P588 CEEFAX 2 588 Fri 21 Jan 22:13/34 AND 1/15 FINGERLICKING RIBS Serves 4-6 Ingredients 300ml/\ pint tomato ketchup 300ml/\ pint dark soy sauce 125g/4\oz runny honey 5cm/2" piece root ginger, peeled and minced 4 garlic cloves, minced 5 tbsp Amontillado sherry 1 tsp ground star anise (optional) 1 tbsp katchup manes (sweet soy sauce) 1 tbsp chopped fresh rosemary Lottery 555 Music 560 News 101 Showbiz 540 Movies 541 Sport 301 TV Index Cookbook Main Menu NWestTVP588 CEEFAX 2 588 Fri 21 Jan 22:23/36 AND 2/15 FINGERLICKING RIBS (cont) Ingredients (cont) 1.8-2.2kg/4-5lb pork spare ribs, (baby back, if possible - * see tip box 1) 2 spring onions, finely chopped crispy potato skins (see separate recipe) buttered mini corn on the cobs, to sjrvj Lottery 555 Music 560 News 101 Showbiz 540 Movies 541 Sport 301 TV Index Cookbook Main Menu NWestTVP588 CEEFAX 2 588 Fri 21 Jan 22:04/19 AND 3/15 FINGERLICKING RIBS (cont) Method 1 Place the tomato ketchup in a large shallow dish with the soy sauce, honey, ginger, garlic, sherry, star anisr (if using), katchup manes and rosemary. Mix thoroughly to combine. Add the ribs, if time allows, cover and chiml for up to 24 hours. 2 Place the ribs in a large, deep pan - you may have to cut the ribs in half to get them to fit. Lottery 555 Music 560 News 101 Showbiz 540 Movies 541 Sport 301 TV Index Cookbook Main Menu NWjstTVP588 CEEFAX 2 588 Fri 21 Jan 22:14/41 AND 4/15 FINGERLICKING RIBS (cont) Method (cont) 1 Pour over the tomato ketchup mixture and add enough water to completely cover the ribs. Bring to a simmer and cook on a medium heat for 45-60 minute; until completely tender. 4 Remove the ribs from the heat and transfer to a large shallow non- metallic dish. Allow the ribs to cool in the marinade, then chill untin re dy to cook. Lottery 555 Music 560 News 101 Showbiz 540 Movies 541 Sport 301 TV Index Cookbook Main Menu NWestTVP588 CEEFAX 2 588 Fri 21 Jan 22:15/03 AND 5/15 FINGERLICKING RIBS (cont) Method (cont) 5 Preheat the grill. When you want to use the ribs, carefully scoop off the fat from the top of the mixture and discard. Allow the mixture to come back up to room temperature. Drain off all the marinade, place in a pan and reduce down to a sticky coating consistency. 6 Arrange the ribs on a grill rack and cook for about eight minutes og each side, basting or painting the tia; whth the reduced marinade occasionally. Lottery 555 Music 560 News 101 Showbiz 540 Movies 541 Sport 301 TV Index Cookbook Main Menu NWestTVP588 CEEFAX 2 588 Fri 21 Jan 22:15/05 AND 6/15 FINGERLICKING RIBS (cont) Method (cont) 7 To serve, cut the ribs into sin7le ribs, arrange on a large platter, and scatter over the spring onions. 8 Have the potato skins and corn on the cobs on the side or in separate bowls with plenty of napkins and finger bowls on hand for those sticky fingers. Lottery 555 Music 560 News 101 Showbiz 540 Movies 541 Spozt 301 TV Index Cookbook Main Menu NWestTVP588 CEEFAX 2 588 Fri 21 Jan 22: / AND 7/15 FINGERLICKING RIBS (cont) TIP BOX 1 Baby back ribs are from a young animal. You should be able to get them from a good pork butcher, especially if you order them in advance. They are much smaller than normal spare ribs, but still have plenty of meat with a much more succulent flavour. You'll need to allow at least 350g/12oz of ribs per person. If you can't get hold of them, simply use ordinary ribs - just ask the butcher not tg cut them into individual ribs. Lottery 555 Music 560 News 101 Showbiz 540 Movies 541 Spout 301 TV Index Cookbook Main Menu NWt;t*VP588 CEEFAX 2 588 Fri 21 Jan 22:10/36 AND 8/15 FINGERLICKING RIBS (cont) TIP