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CEARC AIR A RÒSTADH LE ÌM CREAMHA IS LUSAN, GUN BHATHAR-BAINNE ’S GUN GHLÙTAIN

1 cearc, le na casan agus na sliasaidean a thoirt dheth

Airson a’ ghrèibhidh
1 uinnean mòr, air a ghearradh, leis a’ chraiceann fhathast air
1 leigeas, air a ghearradh
1 curran, air a ghearradh
2-3 clòbhan creamha, pronn, leis a’ chraiceann fhathast orra
ola
1 spàinn-mhòr flùr gun ghlùtain
1 glainne fìon dearg
salann
piobar

Cuir casan agus sliasaidean na circe ann an tiona ròstaidh le ola agus teasaich gus an tig dath donn orra.
Cuir an leigeas, an curran, an creamh agus an t-uinnean ann agus còmhdaich leis an ola.
Cuir dhan àmhainn aig 180C airson 30 mionaidean, an uair sin cuir sìos an teas gu 160C agus fàg airson 2 uair a thìde.
Thoir às an àmhainn agus measgaich na tha san tiona, a’ measgachadh làn spàinn-mhòr de fhlùr gun ghlùtain.
Cuir air an teas agus cuir am fìon ris agus measgaich. Nuair a tha am flùr air bruich, leig leis lùghdachadh air teas ìosal.
Nuair a tha e air lùghdachadh, cuir tro shìoltachan ann am pana agus fàg air teas ìosal gus a bheilear deiseil a chleachdadh.

DAIRY & WHEAT FREE ROAST CHICKEN WITH HERB GARLIC BUTTER

1 free-range chicken, jointed with legs and thighs removed.

For gravy
I large onion, roughly chopped, leaving the skins on
1 leek, roughly chopped
1 carrot, roughly chopped
2 – 3 cloves, garlic, crushed with skins on
Oil
1 tbsp gluten free flour
1 glass white wine
Salt
Pepper

Put the chicken legs and thighs into a roasting tin with a coating of oil and brown.
Add the leek, carrot and garlic and coat in the oil.
Place in the oven at 180C for 30 minutes, turn the heat down to 160C for about 2 hours.
Remove from the oven and give the ingredients a stir, stirring in a tablespoon of gluten free flour.
Place on the heat and add the wine and stir through. When the flour has cooked, allow it to reduce on a low heat.
When it has reduced, pass through a sieve, into a pan and place on a low heat until ready to serve.

Airson a’ mhear-shàl
1 liotair bùrn
70g salann
geugan tìm
geugan ròs-Mhoire
Sùgh 1 liomaid

Dèan am mear-shàl leis a’ bhùirn, an salann, an tìm, an ròs-Mhoire agus sùgh 1 liomaid.
Thoir gu ìre goile agus fàg gu aon taobh gus am fuaraich e gu teas an t-seòmair.
Cuir a’ chearc dhan mhear-shàl agus cuir dhan fhuaradair airson 4 uairean a thìde.

For the brine
1 litre water
70g salt
A few sprigs of thyme
A few sprigs of rosemary
Juice of 1 lemon

Make a brine with the water, salt, thyme and rosemary, juice of one lemon.
Bring it to the boil and then leave aside to cool to room temperature.
Soak the rest of the chicken into the brine and place in the fridge for 4 hours.

Airson an ìm
2 spàinn-mhòr ìm ola chroinn-ola
geugan tìm, air an gearradh gu mìn
geugan ròs-Mhoire, air an gearradh gu mìn
2-3 clòbhan creamha, pronn
rùsg 1 liomaid
piobar dubh

Cuir a h-uile càil ann am bobhla agus measgaich gu math gus an tig e ri chèile mar bhàlla.
Suainich gu teann ann am foidhle agus cuir dhan fhuaradair gus a bheilear deiseil airson a chleachdadh.

Cuir an t-ìm fo chraiceann na circe agus seàsan le salann is piobar. Ròst san àmhainn aig 185C airson a’ chiad 5-10 mionaidean. Cuir sìos an teas gu 165C agus bruich airson 30-40 mionaidean eile.

For the butter
2 tbsp olive oil spread
A few sprigs of thyme, finely chopped
A few sprigs of rosemary, finely chopped
2 – 3 cloves garlic, crushed
Zest of 1 lemon
Black pepper

Place all the ingredients in a bowl mix well together and bring together into a ball with your hands.
Wrap tightly in foil and place in the fridge until you are ready to use.

Place the butter under the skin of the jointed chicken and season with salt and pepper.
Roast in the oven at 185C for the first 5 – 10 minutes. Then reduce the heat to 165C and cook for a further 30 – 40 minutes.

