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GUMBO GÀIDHEALACH

Roux

½ cupa ola glasraich
½ cupa flùr

Teasaich an ola ann am pana. Cuir am flùr ris agus buail gu math gus an tig dath nas duirche air an taois. Bheir e timcheall air uair a thìde gus an ruig e an dath dorch teòclaid a thathar a’ lorg, ach dèan cinnteach gun cumar ga bhualadh.

Stoc

Ola glasraich
Dhà no thrì clòbhan creamh, slàn
2 stob soilire
1 liogais
1 bolgan fineil
1 uinnean
1 spàin-mhòr puree tomàta
Cinn muasgan-caola
Sligean crùbaig (na th’ air fhàgail às dèidh do chrùbag a bhith air a bhruich agus an fheòil air a toirt às)
Pìosan mac-làimheig
Bad phearsail
Eiteanan piobair
2-3 duilleagan labhrais
Geugan ròs-Mhuire
Geugan tìm
Bùrn

• Geàrr an glasraich.
• Teasaich an ola ann am pana mòr agus fraidhig an creamh, an soilire, an liogais, am fineal agus an t-uinnean.
• Cuir am puree tomàta ris agus measgaich.
• Cuir cinn nam muasgan-caola, sligean crùbaig agus pìosan mac-làimheig ris.
• Cuir am pearsail, na h-eiteanan piobair, duilleagan labhrais, ròs-Mhuire agus tìm ris.
• Còmhdaich le bùrn.
• Leig leis tighinn chun a’ ghoil agus an uair sin cuir sìos an teas gus an goil e air a shocair. Na fàg e ro fhada ge-tà no bidh blas ro làidir dheth.
• Leig leis lughdachadh agus fàg e a’ goil air a shocair airson leth uair a thìde.
• Strèanaig tro shìolachan.

Gritheidean airson a’ phrìomh shoitheach

Mac-làimheig, air a bhruich
Creachain, air am bruich
Muasgain-caola, air am bruich (le na h-earbaill agus na h-ìnean)
Crùbagan, air am bruich
Deiseagan (crùbagan bheilbheid), air am bruich, agus nan dà leth
2 uinnean mòr, air an gearradh
1 piobar uaine, air a ghearradh
2 stob soilire, air an gearradh
2 chlòbha mòra creamh, air a ghearradh gu mìn
Bloigh salainn
2 litear stoc
1 x 500ml botal leann bàn
Bad phearsail, air a ghearradh gu mìn
Bad uinneanan-earraich, air an gearradh gu mìn
1 tiolaidh Scotch Bonnet

Airson an èisg:

Na crùbagan
Cuir na crùbagan slàn ann an uisge goileach agus thoir air ais chun a’ ghoil airson 10-15 mionaidean a rèir am meud.

Muasgain-caola
Cuir ann an uisge goileach agus thoir air ais chun a’ ghoil. Cuir an uair sin dìreach ann an uisge deigheach gus stad a chur oirre bho bhith a’ bruich càil a bharrachd.

Airson an spìosraidh:

1 spàin-mhòr paprika smoicte
1 spàin-bheag pùdar tiolaidh
2 spàin-bheag salann creamha
1 spàin-bheag salann uinnein
1 tiolaidh Scotch Bonnet, air a ghearradh gu mìn

Measgaich còmhla.

• Teasaich an ola ann am pana trom. Cuir an soilire, am piobar uaine agus an t-uinnean ris agus fraidhig air teas àrd.
• Cuir an creamh ris agus measgaich.
• Dòirt an roux dhan phana agus measgaich gu math. Bruich airson mionaid no dhà.
• Cuir dà lìogh dhen stoc ris, cuide ris a’ bhotal leann. Cùm ort a’ cuir an stoc ris.
• Cuir aon spàin-mhòr dhen spìosradh ris a’ phana cuide ris an Scotch Bonnet slàn.
• Seàsan le salann.
• Goil air a shocair airson uair a thìde mus tèid an t-iasg a chur ris.
• Cuir a’ chrùbag dhan phoit, an dèidh a bhith air a ghearradh na chairtealan no na dhà leth.
• Cuir muasgain-caola slàn dhan phoit leis a’ mhac-làimheig agus na creachain (a chaidh am fraidhigeadh ro làimh)
• Cuir am pearsail ris.
• Leig leis goil air a shocair airson 10 mionaidean.
• Cuir uinneanan-earraich ris aig an fhìor dheireadh.
• Gabh le rìs.
  
  

GUMBO GÀIDHEALACH

Roux
½ cup vegetable oil
½ cup flour
Place the oil in a pan and warm the oil. Add the flour and whisk thoroughly until the mix becomes a dark colour. it will take approximately an hour to take the dark chocolate colour that you need, but make sure to keep whisking it.

