P613 CEEFAX 613 Tue 30 May 19:1 /10 ] 1/8 READY STEADY COOK ENGL SH COD, SUMMER MASH AND ROCKET BEURRE BLANC Chef: Steven Saunders For 2 people Ingredients 12oz cod fillet 2 tbsp season d flour &5 2\ tbsp olive oil 1 tdsp fresh dill, chopped t of 1 orange j 2 potatoes, peeled and roughly chopped &5 2 tdsp chopped fresh mixed herbs &5 1 packet mix d bab egjtable : &k carrots, corn, mange tout &5 1 tbsp caster sugar TV Links 610 BBC2 602 Lif line BBC1 TV BBC2 TV Reg VarP613 CEJFAX 613 Tue 30 May 19:12/48 2/ READY STEADY COOK Ingredients (cont) ic of 1 lin 1 tbsp soy sauce \ glass white wine &5 4oz cold butter, cut into small &5 pieces 2 tbsp finely chopped rocket &5 Method 1 Heat oven to 200C/400F/Gas Mark 6 2 Coat the cod in seasoned flozr, &5 then fry it in 1 tbsp of oil for 3 minutes. Transfer the fish tg a &5 bbkjng sheet, sprinkle over the &5 dill and orange zest and bake for &k 12-15 minutes. &upppppppppppppppppppppppppppppppppppppz TV Links 610 BBC2 604 Lifeline BBC1 TV BBC2 TV Reg VariP613 CEEFAX 613 Tue 30 May 19:12/15 & (n2n2 |.k READY S$EADY COOK Method (cont) &5 3 Bo l the p tatoe and \ th onion until soft. Drain, then mash the potatoes with 1 tbsp of oli6e oil. Season and add the mixed herds. 4 Boil the baby carrots in water and 1 tbsp sugar for 7 minuter. 5 Pan fry the babu corn in \ vb;p of oil for 3 minuter. Add the lime juice and soy sauce and cook for a furth 2 min t . &5 6 Boil th m noe tout f r 2 mink. &upppppppppppppppppppppppppppppppppppp8z TV Links 61p BBC2 602P613 CEEFAX 613 Tue 30 May 19:1(/25 |l4|l4|L 4 4/ READY STEADY COOK Method (contQ 7 To make the beurre blanc, reduce &k the white wine and white wine 6injgar by boiling together for 7 &5 minutes. Slowly whisk in the butter piece by piece. Stir in the rockj5 and cook for a further 1 minztts. 8 To serve, make a bed with the &5 mbshjd potato. Arrange the cod on top and surro4nd with the &5 jg abl . Po r r th r ck beurri blanc. &k 2 5 j upppppppppppppp pppppp p pp 88pz TV Links 610 BBC2 602 Lifeline BBC1 TV BBC2 TV Reg VariP613 CEJFAX 6131 Tue 30 May 19:10/48 .]-n2n2 <.I 6KBDY STKBDY C OS 22b 2 & )zut2p p0 &5 SHEILA'S SUPER ST AWBERRZSUPPER Chef: Kevin Woodford For 2 people &s &5 Ingredients 5 1 p c t p ff pas r iad l d 3-4 oz blanched almonds 8oz mascarponj 1 miniature bottle of kirsch 1 punnet gf svrawbjrrie;, sliqud, rjsjrve 2 or 3 for decoration 2 tdsp runny honey 3-4 fl oz double cream icing sugar to dust 2 &5 &upppppppppppppppppppppppppppppppppppppz TV Links 610 BBC2 602 LifeMinj BBC1 TV BBC2 TV Reg VarhP613 CEJFAX 613 Tue 30 May 19:11/14 & (|l4|l4|, ,l4 b bd 6/8 n2n2 |. RJ DY S E DY COO &7£££££££££££££££££££££££££££££££££££££k Method 1 Heat the o6jn to 200C/400FOGas Mark 6n &5 2 Lby out the pastry and cut out & 5 c o &5 with a fork and place on a greased baking sheet and bake in the oven and bj a light g lden bro n. Rem 6j from the oven and allow to cool. &5 3 Toast the almonds gn 1 bakigg & t & &5 4 Mix together the mascarpone, \ of t r ch, th traw n oa te lm n . &uppppppppppppppppppppppppppppppppp ppz TV Links 610 BBC2 60 i BBC2 TV B C2 TV g V rP613 CEEFAX 613 Tue 30 May 1]:1 /35 7/8 n2n2 |.k R ADY STE DY COOK 5 Whisk together the honey, remaining kirsch and the cream &5 until the cream thickens. slice the pastry rounds in half &k reserve the top slicer for lids. Spoon some of strawbevry cream &5 onto a pastry base, cover wish another pastry slice, spomn more strawdjrry cream and top with the &k lid. Rjpjat with remaining pastry slice and st awb ry cream. 7 To serve, dust the pastries with &5 icing sugar and decorate with &k sttawdeury halves. Serve with the &5 honey and cream sauce separately.1 &upppppppppppppppppppppppppppppppppppppz TV Longs 610 BBC2 602 Lifeline BBC1 TV BBC2 TV Reg VarhP613 CEEFAX 613 Tue 30 May 19:11/51 l4|l4| ,l4 / READY STEADY COOK 2 If you wok d lit t b a contestant on Ready, St ady, Cook please write to: & Ready Steady Cook 48 Bidford Square London WC1B 3DP & Enclo3e a rec nt ph to aph, b i f letter and daytime telephone numbjt. &5 &u TV Links 610 BBC2 602 Lifeline BBC2 TV BBC2 TV Reg Vari