YORKSHIRE PUDDING GUN BHATHAR-BAINNE ’S GUN GHLÙTAIN

2 ugh (100g)
gealag 1 ugh
90g stalc-arbhair
100ml bainne coirce
1 spàinn-bheag pùdar sgeallain
lusan – duilleagan ròs-Mhoire agus tìm, air an stialladh dheth agus air an gearradh gu mìn
bloigh salainn agus piobair
ola ghlasraich

Bris na h-uighean slàn ann am bobhla agus cuir an stalc-arbhair tro shìoltachan cuide ris a’ phùdar sgeallain agus na lusan.
Cuir a’ ghealag dhan bhobhla.
Cuir am bainne coirce ris agus seàsan le salann is piobar. Buail le measgadair-dealain, a’ dèanamh cinnteach nach eil an taois tiugh.
Cuir dhan fhuaradair.

Cuir làn spàinn-bheag dhen ola ghlasraich anns gach toll de thrèidhe 12-bonnach. Cuir ann an àmhainn a chaidh a ro-theasachadh aig 220C airson 5 mionaidean.
Thoir an trèidhe às an àmhainn agus sgaoil an taois eadar nan tuill.
Cuir air ais dhan àmhainn sa bhad airson 20 mionaidean gus an tig dath òir orra. Gabh sa bhad.

DAIRY & WHEAT FREE YORKSHIRE PUDDING

2 eggs (100g)
White of 1 egg
90g cornflour
100ml oat milk
1 tsp mustard powder
Herbs – rosemary & thyme leaves torn off and finely chopped.
Pinch of salt and pepper
Vegetable oil

Break the eggs into a bowl and sieve the cornflower into the bowl, along with the mustard powder and the herbs.
Separate the third egg and add the white into the bowl.
Add the oat milk and season with salt and pepper. Whisk to a runny consistency with an electric whisk.
Place in the fridge.

Place a teaspoon of vegetable oil into each hole of a 12-bun tray. Place in a pre-heated oven at 220C for 5 minutes.
Carefully remove the tray from the oven and evenly spoon the batter between the holes of the tray.
Quickly return to the oven and cook for 20 minutes, until golden. Serve immediately.

CÀL-COLAIG CHÀISE GUN BHATHAR-BAINNE ’S GUN GHLÙTAIN

1 càl-chollaig
50g stalc-arbhair
50g ìm ola ghlasraich
200ml bainne sam bith gun bhathar-bainne – bainne coirce air a chleachdadh an seo
1 spàinn-bheag pùdar sgeallain
200g càise bhìogain, air a bhleith
crathadh chnò-mheannt
50ml bùrn bho bhith a’ bruich a’ chàil-cholaige
salann
piobar
criomagan arain gun ghlùtain
1 ugh, air a bhualadh
flùr gun ghlùtain airson a chòmhdach
ola ghlasraich airson fraidheadh domhainn

Geàrr an càl-colaig agus ro-bhruich airson dhà no trì mhionaidean.
Drèanaig an càl-colaig, a’ cumail beagan dhen bhùirn gu aon taobh, agus cuir ann an soitheach a tha freagarrach airson na h-àmhainne. Fàg gu aon taobh.
Airson an t-sabhs a dhèanamh, leagh an t-ìm ann am pana, a’ cuir an stalc-arbhar ris gus roux a dhèanamh.
Beag air bheag, cuir am bainne coirce ris, a’ cur druthag dhen bhùrn san deach an càl-colaig a bhruich ann cuideachd.
Buail gus a bheil coltas sabhs air – ’s dòcha nach bi feum air a’ bhainne air fad.
Cuir am pùdar sgeallain agus an cnò-mheannt ris agus seàsan le salann is piobar.
Thoir am pana far an teas agus cuir an càise ris, ga mheasgachadh a-steach, a’ dèanamh cinnteach gu bheil e a’ leaghadh. Cuir barrachd bainne no bùrn ris ma tha feum air.
Dòirt air muin a’ chàl-cholaig agus cuir an soitheach dhan reothadair. Thoir às an reothadair timcheall air 30-450 mionaidean mus eilear deiseil airson am fraidhigeadh.
Cuir an càl-colaig dhan fhlùr, an t-ugh buailte agus an uair sin dhan na criomagan arain.
Fraidhig ann am pana domhainn gus an tig dath òir orra. Thoir às an ola agus drèanaig air pàipear cidsin.