Stock
Vegetable oil
A few cloves of garlic, whole
2 celery sticks
1 leek
1 fennel bulb
1 onion
1 tbsp tomato puree
Prawn heads
Crab shells, (what’s left after the crab has been cooked and meat removed.)
Off-cuts of monkfish
Bunch of parsley, roughly chopped
Peppercorns
2 – 3 bay leaves
A few sprigs of rosemary
A few sprigs of thyme
Water

• Roughly chop the vegetables.
• Heat the oil in a a large pan and sauté the garlic, celery, leek, fennel, onion.
• Add tomato purée and stir through.
• Add prawn heads, crab shells, monkfish off-cuts.
• Add parsley, peppercorns, bay leaf, rosemary, thyme.
• Add water to cover.
• Allow to come to boil and simmer. Don’t simmer for too long as the taste will become too strong.
• Allow it to cook down and leave simmering for about 30 minutes.
• Strain through a colander.

Ingredients for the main dish

Monkfish, cooked
Scallops, cooked
Langoustines, cooked (including claws and tails)
Brown crabs, cooked
Velvet crabs, cooked and split in half
2 large onions, roughly chopped
1 green pepper, roughly chopped
2 celery sticks, roughly chopped
2 large of garlic, finely chopped
Pinch of salt
2 litres stock, approximately
1 x 500ml bottle pale beer
Bunch of parsley, finely chopped
Bunch of spring onions, finely chopped
1 Scotch Bonnet chilli

For the fish:

Crabs
Place in boiling water, put the whole crabs in the pan and bring back to the boil for about 10 – 15 minutes depending on the size.

Prawns
Place in boiling water, bring back to the boil and straight into iced water to prevent them from cooking further.

For the spice mix:
1 tbsp smoked paprika
1 tsp chilli powder
2 tsp garlic salt
1 tsp onion salt
1 Scotch Bonnet chilli, finely chopped
Mix them together.

• Heat oil in a large, heavy based pan, add the celery, green pepper and onion and sautee on a high heat.
• Add the garlic and stir through.
• Pour the roux into the pan and stir well through, and cook down for a couple of minutes.
• Add two ladles of stock and a bottle of beer. Keep adding stock.
• Add a tablespoon of the spice mix to the pan along with whole Scotch bonnet.
• Season with salt.
• Simmer for an hour before adding the fish.
• Add the crab to the pot, having cut the crab into quarters or halves.
• Add whole, cooked prawns, monkfish and scallops (having been fried).
• Add the parsley.
• Allow to simmer for 10 minutes.
• Add spring onions at the very end.
• Serve with boiled rice.
  
  

CREACHAIN ANN AN ÌM LIOMAID IS CAPAIR

3 creachain, gun shligean
1½ spàin-mhòr capairean
1 liomaid, rùsg agus sùgh
1 spàin-mhòr pearsail, air a ghearradh
3 - 4 clòbhan creamh, air am pronnadh
30g ìm
½ gloinne fìon geal
Rocaid
Ola
Salann
Piobar

• Leagh an t-ìm ann am pana trom, a’ leigeil leis dathadh beagan – ach a’ dèanamh cinnteach nach tèid a losgadh.
• Cuir an creamh ris agus seàsan le salann is piobar dubh.
• Cuir an rùsg liomaid agus an sùgh ris agus measgaich.
• Cuir na capairean ris agus cuir sìos an teas.
• Cuir am fìon ris agus leig leis lùghdachadh agus tiormachadh.
• Teasaich an ola ann am pana eile.
• Tiormaich na creachain agus seàsan le salann a-mhàin.
• Fraidhig airson mionaid air gach taobh.
• Gabh iad ann an sligean nan creachain le duilleagan rocaid agus an vinaigrette.
  
  

SCALLOPS IN LEMON & CAPER BUTTER

3 scallops, shelled
1½ tbsp capers
1 lemon, zest & juice
1 tbsp parsley, chopped
3 - 4 cloves of garlic, crushed
30g butter
½ glass white wine
Rocket
Oil for frying
Salt
Black pepper

• Melt the butter in a heavy based frying pan, allow it to brown slightly, being careful not to burn it.
• Add garlic & season with salt and black pepper.
• Add lemon zest and juice and stir through.
• Add the capers and reduce the heat.
• Add the wine and allow to reduce and evaporate.
• Heat oil in another frying pan.
• Dry the scallops and season with salt only.
• Fry for a minute on each side.
• Serve in scallop shells with a side of rocket drizzled with the vinaigrette.

VINAIGRETTE LE SGEALLAN SLÀN-GHRÀIN AGUS MIL

1 spàin-mhòr fìon-geur fìon gheal
1 spàin-mhòr ola
2 spàin-mhòr sgeallan slàn-ghràin
2 spàin-mhòr mil
Sùgh 1 liomaid
Salann
Piobar dubh

Measgaich a h-uile càil còmhla agus seàsan le salann is piobar.

