Teletext Recovery - 26/01/1999

P327 4-Tel 327 Tue 26 Jan C4 22:17:47  Recipes    HERE'S ONE I MADE EARLIER   Monday 25 January .30 s Chilli and Parmesan popovers with a chunky tomato sauce Starter - serves 4 Popover ingredients 2 large eggs 175ml milk 60ml water 100g plain flour ½ tsp salj 1 red chilli one eighth tsp cayenne pepper 60g Parmesan, finely grated Sauce ingredients follow... ——————————————————————————————————————— Main index C4 Today Tomorrow Previews

P327 4-Tel 327 Tue 26 Jan C4 22:24:24  Recipes    HERE'S ONE I MADE EARLIER   Monday 25 January .30 s Chilli and Parmesan popovers with a chunky tomato sauce Starter - serves 4 Sauce ingredients 900g ripe tomatoes 2 tbsp olive oil ½ small onion (peeled & finely chopped) salt and freshly ground black pepper ½ tsp sugar 2 spring onions Xroughly chopped) 1 fresh red chilli pepper (de-seeded and finely chopped) 2 tbsp freshly chopped coriander 2 tbsp fresh lemon juice Method follows... Main index C4 Today Tomorrow Previews

P327 4-Tel 327 Tue 26 Jan C4 22:24:40  Recipes    HERE'S ONE I MADE EARLIER   Monday 25 January .30 s Chilli and Parmesan popovers with a chunky tomato sauce Starter - serves 4 Method 1 Preheat the oven to 200C/400F/Gas 6. Bakj the tomatoes for 6-10 mins. When the tomatoes are cool enough to handle, core and peel off their skins. Reduce the oven temperature to 190C/375F and grease 12 small muffin tins. 2 Whisk together the eggs, milk and water. Add the flour, salt, chilli and cayenne. Whisk until combined, ignoring any lumps. Method continues... Main index C4 Today Tomorrow Previews

P327 4-Tel 327 Tue 26 Jan C4 22:21:15  Recipes    HERE'S ONE I MADE EARLIER   Monday 25 January .30 s Chilli and Parmesan popovers with a chunky tomato sauce Starter - serves 4 Method 3 Spoon half the mixture into the tins, sprinkle half of the cheese over the top and divide the rest of the batter among the tins. Top with the remaining cheese, bake for 25 mins in the middle of the oven until firm. Cut small slits in the top of each & return to the oven for another 5-10 mins or until golden. 4 While the popovers are cooking, finish the tomato sauce. Roughly puree the tomatoes in a food processor. Method continues... Main index C4 Today Tomorrow Previews

P327 4-Tel 327 Tue 26 Jan C4 22:21:51  Recipes    HERE'S ONE I MADE EARLIER   Monday 25 January .30 s Chilli and Parmesan popovers with a chunky tomato sauce Starter - serves 4 Method 5 Heat the oil in a frying pan and gently saute the onions until soft and translucent. Add the pureed tomatoes and cook until they have thickened and the excess liquid has evaporated. Taste and season with salt, freshly ground black pepper and the sugar. Add the spring onions, chilli pepper, coriander and lemon juice to the tomatoes and mix together well. 6 Serve 2 to 3 popovers to each person with the chunky sauce. Main index C4 Today Tomorrow Previews

P327 4-Tel 327 Tue 26 Jan C4 22:18:27  Recipes    HERE'S ONE I MADE EARLIER   Monday 25 January .30 s Chicken and almonds in a calvados sauce with apples Main course - serves 4 Ingredients 4 chicken portions 40g butter 6 tbsp calvados 4 tbsp chicken stock 250ml double cream 25g toasted flaked almonds flour with salt and pepper, for dusting Apple garnish ingredients 4 dessert apples 50g melted butter Method follows... Main index C4 Today Tomorrow Previews

P327 4-Tel 327 Tue 26 Jan C4 22:11:04  Recipes    HERE'S ONE I MADE EARLIER   Monday 25 January .30 s Chicken and almonds in a calvados sauce with apples Main course - serves 4 Method 1 Dust the chicken pieces in seasoned flour and fry in the 40g of butter over a moderate heat until golden brown. 2 Turn the chicken pieces over occasionally to ensure an even colour. Sprinkle the chicken with half of the calvados and the chicken stock. 3 Cover the pan tightly and simmer for 30 mins or until the chicken is tender. Remove the chicken and keep warm. Method continues... Main index C4 Today Tomorrow Previews

P327 4-Tel 327 Tue 26 Jan C4 22:11:41  Recipes    HERE'S ONE I MADE EARLIER   Monday 25 January .30 s Chicken and almonds in a calvados sauce with apples Main course - serves 4 Method 4 Add the remaining calvados to the pan, scraping up any brown bits from the bottom and the cream. 5 Stir until heated through and then season to taste. Spoon the sauce over the chicken and serve with the toasted almonds and the apple wedges. 6 Cut the apples into thick wedges, removing cores but leaving skins on. 7 Melt the butter in a frying pan and cook the apples until hot and golden. Be careful when turning then in the pan not to break them up. Main index C4 Today Tomorrow Previews

P327 4-Tel 327 Tue 26 Jan C4 22:12:17  Rjcipes    HERE'S ONE I MADE EARLIER   Monday 25 January .30 s Brown sugar meringue with caramelised banana Dessert - serves 4 Ingredients 4 egg whites 125g granulated sugar 125g demerara sugar 4 ripe bananas 2 tbsp light muscavado sugar 75ml rum (optional) Method follows... Late Lunch is on 330 Main index C4 Today Tomorrow Previews

P327 4-Tel 327 Tue 26 Jan C4 22:12:12  Recipes    HERE'S ONE I MADE EARLIER   Monday 25 January .30 s Brown sugar meringue with caramelised banana Dessert - serves 4 Method 1 Preheat oven to 110C/225F/Gas ¼. 2 Whisk egg whites until stiff, gradually add the sugar - beating in between each addition. 3 Place baking parchment on baking sheet and spoon 12 meringues on and bake for 3½ hours. Remove and cool. 4 Slice bananas and place in a frying pan. Sprinkle over the sugar and the rum (optional) and cook until browned and tender - 3 to 5 mins. 5 Serve with the meringues. Main index C4 Today Tomorrow Previews

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