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P686 CEEFAX 686 Fri 12 Nov 16:22/39  1/10    Jill Goolden recommended the following Mexican beers to be served with the Salsa: Corona Extra and Negra Modella. She also tasted Perry and recommended the following:  DRUM - 5.8% from Taunton Cider. £1.60, 330ml, selected pubs and clubs. Widely available from Feb. CHATEAU MANVILLE - 6% medium sweet. 99p, 75cl, Kwiksave. POIRE ECUSSON & LA CIDRAIE - 2% Normandy (only available in France)  Stress BBC1 TV BBC2 TV Top Sport
P686 CEEFAX 686 Fri 12 Nov 16:21/48  2/10    Jill Goolden recommended the following Perry: DUNKERTON'S DRY - 7%. £2.30-£2.50 one litre, Selfridges/Fortnum & Mason/selected wholefood shops. FRANKLINS SAGE PERRY - 6%. £1.40 one litre. Available from Franklins Farmshop, The Cliffs, Little Hereford, Nr Ludlow, Shropshire, SY8 4LW.  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 12 Nov 16:12/03  3/10    RED SALSA CRUDA INGREDIENTS: 1 large beef tomato (quartered); ½ red pepper; 3oz chopped onion; 1 clove garlic Good bunch of coriander and/or parsley; 1 fresh green chilli; 15 mls olive oil; salt. Method: Blend together in a food processor for a short time until mixed. Serve with corn chips. Alternatively, dried chillis can be used. Blue corn chips are difficult to find but are available mail order from: El-Dorado, 6 Princess Square, Newcastle, NE1 8ER.  Stress BBC1 TV BBC2 TV Top Sport
P686 CEEFAX 686 Fri 12 Nov 16:22/14  4/10    MUSSELS AU GRATIN WITH PESTO (serves 6-8 as a starter) Ingredients: 1kg/2lb fresh black mussels or 450g/1lb green-lipped mussels, about 18 75g/3oz pesto sauce; 25g/1oz fresh white breadcrumbs; 25g/1oz freshly grated Parmesan; 25ml/1fl oz olive oil; freshly ground black pepper; crusty bread, to serve. Method: If you use black mussels, wash them in cold water and scrub and remove the beards. Discard any with cracked shells or those not firmly closed.  Stress BBC1 TV BBC2 TV Top Sport
P686 CEEFAX 686 Fri 12 Nov 16:11/28  5/10    MUSSELS AU GRATIN WITH PESTO METHOD (continued): Place 250ml/8fl oz water and a good pinch of salt in a pan. Add black mussels, cover and bring to the boil. Cook for 4 mins, shake occasionally until all the shells have opened (discard any that remain closed). Drain, leave to cool a little, then split the shells apart, leaving one half with mussel intact. Arrange prepared mussels on a baking sheet, spoon a dollop of pesto on each.  BBC1 601 C3 603 BBC2 Choice 609 BBC2 602 C4 604 TV Links 680 Stress BBC1 TV BBC2 TV Top Sport
P686 CEEFAX 686 Fri 12 Nov 16:11/43  6/10    MUSSELS AU GRATIN WITH PESTO METHOD (continued): Mix breadcrumbs and Parmesan and sprinkle over the mussels, then drizzle with oil and season with pepper. Grill for 6 mins or until bubbling and golden. Serve at once with bread to mop up the juices. ■ Jill Goolden and Michaal Barry can be seen at the BBC Cooking and Kitchen Show, being held at the National Exhibition Centre in Birmingham from 25 to 28 November. Details and information on NEC box office hotline: 021-767 4000.  Stress BBC1 TV BBC2 TV Top Sport
P686 CEEFAX 686 Fri 12 Nov 16:11/54  7/10    MEAT PUDDING INGREDIENTS: 1lb/450g steak and kidney; 1lb/450g self-raising flour; 4 meat stock cubes 2 tsp/15ml spoon gravy powder; 1 small onion, finely chopped; 1 small potato, finely chopped; 1 small carrot, finely chopped; 4oz/100g suet; 3fl oz/75ml water; pepper. Method: Mix flour and suet, add water and mix to a dough. Roll out and line mutton cloth.  BBC1 601 C3 603 BBC2 Choice 609 BBC2 602 C4 604 TV Links 680 Stress BBC1 TV BBC2 TV Top Sport
P686 CEEFAX 686 Fri 12 Nov 16:19/12  8/10    MEAT PUDDING Method (cont): Make filling - mix meat with chopped vegetables, meat stock cubes (crumbled) and gravy powder. Pack into lined mutton cloth, seal well and steam for 2½-3 hours.  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 12 Nov 16:11/17  9/10    BACON PUDDING Ingredients: 1lb/450g unsmoked rindless bacon, chopped; 1lb/450g self-raising flour.   1 medium onion, chopped; 3fl oz/ 75ml water; 4oz/100g suet; 2 tomatoes, sliced; pepper.   Method: Make pastry by mixing suet and flour together and adding water Turn out onto floured surface. Roll out, scatter over bacon, onion and tomatoes. Season with pepper. Roll up and wrap in mutton cloth. Steam for 2-2½ hours.  Stress BBC1 TV BBC2 TV Top Sport
P686 CEEFAX 686 Fri 12 Nov 16:10/18  10/10    DATE PUDDING Ingredients: 1lb/450g stoned dates, chopped; 1lb/450g self-raising flour; 5oz/125g margarine; 3fl oz/75ml water. Method: Rub margarine into flour until it resembles breadcrumbs. Add water and mix to a dough. Stir in dates and turn into mutton cloth and steam for about 2-2½ hours.  BBC1 601 C3 603 BBC1 Choice 608 BBC2 602 C4 604 BBC2 Choice 609 Stress BBC1 TV BBC2 TV Top Sport