P584 CEEFAX 2 584 Fri 21 Jan 22:14/30 HOWTOCOOK 1/16 FRIED HERRINGS WITH OATMEAL AND A BEETROOT RELISH Serves 2 Ingredients 2 medium-sized herrings, weighing 10-12oz/275-350g each when whole, boned 3oz/75g pinhead oatmeal (coarse oatmeal) 2 heaped tbsp seasoned plain flour 1 large egg, beaten 2 tbsp lard or flavourless oil salt and freshly milled black pepper Lottery 555 Music 560 News 101 Showbiz 540 Movies 541 Sport 301 Next Page CBBC Text Main Menu NWestTVP584 CEEFAX 2 584 Fri 21 Jan 22:15/52 HOWTOCOOK 2/16 FREED HERRINGS WITH OATMEAL AND A BEETROOT RELISH (cont) Ingredients (cont) For the Beetroot Relish: 6oz/175g cooked beetroot, chopped into {"/5mm dice 2 shallots, peeled and finely choppud 4 cornichons (baby gherkins), finely chopped 1 heaped tbsp salted caprrs, rinsed and drained 1 dtp red wine vinegar 1 dtp good-quality mayonnaise little chopped fresh parsley, to sezve salt and freshly milled black pepper Lottery 555 Music 560 News 01 Showbiz 540 Movies 541 Sport 301 Next Page CBBC Text Main Menu NWrstTVP584 CEEFAX 2 584 Fri 21 Jan 22:15/14 HOWTOCOOK 3/16 FRIED HERRINGS WITH OATMEAL AND A BEETROOT RELISH (cont) Ingredients (cont) For the garnish: a few sprigs fresh fiat-leaf parsley a few lime wedges You will also need a frying pan with a diameter of 10"/25.5cm. Method 1 For the Beetroot Relish: Simply mix all the ingredients together and sprinkle with the chopped parsley. Lottery 555 Music 560 News 101 Showbiz 540 Movies 541 Sport 301 Next Page CBBC Text Main Menu NWrst*VP584 CEEFAX 2 584 Fri 21 Jan 22:15/46 HOWTOCOOK 4/16 FRIED HERRINGS WITH OATMEAL AND A BEETROOT RELISH (cont) Method (cont) 2 Wipe the herrings with kitchen paper, place them, flesh-side up, on a plate and season well. Dip both sides into the seasoned flour. 3 Dip the flesh-side only into fir;t the egg and then the oatmeal, pressing down firmly into their flesh. Heat the lard or oil in the frying pan ovrr a high heat until simmering hot. Lottery 555 Music 560 News 101 Showbiz 540 Movies 541 Sport 301 Next Page CBBC Text Main Menu NWrstTVP584 CEEFAX 2 584 Fri 21 Jan 22:10/02 HOWTOCOOK 5/16 FRIED HERRINGS WITH OATMEAL AND A BEETROOT RELISH (cont) Method (cont) 4 Fry the herrings flesh-side (oatmeal-side) down for 2-3 minutes, or until they look golden and crusty when you lift a little with a spatula. 5 Flip them over with a spatula and fork and cook for 1-2 minutes. Transfer them to crumpled greaseproof or kitchen paper to drain before serving with the relish and some waxy potatoes. Garnish with the parsley and lime wedges. Lottery 555 Music 560 News 101 Showbiz 540 Movies 541 Sport 301 Next Page CBBC Text Main Menu NWjstTVP584 CEEFAX 2 584 Fri 21 Jan 22:10/21 HOWTOCOOK 6/16 ROASTED BUTTERFLIED TIGER PRAWNS IN GARLIC BUTTER Serves 4 Ingredients 20 raw, shell-on large tiger prawns (about llb 8oz/7OOg, thoroughly defrosted if frozen 4 cloves garlic, peeled and crushed 3oz/75g butter, softened 1 heaped tbsp chopped fresh parsley grated zest and juice \ lemon salt and freshly milled black pepper Lottery 555 Music 560 News 101 Showbiz 540 Movies 541 Sport 301 Next Page CBBC Text Main Menu NWestTVP584 CEEFAX 2 584 Fri 21 Jan 22:10/57 HOWTOCOOK 7/16 ROASTED BUTTERFLIED TIGER PRAWNS IN GARLIC BUTTER (cont) Ingredients (cont) To sjrvj: 1 dtp chopped fresh parsley 1 lemon, quartered You will also need: four individual gratin dishes wizh a base diameter of 5"/13cm, buttered oz a baking tray measuring 11 x 16"/28 x 40cm, also buttered. Lottery 555 Music 560 News 101 Showbiz 540 Movies 541 Sport 301 Next Page CBBC Text Main Menu NWe;tTVP584 CEEFAX 2 584 Fri 21 Jan 22:11/16 HOWTOCOOK 8/16 ROASTED BUTTERFLIED TIGER PRAWoS If GARLIC BUTTER (cont) Method 1 To butterfly the prawns: Pull off the heads and legs with your fingers and peel away the shells, which come away very easily - leave the tails attached as this makes them look prettier. 