P587 CEEFAX 2 587 Fri 21 Jan 22:02/45 AND 1/18 BARBECUED LAMB WITH RATATOUILLE, QUICk FREED TOMATO SAUCE AND FOUGASSE BREAD Ingredients For the Quick Fried Tomato Sauce: 6 well ripened large tomatoes 2 tbsp extra virgin olive oil 3 cloves of garlic 2 bay leaves pinch of sugar little bunch of fresh thyme salt and pepper Lottery 555 Music 560 News 101 Showbiz 540 Movies 541 Sport 301 Next Page TV News Main Menu CBBC TextP587 CEEFAX 2 587 Fri 21 Jan 22:02/27 AND 2/18 BARBECUED LAMB WITH RATATOUILLE, QUICK FRIED TOMATO SAUCE AND FOUGASSE BREAD (cont) Method 1 Heat a heavy based saute pan on a high heat, add the olive oil and put the whole tomatoes in thu pan. @4d |hu thyme, garlic (skin on), bay leaves, sugar and salt/pjppjr. 2 Put a lid on and cook on a high heat for five minutes. Turn down slightly and turn over the tomatoes. Cover and leave to cook for another five minutes. Lottery 555 Music 560 News 101 Showbiz 540 Movies 541 Sport 301 Next Page TV News Main Menu CBBC TextP587 CEEFAX 2 587 Fri 21 Jan 22:05/4 AND 3/18 BARBECUED LAMB WITH RATATOUILLE, QUICK FRIED TOMATO SAUCE AND FOUGASSE BREAD (cont) Method (cont) 3 Turn off the heat and leave for a further five minutes wuth the lid on. Remove the thyme, garlic cloves and bay leaf, then roughly mash the tomatoes with a fork or masher so they break down into the juices - you can also add another drizzle of olive oil at this point. You should be left with a chunky rich tomato sauce. Lottery 555 Music 560 News 101 Showbiz 540 Movies 541 Sport 301 Next Page TV News Main Menu CBBC TextP587 CEEFAX 2 587 Fri 21 Jan 22:03/14 AND 4/18 BARBECUED LAMB WITH RATATOUILLE, QUICK FRIED TOMATO SAUCE AND FOUGASSE BREAD (cont) Ingredients (cont) Eor the 5 or 6 tbsp extra virgin olive oil 4 large shallots, left whole whuh skin removed and tips 1 aubergine, roughly cut into large chunks 2 medium courgettes, cut into l r£u slices 2 red peppers, ripped into large pieces seeds removed, 3 cloves garlic, sliced 1 bunch of basil Lottery 555 Music 560 News 101 Showbiz 540 Movies 541 Sport 301 Next Page TV News Main Menu CBBC TextP587 CEEFAX 2 587 Fri 21 Jan 22:13/34 AND 5/18 BARBECUED LAMB WITH RATATOUILLE, QUICK FRIED TOMATO SAUCE AND FOUGASSE BREAD (cont) Ingredients (cont) 1 bunch of thyme salt and pepper Method 1 Heat 1 tbsp olive oil and add the shallots. Cook on a medium to high heat until slightly browned on alm sidrs and remove from pan. Add yome more gfh6u oil and repeat for each vrgetable, removing after they have a bit of colour (do not use the garlic yet). Lottery 555 Music 560 News 101 Showbiz 540 Movies 541 Sport 301 Next Page TV News Main Menz CBBC TextP587 CEEFAX 2 587 Fri 21 Jan 22:13/56 AND 6/18 BARBECUED LAMB WITH RATATOUILLE, QUICK FRIED TOMATO SAUCE AND FOUGASSE BREAD (cont) Method (cont) 2 When all the vegetables are dons, heat 1 tbsp olive oil and add the vegetables back into the pan. 3 Add the garlic, cook for a minute and add half the quick fried tomato sauce and half the basil. Put a lid on the pan and simmer for 10-15 minutes. Lottery 555 Music 560 News 101 Showbiz 540 Movies 541 Sport 301 Next Page TV News Main Menu CBBC TextP587 CEEFAX 2 587 Fri 21 Jan 22:04/18 AND 7/18 