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ASNAICHEAN-MAIRT ANN AN SABHS FÌON DEARG LE PANCETTA, CURRAIN, CÀL AGUS SGALAIDEAN

4 asnaichean-mairt goirid
1 uinnean, air a ghearradh
1 stob soilire, air a ghearradh
2 spàin-bheag puree tomàta
1 bouquet garni (tìom, ròs-Mhoire, duilleag labhrais)
1 ceann mòr de chreamh, air a ghearradh na dhà leth
1 gloinne fìon dearg
1 stock poit feòil-mairt, air a leaghadh ann an 500ml bùrn teth
2 spàin-mhòr ola sunflower
Salann
Piobar

• Ro-theasaich an àmhainn gu 160C.
• Teasaich trèidhe bèicearachd air an stòbha agus cuir an ola ann.
• Sàill na h-asnaichean-mairt agus cuir dhan ola theth, agus tionndaidh gus an tig dath air gach taobh dhiubh.
• Cùm taobh a’ chnàimh ris an trèidhe agus cuir an taobh a th’ air a ghearradh dhen chreamh sìos air an trèidhe cuideachd.
• Cuir an t-uinnean agus an soilire ris an trèidhe agus dèan cinnteach gun tèid an còmhdach leis an ola. Leig leotha bruich airson greiseag bheag gus an tig beagan dath orra.
• Cuir am puree tomàta ris an trèidhe.
• Seàsan le piobar dubh agus salann.
• Cuir am bouquet garni ris an trèidhe (thoir às e às dèidh uair a thìde).
• Cuir an gloinne fìon ris agus thoir chun a’ ghoil, ga lughdachadh airson timcheall air còig mionaidean.
• Cuir an stoc feòil-màirt ris – timcheall air 300ml.
• Còmhdaich le foidhle, a’ dèanamh cinnteach gu bheil e teann timcheall an t-soithich.
• Thoir am bouquet garni às às dèidh uair a thìde, agus fàg an t-soitheach san àmhainn airson 1-1.5 uairean a thìde.
• Leig leis an fheòil fois a ghabhail san trèidhe.
  
  

BEEF SHORT RIBS IN RED WINE SAUCE WITH A MEDLEY OF PANCETTA, CARROTS, CABBAGE & SHALLOTS

4 short ribs of beef
1 onion, chopped
1 celery stick, chopped
2 tsp tomato puree
1 Bouquet Garni (Sprig of thyme, sprig of rosemary, 1 bay leaf)
1 large head of garlic, cut in half
1 glass red wine
1 beef stock pot, dissolved 500ml hot water
2 tbsp sunflower oil
Salt
Black pepper

• Preheat the oven to 160C.
• Heat a baking tray on the hob and heat the oil.
• Salt the ribs and place them in the hot oil and brown them well on all sides.
• Leave the bone side down put the garlic face-down in the pan.
• Add the onions and celery and make sure they are coated in oil, allow to cook down a little to take colour.
• Add the tomato puree and allow to cook down a little, for a few minutes.
• Season with black pepper and salt.
• Add bouquet garni (remove the bouquet garni after an hour).
• Add a glass of red wine and bring to the boil, reducing it for approximately 5 minutes.
• Add beef stock, approximately 300 ml.
• Cover with foil, closing the foil tightly around the dish.
• Transfer to the oven for 2½ - 3 hours.
• Remove the bouquet garni after an hour, then leave in the oven for another 1 – 1½ hours.
• Allow the meat to rest in the pan.

PANCETTA, CURRAIN, CÀL AGUS SGALAIDEAN

50g pancetta, air a ghearradh na chiùban
4 - 5 sgalaidean mòra, air an gearradh nan cairtealan
3 - 4 currain, air a rùsgadh agus air a ghearradh nan cairtealan
¼ càl Savoy no càl geal, air a shliseadh gu mìn
1 spàin-mhòr mil bog
Ìm
Ola chroinn-ola
Salann

• Fraidhig am pancetta ann am beagan ola.
• Fàg sin gun aon taobh agus fraidhig na currain agus na sgalaidean san aon phana. Bruich airson greiseag bheag gus an tig beagan dath orra.
• Cuir am mil ris agus cnap no dhà de dh’ìm, druthag de bhùrn teth agus seàsan leis an t-salainn.
• Fraidhig airson dhà no trì mhionaidean eile gus an tig dath caramail air. Cuir am pancetta air ais dhan phana.