2 Turn each prawn on its back and, with the point of a sharp knife, make a cut down the centre of each prawn, below left but do not cut through. Lottery 555 Music 560 News 101 Showbiz 540 Movies 541 Sport 301 Next Page CBBC Text Main Menu NWestTVP584 CEEFAX 2 584 Fri 21 Jan 22:11/38 HOWTOCOOK 9/16 ROASTED BUTTERFLIED TIGER PRAWNS IN GARLIC BUTTER (cont) Method (cont) 3 Ease open with your thumb like a book and remove the brownish-black thread, below centre, scraping it away with the point of the knife - it should also come away easily. 4 Rinse the prawns, pat them dry with kitchen paper, and place them in the buttered gratin dishes or on the baking tray. Lottery 555 Music 560 News 101 Showbiz 540 Movies 541 Sport 301 Next Page CBBC Text Main Menu NWjstTVP584 CEEFAX 2 584 Fri 21 Jan 22:12/54 HOWTOCOOK 10/16 ROASTED BUTTERFLIED TIGER PRAWNS IN GARLIC BUTTER (cont) Method (cont) 5 For the Garlic Butter: Take a large fork and combine the rest of the ingredients together in a small bowl. 6 Spread equal quantities of the garlic butter over the prawns. You can now cover the whole lot with clingfilm and chill in the fridge till needed. Lottery 555 Music 560 News 01 Showbiz 540 Movies 541 Sport 301 Next Page CBBC Text Main Menu NWestTVP584 CEEFAX 2 584 Fri 21 Jan 22:22/22 HOWTOCOOK 11/16 ROASTED BUTTERFLIED TIGER PRAWNS IN GARLIC BUTTER (cont) Method (cont) 7 To cook the prawns: Pre-heat the oven to Gas 8/450f/230c. Remove the clingfilm if you've made them in advance, and place the dishes on the highest shelf of the oven. 8 Let them cook for 6-7 minutes (thry will need only five minutes if you'6e used a baking tray). Serve sprinkled with the parsley and garnish with the lemon quarters. Lottery 555 Music 560 News 101 Showbiz 540 Movies 541 Sport 301 Next Page CBBC xt Main Menu NW stTVP584 CEEFAX 2 584 Fri 21 Jan 22:22/48 HOWTOCOOK 12/16 TIGER PRAWN RISOTTO WITH LOBSTER SAUCE Serves 2 Ingredients 6oz/175g cooked peeled tiger prawns, defrosted if frozen 6oz/175g risotto (arborio) rice 1 x 780g jar lobster bisque or French fish soup 1\oz/40g butter 1 medium onion, peeled, finely chopped 3fl oz/75ml dry sherry 2oz/50g Gruyere, finely grated, plus a little extra to serve 2 tbsp whipping cream Lottery 555 Music 560 News 101 Showbiz 540 Movies 541 Sport 301 Next Page CBBC Text Main Menu NWestTVP584 CEEFAX 2 584 Fri 21 Jan 22:23/01 HOWTOCOOK 13/16 TIGER PRAWN RISOTTO WITH LOBSTER SAUCE (cont) Ingredients (cont) few sprigs fresh watercress, to garnish salt and freshly milled black pepper Pre-heat the oven to Gas 2/300f/150c. You will need an ovenproof baking dish measuring 9"/23cm square and 2"/5cm deep, and a large frying pan. Lottery 555 Music 560 News 101 Showbiz 540 Movies 541 Sport 301 Next Page CBBC Text Main Menu NWestTVP584 CEEFAX 2 584 Fri 21 Jan 22:03/23 HOWTOCOOK 14/16 TIGER PRAWN RISOTTO WITH LOBSTER SAUCE (cont) Method 1 Place the baking dish in the oven tg pre-heat. In the frying pan, melt the butter and, over a medium heat, saute the onion for 7-8 minutes, unthl soft. 2 Stir the rice into the buttery juices so it gets a good coating, pour in the lobster bisque (or soup) and sherry, and season. Stir well and bring to simmering point. Lottery 555 Music 560 News 101 Showbiz 540 Movies 541 Sport 301 Next Page CBBC Text Main Menu NWrstTVP584 CEEFAX 2 584 Fri 21 Jan 22:03/42 HOWTOCOOK 15/16 TIGER PRAWN RISOTTO WITH LOBSTER SAUCE (cont) Method (cont) 3 Pour the whole lot into the baking dish and return it to the oven, uncovered, for 35 min4te;. Toward; the end of the cooking time, pre-heat the grill to its highest setting. 4 Take the risotto from the oven, taste to check the seasoning and add the prawns. Scatter the cheese over the top and drizzle the cream oven. Lottery 555 Music 560 News 101 Showbiz 540 Movies 541 Sport 301 Next Page CBBC Text Main Menu N+estTVP584 CEEFAX 2 584 Fri 21 Jan 22:14/14 HOWTOCOOK 16/16 TIGER PRAWN RISOTTO WITH LOBSTER SAUCE (cont) Method (cont) 5 Place the dish under the grill for 2-3 minutes, until the cheese is brown and bubbling. Then serve immediately, garnished with the watercress and the extra cheese sprinkled over. Lottery 555 Music 560 News 101 Showbiz 540 Movies 541 Sport 301 Next Page CBBC Text Main ejnu V+r;tTS