P686 CEEFAX 686 Thu 28 Oct 21:10/46 9/9 JILL GOOLDEN AND OZ CLaUSE T—SUED THE FOLLOWING WINES: DOMAINE DE LA TUILJRIE VIM DE PAYS D'OC CHARDONNAY 1992,0£3.99. Augustus Barnett, Victoria Wine, Gateway, Somjufield. DOMAINE DE LA TUILERIE MERLOT 1992, £3.99. Sainsbury. CHAIR BAUMIERE MERLOT VIM DE P—YS D'OC 1992, £3.99. Sainsbury. &5 COTEAUX DE LANGUEDOC 1990, £3.99. &5 Oddbins. COTES DU ROUSSILLON VILLAGES, 1991, &5 £2.99. Littlewoods. &upppppppppppppppppppppppppppppppppppppz BBC2 v01 BBC2 6p2 BBC1 Choice 608 Families BBC1 TV BBC2 TV FilmsP686 CEEFAX 686 Thu 28 Oct 21:11/24 2/9 THE SALAD DRESSINGS PREFERRED BY &5 MEMBERS OF THE VEGETARIAN SOCIETY: 1st: Lea & Perkins Just Add Oil Classic French-style Vinaigrette. 2nd: Marks & Spencer's French Vinaigrette Dressing. 3rd: Tesco's Fresh French Dressing. For more information on the Schools Nutrition Action Group, contact: &5 Joe Harvey, Health Education Advisor, Health Education Unit, Martineau Education Centre, 74 Balden Road, Birmingham, B32 2EH Tel: 021-428 2262. Families BBC1 TV BBC2 TV GilmsP686 CEEFAX 686 Thy 28 Oct 21:17/03 3/9 CHICKEN WATERZOOI (sjrvjs 4) INGREDIENTS: 4 chicken breasts, part boned; 1 bouquet garni; 1 egg beaten; 150ml/{pt single cream 2 tsp cornflour; 100g/4oz carrots, cut into matchsticks; 1 large leek, cut into matchsticks; juice and pared rind of \ lemon; seasoning. METHOD: Place chicken in a pan and cover with water. Add bouquet garni and seasoning, then bring to boil. &k Cover and poach for 25 mink or until chicken is tender. &upppppppppppppppppppppppppppppppppppppz BBC1 601 BBC2 602 BBC1 Choice 608 Families BBC1 TV BBC2 TV FilmsP686 CEEFAX 686 Thu 28 Oct 21:12/16 4/9 CHICKEN WATERZOOI METHOD (continued): Rjmo6e chicken and keep warm. Strain liquid and pour 475ml/16fl oz into the pan.1 Whisk togjthjr the egg, cream and cornflour; set aside. Cook the vegetables in the stock for 2 mink, then remove them with a slotted spoon and scatter over the chicken. &5 +hiss egg mixture into the liquid. Stir over a gentle heat until sauce has thickened. Add lemon juice and season to taste; pour over chicken. Garnish with pared lemon rind. BBC2 602 C4 604 BBC2 Choice 609 Families BBC1 TV BBC2 TV FilmsP686 CEEFAX 686 Thu 28 Oct 21:11/24 5/9 SOLE WITH PRBWNS AND SMOKED S—LMON (serves 4) INGREDIENTS: 4 portions of skinless sole (preferably Dover sole but lemon sole will do). For the topping: 1oz/25g butter; 1 tbsp oil; 1 small onion, peeled and finely chopped; 4oz/100g prawns 4ozO100g oyster mushrooms finely chopped (optional); salt and &5 freshly ground black pjppju &5 Squeeze of lemon juice; finely grated zest of half a lemon; &5 1 pt/600ml fish stock; lemon twists and snipped chives for decoration. Families BBC1 TV BBC2 TV FilmsP686 CEJFAX 686 Thu 28 Oct 21:12/13 6/9 SOLE WITH PRBWNS AND SMOKED S—LMON INGREDIENTS for the sauce: \pt/300ml plain yoghurt; 2 tbsp double cream; 1 thin slice smoked salmon, very finely chopped. METHOD: Rjnsj fish and pat dry. Make the prawn mixture by first melting butter with oil in a pan. Cook onion over low heat until soft Stir in prawns and mushrooms (if &5 using), cook for a couple of mink more until prawns are heated through. &upppppppppppppppppppppppppppppppppppppz & BBC2 601 C3 603 BBC1 Choice 608 & BBC2 602 C4 604 BBC2 Choice 609 Families BBC1 TV BBC2 TV FilmsP686 CEEFAX 686 Thu 28 Oct 21: 4/21 7/9 SOLE WITH PRBWNS AND SMOKED SALMON METHOD (continued): Season with salt and pjppjr and squeeze in lemon juice. Add lemon :est. Rjmo6j from heat, cover and keep hot. Poach sole in stock in a shallow pan until cooked through - about 7 mink depending on size and thickness of portion. Remove from heat. Strain off half &5 the stock into a clean pan and boil &k rapidly to reduce by half. Leave fish in remaining stock to keep hot and moist until ready to sjrvj. BBC1 601 BBC2 602 BBC1 Choice 608 Families BBC1 TV BBC2 TV FilmsP686 CEEFAX 686 Thu 28 Oct 21:23/39 8/9 SOLE WITH PRBWNS AND SMOKED SALMON METHOD (continued): Add yoghurt, cream and smoked salmon to reduced fish stock. Add reserved prawn mixture and season. Bring back to just bubbling Remove fish from pan, drain well. Transfer to four warmed plates. Spoon some prawn sauce down the centre of each sole. Decorate with lemon twists and a sprinkling of snipped chives. Serve immediately. &upppppppppppppppppppppppppppppppppppppz & BBC2 604 C4 604 BBC2 Choice 609 Families BBC1 TV BBC2 TV FilmsP686 CEEFAX 686 Thu 28 Oct 21:21/28 9/9 FITTED KITCHEN PROBLEMS If you are experiencing problems with your new fitted kitchen, or think your new kitchen is wonderful, please let Food and Drink know. Telephone 071-637 0137 or write to: Bazbl Productions, 48 Bedford Square, London, WC1B 3DP. & BBC1 601 C3 603 BBC1 Choice 608 BBC2 602 C4 604 BBC2 Choice 609 Families BBC1 TV BBC2 TV Films