91热爆

Reòiteag faoineig
300ml uachdar dùbailte
250ml bainne slàn
115g siùcar castair
3 buidheagain
sùgh faoineig à Madagascar – 2-3 bhoinneagan

Cuir am bainne, uachdar, leth dhen t-siùcair agus na boinneagan faoineig ann am pana.
Teasaich air a shocair agus leig leis bruich – gun a bhith a’ leigeil leis tighinn chun a’ ghoil.
Fhad ’s a tha sin a’ tachairt, bual na buidheagain agus na tha air fhàgail dhen t-siùcair ann am bobhla.
Beag air bheag, dòirt na tha sa phana dhan bhobhla, ga bhualadh fad na h-ùine.
Cuir na tha sa bhobhla air ais dhan phana agus air ais air an teas, a’ leigeil leis slaopadh, gun ghoil, airson timcheall air 10-15 mionaidean. Measgaich e fad na h-uine, agus bi faiceallach nach slamaich e.
Thoir far an teas agus cuir ann am bobhla a tha am broinn bobhla eile le deigh agus uisge fuar. Measgaich.
Cuir dhan an reothadair agus fàg ann e fad na h-oidhche, mas urrainn.
Cuir dhan inneal reòiteig, a’ leantainn stiùireadh an inneil.

Rollaichean-isbein
Puff pastraidh à bùth
Isbeanan muc-fheòil, leis a’ chraiceann air a thoirt dheth
Isbeanan feòil-mhairt, leis a’ chraiceann air a thoirt dheth
1 shliseag marag-dhubh, air a briseadh na criomagan
sgeallan-slàn
càise làidir Cheddar, air a bhleith
1 ubhal Bramley, air a stiubhadh
1 ugh air a bhualadh

Roilig am pastraidh na cheart-cheàrnag mòr.
Cuir na h-isbeanan feòil-mhairt ann an sreath air taobh fada a’ phastraidh.
Cuir beagan dhen sgeallan air a’ mhuin agus crathadh dhen chaise.
Dùin am pastraidh thairis air an isbean, geàrr e agus suath leis an ugh.
Geàrr na phìosan beaga agus cuir sliseag tron phastraidh le sgian.
Bruisig leis an ugh.

Dèan an aon rud le na h-isbeanan muc-fheòil, a’ mharag-dhubh agus an ubhal.

Geàrr na phìosan beaga.

Cuir air trèidhe-àmhainn agus cuir dhan àmhainn iad airson 20-25mionaidean aig 200°C.

Cearcall Pastraidh agus Measan
Puff pastraidh à bùth
3 – 4 stoban rùbrup
2 pheur
1 ubhal Bramley
crathadh de chaineal
crathadh de dhinnsear
crathadh de shiùcar castair òir
1 ugh air a bhualadh

Roilig am pastraidh na cheart-cheàrnag mòr.
Rùisg agus thoir am meadhan às na peuran agus an t-ubhal, agus geàrr nam pìosan.
Geàrr an rùbrup na phìosan beaga.
Sgaoil na measan sìos taobh fada dhen phastraidh.
Crath gu leòr dhen t-siùcar castair òir air.
Geàrr triantain a-mach à taobh eile a’ phastraidh agus fàg gu aon taobh.
Roilig an taobh dhen phastraidh le na measan. Ma nochdas tuill, faodar na triantain a chleachdadh mar bhrèid.
Dèan cumadh fàinne/cearcall dheth.
Gu cùramach, cuir an cearcall air trèidhe.
Suath leis an ugh agus cuir tuilleadh siùcar castair air.
Cuir dhan àmhainn aig 180°C airson 20-25 mionaidean.

Puffs Pastraidh Choux le Muasgain-caola agus Adag Smoicte

Airson a’ phastraidh Choux
55g (4oz) ìm, na phìosan
75g (5oz) flùr plèan
2 ugh
75ml uisge no stoc èisg (faic gu h-ìseal)
2 chrathadh salainn
50g muasgain-caola a’ Chuain Shair (air an gearradh)
50g adag smoicte (na phìosan 2cm)
8g lus-an-rìgh, na phìosan
Sùgh agus rùsg leth liomaid

Stoc Èisg
75ml craiceann agus pìosan a bharrachd bhon adag smoicte
uisge
geug tìom
eiteanan-piobair
duilleagan pearsail air a ghearradh
2 phìosan rùsg liomaid & an rùsg fhèin
crathadh salainn
Thoir chun a’ ghoil agus an uairsin leig leis slaopadh. Dòirt tro shìoltachan ann an siuga.

