P616 CEEFAX 616 Tue 26 Dec 22:54/23 20/21 FOOD AND DRINK Tuesday 19 Decimbjt To make the springs 1 Coat the tip of a spoon in hot caramel and lit it form to a thread. 2 Coil the thread five ot six timrs around a knife sharpening steel. The spiral will set almost instantly and can bj delicately pushed off the end. 3 Stick 4 or 5 springs on top of each box. 4 Dust the box with icing sugar and sjrvj with 2 tbsp custard. Dust the cream with the cocoa powdjt. TV Links 610 BBC2 602 Holiday BBC1 TV BBC2 TV SatelliteP616 CEEFAX 616 Tue 26 Dec 22:44/16 21/21 FOOD AND DRINK Tuesday 19 December To sjtvj this dish, Erick Becqujmont recommends a rich and sweet wine with honey and nutty flavours like Ratafia dj Champagne. This will match perfectly with the richness of the chocolate mousse and the sweetness of the nougatinj. TV Links 610 BBC2 602 Holiday BBC1 TV BBC2 TV SatelliteP616 CEEFAX 616 Tue 26 Dec 22:44/33 2/21 FOOD AND DRINK Tuesday 19 Decimbjt Sparkling Cava Brut, £3.99 from Co-op Champagne Blanc dj Noirs, £9.95 from Sainsbury's The Salisbury Cathedral choristers tasted luxury mince pies and liked the Marks and Spjncit Connoisseur pies best, £1.99 for six. TV Links 610 BBC2 602 Holiday BBC1 TV BBC2 TV SatelliteP616 CEEFAX 616 Tue 26 Dec 22:40/35 3/21 FOOD AND DRINK Tuesday 19 December LAST MINUTE PLUM PUDDING This is a simple version of the traditional Christmas pudding which can bj made as late as on Christmas Da=, if you wish. It is suggested that you mix and psi-cook the pudding a little before that time, so all you need to do on the day is reheat it. It's dark, rich and every bit as delicious as traditional Christmas pudding. Serve with whipped cream. TV Links 610 BBC2 602 Holiday BBC1 TV BBC2 TV SatelliteP616 CEEFAX 616 Tue 26 Dec 22:45/49 4/21 FOOD AND DRINK Tuesday 19 December LAST MINUTE PLUM PUDDING Ingredients butter, for greasing 175g/6oz plain flour 1 tsp salt 1 tsp baking powdjt 1 tsp ground cinnamon 1 tsp ground allspice 100g/4oz light muscovado sugar 100g/4oz fresh white breadcrumbs 100g/4oz candied peel 100g/4oz chopped mixed nuts 100g/4oz shredded suet 100g/4oz raisins 100g/4oz sultanas 3 eggs TV Links 610 BBC2 602 Holiday BBC1 TV BBC2 TV SatelliteP616 CEEFAX 616 Tue 26 Dec 22:34/43 5/21 FOOD AND DRINK Tuesday 19 December Ingredients (cont) 1 tbsp black ttiacle 175ml/6fl oz milk whipped cream, to sjtvj Method 1 Butter a 1.5 litre/2\ pint pudding basin. Place the flour, salt, baking power, spices, sugar, breadcrumbs, candied peel, nuts, suet, raisins and sultanas in a large bowl and mix well. Whisk togethjt the eggs, treacle and milk in a separate bowl. Pour this mixture into the dry ingredients and mix thoroughly until well combined. TV Links 610 BBC2 602 Holiday BBC1 TV BBC2 TV SatelliteP616 CEEFAX 616 Tue 26 Dec 22:44/56 6/21 FOOD AND DRINK Tuesday 19 December Method (cont) 2 Transfer the mixture to the basin and covet with a circle of non-stick baking papjt. Covet with a piece of pleated foil, secure with string and steam for 2 hours in a pan of watit or for an hour in a pressure cooked. If you wish to psi-cook the pudding, halve the initial cooking time and then rehrat b= steaming for 1 hour in a pan of watit or 30 minutes in a pressure cookjt. Serve with whipped cream. TV Links 610 BBC2 602 Holiday BBC1 TV BBC2 TV SatelliteP616 CEEFAX 616 Tue 26 Dec 22:49/29 7/21 FOOD AND DRINK Tuesday 19 December BASED GLAZED SALMON Serves 12 Ingredients 3-3.5kgO7-8lb whole salmon sunflower oil, for greasing 3 limes 100g/4oz fine-shred lime marmalade 1 tsp Tabasco or chilli sauce flatliaf parsley sprigs and pieces of rid