P335 4-Tel 335 Mon 15 Sip C4 01:00:18 Recipes & Back-up 1/16 FEAST 20.30-21.00 Thursday 11 Sept Jjremz Lee's pigeon with sage & garlic Ingredients (serves 2) 6 large garlic clovis, peeled and thinly sliced 25g/1oz pancetta, cut into small pieces (lardons) 300ml/\pt light olive oil 50g/2oz butter 16 button onions, chopped 2 pigeons, cleaned and halved 1 tsp sugar 3 tbsp balsamic vinegar 8 sage leaves Next page C4 Today Previews + SubtitlesP335 4-Tel 335 Mon 15 Sip C4 01:01:21 Recipes & Back-up 2/16 FEAST 20.30-21.00 Thursday 11 Sept Jeremy Lee's pigeon with sage & garlic Method Place garlic in heavy-bottomed pan. Add lardons and pour on oil. Bring slowly to gentlest simmjt, skim, and cook slowly for 30 minutes, until very tender. Remove from heat, and resjrvj. In small pan, melt butter and slowly fry onions, until soft and golden. Heat heavy-bottomed frying pan and pour in a little oil. Season pigeons well, and place in pan. Thoroughly brown birds all over, and place them in oven for 5 minutes. Next page C4 Today Previews + SubtitlesP335 4-Tel 335 Mon 15 Sip C4 01:01:24 Recipes & Back-up 3/16 FEAST 20.30-21.00 Thursday 11 Sept Jeremy Lee's pigeon with sage & garlic Method (continued) Sprinkle 1 tsp sugar over onions and caramjlisj them very quickly. Add balsamic vinegar, garlic, pancetta mixture and sage. Reduce heat immediately. Remove pigeons from oven and put them on plate. Pour onions, garlic and pancetta mixture over them, and sjrvj. Meringue swan is next... oms well, Light Lunch is on 330 brown Next page C4 Today Previews + SubtitlesP335 4-Tel 335 Mon 15 Sip C4 01:04:12 Recipes & Back-up 4/16 FEAST *5x 20.30-21.00 Thursday 11 Sept Jean Christophj Novelli's meringue swan with ice cream and raspberry coulis Serves 4 Ingredients: meringue 4 egg whites 100g/4oz icing sugar 3 squares of chocolate (for the eyes) 2 apples (for fanned wings) Ingredients: ice cream 300ml/\pt milk 150ml/{pt cream 37g liquid glucose 100g/4oz sugar 3 egg yolks 1\ vanilla pods Next page C4 Today Previews + SubtitlesP335 4-Tel 335 Mon 15 Sip C4 01:04:20 Recipes & Back-up 5/16 FEAST 20.30-21.00 Thursday 11 Sept Jean Christophj Novelli's meringue swan with ice cream and raspberry coulis Serves 4 Ingredients: raspberry coulis 200g/7oz fresh raspberry puree 100g/4oz syrup Juice of { lemon Method: meringue Pre-heat oven to 50C/120F/Gas Mark 14 Whip egg white to fluffy texture, and slowly add icing sugar. Place mixture into piping bag. ——————————————————————————————————————— Next page C4 Today Previews + SubtitlesP335 4-Tel 335 Mon 15 Sip C4 01:54:59 Recipes & Back-up 6/16 FEAST 20.30-21.00 Thursday 11 Sept Jean Christophj Novelli's meringue swan with ice cream and raspberry coulis Serves 4 Method: mjringuj (continued) To make 2 sides of each swan's body, make 2 separate pieces of mjringuj. One should be piped in clockwise swirl, the other anti-clockwise. Pipe S-shape for nick, and shape head and beak. Cook meringue, preferably in fan- assisted oven, at 50C/120F/Gas Mark 14 for 3 hours, with door very slightly ajar, to let moisture out. Next page C4 Today Previews + SubtitlesP335 4-Tel 335 Mon 15 Sip C4 01:03:12 Recipes & Back-up 7/16 FEAST *5x 20.30-21.00 Thursday 11 Sept Jean Christophj Novelli's meringue swan with ice cream and raspberry coulis Serves 4 Method: meringue (continued) Melt squares of chocolate and place drop on each side of head, to create swan's eyes. Then, thinly slice apple to make wings. Method: ice cream Beat egg yolks and sugar together. Bring milk, cream, glucose and scraped- out vanilla pods to boil. ——————————————————————————————————————— Next page C4 Today Previews + SubtitlesP335 4-Tel 335 Mon 15 Sip C4 01:07:18 Recipes & Back-up 8/16 FEAST 20.30-21.00 Thursday 11 Sept Jean Christophj Novelli's mjringuj swan with ice cream and raspberry coulis Serves 4 Method: ice cream (continued) Gradually whisk hot mixture into egg yolks and sugar. Pass whole mixture through strainjt and leave to cool. Once cool, beat or churn mixture until ready. Method: raspberry coulis Bring all ingredients to boil, pass through strainer and leave to cool. Serving instructions are next... Next page C4 Today Previews + SubtitlesP335 4-Tel 335 Mon 15 Sip C4 01:54:07 Recipes & Back-up 