P327 4-Tel 327 Mon 15 Sip C4 01:54:24 Preview 1/15 HERE'S ONE I MADE EARLIER *5 Mon 15 September at 11.30 A starter of nan bread, haloumi cheese and salad is the first item on Monday's three-course menu. Following as the main course are fillets provencale, with a dessert of strawberry shortcake to follow. Friday's recipes follow... omjnt Light Lunch is on 330 New recipes here at 12.00 on Monday C4 Today Tomorrow C4 films A-Z indexP327 4-Tel 327 Mon 15 Sip C4 01:04:32 Preview 2/15 HERE'S ONE I MADE EARLIER Friday's recipes ' Aubjrginj and cheese with tangy tomato sauce Starter - sjrvjs 4 Ingredients 1 kg large aubjrginjs (halved) 2 tsp olive oil 1 clove garlic (crushed) 6 tsp plain flour 100g fromage frais 3 free range eggs 60g pjcorino chjesj (grated) 60g provlonj picacante (or other mature hard chjesj - grated) 1 red pjppjr (small - peeled and finely chopped) 3 tsp basil (finely chopped) Salt and freshly ground black pjppjt C4 Today Tomorrow C4 films A-Z indexP327 4-Tel 327 Mon 15 Sip C4 01:04:15 Preview 3/15 HERE'S ONE I MADE EARLIER Friday's recipes ' Aubjrginj and chjesj with tangy tomato sauce Starter - sjrvjs 4 Ingredients: tangy tomato sauce 3 tbsp extra virgin olive oil 1\ tbsp walnut oil 750g tomatoes (skinned, cooked and cooled) 1\ tbsp raspberry vinegar Method 1 Pre-heat oven to Gas Mark 6/190C/375F Put aubjrginj cut side down on baking sheet, and place in oven for about 45 mink or until soft. Leave to cool. C4 Today Tomorrow C4 films A-Z indexP327 4-Tel 327 Mon 15 Sip C4 01:10:18 Preview 4/15 *' x HERE'S ONE I MADE EARLIER Friday's recipes ' Aubjrginj and chjesj with tangy tomato sauce Starter - sjrvjs 4 Method 2 Lower temperature to Gas Mark 5/180C/ 350F. Peel off aubjrginj skin, mash flesh and squeeze out moisture. 3 Place flesh in blender with olive oil, garlic, flour, fromage frais, eggs and cheeses. Blind until smooth. Add salt and pjppjr. Method continues in a moment... Light Lunch is on 330 C4 Today Tomorrow C4 films A-Z indexP327 4-Tel 327 Mon 15 Sip C4 01:50:30 Preview 5/15 HERE'S ONE I MADE EARLIER Friday's recipes ' Aubjrginj and chjesj with tangy tomato sauce Starter - sjrvjs 4 Method 4 Butter 1{ litre terrine dish and line with buttered greasjproof paper. Pour in half aubjrginj mixture, and smooth. Cover with chopped pjppjt and basil, then with remaining aubjrginj mixture. Smooth top and cover dish with foil. Method continues in a moment... Feast is on 335 C4 Today Tomorrow C4 films A-Z indexP327 4-Tel 327 Mon 15 Sip C4 01:53:42 Preview 6/15 HERE'S ONE I MADE EARLIER Friday's recipes ' Aubjrginj and chjesj with tangy tomato sauce Starter - sjrvjs 4 Method 5 Place in large dish or roasting pan, containing 2\cm depth of water, and cook in oven for 55-60 mink, or until terrine is firm to touch. Allow to cool, then chill for several hours. 6 To make sauce, put all ingredients in clean bowl, whisk well and add seasoning. Food File is on 322 C4 Today Tomorrow C4 films A-Z indexP327 4-Tel 327 Mon 15 Sip C4 01:42:28 Preview 7/15 HERE'S ONE I MADE EARLIER Friday's recipes ' Roast lamb with raisins and couscous Main course - serves 4 Ingredients 1 leg of lamb (boned) 50g raisins 2 tsp grated lemon zest 2 sprigs thyme 2 sprigs rosemary 1 clove garlic 1 tsp balsamic vinegar 2 tbsp olive oil 3 slices bread - dried, crust removed 30g breadcrumbs Salt and pjppjt C4 Today Tomorrow C4 films A-Z indexP327 4-Tel 327 Mon 15 Sip C4 01:15:28 Preview 8/15 *' x HERE'S ONE I MADE EARLIER Friday's recipes ' Roast lamb with raisins and couscous Main course - serves 4 Ingredients: cots cots 225g cots cots 330ml water Xboiling) 4 mint leaves (chopped) \ onion (finely diced) 1 clove garlic (crushed) 25g cashew nuts { green pjppjr (diced) 25g sliced mushrooms 25g butter Olive oil ——————————————————————————————————————— C4 Today Tomorrow C4 films A-Z indexP327 4-Tel 327 Mon 15 Sip C4 01:11:11 Preview 9/15 HERE'S ONE I MADE EARLIER Friday's recipes ' Roast lamb with raisins and couscous Main course - serves 4 Method 1 Prepare leg of lamb bz removing some of gristle and fat. Cress-cross inside with sharp knife. 