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P686 CEEFAX 686 Fri 19 Nov 16:21/42  1/15    Jilly Goolden and Oz Clarke recommended the following German wines: Libfraumilch. Good ones available from Spar £1.99 and Waitrose £2.49. Morio Muskat 1992. Kwik Save £2.39.  Munsterer Pittersberg 1988 Riesling Kabinett. Victoria Wine £5.59. Mosels - Dr Loosen 1992 Riesling. Thresher, Wine Rack, Bottoms Up and leading independent wine merchants £5.99. continued...  BBC1 601 C3 603 BBC1 Choice 608 BBC2 602 C4 604 BBC2 Choice 609 Hospital BBC1 TV BBC2 TV Top Sport
P686 CEEFAX 686 Fri 19 Nov 16:22/21  2/15    Jilly Goolden and Oz Clarke recommended the following German wines (continued): Graacher Hummelreich Riesling Kabinett 1992. Asda £5.99. Baden Rulander Kabinett Pinot Gris 1990. Safeway £3.99.  The pie tin Michael Barry used costs around £50 and is available from leading kitchen shops. The address for the competition is: Taste of Italy Competition, Room A1040, 80 Wood Lane, London, W12 0TT.  Hospital BBC1 TV BBC2 TV Top Sport
P686 CEEFAX 686 Fri 19 Nov 16:24/43  3/15    DAPHNE METLAND'S POINTS TO LOOK OUT FOR WHEN BUYING CAKE TINS: ■ Buy good quality tins with thicker metal and reinforced edges. ■ Try to get a tin with a loose base or a spring-clip on edge to make it easier to get the cake out. ■ Pay more (£10) for non-stick pans then look after them well. Wash lightly after use, and lightly oil to season the pan before storing. continued...  BBC1 601 C3 603 BBC1 Choice 608 BBC2 602 C4 604 BBC2 Choice 609 Hospital BBC1 TV BBC2 TV Top Sport
P686 CEEFAX 686 Fri 19 Nov 16:25/05  4/15    DAPHNE METLAND'S POINTS TO LOOK OUT FOR WHEN BUYING CAKE TINS (cont): ■ Line metal tins well; use greased greaseproof paper and cut several at once to keep for next time. ■ A couple of good round tins, and a versatile square tin are useful.  BBC1 601 C3 603 BBC1 Choice 608 → BBC2 602 C4 604 BBC2 Choice 609 Hospital BBC1 TV BBC2 TV Top Sport
P686 CEEFAX 686 Fri 19 Nov 16:15/38  5/15    GAME PIE (serves 8-10) Ingredients: 1kg/2lb mixed game (such as stewing venison, hare saddle and legs, jointed pheasant) 2 tbsp vegetable oil; 225g/8oz onions, quartered; 2 tbsp plain flour; 4 tbsp redcurrant jelly; ½ tbsp dried thyme; 1 tbsp dried marjoram; ½ tbsp ground bay leaves 100g/4oz button mushrooms; 1 egg, beaten, for glazing; 175ml/6 fl oz jelly stock or canned jelly consomme (optional); seasoning.  BBC1 601 C3 603 BBC2 Choice 609 BBC2 602 C4 604 TV Links 680 Hospital BBC1 TV BBC2 TV Top Sport
P686 CEEFAX 686 Fri 19 Nov 16:17/42  6/15    GAME PIE (continued) Ingredients for the hot water paste 175g/6oz white fat; 1 tsp salt; 450g/1lb plain flour Method: Preheat oven to 190C/375F/ Gas 5. Clean and trim the game and remove as many bones as possible. Place in a pan and cover with water then bring to the boil, skimming off any scum, simmer for 30 mins. Remove cooked game with slotted spoon and leave to cool a little, reserving the cooking liquid.  BBC2 602 C4 604 BBC2 Choice 609 Hospital BBC1 TV BBC2 TV Top Sport
P686 CEEFAX 686 Fri 19 Nov 16:14/14  7/15    GAME PIE Method (cont): While meat cooks, heat the oil and fry onions for 3-4 mins until softened. Transfer to a food processor or liquidiser and whizz until smooth. Add flour and three cups of the reserved liquid, then whizz again until smooth. Transfer to a large bowl. Remove any remaining bones from the game and add to the onion sauce, stir in the redcurrant jelly, thyme, marjoram and bay leaves.  BBC2 602 C4 604 TV Links 680 Hospital BBC1 TV BBC2 TV Top Sport
P686 CEEFAX 686 Fri 19 Nov 16:12/34  8/15    GAME PIE Method (cont): Make the hot water paste: place 200ml/7 fl oz water, the fat and salt in a non-stick pan and gently bring to the boil. Turn off heat and tip in the flour all at once. Stir thoroughly until you have a firm but soft paste. Use while still warm and pliable. Use two-thirds of the paste to line a 23cm/9" x 6cm/2½" spring release tin or a pie mould - do this by pressing the warm paste into shape.  BBC1 601 C3 603 BBC1 Choice 608 BBC2 602 C4 604 BBC2 Choice 609 Hospital BBC1 TV BBC2 TV Top Sport
