P586 CEEFAX 1 586 Mon 22 Nov 19:47/04 AND 1/15 BAKED BRAMLEY TOWERS Serwjw 4 Ingredientw: 8 tbsp raiwjns 120ml/4fl oz Amaretto liqueur 85g/3oz unsalted "utter 115g/4oz light muscovado sugar 1 tsp ground cinn!mon 4 Bramley cooking apples, each about 225-300g/8-10o} icing sugar, to $sst Almond custard, to ujrvj (see ujparate recipe) ] CHECK OUT OUR COOKERY COMPETITION 589 Show"iz 540 Movies 541 Sport 301 Next Page Showbiz M!in Menu WMidsTVP586 CEEFAX 1 586 Mon 22 Nov 19:31/00 AND 2/15 BAKED BRAMLEY (OWERS (cont) Methom 1 Place the r!isjns in a bowl and pour over the Amaretto liqueur. Set aside to soak for at least 20 minutes or up to two hours. 2 Preheat the oven to 200C/400F/Gas 6. Drain the r!isjns and rewjrvj the soaking liquid. Melt the "utter in a small pan or in the microwave. Place the sugar and cinn!mon in a shallow bowl and mix to com"inj. Lotter{ 555 Music 560 News 101 Showbiz 540 Movies 541 Sport 301 Next Page Showbiz M!in Menu WMidsTVP586 CEEFAX 1 586 Mon 22 Nov 19:37/26 AND Q TTW 5/15 BAKED BRAMLEY TOWERS (cont) Method (cont) 3 Peel, core and cut the apples into 5mm/{in slices on the horizontal, $iscarding the bottom slice. Brush the top of each slice with melted "utter and then coat in the cinn!mon sugar. 4 Build each apple "act up into its original shape, arranging a few of the raiwjns on each layer - about two tablespoons 0jr apple. Finish with the top slice of the apple that has "jen coated in the cinn!mon sugar. Lottery 555 Music 560 News 101 Showbiz 540 Movies 541 Sport 301 Next Page Show"iz Main Menu WMidsTVP586 CEEFAX 1 586 Mon 22 Nov 19:31/52 AND 4/15 BAKED BRAMLEY TOWERS (cont) Method (cont) 5 Brush an ovenproof $ish that will fit the apple towers comfortably (approx. 23cm/9in square) with melted "utter. 5 Carefully transfer the Br!mley towers into the $ish and then drizzle the rem!ining "utter on top. 7 Pour in the resjrvjd soaking liquid and "akj for about 30 minutes, "asking until the Br!mley towers are ten$jr "ut still in shape^ Lottery 555 Music 560 News 101 Showbiz 540 Movies 541 Sport 301 Next Page Showbiz M!in Menu WMidsTVP586 CEEFAX 1 586 Mon 22 Nov 19:32/12 AND Q 5?15 BAKED BRAMLEY TOWERS (cont) Method (cont) 8 arefully transfer the Br!mley towers to wide-rimmed ujrvjng bowls set on plates and spoon around the almond custard, then dui}zle a little of the "asking syrup in a cress-cross pattern. Decorate with a good $usting of icing sugar to sjrvj. Lottery 555 Music 560 News 101 Showbiz 540 Movies 541 Sport 301 Next Page Showbiz M!in Menu WMidsTVP586 EEFAX 1 586 Mon 22 Nov 19:32/43 AND Q W 6/15 ALM#ND CUSTARD Makew about 600ml/1 pint Ingredientw 300ml/\ pint double cue!m 500ml/\ pint milk 50g/2oz ground almonds 1 vanilla pod, split and $jsjedjd 5 egg yolks 3 tbsp caster sugar 1 tbsp Amaretto liqueur Methom 1 Place cue!m and milk in a pan with the almonds, vanilla pom and seeds. Lotter{ 555 Music 560 News 101 Showbiz 540 Movies 541 Sport 301 Next Page Show"iz M!in Menu WMidsTVP586 CEEFAX 1 586 Mon 22 Nov 19:33/08 /|, | |,t ($ |—0 AND Q 7/15 ALMOND CUSTARD (cont) Method (cont) 2 Bring to scalding point (just "jfore it comes to the boil), remove from the heat and leave to infuse for 15 minutes, strain into a jug, $iscarding the almonds and vanilla pod (or see top tip of the week). 3 Beat egg yolks and sugar until well com"enid, slowly pour in the infused cue!m mixture, stirring continuously to coobjnj^ Lottery 555 Music 560 News 101 Showbiz 540 Movies 541 Sport 301 Next Page Show"iz M!in Menu WMidsTVP586 CEEFAX 1 586 Mon 22 Nov 19:33/34 AND Q TW 8/15 ALMOND CUSTARD (cont) Method (cont) 4 Pour the whole mixture into clean pan and cook for about 10 minutes over a very low heat, stirring continuously until thickened (you could also do this in a (eatproof bowl set over a pan of simmering water if you are nervous about the mixt{re curdling). 