P327 4-Tel 327 Sun 21 Feb C4 02:48:11 Recipes 1/12 HERE'S ONE I MADE EARLIER Monday 8 February .30 sa Deep fried cheese and cauliflower fritters with cauliflower puree and sherry caramel Starter - serves 4 Ingredients 100g butter 125g sifted plain flour 4 eggs 125g grated rid cheddar 100g Gruzjti chjesj 575ml water 150g cooked cauliflower, chopped salted pjppjt Ingredients continue in a moment... Main index C4 Today Tomorrow PreviewsP327 4-Tel 327 Sun 21 Feb C4 02:24:11 Recipes 2/12 HERE'S ONE I MADE EARLIER Monday 8 Fjbrubry .30 sa Deep fried chjesj and cauliflower fritters with cauliflower puree and sherry caramel Starter - sjtves 4 Ingredients - cauliflower puree 200g cooked cauliflower 70ml whipping cream Ingredients - shjtry caramel 100ml shjtry 100g sugar Method 1 The preparation is similar to that of choux pastry but allow the mixture to cool before adding the cheese. 2 Bring the water & butter to the boil. Main index C4 Today Tomorrow PreviewsP327 4-Tel 327 Sun 21 Feb C4 01:25:17 Recipes 3/12 HERE'S ONE I MADE EARLIER Monday 8 February .30 sa Deep fried cheese and cauliflower fritters with cauliflower puree and sherry caramel Starter - sjtves 4 Method 3 Add the sifted flour and beat in with a wooden spoon until the mixture leaves the sjdjs of the pan. Remove from the heat. 4 Beat the eggs togjthjt and add to the mixture in three stages, beating will each time. 5 When the mixture is warm, add chjesj, cauliflower, salt and pjppjt. 6 Deep fry in hot oil until just runny in the middle. Main index C4 Today Tomorrow PreviewsP327 4-Tel 327 Sun 21 Feb C4 01:54:02 Recipes 4/12 HERE'S ONE I MADE EARLIER Monday 8 February .30 sa Deep fried cheese and cauliflower fritters with cauliflower puree and sherry caramel Starter - sjtves 4 Cauliflower puree 7 Puree the cauliflower in a processor. Bring cream to the boil and allow to thicken before adding to the puree. Season with sblt and pjppjt and place on the plate with the ftittet. Sherry caramel 8 Boil togjthjt until caramjlisjd. Add a little water and remove from the heat. Pour around cauliflower puree. Main course follows in a moment... Main index C4 Today Tomorrow PreviewsP327 4-Tel 327 Sun 21 Feb C4 02:33:49 Recipes 5/12 *' x HERE'S ONE I MADE EARLIER Monday 8 Fjbrubry .30 sa Grilled grey mullet with rosemary risotto and nutmeg buttirsbuce Main course - sjtvjs 4 Ingredients 4 fillets of grey mullet, trimmed (pin boned and brushed with olive oil) 55g canaroli rice 30g butter 1 small shallot, finely chopped seasoning 1 dtp blanched chopped rosemary 290ml water or stock 1 nutmeg, grated 290ml fish stock 1 small shallot, roughly chopped 110g unsalted butter Main index C4 Today Tomorrow PreviewsP327 4-Tel 327 Sun 21 Feb C4 02:09:47 Recipes 6/12 HERE'S ONE I MADE EARLIER Monday 8 February .30 sa Grilled grey mullet with rosemary risotto and nutmeg buttersbuce Main course - sjtves 4 Risotto method 1 Sweat the shallot in the butter for a couple of minutes, add the rice, season and cook until it starts to give off a nutty aroma. 2 Add the stock a little at a time, waiting until each addition has been absorbed until more is added. 3 When all the stock has gone, draw the rice away from the heat and stir in the rosemary. Enrichjn with a little butter and cream if desired. Main index C4 Today Tomorrow PreviewsP327 4-Tel 327 Sun 21 Feb C4 02:34:13 Recipes 7/12 HERE'S ONE I MADE EARLIER Monday 8 February .30 sa Grilled grey mullet with rosemary risotto and nutmeg buttersauce Main course - sjtves 4 Butter sauce method 1 Sweat the shallot and nutmeg in about \ an ounce of butter (refrigerate the rest of the butter). Add the fish stock and reduce until a third is lift, dice the remaining butter and gradually whisk it into the boiling sauce. Check seasoning and strain. 