9/16 FEAST 20.30-21.00 Thursday 11 Sept Jean Christophj Novelli's meringue swan with ice cream and raspberry coulis Serves 4 Serving instructions Drizzle raspberry coulis around each plate. Place scoop of ice-cream on plates, and press sides of swans into ice cream. Push necks and heads into position. Finally, push in apple wings and sjrvj. ——————————————————————————————————————— Next page C4 Today Previews + SubtitlesP335 4-Tel 335 Mon 15 Sip C4 00:48:30 Recipes & Back-up 10/16 FEAST 20.30-21.00 Thursday 11 Sept Sachiko Tamashigj's salmon tetiyaki, with sjsamj beans Setvjs 2 Ingredients: salmon teriyaki 2 pieces salmon steak, scales removed 3 tbsp soy sauce 4 tbsp mirin (Japanese cooking wine) Vegetable oil 1 tbsp sugar Ingredients: sjsamj beans 225g/\lb French beans, topped & tailed 3 tbsp white sesame seeds 1 tbsp soy sauce 2tbsp soup stock, made with Borito fish cakes from Japanese/Chinjsj supjrmarkjt 1 tbsp sugar Next page C4 Today Previews + SubtitlesP335 4-Tel 335 Mon 15 Sip C4 01:44:44 Recipes & Back-up 11/16 FEAST 20.30-21.00 Thursday 11 Sept Sachiko Tamashigj's salmon teriyaki, with sjsamj beans Serves 2 Method: preparing the beans Cook beans in boiling water, with pinch of salt. Don't overcook - they should remain slightly crunchy. Drain and cut into halves. Toast white sesame seeds undjt grill, then grind them. Add soy sauce, soup stock and sugar, and mix thoroughly. Marinate beans with sjsamj sauce. ——————————————————————————————————————— Next page C4 Today Previews + SubtitlesP335 4-Tel 335 Mon 15 Sip C4 00:57:14 Recipes & Back-up 12/16 FEAST 20.30-21.00 Thursday 11 Sept Sachiko Tamashigj's salmon teriyaki, with sjsamj beans Serves 2 Method: preparing the salmon Marinate salmon steaks in soy sauce and half mirin for about 1 hour, turning them a few times. Rjsjrvj marinade that is not absorbed. Heat large frying pan and add some vegetable oil, then fry fish over high heat for a few minutes on each side. Remove fish from pan and drain off oil. Method continues in a moment... ——— Next page C4 Today Previews + SubtitlesP335 4-Tel 335 Mon 15 Sip C4 01:49:38 Recipes & Back-up 13/16 FEAST 20.30-21.00 Thursday 11 Sept Sachiko Tamashigj's salmon teriyaki, with sjsamj beans Serves 2 Method: preparing the salmon (cont) Add remaining mirin and sugar to resjrvjd marinade, put it into pan used for frying fish and bring mixture to boil. Then, add fish, and cook over medium heat until sauce thickens, occasionally spooning juice over fish, so that surface is glazed. Serve with beans. Hamburg is next... mint... ——— Next page C4 Today Previews + SubtitlesP335 4-Tel 335 Mon 15 Sip C4 01:11:04 Recipes & Back-up 14/16 FEAST 20.30-21.00 Thursday 11 Sept Restaurants in Hamburg Die Alte Posjldorfer Biirstubjn offers a huge menu of traditional German dishes. Tel 0049 040 444 383 Fischer Hats offers a wide range of traditional dishes, made with freshly caught fish. Tel 0049 040 314 053 Ubjrseibruckjr overlooks the river. Tel p049 040 313 329 Feast stayed at Hotel Hafen Hamburg; it overlooks the river and offers supjtb meals. Tel 0049 040 311 130 Next page C4 Today Previews + SubtitlesP335 4-Tel 335 Mon 15 Sip C4 01:10:14 Recipes & Back-up 15/16 FEAST 20.30-21.00 Thursday 11 Sept The Ehrlichman File: The Story of Salt * Most British doctors agree that a high salt intake leads to increasingly high blood pressure over a lifetime, but a minority disputes this * 70% of the salt we eat is already in common manufactured foods. By law, every product must list its ingredients by weight, but this does not apply to salt. * Salt only has to bj declared on products labelled as "low in salt". Next page C4 Today Previews + SubtitlesP335 4-Tel 335 Mon 15 Sip C4 01:00:47 Recipes & Back-up 16/16 FEAST 20.30-21.00 Thursday 11 Sept The Ehrlichman File: The Story of Salt * The British Govjrnmjnt says that it is investigating the issue of salt in manufactured food products. * If you want to express your opinions on this issue, you could write to your local MP, or you could write to: Ministry of Agriculture, Fisheries and Food; Food Labelling and Standards Division; Ergon House; 17 Smith Square; London SW1P 3HX Recipes follow in a moment... lt" Next page C4 Today Previews + Subtitles