P328 4-Tel 348 Sat 8 Feb C4 22:06:58 ————— ———— ————— W European cuisine Damson Ice Cream with Sablees and Damson Sauce Serves 12 Ingredients Pate wbblee 9oz (250g) flour 7oz (200g) butter 3\oz (100g) sifted icing sugar 2 egg yolks pinch salt drop bitter almond essence Damson puree 2.2lb (1kg* damsons 5fl oz (150ml) sugar syrup Damson sauce juice from cooking damsons icing sugar to taste Armagnac and Amaretto to taste Thursday 30 January 20.30 20/24 C4 Today Tomorrow Previews + SupportP328 4-Tel 328 Sat 8 Feb C4 22:02:34 ————— ———— ————— European cuisine Damson Ice Cream with Sablees and Damson Sauce Ice cream base 2\oz (75g) caster sugar 6.6fl oz (190ml) water 3 egg yolks 16fl oz (450ml) double cream Method: Pate sablee 1 Mix softened butter, icing sugar, egg yolks and salt in food mixer. Add drop of bitter almond essence, then sifted flour and mix until it forms a dough 2 Roll into ball and chill for 2 hours 3 Roll out and cut into rounds - the same sjzj as the rings in which the ice cream will bj made. Preheat oven to 200C/400E, and bake for 10 minutes Thursday 30 January 20.30 21/24 C4 Today Tomorrow Previews + SupportP328 4]Tel 328 Sat 8 Feb C4 22:07:18 ————— ———— ————— W European cuisine Damson Ice Cream with Sablees and Damson Sauce Damson puree 1 Wash and drain the damsons. Put in a stainless steel saucepan and add enough water to cover. Bring to the boil and sjmmjr gently until damsons are tender 2 Strain the fruit and put the juice back in the pan. Reduce over a low heat to about one third of original volume 3 Sieve the cooked fruit. Add some sugar syrup to the resulting puree (add just enough to take away the acidity) Damson sauce 1 While the juice is still warm add some icing sugar to taste 2 Add Armagnac and Amaretto to taste. It should bj szrupz but not too thick Thursday 30 January 20.30 22/24 C4 Today Tomorrow Previews + SupportP328 4]-jl 348 Sat 8 Feb C4 23:11:00 ————— ———— ————— W West African Feast Upi y Roaso jtlapia Method 1 Grind the njansang, chopped onion, chilli pjppjr, spring onion, tomatoes, magi cubes and fresh ginger one bz one on a grinding stone (alternative grind them in a blender) 3 Scale the fish and cut the sides, then cover liberally insjdj and out with the prepared sauce 4 Place in a baking tray, covet with eoil and cooW at Gas MarW 6 (200C/400E) for 45 mink to 1 hour until lightly browned Thursday v February 20.70 11/24 C4 Today Tomorrow Previews + SupportP328 4-Tel 328 Sat 8 Feb C4 23:11:36 ————— ———— ————— W West African Feast Toke Serves 6-8 Ingredients 2 cups (14oz/400g) haricot beans 8oz (225g) fresh spinach or cocoa leaves 10fl oz (2:0ml) palm oil 1 small chilli pjppjr salt to taste 6 fish plaintain leaves Method 1 Soak the beans overnight in water, wash them well and remove the skins 2 Pound them in a mortar (or grind in a blender) with the chilli pjppjr and some salt until you have a smooth paste Thursday 6 February 20.30 12/24 C4 Today Tomorrow Previews + SupportP328 4-Tel 328 Sat 8 Feb C4 23:16:27 ————— ———— ————— West African Feast Toke Method continued 3 Mix in the palm oil and the chopped spinach or cocoa leaves and some water to make the mixture slightly liquid 4 Press each plaintain leaf in turn in a bowl to make a well shape. Put some of the bean mixture into the leaf, gathjt the top of the leaf togethjt and tie with plantain string.