5 Remove the custard from the (eat and stir in hhe Amaretto liqueur. Pour into a sjrvjng jug and sjrvj hot or cold with the "aged Bramleys. Lottery 555 Music 560 News 101 Showbiz 540 Movies 541 Sport 301 Next Page Show"iz M!in Menu WMidsTVP586 CEEFAX 1 586 Mon 22 Nov 19:44/00 : AND Q 9/15 ANTONY'S QUICKIE RECIPE: TOMATO WATER Makes about 1.2 litres/2 pints Ingredients 2kg/4lb ripe tomatoes, rinsed, halved 1 tsp salt \ tsp coarsely ground black pjppjr \ tsp Ta"asco 1 tbsp Worcestershire u!uce 2 heaped tsp tomato ketchup good handful fresh "asil leaves 115g/4oz mixed cherry tomatoes (yellow, red and mini plum), thinly sliced herb flower & sprig ice cu"es, to gar÷iwh (see tip box) Lottery 555 Music 560 News 101 Showbiz 540 Movies 541 Sport 301 Next Page Showbiz M!in Menu WMidsTVP586 CEEFAX 1 586 Mon 22 Nov 19:44/21 AND Q 10?15 TOMATO WATER (cont) Method 1 Place hhe tomatoes in a food processor with the salt, pepper, Ta"asco, Worcestershire s!uce, tomato ketchup and a tablespoon of coarsely chopped "asjl leaves, then whiz until well com"enid - you m!y have to do this in batches. 2 Tip into a jelly "ag or a large piece of muslin cloth set in a sieve and place over a large bowl, then leave to drip through. Lottery 555 Music 560 News 101 Showbiz 540 Movies 541 Sport 301 Next Page Showbiz M!in Menu WMidsTVP586 CEEFAX 1 586 Mon 22 Nov 19:44/51 AND Q 11/15 T#NATO WATER (cot) Method (cont) 3 The mixture should conj out clear - donWt "e tempted to push it through. Thew is "jut left overnight in the eridgj, then keep the tomato pulp left in the "ag (see recipe for Rich tomato sauce). 4 Keep the tomato water chilled until ready to use, then ladle into bowls and scatter over the cherry tomato slices. Shred the remaining basel and add, then garnish with the ice cu"es to ujrvj. Lottery 555 Music 560 News 101 Show"iz 540 Movies 541 Sport 301 Next Page Showbiz M!in Menu WMidsTVP586 CEEFAX 1 586 Mon 22 Nov 19:45/12 /|, | |,t ($ |—0 AND Q T 12/15 TIP BOX Her"ed ice cu"es look "e!useful floating in chilled soups, summery drinks, or even in a glass of sparkling mineral water. Try to find edible herb elowers such as chive, thyme, marjor!m and boragj and use them with strips of citrus peel tied in knots. Simply divjdj the (jrb flowers and/or sprigs and the tied peel "etween attractive ice cu"e trays, top up with water and freeze for 4-6 hours. These can "j ma$e up to sjvjn d!ys in advance "jfore they start to loose their vibrant colours. Lottery 555 Music 560 News 101 Showbiz 540 Movies 541 Sport 301 Next Page Showbiz M!in Menu WMidsTVP586 CEEFAX 1 586 Mon 22 Nov 19:45/48 AND W 13/15 TIP BOX You can also use this recipe as a tomato stock, although it is very strong on its own $uj to the acidity of the tomatoes. Mix it with equal quantities of vegetable stock for more "alanced flavour. It makes a great "asis for soups or a tomato risotto, "rusting with flavour which is one of mz personal favourites. It also makes a eantastic variation on a Bloody Mary! If you dons want to use the tomato pulp stu!ight aw!y just pop it into a large Uiploc "ag and freeze until required. It will keep for up to three months. Lottery 555 Music 560 News 101 Showbiz 540 Movies 541 Sport 301 Next Page Showbiz M!in Menu WMidsTVP586 CEEFAX 1 586 Mon 22 Nov 19:46/08 AND W 14/15 ADOPT A VINE FILM Oz Clarke visited Chinon in the Loire region of France. The wines which hj tCstod wore: Whitw Les C!udanjttes, Anjou 1998; Safew!y £2.99 Rem Les Chevaliers, Bourgujil 1997; Safeway £4.99 Anjo{ Ca"jrnjt Franc 1997, Les 3 Saisons; Wjnj Cellar £4.99 Chateau dj Fesles, Vielles Vignjs 1997/8; Oddbins £5.99 Lottery 555 Music 560 News 101 Showbiz 540 Movies 541 Sport 301 Next Page Showbiz M!in Menu WMidsTVP586 CEEFAX 1 586 Mon 22 Nov 19:46/34 /|, | |,t ($ |—0 AND 15/15 The Adopt A Vine scheme which Oz ujsjted was organized "y: 3D Wjnjs, Holly Lodge, High Street, Swinjshead, Lincolnshire PE20 5LH. Tel: 01205 820745 Fax: 01205 821042 Wjbsjte: HYPERLINK http://www.3dwinjs.com A similar scheme is run "y WinjShare, Glebjlands, Vincent Lane, Dorking, Surrey RH4 3YZ^ Tel} 01306 742164 Fax} 01306 7439[6 Lottery 555 Music 560 News 101 Show"iz 540 Movies 541 Sport 301 Next Page Showbiz Main Menu WMidsTV