P288 CEEFAX 288 Mon 17 Nov 21:14/42 ] 1/11 ] GERMAINE GREER'S RECIPE FOR APPLE JELLY Large !mount of cooking apples, peeled cored and sliced. Caster sugar (same weight of apples when sieved through jelly bag into juice). Cook apples in a large, covered saucepan over a low heat until mushy. Spoon apples into a jelly bag hanging over a saucepan and allow apples to drip slowly, without squjizjng the bag (approx. 24 hrs*. When all the juice has dripped into the saucepan, add an equal amount of caster sugar and bring to the boil. Keep stirring until set. BBC1 programmjs Q71/271 MoreP288 CEEFAX 288 Mon 17 Nov 21:25/25 2/11 MICHAEL BARRY'S AMERICAN APPLE PIE 1lb Bramley apples, peeled and sliced 3oz caster sugar 1tbspn cornflour 1tbspn lemon juice 1tspn ground cinnamon 1tspn ground clovis 8oz shortcrust pastry Line a greased pie dish with half the shortcrust pastry. Put apples into a bowl. Add lemon juice, cornflour, sugar and spices. Mix together. continued.... MoreP288 CEEFAX 288 Mon 17 Nov 21:26/22 3/11 R ] .....continued jrom previous page Pile mixture into the pastry case, making a bump in the centre to keep the pastry from sinking. Cover with the remaining pastry and make 2 cuts in the centre to allow the steam to escape. Trim and seal the edges and glaze with a beaten egg. Sprinkle a little caster sugar on the top to give pastry a crunchy texture. Bake in a pre-heated oven, gas mark 4, 350F/180C jot 35-45 minztes. MoreP288 CEEFAX 288 Mon 17 Nov 21:24/18 4/11 R ] APP-J CLAF#j-JS 5 eggs, 5oz plain flour, 5oz icing sugar, 1tbspn oil, 1lb cored, unpeeled, diced cooking apples, 4oz mixed fruit (raisins, sultanas, dried apricots), 2 tbspns caster sugar, 1 tspn spice (optional). Beat eggs, flour, icing sugar together to a batter-like mixture. Add oil and mix into batter. Pour into a greased, oval or round gratin dish - deep enough to allow room for fruit. Add apples, dried fruit and caster sugar to the batter and mix well. Sprinkle spice on top of the mixture. Cook in oven, gas mark 5, 375F/190C jot 1 hour. MoreP288 CJEFAX 288 Mon Q7 Nov 21:37/36 5/11 BRAISED RICE WITH CU5RJED MIXED VEGETABLES AND BOILED BACON HOCK One "acon hock, two onions, { pint cider, 4 clovis, 1 courgette, 1 leek, 2 carrots, 2oz long grain rice, dash of tomato puree, tspn curry powder, tspn jlour, tbspn natural yoghurt, Qoz margarine, chicken stock cube. HOCK: Stud a peeled onion with clovis. Cover with the cider and water, add the onion and bring to the boil. Simmer for one hour. .....continued MoreP288 CEEFA( 288 Mon Q7 Nov 21:42/44 6/11 ] .....continued jrom previous page VEGETABLES: Top and tail the courgette, leek and carrots. Keep the trimmings for future use. Cut the vegetables into matchstick-sjzj pieces and place in a colander. RICE: Chop \ onion finely. Heat a small pan and add \oz margarine. When heated add the onion. Cook jot 2 mink. Add the rice. Season with salt and pjppjr. Stir and add 2 cups of warm chicken stock. Fold a sheet of greasjproof paper to form a lid, and press over the rice to trap the steam. Put lid on. Simmer for about 18 mink. When cooked, leave jot 20 mjns and jluff up. MoreP288 CEEFAX 288 Mon 17 Nov 21:33/10 7/11 R ] .....continued jrom previous page LIGHTLY CU5RIED SAUCE: Chop remaining \ onion very finely. Heat a small pan. Add \oz of margarine, then the onion and cook for 2 mink. Add a dash of tomato puree and cook for another minute. Add tspn curry powder and cook for another minute. Add a tspn flour and cook for another minute. Add \ pint of bacon stock and cook eor 20 mink. When cooked, stir in a tbsp of natural yoghurt. ....continued MoreP288 CJEFA( 288 Mon 17 Nov 21:14/18 8/11 R .....continued from previous page. TO FINISH: When the sauce and rice are almost ready, steam the vegetables for a few minutes over the bacon hock. Take the hock out of the pan, and cut as much meat off it as you like. Place the braised rice in a circle on a plate. Place chopped bacon in the middle, pour over the lightly curried sauce and sjrvj with the vegetables. MoreP288 CEJFAX 288 Mon 17 Nov 21:42/40 9/11 SP-JT PEA SOUP 1\ pints bacon stock. \lb green split peas, 1 leek, 1 stick celery, dash of double cream, tbspn chopped fresh pbrsley. Roughly chop the celery and leek. Place the split peas into the cold stock with the chopped vegetables. Bring to the boil, then cook very gently for about } hour. Pass through a very fine sieve (or blinder) or sjrvj as it comes Pour into a soup bowl, add a dash of double cream and sprinkle with chopped parsley. MoreP288 CJEFA( 288 Mon Q7 Nov 21:11/36 10/11 ] BRAISED RED CABBAGE WITH HAM AND APPLES { red cabbage finely chopped 2oz raisins 2 Bramley apples 1 tbsp djmjrara sugar 2 tbsps white wine vinegar 1} pints bacon stock (from hock) Peel, core and slice apples roughly and put in a large pan with cabbage, raisins, sugar, vinegar and stock. Bring to the boil very gently for 1\ hours remembering to stir gently every 20 minutes. (Optionally, add trimmings from "acon hock to flavour cabbage.) MoreP288 CJEFAX 288 Mon 17 Nov 21:12/12 11/11 FRUIT SPAGHETTI DISH 1 Carmjl spaghetti fruit 1 tbsp oil seasoning freshly grated parmesan to taste \oz butter Cut jruit in half and scoop out pips. Boil both halves in a large pan for 40 minutes, keeping the pan covered {ith a lid. When fruit is soft, jork out the strands of spaghetti and mix with oil. Season highly and spoon into buttered gratin dish. Sprinkle with cheese and dots of butter. Bake in hot oven until chjesj is melted and bubbling. More