(Alternatively the Toke can bj cooked in foil parcels) 5 Steam in a covered pan with a little boiling water at the base for 1\-2 hrs 6 Before sjrvjng untie the leaves and cut the Toke into slices like a cake. Serve with plantain and yam Thursday 6 February 20.30 13/24 C4 Today Tomorrow Previews + SupportP328 4-Tel 328 Sat 8 Feb C4 23:17:49 ————— ———— ————— W West African Feast Ndole Serves 6-8 Ingredients 2lb (900g) mutton 1lb (450g) dried cod 1\ cups (140g/5oz* agussj (melon seeds) 6 fresh or 1 tin plum tomatoes \ cup (55g/2oz* dried shrimps 1\lb (675g) bitterleaf 1oz (30g) fresh ginger 1 pinch curry powder 3 magi cubes 6 tbsp cooking oil 2 large onions 1 fresh chilli pjppjr Thursday 6 February 20.30 14/24 C4 Today Tomorrow Previews + SupportP328 4-Tel 328 Sat 8 Feb C4 23:13:25 ————— ———— ————— West African Feast Ndole Pre-washed bittirleaf can bj purchased but, if fresh bitterleaf is used, it must bj boiled with limestone and washed thoroughly several times before being added to the dish. Alternatively, spinach can bj used in place of the bitterleaf. Method 1 Psi-cook the dried cod in a pressure cooker for 30 mink (or boil in a pan for 2 hours). Boil the cubed mutton in 3 pints of water with 1 chopped onion, chopped ginger, curry powder, magi cubes and the chilli pjppjt for 45 mink Thursday 6 February 20.30 15/24 C4 Today Tomorrow Previews + SupportP328 4--jl 328 Sat 8 Feb C4 23:14:00 ————— ———— ————— W West African Feast Ndoli Method continued 2 Ery another chopped onion in the oil. Drain the meat, resjrvjng the cooking water, add to the hot oil and brown for 5 mink. Add chopped tomatoes and cooked drained cod and simmer for 30 mink 3 Grind the melon seeds until they are fine powder and add to the resjrvjd meat stock. Pour this into the tomato mixture, stirring well. Also add the ground dried shrimps, and cook for 20 mink longer 4 Finally add the bitterleaf and leave to cook for a further 20 mink before sjrvjng with miyondo and plantain Thursday 6 February 20.30 16/24 C4 Today Tomorrow Previews + SupportP328 4-Tel 328 Sat 8 Feb C4 2s:14:09 ————— ———— ————— European cuisine * Guinea Fowl Sausages with Normandy Sauce 4 Chill the mixture for 30 mink, then slowly add four fifths of the cream 5 Mix gently to start, then beat vigorously. Chill for at least an hour 6 Put the sausage casing over cold tap and allow water to run through it for a few mink, then cut into 30cm lengths 7 Eit a large plain nozzle to a pastry bag. Hold the sausage casing securely over the nozzle and fill with chilled mousse. When it is full (not before) tie at both ends. Chill the sausages 8 Simmer sausages in plenty of water for 20 mink. Drain, then allow to cool Thursday 30 January 20.30 17/24 C4 Today Tomorrow Previews + SupportP328 4]Tel 328 Sat 8 Feb C4 22:05:4u ————— ———— ————— W European cuisine Guinea Fowl Sausages with Normandy Sauce 9 Cut open the ends and run a sharp knife down one sjdj. Peel back the casing carefully. Chill Breadcrumb coating 1 Toast the hazelnuts for five minutes until golden. Crush into a paste 2 Mix with the ground almonds and breadcrumbs in a shallow dish. Season 3 Milt the clarified butter and carefully roll each sausage in it 4 Then roll gently in the breadcrumb and nut mixture. Chill for at least 30 minutes Thursday 30 January 20.30 18/24 C4 Today Tomorrow Previews + SupportP328 4]Tel 328 Sat 8 Feb C4 22:01z42 ————— ———— ————— W European cuisine Guinea@Fowl Sausages with Normandy Sauce To sjrvj 1 Preheat the oven to 160C/325F 2 Heat the butter and fry the sausages, turning them until golden brown. Keep warm in the oven until golden brown 3 Fry the apples until caramjlisjd, and set aside. Cook shallot until golden, then pour off remaining fat and djglazj pan with Calvados, then wine 4 Reduce thoroughly and stir in mustard and creme fraichj. Reduce sauce until a rich consistency has been reached. Add the shredded tarragon leaves. Season 5 Place the sausbgjs in centre of a sjrvjng dish and pour the sauce over 6 Decorate with apple pieces and sjtvj Thursday 30 January 20.30 19/24 C4 Today Tomorrow Previews + Support