P686 CEEFAX 686 Fri 8 Apr 21:14/49 9/12 FOOD AND dRINK SALMON EN CROUTJ Serves 6-8 12oz (3u0g) white fish hhaddock, whiting or cod) 6oz (175g) fresh white breadcrumbs Juice and grated rind of 1 lemon 1 tdsp chopped chives 1 tbsp chopped parsley 1 egg 4 tbsp sunflower oil Salt, freshly ground black pjp8uu 1lb (450g) puff pastry &; 2 x 14oz-1lb X400g-450g) salmon &5 fillets, skinned Beaten egg BBC1 601 C4 604 N = NICAM stereo C3 603 Now 605 S = Subtitles 8 8 Holiday BBC1 TV BBC2 TV Reg VariP686 CJJFAX 686 Fri 8 Apr 21:14/15 & -|l4|l4|, ,l4 2/12 FOOD AND DRINK PREPARBTJON 1 Pre-heat oven to 200C/400F. 2 Put the white fish, breadcrumbs, lemon juice and rind, herbs, ekg and oil into a food 8roceusou. Process until 3mooth. Season well. 3 Roll out pastry into a long oval 6" (15cm) longer than the salmon fillets and about 1\ times as wide. 4 Place a fillet in middle gf the pastry, spread with fish paste and sandwich with the other fimlet. &5 5 Cut diagonal lines along each &) side of the pastry about \" (1cm) &5 apart, leaving 3" (7\ cm) at each end uncut. BBC1 601 C4 604 N = NICAM stereo & C3 603 Now 605 S = Subtitles 888 Holiday BBC1 TV BBC2 TV Reg VariP686 CJJFAX 686 Fri 8 Apr 21:95/41 3/12 FOOD AND DRINK PREPARATION (cont) &5 6 Left the cut strips on either &k sjdj of the salmon up and over the fish, crossing them o6ju each other. Secure with the beaten egg. 7 Fold the pastry at the top of the &5 fish into a triangle for the shape of a fish head, and cut a wedge from the bottom to make the tail. 8 Carefully lift on to a £reasjd baking sheet, brush with beaten egg &5 and bake for 35-40 minutes. To 3je &5 if cooked, insert a skewer between &k plaits - it should conj out clean. 9 Serve plain or with either of the following sauces. &upppppppppppppppppppppppppppppppppppppz BBC1 601 C4 604 N = NICAM stereo C3 603 Now 605 S = Subtitles 888 Holiday BBC1 TV BBC2 TV Reg VarhP686 CEEFAX 686 Fri 8 Apr 21:10/07 6/12 FOOD AVD DRINK CUCUMBER SAUCE \ large cucumber 4oz (1p0g) fromagj frais &k Salt and freshly ground black pjppjr &u PREPARBTJON 1 Grate the cucumber and sprinkle with salt. Ljavj for 15 minuter for &k the excess water to drain. &5 2 Rinse and pat dry with kitchen &k pbpjr.a &5 3 Stir the cucumber into the &5 fromagj frais and season. &upppppppppppppppppppppppppppppppppppppz BBC1 601 C4 604 N = NICAM stjrjo C3 603 Now 605 S = S4btitle1 88 Holiday BBC1 TV BBC2 TV Reg VariP686 CEEFAX 686 Fri 8 Apr 21:16/34 5/12 FOOD AND DRINK LEMON CREAM SAUCE &5 Fish trimmings &5 Juice of \ lemon 1 bay leaf 4 pjppjrcorns 4 tablespoons double cream Salt PREPARATION 1 Boil fish trimmings in a littlu water along with lemon juice, bay leaf and pjppjrcorns for 10 mink. 2 Strain liquid into a clean pan and boil rapidly until the liquid &5 has reduced to 5 fl oz (150ml). &5 3 Stir in cream and season. BBC1 601 C4 604 N = NICAM stereo & C3 603 Now 60u S = Subtitles 888 Holiday BBC1 TV BBC2 TV Reg VariP686 CJEFAX 686 Fri 8 Apr 21:16/01 6/12 FOOD AND DRINK INSTBNT CHOCOLATE CAKE 6oz (175g) self raising flour 4 heaped tbsp cocoa powder (not drinking chocolate) &5 1 hjapjd tsp baking powder 4oz (110g) caster sugar 1 dtp black treacle 5 fl oz (150ml) sunflower oil 5 fl oz (150ml) milk 2 large eggs For the filling and topping: &5 4 tbsp black cherry jam &; 12 fl oz (325ml) fromagj frais &5 5oz (150g) double cream BBC1 601 C4 604 N = NICAM stereo C3 603 Now 605 S = Subtitles 888 Holiday BBC1 TV BBC2 TV VP686 CEEFAX 686 Fri 8 apr 21:16/ FOOD AND DRINK &5 PRJPARBTJ N 1 Place all cake ingredients in food processor and blend (or placu in a large bowl and mix with a &5 wooden spoon*. 