P625 CEEFAX 625 Mon 18 Nov 21:35/25 ————————————————————————————— WHO'LL DO THE PUDDING? ————————————————————————————— DEEP FREED BEANS WITH SPRING ONION, ROCKET AND YELLOW BEAN DRESSING Chef: Phil Vickjry Ingredients 1lb fine Kenya beans 2 small shallots, vjty finely chopped 2 bunches spring onions, trimmed and peeled dash cold water olive oil a few rocket leaves 2 jars Chinjsj Yellow Bean Sauce \ lb self raising flour \ pint lager BBC1 601 BBC2 602 ITV 603 Ch4 604 Front page 100 Sport 300 Weather 400 Useful Useful FoodDrink TV LinksP625 CEEFAX 625 Mon 18 Nov 21:01/23 ————————————————————————————— WHO'LL DO THE PUDDING? ————————————————————————————— Ingredients (cont) a little cold water salt and pjppjt Method 1 Cook the chopped shallots in a little oil for two minutes, until softened but not coloured, and still retaining some crunch. 2 Blanch the beans in salted boiling water, refresh in cold watit and drain. 3 To make the dressing, mix the Yellow Bean Sauce with the cooked shallots, a little cold water and some olive oil. BBC1 601 BBC2 602 ITV 603 Ch4 604 Front page 100 Sport 300 Weather 400 Useful Useful FoodDrink TV LinksP625 CEEFAX 625 Mon 18 Nov 22:07/13 ————————————————————————————— WHO'LL DO THE PUDDING? ————————————————————————————— Method (cont) 4 Make the batter by adding the lagjt to the flour and whisking well. Add salt and peppjt and a little water until its the right consistency. 5 Dip the beans in batter and deep fry at 185 degrees for no more than 4 mink until cooked but still crisp. Season. 6 Cut the onions into long shards. Place the rocket leaves around a plate. Drizzle with the yellow bean dressing, top with the beans and the spring onions and sjrvj. BBC1 601 BBC2 602 ITV 603 Ch4 604 Front page 100 Sport 300 Weathjt 400 Useful Useful FoodDrink TV LinksP625 CEEFAX 625 Mon 18 Nov 22:12/40 ————————————————————————————— WHO'LL DO THE PUDDING? ————————————————————————————— PORK AFELIA WITH LEEK POURGOURJ PILAFI Chef: Kelli Davies Ingredients for the afelia: 675g (1\lb) escalope or fillet of pork, diced into 2.5cm (1in) cubes 1-2 tbsp light olive oil 1 tbsp coriandjt seeds 1 stick cinnamon 2 glasses red wine 1 glass water or stock juice of half an orange 1 tsp quince or redcurrant jelly 1 tsp arrowroot salt and pjppjt 1 bunch fresh coriander, roughly chopped, to garnish BBC1 601 BBC2 602 ITV 603 Ch4 604 Front page 100 Sport 300 Weather 400 Useful Useful FoodDrink TV LinksP625 CEEFAX 625 Mon 18 Nov 21:13/05 ————————————————————————————— WHO'LL DO THE PUDDING? ————————————————————————————— Ingredients for the pourgouri pilaf: 2 leeks, washed and sliced 225g (8oz) pourgouri or cracked wheat 1 tbsp olive oil 1 pint of vegetable stock salt and pjppjt Greek yoghurt, to sjtvj Method 1 If time allows, prepare a marinade from the red wine, the cinnamon stick and the crushed coriander seeds. Pour ovjt the pork, leave for two hours, and drain the pork on kitchen paper ready for cooking and reserve the marinade. BBC1 601 BBC2 602 ITV 603 Ch4 604 Front page 100 Sport 300 Weathjt 400 Useful Useful FoodDrink TV LinksP625 CEEFAX 625 Mon 18 Nov 21:19/20 ————————————————————————————— WHO'LL DO THE PUDDING? ————————————————————————————— Method (cont) 2 If no time to marinate, heat the oil in a pan and fry the pork cubes quickly on all sides to seal. 3 Add the wine, cinnamon stick and ctushjd coriandjt seeds to the pan along with an extra glass of water or stock. (Othjtwisj add the resjrvjd marinade liquid along with the extra water or stock). 4 Covet the pan, reduce the heat and sjmmjt very gently for about 15 minutes. BBC1 601 BBC2 602 ITV 603 Ch4 604 Front page 100 Sport 300 Weathjt 400 Useful Useful FoodDrink TV LinksP625 CEEFAX 625 Mon 18 Nov 21:13/55 ————————————————————————————— WHO'LL DO THE PUDDING? ————————————————————————————— Method (cont) 5 Meanwhile, make the pourgouri. Cook the leeks gently in the oil until soft. Rinse the pourgouri with warm water in a sieve, then add to the leeks and stir to absorb the oil. 6 Pour in the stock and simmer very gently for 10 minutes until the stock has all been absorbed. 7 Once the pork is cooked, remove from the pan with a slotted spoon and keep warm. BBC1 601 BBC2 602 ITV 603 Ch4 604 Front page 100 Sport 300 Weather 400 Useful Useful FoodDrink TV LinksP625 CEEFAX 625 Mon 18 Nov 21:34/10 ————————————————————————————— WHO'LL DO THE PUDDING? ————————————————————————————— Method (cont) 8 Rapidly boil the juices in the pan to reduce, then stir in 1 tsp of arrowroot dissolved in the juice of half an orange and a tsp of redcurrant or cranberry jelly. This will help to thicken the sauce. 9 Once it has become syrupy, return the pork to the sauce and season. 10 Scatter with the chopped coriander leaves and sjtvj with the pourgouri and thick Greek yoghurt. BBC1 601 BBC2 602 ITV 603 Ch4 604 Front page 100 Sport 300 Weathjt 400 Useful Useful FoodDrink TV LinksP625 CEEFAX 625 Mon 18 Nov 21:30/35 ————————————————————————————— WHO'LL DO THE PUDDING? ————————————————————————————— PINEAPPLE 'CRANACHAN' Chef: Nick Nairn Ingredients 1 pint double cream 1 fresh pineapple 2 tbsp toasted almonds 2 tbsp runny heathjt honey 2 tbsp Kirsch mint sprigs for garnish icing sugar to dust Method 1 Peel, core and dice the pineapple - you will probably not need all of the fruit for this recipe - save it for anothjt day. BBC1 601 BBC2 602 ITV 603 Ch4 604 Front page 100 Sport 300 Weathjt 400 Useful Useful FoodDrink TV LinksP625 CEEFAX 625 Mon 18 Nov 21:31/20 ————————————————————————————— WHO'LL DO THE PUDDING? ————————————————————————————— Method (cont) 2 Add the Kirsch to the cream, then whip until it stands in soft peaks. Add more Kirsch to taste. 3 Fold in the almonds, the honey and the pineapple and pile into wine glasses. 4 Drizzle a little honey ovjt the top, garnish with a few more almonds and sprigs of mint. Finish with a dusting of icing sugar. BBC1 601 BBC2 602 ITV 603 Ch4 604 Front page 100 Sport 300 Weathjt 400 Useful Useful FoodDrink TV Links