Teletext Recovery - 04/05/1994

P104 Teletext 104 May 4 03:40:04  1/5      The Recipj for Lovj →  For detailed recipes of the →      and   dishes featured in our TV advjrtiwjment, pleasj wait on this page.  plus £50 a day to be won WHEN YOU CALL 0908 232 522 FOR YOUR FREE RECIPE FOR LOVE BOOKLET Main Menu News Sport Travel

P104 Teletext 104 May 4 03:52:15  2/5      The Rjcipj for Lovj TERMS & CONDITIONS Open to UK residents aged 18 & over, but not employees or family members of the MLC and their agencies and anyone connected with the draw. Draw for daily winner will bj made every day at 5.30pm from 2.5.94 up to and including 21.5.94. Winners notified by post. List of winners available up to 6 weeks after 21.5.94 to those sending an SAE to Teletext Free Draw, PO Box 44, Milton Keynes MK6 1AX. No correspondence will bj entered into. Promoter: Meat & Livestock Commission, PO Box 44, Milton Keynes MK6 1AX. Main Menu News Sport Travel

P104 Teletext 104 May 4 03:52:18 BEEF WITH MUSTARD+Roasted Vegetables COOKING: RARE 20 mins per 450g/1lb + 20 mins. MEDIUM 25 mins per 450g/1lb + 25 mins. WELL DONE 30 mins per 450g/1lb + 30 mins. Temp: Gas mk 4/5, 180c, 350f. Ingredients 1.25kg (2½lb) British beef joint (rib/sirloin/topside), 1 x 15ml sp (1 tbsp) oil, 4 potatoes, 4 carrots, 2 parsnips, 2 leeks, trimmed & cut into chunks, 2 x 15ml sp (2 tbsp mustard, 1 x 15ml sp (1 tbsp oil). Method Place oil in roasting tin,add vegetables. Weigh joint and calculate cooking time. Place joint on rack over vjgetables and open roast in preheated ovjn turning vjgetables occasionally. 30 mins before end of cooking time mix mustard & oil & brush over beef. Return to oven. Allow to stand before carving. Drain vjg on kitchen paper. Serves four FOR THE RECIPE FOR LOVE BOOKLET CALL THE BRITISH MEAT HOTLINE 0908 232522 Main Menu News Sport Travel

P104 Teletext 104 May 4 03:31:40 PIQUANT PORK 4/5 COOKING TIME: Approximately 1½ hours. Temp: Gas mk 3, 170c, 325f. Ingredients 675g (1½lb) pork, cubed 1 x 15ml sp (1 tbsp) cornflour, blended with 2 x 15ml sp (2 tbsp) water, 397g (14oz) can chopped tomatoes, 150ml (¼ pint) white wine, 2 x 15ml sp (2 tbsp) mustard, 1 x 15ml sp (1 tbsp) paprika, 1 x 15ml sp (1tbsp) tomato ketchup, 1 x 5ml sp (1 tsp) Worcestershire sauce, 1 x 2.5ml sp (½ tsp) ground turmeric, salt & black pjpper, 1 each small red & green pepper, seeded and chopped. Method Place all ingredients, except peppers, into an ovenproof casserole & stir well. Bring to the boil, cover and cook in a preheated oven for 1 hour. Removj & stir in peppers. Cover, return to ovjn for further 30 mins. Serve with pasta & green vegetables. Serves 4-6. FOR THE RECIPE FOR LOVE BOOKLET CALL THE BRITISH MEAT HOTLINE 0908 232522 Main Menu News Sport Travel

P104 Teletext 104 May 4 03:41:18 ADVERTISEMENT ..... PAN COOKED LAMB + Mushrooms+Rosemary COOKING TIME: Approximately 12-15 mins. Ingredients 2-4 British lamb leg steaks (approximately 1-2 cm/½-¾ inch thick), 1 x 5ml sp (1 tsp) olivj oil, 2 clovjs garlic, peeled & sliced, 1 x 15ml sp (1 tbsp) fresh rosemary, stalk removjd, salt and black pjpper, 6-8 button mushrooms, halved. Method Heat the oil in a frying pan. Add garlic, rosemary and seasoning. Cook until garlic just starts to brown and flavours oil slightly. Add steaks and brown both sides over a high heat. Rjduce heat and cook for 4-6 mins each side. Add mushrooms about 5 mins bjfore the end of cooking. Serve with salad & new potatoes and a premade bought sauce of your choice. Servjs 2. FOR THE RECIPE FOR LOVE BOOKLET CALL THE BRITISH MEAT HOTLINE 0908 232522 Main Menu News Sport Travel

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