P327 4]Tel s27 Sat 8 Feb C4 22:08:5s W Preview 1/13 *W x HERE'S ONE I MADE EA5LJER Friday 7 February 12.30 Ginger and Peppercorn Salmon in Filo Ingredients to Sjtvj 4 8oz/225g Salmon Fillet 2oz/55g Melted Butter 1oz/30g Butter 2floz/60ml Water 4 Filo Sheets Fresh Asparagus For Dressing 4floz/125ml Olive Oil 1oz/30g Pickled Ginger 1 tsp Green Peppercorn 1 tsp Balsamic Vinegar salt and pjppjr Method Follows >>> Index C4 Today C4 Tomorrow SubtitlesP327 4-Tel 357 Sat 8 Feb C4 22:51:11 Preview 2/13 HERE'S ONE I MADE EARLIER ** *5x Friday 7 February 12.30 Ginger and Peppercorn Salmon in Filo Method 1 Brush pastry with a covering of melted butter. Grease inside of 4 small, loose metal flan tins. Cut the filo pastry into 8 pieces and place 2 inside each flan tin. Put into oven for 10-15 mink at 200C/400F/GM 6. 2 Blanch the asparagus, then reheat with the butter and water. 3 Marinade salmon with oivj oil, balsamic vinegar, green pjppjrcorns, salt and ginger. Ljavj overnight. 4 Take strips off the salmon, put into pastry case. S rvj with asparagus and dressing. Index C4 Today C4 Tomorrow SubtitlesP327 4-Tel 327 Sat 8 Feb C4 23:05:47 Preview 3/13 *' x HERE'S ONE I MADE EARLIER Friday 7 February 12.30 Saddle of Venison and Rosti Potato with Parsnip Puree, Gin and Juniper Jut Ingredients to Serve 4 For Rosti Potato 6oz/170g 4 Venison Fillets 1 tsp Hungarian Paprika 2 Potatoes (large) walt and pjppjr For Parsnip Puree 2floz/50ml Olive Oil (app.) 1lb/450g Parsnips 1 dssp Honey 1 sprig Thzmj Ingredients continue >>> Index C4 Today C4 Tomorrow SubtitlesP327 4-Tel 327 Sat 8 Feb C4 23:10:73 Preview 4/13 *' x HERE'S ONE I MADE EARLIER Friday 7 February 12.30 Saddle of Venison and Rosti Potato with Parsnip Puree, Gin and Juniper Jut For Gin and Juniper Jut 1pt/570ml Venison Stock (pass through muslin) 1floz/30ml Red Wine 1 tbsp Juniper Berries 3 tsp Gin Method 1 Cut parsnip into large 1" x 2" pieces and cover with honey, olive oil and thzmj. Roast in a hot oven, 200C/ 400F/GM 7 for 20 mink. Place in a food processor and blend. Method continues >>> Index C4 Today C4 Tomorrow SubtitlesP327 4]Tel 327 Sat 8 Feb C4 23:13:18 * ' Preview 5/13 HERE'S ONE I MADE EARLIER *5 Friday 7 February 12.30 Saddle of Venison and Rosti Potato with Parsnip Puree, Gin and Juniper Jut Method 2 Prepare the rosti by grating potato into a dry cloth, season with salt. 3 Squjezj the juices out of the potato through cloth, season with paprika. 4 In a hot pan with a little cooking oil, fry grated potato. Brown on both sides, remove and resjrvj. 5 Pan sear venison then roast in a hot oven, 180C/350F/GM 4 for 5-7 mink (medium rare). Allow to rest. 6 Serve on rosti with parsnip puree, garnish with qujnjlle, drizzle jut. Index C4 Today C4 Tomorrow SubtitlesP327 4]Tel 327 Sat 8 Feb C4 23:11:34 Preview 6/13 *g x HERE'S ONE I MADE EARLIER *5 Friday 7 February 12.30 Baked Chocolate Pudding with Hot Chocolate Fudge Sauce Ingredients to Sjtvj 4 3\oz/100g Self Raising Flour 2\oz/75g Caster Sugar 3floz/100ml Sunflower Oil 3floz/100ml Milk 1 tbsp Golden Syrup \ tsp Baking Powdjt (level) 1 tsp Cocoa Powder (hjapjd) 1 Egg (extra large) Chocolate Fudge Sauce follows >>> Index C4 Today C4 Tomorrow SubtitlesP327 4]Tel 327 Sat 8 Feb C4 23:14:12 Preview 7/13 *W x HERE'S ONE I MADE EARLIER ** Friday 7 February 12.30 Baked Chocolate Pudding with Hot Chocolate Fudge Sauce For Chocolate Fudge Sauce 7floz/220ml Double Cream 1oz/30g Unsalted Butter 3oz/90g Dark Chocolate 8oz/250g Icing Sugar Method 1 Preheat oven to 150C/300F/GM 2. 