Ann am pana meadhanach mòr, cuir an t-ìm, uisge no stoc èisg agus salann, agus teasaich gus a bheil an t-uisge air leaghadh.

Cuir am flùr ris agus measgaich gus a bheil bàlla de thaois a’ nochdadh am meadhan na poit.

Thoir far an teas agus leig leis fuarachadh airson 3-5 mionaidean.

Nuair a tha e air fuarachadh beagan, cuir aon ugh ma seach na lùib, a’ measgachadh gu math eadar gach ugh. Bu chòir taois gleansach agus bog a bhith agad.

Paisg an còrr dhen na gritheidean na lùib.

Sabhs Marie Rose
½ spàinn-mhòr creamh pronn
50g puree tomàta
200g mayonnaise
½ spàinn-mhòr de thaois chipotle
Druthag sùgh liomaid

Measgaich còmhla.

Teasaich ola ann am fraidhear-domhainn gu 190°C no leth-lìon pana mòr le ola agus cuir criomag arain ann gus faicinn an tionndaidh e òr ann an 6-7 diogan. Cho luath ’s a tha an ola aig an teas ceart, cleachd dà spàinn gus 3-5 quenelles a dhèanamh dhan ola – bheir iad 3-4 mionaidean gus bruich. Tog às iad, agus drèanaig air pàipear. Toisich air an ath 3-5.

Airson an ith, cuir 3 dhen na puffs muasgain-caola agus adaig air truinnsear le duilleagan saileid agus spàinn mhòr dhen t-sabhs Marie Rose.

Càise Camembert ann am Pastraidh
Puff pastraidh à bùth
1 Camembert cruinn
1 phàcaid prosciutto
bad chreamh-gàrraidh
2-3 clòbhan creamh, air a ghearradh na phìosan
1 phacaid duilleagan pearsail, air a ghearradh
1 ugh air a bhualadh

Gu cùramach, geàrr tron chamembert gus mullach a dhèanamh.
Roilig am pastraidh na cheart-cheàrnag
Cuir an Camembert air a’ phastraidh.
Sgaoil am prosciutto air aon taobh dhen phastraidh.
Cuir an càise air muin a’ phrosciutto.
Cuir an creamh dhan chàise, agus a’ chreamh-gàrraidh air a’ mhuin.
Cuir am mullach air ais air a’ chaise, a’ suaineadh a’ phrosciutto mu thimcheall air agus a’ còmhdadh a’ chearcaill slàn.
Geàrr na tha air fhàgail dhen phastraidh agus cuir air muin a’ chàise, ga shuathadh le beagan dhen ugh air a bhualadh.
Geàrr oirean a’ phastraidh agus dèan gearraidhean beaga air a’ mhullach.
Còmhdaich leis an ugh air a bhualadh.
Cuir dhan àmhainn aig 180°C airson 20-25 mionaidean.

Vanilla Ice Cream
300ml double cream
250ml full fat milk
115g castor sugar
3 egg yolks
Madagascar vanilla extract – 2 – 3 drops.

Put milk, cream, half the sugar and vanilla extract in a pan.
Heat on the hob and allow to cook, without allowing it to boil.
In the meantime, gradually beat egg yolks and remaining sugar in a bowl.
Gradually incorporate the liquid from the pan, into the egg and sugar mix, whisking briskly.
Return the mixture to the pan and put back on the heat, allowing it it to simmer, without coming to the boil, for 10 – 15 minutes. Stirring the whole time, being careful to not allow it to split.
Take it off the heat and pour into a bowl that’s been placed in another bowl with ice and cold water. Stirring the mixture.
Place in the fridge, overnight, if possible.
Place in the ice cream maker for the instructed duration.

