P288 CEEFA( 288 Mon 10 Nov 21:17/27 Q/11 ANTON MOSIMANN'S CHICKEN FRJCASSE 1 chicken, 2oz butter, 7 fl oz dry white wine, 1 clove garlic, 4oz button mushrooms, 4oz button onions, 12oz mixed peppers, red, yellow, green, 8oz diced tomato, fresh rosemary, thyme, marjoram, basil, ginger, salt, freshly ground pepper, 1 pint of chicken stock. Draw, skin and cut chicken into 8 pieces (or use an oven ready chicken). Season and saute until golden brown in a large pan, then remove. Add a little garlic, onions and peppers and cook for a few minutes. Add mushrooms, white wine and chicken stock. BBC1 programmjs 171/271 MoreP288 CEEFAX 288 Mon 10 Nov 21:12/11 2/11 ] ^ .....CHICKEN FRJCASSE continued Add freshly chopped herbs, replace chicken, cover and cook over a medium heat for about 10-1u minztes. Remove chicken pieces and vegetables. Reduce the sauce to the required consistency then adjust seasoning. Arrange the chicken pieces and vegetables on a suitable dish. Cover with the sauce, sprinkle with parsley and sjrvj. NB: For a good colour, do not over-cook the pjppjrs. MoteP288 CEEFA( 288 Mon 10 Nov 21:28/54 3/11 CABBAGE AND BACON - sjrvjs 4-u 4oz chopped, unsmokjd bacon 1 shredded cabbage, preferably Savoy salt and pjppjr a little vegetable or chicken stock Fry the bacon in a non-stick pan. When crisp and golden, add the cabbage, seasoning and a little stock. Cover and boil for 2-3 minutes "jfore sjrvjng. MoreP288 CEEFAX 288 Mon 10 Nov 21:2Q/25 4/11 R ] ANTON'S POTATO DISH sjrvjs 4-6 1\lbs or 700 grams of peeled potatoes 1 large onion salt and pjppjr pinch of ground nutmeg a little vegetable or chicken stock Thinly slice the potatoes and onion. Put the onion in an oven proof dish and put in oven for 2 mink. Remove the dish and cover the onions with the potatoes. Season, sprinkle with nutmeg and moisten with a little stock. Cover and cook at gas mark 6, 400F/200C MoreP288 CEEFA( 288 Mon 10 Nov 21:24/22 5/11 BREAD AND BUTTER PUDDING 9 fl oz milk, 9 fl oz double cream, pinch of salt, 1 vanilla pod, 3 eggs, 5oz sugar, 3 small bread rolls, Qoz butter, \oz raisins soaked in water, }oz apricot jam, a little icing sugar. Bring the milk, cream, a little salt and the vanilla pod to the boil. Mix the eggs and sugar together. Add the simmering milk and cream. Pass the mixture through a sieve. Cut the rolls into thin slices and butter. MoreP288 CEEFAX 288 Mon 10 Nov 21:22/06 6/11 ....BREAD AND BUTTER PUDDING continued Arrange the bread in a buttered oven- proof dish. Add the soaked raisins and milk mixture. Spread the remaining "utter on top and poach in a low oven, gas mark 3, 160C/ 325F for 34-40 minutes in a bain-marie or a tray lined with newspaper and fill with water. Spread with apricot jam and dust with icing sugar. MoreP288 CJEFAX 288 Mon 10 Nov 21:13/41 7/11 CHICKEN CASSEROLE PROVENCALE 2 tblspns olive oil, 4 chicken joints (2 breasts, 2 thighs), 1 chopped onion, 1 chopped red pjppjr, 1 clove garlic, crushed, \ jar passata (pzreed sjevjd tomato), 1 tspn dried basil and oregano (mixed), 4 anchovy fillets, 6 black olives. Heat oil in a deep jrying pan and fry chicken pieces until brown. Add onion, pjppjr, garlic, passata, herbs and seasoning. Cook for about 25 minutes until the chicken is tender. Garnish with anchovy fillets and olives. MoreP288 CEEFA( 288 Mon 10 Nov 21:12/32 8/11 CHICVEN PANCAKES 8 pancakes, \ pint thick white sauce, cooked chicken from small breast joint and drumsticks, {lb sliced button mushrooms, 1 tspn Dijon mustard, sjasonjng, 2oz grated Gruzjre or Cheddar chjesj. Make pancakes or buy ready cooked. Mix together the sauce, chicken, mushrooms, mustard and seasoning. Divide mixture between pancakes, piling it into the centre of each. Fold over the sides to make a neat parcel. Arrange in an oven- proof dish and sprinkle with the cheese Heat in oven, gas mark 4, 180C/350F jot about 20 minutes. MoreP288 CEEFA( 288 Mon 10 Nov 21:01/44 9/11 R CHICKEN AND SWEETCORN SOUP 2 pints of chicken stock, 1 (10\oz) can creamed sweetcorn, 1 djssjrtspoon cornflour, 1 tblspn soy sauce, meat jrom 2 chicken wings, seasoning, 2 chopped, spring onions. Skim surface fat from stock and discard Mix together sweetcorn and cornflour and empty into a food processor or liquidiser with the stock and soy sauce Liquidisj for up to a minute depending on preferred consistency. Add chicken and seasoning and heat through. Sprinkle with onions and sjrvj. MoreP288 EJJFA( 288 Mon 10 Nov 21:17/09 10/11 ] CHOCOLATE TRUFFLES Q2oz plain chocolate 1oz unsblted butter 1oz ground almonds 3 egg yolks 2 tdlspns double cream rind of an orange Put all the ingredients in a saucepan and heat gently. When the mixture has blended into a smooth consistency, remove from heat and pour onto a plate. Place in jridge for 1 hour. MoteP288 CEEFAX 288 Mon 10 Nov 21:18/44 1Q/11 ] .....CHOCOLATE TRUFFLES continued Sprinkle about 2 tblspns of either: cocoa powder, icing sugar, ground almonds or chocolate "hundreds and thousands" onto a swiss roll tin. After 1 hour, remove chocolate mixture erom the fridge and scoop a tspn of the mixture and roll it into a ball. Thoroughly roll each ball in one of the coatings. Place chocolates in paper casings and chill for 1 hour before eating. Best eaten within 2-3 days. More