Teletext Recovery - 24/01/1991

P616 CEEFAX 616 Thu 24 Jan 21:08/12    1/12 CHICKEN PAELLA (serves 6) 4 tbsp olive oil; 1 onion, chopped; 4 chicken quarters, cut in half; 1 largj clove garlic, chopped; 225g/8oz carrots, cut into ½inch pieces 175g/6oz frozen peas; 175g/6oz green beans, in ½inch lengths; 75g/3oz spring onions, chopped; 1 red pepper, seeded and diced; 450g/1lb long grain rice; ½tsp saffron powder or turmeric; 475ml/ 16 fl oz chicken stock; 900g/2lb fresh mussels or 225g/8oz firm white fish fillets; 100g/4oz shrimps; 1 tbsp chopped fresh parsley; 1 lemon or lime, cut into wedges; seasoning.  Next Page TV Plus Headlines TV/Radio

P616 CEEFAX 616 Thu 24 Jan 22:01/54    2/12 CHICKEN PAELLA - Method Heat oil and fry chicken until golden on all sides. Add onion and fry until translucent. Add the garlic and vegetables. Coat in the oil, then add the rice and saffron/ turmeric. Fry until rice translucent. Heat stock. Add to pan with seasoning, stirring well. Cover pan, turn heat to low and leave to cook for 25 minutes. Meanwhile, prepare mussels - wash throughly and pull away their "beards", discard any mussels that are cracked or float to the top.  Next Page TV Plus Headlines TV/Radio

P616 CEEFAX 616 Thu 24 Jan 22:51/37    3/12 CHICKEN PAELLA - Method continued If using fish instead of mussels, cut into 2.5 cm/1 inch chunks. Add mussels or fish to pan and cover. Leave to cook gently for 10 minutes. Remove any mussels that have not opened then stir in the shrimps and leave them to heat through for a couple of minutes Serve the paella garnished with fresh parsley and some lemon or lime wedges. ■ If using saffron threads instead of saffron powder, soak a large pinch of threads in 2 tbsps boiling water for about five minutes, then add to paella.  Next Page TV Plus Headlines TV/Radio

P616 CEEFAX 616 Thu 24 Jan 22:59/10    4/12 TORTILLA (for 8 Tapas) 6 fl oz olive oil; 750g potatoes, peeled and diced; 10 eggs; half a Spanish onion, finely chopped Put LOTS of oil in pan. Add onion to soften. Then add potatoes and cook on low heat for 15-20 minutes. Make sure they are cooked but not brown. When cooked, add beaten eggs and season Make sure all egg is cooked. Drain off excess oil and cover pan with a plate. Use this to help turn omelette Finished tortilla should be at least one inch thick and NOT brown on outside  Next Page TV Plus Headlines TV/Radio

P616 CEEFAX 616 Thu 24 Jan 22:59/31    5/12 SCRAMBLED EGGS WITH MUSHROOMS - REVUELTO DE ZIZAK (Serves 4) 150g/5oz zizak mushrooms, cap or mix of wild mushrooms wiped clean and large ones broken up; 6 tblspn olive oil; garlic; 4 slices french bread; 7 eggs Beat eggs. Heat olive oil in pan and add finely-chopped garlic. Fry gently. Add mushrooms and cook together slowly for about ten minutes. Add beaten eggs, keeping them on the move to let all egg come into contact with the hot pan until eggs start to become firm. Season to taste. Serve hot with slices of french bread.  Next Page TV Plus Headlines TV/Radio

P616 CEEFAX 616 Thu 24 Jan 21:02/13    6/12 CONCHITA'S PEPPERS - Ingredients For the peppers: 1 or 2 tins Pimentos del Piquillo Enteros; 400g minced beef; quarter Spanish onion, finely chopped; 2 eggs, 2tbs white wine; 1 clove garlic, finely chopped; 3 tbs olive oil 30g breadcrumbs; salt and pepper For the sauce: 2tbs olive oil; quarter finely-chopped Spanish onion; 1 clove garlic, finely chopped; 2 tbsp white wine; 2/3 peppers, broken; 1 beef tomato, crushed; 1 tbsp flour, 6 fl oz stock; salt and pepper; parsley garnish 600 Index 602 BBC2 660 Regions 601 BBC1 613 Films 101 Gulf News Next Page TV Plus Headlines TV/Radio

