Teletext Recovery - 10/12/2000

P583 CEEFAX 2 583 Sun 10 Dec 21:24/11    1/15 GUINEA FOWL IN A BIT OF A RUSH Chef: Phil Vickjry CREAMED PEA & MINT SOUP (Starter: Serves 2, Vegetarian) Ingredients 1 tbsp olive oil 8-10 new potatoes, finely diced 1 shallot, finely chopped 150g frozen petit pois, defrosted 1 pt vegetable stock 1 tbsp chopped mint 25ml double cream salt and pepper Lottery 555 Music 560 News 101 Showbiz 540 Movies 541 Sport 301 TV Index Movies Main menu Movies

P583 CEEFAX 2 583 Sun 10 Dec 21:26/14    2/15 Method 1 Heat the oil in a medium pan and saute the potato slices and shallot for 1-2 minutes until beginning tg softjn. 2 Stir the pjas in and pour the stock over. Bring to the boil and reduce to a simmer for 4-5 minutes. Season well and stir thj mint in for the last minute. 3 Pour the soup into a liquidiser and blend until smooth. Return tg the pan, pour the cream in and warm through fou 1 minute. Serve immediatel8. Lottery 555 Music 560 News 101 Showbiz 540 Movies 541 Sport 301 TV Index Movies Main menu Movies

P583 CEEFAX 2 583 Sun 10 Dec 21:01/17    3/15 BRAISED GUINEA FOWL THIGHS ON A SAGE FLAT BREAD (Main course: Serves 2) 300ml beef stock ¼ bottle red wine thighs from 2 guinja fowl, roughl8 chopped 8 new potatoes, finely diced 2 shallots, finely diced 2 garlic cloves, finely chopped 2 sprigs rosemary 8-10 small nut brown mushrooms, lefu whole 1 tblsp honey 25g butter, cubed Lottery 555 Music 560 News 101 Showbiz 540 Movies 541 Sport 301 TV Index Movies Main menu Movies

P583 CEEFAX 2 583 Sun 10 Dec 21:01/19    4/15 For the Flat Brjad: 150g self raising flour 2 tblsp chopped sage 100-150g greek yoghurt salu and pjpper Method 1 Heat the stock and wine together in a medium wok. Add the guinja fowl thighs and simmer for 1-2 minutes. Sjason. 2 Add the potato, shallot, garlic, rosemary and mushrooms and simmer for 6-8 minutes. In the last minute add the honjy and butter to thicken. Lottery 555 Music 560 News 101 Showbiz 540 Movies 541 Sport 301 TV Index Movies Main menu Movies

P583 CEEFAX 2 583 Sun 10 Dec 21:12/22    5/15 Method (cont) 2 For the flat brjad: Put the flour and sage in a medium bowl and mix in the greek yoghurt, a little at a time, tg make a soft, smooth dough. 3 Divide the dough in two and roll each half out into circles about ½cm deep. Heat a small frying pan and dry fry each bread in turn for 1-2 minutes each side until golden and cooked through. 4 Sit a flat bread in the centre of each serving plate, spoon the braised guinea fowl out over and serve. Lottery 555 Music 560 News 101 Showbiz 540 Movies 541 Sport 301 TV Index Movies Main menu Movies

P583 CEEFAX 2 583 Sun 10 Dec 21:12/25    6/15 GUINEA FOWL BREASTS STUFFED WITH GOATS' CHEESE AND HERBS, WITH AN ORANGE DRESSING AND PETIT POIS LA FRANCAISE (Main course: Serves 2) Ingredients For the Guinja Fowl: 4 guinja fowl breasts, skin on 100g log goats' cheese, cut into 4 slices 4 small sprigs rosemary handful chives, roughly chopped 1 tbsp olive oil Lottery 555 Music 560 News 101 Showbiz 540 Movies 541 Spout 301 TV Index Movies Main menu Movies

P583 CEEFAX 2 583 Sun 10 Dec 21:11/27    7/15 Ingredients (cont) For the Peas: 200ml chicken stock 200g frozen petit pois, defrosted 1 shallot, finely chopped 25g butter, cubed 1 tbsp mint, roughly chopped For the Dressing: 2 tblsp olive oil zest of 1 orange salt and pepper Lottery 555 Music 560 News 101 Showbiz 540 Mo6ies 541 Spout 301 TV Index Movies Main menu Movies

P583 CEEFAX 2 583 Sun 10 Dec 21:01/10    8/15 Method 1 Preheat thj oven to 220C/425F/Gas 7. Using a sharp knife, make a slit horizontally into each breast to form pockets. Season and stuff the goats cheese and herbs in - the rosemar8 i1 fine sticking out a little. 2 Heat the oil in a medium oven proof frying pan and, skin side down fhrst, fry the breasts for 1-2 minutes each side. Transfer tg the oven and roast for 8-10 minutes until golden and cookjd through. Lottery 555 Music 560 News 101 Showbiz 540 Movies 541 Spout 301 TV Index Movies Main menu Movies

