P628 CEEFAX 628 Mon 11 Nov 21:17/25 1/12 FOOD AND DRINK Tuesday 5 Novjmbjr CHICKEN TAGINE WITH PRESERVED LEMON Serves 4 Ingredients pinch of ground saffron, or saffron strands, crushed 300ml/\ pint hot chicken stock 50g/1}oz butter 1 chicken, weighing about 1.5kg/3lb 5oz, cut into 9 portions 100gO3\oz finely chopped onion 1 garlic clove, finely chopped 1 preserved lemon (see following recipe) 25g/1oz green olives (optional) TV Links 610 BBC2 602 BBC1 TV BBC2 TV ITV FocusP628 CEEFAX 628 Mon 11 Nov 22:43/42 2/12 FOOD AND DRINK Tuesday 5 Novjmbjt Ingredients (cont) \ tsp ground cinnamon salt and black pjppet rice or couscous, to sjrvj Preheat the oven to 160C/325FOGas 3. Method 1 Place the saffron in a teacup and add 3-4 tbsp of the hot stock; set aside for a few minutes. It will go bright gold and give off a wonderful aroma. TV Links 610 BBC2 602 BBC1 TV BBC2 TV ITV FocusP628 CEEFAX 628 Mon 11 Nov 21:18/12 3/12 FOOD AND DRINK Tuesday 5 Novjmbjt Method (cont) 2 In a flameproof cassjtole large enough to take all the chicken pieces, melt the butter. Add the chicken and turn in the butter for 2-3 minutes until lightly golden. Add the onion and garlic and cook gently for 3-4 minutes more. 3 Cut the preserved lemon into quarters and strip away any flesh, then cut the rind into 5mm/{in dice. Add to the chicken and onion mixture with the olives. Pour over the remaining stock and the saffron mixture, stirring thoroughly to make sure all the chicken is flavoured and coloured. TV Links 610 BBC2 602 BBC1 TV BBC2 TV ITV FocusP628 CEEFAX 628 Mon 11 Nov 22:18/12 4/12 FOOD AND DRINK Tuesday 5 Novjmbjt Method (cont) 4 Season with the cinnamon, salt and a little freshly ground black pjppjt. Covet and cook in the oven for 45-50 minutes, stirring halfway through to make sure all the flavours blind. Serve with rice or couscous. PRESERVED LEMONS Method 1 To find out how many to use, pack as many lemons as you can into two clean preserving jars, then empty them out and add two or three more. TV Links 610 BBC2 602 BBC1 TV BBC2 TV ITV FocusP628 CEEFAX 628 Mon 11 Nov 21:14/31 5/12 FOOD AND DRINK Tuesday 5 Novjmbjt Method (cont) 2 Quartet the lemons lingthways, but do not cut right through to the bottom - the lemons should be held intact at one end. Rub about 1\ tsp of salt into each cut and place in a jar, squashing them to fit. 3 Top up with a cooled brine solution made bz dissolving 25g/1oz of salt in every 600ml/1 pint of boiling water. It is important that the lemons are totally submerged in the liquid: you can secure them in place bz covering them with a ball of crumpled grease- proof paper. They will be ready to use in a couple of weeks. TV Links 610 BBC2 602 BBC1 TV BBC2 TV ITV FocusP628 CEEFAX 628 Mon 11 Nov 21:44/58 6/12 FOOD AND DRINK Tuesday 5 Novjmbjt CHOCOLATE DESSERTS The tasters weten't very impressed by the chocolate dessert puddings, but they did recommend the After Eight (82p for 2) and Solo Truffle (59p each) desserts. They are widely available. The address for the Chocolate Club, whose members are dedicated to eating chocolate is: Unit 9 St Pancras Commercial Centre 63 Pratt Street London NW1 0BY Tel: 0171 267 5375 Contact: Edwin Sheppard TV Links 610 BBC2 602 BBC1 TV BBC2 TV ITV FocusP628 CEEFAX 628 Mon 11 Nov 22:45/14 7/12 FOOD AND DRINK Tuesday 5 Novjmbjt WINE TASTING Jelly Goolden and Oz Clarke recommended the following wines undjt £3.50: White Wines: Red Cliffs Estate, Riesling Traminjt 1995 at £3.49 from Wine Rack, Bottoms Up and Thresher. Cape Chenin Blanc from Tjsco. This wine will be on special offer until 24 Novjmbjr 1996 at £2.49. Thjteaftir it will cost £3.49. TV Links 610 BBC2 602 BBC1 TV BBC2 TV ITV FocusP628 CEEFAX 628 Mon 11 Nov 22:30/32 8/12 FOOD AND DRINK Tuesday 5 Novjmbjt WINE TASTING (cont) Red Wines: Diegro dj Almagro, Valdjpjnas 1993 from Budgen at £3.19. Tocornal Merlot, 1996 at £3.49 from Eullir's. This wine is also available from Thresher as Lat Colinas Merlot at £3.99. TV Links 610 BBC2 602 BBC1 TV BBC2 TV ITV FocusP628 CEEFAX 628 Mon 11 Nov 21:11/56 9/12 FOOD AND DRINK Tuesday 5 Novjmbjt WINE TASTING (cont) Jelly and Oz also recommended two bargain wines, both from Swig Save. They wire: Les Oliviets, Vim de Table Rouge at £1.97 and Bordeaux Sauvignon, Cuvje VE 1995 at £2.99 Loyd Grossman was in The Wine Box and recommended the following red wine: Bulgarian Liubimetz Merlot from Victoria Wine. This wine is on special offer in Novjmbjr - two for £5. Usual price £2.99. Also available from Asda at £2.65 and Fuller's at £3.19. TV Links 610 BBC2 602 BBC1 TV BBC2 TV ITV FocusP628 CEEFAX 628 Mon 11 Nov 21:11/11 10/12 FOOD AND DRINK Tuesday 5 Novjmbjt MICHAEL BARRY'S CRAFTY CHRISTMAS SURGERY The address for help with an recurring Christmas problems or disaster is: Crafty Christmas Surgery Food & Drink Bazal Productions 48 Bedford Square London WC1B 3DP TV Links 610 BBC2 602 BBC1 TV BBC2 TV ITV FocusP628 CEEFAX 628 Mon 11 Nov 21:11/33 11/12 FOOD AND DRINK Tuesday 5 Novjmbjt BRIAN TURNER'S YORKSHIRE GUMBO Ingredients 2lb raw shrimps and 2lb raw crabs 1lb pilau rice 1lb okra chillier (to taste) 1 tbsp sugar pinch of salt and dash of white vinegar 2 green peppjts 1lb tomatoes and 1lb onions chopped parsley and bunch spring onions 2 tins tomatoes 2 tsp cayjnnj pjppjt few drops of tabasco sauce chilli powder (to taste) TV Links 610 BBC2 602 BBC1 TV BBC2 TV ITV FocusP628 CEEFAX 628 Mon 11 Nov 21:12/04 12/12 FOOD AND DRINK Tuesday 5 Novjmbjt Method 1 To get rid of the slime from okra, cook chopped okra in a saucepan with one tbsp of sugar and add a dash of white vinegar. Cook for 10 minutes and put asjdj until njedjd. 2 Meanwhile, chop all the other ingredients. Then, cook the onions in a little vegetable oil for five minutes or until brown, then add the cayenne pepper, chilli powder and tabasco sauce. Add all the ingredients one at a time and finally add the shrimps and crab meat and crab claws. Cook with the lid on for 40-45 minutes. TV Links 610 BBC2 602 BBC1 TV BBC2 TV ITV Focus