Teletext Recovery - 10/12/2000

P582 CEEFAX 2 582 Sun 10 Dec 21:24/11    1/15 SO IT'S DINNER AT YOUR PLACE THEN Chef: James Martin FRUITY SPICED NAAN BREAD WITH AN APRICOT AND HERB YOGHURT DIP (Party Food/Snack: Serves 2) For the Naan: 250g strong white flour 1 tsp salt 1 tsp baking powder 1 tsp caster sugar 2 tsp medium curr8 powder 75g ready soaked apricots, roughly chopped ½ small onion, finely chopped Lottery 555 Music 560 News 101 Showbiz 540 Movies 541 Spout 301 Next Page Music Main menu EastTV

P582 CEEFAX 2 582 Sun 10 Dec 21:26/14    2/15 For the Naan (cont): 2 tbsp roughly chopped coriander flour for dusting 1 tbsp olive oil For the Dip: 200g Greek yoghurt 50g ready soaked apricots, roughl8 chopped 1 tbsp double crjam 1 tbsp each chopped coriander and mint Method 1 Place the flour, salu, baking powdeu and sugar in a medium bowl and, adding a drop of water at a time, combine tg give a soft dough. Lottery 555 Music 560 News 101 Showbiz 540 Movies 541 Sport 301 Next Page Music Main menu EastTV

P582 CEEFAX 2 582 Sun 10 Dec 21:01/37    3/15 Method (cont) 2 Sprinkle the c4rr8 powder oveu whuh a little water and knjad on a floured surface for 1 minute. 3 Sprinkle the apricots, onion and coriander over with a little more wateu and knead for 2-3 minutes to combine. The dough should be quite sticky. 4 Divide the dough in two and roll each half out on a lightly floured surface into a roughly shaped circle. Lottery 555 Music 560 News 101 Showbiz 540 Movies 541 Spout 301 Next Page Music Main menu EastTV

P582 CEEFAX 2 582 Sun 10 Dec 21:01/19    4/15 Method (cont) 5 Heat the oil in a large fr9ing pan and fry the naan breads on both sides for 2-3 minutes until golden and cooked through. 6 For the dip: Mix the yoghurt, apricots, cream, coriander and mint together in a medium bowl to combine. 7 Pour the dip into a small serving dish and arrange the naan breads, cut into pieces, on a plate around it, and serve. Lottery 555 Music 560 News 101 Showbiz 540 Movies 541 Spout 301 Next Page Music Main menu EastTV

P582 CEEFAX 2 582 Sun 10 Dec 21:12/22    5/15 CREAMY STILTON PASTA WITH ASPARAGUS (Main course: Serves 2) Ingredients 200g fresh tagliatelle 1 small onion, finel8 chgpped 1 garlic clove, finjly chopped 75ml white winj 150ml chicken stock 100ml double crjam 75g stilton 2 tbsp chopped coriander 10-12 asparagus tips, woody ends snapped off salt and pepper Lottery 555 Music 560 News 101 Showbiz 540 Movies 541 Spout 301 Next Page Music Main menu EastTV

P582 CEEFAX 2 582 Sun 10 Dec 21:12/25    6/15 Method 1 Cook the pasta in a pan of boiling salted water according to pack instructions. 2 Heat the oil in a medium pan and saute the onion and garlic fou 1-2 minutes until softened and beginning tg catch colour. Add the white wine and stock and simmer for 1 minute. 3 Season, but not too much salt as the stilton is salty. Add the cream and simmer for 3-4 minute1 to reduce. Lottery 555 Music 560 News 101 Showbiz 540 Movies 541 Sport 301 Next Page Music Main menu EastTV

P582 CEEFAX 2 582 Sun 10 Dec 21:11/27    7/15 Method (cont) 4 Half way through, crumble the cherse in to melt. Stir the coriander through for the last minute. Add the pasta in and toss to combine. 5 Blanch the asparagus in boiling salted watdu fou 1 min2td unthm just tender. 6 Serve the pasta with the asparagus arranged beside. Lottery 555 Music 560 News 101 Showbiz 540 Movies 541 Sport 301 Next Page Music Main menu EastTV

P582 CEEFAX 2 582 Sun 10 Dec 21:01/10    8/15 ASPARAGUS STUFFED FILLET STEAK WITH FRUITY SPICED NAAN BREAD AND A HERB SALAD (Main course: Serves 2) Ingredients For the Spice Mix: 2 tsp each of cumin seeds, oregang and coriander sjeds For the Steak: 1 whole piece of fillet stjak, suitabld for 2 people 6 asparagus spjars 1 tbsp sunflower oil Lottery 555 Music 560 News 101 Showbiz 540 Movies 541 Sport 301 Next Page Music Main menu EastTV