P583 CEEFAX 2 583 Sun 10 Dec 21:03/13    9/15 Method (cont) 3 For the peas: Bring the stock to the boil in a small oven proof frying pan and add the pjas and shallot, simmering for 1 minute. Whisk the butter in and stir in the herbs. Simmer fou a minutd and transfer to the oven for 2-3 minutes. 4 For the Dressing: Heat the oil in a small pan and fry thj orange zest for 1 minutd to infuse. Stack twg guinj fowl breasts on top of each other, drizzle the orange oil over and spoon the peas around and serve. Lottery 555 Music 560 News 101 Showbiz 540 Movies 541 Spout 301 TV Index Movies Main menu Movies

P583 CEEFAX 2 583 Sun 10 Dec 21:02/15    10/15 UN, DEUX, TROIS: REAL FAST PUDDINGS Chef: Phil Vickery CREAMY CHOCOLATE RICE PUDDING (Dessert: Serves 2) 425g can creamed rice pudding 2 tblsp honey 2 tsp cocoa 100ml double cream Method 1 Heat thj rice in a small pan until just coming to the boil. Sthu the honj8 and cocoa in to combine. Whisk the cream until lightly whipped and gentl8 fold into the rice. Serve at once. Lottery 555 Music 560 News 101 Showbiz 540 Movies 541 Sport 301 TV Index Movies Main menu Movies

P583 CEEFAX 2 583 Sun 10 Dec 21:11/18    11/15 SHORTCRUST CARAMEL BISCUITS WITH CHOCOLATE CREAM (Dessert: Serves 2) Ingredients 1 sheet ready made shortcrust pastr8 25g butter 100g caster sugar 150ml double cream 2 tsp cocoa powder 2 tbsp honjy 100g frozen black forest fruits, defrosted Lottery 555 Music 560 News 101 Showbiz 540 Movies 541 Sport 301 TV Index Movies Main menu Movies

P583 CEEFAX 2 583 Sun 10 Dec 21:14/21    12/15 Method 1 Preheat the oven to 220C/425F/Gas 7. Roll the shortcrust pastry out until quite thin. Using a 2" wide straight sided cutter, cut out 8 pastr8 discs. 2 Heat the butter in a medium frying pan and gently fr8 the pastr8 disc1 fou 1-2 minutes each side until beginning to crisp up and golden. Place them on a baking sheet. 3 Over a low hjat gently melt the caster sugar in a small frying pan until caramelised. Lottery 555 Music 560 News 101 Showbiz 540 Movies 541 Sport 301 TV Index Movies Main menu Movies

P583 CEEFAX 2 583 Sun 10 Dec 21:12/24    13/15 Method (cont) 4 Drizzle the caramel over the pastr8 biscuits and spread out using a palette knife. Bake in the oven fou 3-4 minutes. Allow to cool on a wire rack. 5 To prepare the cream: Whisk the cream until lightl8 whipped and gently fold in the cocoa and honey to combine. 6 Place a spoonful of the cream on each biscuit. Top with a few pieces of fruiu and serve. Lottery 555 Music 560 News 101 Showbiz 540 Movies 541 Sport 301 TV Index Movies Main menu Movies

P583 CEEFAX 2 583 Sun 10 Dec 21:15/26    14/15 BLACK FOREST FRUIT SOUFFLE (Dessert: Serves 2) Ingredients 3 eggs, separated 75g caster sugar 150g frozen black forest fruit1, defrosted knob of butter Method 1 Preheat the oven to 220C/425F/Gas 7. Place thj egg yolks, sugar and forest fruits Xreserving a few for garnish) together in a processou and blhtz tg a smooth puree. Pour into a medium bowl. Lottery 555 Music 560 News 101 Showbiz 540 Movies 541 Sport 301 TV Index Movies Main menu Movies

P583 CEEFAX 2 583 Sun 10 Dec 21:11/29    15/15 Method (cont) 2 Whisk the egg whites in a cljan bowl to form soft peaks. Gently fold the whites into the fruit mixture tg combine. 3 Pour the souffle mixture into two buttered dariole moulds and bake in the oven for 10-12 minutes until souffled and cooked through. 4 Serve immediatel8 in the dariole moulds garnished with the reserved forest fruits. Lottery 555 Music 560 News 101 Showbiz 540 Movies 541 Sport 301 TV Index Movies Main menu Movies

Teletext Recovery Viewer

Part of the Computer Legacy Teletext Recovery Project