P616 CEEFAX 616 Thu 24 Jan 22:04/56    7/12 CONCHITA'S PEPPERS - Method Take out eight peppers and use rest for sauce. If you cannot find tinned peppers, bake fresh red peppers of a smaller size in the oven and peel. Method - for filling: Heat oil in pan and add onion. After a few minutes, add garlic and stir fry until soft. Add mince and cook for about five minutes until slightly brown. Add white wine and seasoning. Cook for a few more minutes. Put aside to cool and mix in the beaten egg and breadcrumbs. Stuff peppers and put in a pan.  Next Page TV Plus Headlines TV/Radio

P616 CEEFAX 616 Thu 24 Jan 22:55/08    8/12 CONCHITA'S PEPPERS - Method continued Method - for sauce: Heat olive oil in pan, add onion and garlic. Stir fry for one minute then add chopped peppers. Stir fry for a minute over moderate heat, then add flour and mix well. Now add wine, tomato and stock. Mix well until smooth and cook slowly stirring occasionally for about 15 minutes. Season to taste and put in a blender. Liquidise until smooth. Pour sauce over peppers in pan and cook on a very low flame for 20-30 mins so sauce reduces. Serve on french bread. Garnish.  Next Page TV Plus Headlines TV/Radio

P616 CEEFAX 616 Thu 24 Jan 22:0:/21    9/12 ANTONIO'S STUFFED PEPPERS - Ingredients 2 large yellow or red bell peppers; 2 tbsp olive oil; 400g/14oz ripe tomatoes skinned and finely chopped; 40g/1½oz finely chopped capers; 2 cloves garlic, very finely chopped; 12 anchovy fillets; 4 tbsp finely- chopped parsley; 80g/3oz fresh white breadcrumbs; 50g freshly-grated Parmesan; 3 grates of nutmeg; 3 tbsp olive oil; salt and pepper. Method: Preheat oven to 200c/400f/Gas 6 600 Index 601 BBC1 602 BBC2 Next Page TV Plus Headlines TV/Radio

P616 CEEFAX 616 Thu 24 Jan 22:00/03    10/12 ANTONIO'S STUFFED PEPPERS - continued Slice each of the peppers in two lengthwise. Remove stalks and seeds leaving a clean cavity for the filling. Finely chop tomatoes, capers, anchovies garlic and parsley. Take the breadcrumbs, parmesan and nutmeg and mix well with the chopped ingredients. Fill pepper shells with mixture. Put 2 tbsp oil in bottom of an oven dish. Arrange the four halves in it. Pour remaining 3 tbsp of oil over stuffed peppers and bake in hot oven for around 40 minutes. Serve hot or cold. 601 BBC1 602 BBC2 101 Gulf News Next Page TV Plus Headlines TV/Radio

P616 CEEFAX 616 Thu 24 Jan 22:08/17    11/12 ■ On the whole, saucepans that are NOT good with ceramic hobs are ones with dented/pitted bases, highly-reflective bases, glass saucepans and cast iron saucepans with recessed marks on base. For a factsheet, send a large sae and a cheque/PO for £1 (payable to Good Housekeeping Institute) to: The Good Housekeeping Institute, Cookware Choice 72 Broadwick Street, London W1V 2BP. ■ King Edward, Desiree and Romano potatoes are good for all types of cooking. Pentland Squire is very good for chips. Marfona is excellent for baking. Store potatoes in a cool, dark place, never in a plastic bag.  Next Page TV Plus Headlines TV/Radio

P616 CEEFAX 616 Thu 24 Jan 22:00/29    12/12 Jill Goolden's recommended fruit drinks Marks and Spencer Sunfruit drink, 99p Cawston Vale Sour Cherry and Apple, 33p (also available as concentrate) Cranberry Classic from Ocean Spray, 79p Bottle Green Elderflower Cordial, about £2.75, available in south of England Belvoir Elderflower Cordial, about £3 from deli's and some Sainsburys Jill's own fruit cocktail: One and a half oranges, a squeeze of lemon and a good measure of apricot nectar. Imported chrome hand juicer costs £39.95 from good kitchen shops.  Next Page TV Plus Headlines TV/Radio

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