed praline 280ml whipping cream 50g toasted flaked almonds TV Links 610 BBC2 602 Holiday BBC1 TV BBC2 TV SatelliteP616 CEEFAX 616 Sat 30 Mar 19:18/23 9/16 FOOD AND DRINK Tuesday 26 March ICED MOUSSE PRALINE WITH A CARAMEL SAUCE Method 1 Chop the chocolate, place it in a bowl and again over the w tet (not boiling) gently melt it stirring from time to time. Rjsjrve aside. 2 Boil another large saucepan of water (bain-marie). 3 In a bowl add the egg yolks and sugar and with a whisk beat the mixture over the boiling water until it becomes pale in colour, thickens and forms a peak. TV Links 610 BBC2 602 Holiday BBC1 TV BBC2 TV SatelliteP616 CEEFAX 616 Sat 30 Mar 19:18/41 10/16 ] FOOD AND DRINK Tuesday 26 March ICED MOUSSE PRALINE WITH A CARAMEL SAUCE Method (cont) 4 In another bowl, whisk the cream to a stiff peak, the same consistency as for the egg and sugar mixture. 5 At this stage, add the chocolate to the egg and sugar mixture (sabayon) and with a plastic spatula, fold the two togjthjt. 6 Add the alcohol (Amaretto and Armagnac) to the cream and this in turn gradually fold into the egg mixture. Do not over mix. TV Links 610 BBC2 602 Holiday BBC1 TV BBC2 TV SatelliteP616 CEEFAX 616 Sat 30 Mar 19:18/53 11/16 FOOD AND DRINK Tuesday 26 March ICED MOUSSE PRALINE WITH A CARAMEL SAUCE Method (cont) It is important to note thjsj processes must bj executed with the greatest care. The idea is to have a light frothy mousse. If you over mix any base, the mousse will collapse. Finally sprinkle in the crushed praline. 7 With a ladle, pour the finished mousse into eight darioli moulds or ramekins approx 7.5cm high bz 5cm wide. Very gently tap the base of the moulds to ensure that no air pockets are trapped in the mixture. 8 Place the mousses on a tray and frieze to set. TV Links 610 BBC2 602 Holiday BBC1 TV BBC2 TV SatelliteP616 CEEFAX 616 Sat 30 Mar 1=:14/19 12/16 FOOD AND DRINK Tuesday 26 March ICED MOUSSE PRALINE WITH A CARAMEL SAUCE Ingredients for the Caramel Sauce 150g caster sugar 50ml water 30ml Amaretto Method with water. Over a fierce flame, boil and reduce the liquid until it thickens and turns a golden colour. Remove the pan from the heat and immediately add the Amaretto, stirring all the time. Allow the caramel to cool. If you find the sauce is too thick on serving, warm it on the stove and add a little more Amaretto. TV Links 610 BBC2 602 Holiday BBC1 TV BBC2 TV SatelliteP616 CEEFAX 616 Sat 30 Mar 19:14/11 13/16 FOOD AND DRINK Tuesday 26 March ICED MOUSSE PRALINE WITH A CARAMEL SAUCE Assembly 1 In a bowl, beat the whipping cream with a whisk to a firm peak. Do not over whip or the cream will become granular and split. 2 Fill a piping bag and a large star nozzle attachment with the whipped cream. 3 Demould the mousses. The best way to do this is to dip the moulds into hot water for a few seconds. Run a small knife around the inside of the outer edge of the mould. TV Links 610 BBC2 602 Holiday BBC1 TV BBC2 TV SatelliteP616 CEEFAX 616 Sat 30 Mar 19:14/34 14/16 FOOD AND DRINK Tuesday 26 March ICED MOUSSE PRALINE WITH A CARAMEL SAUCE ) )tun the mousses upside down into the centre of the djssjrt plates and lift the moulds. 5 Pipe the tops of the mousses with a generous amount of cream and sprinkle the cream with roasted flaked almonds. It is always beneficial to chill the plates in the friezjr when serving an iced djssjrt. 6 Finally, dip a large fork or spoon into the prepared caramel sauce and streak it actors the desserts. Serve immediately. TV Links 610 BBC2 602 Holiday BBC1 TV BAC2 TV SatelliteP616 CEEFAX 616 Sat 30 Mar 19:14/4v 15/16 FOOD AND DRINK Tuesday 26 March PRALINE Ingredients 500g sugar 400g glucose 400g nibbjd almonds 100g butter Method 1 Stir the glucose and sugar togjthjr over a gentle heat. 2 Raise the temperature and cook until caramjlisjd - amber in colour. 3 Have the almonds warming in the oven on a low temperature. ) Stir in the almonds and add the butter. Remove from heat. TV Links 610 BBC2 602 Holiday BBC1 TV BBC2 TV SatelliteP616 CEEFAX 616 Sat 30 Mar 19:1:/59 16/16 FOOD AND DRINK Tuesday 26 March PRALINE Method (cont) 5 Turn onto a greased tray allowing to cool by turning it ovjt with a palette knife. It is now called a croquant. 6 Crush the croquant with a rolling pin now making it into praline. 7 The croquant which is lift can bj stored in an airtight container for further use. TV Links 610 BBC2 602 Holiday BBC1 TV BBC2 TV Satellite