BARBECUED LAMB WITH RATATOUILLE, QUICK FRIED TOMATO SAUCE AND FOUGASSE BREAD (cont) Ingredients (cont) For the Lamb: 2lb boned shoulder lamb tightly rgmled 6 cloves of garlic skin removed 6 small sprigs of rosemary Method 1 Heat the barbecue till very hot or heat a griddle till it's almost smoking. Add the lamb, turn regularly until brown and crisp on all sides. Lottery 555 Music 560 News 101 Showbiz 540 Movies 541 Sport 301 Next Page TV News Main Menu CBBC TextP587 CEEFAX 2 587 Fri 21 Jan 22:14/41 AND 8/18 BARBECUED LAMB WITH RATATOUILLE, QUICK FRIED TOMATO SAUCE AND FOUGASSE BREAD (cont) Method (cont) 2 Remove and slice lengthways down the middle, remove the string and place each side with the raw middle facing down. 3 Cook for another 10 minutes or unthl the meat is done to your taste. Cover the meat or loosely wrap in tin foil, and leave to rest for another 5-10 minutes. Lottery 555 Music 560 News 101 Showbiz 540 Movies 541 Sport 301 Next Page TV News Main Menu CBBC TextP587 CEEFAX 2 587 Fri 21 Jan 22:15/03 AND 9/18 BARBECUED LAMB WITH RATATOUILLE, QUICK FRIED TOMATO SAUCE AND FOUGASSE BREAD (cont) Ingredients (cont) For the Fougassj: 1 kg strong white flour sifted 30g salt 50g yeast 200g deseeded black olives 100g extra virgin olive oil 500g luke warm water Preheat oven to 180c. Lottery 555 Music 560 News 101 Showbiz 540 Movies 541 Sport 301 Next Page TV News Main Menu CBBC TextP587 CEEFAX 2 587 Fri 21 Jan 22:15/25 AND 10/18 BARBECUED LAMB WITH RATATOUILLE, QUICK FRIED TOMATO SAUCE AND FOUGASSE BREAD (cont) Method 1 Combine the yeast, salt, water and olive oil. Tip the flour onto the table, put two fingers into the middle and make a well - push the flour out so the well gets larger. 2 Pour the yeast mixture into the well. Start combining the flour and mixture by incorporating the liquid into the flour using your hands. Lottery 555 Music 560 News 101 Showbiz 540 Movies 541 Sport 301 Next Page TV News Main Menu CBBC TrxtP587 CEEFAX 2 587 Fri 21 Jan 22:15/47 AND 11/18 BARBECUED LAMB WITH RATATOUILLE, QUICK FRIED TOMATO SAUCE AND FOUGASSE BREAD (cont) Method (cont) 3 Once everything iu combined, add the black olives and knead for one minute, then place in a bowl and covey with a damp tea-towel. Leave to rest and rise for an hour. 4 Punch the dough back into the bowl to slightly flatten it, then take out 1nd divide into four. Using your han4, flatten each one to about 3cm high. Lottery 555 Music 560 News 101 Showbiz 540 Movies 541 Sport 301 Next Page TV News Main Menu CBBC TjxzP587 CEEFAX 2 587 Fri 21 Jan 22:16/10 AND 12/18 BARBECUED LAMB WITH RATATOUILLE, QUICK FRIED TOMATO SAUCE AND FOUGASSE BREAD (cont) Method (cont) 5 Put 4-6 slashes in the bread so it looks like a leaf. Bake in the ovrn on the middle shelf for 10 minutes - it is cooked when it sounds hollow when tapped by hand on the base of the mread. 