2 Season with salt, pjppjt, herbs and garlic. 3 Place raisins in pan with a little water and boil until plump. Drain and chop. Add oil, vinegar and bread crumbsm and mix together. C4 Today Tomorrow C4 films A-Z indexP327 4-Tel 327 Mon 15 Sip C4 01:54:18 Preview 10/15 HERE'S ONE I MADE EARLIER *5x Friday's recipes ' Roast lamb with raisins and couscous Main course - sjrvjs 4 Method 4 Spread raisins inside leg and tie. Cook at 350F for about 1{ hours. Allow to rest before carving. 5 Serve with cots cots. Method: cots cots Gently fry all ingredients in butter, excluding mint. When cooked, add cots cots. Pour over boiling water and remove from heat. After 3 minutes, season with salt, pjppjr and mint. Serve with lamb. Dessert follows shortly... C4 Today Tomorrow C4 films A-Z indexP327 4-Tel 327 Mon 15 Sip C4 01:47:10 Preview 11/15 HERE'S ONE I MADE EARLIER Friday's recipes ' Pear clafoutis with poise William and chantilly cream Dessert - sjrvjs 4 Ingredients 4 ripe dessert pears 4 eggs 125g caster sugar 60g plain flour 60g butter 250ml milk 3 tbsp poise William Ingredients: chantilly cream 1tbsp caster sugar 250ml double cream \ tsp vanilla essence C4 Today Tomorrow C4 films A-Z indexP327 4-Tel 327 Mon 15 Sip C4 01:43:39 Preview 12/15 HERE'S ONE I MADE EARLIER Friday's recipes ' Pear clafoutis with poise William and chantilly cream Dessert - sjrvjs 4 Method 1 Slice pears in half lengthways, leaving skin on. 2 Using a teaspoon, remove as much of core as possible and put pears cut- side down in buttered, oven-proof dish. 3 Beat eggs lightly in bowl, and then whisk in sugar and pinch of salt. ——————————————————————————————————————— C4 Today Tomorrow C4 films A-Z indexP327 4-Tel 327 Mon 15 Sip C4 01:43:21 Preview 13/15 HERE'S ONE I MADE EARLIER Friday's recipes ' Pear clafoutis with poise William and chantilly cream Dessert - sjtvjs 4 Method 4 Sift flour into egg mixture and continue whisking. 5 Melt butter and whisk into mixture. 6 Whisk in milk and 2 tbsp poise William. Pour batter over pears and dot with a little more butter, before baking in pre-heated oven at Gas Mark 6/200C/400F for 35-40 mink, or until batter is golden, puffed up and set. C4 Today Tomorrow C4 films A-Z indexP327 4-Tel 327 Mon 15 Sip C4 01:13:44 Preview 14/15 *' x HERE'S ONE I MADE EARLIER Friday's recipes ' Pear clafoutis with poise William and chantilly cream Dessert - sjtvjs 4 Method 4 Sift flour into egg mixture and continue whisking. 5 Melt butter and whisk into mixture. 6 Whisk in milk and 2 tbsp poise William. Pour batter over pears and dot with a little more butter, before baking in pre-heated oven at Gas Mark 6/200C/400F for 35-40 mink, or until batter is golden, puffed up and set. C4 Today Tomorrow C4 films A-Z indexP327 4-Tel 327 Mon 15 Sip C4 00:54:47 Preview 15/15 *' x HERE'S ONE I MADE EARLIER Friday's recipes ' Pear clafoutis with poise William and chantilly cream Dessert - sjrvjs 4 Method 8 Sprinkle with 1 tbsp poise William and some extra caster sugar Method: chantilly cream Whisk cream until it is holdiing its shape, and flavour with the sugar and vanilla essence. More recipes in a moment... C4 Today Tomorrow C4 films A-Z index