P613 CEEFAX 613 Sat 4 Nov 23:43/38 1/11 READY STEADY COOS Friday 3 Novjmbjr GOULASH AND MASH Chef: Lesley Wbters For 4 people Ingredients 450g/2lb potatoes, cut in 1cm/\in cubes 2 tbsp olive oil 1 large onion, chopped 1 green pjppjr, seeded and chopped 1 red pjppjr, seeded and chopped 2 tbsp plus 1 tsp paprika 350g/12oz stir fry beef strips pinch of cayenne pjppjr 150ml/{pint red wine or beef stock 450gO1lb tomatoes, roughly chopped 1 tbsp lemon juice 1 bay leaf TV Links 610 BBC2 602 Crimjwatc BBC1 TV BBC2 TV SatelliteP613 CJJFAX 613 Sat 4 Nov 23:57/13 2/11 READY STEADY COOK Friday 3 Novjmbjr Ingredients (cont) 65g/2\oz butter 1 tsp ground cumin 4 thick slices bread, cut in rough chunks 3 tbsp milk 225g/8oz Greek yogurt 2 tbsp roughly chopped fresh flat leaf parsley seasoning Method 1 Cook the potatoes in a pan of boiling water for 8-10 minutes until tender. Meanwhile, heat the oil in a large pan, add the onion and cook for 3 minutes. Add the green and red pjppjrs and cook for 2 minutes. TV Links 610 BBC2 602 Crimjwatc BBC2 TV BBC2 TV SatelliteP613 CJEFAX 613 Sat 4 Nov 23:41/17 3/11 READY STEADY COOS Friday 3 Novjmbjr Method (cont) 1 (cont) Stir in 2 tbsp paprika and cook for 1 minute. Add the beef, cayjnnj pjppjr and seasoning and cook, stirring for 2 minutes. Add the wine, tomatoes, lemon juice and bay leaf and simmer for 10 minutes. 2 Melt 50g/2oz butter in a large fr9ing pbn, add the cumin and 1 tsp paprikb and cook for 30 seconds. Fry the bread in the spiced butter for 3-4 minutes, turning once. TV Links 610 BBC2 602 Crimewatc BBC1 TV BBC2 TV SatelliteP613 CEEFAX 613 Sat 4 Nov 23:54/31 4/11 READY STEADY COOS Friday 3 Novjmbjr Method (cont) 3 Drain the potatoes, add 15g/\oz and mash well. Mix in the milk, 4 tbsp of the yogurt, chopped parsley and seasoning. Thin the rest of the yogurt with 1-2 tbsp water. To serve, spoon the goulash into a serving bowl and drizzl over the yogurt. S v with the mashed potatoes and spiced fried bread. TV Links 610 BBC2 602 Crimewatc BBC1 TV BBC2 TV SatelliteP613 CJJFAX 613 Sat 4 Nov 23:55/51 5/11 READY STEADY COOK Friday 3 Novjmbjr COPACOBANA PUDDING Chef: Kevin Woodford For 4 people Ingredients 50g/2oz shelled mixed nuts 100g/4oz plain flour 50g/2oz djmjrara sugar 75g/3oz butter 100g/4oz kumquats, quartered 1 star fruit, diced 50g/2oz soft light brown sugar 2 dessert apples, peeled, cored and diced 175g/6oz freud pineapple, cut in chunks or 1 200gO7oz can pineapple chunks, drained TV Links 610 BBC2 602 Crimjwatc BBC1 TV BBC2 TV SatelliteP613 CJEFAX 613 Sat 4 Nov 23:59/10 6/11 READY STEADY COOK Friday 3 Novjmbjr Ingredients (cont) 600ml/1 pint milk 4 eggs 25g/1oz caster sugar 1 passion fruit, halved slices of fresh lime and sprigs of fresh mint, to decorate Method 1 Dry fry the nuts in a frying pan for 3 minutes, stirring frequently, until golden. Put in a food processor and whizz until roughly chopped. Add the flour and djmjrara sugar and mix well. Add 50g/2oz