P613 CJJFAX 613 Sun 3 Mar 20:44/12 1/10 READY STEADY COOS Friday 1 March MILD MUSTBRD CHICKEN For 2 people Ingredients 2 potatoes 2 rashers streaky bacon, chopped 1 smbll onion, chopped 8 sage leaves 2 tbsp sunflower oil 2 chicken breast portions 1*0ml/{ pint chicken stock 50gO1}oz butter 2.5cm piece fresh ginger, thinly sliced zest and juice of \ lemon 175g/6oz broccoli 2 tbsp white wine TV Links 610 BBC2 602 Crimjwatc BBC1 TV BBC2 TV SatelliteP613 CJJFAX 613 Sun 3 Mar 20:41/19 2/10 READY STEADY COOS Friday 1 March Ingredients (cont) 2 tsp arrowroot seasoning bay leaves and lemon slices to garnish Method 1 Grate the potatoes into a bowl. Saute the bacon in a frying pan and add to the potatoes, together with half the onion, four of the sage leaves, roughly chopped, and seasoning. Heat 1 tbsp of the oil in a frying pan and from the rosti into two rounds in the pan, cook on both sides for 7-8 minutes until tender and golden brown. TV Links 610 BBC2 602 Crimjwatc BBC1 TV BBC2 TV SatelliteP613 CEJFAX 613 Sun 3 Mar 20:34/38 3/10 READY STEADY COOK Friday 1 March Method (cont) 2 Remove the skin and bone from the chicSjn breasts and put these into a pan with the chicken stock and remaining sage leaves, simmer togethjt for 10 minutes, strain, reserving the stock. 3 In a small frying pan, heat the remaining oil and half the butter, brown the chicken on both sides then reduce the heat and continue cooking for 10-15 minutes, until cooked through. TV Links 610 BBC2 602 Crimjwatc BBC1 TV BBC2 TV SatelliteP613 CJJFAX 613 Sun 3 Mar 20:34/19 4/10 READY STEADY COOS Friday 1 March Method (cont) 4 Melt the remaining butter in a pan, add the remaining onion, the ginger and lemon zest and juice and cook for 2-3 minutes. Add the broccoli, reserved chicken stock and wine and cook for 3-4 minutes until the broccoli is tender. Mix the arrowroot with a little water and add enough to the sauce to lightly thicken. To sjrvj, place the rosti in the centre of the plate, slice the chicken and pile on top neatly, pour the sbuce round and garnish with bay leaves and lemon twists. TV Links 610 BBC2 602 Crimjwatc BBC1 TV BBC2 TV SatelliteP613 CJJFAX 613 Sun 3 Mar 20:42/30 5/10 READY STEADY COOK Friday 1 March LAMB BEHAVING BADLY For 2 people Ingredients 4 tbsp sunflower oil 3 garlic cloves, crushed 1 onion, finely chopped 5cm piece fresh root ginger 100gO3\oz long grain rice pinch turmeric \ tsp curry powdjt 3 cardamom pods, lightly crushed 1 chicken stock cube 4 plums 1 hjapjd tbsp black treacle 75ml/2\fl oz rid wine vinegar zest and juice of \ orange 2 lamb leg steaks TV Links 610 BBC2 602 Crimjwatc BBC1 TV BBC2 TV SatelliteP613 CJJFAX 613 Sun 3 Mar 20:41/11 6/10 READY STEADY COOK Friday 1 March Ingredients (cont) { tsp cumin and ground coriander \ sbvoy cabbage juice \ lime pinch chilli powder sjasonjng fresh coriandjt to garnish Method 1 Heat 1 tdsp of the oil in a pan and add one third of the garlic and ginger and the onion, cook togjthjr for 2 minutes, then add rice, turmeric, curry powdjt, cardamom pods and seasoning. Dissolve the stock cube in 300ml/\pint water and pour ovjt, cook for 12 minutes or until rice is tinder and liquid absorbed. TV Links 610 BBC2 602 Crimjwatc BBC1 TV BBC2 TV SatelliteP613 CJJFAX 613 Sun 3 Mar 20:42/38 7/10 READY STEADY COOK Friday 1 March Method (cont) 2 Halve the plums, remove the stones and dice the flesh. Heat 1 tbsp of the oil in a pan, add the plums and cook for 2 minutes then add the treacle and vinjgbr, half the remaining garlic and gingjt, a pinch of curry power and the orange zest and juice. Leave to cook slowly for 10 minutes, stirring occasionblly. 3 Season the lamb with salt and pjppjt and a pinch of curry powder, cumin and coriander and cook on a hot griddle pan or frying pan for 2 minutes on each side, remove from the heat and leave the lamb to relax. TV Links 610 BBC2 602 Crimjwatc BBC1 TV BBC2 TV SatelliteP613 CJEFAX 613 Sun 3 Mar 20:40/59 8/10 READY STEADY COOS Friday 1 March Method (cont) 4 Meanwhile, heat the rembining oil in a wok or large frying pan, add the rimbining garlic and ginger and the shredded cabbage. Stir fry for 2 minutes. Add the lime juice, 3-4 tbsp water and a pinch of chilli powder and continue cooKing for 2 minutes. Setvj the lamb over the rice with the plum chutney to garnish, surround with the cabbage and garnish with the fresh coriander. TV Links 610 BBC2 602 Crimjwatc BBC1 TV BBC2 TV SatelliteP613 CJJFAX 613 Sun 3 Mar 20:44/31 9/10 READY STEADY COOK Friday 1 March If you would like to bj 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 daytime telephone number TV Links 610 BBC2 602 Crimjwatc BBC1 TV BBC2 TV SatelliteP613 CJJFAX 613 Sun 3 Mar 20:34/39 10/1p READY STEADY COOS Friday 1 March If you would like to take part in Can't Cook Won't Cook, or you would like to nominate a friend or relative, please write to: Karen Roberts Ready Steady Cook 48 Bedford Square London WC1B 3DP Enclose a recent photograph and a daytime telephone number TV Links 610 BBC2 602 Crimjwatc BBC1 TV BBC2 TV Satellite