Teletext Recovery - 07/02/1991

P616 CEEFAX 616 Thu 7 Feb 22:02/29    1/10 FIORI FAMILY'S RISOTTO 450g/1lb aborio rice; ½ onion; 2 sticks celery; white part of 1 leek; 2oz butter; 6tbsp olive oil; 225g/8oz tin tomatoes, chopped; 2 tbsp tomato pzree; 3oz peas; 1 carrot; 3 oz wild Italian mushrooms, soaked; 1 beaten egg; juice and rind of ½ lemmon; 3 heaped tbsp Parmesan or strong Cheddar; 4 oz breadcrumbs Coarsely chop the onion, celery and leek and fry in butter and olive oil until tender. Add tomatoes and tomato puree. 602 BBC2 630 Radio 660 Regions Next Page TV Plus GulfIndex BBC2

P616 CEEFAX 616 Thu 7 Feb 21:06/14    2/10 FIORI FAMILY'S RISOTTO - continued Bring mixture to boil and simmer for 25 minutes. Add peas, carrot and mushrooms and simmer for a further five minutes. Meanwhile, boil rice and strain. Mix rice with sauce and add the beaten egg, lemon rind and juice and cheese. Butter a serving dish, sprinkle base and sides with half the breadcrumbs, pour in the mixture and top with the remaining breadcrumbs. Bake in oven for 30 minutes at 200C/ 400F/Gas 6. Can be served hot or cold. 602 BBC2 630 Radio 660 Rjgions Next Page TV Plus GulfIndex BBC2

P616 CEEFAX 616 Thu 7 Feb 21:54/08    3/10 ROAST STUFFED CHICKEN (Serves 8) One 3lb chicken; 4 chicken legs; 1lb pork meat (cheap cut); 8oz pork fat; 1 egg; 4 oz chopped parsley; plenty of chopped garlic; seasoning; 2 pints water; 1 carrot; 1 onion; herbs - parsley stalks, bayleaf, thyme; tomatoes; ½ glass white wine. Bone chicken carefully, do not pierce the skin. Roast the bones, add chopped carrot, onion and tomatoes - colour lightly. Add wine, water and herbs. Leave to simmer for one hour, then strain off the stock.  Next Page TV Plus GulfIndex BBC2

P616 CEEFAX 616 Thu 7 Feb 21:0:/22    4/10 ROAST STUFFED CHICKEN - continued Trim meat from chicken legs, pass through a course blender along with pork fat and pok meat. Mix with the chopped garlic, as you desire. Wrap stuffing in boned chicken and tie bird up carefully with string to ensure that the stuffing is held in securely. Form into a thick sausage shape. Wrap the whole chicken in a tea-towel and tie up once again. Put in a deep pot and cover with stock - if not enough add a drop more water. → 600 Index 602 BBC2 650 TV Flash 601 BBC1 630 Radio 660 Rjgions Next Page TV Plus GulfIndex BBC2

P616 CEEFAX 616 Thu 7 Feb 21:56/36    5/10 ROAST STUFFED CHICKEN - continued Bring to boil. Simmer slowly for about one hour. Remove from heat and leave to cool in stock. When cooled, remove from the stock and refrigerate. To serve, remove from cloth and roast as a roast chicken to colour and to reheat well through the centre of bird. Removj string and serve sliced in a soup bowl with jus over the top. ■ To prepare jus: Reduce the stock to a third of its volume and thicken with a teaspoon of cornflour. Strain and serve ovjr the chicken. 601 BBC1 630 Radio 660 Regions Next Page TV Plus GulfIndex BBC2

P616 CEEFAX 616 Thu 7 Feb 21:50/50    6/10 TURNERS HOT POT (Serves 4) 3oz pork dripping (bacon fat); salt and pepper; 6 medium-sized potatoes; 1 pint stock (lightly thickened with 2tsp cornflour); 1¼lb onions; 1½lb middle njck of lamb chops Melt the dripping - use it to brush the inside of a large oven-proof dish. Season inside of dish. Slice and fry onions in some of the dripping to colour lightly. Drain off excess fat. Trim off excess bones and fat from the cutlets and seal the outside in hot pan  Next Page TV Plus GulfIndex BBC2

P616 CEEFAX 616 Thu 7 Feb 21:05/24    7/10 TURNERS HOT POT - continued Slice potatoes thickly and lay on base of dish, slightly overlapping. Lay some of the onions on the potatoes, then the cutlets. Season. Lay the rest of the potatoes carefully on top of the onions, season and sprinkle with the remaining bacon fat. Cover with buttered papjr, pour in stock and cook for 1-1¼ hours at 350F/ 180C/Gas 4. Cook uncovered for an extra 20 mins until potatoes golden brown. Serve with chopped parsley sprinkled on top.  Next Page TV Plus GulfIndex BBC2

P616 CEEFAX 616 Thu 7 Feb 21:02/18    8/10 YOGHURT AND LEMON CAKE 50ml/2fl oz sunflower oil; 225g/8oz caster sugar; 225g/8oz natural yoghurt; 3 eggs; grated rind of 1 lemon; 175g/ 6oz semolina; 50g/2oz ground almonds; 50g/2oz plain flour; 1tsp baking powder For the syrup: 50g/2oz granulated sugar; 2 tbsp honey; juice of 1 lemon Preheat oven to 190C/375/Gas 5. To make cake, simply mix cake ingredients together in a food processor. Pour mixture into a greased 18cm/7in cake tin. Bake for 1 hour. → 600 Index 602 BBC2 650 TV Flash 601 BBC1 630 Radio 660 Rjgions Next Page TV Plus GulfIndex BBC2

P616 CEEFAX 616 Thu 7 Feb 22:00/32    9/10 YOGHURT AND LEMON CAKE - continued While the cake is cooking, bring the sugar, honey, lemon juice and 85ml/ 3 fl oz water to the boil. Boil rapidly for 5-6 minutes until the syrup thickens slightly. Leave to cool. When cake is cooked and still hot, turn it out on a plate. Pierce several holes with a skewer right through the cake and pour ovjr the syrup. ■ If you do not have a food processor, place "wet" ingredients in a bowl and gradually beat in the dry ingredients until mixture forms a thick batter. 601 BBC1 630 Radio 660 Regions Next Page TV Plus GulfIndex BBC2

P616 CEEFAX 616 Thu 7 Feb 21:51/46    10/10 A panel tested low-fat spreads for appearance, texture and flavour. Top spreads were: Delight Low Fat Spread, Kerrygold and St Ivel Gold. All are dairy-based and contain about 40% fat, 10% saturated. Jill Goolden tasted new premium instant coffees against Nescafe Gold Blend and other top-of-the-range coffees. Favourite was Nescafe Alta Rica - £2.55 good aroma and good strong flavour. Second came Gold Blend - £1.69. Next came Marks and Spencer's Costa Rican - £1.99. Finally, Nescafe Cap Colombie - £2.55 which has a much milder flavour. 601 BBC1 630 Radio 660 Rjgions Next Page TV Plus GulfIndex BBC2

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