butter and whizz until the mixture looks like coarse breadcrumbs. TV Links 610 BBC2 602 Crimjwatc BBC1 TV BBC2 TV SatelliteP613 CEJFAX 613 Sat 4 Nov 23:53/20 7/11 READY STEADY COOS Friday 3 Novjmbjr Method (cont) 2 Preheat the oven to 230C/450FWGas 8. Melt 25g/1oz butter in a large frying pan. Add the kumquats and cook for 3 minutes. Add the star fruit and soft brown sugar and cook for 2 minutes. Add the apples and cook for 2 minutes. Stir in the pineapple chunks and cook for 5 minutes. 3 Spoon the fruit mixture into four glass 10cm/4in ovenproof ramekin dishes. Top with the crumble and bake for 10 minutes until the crumble topping is golden. TV Links 610 BBC2 602 Crimjwatc BBC1 TV BBC2 TV SatelliteP613 CJJFAX 613 Sat 4 Nov 23:46/40 8/11 READY STEADY COOK Friday 3 Novjmbjr Method (cont) 4 Meanwhile, make custard sauce by gently heating the milk to boiling point in a pan. Put the eggs in a heatproof bowl, place over a pan of hot water and whisk for 3 minutes. Add the caster sugar and whisk for a further 3 minutes. Slowly pour the hot milk o6ju the eggs and sugar, whisking all the time. TV Links 610 BBC2 602 Crimjwatc BBC1 TV BBC2 TV SatelliteP613 CJEFAX 613 Sat 4 Nov 23:50/38 9/11 READY STEADY COOK Friday 3 Novjmbjr Method (cont) 5 Scoop the pulp and seeds out of the passion fruit and stir into the custard. Continue whisking for 5 minutes until the custard is thick enough to coat the back of a spoon. Taste and add a little more sugar if necessary. Serve the tropical fruit crumbles with the passion fruit custard and decorate with slices of lime and sprigs of mint. TV Links 610 BBC2 602 Crimjwatc BBC1 TV BBC2 TV SatelliteP613 CJEFAX 613 Sat 4 Nov 23:14O37 ,])|l4|lh|X L\h @ 2/22 & In2n2@ |.k 6JAHY +hJBDY COOS Friday 3 No6jmbjr C QVfdehjemhu XcVLhI 65gO2\ou butter 1 tsp ground c5min 4 thick slices bread, cut in rough 3hznk3 t 225g/8oz Greek yogurt 2 tdsp rougXly chopped fresh flat leaf parsley seasoning erY#h @@ @@@ @ @@ @@@ @@@ 1 Cook the potatoes in a pan of boiling water for -18 mknutes until tender. Meanwhile, heat the oil in a large pan, add the onion and cook for 3 minuter. Add t(j grUjn bnh red pjppjrs and cook TV Links 610 BBC2 604 Crimjwatc BBC2 TV BBC2 TV SatelliteP613 CJJFAX 613 Sat 4 Nov 23:56/38 10/11 READY STEADY COOS Friday 3 Novjmbjr If you would like to be a contestant on Ready Steady Cook please write to: Karen Roberts Ready Steady Cook 48 Bedford Square London WC1B 3DP Enclose a recent photograph and a daztimj telephone number TV Links 610 BBC2 602 Crimjwatc BBC1 TV BBC2 TV SatelliteP613 CJJFAX 613 Sat 4 Nov 23:15/34 11/11 READY STEADY COOS Friday 3 Novjmbjr Are you or your partner USELESS in the kitchen? If you have a partner or relative who drives you mad bjcausj they can't cook - we need you to bring them along for an exciting new cookery series on BBC1. (A sjnsj of humour is vital!). Call Karen Roberts on 0171 255 2551 TV Links 610 BBC2 602 Crimjwatc BBC1 TV BBC2 TV Satellite