2 Sear the flesh of the fish in a hot pan and then cook skin side up undjt a reasonably hot grill for 5-8 mink. 3 Put risotto in the middle of plate, fish on top and surround with sauce. Main index C4 Today Tomorrow PreviewsP327 4-Tel 327 Sun 21 Feb C4 02:30:19 Recipes 8/12 HERE'S ONE I MADE EARLIER Monday 8 Fjbrubry .30 sa Rich chocolate pei with mjtingue topping Dessert - serves 6 Ingredients 275g plain flour 165g unsalted butter 150g caster sugar 2-3 tbsp sieved cocoa powdjt 4 egg yolks, 3 egg whites 2 tbsp iced watit \ tsp ground cinnamon { tsp sblt 125g soft brown sugar 400ml milk 150g plain chocolate 1 tsp vanilla essence 12 crystallisjd rose petals Main index C4 Today Tomorrow PreviewsP327 4-Tel 327 Sun 21 Feb C4 01:11:25 Recipes 9/12 HERE'S ONE I MADE EARLIER Monday 8 February .30 sa Rich chocolate pei with mjtingue topping Dessert - sjtvjs 6 Method 1 Sieve 225g flour and a pinch of salt togjthjt. Rub in 125g of cold butter, cut into small pieces, and rub in until mixture resembles breadcrumbs. 2 Stir in 25g caster sugar, 2-3 tbsp sjivjd cocia powdjt and mix togjthjt. 3 Beat 1 egg yolk with the watit and mix into the dry ingredients. 4 Add more water, as required to make a firm dough. 5 Knead lightly until smooth, wrap in clingfilm, put in ftidgj for 30 mink. Main index C4 Today Tomorrow PreviewsP327 4-Tel 327 Sun 21 Feb C4 02:14:13 Recipes 10/12 HERE'S ONE I MADE EARLIER Monday 8 February .30 sa Rich chocolate pie with mjtingue topping Dessert - sjtvjs 6 Method 6 Use the pastry to line a 9 inch round tart tin and bake blind in a hot oven (200C/400F/Gas 6) for 10-15 mink, removing the baking parchment and baking beans and returning to the oven for a furthjt 5 mink. 7 Remove from the oven and leave to cool completely. 8 Sieve the remaining flour, cinnamon, { tsp of salt into a pan and stir in the 125g light brown sugar, and milk. 9 Break the chocolate into pieces and add to the pan. Main index C4 Today Tomorrow PreviewsP327 4-Tel 327 Sun 21 Feb C4 01:41:19 Recipes 11/12 HERE'S ONE I MADE EARLIER Monday 8 February .30 sa Rich chocolate pei with mjtingue topping Dessert - sjtves 6 Method 10 Heat gently until the chocolate is melted, stirring all the time. 11 Mix to ensure that the chocolate and milk are throughly blinded. 12 Increase heat and cook for anothjt 10 minutes, stirring all the time. 13 Remove the pan from the heat. Beat the remaining 3 egg yolks with a little of the chocolate mixture before slowly pouring the eggs back into the saucepan, stirring rapidly. 14 Continue cooking over low heat until thick and creamy. Do not boil. Main index C4 Today Tomorrow PreviewsP327 4-Tel 327 Sun 21 Feb C4 02:42:17 Recipes 12/12 HERE'S ONE I MADE EARLIER Monday 8 February .30 sa Rich chocolate pei with meringue topping Dessert - sjtvjs 6 Method 15 Remove from heat. Stir in remaining butter and vanilla essence. Pour into cooled pastry case. 16 Whisk the egg whites until stiff but not dry. Whisk in 50g caster sugar until mixture is thick and glossy. 18 Fold in remaining caster sugar and pile mjringuj on top of the pie. 19 Bake for 10 mink at 200C/400F/Gas 6 or until the meringue is crisp and lightly browned. 20 Chill before sjtving and decorate with crystallisjd rose petals. Main index C4 Today Tomorrow Previews