P582 CEEFAX 2 582 Thu 26 Dec 23:10/45 AND 1/11 MICHAEL BARRY'S ROAST PHEAS—NT Ingredients 1 pheasant, cleaned 2 tbsp lemon flavoured olive oil or plain olive oil and lemon juice mixed togjthjt \ lemon salt and peppjt butter papjts \ pint double cream or ctjme fraichj 1-2 tdsp redcurrant, quince or medlar jelly Preheat the oven to 190C/375FOGas 5/ 180C fan/Aka middle shelf. CookBook 580 Lottery 555 The Biz 557 Front Page 100 TV & Radio 688 Next Page The Biz Backbeat Main MenuP582 CEEFAX 2 582 Thu 26 Dec 23:14/15 AND 2/11 Method 1 Wipe the bird and remove any remaining feathjts. Season the bird inside and out. Put the lemon inside the body cavity and rub the lemon olive oil ovjt the breast and legs. 2 Covet with well buttered papjts ou foil and roast for 45-60 minutes, cooking times will vary depending on the size of the bird. When cooked, allow to rest in a warm place while you make the sauce. CookBook 580 Lottery 555 The Biz 557 Front Page 100 TV & Radio 600 Next Page The Biz Backbjat Mpin MenuP582 CEEFAX 2 582 Thu 26 Dec 23:12/22 AND 3/11 Method (cont) 3 Pour any pan juices into a saucepan, pour in the double cream and boil until the cream thickens, stir in the jelly and whisk until smooth. Season with salt and peppjt. 4 Setvj with honj8 and sesame seed roast potatoes and parsnips, and Brussel sprouts which have been cut into quarters and sauteed in garlic butter and breadcrumbs. CookBook 580 Lottery 555 The Biz 557 Front Page 100 TV & Radio 600 Next Page The Biz Backbjat Main MenuP582 CEEFAX 2 582 Thu 26 Dec 23:16/14 AND 4/11 DIPLNMA,E PUDDING Ingredients 4 dried apricots, chopped 15g/\oz raisins 1 tbsp brandy 50g/1}oz butter, plus extra for greasing 25g/1oz caster sugar 3 cooking apples, peeled, cored and diced 300gO10\oz brioche loaf, crusts removed, cut into thick slices 50g/1}oz walnuts fresh mint sprigs, dusted with icing sugar, to decorate CookBook 580 Lottery 555 The Biz 557 Front Page 100 TV & Radio 600 Next Page The Biz Backbjat Main MenuP582 CEEFAX 2 582 Thu 26 Dec 23:12/13 AND 5/11 Ingredients (cont) For the creme ligjre: 250ml/9fl oz milk 1 vanilla pod 3 whole eggs 1 egg yolk 100gO3\oz light muscovado sugar { tsp ground ginger { tsp ground cinnamon For the creme anglaisj: 250ml/9fl oz milk 1 vanilla pod 3 egg yolks 40g/1\oz caster sugar CookBook 580 Lottery 555 The Biz 557 Front Page 100 TV & Radio 600 Next Page The Biz Backbeat Main MenuP582 CEEFAX 2 582 Thu 26 Dec 23:13/12 AND' j7j5k5n1 L 6/11 Ingredients (cont) For the caramel glaze: 75g/2{oz butter 75g/2{oz light muscovado sugar For the caramel twirls and baskets: 100gO3\oz caster sugar Method 1 Preheat the oven to 150CO300FWGas 2. Grease four 200ml/7fl oz ovenproof moulds. Place the dried fruits and brandy in a small pan and covet with 150ml/5fl oz water. CookBook 580 Lottery 555 The Biz 557 Front Page 100 TV & Radio 608 Next Page The Biz Backbeat Main MenuP582 CEEFAX 2 582 Thu 26 Dec 23:54/12 AND 7/11 Method (cont) 2 Bring to the boil, then simmer for 5-10 minutes until the fruit has softened and absorbed the liquid. In a separate pan, melt half of the butter and stir in the sugar. Add the diced apples and cook gently for 5-10 minutes to soften. 3 Meanwhile, make the creme ligjti: place the milk and vanilla pod in a pan and just bring to the boil. In a bowl, whisk togethjt the eggs, egg yolk and sugar, then mix in the spices. Discarding the vanilla pod, gradually whisk the milk into the egg mixture. CookBook 580 Lottery 555 The Biz 557 Front Page 100 TV & Radio 600 Next Page The Biz Backbjat Main MenuP582 CEEFAX 2 582 Thu 26 —ec 23:41/27 AND 8/11 Method (cont) 4 Spread the remaining butter ovjz the brioche slices. Cut each slice into quartet and add to the crime ligjre with the brandied dried fruit, apple and walnuts and mix well. Leave to soak for 10 minutes. 5 Divide the brioche mixture between the four moulds and place them in a roasting tin. Pour enough water into the tin to come halfway up the sidru of the moulds. Cook in the oven for 30-)0 minutes until the mixture is set. CookBook 580 Lottery 555 The Biz 557 Front Page 100 TV & Radio 600 Next Page The Biz Backbjat Main MenuP582 CEEFAX 2 582 Thu 26 Dec 23:24/11 AND 9/11 Method (cont) 6 To make the creme anglaise: Place the milk and vanilla pod in a pan and bring to the boil. Whisk the egg yolks and sugar in a bowl until slightly thickened, then whisk in the boiling milk. Return to the pan and heat gently, stirring until it thickens and coats the back of the spoon. Do not allow the mixture to boil. Remove the vanilla pod and set the custard aside to cool. 7 To make the caramel ola:j: In a pan, melt the butter, sugar and 2 tbsp of water until the sugar has dissolved and the glaze begins to bubble. CookBook 580 Lottery 555 The Biz 557 Front Page 100 TV & Radio 600 Next Page The Biz Backbjat Main MenuP582 CEEFAX 2 582 Thu 26 Dec 23:43/28 AND 10/11 Method (cont) 8 Run a knife around the moulds to loosen the puddings and turn them out on to serving plates. Pour over enough glaze to just coast and allow a little to trickle on to the plate. 9 To make the caramel twirls and baskets: Place the sugar in a heavy based pan. Heat gently until the sugar has dissolved, then boil until it turns golden brown. Lrave to cool slightly until the mixture is sticky and stting8 then, using a spoon, pull the sugar into long strands and wind around a long steel (knife sharpenjt) to make 12 twists. CookBook 580 Lottery 555 The Biz 557 Front Page 100 TV & Radio 600 Next Page The Bi= Backbjat Mpin MenuP582 CEEFAX 2 582 Thu 26 Dec 22:46/26 AND 11/11 Method (cont) 10 You must work very quickly with the mixture before it sets. If it does, gently reheat until pliable again. Make the baskets bz winding caramel around four upturned greased round ramekins oy darioli moulds. When set carefully remove from the mould. 11 To sjtve, spoon creme anglaisj around each pudding and swirl in some of the caramel glaze. Place a caramel basket on top of each pudding and decorate with three caramel twists and a mint sprig. CookBook 580 Lottery 555 The Biz 557 Front Page 100 TV & Radio 600 Next Page The Biz Backbjat Main Menu