P613 CEEFAX 613 Mon 11 Nov 21:12/11 1/10 READY STEADY COOK Monday 11 Novjmbjt NORA'S NEPHEW'S NOSH Chef: Antony Worrall Thompson For 2 people Ingredients 75gO3oz butter 1 onion, chopped 250g/9oz easy cook rice 115g/4oz sultanas 1 cooking apple, peeled and chopped rind of 1 lemon 1 tbsp chopped fresh sage 1 garlic clove, finely chopped 4 pork escalopes 1 Karbocha squash TV Links 610 BBC2 602 Friends BBC1 TV BBC2 TV ITVP613 CEEFAX 613 Mon 11 Nov 21:12/12 2/10 READY STEADY COOK Monday 11 Novjmbjt Ingredients (cont) 1 vegetable stock cube 1 tbsp double cream salt and pjppjt fresh flatliaf parsley to garnish Preheat oven to 200C/400E/Gas 7. Method 1 Melt 25g/1oz butter in a medium sized pan and fry half the onion for three minutes. Then stir in the rice and pour over enough boiling water to covet the rice. Covet and simmer gently until the rice has absorbed the liquid or is soft. TV Links 610 BBC2 602 Friends BBC1 TV BBC2 TV ITVP613 CEEFAX 613 Mon 11 Nov 22:11/54 3/10 READY STEADY COOK Monday 11 Novjmbjt Method (cont) 2 In a medium sized frying pan melt 25g/1oz butter and gently fry the other half of the onion, sultanas, apple, lemon rind, sage and garlic and cook for five minutes. 3 Meanwhile bash the escalopes thinly with a rolling pin and season well. Stuff the pork with the sultana mixture and roll up. Hold togethjt with a cocktail stick. TV Links 610 BBC2 602 Friends BBC1 TV BBC2 TV ITVP613 CEEFAX 613 Mon 11 Nov 21:41/11 4/10 READY STEADY COOK Monday 11 Novjmbjr Method (cont) 4 Fry on both sides in 25g/1oz butter transfer to an ovenproof dish and place in the oven for 10 minutes or until browned and cooked all the way through. If thjte is any stuffing remaining add to the rice. 5 To prepare the squash cut into eight, remove the seeds and take the skin off the flesh. Bring a pan of water to the boil and dissolve the vegetable stock cube and cook for five minutes or until soft. TV Links 610 BBC2 602 Friends BBC1 TV BBC2 TV ITVP613 CEEFAX 613 Mon 11 Nov 22:41/46 5/10 READY STEADY COOK Monday 11 Novjmbjt Method (cont) 6 Drain the squash, put back in the pan and liquidisj with a hand blinder. Add 1 tbsp double cream, season and keep warm. 7 Serve the pork on a plate and pour the squash sauce ovjt the pork. Garnish with parsley. TV Links 610 BBC2 602 Friends BBC1 TV BBC2 TV ITVP613 CEEFAX 613 Mon 11 Nov 22:11/11 6/10 READY STEADY COOK Monday 11 Novjmbjt BATTZE'S BIRD NEST AND A NO 54 STIR-FRY Chef: Alastair Little For 2 people Ingredients 2 chicken stock cubes 1 bunch spring onions, trimmed and finely sliced, reserve green ends 2.5cm piece fresh root ginger, peeled and chopped, risjrvj peel 4 tbsp soy sauce 100ml/3\fl oz white wine few drops Tabasco 200gO7oz Egg noodles 2\ tbsp vegetable oil 2 eggs TV Links 610 BBC2 602 Friends BBC1 TV BBC2 TV ITVP613 CEEFAX 613 Mon 11 Nov 22:42/16 7/10 READY STEADY COOK Monday 11 Novjmbjt Ingredients (cont) 3 tbsp soy sauce 1 rid peppjt, djsjedjd and sliced 2 garlic clovis, thinly sliced 1 Chinjsj cabbage, shredded 115g/4oz cooked shelled prawns salt and pjppjt Method 1 Bring a pan of water to the boil. Add the stock cubes, green ends of the spring onions, ginger peel, 4 tbsp soy sauce, white wine and Tabasco. Steam a layer of the noodles in the pan for five minutes. Remove and heat 1 tbsp oil in a frying pan and fry the noodles until crispy on both sidrs. TV Links 610 BBC2 602 Friends BBC1 TV BBC2 TV ITVP613 CEEFAX 613 Mon 11 Nov 22:41/52 8/10 READY STEADY COOK Monday 11 Novjmbjt Method (cont) 2 Meanwhile in a bowl lightly whisk the eggs with 1 tsp soy sauce and \ tsp vegetable oil. Heat a small frying pan and pour the egg mixture into the pan and cook for 2-3 minutes each side. Tip out onto a board and leave to cool. Then roll up and slice. 3 Meanwhile remove the ginger peel and spring onion tails from the stock. Add the remaining noodles and cook for three minutes. TV Links 610 BBC2 602 Friends BBC1 TV BBC2 TV ITVP613 CEEFAX 613 Mon 11 Nov 22:41/12 9/10 READY STEADY COOK Monday 11 Novjmbjt 4 Heat 1 tbsp oil in a wok and fry the gingjt, half the spring onions, pjppjt and garlic for two minutes. Then add three quarters of the cabbage, prawns and the omelette slices. Toss togethjt and add 2 tsp soy sauce and put onto a serving plate. 5 Put the remaining spring onion and cabbage in a bowl. Pour ovjt the noodles and stock. Serve the crispy noodle bird nest separately. TV Links 610 BBC2 602 Friends BBC1 TV BBC2 TV ITVP613 CEEFAX 613 Mon 11 Nov 21:12/35 10/10 READY STEADY COOK Monday 11 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 daytime telephone numbjt TV Links 610 BBC2 602 Friends BBC1 TV BBC2 TV ITV