P625 CEEFAX 625 Mon 11 Nov 22:16/41 1/15 WHO'LL DO THE PUDDING? Monday 11 Novjmbjr STIR-FRY PRAWNS WITH CHILLI AND BASIL Chef: Paul Rankin Ingredients 400g raw king prawns 75ml vegetable oil 2 clovis garlic, finely chopped 2 small green chillier, djseeded and finely chopped \ red peppjt, sliced \ yellow peppjt, sliced 2 large tomatoes, peeled, djsjedjd and diced 3 spring onions, finely sliced 4 tbsp basil leaves, shredded TV Links 610 BBC1 601 Useful BBC1 TV BBC2 TV ITVP625 CEEFAX 625 Mon 11 Nov 21:21/27 2/15 WHO'LL DO THE PUDDING? Monday 11 Novjmbjt Ingredients (cont) 2 tbsp fish sauce 1 tbsp fresh lemon juice salt and pjppjt Method 1 Shell and djvjin the prawns, leaving the tails on if you wish, for presentation. 2 Heat the oil in a wok or a large heavy frying pan, then add the chillier and garlic and fry for about 30 seconds until the garlic has turned a light brown. TV Links 610 BBC1 601 Useful BBC1 TV BBC2 TV ITVP625 CEEFAX 625 Mon 11 Nov 21:26/41 3/15 WHO'LL DO THE PUDDING? Monday 11 November Method (cont) 3 Add the prawns and cook for one minute. 4 Add the sliced peppers and cook for anothjt minute. 5 Add the tomato dice, shredded basil, two spring onions, fish sauce and lemon juice. Heat through and check for seasoning. 6 Garnish with the remaining spring onions and sjrvj. TV Links 610 BBC1 601 Useful BBC1 TV BBC2 TV ITVP625 CEEFAX 625 Mon 11 Nov 21:21/55 4/15 WHO'LL DO THE PUDDING? Monday 11 Novjmbjt THAI STYLE CHICKEN CURRY Chef: Ken Hon Ingredients 450g/1lb skinless and boneless chicken thighs For the marinade: 2 tsp Shaoxing rice wine or dry shjtry 2 tsp light soy sauce 1 tsp sesame oil 2 tsp cornflour TV Links 610 BBC1 601 Useful BBC1 TV BBC2 TV ITVP625 CEEFAX 625 Mon 11 Nov 21:22/30 5/15 WHO'LL DO THE PUDDING? Monday 11 November Ingredients (cont) 2 stalks lemon grass 1 tbsp groundnut (peanut) oil 1 large yellow onion, peeled and finely sliced 2 tbsp garlic, peeled and finely chopped 2 tsp salt 2 tsp lime zest, finely chopped 2 fresh red or green chillier, desjedjd and finely chopped 2 tsp sugar 1\ tbsp Thai green curry paste 300ml/10fl oz tinned coconut milk large handful basil leaves TV Links 610 BBC1 601 Useful BBC1 TV BBC2 TV ITVP625 CEEFAX 625 Mon 11 Nov 21:41/44 6/15 WHO'LL DO THE PUDDING? Monday 11 November Method 1 Cut the chicken into 2.5cm/1in chunks and combine in a bowl with the soy sauce, the rice wine, the sesame oil and the cornflour. Allow to marinate for 20 minutes. 2 Peel the lemongrass stalk to the tendjt whitish centre and cut into 5cm/2in pieces. Smash them with the flat of a knife or cleavjt. 3 Heat a wok or large frying pan until it is vjty hot, then add the oil. TV Links 610 BBC1 601 Useful BBC1 TV BBC2 TV ITVP625 CEEFAX 625 Mon 11 Nov 21:23/14 7/15 WHO'LL DO THE PUDDING? Monday 11 Novjmbjt Method (cont) 4 Add the chicken to the wok and stir fry for five minutes until the chicken is brown. Remove from the wok and place the meat in a colandjt to drain off the oil. 5 Return the drained chicken to the wok and add the rest of the ingredients except the basil leaves. Add the lemongrass, the onion, the garlic, the salt, the lime zest, the chillier, the sugar, the curry paste and the coconut milk. TV Links 610 BBC1 601 Useful BBC1 TV BBC2 TV ITVP625 CEEFAX 625 Mon 11 Nov 21:13/24 8/15 WHO'LL DO THE PUDDING? Monday 11 November Method (cont) 6 Lower the heat and continue to simmer for another 10 minutes, stirring from time to time. 7 When the chicken is cooked, add the basil leaves and stir. Pour onto a platter and sjtvj at once with rice. TV Links 610 BBC1 601 Useful