2 Grease four 6floz/180ml pudding tins. 3 Prepare the pudding - sjivj all dry ingredients together in a bowl and make a well in the centre. Method continues >>> Index C4 Today C4 Tomorrow SubtitlesP327 4]Tel 327 Sat 8 Feb C4 23:18:48 Preview 8/13 *' x HERE'S ONE I MADE EARLIER Friday 7 February 12.30 Baked Chocolate Pudding with Hot Chocolate Fudge Sauce Method 4 Beat an egg and pour into the well with the syrup, milk and oil. 5 Draw dry ingredients inwards from the sjdjs of bowl and beat in the liquid ingredients to make a smooth batter. 6 Pour into the prepared tins and bake in oven for 30 mink until springy. 7 Prepare the sauce. Melt chocolate, butter and cream togjthjr in a double boiler. Sieve icing sugar and beat in to form a rich glossy sauce. 8 Unmould puddings onto plates, pour fudge sauce over and around bases. Index C4 Today C4 Tomorrow SubtitlesP327 4-Tel 327 Sat 8 Feb C4 23:03:72 Preview 9/13 *' x HERE'S ONE I MADE EARLIER ** Thursday 6 Nov 12.30 Skewers of Spiced Lamb and Roast Veg on Apricot & Almond Couscous Cots-cots method 1 Peel and chop onion and garlic. 2 Heat oil in a small pan and cook onion and garlic until soft. 3 Dry fry (or grill) almonds to brown. 4 Chop apricots and add with almonds to onion mix. 5 Place couscous grains in large bowl. Bring veg stock to boil and add to couscous. Stir, separating grains. Season. Add nutmeg. Ljavj covered 10- 15 mink until grains swollen & fluffy 6 Add onion mix and fresh herbs. Stir @ lightly. Serve with rest of dish. Index C4 Today C4 Tomorrow SubtitlesP327 4-Tel 327 Sat 8 Feb C4 22:04:11 Preview 10/13 *' x HERE'S ONO I MADE EARLIER *5 Thursday 6 Nov 12.30 Compote of Fresh Figs and Tuilli Baskets Ingredients to Serve 4 For Compote of Figs 4oz/110g Caster Sugar 8floz/225ml Cold Water 2 dssp Brandy 2 dssp Port 2 dssp Orange Juice (fresh) 12 Figs (3 per portion) 1 Orange (zest) Ingredients Continue >>> Index C4 Today C4 Tomorrow SubtitlesP327 4-Tel 327 Sat 8 Feb C4 22:04:46 Preview 11/13 *' x HERE'S ONE I MADE EARLIER *5 Thursday 6 Nov 12.30 Compote of Fresh Figs and Tuille Baskets For Tuilli Basket 4\oz/125g Butter 5\oz/1)0g Sugar 4oz/110g Plain Flour 2 Egg (whole) \ Vanilla Pod (or essence) 1 Lemon (zest and juice) Almonds (crushed* For Garnish 3 tbsp Caster Sugar 2 Orange Zests Orange Comfit Method follows >>> Index C4 Today C4 Tomorrow SubtitlesP327 4-Tel 327 Sat 8 Feb C4 22:07:51 Preview 12/13 )?!—4 | *W x HERE'S ONE I MADE EARLIER *5 Thursday 6 Nov 12.30 Compote of Fresh Figs and Tuille Baskets Method 1 Bring the sugar and water to boil to form a syrup. Add brandy, port and orange juice. Drop figs into syrup mixture. Ljavj for 5 minutes. 2 Next drop the orange zest into a hot pan with a little caster sugar. Heat until the zest becomes caramelisjd. 3 Cut figs into quarters and open out. 4 Serve with ice-cream, syrup, tuille basket, garnish with orange comfit. Method for Tuille Basket follows >>> Index C4 Today C4 Tomorrow SubtitlesP327 4-Tel 327 Sat 8 Feb C4 22:50:07 Preview 13/13 HERE'S ONE I MADE EARLIER *5 *5x Thursday 6 Nov 12.30 Compote of Fresh Figs and Tuille Baskets Method for Tuille Basket 1 Whisk sugar into egg until dissolved. 2 Melt butter, add egg mix, whisk in. 3 Slowly sift in flour and add vanilla. 4 Add the zest and juice of lemon and the crushed almonds. 5 The paste should now bj quite thick. 6 Using a plastic ring (7cm) spread mix very thinly on greasjproof paper. 7 Ljavj at least a \cm gap round tuille 8 Bake in preheated oven 220C/425F/GM 7 for about 5 minutes or until browned. 9 Remove discs whilst warm, mould into a cup or ramekin to form a basket as you would a brandy snap. Index C4 Today C4 Tomorrow Subtitles