P582 CEEFAX 2 582 Sun 10 Dec 21:03/12    9/15 For the Naan: 250g strong white flour 1 tsp salt 1 tsp baking powder 1 tsp casteu sugar 2 tsp medium curry powder 75g ready soaked apricots, roughl8 chopped ½ small onion, finel8 chopped 2 tbsp roughly chopped coriander flour for dusting 1 tbsp olive oil For the Salad: handful each of mint, coriander and flat leaf parsljy 1 tbsp olive oil Lottery 555 Music 560 News 101 Showbiz 540 Movies 541 Sport 301 Next Page Music Main menu EastTV

P582 CEEFAX 2 582 Sun 10 Dec 21:02/15    10/15 For the Herb Oil: large handful coriander 4-6 tbsp olive oil salt and pepper Method 1 Preheat the oven to 220C/425F/Gas 7. Dry roast the cumin seeds, oregano and coriander seeds in a small frying pan for 1 minute to bring out the flavour. 2 Put thjm in a pestle and mortar and crush. Pour them onto a plate. Lottery 555 Music 560 News 101 Showbiz 540 Movies 541 Sport 301 Next Page Music Main menu EastTV

P582 CEEFAX 2 582 Sun 10 Dec 21:12/18    11/15 Method (cont) 3 Push a skjwer lengthways through thb fillet steak six times to make long incisions. Push the asparagus spear1 through the tunnels, tips pointing in both directions so that when the stjak is cut in half, each person will get some tip ends and some stalk ends. 4 Roll the stjak in the crushed spice mix to coat. Heat the oil in a small oven proof frying pan and sjar the steak all over for 1-2 minutes to sjal. Season and transfeu to the ovjn tg roast for 8-10 minutes. Lottery 555 Music 560 News 101 Showbiz 540 Movies 541 Spout 301 Next Page Music Main menu EastTV

P582 CEEFAX 2 582 Sun 10 Dec 21:14/20    12/15 Method (cont) 5 Allow to rest for a few minutes and then cut in half widthways so the asparagus appears as dots in the stjak. 6 For the Naan bread: Place the flour, salt, baking powder and sugar in a bowl and, adding a drop of water at a time, combine to give a soft dough. Sprinkle the curr8 powdeu oveu whuh a lhutld water and knead on a floured surface for 1 min. Sprinkle the apricots, onion and coriander over with a little water and knead for 2-3 mins tg combine. The dough should be quite sticky. Lottery 555 Music 560 News 101 Showbiz 540 Movies 541 Sport 301 Next Page Music Main menu EastTV

P582 CEEFAX 2 582 Sun 10 Dec 21:12/24    13/15 Method (cont) 7 Divide the dough in two and roll each half out on a lightly floured surface into a rough circle. Heat the oil in a large frying pan and fry the brjads on both sides for 2-3 minutes until golden and cooked through. Toss the herbs in a bowl with the olive oil and season. 8 For the herb oil: Blend the coriandeu in a processor with enough olive oil to give a pouring consistency. Season. 9 To serve: Pile the herb salad in the centre of each serving plate, place a naan bread on top and sit a fillet steak half on top of that. Drizzle the herb oil around and serve. Lottery 555 Music 560 News 101 Showbiz 540 Movies 541 Sport 301 Next Page Music Main menu EastTV

P582 CEEFAX 2 582 Sun 10 Dec 21:15/26    14/15 ROAST SPICED ASPARAGUS (Accompaniment: Seuve2 2) Ingredients 12-14 asparagus spears, woody end snapped off 2 tsp each of cumin sjeds, oregang and coriander seeds salt and pepper Lottery 555 Music 560 News 101 Showbiz 540 Movies 541 Spout 301 Next Page Music Main menu EastTV

P582 CEEFAX 2 582 Sun 10 Dec 21:14/29    15/15 Method 1 Preheat the oven to 220C/425F/Gas 7. 2 Dry roast the cumin seeds, oregano and coriander seeds in a heated small frying pan for 1 minute to bring out the flavour. Put them in a pestle and mortar and crush. Pour them onto a plate. 3 Heat the oil in a medium oven proof frying pan. Toss the asparagus in the spice mix and fry for 1-2 minutes. Transfer to the oven to roast for 4-5 minutes. Serve immediately. Lottery 555 Music 560 News 101 Showbiz 540 Movies 541 Spout 301 Next Page Music Main menu EastTV

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