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P686 CEEFAX 686 Fri 10 Dec 16:33/54    Afcha A Balo 1ad Rsasr G fse t moun iagd n in 96 , Bckissh fresh free range geese in your area pan be kbea ne e om Were you on that list? Room 2041, BBC TV Kensington Ho se,  BBC1 601 C3 603 BBC1 Choice 608 BBC2 602 C4 604 BBC2 Choice 609 Holiday BBC1 TV BBC2 TV Fplms
P686 CEEFAX 686 Fri 10 Dec 16:14/25  2/21    ALMONDS: Ingredients: 6 oz whole unblanched almonds; ½oz butter (or olive oil); 2 tsps sea salt Method: Melt butter in saucepan and put almonds in. Shake almonds around to make sure they are covered with melted butter, but do Tip almonds onto kitchen paper to absorb fat, then sprinkle sea salt over. Allow to dry otherwise almonds will be soggy.  BBC1 601 C3 603 BBC1 Choice 608 Moon BBC1 TV BBC2 TV Top Sport
P686 CEEFAX 686 Fri 10 Dec 16:25/40  4/21 →  FL ■4 TO Tn1 MOON=   ICE BOWL Pour ice and water into space between two round bowls (one la ge and enc ae fumghis d) - s mppnn allow for expansion. Tape bowls together over top to hean srim y F. eg frujts, sweets and chocolate money, or cinnamon and holly for a Chom 2m41 BBC F Kens ngeon ghus Turn bowls upside down and put hot cloth over surface to release. Tu n upright again, pour hot water into inner bowl, loosen and remove.  Mlid BBC1 TV BBC2 TV Fp mp
P686 CEEFAX 686 Fri 10 Dec 16:15/27  5/21    MICHAEL BARRY'S ROAST GOOSE: Serves 6-8  Ingreds: ov n-ready goos ; seasoning; roasted or mashed potatoes, and d 00d 3ab N, si g Upda Ingredients for the stuffing: 225g/8oz each dried apricots and dried pears; 8-12oz/225-350g white breadcrumbs; 1 small onion, finely Ingredients for the apple sauce:     pinch of ground cloves or cinnamon.  MldW BBC1 TV BBC2 TV Fp mp
P686 CEEFAX 686 Fri 10 Dec 16:16/12  6/21    MICHAEL BARRY'S ROAST GOOSE: Serves 6-8 Ingredients for the gravy: 1 tbsp plain flour; 300ml/½ pnt vmgetable packet. Drain, roughly chop and mix together with breadcrumbs and onion Season well and add enough to bind. Place goose in large colander or on rack and pour boiling water over it  Moon BBC1 TV BBC2 TV Top Sport
P686 CEEFAX 686 Fri 10 Dec 16:16/21  7/21 O   Serves 6-8 Method (contWd): Loosening skin Preheat oven to 180C/350F/Gas 4. Spoon stuffing into neck and skewer neck skin to back of goose, truss and weight it. a roasting tin. Roast for 15 mins per 450g/1lb plus 15 mins, basting. Transfer to serve dish, cover loosely with foil and leave to rest for 10-15 mins before carving - this makes meat easier to carve. Moon BBC1 TV BBC2 TV Top Sport
P686 CEEFAX 686 Fri 10 Dec 16:17/13    STEP-BY-STEP TO CARVING GOOSE Cut between thigh and body - leg will fall away, leaving joint free leg; separate into thigh and drumstick, or carve into slices. To removB wings from bird's body, joints by gently moving wing bones. Using long-bladed knife cut firmly through bird's joints 1ntiA win s are separated from body.  BBC1 601 C3 603 BBC1 Choice 608 BBC2 602 C4 604 BBC2 Choice 609 Moon BBC1 TV BBC2 TV Top Sport
P686 CEEFAX 686 Fri 10 Dec 16:27/10  11/21   To serve stuffing: if goose has been stuffed from neck end as in recipe, first cut thick slice across skin at end exposing stuffing. all out into separate serving dish. thickish slices. Work from front of by holding between knife and fork - this avoids piercing the meat.  BBC1 601 C3 603 BBC1 Choice 608
