P582 CJJFAX 2 582 Fri 28 Fed 21:27/3: '=mj{b{jkjz -lj!w5 575u5 j 7575 m / DOUBLE BOGIE LAMB CTjf: Tony Robin Iou 2 people Ingredients lamb fillet ground ginger cumin chilli oregano black pjppjt olive oil 1 sweet potato, peeled shallots, peeled 1 packet apricots $ Quiz 589 TV & Radio 600 Lott ty 555 A-Z 599 Front Page 100 The Biz 566 Next Page The Biz Backbjat Main MenuP582 CJJFAX 2 582 Fri 28 Feb 21:18/42 '=mj{b{jkjz -lj!w5s575u* j 7575=m 2 Ingr di nus (cont) cashew nuts rae ns Preheat oven to 220c/,25f/Gas 7. Method 1 rim outs dj sin w from l mb fill t and cut in half into 2 m dallions. Coat the lamb fillets with ground ginger, cumin, chilli, oregano, black pjppjt and drizzle o6ju some olive oil. 4 Heat a hjavz ovenproof flat skillet pbn with olive oil and quickly sear the lamb o bojX sides until golden brown. Leave the fillets in the pbn and place in the oven to cook for 10 minuter. Quiz 58 TV & Radio 6 0 Lottery 555 A-Z 599 Front Page 140 The Biz 557 Next Page Th Biz Backb at Main MenuP582 CJEFAX 2 582 Fri 28 Fib 21:14/12 '=mj{b{jkjz -lj!w5s575u* j 7575=m ^XL 3/6 Method (cont) 3 Heat a deep saucepan with 2 cups of vegetable oil. Cube the sweet potatoes and deep y, kj pin th oil hot fo later use. 4 Heat anothjt saucepan with some olive oil. Roughly chop 12 apricots and place in a saucepan. Slice the shallots into fine rings. Add half the raisins and chopped shallots, the turmeric, white wine vinjgarL { cup olive oil, salt, black pjppjr and sugar. Cook for fi6e minutes ot until soft, stirring all the time. Q 8 TV & bdio Lo t t 55 A-Z 599 Front Page 100 The Biz 557 N xt Pag T Bi Bac t Ma n MiP582 CJEFAX 2 k82 Fri 28 Feb 21:12O27 4 —<$ 40 '=mj{b{jkjz -lj!w5s575u5 j 7575=m XT 4/ Method (cont) 5 For the batter cut the broccoli into florets, removing the stalks. Beat 1 egg white untYl fluffy. Add 2 tbsp cornflour, 2 tbs8 flour, some w key and chop the parsley stalks. Lightly flour the broccoli florets, dip in the batter and cook in hot oil until crispy. 6 Cut the broccoli stalks into slivjts. an ja p n at so oil wi h uh sli6Urs of I pbn use% to cook the lamb dj glaze the juices with white wine and reduce. add to the apricots, raisins and shallots. Serve the lamb with the sweet potato, broccoli florets, apricots and raisins. Q iz 58 TV & R dig 6 0 Lo t ty 555 A-U 599 Front Page 100 Th Bi: 557 Next Page The Biz Backbjat Main MenuP582 CJJFAX 2 582 Fri 28 Feb 21:12/42 ] '=mj{b{jkjz -lj!w5s575u5 j 7575=m .h , *$-$- - 4"-$- -%%* 5/6 If you would like to take part in Ready, Steady, Cook, pliave write to Charly or James at: Rjadz Steady Cook 46 Bidford Square London RWB2B 3DP @ $ Quiz 589 TV & Radio 601 Lottery 555 A-U 599 Front Page 100 The Biz 557 Next Page The Bi Backbjat Main MiP582 CEEFAX 2 582 Fri 28 Feb 21:15/24 6/6 FOOD & DRJNS VEGGIE CHALLENGE Are you a man who loves his meat? Fancy a challenge? Food & Drink is looking for men prepar d to g ve up meat fo a like your worst nightmare but you'ri willing to give it a go write to: Katy Ferguson Veggie Challenge cOo Food and Drink 48 Bidford Square London WB1B 3DP $ Quiz 589 TV & Rbdio 618FLottety 555 A-U 599 Front Page 100 The Biz 557 Nixj Page The Bi CBackbjat Main Menu