P686 CEEFAX 686 Fri 19 Nov 16:15/18  9/15    GAME PIE Method (cont): Fill case with game mixture, arrange mushrooms on top.   Roll out remaining paste and use to cover the tin, crimping edges carefully. Decorate with pastry trimmings if you like. Brush with egg, then make two slits in the centre and bake for 1 hour. Reduce heat to 180C/350F/Gas 4 and bake for a further 1½ hours until filling is cooked through and paste is browned. Put some foil over top during cooking to stop it browning too quickly.  Hospital BBC1 TV BBC2 TV Top Sport
P686 CEEFAX 686 Fri 19 Nov 16:11/37  10/15    GAME PIE Method (cont): Remove pie from the oven and leave in the tin to cool on a wire rack. If you are eating it cold, carefully pour the jelly stock or consomme through the slits in the pastry lid until the pie is full. Chill in the fridge for at least 24 hours before serving.  BBC1 601 C3 603 BBC1 Choice 608 BBC2 602 C4 604 BBC2 Choice 609 Hospital BBC1 TV BBC2 TV Top Sport
P686 CEEFAX 686 Fri 19 Nov 16:13/41  11/15    CALZONE (makes 6) Ingredients for dough: 300g 00 flour (or plain); 8 tbs Virgin olive oil; 6 tbs warm water; pinch of salt. Ingredients for Antonio's filling: 250g ricotta cheese; 500g sweet onions finely sliced; 4 tbs virgin olive oil for frying; 3 eggs beaten 100g salame piccante (spicy salami) 50g grated perorino or Parmesan cheese; salt to taste.  BBC1 601 C3 603 BBC1 Choice 608 BBC2 602 C4 604 BBC2 Choice 609 Hospital BBC1 TV BBC2 TV Top Sport
P686 CEEFAX 686 Fri 19 Nov 16:24/13  12/15    CALZONE Method: Sift flour into a bowl and add oil and water to make a soft dough. Knead well until dough is smooth and set aside to cool. Heat olive oil in a large pan and fry onions over a very low heat for about 45 mins until they are soft but not brown. Set aside to cool. Add beaten eggs, crumbled ricotta cheese, salami and grated cheese. Brush a 6" round baking tin with oil.  → BBC1 601 C3 603 BBC1 Choice 608 BBC2 602 C4 604 BBC2 Choice 609 Hospital BBC1 TV BBC2 TV Top Sport
P686 CEEFAX 686 Fri 19 Nov 16:22/47  13/15    CALZONE Method (cont): Roll out pastry so it is very thin, just a couple of millimetres thick, and large enough to cover the tin. Line the tin making sure sides are completely covered. Spread a sixth of the filling evenly in the tin and cover with another layer of the dough. Pinch edges together to seal Using a fork, prick a few holes in the lid and bake in a hot oven for 30 mins. Can be eaten hot or cold. Follow method for other five.  BBC2 602 C4 604 BBC2 Choice 609 Hospital BBC1 TV BBC2 TV Top Sport
P686 CEEFAX 686 Fri 19 Nov 16:27/14  14/15    CALZONE For original filling: 1kg sweet onions finely sliced; 6 tbs virgin olive oil; 6 eggs beaten 3 tbs Ricotta forte OR 2 tbs mature Cheddar mixed with 1 tbs Stilton, both grated; 1 tbs freshly grated pecorino OR 1 tbs freshly grated Parmesan. Method: Cook onion in olive oil as before, add ricotta forte or the Cheddar/Stilton mixture, mix well. Use as in recipe already given.  BBC1 601 C3 603 BBC1 Choice 608 BBC2 602 C4 604 BBC2 Choice 609 Hospital BBC1 TV BBC2 TV Top Sport
P686 CEEFAX 686 Fri 19 Nov 16:21/20  15/15    ALBEROBELLO - PUGLIA Ingredients: Different types of offal in a personal combination of taste - spleen, heart, lights, pork liver, testicles of sheep and cow. Large piece of caul fot to wrap. Method: Everyting must be immaculately fresh and cut into finger size. Take 3 or 4 pieces of offal and place on a piece of caul put a few pieces of flat parsley on top and wrap up to make an envelope Continue until all offal is used. Bake in hot oven for 30 mins. Season, serve with Pugliese bread.  Hospital BBC1 TV BBC2 TV Top Sport