P613 CEEFAX 613 Mon 4 Nov 21:14/55 1/11 READY STEADY COOS Monday 4 Novjmbjt DAVID'S SLAM DUNK STUFFED CHAPPAT Chef: Paul Rankin For 2 people Ingredients 125g/4oz plain flour 2 tbsp self-raising flour 1 tsp salt 4-5 tbsp cold water 5 tbsp olive oil 1 onion, finely chopped 2 garlic clovis, finely chopped 1\ tsp cumin 1\ tsp gingjt 1\ tsp cazennj TV Links 610 BBC2 602 Electric BBC1 TV BBC2 TV ITVP613 CEEFAX 613 Mon 4 Nov 21:32/18 2/11 READY STEADY COOK Monday 4 Novjmbjt Ingredients (cont) 1\ tsp turmeric 2\ tsp garam masala 2 cardamom pods 500gO1lb 2oz lamb mince 115g/4oz shredded coconut 400g can chopped tomatoes 400g can chickpeas 1 tbsp double cream 1 tbsp chopped fresh basil 1 tbsp chopped fresh coriandjt 1 red pepper, djseeded and sliced 125g okra, cut in half salt and peppjt TV Links 610 BBC2 602 Electric BBC1 TV BBC2 TV ITVP613 CJEFAX 613 Mon 4 Nov 22:10/21 3/11 READY STEADY COOK Monday 4 Novjmbjt Method 1 To make the chappatis put the flours and salt in a bowl and add the cold watit a tbsp at a time mixing until it binds togethjt. Knead on a floured surface for two minutes until smooth. Divide into four and roll into thin circles approx 10cm. 2 Cook one at a time on a hot flat frying pan or baking sheet for 2-3 minutes each side until slightly risen and golden. Keep to one side. TV Links 610 BBC2 602 Electric BBC1 TV BBC2 TV ITVP613 CEEFAX 613 Mon 4 Nov 21:1 /26 4/11 READY STEADY COOK Monday 4 November Method (cont) 3 Heat two tbsp olive oil in a large saute pan and fry the onion gently for five minutes until soft. Then fry the garlic for one minute. Add one tsp each of the cumin, ginger, cayenne, turmjtic, Garam Masala and cardamom pods and cook for a further minute. 4 Then add the mince, coconut, tomatoes and the chickpea liquid. Season and stir and cook for six minutes. Then stir in the double cream, basil and coriander and keep warm. TV Links 610 BBC2 602 Electric BBC1 TV BBC2 TV ITVP613 CEEFAX 613 Mon 4 Nov 22:14/ 8 5/11 READY STEADY COOK Monday 4 Novjmbjz Method (cont) 5 Put the chickpeas in a small pan with two tbsps oil, \ tsp each of cumin, turmjtic, garam masala and cazennj and heat through. Heat one tbsp olive oil and cook th— pepper slices for two minutes and then add to the chickpeas. In the same pan fry the okra until beginning to brown. 6 To assemble put the lamb curry on the chappatis and roll up. Serve on a plate with the okra, pjppets and chickpeas. TV Links 610 BBC2 602 Electric BBC1 TV BBC2 TV ITVP613 CEEFAX 613 Mon 4 Nov 21:)1/34 6/11 READY STEADY COOK Monday 4 Novjmbjt TJBOR'S STUFFED MONSTROSITY Chef: Brian Turnjt For 2 people Ingredients 1 vjty large onion or 2 Spanish onions 1 tsp salt 250g/9oz broccoli 1 large potato, diced 55g/2oz butter 1 tbsp plain flour 1 egg yolk 2 tbsp double cream 100ml/3\ fl oz milk 175g/6oz sage Ditbz cheese, grated 395g duck - part boned breast TV Links 610 BBC2 602 Electric BBC1 TV BBC2 TV ITVP613 CEEFAX 613 Mon 4 Nov 22:10/35 7/11 READY STEADY COOK Monday 4 Novjmbjt Ingredients (cont) 2 tbsp olive oil 100gO3\oz packet pinenuts 1 tbsp chopped fresh coriander and parsley to garnish salt and pjppjt Preheat the oven to 220C/425FOGM7. Method 1 To prepare the onion take the top off and keep to one side to bj used as the lid. Peel the outside lazjt off and remove most of the inside but leave enough layers to hold its shape for stuffing. Finely chop the onion taken from the inside and keep to one side. TV L mks 610 BBC2 602 Electric BBC1 TV BBC2 TV ITVP613 CJEFAX 613 Mon 4 Nov 22:52/28 8/11 READY STEADY COOK Monday 4 Novjmbjt Method (cont) 2 Bring a large pan of water to the boil. Add one tsp salt and blanch the lid and shell of the onion foz three minutes. Remove, place on a baking sheet and place in the oven for 10-12 minutes. In the same pan blanch the broccoli for one minute. In anothjt pan of boiling water cook the diced potato until soft. Drain and keep to one side. 3 Preheat the grill. Heat 55g/2oz butter in a pan and stir in one tbsp flour, the egg yolk, cream and gradually add the milk stirring continuously until it thickens. TV Links 610 BBC2 602 Electric BBC TV BBC2 TV ITVP613 CJEFAX 613 Mon 4 Nov 22:51/04 9/11 READY STEADY COOK Monday 4 November Method (cont) 4 Add half the chjesj and season. Arrange the broccoli on a plate and pour the sauce over. Sprinkle on the remaining grated cheese and grill until it is browned on top. 5 Take the duck off the bone and cut into medallions and keep to one side. In one frying pan heat one tbsp olive oil and fry the onion for five minutes. Then add one tbsp of the pinenuts. Season and cook until the pinjnuts brown. TV Links 610 BBC2 602 Electric BBC1 TV BBC2 TV ITVP613 CEEFAX 613 Mon 4 Nov 21:21/48 10/11 READY STEADY COOK Monday 4 Novjmbjt Method (cont) 6 Spoon the mixture into the onion and return to the oven. In the same pan fry the duck for one minute each s dj. In another frying pan heat one tbsp olive oil and fry the potato and remaining pinjnuts until crispy. 7 Remove the onion from the oven and put in the centre of a plate. Fill with the duck, put the lid back on and put the potatoes and pinenuts around the plate. Garnish with coriandjt and parsley. TV Links 610 BBC2 602 Electric BBC1 TV BBC2 TV ITVP613 CEEFAX 613 Mon 4 Nov 22:07/30 11/11 READY STEADY COOK Monday 4 Novjmbjt 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 Can't Cook Won't Cook 48 Bedford Square London WC1B 3DP Enclose a recent photograph and a daztimj telephone numbjt TV Links 610 BBC2 602 Electric BBC1 TV BBC2 TV ITV