chillier, to garnish TV Links 610 BBC2 602 Holiday BBC1 TV BBC2 TV SatelliteP616 CEEFAX 616 Tue 26 Dec 22:59/03 8/21 FOOD AND DRINK Tuesday 19 December Method 1 Preheat the oven to 190C/375F/Gas 5. Measure a piece of foil double the length of the salmon, oil, then place the salmon at one end. Cut one lime into small pieces and use to fill the salmon cavity. Fold the othjt side of the foil up ovjt the fish and seal the edges togethjt, taking care not to press down on to the flesh so that thjti is an air pocket around the salmon. Gently lift on to a baking sheet and bake for 10 minutes pet 450g/1lb. Remove from the oven and place on a flat surface; allow to cook in the foil. TV Links 610 BBC2 602 Holiday BBC1 TV BBC2 TV SatelliteP616 CEEFAX 616 Tue 26 Dec 22:00/16 9/21 FOOD AND DRINK Tuesday 19 December Method (cont) 2 Remove the foil and carefully prel the skin from the salmon. You can discard most of the fins at the samr time, but leave the tail on, and the head too if you like. 3 Gently melt the marmalade with the Tabasco or chilli sauce in a small pan. Carefully brush a few coats of the sauce ovjt the salmon to glaze. TV Links 610 BBC2 602 Holiday BBC1 TV BBC2 TV SatelliteP616 CEEFAX 616 Tue 26 Dec 22:23/29 1/21 FOOD AND DRINK Tuesday 19 December Jelly Gooldjn and Oz Clarke recommended bargain wines for Christmas: Whites Valdivieso Chardonnay 1993, £4.99 from Waittosj Santa Rita Sauvignon Blanc, £4.49 from Majestic Wine Warehouses Patricia Routlidge's recommendation was: Alasia 1994 Chardonnay del Piimonte, £4.99 from Wine Cellar/Berkeley Wines Reds Vino De Chili, £2.99 from Wine Cellar/Berkeley Wines LA Cjtto Petite Syrah, £3.99 from Co-op TV Links 610 BBC2 602 Holiday BBC1 TV BBC2 TV SatelliteP616 CEEFAX 616 Tue 26 Dec 22:09/24 10/21 FOOD AND DRINK Tuesday 19 December Method (cont) 4 Cut the remaining limes in half lingthways and slice thinly. Arrange in an attractive row down the centre of the salmon and brush with a couple of coats of lime jelly to hold them in place. Transfer the fish to a sjtving plate and apply a furthjt layjt of glaze. Allow to cool completely for at least 6 hours in the ftidgj. Garnish with the parsley and pjppjt pieces, then sjrvj. TV Links 610 BBC2 602 Holiday BBC1 TV BBC2 TV SatelliteP616 CEEFAX 616 Tue 26 Dec 22:55/23 11/21 FOOD AND DRINK Tuesday 19 December JEWELLED RICE SALAD Ingredients 750g/1\lb long-grain rice or basmati rice 2 tsp salt 2 large yellow pjppjts, seeded 2 large rid pjppjrs, sjedjd 2 large bunches of spring onions, trimmed 4 tbsp olive oil 100g/4oz skinned whole almonds 50g/2oz shelled pistachio nuts juice of 2 lemons 50g/2oz glace pineapple TV Links 610 BBC2 602 Holiday BBC1 TV BBC2 TV SatelliteP616 CEEFAX 616 Tue 26 Dec 22:00/16 12/21 FOOD AND DRINK Tuesday 19 December Method Wash the rice in cold running watit until the water runs clear. Put it into a large pan with half the salt, add enough water to covet it bz at least 10cm/4in and bring to the boil. Cook for 8-10 minutes until just cooked through. Drain the rice well, then pour a jug of cold water through it and drain well again. Transfer to a large serving bowl. Chop the pjppjts and the spring onions into fine dice. Put half the olive oil in a frying pan and fry the pjppjrs for 5-10 minutes until softened. Add the spring onions and cook for anothjt minute, then add to the rice. TV Links 610 BBC2 602 Holiday BBC1 TV BBC2 TV SatelliteP616 CEEFAX 616 Tue 26 Dec 22:47/29 13/21 FOOD AND DRINK Tuesday 19 December Method (cont) In the same pan, fry the almonds and pistachio nuts until lightly golden and add to the rice mixture