An Càl:

• Leagh cnap mòr ime ann am pana.
• Cuir an càl ris agus seàsan leis an t-salainn agus am piobar.
• Cuir dhà no thrì spàintean-mòra de bhùrn ris agus dèan mìn-stiubh air a’ chàl gus a bheil e air an t-sabhs gu lèir a shughadh a-steach.

Gabh le buntàta pronn, air a phronnadh le ìm is bàrr.

MEDLEY OF PANCETTA CARROTS, CABBAGE & SHALLOTS

50g pancetta, cubed
4- 5 large shallots, quartered
3 - 4 carrots, peeled and sliced into quarters
¼ Savoy or white cabbage, thinly sliced
1 tbsp runny honey
Butter
Olive oil
Salt

• Fry off the pancetta in a little oil.
• Set the pancetta aside and fry the carrots and shallots in the same pan. Allow them to cook for a few minutes until they start to colour.
• Add the honey and a couple of knobs of butter, add a splash of hot water & season with salt.
• Allow to cook for a further few minutes to caramelise. Then return the pancetta to the pan.

For the cabbage:

• Melt a few knobs of butter in a pan.
• Add the cabbage and season with salt and pepper.
• Add a few tablespoons of water and braise the cabbage until it has absorbed all the liquid.

Serve with mashed potatoes, mashed with butter & cream.

FILEAD FEÒIL-SÌTHEANN LE HAMA, SNÈAP & BUNTÀTA, BUNTÀTA PRONN AGUS SABHS PORT

1 filead feòil-sitheann
8 slisean hama stiallach, rèisg
1 uinnean, air a ghearradh gu mìn
2 chlòbha creamh, air a ghearradh gu mìn
Bad pearsail, air a ghearradh gu mìn
½ spàin-bheag oregano tioram
1 spàin-bheag ros-Mhoire, air a ghearradh gu mìn
2 spàin-bheag fìon-geur fìon dhearg
20g balgain-buachair porchini tioram, air an sùghadh ann am bùrn teth airson 20 mionaid
Sabhs bho na balgain-buachair air an sùghadh
Salann
Piobar dubh
Ola

• Ro-theasaich an àmhainn gu 180C.
• Cuir an creamh, an salann, am pearsail, ròs-Mhoire, fìon-gheur fìon deirg agus balgain-buachair ann am bleitheadair agus bleith gus am bith taois agad.
• Tiormaich an fhèoil-sitheann le pàipear-cidsin agus geàrr às na fèitheagan.
• Cuir an hama air bòrd-gearraidh, gan tar-lùbadh.
• Cuir an fheòil air a’ mhuin agus seàsan le salann is piobar dubh. Sgaoil an taois air an fheòil.
• Còmhdaich an fheòil leis a’ hama.
• Cuir ann an soitheach ròstaidh agus cuir druthag ola thairis air a’ hama.
• Cuir dhan àmhainn airson 20 mionaid ma thathar ga iarraidh leth-amh, agus 30 mionaid ma thathar ga iarraidh gu tur bruich.
  
  

ROAST LOIN OF VENISON WITH BACON & CLAPSHOT & MASHED POTATOES WITH PORT REDUCTION

1 loin of venison
8 slices dry cured streaky bacon
1 onion, finely chopped
2 cloves of garlic, finely chopped
Bunch of parsley, finely chopped
½ tsp dried oregano
1 tsp fresh rosemary, finely chopped
2 tsp red wine vinegar
20g dried porcini mushrooms, soaked in hot water for 20 minutes.
Water from the soaked mushrooms
Salt
Black pepper
Oil

• Preheat oven to 180C.
• Place garlic, salt, oregano, parsley, rosemary, onion, red wine vinegar and mushrooms in a blender and blend into a paste.
• Dry the venison loins with kitchen paper and remove any bits of sinew.
• Lay the bacon slices, overlapping each other, on a chopping board
• Place the the loin on top and season with salt and black pepper, and spread the paste evenly over the top of the loin.
• Then wrap the rashers of bacon around the loin.
• Place in a roasting dish and drizzle some oil over the bacon.
• Place in the oven for 20 minutes for rare, 30 minutes for well done.
  
  

SABHS FÌON PORT

2 chnap ime
2 sgalaid, air a ghearradh gu mìn
1 geug tìom
1 gloinne port
400ml stoc feòil-mairt
400ml sabhs bho na balgain-buachair tioram

• Leagh an t-ìm ann am pana.
• Fraidhig na sgalaidean agus cuir an lus-an-rìgh ris.
• Cuir am port ris agus goil air a shocair airson mu 10 mionaidean gus an lùghdaich e mu leth.
• Cuir an sabhs bho na balgain-buachair tioram agus an stoc feòil-mairt ris a’ phana agus lùghdaich e mu leth a-rithist.
• Cuir an sabhs tro shìoltachan agus dèan air falbh leis na sgalaidean agus na lusan.
• Cuir ann am pana ùr agus measgaich le cnap no dhà de dh’ìm. Seàsan e a rèir blais.

