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Kebab Feòil-uain & Salsa Verde

Brìgheachadh an Uain
60ml ola-chruinn-ola fìor-ghlan
Creamh pronn
Duilleagan tìom air an gearradh
5 spàinn-mhòr fìon-gheur searaidh
1 spàinn-bheag salann
1 spàinn-bheag piobair geal

Measgaich na gritheidean gu lèir còmhla ann am bobhla. Sàill an fheòil mus tèid a chur ris an t-sabhs, agus dèan cinnteach gu bheil an t-sabhs a’ còmhdach na feòla. Cuir gu aon taobh airson co-dhiù dà uair a thìde no fad na h-oidhche mas urrainn.

Salsa Verde
Sùgh 1 liomaid
60ml ola-chruinn-ola
leth bhad de phearsail, air a ghearradh
leth bhad de mhionnt, air a ghearradh
1 spàinn-bheag oregano
2 fhileat ainseabhaidh
1 spàinn-bheag de chapairean
piobar geal a rèir blais

Bleith na gritheidean gu lèir còmhla gus a bheil iad mìn.

Cuir na pìosan feòla air geugan ròs-mhoire agus bruich air a’ bharbaiciù.
Ith le aran pitta agus duilleagan sailead.

Feòil-mhuice Le Spìosradh Jerk

Brìgheachadh na feòla
1 cupan sùgh oraindseir
fìon-gheur searaidh
steall math de ruma à Iameuga
1 bad de dh’uinneanan-earraich
duilleagan tìom
tìom tioram
duilleagan phearsail
creamh
dinnsear
1 oraindsear, rùsg agus sùgh
3 tiolaidhean Scotch Bonnet, air an gearradh gu mìn, le sìol air a chumail
2 - 3 duilleagan labhrais
2 - 3 clòbhan
1 spàinn-bheag tìom tioram
1 spàinn-bheag allspice

1 spàinn-bheag cnò-mheannt
siùcar donn no castair òir
1 spàinn-bheag sabhs sòidh tiugh
deannag mhath de shalann

Geàrr agus pronn an creamh agus na h-uinneanan-earraich, gur am blas a bhogadh. Cuir iad ris a’ chòrr dhen na gritheidean agus measgaich gu math.
Sàth an fheòil gus am blas gu lèir a shùghadh.
Fàg an fheòil agus a’ bhrìgheachadh airson co-dhiù dà uair a thìde, no fad na h-oidhche mas urrainn.

Bake & Shark

Rollaichean: mar thaois phiotsa
Flùr plèan
Beirm
Pùdar bèicearachd
Bùrn
Fraighig ann am beagan ola theth gus an tig dath òir-bhuidhe orra.

Earbaill mic-làimheig, no iasg greimeil geal eile
Sùgh 1 aol
2 tiolaidh dearg, air an gearradh agus sìol air a chumail
sailleadh uaine (coireaman, pearsail, creamh-ghàrraidh, dinnsear)
salann agus piobair dubh
Measgaich còmhla gus brìgheachadh a dhèanamh.

Geàrr an t-iasg na shliseagan tiugha.
Cuir an t-iasg dhan bhrìgheachadh agus fàg gu aon taobh airson 10-15 mionaidean
Teasaich dà chupan ola glasraich ann am pana le bonn tiugh agus thoir teas an ola suas gu 180°C.
Còmhdaich an t-iasg ann am flùr.
Fraidhig an t-iasg airson dhà no thrì mhionaidean.

Cuir an rola ri chèile, le duilleagan saileid, tomàtothan, cularan, mayonnaise creamh agus aoil, le sabhs piobar teth no sabhs tiolaidh teth.

