P582 CEEFAX 1 582 Sat 30 Aug 20:55/10 X 1/5 CELEBRJTZ READY, STEADY, COOK A HUNTJN' AND A FISHIN' Chef: Nick Nairn and James Crossley, alias Hunter Ingredients For the Lasagnj: 2u0g/9oz baby vegetables ii carrots, French beans, baby sweetcorn 90ml/3fl oz olive oil 1 tbsp coriander seeds 4 tbsp chopped basil Quiz 589 TV & Radio 600 Lottery 55) A-Z 599 Front Page 100 The Biz 557 Next Page The Biz Music Main MenuP582 CEEFAX 1 582 Sat 30 Aug 20:50/47 '=mj{b{jkjz -lj!w5s575u5 j 7575=m X 2/5 Ingredients (cont) juice of 1 lemon 2 tomatoes, skinned and diced 115g/4oz fresh lasagnj 2 x 150g-175g/5-6oz salmon fillets, skinned and thickly sliced lengthways chervil to garnish For the Pudding: 55g/2oz caster sugar 50ml/2fl oz white wine 1 orange, segmented 200ml/7fl oz double cream 3 tbsp Greek yoghurt mint sprigs and icing sugar to garnish Quiz 589 TV & Radio 600 Lottery 555 A-Z 599 Front Page 100 The Biz 557 Next Page The Biz Music Main MenuP582 CEEFAX 1 582 Sat 30 Aug 20:54/07 3/5 Method 1 For the Lasagnj: Blanch the vegetables in salted water until just tender. Heat a griddle pan and add the vegetables and drizzle over a little olive oil. Cook for 3-4 minutes until browned. 2 To make the Sauce: Heat the olive oil and add the crushed coriandjt seeds. 'arm through to infuse, add the chopped basil, lemon juice, tomatoes and seasoning. Quiz 589 TV & Radio 600 Lottery 555 A-Z 599 Front Page 100 The Biz 557 Next Page The Biz Music Main MenuP582 CEEFAX 1 582 Sat 30 Aug 20:51/28 X 4/5 Method (cont) 3 Cook the lasagne according to the packet instructions. 4 Heat a frying pan until hot, add the salmon slices, squeeze over the juice of half a lemon and cook for two minutes on one side only. Transfer to a plate to continue cooking. 5 On a serving plate layer up the lasagne, vegetables and salmon and drizzle the sauce around. Garnish with a sprig of chjtvil. Quiz 589 TV & Radio 600 Lottery 555 A-Z 599 Front Page 100 The Biz 557 Next Page The Biz Music Main MenuP582 CEEFAX 1 582 Sat 30 Aug 20:51/49 5/5 Method (cont) 6 For the Pudding: Melt the sugar in a small frying pan and heat until golden brown. Then carefully add the wine. Add the orange segments, remove from the heat and allow to cool. 7 Whip the cream until it forms soft peaks. Fold in the Greek yoghurt and stir in the orange caramel mixture. Spoon into a sjtving dish and chill. To serve garnish with a sprig of mint and dust with icing sugar. Quiz 589 TV & Radio 600 Lottery 555 A-Z 599 Front Page 100 The Biz 557 Next Page The Biz Music Main Menu