DAIRY & WHEAT FREE CAULIFLOWER CHEESE

1 cauliflower
50g tbsp cornflour
50g vegetable oil spread
200ml of any dairy free milk, oat milk used
1 tsp mustard powder
200g plant based cheese, grated
Grating of nutmeg
50ml water from the cauliflower
Salt
Pepper
Gluten free breadcrumbs
1 egg, beaten
Gluten free flour for coating
Vegetable oil for deep frying

Cut the cauliflower into florets and par boil for a few minutes.
Drain the cauliflower, place in an oven-proof dish and set aside.
To make the sauce, melt the spread in a pan, add the cornflour and mix into a roux.
Gradually whisk in the oat milk, adding a splash of the water that the cauliflower was boiled in.
Whisk to a loose sauce consistency, you may not need all the milk.
Add the mustard powder, nutmeg and season with salt and pepper.
Remove the pan from the heat and add the cheese and mix through, making sure it has all melted. Add more water or milk if required.
Pour over the cauliflower and place the dish in the freezer. Remove from the freezer about 30 – 40 minutes before you are ready to deep fry them.
Dip them in flour, then beaten egg and then into the breadcrumbs.
Deep fry until golden. Remove and drain on kitchen paper.

CURRAIN RÒSTA LE MIL, GUN BHATHAR-BAINNE ’S GUN GHLÙTAIN

Currain, air an gearradh nan cairtealan air an taobh fhada.
1 spàinn-mhòr mil
druthag ola
cnap ìm ola chroinn-ola
geug tìm
geug ròs-Mhoire
1 clòbha creamh, air a shliseadh gu mìn
Bùrn teth
salann

Teasaich an ola agus an t-ìm ola chroinn-ola ann am fraidheapan.
Cuir na currain dhan phana cuide ris a h-uile càil eile agus druthag bùirn teth.
Leig leis lùghdachadh gus an glainnich e.

DAIRY & WHEAT FREE HONEY ROAST CARROTS

Carrots, quartered length-ways
1 tbsp honey
Splash of oil
Knob of olive oil spread
Sprig of thyme
Sprig of rosemary
1 clove of garlic, finely sliced
Hot water
Salt

Heat oil and olive oil spread in a frying pan.
Place the carrots in the pan along with other ingredients and a splash of hot water.
Allow to reduce to form a glaze.

CÀL HISPI GUN BHATHAR-BAINNE ’S GUN GHLÙTAIN

¼ càl hispi
1 cnap ìm ola chroinn-ola
Piobar
Druthag bùirn

Thoir na duilleagan far a’ chàil, nigh iad agus tiormaich iad.
Roilig na duilleagan agus geàrr nan slisean thana.
Cuir ann am pana le salann, piobar agus an t-ìm ola chroinn-ola.
Cuir air an teas, a’ leigeil leis am bùrn agus an t-ìm lùghdachadh.

DAIRY & WHEAT FREE HISPI CABBAGE

¼ hispi cabbage
1 knob of olive spread
Pepper
Splash of water

Remove the leaves from the cabbage, wash and dry.
Roll the cabbage leaves and thinly slice them.
Place in a pan with salt, pepper and olive spread.
Place on the heat, allowing the water and spread to reduce.

POMME DAUPHINES GUN BHATHAR-BAINNE ’S GUN GHLÙTAIN

Airson a’ phastraidh choux
60g flùr gun ghlùtain
1 spàinn-bheag stalc-arbhair
60g ìm ola chroinn-ola
2 ugh
50ml bainne coirce
50ml bùrn
bloigh salainn

Teasaich am bùrn agus am bainne coirce ann am pana.
Leagh an t-ìm ola chroinn-ola ann am pana eile.
Cuir am flùr ris agus measgaich airson roux a dhèanamh. Cuir an stalc-arbhair ris. Beag air bheag, cuir am bainne ris agus cùm a’ dol a bhith ga mheasgachadh.
Seàsan le bloigh salainn.
Thoir far an teas agus leig leis fuarachadh beagan, ga chuir ann am bobhla.
Bris na h-uighean dhan roux and buail gus am fàs e steigeach.

4 no 5 buntàta mòr, air am fàgail slàn
1 spàinn-mhòr ìm ola chroinn-ola
Piobar

Ròst am buntàta, leig leotha fuarachadh agus thoir an craiceann dhiubh. Cuir taobh a-staigh a’ bhuntàta tro shìoltachan gus puree a dhèanamh.
Cuir ann am pana air an teas agus seàsan le salann is piobar, a’ cuir cnap dhen t-ìm ola chroinn-ola ris.
Measgaich a-steach dhan phastraidh choux, ga mheasgachadh gu math le measgadair-dealain.
A’ cleachdadh dà spainn-mhòr, dèan quenelles dhen taois, deiseil airson am fraidhigeadh gu domhainn.
Teasaich ola ann am pana gu 180C agus fraidhig gus an tig dath òir orra.

