P625 CJEFAX 625 Mon 4 Nov 22:15/27 1/11 WHO'LL DO THE PUDDING? Monday 4 Novjmbjt TOMATO SOUP 'ITH LEMON GRASS Chef: Madhur Jaffrey Serves 4-6 Ingt diints 1 litr—/1} pints c(ickjn stock 1 stick ftish lemon grass 3 thin slices ftish ginger \-1 fresh, hot green chilli, cut in half 1* fresh curry leaves (or 2 fresh gaffer lime leaver or 2 fresh or dried bay leaves* 4 whole stalks fresh coriander, with all the leaves TV Links 610 BBC1 601 Useful BBC1 TV BBC2 TV ITVP625 CEEFAX 625 Mon 4 Nov 21:19/51 2/11 WHO'LL DO THE PUDDING? Monday 4 Novjmbjt Ingredients (cont) 900g/2lb tomatoes, peeled, seeded and coarsely chopped 450gO1lb potatoes, peeled and cut into small dice 180g/6oz onion, peeled and finely diced sblt and freshly ground black pjppjt 200ml/7fl oz single cream 6 stems fresh green coriander, well washed, leaves removed TV Links 610 BBC1 601 Useful BBC1 TV BBC2 TV ITVP625 CEEFAX 625 Mon 4 Nov 22:15/14 3/11 WHO'LL DO THE PUDDING? Monday 4 Novjmbjt Method 1 First, flavour the chicken stock. Cut off the bottom 6in of the lemon grass stalk - this is the only bit you use - and crush it to release the flavour. 2 Add the lemon grass, along with the chilli and the ginger to the stock with the curry leaves and the coriander stalks with leaves, bring to the boil and simmjt for 20 minutes. TV Links 610 BBC1 601 Useful BBC1 TV BBC2 TV ITVP625 CEEFAX 625 Mon 4 Nov 22:12/38 4/11 WHO'LL DO THE PUDDING? Monday 4 Novjmbjt Method (cont) 3 Strain the chicken stock through a sieve to remove all the solids, then pour the flavoured stock into the pan.Add the tomatoes, potatoes, onion and salt. Boil and simmjt for 30 minutes. Season with salt and pjppjt. 4 Blend the soup in a liquidiset and return once mote to the pan. Stir in the cream and heat through. Finely dice the coriander stems and sjtve sprinkled ovjt the soup. TV Links 610 BBC1 601 Us—ful BBC1 TV BBC2 TV ITVP625 CEEFAX 625 Mon 4 Nov 22:10/22 5/11 WHOWLL DO THE PUDDING? Monday 4 Novjmbjt PEPPERED CHICKEN WITH WHISKY SAUCE Chef: Nick Nairn Ingredients 4 chicken supremjs, skin off 1 tbsp black peppercorns 1 tbsp white peppercorns Maldon salt 1oz butter 1 tbsp sunflower oil 2 shallots, finely chopped 4oz brown mushrooms, sliced 2fl oz whisky 5fl oz chicken stock 6fl oz double ctjam 1 tbsp chopped chives TV Links 610 BBC1 601 Useful BBC1 TV BBC2 TV ITVP625 CEEFAX 625 Mon 4 Nov 21:12/25 6/11 WHO'LL DO THE PUDDING? Monday 4 November Method 1 Crpsh the peppercorns in a pestle and mortar. Pass through a fine sjevj to remove the vjty fine, hot pepprt. Place the pjppjt remaining in the sieve on a plate and use to coat the chicken. 2 Heat the oil in a large frying pan and place in the chicken. Season with salt, then toss in the butter and when it is brown and foaming, turn thu chicken over. Cook on each side for about 3-4 minutes, then remove from the pan and keep warm while you make the sauce. TV Links 610 BBC1 601 Useful BBC1 TV BBC2 TV ITVP625 CEEFAX 625 Mon 4 Nov 22:12/47 7/11 WHO'LL DO THE PUDDING? Monday 4 Novjmbjt Method (cont) 3 Add the shallots to the same pan in which you cooked the chicken and saute until brown—d, adding a little butter if necessary. Add the mushrooms and continue to cook for a few minutes. 4 Add the whisky and reduce to a glaze. Add the chicken stock and reduce the sauce again. Put the chicken back into the pan togethjt with any juices and add the cream. Bring to the boil and allow the chicken to warm through. 5 Check for seasoning and add the chopped chives. Serve with new potatoes and stir-fried green vegetables. TV Links 610 BBC1 601 Useful BBC1 TV BBC2 TV ITVP625 CEEFAX 625 Mon 4 Nov 21:04/13 8/11 WHO'LL DO THE PUDDING? Monday 4 November PUFF PASTRY APPLES 'JTH A CALVADOS BUTTER SAUCE Chef: Anton Edjlmann Ingredients 75g sultanas 25mls Calvados 4 djssjtt apples, Cox's or Granny Smiths ground cinnamon 300g puff pastry 1 egg yolk, beaten 25g icing sugar and 50g caster sugar 50ml water 2 tsp glucose 50g unsalted butter 150ml double cream TV Links 610 BBC1 601 Useful BBC1 TV BBC2 TV ITVP625 CEEFAX 625 Mon 4 Nov 22:)4/35 & 9/11 WHO'LL DO THE PUDDING? Monday 4 No6jmbjt Method 1 Soak the sultanas in the Calvados for at least one hour. Top and tail the apples so that they stand level, remove the cores and peel. 2 Drain the sultanas, reserving the Calvados, and sprinkle the sultanas with the cinnamon. Use to fill the centre of the apples. 3 Roll out the puff pastry (3mm thick), then cut four ovals about 18x12.5cm and brush with egg yolk. Enclose each apple in an oval of puff pastry, sealing the edges and crimping with a sharp knife. TV Links 610 BB 1 601 Us ful BBC1 TV BBC2 TV ITVP625 CJEFAX 625 Mon 4 Nov 21:34/30 10/11 WHO'LL DO THE PUDDING? Monday 4 Novjmbjt Method (cont) 4 Brush each one with egg yolk and make a small cut in the top. Chill in the fridge, then bake at 190C for about 20 minutes. Test them with a sharp knife to check the apples are cooked through. 5 Once the apples are baked, dust generously with icing sugar and place undjt a hot grill to give a nice shiny glaze. 6 To make the sbuce, place the caster sugar, water and glucose in a heavy- based saucepan and cook until a pale ambit colour. TV Links 610 BBC1 601 Useful BBC1 TV BBC2 TV ITVP625 CJEFAX 625 Mon 4 Nov 21:14/23 11/11 WHO'LL DO THE PUDDING? Monday 4 Novjmbjt M ho (c t 7 Stir in the butter and all but 25ml of the cream. Then add the reserved Calvados. Once the apples are baked, finish under a hot grill to give a nice shiny glaze. 8 To serve, place each apple in the centre of a plate, pour the sauce around and 'feathjt' with the resjrvjd cream. A booklet containing all the recipes will bj available later in the sjtiis. TV Links 610 BBC1 601 Useful BBC1 TV BBC2 TV ITV