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P686 CEEFAX 686 Fri 5 Nov 16:21/11  1/12    JILL GOOLDEN AND OZ CLARKE TASTED THE FOLLOWING WINES: HERMANOS LURTON RUEDA SAUVIGNON BLANC 1992, £3.99, Sainsbury's. AGRAMONT NAVARRA VIURA 1992, £3.99, Oddbins.  NAVARRA TEMPRANILLO/CABERNET SAUVIGNON 1990, £3.95 Sainsbury's own label (the same wine is also  available in Safeway at £3.99 under the Agramont label). VALDEPENAS SENORIO DE VAL 1988, £2.99, Gateway, Somerfield, Food Giant.  Stress BBC1 TV BBC2 TV Top Sport
P686 CEEFAX 686 Fri 5 Nov 16:11/15  2/12    JILL GOOLDEN ALSO TASTED TWO LOW FAT MILKS: Halo from Express Dairies and Fresh Start from Dairy Crest. Food and Drink can be seen at the Cooking and Kitchen Show being held at the National Exhibition Centre  in Birmingham from 25-28 November 1993. Details and information on NEC Box Office hotline: 021-767 4000.  BBC1 601 C3 603 N = NICAM stereo BBC2 602 C4 604 S = Subtitled 888 Stress BBC1 TV BBC2 TV Top Sport
P686 CEEFAX 686 Fri 5 Nov 16:11/12  3/12    APPLE BAKLAVA (serves 8-10) INGREDIENTS: 350g/12 oz eating apples, cored and roughly chopped; 175g/6oz slivered almonds; 3 tbsp castor sugar; pinch ground cloves; 450g/1lb filo pastry, thawed if frozen; 100g/4oz butter, melted. For the syrup: juice of 1 lemon; 100g/4oz sugar; ½ tsp ground cinnamon. Method: Preheat oven to 180C/350F/ Gas 4, then lightly grease a 25cm/ 10" loose-bottomed cake tin.  BBC1 601 C3 603 BBC1 Choice 608 BBC2 602 C4 604 BBC2 Choice 609 Stress BBC1 TV BBC2 TV Top Sport
P686 CEEFAX 686 Fri 5 Nov 16:17/19  4/12    APPLE BAKLAVA METHOD (continued): Mix apples, almonds, sugar and cloves in a bowl Unfold filo pastry and cover with a damp tea towel to stop it drying. Brush a piece of the filo with melted butter, fit it into bottom of tin with buttered side down. Let edges spill over and brush with butter. Repeat with three more buttered pastry sheets making sure that the whole tin is lined.  BBC2 602 C4 604 BBC2 Choice 609 Stress BBC1 TV BBC2 TV Top Sport
P686 CEEFAX 686 Fri 5 Nov 16:12/12  5/12    APPLE BAKLAVA METHOD (continued): Sprinkle half the apple mixture over filo pastry. Rjpeat with three more layers of buttered filo and scatter over remaining apple mixture. Place two more layers of buttered filo on top, then fold edges in and under. Cut last piece of filo so that it fits the tin, place on top and brush generously with butter. Bake for 30 mins then increase temp to 200C/400F/Gas 6.  → BBC2 602 C4 604 BBC2 Choice 609 Stress BBC1 TV BBC2 TV Top Sport
P686 CEEFAX 686 Fri 5 Nov 16:13/20  6/12    APPLE BAKLAVA METHOD (continued): Mark surface of pastry with tip of a sharp knife to make fan-shaped slices and bake for 10 mins or until golden brown. Meanwhile, make syrup. Gently heat the lemon juice, sugar and cinnamon until sugar dissolves and syrup has reduced slightly. Pour over the cooked baklava and leave to cool in the tin for 1-2 hours. Cut into wedges and serve.  BBC1 601 C3 603 BBC1 Choice 608 → BBC2 602 C4 604 BBC2 Choice 609 Stress BBC1 TV BBC2 TV Top Sport
