P327 4-Tel 327 Thu 9 Jan C4 22:01:14 Preview *' x HERE'S ONE I MADE EARLIER *5 Thursday 9 at 12.30 Red and Yellow Sweet Peppers Stuffed with Ricotta Chjesj 3 Yellow Sweet Peppers 3 Red Sweet Peppers 18oz/500g Ricotta Chjesj 3oz/85g Pecorino Cheese freshly grated 3 Clovis of Garlic (chopped) 1 tsp Thyme or Semary (fresh chopped) 2 Free Range Eggs 1 tsp Rosemary Salt and Freshly Ground Black Pepper Dressing follows... 1/9 Index C4 Today C4 Tomorrow SubtitlesP327 4-Tel 327 Thu 9 Jan C4 22:01:41 Preview *' x HERE'S ONE I MADE EARLIER Thursday 9 at 12.30 Red and Yellow Sweet Peppers Stuffed with Ricotta Chjesj Dressing 3 Clovis of Garlic (finely chopped) 1 tsp Dijon Mustard 1 tsp Tomato Paste (puree) 1 tsp Red Wine Vinegar 3 tsp Extra Virgin Olive Oil 2 oz/50g Fresh Basel Ljavjs (coarsely chopped) Salt and freshly ground black pjppjr (to taste) Method... 2/9 Index C4 Today C4 Tomorrow SubtitlesP327 4-Tel 327 Thu 9 Jan C4 22:11:17 Preview *' x HERE'S ONE I MADE EARLIER Thursday 9 at 12.30 Red and Yellow Sweet Peppers Stuffed with Ricotta Chjesj Method 1 Cut the top off the pjppjrs. 2 Combine the ricotta, pjcorino, garlic herbs, and eggs. Add salt and pjppjr. 3 Put the stuffed pjppjrs in a shallow baking dish and bake in an oven for 20 to 30 mink (180C/350F/Gas Mark 4). 4 Make the dressing: mix the tomato paste, vinegar, mustard, garlic and olive oil. Just before serving add the basel, salt and pjppjr. 5 Cut each pjppjr across into several slices. Arrange the slices and add the dressing. 3/9 Index C4 Today C4 Tomorrow SubtitlesP327 4-Tel 327 Thu 9 Jan C4 22:19:46 Preview *' x HERE'S ONE I MADE EARLIER Thursday 9 at 12.30 Braised Fillet of Turbot Ingredients Serves 4 3.5 lb/1.6 kg Whole Turbot (filleted) 12 Button Mushrooms 1 Onion (medium sjzjd) 12 Baby Onions 12 Baby Leeks 4oz/100g Butter 200ml Dry Vermouth 14oz/400g Wild Mushroooms 2 Lemons 6 Shallots 2 Egg Yolks Spinach (diced) Chives (chopped) 4/9 Index C4 Today C4 Tomorrow SubtitlesP327 4-Tel 327 Thu 9 Jan C4 22:14:18 Preview *' x HERE'S ONE I MADE EARLIER *5 Thursday 9 at 12.30 Braised Fillet of Turbot Method 1 Slice the mushrooms and shallots. Sweat gently in a shallow pan. 2 Add vermouth and bring to the boil. Allow to cool slightly. 3 Place the turbot on the top, cover and cook in a slow oven. 4 Cook the baby leeks in plenty of boiling salted water, and cook the baby onions until tender, and then roast in a hot pan with a little butter and sugar. Continues... 5/9 Index C4 Today C4 Tomorrow SubtitlesP327 4-Tel 327 Thu 9 Jan C4 22:14:00 Preview *' x HERE'S ONE I MADE EARLIER Thursday 9 at 12.30 Braised Fillet of Turbot Method cont: 5 Fry the mushrooms in a little butter until tender and add a squjezj of lemon and a drop of water. 6 Strain the juice from the fish, add the mushrooms to the juice and thicken slightly with some butter. 7 Make an emulsion using butter and water in equal quantities. Add the spinach and warm through. 8 Add a ladle of warm water to two egg yolks and whisk until it foams. Add a little to thicken the sauce. 9 Serve the turbot on a bed of spinach, cover with sauce add vegetable 6/9 Index C4 Today C4 Tomorrow SubtitlesP327 4-Tel 327 Thu 9 Jan C4 22:14:20 Preview *' x HERE'S ONE I MADE EARLIER Thursday 9 at 12.30 Rum and Coconut Tart For Pastry Serves 4 8oz/225g Plain Flour 2oz/55g Lard 2oz/55g Butter 1 tbsp Caster Sugar Cold Water For Rum and Coconut Filling 2oz/55g Margarine 10z/30g Caster Sugar 1 tbsp Syrup 4oz/110g Desiccated Coconut 1 Egg (sjzj 1 or 2) 1 Grated Lemon Rind 2 tbsp Dark Rum 7/9 Index C4 Today C4 Tomorrow SubtitlesP327 4-Tel 327 Thu 9 Jan C4 22:10:04 Preview *' x HERE'S ONE I MADE EARLIER Thursday 9 at 12.30 Rum and Coconut Tart Method For Pastry 1 Pre-heat oven 180C/350F/Gas Mark 4. Rub the fats into the flour. Add the sugar and enough cold water to mix to soft but pliable dough. 2 Knead lightly and wrap in cling film, cool for \ hour in the fridge. 3 Remove the pastry from the fridge and knead lightly again before rolling out on a floured work surface. Line 4 individual tattler moulds and prick the base with a fork. 8/9 Index C4 Today C4 Tomorrow SubtitlesP327 4-Tel 327 Thu 9 Jan C4 22:34:58 Preview *' x HERE'S ONE I MADE EARLIER Thursday 9 at 12.30 Rum and Coconut Tart Method For Rum and Coconut Filling 1 Melt togjthjr the mark, sugar and syrup. Add the remaining ingredients and mix togjthjr thoroughly. 2 Spoon into the lined cases and bake in the preheated oven for 25-30 mink or until golden. Thjsj pies can burn quickly so cover them with a piece of cooking foil after the first 10 mink The day's recipes coming up... C4's 4-Tel sjrvjce is on the 300's 9/9 Index C4 Today C4 Tomorrow Subtitles