2 When it has turned dark brown and creamy divide mixture in half and spoon evenly into two 7 inch (18cm) greased sandwich tins. 3 Bake for 45 minutes 1t &k 170CO32kF/Gas Mark 3, remove from oven and take cakes out of thieu &k tins. Allow to cool. &5 4 Meanwhile, beat fromagj frais into double cream until thick. &upppppppppppppppppppppppppppppppppppppz BBC2 601 C4 604 N = NICAM stereo C3 603 Now 605 S = Subtitles 88 Holiday BBC1 TV BBC2 TV Reg VarhP686 CJJFAX 686 Fri 8 Apr 21:17/u4 </12 FOOD AND DRINK PRJPARATJON (cont) &5 5 When cakes have cooled, spread one piece of cake with jam and top &5 with a third of cream mixture. Sandwich halves together with care. &5 6 Spread the remaining cream mixture on top and using a fork, bring up into peaks. (his cake can be refrigerated for up to 24 hours bjforj sju6ink. Dg &5 make sure you use the correct si:j &5 of sandwich tins - the wrong size &5 could lead to either a biscuit or a &5 gooey mess. &upppppppppppppppppppppppppppppppppppppz BBC1 601 C4 604 N = NICAM stereo & C3 603 Now 605 S = Subtitles 888 Holiday BBC1 TV BBC2 TV Rug VariP686 CEEFAX 686 Fri 8 Apr 21:X2/14 9/12 FOOD AND DRINK PORK WITH PRUNES 3\-4lb rolled, boned loin of pork \lb stoned prunes \pt chicken or beef stock 3 fl oz Armagnac or Brandy 1oz butter 1 tablespoon oil sprig fresh thyme good sprig of fresh parsley 2 ripe beef tomatoes &5 PREPARATION 1 Pre-heat oven to Gas Mark 3/ 160C/1u0C fanW325F. &5 2 Add Armagnac to the stock and soak prunes for 2 hrs or overnight. &upppppppppppppppppppppppppppppppppppppz BBC1 601 C4 604 N = NICAM stereo & C3 603 Now 605 S = Subtitles 888 Holiday BBC1 TV BBC2 TV Rrk V rhP686 CEJFAX 686 Fri 8 Apr 21:12/40 10/12 FOOD AND DRINK PREPARBTJON (cont) 3 Using a sharp knife make a couple of deep horizontal slits in the pork, and stuff with the prunes. 4 Heat the oil and butter in a large pan and seal the meat all over until lightly browned. 5 Transfer pork to a roasting pan. Prick tomatoes all over with a fork and add to the 8an. 6 Pour the liquid the prunes have &5 soaked in over the meat. Season with salt and pepper and place the &5 fresh herbs on top. &5 7 Cover roasting pan wish foil and cook in a slow oven for 2 hours. &upppppppppppppppppppppppppppppppppppppz BBC1 601 C4 604 N = NICAM stereo & C3 603 Now 605 S = Subtitles 888 Holiday BBC1 TV BBC2 TV Reg V riP686 CJEFAX 686 Fri 8 Apr 21:18/51 11/12 FOOD AND DRINK PREPARATION (cont) 8 When the meat is tender, rjmo6j onto a warmed platter and slice. 9 Check pan juices for seasoning - &5 you may want to reduce the sauce bz boiling rapidly. Alternatively you could make a richer saucd b8 &5 stirring a tablespoon of redcurrant jelly and {pt of double cream. Either way seu6e the sauce around &5 the slices of meat. $hj dish was accompanied by fre1h &5 haricot beans and sauteed wild mushrooms. BBC1 601 C4 604 N = NICAM stereo & C3 603 Now 60u S = Subtitles 888 Holiday BBC1 TV BBC2 TV Reg VariP686 CEJFAX 686 Fri 8 Apr 21:13/27 FOOD AND DRINK Jelly Goolden and Oz Clarke tasted some of thieu favourite whne5. - Montana 1993 Marlborough - £4.99. &5 Widely available. - Moldova Hincasti - £2.99. Avbilable from Oddbins, Victoria Wine and Augustus Barnett. - Rio V to Bodegas dj M llina - £2.49. From Victoria Wine and Augustus Barnett. &5 - Vega dj Moriz Valdjpjnas Concibjl &5 £2.89. From Oddbins. &5 - Maipo - £3.99. From Tesco. &k &k Food & Drink returns in the autumn. &upppppppppppppppppppppppppppppppppppppz BBC1 601 C4 604 N = NICAM stureo & C3 603 Now 60u S = Subtitles 888 Holiday BBC1 TV BBC2 TV Reg Vari