Nudailean Taidh Muasgain-caola
2 phacaid nudailean ugha air am bruich
muasgain-caola air am bruich
3 clòbhan creamh, air am pronn
4 sgalaidean, air an gearradh gu mìn
2 tiolaidh dearg, air an gearradh gum ìn
4 uinneanan-earraich, air an gearradh gu mìn
pònairean sugarsnap
1 pak choi air a ghearradh
4-5 coirce-beag, air an gearradh
4-5 curranan beaga, air an sliseadh
làn dùirn de bhachlag-phònaireach
1 bhalgan-buachair eisearan buidhe, air a shliseadh
1-2 spàinn-bheag ola chnò-talmhainn
1-2 spàinn-bheag ola seasamaidh
1-2 spàinn-bheag sabhs èisg
1-2 spàinn bheag sabhs sòidh
siuga beag de stoc glasraich
làn dùirn de shìol seasamaidh

Tost an t-sìol seasamaidh ann am pana teth.
Teasaich an ola seasamaidh agus an ola chnò-talmhainn ann a’ wok, a’ fraidhigeadh na gritheidean gu lèir, ach a’ fàgail na muasgain-caola agus uinneanan-earraich chun an fhìor dheireadh.
Beag air bheag, cuir beagan dhen stoc glasraich ri na nudailean, a’ cumail ort a’ fraidhigeadh.
Cuir sabhs sòidh agus piobair dubh ris a rèir blais.
Cuir an còrr dhen stoc glasraich ris ma tha feum air.

Lamb Kebab & Salsa Verde

Marinade for lamb
60ml extra virgin olive oil
Crushed garlic
Chopped fresh thyme
5tbs sherry vinegar
1 tsp salt
1 tsp white pepper

Mix all the ingredients together in a bowl. Salt the meat before adding to the marinade and coat the meat in the marinade. Set aside for 2 hours, preferably overnight.

Salsa Verde
Juice of 1 lemon
60ml olive oil
Half a bunch of fresh parsley, chopped
Half a bunch of fresh mint, chopped
1 tsp dried oregano
2 anchovy fillets
1 tsp capers
White pepper to taste.

Blitz all the ingredients in a blender to a fine consistency.

Skewer the meat onto rosemary stalks, and grill on barbecue.
Serve on pitta bread with salad leaves.

Jerk Pork

Marinade:
1 cup orange juice
Sherry vinegar
Good glug of Jamaican Rum
1 bunch of spring onions
Fresh thyme
Dried thyme
Fresh parsley
Garlic
Ginger
1 orange, zest & juice
3 Scotch Bonnet chillies, finely chopped, with seeds.
2 – 3 bay leaves
2 – 3 cloves
1tsp dried thyme
1 tsp All Spice

1 tsp nutmeg
Brown or golden caster sugar
1 tsp thick soy sauce
A good pinch of salt

Roughly chop and crush the garlic and spring onions, to infuse flavour. Add to the rest of the ingredients and mix well.
Pierce the meat to ensure the flavours infuse into the meat.
Marinade the pork for at least 2 hours, preferably overnight.

Bake & Shark

Rolls: Like a pizza dough
Plain flour
Yeast
Baking powder
Water
Shallow fry in hot oil until golden.

Monkfish tails or any firm fleshed white fish.
Juice of 1 lime
2 red chillies, chopped with seeds
Green seasoning (coriander, parsley, chives, ginger)
Salt & black pepper
Mix into a marinade.

Cut the fish into thick slices.
Place the fish in the marinade and set aside for 10 – 15 minutes
Heat 2 cups of vegetable oil in a heavy based pan and bring to 180 degrees, on the hob.
Flour the fish in plain flour.
Deep fry the fish for a few minutes.

Build the Bake and Shark, with salad leaves, tomatoes, cucumber, garlic & lime mayonnaise and hot pepper or hot chilli sauce.

Thai Prawn Noodles
2 packets of ready cooked egg noodles.
Cooked prawns
3 cloves of garlic, crushed
4 shallots, finely chopped
2 red chillies, finely chopped
Thumb sized piece of ginger
4 spring onions, finely chopped
Sugar snap peas
1 Pak Cho, chopped
4 – 5 baby corn, chopped
4 – 5 baby carrots, sliced
Handful of beansprouts
1 small yellow oyster mushrooms, sliced
1 – 2 tsp Ground nut oil
1 – 2 tsp Sesame oil
1 – 2 tsp Fish sauce
1 -2 tsp Soy sauce
Small jug of vegetable stock
Handful toasted sesame seeds

Toast the sesame seeds in a hot pan.
Heat sesame oil and ground nut oil in a wok, stir fry the ingredients, leaving the the prawns & spring onions to the end.
Add a little vegetable stock and add the noodles gradually, continuing to stir fry.
Add more soy sauce and black pepper to taste.
Add the remaining stock if required.