P686 CEEFAX 686 Fri 5 Nov 16:18/14  7/12    BRAISED BEEF STUDDED WITH GINGER AND GARLIC (serves 6) INGREDIENTS: 900g/2lbs Silverside beef; 2 cloves garlic, peeled and cut into long thin slices; 25g/1oz fresh ginger, peeled and cut into same size pieces as garlic. 175g/6oz carrots; 110g/4oz leeks; 225g/8oz onions; 2 sticks celery, chopped, 2 tbsp flour; 275ml/10 fl oz beer; 425ml/15 fl oz hot beef stock; vegetable oil; strained and chopped tinned tomatoes (retain the juice); salt and freshly ground black pepper.  → BBC2 602 C4 604 BBC2 Choice 609 Stress BBC1 TV BBC2 TV Top Sport
P686 CEEFAX 686 Fri 5 Nov 16:14/28  8/12    BRAISED BEEF STUDDED WITH GINGER AND GARLIC INGREDIENTS for the stir fried vegetables: 3 tbsp oil; 25g/1oz chopped ginger; 2 cloves crushed garlic; 225g/8oz finely sliced carrot; 225g/8oz finely sliced onion; 175g/6oz finely sliced leeks 1 bunch spring onions, peeled and sliced; 2 red peppers, cleaned and sliced; salt and freshly ground black pepper. Method: Set oven to 200C/400F/Gas mark 6.  BBC2 602 C4 604 BBC2 Choice 609 Stress BBC1 TV BBC2 TV Top Sport
P686 CEEFAX 686 Fri 5 Nov 16:14/44  9/12    BRAISED BEEF STUDDED WITH GINGER AND GARLIC Method (continued): Using a small sharp knife, make deep incisions into the beef and insert a small piece of garlic and ginger into each cut. Season the meat with salt and freshly ground black pepper. Heat the oil in a deep saucepan and have a large casserole dish near to hand. Place the beef into the hot oil and cook for a few minutes on all sides to seal. Remove from pan and transfer into a casserole dish.  Stress BBC1 TV BBC2 TV Top Sport
P686 CEEFAX 686 Fri 5 Nov 16:14/01  10/12    BRAISED BEEF STUDDED WITH GINGER AND GARLIC Method (continued): Place carrots, celery, leeks and onion into the hot oil and cook for a few mins, stirring frequently. Add the chopped tomatoes, followed by the flour. Mix in thoroughly and allow to cook for a minute. Pour in the beer, tomato juice and beef stock. Stir well and bring the sauce to the boil. Season lightly then pour the sauce over the beef. Cover with a tight-fitting lid and place in oven for 1 hour 30 mins.  Stress BBC1 TV BBC2 TV Top Sport
P686 CEEFAX 686 Fri 5 Nov 16:10/48  11/12    BRAISED BEEF STUDDED WITH GINGER AND GARLIC Method (continued): When cooked, remove from oven and transfer beef from the sauce into a clean serving dish, cover and keep warm. Strain the sauce through a conical strainer into a clean saucepan, or blend in a food processor. Check and adjust seasoning if necessary. Keep sauce warm. Heat oil for the stir fry in a wok or large frying pan.  BBC1 601 C3 603 N = NICAM stereo BBC2 602 C4 604 S = Subtitled 888 Stress BBC1 TV BBC2 TV Top Sport
P686 CEEFAX 686 Fri 5 Nov 16:25/19  12/12    BRAISED BEEF STUDDED WITH GINGER AND GARLIC Method (continued): When oil is hot, add the chopped ginger and crushed garlic. Cook for a few minutes at a high temperature, then add the shredded and sliced vegetables. Season and continue to cook for a few minutes until stir fry is to your liking. Carve beef, pour sauce over and garish with the stir fry. NB: The stir fry could be enhanced by oyster sauce, water chestnuts, cashew nuts, baby corn, mangetout.  Stress BBC1 TV BBC2 TV Top Sport