DAIRY & WHEAT FREE POMME DAUPHINES

For choux pastry
60g gluten free flour
1 tsp cornflour
60g olive oil spread
2 eggs
50ml oat milk
50ml water
Pinch of salt

Heat the water and oat milk in a pan.
Melt the olive oil spread in another pan.
Add the flour and mix into a roux. Add the cornflour and continue to mix.
Add the milk mixture a little at a time and continue mixing.
Season with a pinch of salt.
Remove from the heat and allow to cool a little, transferring into a bowl.
Break the eggs into the mixture and beat together to a sticky consistency

4 or 5 large potatoes, left whole
1 tbsp olive oil spread
Pepper

Bake the potatoes, allow to cool and remove the skins and sieve into a bowl to give you a puree.
Place in a pan on the hob and season with salt and pepper, adding a knob of the olive oil spread.
Incorporate the choux pastry, mixing well with an electric mixer.
Using two tablespoons, quenelle the mixture, ready to deep fry.
Heat oil in a pan to 180C and deep fry until golden.

TIRAMISU GUN BHATHAR-BAINNE ’S GUN GHLÙTAIN

Corragan spoindse gun ghlùtain
200ml bàrr dùbailte bhìogain, air a bhualadh
3 buidheagain
30g siùcar castair òir
Druthag cofaidh dubh
druthag sùgh faoineig

Buail na buidheagain agus an siùcar còmhla ann am bobhla. Cuir am bàrr, an sùgh faoineig agus druthag cofaidh na mheasg agus cùm a’ dol ga bhualadh.
Cuir bonn cearcaill mhìlsean air dòigh le na corragan spoindse, air am bogadh ann an cofaidh fuar.
Cuir gu leòr dhen mheasgachadh bàirr dhan na cearcail gus an spoindse a chòmhdach. Cuir filleadh eile dhen spoindse air a bhogadh ann an cofaidh. Cùm a’ lìonadh nan cearcaill le spoindsichean is am measgachadh bàrr, a’ crìochnachadh leis a’ bhàrr.
Cuir dhan reothadair airson seattadh.

DAIRY & WHEAT FREE TIRAMISU

Wheat free sponge fingers
200ml plant based double cream, whipped
3 free range egg yolks
30g golden caster sugar
Splash of cold black coffee
Splash of vanilla essence

Beat the eggs yolks and sugar together in a bowl. Add the whipped cream, vanilla essence and a splash of coffee and continue beating.
Arrange the bottom of dessert rings with the sponge fingers, dipped in cold coffee.
Spoon in enough of the cream mixture to cover the sponge, and add another layer of sponge, dipped in coffee. Layering the sponge and cream, ending of the cream.
Place in the freezer to set.

GIRASOLI GUN GHLÙTAIN

Airson a’ phasta
200g flùr gun ghlùtain – flùr rìs no flùr arbhair, no measgachadh dhen dà chuid, a’ dèanamh cinnteach gu bheil an dà chuid gun ghlùtain
2 ugh mòr
2 spàinn-mhòr ola chroinn-ola extra virgin
1 spàinn-mhòr salann
bloigh piobar

Cuir am flùr ann am bobhla agus cuir bloigh salainn is piobair ris. Bris 2 ugh dhan bhobhla. Cuir an ola chroinn-ola ris agus measgaich gus an tig e còmhla na thaois.
Fuin airson timcheall air 10 mionaidean.
Cuir ann am bobhla agus fàg san fhuaradair airson timcheall air 30 mionaidean.

WHEAT FREE GIRASOLI

For the Pasta
200g gluten free-flour-rice or corn flour or a mix of both, making sure they are both marked gluten-free
2 large eggs
2 tbsp extra virgin olive oil
1 tbsp salt
Pinch of pepper

Put the flour into a bowl and add a pinch of salt and pepper. Break 2 eggs into the bowl.
Add the olive oil and mix together into a dough consistency.
Knead with your hands, keep kneading for about 10 minutes.
Roll into a bowl and allow to rest in the fridge for about 30 minutes.

Filleadh
50g càise ricotta
bad dhuilleagan lus-an-rìgh
bad dhuilleagan chàl-bhloinigein
40g cnòthan-giuthais, air an ròstadh
piobar

Bruich an càl-bloinigein gus a bheil e bog. Cuir air pàipear cidsin agus tiormaich gus nach bi bùrn air fhàgail ann.