PORT WINE JUS

2 knobs of better
2 shallots, finely chopped
1 sprig thyme
1 glass of port
400 ml beef stock
400 ml liquid from dried mushrooms

• Melt a knob of butter in a pan.
• Sautee the shallots and the thyme to the pan.
• Add the port and simmer for about 10 minutes to reduce by half.
• Add the liquid from the dried mushrooms and beef stock and continue to reduce to about half again.
• Strain the jus and discard the shallots and herbs.
• Transfer into a new pan and whisk in a few knobs of butter. Season to taste.
  
  

BUNTÀTA PRONN LE CREAMH (CLAPSHOT)

Buntàta flùrach, math airson a phronnadh
Dhà no thrì clòbhan creamh, air a phronnadh
Bàrr dùbailte – mu dà spàin-mhòr
Druthag bainne
Salann
Currain agus sneàp, air an gearradh nan ciùbaichean, air an bruich agus air am pronnadh.

• Pronn an creamh dhan bhuntàta cuide ris an t-ìm.
• Seàsan le salann, a rèir blais.

GARLIC MASH (CLAPSHOT)

Floury potatoes for mashing
A few cloves of garlic, crushed
Double cream – about 2 tbsp
Splash of milk
Salt
Carrots & turnip. Cubed, boiled and mashed.

• Mash the garlic into the potatoes along with a few knobs of butter.
• Season with salt, to taste.
  
  

UACHDAR MEASAN RÀITHEIL

50g sùbhagan
50g smeuran
50g sùghan-làir
3 spàin-mhòr siùcar
300g bàrr air a thiughachadh
100g iogart Grèigeach
1 liomaid, sùgh agus rùsg

Airson a’ choulis:

• Cuir na measan ann am panaichean fa leth le 1 spàin-mhòr de shiùcar anns gach pana, cuid ri druthag dhen t-sùgh liomaid agus an rùsg.
• Cuir air teas àrd air an stòbha agus leig leis an t-siùcar leaghadh, a’ cur druthag bùirn ris ma tha feum air.
• Fuaraich airson dhà no thrì mhionaidean, gus a bheil na measan air bogachadh.
• Cuir tro shìoltachan ann am bobhlaichean fa leth agus cuir dhan reothadair gus fuarachadh – no fàg gu aon taobh gus am fuaraich an coulis.
• Cuir am bàrr ann am bobhlaichean agus cuir an coulis na mheasg gu faiceallach, a’ cleachdadh cùl sgine.

SEASONAL FRUIT FOOLS

50g fresh raspberries
50g fresh blackberries
50g fresh strawberries
3 tbsp sugar
300g whipped cream
100g Greek yoghurt
1 lemon, juice & zest

To make the coulis:

• Put the fruit in separate pans along with 1 tbsp sugar in each pan along with a squeeze of lemon juice and a grating of lemon zest.
• Place on a high heat on the hob and allow the sugar to melt, adding a splash of water, if required.
• Cook down for a few minutes, until the fruit has softened.
• Pass through a sieve into individual bowls and place them in the freezer to cool down, or leave aside for the coulis to cool.
• Spoon the cream into dessert dishes and ripple equal amounts of the coulis, individually through the cream, using the back of a knife.
  
  

RIONNACH AIR A GHRILIGEADH LE SABHS SPÌOSRACH TOMÀTA

4 rionnaich slàn, air an cutadh, agus len cinn air an toirt dheth
2 sgalaid, air a ghearradh gu mìn
2 uinnean-earraich, air a ghearradh gu mìn
12 tomàtothan beaga, slàn
1 piobar dearg, air a ghearradh
2 spàin-mhòr mil
2 spàin-mhòr sabhs sòidh dorcha
1 tiolaidh dearg, leis an t-sìol air a thoirt às agus air a ghearradh gu mìn
2 chlòbhan creamh, air am pronnadh
Dinnsear, meud òrdaig, air a ghearradh gu mìn
Ola
Salann
Piobar

• Tiormaich an rionnach agus dèan gearraidhean anns gach taobh dhiubh. Seàsan le salann is piobar, a’ sailleadh taobh a-staigh an èisg gu math.
• Bruisig an craiceann leis an ola agus cuir fon ghrill.