Gourmet Sausage Rolls
Ready made puff pastry
Pork sausages, skinned
Beef sausages, skinned
1 slice black pudding, crumbled
Whole grain mustard
Strong Cheddar cheese, grated.
1 Stewed Bramley cooking apple
1 beaten egg.

Roll out the puff pasty to a large rectangle.
Place beef sausages length-ways along the long edge of the pastry.
Top with whole-grain mustard and sprinkle with grated Cheddar cheese.
Close the pastry over, trim the pastry and seal with beaten egg.
Cut into individual sausage and score the pastry with a knife.
Brush with beaten egg.

Repeat with pork sausages, crumbled black pudding, topping with stewed Bramley cooking apple.

Trim the pastry and cut into sausage roll sized pieces.
Place on a lined baking tray and bake in the oven at 200c for 20 – 25 minutes

Puff Pastry Fruit Ring
Ready made puff pastry
3 – 4 stalks of rhubarb
2 pears
1 Bramley cooking apple
Sprinkling of ground cinnamon
Sprinkling of ground ginger
Sprinkling of golden castor sugar
1 beaten egg

Roll the pasty out to a large rectangle.
Peel, core and slice the apple and pears into segments.
Cut the rhubarb into small chunks.
Spread the fruit in layers onto one long side of the pastry.
Sprinkle with a generous amount of golden castor sugar.
Cut triangular shapes out of the other side of the pastry and set aside.
Roll the pastry from the fruit side and continue to roll over.
If any holes appear in the process, they can be patched with the excess triangles of pastry.
Shape to form a ring.
Carefully, transfer the ring onto a lined baking tray.
Coat with beaten egg and give a generous sprinkling of golden castor sugar.
Bake in the oven at 180c for 20 – 25 minutes.

Prawn & Smoked Haddock Choux Pastry Puffs

For the choux pastry
55gs (4oz) butter (cubed)
75gs (5oz) plain flour
2 eggs
75ml water or fish stock (see below)
2 pinches of salt
50gs Atlantic prawns (chopped)
50gs smoked haddock (2cm dice)
8gs basil (shredded)
Juice and zest of half a lemon

Fish Stock
74 ml Smoked haddock trimmings & skin
Water
Sprig of thyme
Peppercorns
Chopped parsley
2 slices lemon skin & zest
Pinch of salt
Bring to the boil in a pan and allow to simmer. Sieve into a jug.)

In a medium pot add in the butter, water or fish stock, and salt and cook till the butter has melted.
Then add in the flour and mix until starts to form a dough ball in the centre of the pot.
Remove from heat and cool for 3-5 minutes.
Once cool, beat in 1 egg at a time until fully mixed until all are added, the end result should hold a soft peak and be glossy.
Fold in the rest of the ingredients.

Marie Rose Sauce
Half tbsp. crushed garlic
50g Tomato puree
200g Ready made mayonnaise
Half tbsp. smoked chipotle paste
Squeeze of lemon juice
Mixed together.

Heat vegetable oil in a deep-fryer to 190 c or you can use a saucepan half full with oil and heat a cube of bread until it turns golden in 6-7 seconds when dropped in. Once the oil has reached its temperature, use two spoons and quenelle 3-5 into the oil – they will take 3-4 minutes to cook. Lift them out, drain them on kitchen paper and then start the next batch.
To serve, arrange three haddock and prawn puffs with dressed mixed leaves and a generous spoonful of the Marie Rose sauce.

Camembert in Pastry
Ready made pastry puff pastry
1 round of Camembert
1 packet of prosciutto
Bunch of chives, finely chopped
2 – 3 crushed garlic, chopped into chunks
1 packet of parsley, chopped
1 beaten egg.

Carefully cut through the camembert, to make a lid.
Roll out pastry to a rectangle.
Place the camembert onto pastry.
Lay the prosciutto on the pastry to one side of the rectangle.
Place the cheese round on top of the prosciutto.
Place garlic in the cheese with the chives on top.
Place the lid back on the cheese and wrap the prosciutto around it, covering the whole round of cheese.
Cut the remaining pastry and place it on top of the cheese, sealing it with beaten egg.
Trim the edges of the pastry and score the top.
Coat with beaten egg.
Bake in the oven at 180 degrees for 20 – 25 minutes.