Cuir an ricotta, na duilleagan lus-an-rìgh, an càl-bloinigein agus na cnòthan-giuthais ann an inneal-bleithid. Seàsan le salann is piobar agus bleith.
Roilig am pasta a-mach gu mu 2mm de thighead.
Geàrr na chumaidhean girasoli agus sgaoil a-mach iad. Lìon gach pìos le beagan dhen lìonadh, faiceallach nach tèid an lìonadh cus. Cuir beagan ola chroinn-ola timcheall na h-oirean mus cuirear am mullach air, ga dhùnadh teann. Brùth timcheall na h-oirean gus nach dòirt càil às.

Filling
50g Ricotta cheese
Bunch basil leaves
Bunch spinach leaves
40g pine nuts, roasted
Pepper

Wilt the spinach in a pan. Place on kitchen paper and pat dry, to take all the water out of the spinach.
Place the ricotta, basil leaves, spinach, pine nuts in a blender, season with pepper and blend together.
Roll the pasta out into out to about 2mm thickness.
Cut into girasoli shapes and lay them out. Fill each with a small amount of the filling, being careful not to fill too much. Then place the top on and seal with a little olive oil round the edges before placing the top on.
Pinch round the edges to seal.

Sabhs:
2 phìos hama smocte strìogach, air a bhruich agus air a ghearradh
25g cnòthan-Frangais
Rùsg agus sùgh ½ liomaid
1 spàinn-mhòr càise Parmesan air a bhleith
1 spàinn-mhòr ola chroinn-ola
100g càl-bloinigein
2 spàinn-mhòr càise Ricotta

Measgaich a h-uile càil còmhla agus gabh còmhla ris an girasoli.

Sauce:
2 rashers smoked streaky bacon, cooked and chopped
25g walnuts
Juice and zest of ½ lemon
1tbsp grated Parmesan cheese
1tbsp olive oil
100g spinach
2 tbsp Ricotta cheese

Incorporate all the ingredients together and serve along with the girasoli.

CRÈME BRULEE GUN BHATHAR-BAINNE

5 buidheagain
400g bainne chnò-còco
60g siùcar castair oir
2 spàinn taois faoineig

Cuir na buidheagain ann am bobhla leis an t-siùcar agus an taois faoineige.
Cuir am bainne chnò-còco ris, ga bhualadh a-steach – ach feuch gun a bhith ga bhualadh cus oir dh’fhaodadh seo na h-uighean a sgràmalachadh.
Cuir ann an ramekins, gun a bhith ga lìonadh buileach chun a’ mhullaich.
Cuir na ramekins ann an trèidhe domhainna gus lìon bonn an trèidhe le bùrn goileach, gus an ruig e letheach slighe cliathaich nan ramekins. Dèan cinnteach nach tèid bùrn dhan na ramekins fhèin.
Cuir ann an àmhainn ro-theasaichte aig 160C airson 30-40 mionaidean.

DAIRY FREE CREME BRULE

5 egg yolks
400g coconut milk
60g golden caster sugar
2tsp vanilla bean paste

Put the egg yolks in a bowl with the sugar, vanilla bean paste.
Whisk in the coconut milk, making sure you don’t beat them too much as this could cause the eggs to scramble.
Spoon into ramekins, not filling quite to the top.
Place on a deep baking tray and carefully pour boiling water into the bottom of the tray, until the water comes halfway up the ramekins. Taking care that no water goes into the ramekins.
Place in a pre-heated oven at 160C for 30 – 40 minutes.

ARAN-GOIRID GUN BHATHAIR-BAINNE

250g flùr plèan
75g siùcar castair òir
100ml ola chroinn-ola soilleir
1 spàinn-bheag sùgh faoineig
¼ spàinn-mhòr stalc-arbhair

Cuir am flùr agus an stalc-arbhair tro shìoltachan ann am bobhla. Cuir an siùcar ris.
Dèan toll san fhlùr agus cuir an ola ris. Measgaich.
Fuin agus roilig a-mach air bòrd le dustadh flùir air. Geàrr na chearcaill.
Cuir dhan àmhainn aig 160C airson 25-30 mionaidean.

DAIRY FREE SHORTBREAD

250g plain flower
75g golden caster sugar
100ml light olive oil
1tsp vanilla extract
¼ tbsp cornflour

Sieve the flour and cornflour into a bowl. Add the sugar
Make a hole in the flour and add the oil and mix through.
Knead with your hands and roll out on a dusted surface and cut into rings.
160C for 25 - 30 minutes.