BBC1 TV BBC2 TV ITVP625 CEEFAX 625 Mon 11 Nov 22:10/12 9/15 WHO'LL DO THE PUDDING? Monday 11 November MANGO, LIME AND CARDAMOM FOOL WITH CASHEW NUT STILES Chef: Sophie Grigson Ingredients For the fool: 3x300g/10 oz fresh mangoes, peeled, stones and chopped 4 cardamom pods 180ml/6fl oz evaporated milk 2 limes light muscovado sugar, to taste To sjtvj: 1 large mango, peeled and sliced TV Links 610 BBC1 601 Useful BBC1 TV BBC2 TV ITVP625 CEEFAX 625 Mon 11 Nov 21:12/17 10/15 WHO'LL DO THE PUDDING? Monday 11 Novjmbjr Ingredients (cont) For the cashew nut stiles: 120g/4oz unsalted butter 120g/oz caster sugar pinch of salt 30ml/1fl oz double cream { tsp vanilla essence 90gO3oz cashew nuts, finely ground 60g/2oz plain flour Method 1 Place the chopped mango flesh in a food processor. TV Links 610 BBC1 601 Useful BBC1 TV BBC2 TV ITVP625 CEEFAX 625 Mon 11 Nov 21:57/21 11/15 WHO'LL DO THE PUDDING? Monday 11 Novjmbjt Method (cont) 2 Take the zest off one of the limes and shred finely. Blanch for one minute in boiling water, drain and reserve. In the meantime, squjezj the juice from the limes and add to the mango. 3 Slit open the cardamom pods, extract the seeds and crush to a fine powder with a pestle and mortar. Add to the processor, along with 3 tbsp of light muscovado sugar. 4 Process until smooth, then add the evaporated milk and process again. Taste and add more sugar if you think it necessary. TV Links 610 BBC1 601 Useful BBC1 TV BBC2 TV ITVP625 CEEFAX 625 Mon 11 Nov 21:15/12 12/15 WHO'LL DO THE PUDDING? Monday 11 Novjmbjt Method (cont) 5 Divide the mixture between six glasses or ramekins and leave in the fridge to thicken up for at least one hour and up to 24 hours. 6 To make the biscuits, place the butter, sugar, salt, cream, vanilla essence and ground cashew nuts into a pan and place over a gentle heat. Stir continuously until the butter melts and the mixture begins to boil. 7 Tip in the flour, mix in evenly and continue to cook for four minutes, stirring continuously. TV Links 610 BBC1 601 Useful BBC1 TV BBC2 TV ITVP625 CEEFAX 625 Mon 11 Nov 22:15/17 13/15 WHO'LL DO THE PUDDING? Monday 11 November Method (cont) 8 Cool slightly, then drop usps of the mixture onto baking trays lined with non-stick baking parchment. Ljavj plenty of room between dollops to allow for spreading. 9 Bake for 8-10 minutes at 180CO350FOGas 4 until the edges are browned and the centre is a light golden tan. Ljavj them to firm up on the trays, then lift onto a wire rack to cool. TV Links 610 BBC1 601 Useful BBC1 TV BBC2 TV ITVP625 CEEFAX 625 Mon 11 Nov 22:12/12 14/15 WHO'LL DO THE PUDDING? Monday 11 November Method (cont) 10 If you want to be fancy, you can curve them into tuilis. Once the biscuits are out of the oven, leave them to cool for just 1\ minutes, then while they are still soft enough to bend without cracking, drape them ovjt a rolling pin and curve around. They hardin very quickly and can be removed after a minute or two. (Timing is of the essence here, the biscuits need to bj cooked in relays, so they do not all need dealing with at the same time). TV Links 610 BBC1 601 Useful BBC1 TV BBC2 TV ITVP625 CEEFAX 625 Mon 11 Nov 22:16/31 15/15 WHO'LL DO THE PUDDING? Monday 11 Novjmbjr Method (cont) 11 To sjtvj, sprinkle a little more light muscovado sugar over the top of each fool and finish with a few strands of the reserved lime zest. Garnish with the sliced mango and sjtve with the cashew nut tuilis. A booklet containing all the recipes will bj available later in the sjtiis. TV Links 610 BBC1 601 Useful BBC1 TV BBC2 TV ITV