Airson an t-sabhs

• Teasaich ola ann am pana.
• Fraidhig na sgalaidean san ola, a’ cur a’ chreamh ris.
• Cuir an tiolaidh, an dinnsear agus na h-uinneanan-earraich ris.
• Cuir na tomàtothan, piobaran dearg agus an sabhs sòidh ris, agus leig leis bruich airson mionaid no dhà.
• Cuir am mil ris agus leig leis briseadh sìos.
  
  

GRILLED MACKEREL WITH A SPICY TOMATO SAUCE

4 whole mackerel, gutted and heads removed
2 shallots, finely chopped
2 spring onions, finely chopped
12 cherry tomatoes, whole
1 red pepper, chopped
2 tbsp runny honey
2 tbsp dark soy sauce
1 red chilli, de-seeded and finely chopped
2 cloves of garlic, crushed
Fresh ginger, finely chopped – thumb size
Oil
Salt
Pepper

• Dry off the mackerel, score each side a few times and season with salt & pepper, salting the cavity liberally.
• Brush the skin with oil and grill.

For sauce:

• Heat oil in a frying pan.
• Sautee shallots in oil, adding garlic.
• Add the chilli, ginger, spring onions.
• Add the tomatoes, red peppers and soy sauce, allow to cook for a few minutes.
• Add the honey and allow to break down.

FILEADAN FALMAIRE LE SABHS IME, ASPÀRAG AGUS BLOINIGEAN-GÀRRAIDH

2 filead falmaire
60ml fìon geal
60ml fìon-geur fìon gheal
60ml bùrn
2 sgalaid, air a ghearradh gu mìn
125g ìm, gun shalainn
Bùrn goileach
Aspàrag
Salann

Ma thathar a’ cleachdadh falmaire slàn, thoir an cnàimh-droma as mus dèanar fileadan dheth. Nuair a tha fileadan air an dèanamh, dèan cinnteach na cnàimhean beaga a thoirt às.

Airson an t-sabhs ìme:

• Cuir am fìon agus am fìon-geur fìon gheal dhan phana cuide ri na sgalaidean agus leig leotha bruich gus nach eil sùgh sam bith air fhàgail.
• Cuir sìos an teas mus tèid an t-ìm a chur ris, cnap ma seach, a’ leigeil le gach cnap leaghadh mus cuirear an ath chnap ann. Nuair a tha an t-ìm gu lèir air a chleachdadh, bu chòir do dhath bàn a bhith air an t-sabhs, agus gu bheil e tana.
• Cùm blàth gus a bheilear deiseil airson a chleachdadh.

Airson an èisg:

• Teasaich beagan ola ann am pana.
• Seàsan le salann agus cuir dhan phana airson dà mhionaid air gach taobh, taobh a’ chraicinn an toiseach.
• Cuir cnap ime dhan phana.
• Tionndadh an t-iasg agus thoir bhon teas, a’ leigeil le teas a’ phana an t-iasg a bhruich airson dreiseag a bharrachd.

Airson an aspàrag:

• Goil beagan uisge le cnap no dhà de dh’ìm agus salann gus an tiormaich an t-uisge beagan gus an aspàrag a chòmhdach. Bruich airson dhà no thrì mhionaidean agus thòir às a’ phana.
  
  

HAKE FILLETS WITH BEURRE BLANC WITH ASPARAGUS & WILTED SPINACH

2 hake fillets
60ml white wine
60ml white wine vinegar
60ml water
2 shallots, finely chopped
125g unsalted butter
Boiling water
Asparagus
Salt

If you’re using a whole hake, remove the spines first, before filleting. Once filleted, make sure to remove all the small bones.

For Beurre Blanc:

• Put wine and white wine vinegar in a pan along with the shallots and allow to cook down until almost no liquid remains.
• Turn down the heat before adding the butter, one piece at a time, allowing each piece to melt before adding the next. Once all the butter has been used, the sauce should be pale and have a thin consistency.
• Keep warm until ready to use.

For fish:

• Heat a little oil in a frying pan.
• Season the fillets with salt and place in the pan for a couple of minutes each side, skin side down first.
• Add a knob of butter to the pan.
• Turn the fish and remove from the heat, allowing the heat of the pan to cook it further.

For asparagus:

Boil a little water with a few knobs of butter and salt until water evaporates enough to cover the asparagus. Cook for a few minutes and remove from the pan.