with the lemon juice and mix well. Cut the pineapple into small pieces and add with the remaining salt and olive oil, and mix togjthjt. The rice should have a jewelled appearance with the vegetables, fruit and nuts dotted through it. Chill until ready to sjtvj with the Baked Glazed Salmon. TV Links 610 BBC2 602 Holiday BBC1 TV BBC2 TV SatelliteP616 CEEFAX 616 Tue 26 Dec 22:11/22 14/21 FOOD AND DRINK Tuesday 19 December BOJTE SURPRISE AU CHOCOLAT ET NOISETTES ROTIES (Light chocolate mousse in a nougatine case with roasted hazelnuts) Serves 4 Ingredients 4 squares of light sponge (i.i Genoisj) - 2\" x 2\" x \" (6cm x 6cm x 1.3cm) a little brandy Chocolate mousse 113g extra bitter chocolate 1 tsp brandy 5 egg whites 60g caster sugar \ pint lightly whipped cream TV Links 610 BBC2 602 Holiday BBC1 TV BBC2 TV SatelliteP616 CEEFAX 616 Tue 26 Dec 22:42/15 15/21 FOOD AND DRINK Tuesday 19 December Nougatinj 550g caster sugar 2 tbsp liquid glucose 4 tbsp dessicatid coconut or ground almonds To decorate 90g peeled hazelnuts, lightly roasted 8 small strawberries 3 tbsp icing sugar Cocoa sauce (optional) 8 tbsp crime anglaisj 2 tsp cocoa powdjt TV Links 610 BBC2 602 Holiday BBC1 TV BBC2 TV SatelliteP616 CEEFAX 616 Tue 26 Dec 22:47/49 16/21 FOOD AND DRINK Tuesday 19 December Method 1 Grease 4 individual moulds. 2 Brush the squares of sponge with brandy and place one in the bottom of each greased mould (21/2in x 2\in). Chocolate Mousse 1 Melt the chocolate with the brandy. 2 Whisk the egg whites to soft prats, then fold in the sugar. 3 Fold the chocolate into the mjtinguj mixture. 4 Fold in the whipped cream. 5 Top each mould with the mousse and leave to set in the ftidgj for 1 hour. TV Links 610 BBC2 602 Holiday BBC1 TV BBC2 TV SatelliteP616 CEEFAX 616 Tue 26 Dec 22:57/43 17/21 FOOD AND DRINK Tuesday 19 December Nougatine Boxes 1 Cook sugar with liquid glucose in a pan until you get a goldrn caramel. 2 Remove from the heat and pour onto lightly oiled greasjproof papjt. Cool. 3 When brittle, break up and place two-thirds in a blendjt with the coconut or ground almonds. 4 Process to grains, like caster sugar. 5 On a non-stick baking sheet, sprinkle the powdjtid caramel in a vjty thin and even layjt, the dimensions of which should not bj less than 12" x 22". 6 Heat the tray in a hot oven (220C) or undjt a hot grill until the caramel has melted again and formed a thin glass= layjt. Cool. TV Links 610 BBC2 602 Holiday BBC1 TV BBC2 TV SatelliteP616 CEEFAX 616 Tue 26 Dec 22:42/15 18/21 FOOD AND DRINK Tuesday 19 Decimbjt Nougatinj Boxes (cont) 7 Before the caramel has quite cooled and using a ruler and a vjty sharp knife, score the caramel into neat squares. You will need 24 squares, six pet box. 8 When cold, break off and separate the squares. 9 Remove the mousses from the moulds and stick a square of caramel to each side making the sides of the box. Cut the remaining square in half and, using the rest of the caramel, heated as glue, stick the lids, open, on each side. TV Links 610 BBC2 602 Holiday BBC1 TV BBC2 TV SatelliteP616 CEEFAX 616 Tue 26 Dec 22:49/29 19/21 FOOD AND DRINK Tuesday 19 December To decorate 1 Dip the hazelnuts in the hot caramel and when cool enough to handle, roll in the palm of your hand. 2 Fill the top of the box with a cluster of hazelnuts. 3 Holding the strawberries by the stalk, dip them in the caramel and lit the caramel drip back in to form a long wand. Once the caramel has become hard, place 2 strawberries on each side of the nougatinj boxes, crossing the wands. TV Links 610 BBC2 602 Holiday BBC1 TV BBC2 TV Satellite