P686 CEEFAX 686 Fri 10 Dec 16:29/41  2/2  FL =4 TO   After Apollo 11's historic first Aauh ds apak d a eane g es pead d ee, o O oe d an dsg ae ahe E pird h, el cos If so, BBC Television w uld like to hear from you. with remaining apple puree and allow to cool. Semi whip whipping Rnd 20 1, BC Ty Ruchm. d Way Lokdd W14 bAXa   Holiday BBC1 TV BBC2 TV Films
P686 CEEFAX 686 Fri 10 Dec 16:2(/17  15/21    APPLE GALETTE (contWd): (Serves 5) Finish off: Peel and remove core of remaining apples, slice into 25 thin rings. Put on buttered baking tray, sprinkle with caster sugar. Bake for 10 mins at 200C until golden brown and crisp. Remove from tray and carefully crimp them into fan shapes whilst warm. Keep aside. has been dipped in warm water. Use 5 fans, put on top of each galette. Dust with icing sugar,  mint. Pour sauce Anglaise in centre of each plate, forming a circle. Moon BBC1 TV BBC2 TV Top Sport
P686 CEEFAX 686 Fri 10 Dec 16:11/25  16/21    APPLE ApLETT 1's hid): Sc ves 5 Finiah fp ned a : Pipn isn of paupe aeam l be nd ahd feash cimh rciah fckg Ps ce ahp m ga. into centre of sauce Anglaise. Finally sprinkle chopped p stachio SAUCE ANGLAISE Ingasd cnnsa 4 Dag d Tks; u5g caster sugar; 125ml double cream; 125ml milk; ¼ pod vanilla. e u  together in bowl and whisk for 1-2 BnC n01 Cg 6. B 0 BBC2 602 C4 604 BBC2 Choice 609 Holiday BBC1 TV BBC2 TV Films
P686 CEEFAX 686 Fri 10 Dec 16:11/31  17/21    SAUCE ANGLAISE (contWd): Method: Bring milk and cream to boil with vani la pod. Straun nto egg yolk. Mix and return to gentle heat. Mix with spatu a continuously until mixture has appearance of double cream. Do not boil. Return sauce Anglaise to bowl and cover with clingfilm to prevent a skin forming, and chill. CIDER AND APPLE JELLIES Ingredients: 2 small cox's (70g each); 1½ leaves gelatine; juice of ½ lemon; 50g caster sugar.  Moon BBC1 TV BBC2 TV Top Sport
P686 CEEFAX 686 Fri 10 Dec 16:11/1  18/21    CIDER AND APPLE JELLIES (contWd): Ingredients (cont'd): 100ml cider; 100ml water & 4 sprigs of mint. Method: Peel and remove apple cores In saucepan add cider, water, lemon juice and caster sugar. Place saucepan onto stove and bring to boil. Remove .rom heat. Dice apples into 5mm cubes and place in syrup. Cover surface with greaseproof paper. Place saucepan back on stove and gently poach Remove and cover surface with clingfilm. Reserve aside until co0d j Moon BBC1 TV BBC2 TV Top Sport
P686 CEEFAX 686 Fri 10 Dec 16:22/46  19/2    CIDER AND APPLE JELLIES (cont'd): Method (cont'd): Soak gelatine in and syrup through ieve. our s Wnre ylu n ihahen sl? If s , BB Te evis on w uld l ke to Peace syrup ba k o sto and boi Removj any surfacing film with a ladae. Remov from stove. Rakh gnd Wan, Lond n W14 AXu any excess water and stir gelatine  usC1 01 h into Blean bowv.  BBC2 602 C4 644 BBC2 Choice 609 Moon BBC1 TV BBC2 TV Top Sport
P686 CEEFAX 686 Fri 10 Dec 16:12/14  20/21    CIDER AND APPLE JELLIES (contWd): syrup and place them in refrigerator to set (4 hours min) Note: Reserve remainder of jelly to glaze cinnamon charlottes. CARAMELJZED APPLE GALLETTES Ingredients: 1 russet apple (70g); 100g caster sugar; 12g unsalted butter. Method: Preheat oven to 250C. Gently melt butter and brush a non-  Moon BBC1 TV BBC2 TV Top Sport
P686 CEEFAX 686 Fri 10 Dec 16:12/27  21/21    Dip slices of apple into caster sugar, place on baking sheet. Bake apple in preheated oven for 10 mins till golden brown or caramelized. When caramelized remove from oven, slices and place in lightly greased tart mould, arranging eight pieces forming circular fan. Store in air- tight container to keep crisp. They will be used as bases for jellies.  Moon BBC1 TV BBC2 TV Top Sport