6 To serve: Slice the m t nd a r noe on a platter with t e ratatoui the remaining tomato sauce and the fougasse. Lottery 555 Music 560 New; 101 Showbiz 540 Movies 541 Sport 301 Next Page TV News Main Menu CBBC TTxtP587 CEEFAX 2 587 Fri 21 Jan 22:16/32 AND 13/18 CAESAR SALAD Serves 4-6 Ingredients 2 egg yolks (see tip box 1) 1 tbsp red wine vinegar 1 tbsp freshly squeezed lemon juice 5 anchovy fillets (see tip box 2) 1 tsp anchovy essence 3 garlic cloves, crushed 2 heaped usps Dijon mustard 1 heaped tsp English mustard powder 2 tsp Worcestershire sauce 1-1\ tsp coarse ground black pepper 300ml/\ pint olive oil (good quality) Lottery 555 Music 560 News 101 Showbiz 540 Movies 541 Sport 301 Next Page TV News Main Menu CBBC TextP587 CEEFAX 2 587 Fri 21 Jan 22:06/54 AND 14/18 CAESAR SALAD (cont) Ingredients (cont) 2 large Cos lettuces or 6 little Gem lettuces, washed and well dried 85g/3oz freshly grated Parmesan 115g/4oz Parmesan croutons (shop-bought or home-made - * see tip box 3) Method 1 Place the egg yolks in a processor with the vinegar, lemon juice, anchovy fillets, anchovy essence, garlic, Dijon mustard, mustard powder, Worcestershire sauce and pepprr to suit your tastes. Lottery 555 Music 560 New; 01 Showbiz 540 Movies 541 Sport 301 Next Page TV News Main Menu CBBC TextP587 CEEFAX 2 587 Fri 21 Jan 22:07/35 AND 15/18 CAESAR SALAD (cont) Method (cont) 2 Blend together until well combined and then with the machine running pour in the oil in a slow trickle through the feeder tube. Pour into a jug and chill until needed - bring back up to room temperature before using. 3 For the Salad: Tear the lettuce leaves into bite-sized pieces and place in a large bowl. Add enough dressing to just coat (not drown) the leaves, and fold in the Parmesan. Lottery 555 Music 560 News 101 Showbiz 540 Movies 541 Sport 301 Next Page TV News Main Menu CBBC TextP587 CEEFAX 2 587 Fri 21 Jan 22:07/58 AND 16/18 CAESAR SALAD (cont) Method (cont) 4 Toss to combine, transfer to wide- rimmed bowls, scatter ovrr the croutons and serve at once. TIP BOX 1 Traditionally, a Caesar salad dressing would be made with a one-minute coddled or boiled egg yolk. From 1 Januar= we need not worry about salmonella bacteria in eggs as from that date the Lion Quality Mark is prepared to guarantee salmonella free eggs. Lottery 555 Music 560 News 101 Showbiz 540 Movies 541 Sport 301 Next Page TV News Main Menu CBBC TextP587 CEEFAX 2 587 Fri 21 Jan 22:21/24 AND 17/18 CAESAR SALAD (cont) TIP BOX 2 Some people insist anchovies are wrong in a Caesar salad. However, I think they are vital. Don't faff around with marinated anchovies or shards of Parmesan - a well-made Caesar salad does not need unnecessary adornment. TIP BOX 3 For Parmesan croutons with a difference: Cut up some good-quality bread into 1cm/\" cubes - you'll nerd 115g/4oz in total. Melt 50g/2oz unsalted butter and pour into a bowl. Lottery 555 Music 560 News 101 Showbiz 540 Movies 541 Sport 301 Next Page TV News Main Menu CBBC TextP587 CEEFAX 2 587 Fri 21 Jan 22:21/22 AND 18/18 CAESAR SALAD (cont) TIP BOX 3 (cont) Add the bread cubes, 25g/1oz freshly grated Parmesan and a good grinding of black pepper. Toss until well combined and spread out on to a baking sheet. Cook in a 180C/350F/Gas 4 oven for 10-15 minutes until crisp and golden brown, stirring occasionally. Drain on kitchen paper and leave to cool completely before using. Lottery 555 Music 560 News 101 Showbiz 540 Movies 541 Sport 301 Next Page TV News Main Menu CBBC Trxt