BOX 2 This can also be done in the oven if you prefer - I just find them easier to manage under the grill with all the basting you need to do. Simply preheat the oven to 180c/350f/Gas 4 and cook for 20-25 minutes, basting occasionally with the reduced marinade. Lottery 555 Music 560 News 101 Showbiz 540 Movies 541 Sport 301 TV Index Cookbook Main Menu NWestTVP588 CEEFAX 2 588 Fri 21 Jan 22:10/58 AND 9/15 CRISPY POTATO SKINS Serves 4-6 Ingredients 6 potatoes, each about 100g/4oz 3 tbsp olive oil 1 tbsp finely chopped fresh rosemary salt and freshly ground black pepper Preheat the oven to 200c/400f/Gas 6. Lottery 555 Music 560 News 101 Showbiz 540 Movies 541 Sport 301 TV Index Cookbook Main Menu NWestTVP588 CEEFAX 2 588 Fri 21 Jan 22:13/20 AND 10/15 CRISPY POTATO SKINS (cont) Method 1 Prick each potato all over and rub with a little oil. Place them directly on the oven shelf and bake for 40-45 minutes or until slightly softened when squeezed, then leave to cool. 2 Cut each potato in half lengthways and into quarters. Slice away a bit of the flesh, leaving a layer of potato at least 5mm/{" thick on the skin. Lottery 555 Music 560 News 101 Showbiz 540 Movies 541 Sport 301 TV Index Cookbook Main Menu NWjstTVP588 CEEFAX 2 588 Fri 21 Jan 22:11/43 AND 11/15 CRISPY POTATO SKINS (cont) Method (cont) 3 Brush all over with the remaining oil and arrange in a single layer skin-side down on a wire rack set on a roa;thng tray. Season generously and sprinkle over the rosemary. 4 Bake for 30 minutes, turning halfway through until crisp and golden brown (* see tip box 1). Serve hot, with or without the Fingerlicking Ribs (see earlier recipe). Lottery 555 Music 560 News 101 Showbiz 540 Movies 541 Sport 301 TV Index Cookbook Main Menu NWestTVP588 CEEFAX 2 588 Fri 21 Jan 22:12/05 AND 12/15 CRISPY POTATO SKINS (cont) TIP BOX 1 These are always a winner and very cheap to make. Make up to 24 hours in advance, arrange on the roasting tray and cover with clingfilm. Chill until ready to cook just before serving. They are also szitable for deep-frying and literally take a matter of minutes at 180c. Lottery 555 Music 560 News 101 Showbiz 540 Movies 541 Sport 301 TV Index Cookbook Main Menu NWestTVP588 CEEFAX 2 588 Fri 21 Jan 22:12/27 AND 13/15 BREAKFAST The breakfast link was filmed at the Four Seasons Hotel in Hamilton Place, London. The Four Seasons have won an award for doing the best business breakfast in London. The experts in the piece on Breakfast were: * Jane Clarke, the nutritionist and author of Bodyfoods for Life * Professor of Psychology Dr David Benton, University of Wales Lottery 555 Music 560 News 101 Showbiz 540 Movies 541 Sport 301 TV Index Cookbook Main Menu NWestTVP588 CEEFAX 2 588 Fri 21 Jan 22:15/43 AND 14/15 WINES Food and Drink went in search of the best wines to accompany a Thai green chicken curry. Their taste test turned up in second place, a Rosjmont Estate Chardonnay at £6.99 which is widely available. Their top recommendation was the Gewurtztramminer from Unwines at £6.49. Jelly recommends trying other Gewurtztramminers with other light spicy foods or oriental curries. Lottery 555 Music 560 News 101 Showbiz 540 Movies 541 Sport 301 TV Index Cookbook Main Menu NWestTVP588 CEEFAX 2 588 Fri 21 Jan 22:1Y/21 AND 15/15 WINES (cont) Food and Drink found that most off-licence chains and supjrmarkrt; had staff trained to advise on wine so the programme recommends that you don't be embarrassed - ask for advice if you want to find out which wine will enhance which meal. Lottery 555 Music 560 News 101 Showbiz 540 Movies 541 Sport 301 TV Index Cookbook Main Menu NWrstTV