HONEY & WHOLE GRAIN MUSTARD VINAIGRETTE

1 tbsp white wine vinegar
1 tbsp sunflower oil
2 tbsp whole grain mustard
2 tbsp honey
Juice of 1 lemon
Salt
Black pepper

Whisk all ingredients together well and season with black pepper and salt

FILEADAN MÌGRIM ANN AN SABHS FÌON GHEAL AGUS BALGAIN-BUACHAIR

Fileadan mìgrim, no iasg flat sam bith
Flùr air a shailleadh
Druthag fìon geal
4 no 5 balgain-buachair
2 sgalaid, air an gearradh gu mìn
20g ìm
150ml bàrr dùbailte
Ola
Bad beag de phearsail, air a ghearradh gu mìn

• Tiormaich na fileadan agus còmhdaich gach taobh anns an fhlùr.
• Leagh cnap ime ann am pana agus fraidhig na fileadan airson dà mhionaid air gach taobh.

Airson an t-sabhs

• Leagh cnap ime ann am pana
• Cuir na sgalaidean ris agus fraidhig.
• Cuir na balgain-buachair ris agus am fìon geal. Leig leis lùghdachadh mus tèid am bàrr agus am pearsail a chur ris.
  
  

MEGRIM FILLETS IN A WHITE WINE & MUSHROOM SAUCE

Megrim fillets, or any flat fish
Salted flour
Splash white wine
4 or 5 mushrooms,
2 shallots, finely chopped
20g butter
150ml double cream
Oil for frying
Small bunch of parsley, finely chopped.

• Dry the fillets and dip them into the salted flour to lightly cover both sides in flour.
• Melt a knob of butter in a frying pan and gently fry the fillets for a couple of minutes on each side.

For the sauce:

• Melt a knob of butter in a saucepan.
• Add shallots and sautee.
• Add mushrooms and white wine. Allow to cook down before adding the cream and parsley.

BUNTÀTA LE CREAMH AGUS PEARSAIL

2 bhuntàta mòr
2 chlòbha creamh, air a ghearradh gu mìn
10g ìm
Ola chroinn-ola extra virgin
Bad beag de phearsail, air a ghearradh gu mìn
Salann

• Bruich am buntàta ann am bùrn air a shailleadh.
• Nuair a tha iad bruich, geàrr am buntàta na chairtealan.
• Leagh an t-ìm ann am pana mòr agus cuir druthag math ola ris.
• Dèan cinnteach nach bean am buntàta ri chèile gus an tig dath cunbhalach òir orra ‘s iad a’ fraidhigeadh.
• Thoir am pana far an teas agus cuir an creamh agus am pearsail ris, a’ tilgeil a’ phana gus am bruich an creamh le teas a’ phana.
  
  

GARLIC & PARSLEY SAUTEED POTATOES

2 large potatoes
2 cloves of garlic, finely chopped
10g butter
Extra virgin olive oil
Small bunch of parsley, finely chopped
Salt

• Boil the potatoes in salted water.
• Once boiled, cut the potatoes into quarters.
• Melt the butter in a large frying pan and add a good splash of extra virgin olive oil.
• Makes sure the potato quarters are not touching each other in the pan, so that they fry evenly, until golden.
• Remove the pan from the heat and add the garlic and parsley, tossing the pan so that the garlic cooks from the heat of the pan.
  
  

CREACHAIN LE HAMA IS BONNAICH BHUNTÀTA LE LÙGHDACHADH BALSAMAIG

2 - 3 buntàta flùrach, meadhanach mòr
50g flùr
3 creachain, leis a’ choireal air a thoirt dheth
3 slisean hama strìogach
2 sgalaid, air a ghearradh gu mìn
Ola chroinn-ola extra virgin
4 spàin-mhòr fìon-geur Balsamaig
Bloigh siùcair
Ola

Airson na bonnaich bhuntàta:

• Bruich am buntàta agus pronn iad no cuir tro sìoltachan-rìs.
• Dèan cumadh bonnaich beaga orra agus fraidhig gus an tig dath òir orra.

Airson an lùghdachadh balsamaig:

• Teasaich druthag ola ann am pana.
• Cuir na sgalaidean ris agus leig leotha teasachadh.
• Cuir am fìon-geur balsamaig ris a’ phana le bloigh siùcair. Bruich gus an lùghdaich e agus gus an tig coltas sioraip air.

Airson na creachain:

• Teasaich beagan ola ann am pana agus fraidhig an hama gus am bith e criospach.
• Thoir an hama às a’ phana agus fàg gu aon taobh air pàipear cidsin.
• Seàsan na creachain le beagan salainn.
• Anns an aon phana, bruich na creachain, leis a’ choireal cuideachd, gus an tig dath òir air gach taobh, a’ dèanamh cinnteach nach tèid am bruich cus.
  
  

SCALLOPS WITH BACON & POTATO CAKES & BALSAMIC REDUCTION

2 – 3 medium floury potatoes
50g flour
3 scallops, with the corals separated
3 slices streaky bacon
2 shallots, finely chopped
Extra virgin olive
4 tbsp Balsamic vinegar
Pinch of sugar
Oil

For the potato cakes:

• Boil the potatoes and mash them or pass them through a ricer.
• Shape into small cakes and fry in a little oil until golden.

For the balsamic reduction:

• Heat a splash of olive oil in a saucepan.
• Add the shallots and allow to come to the heat.
• Add the balsamic vinegar to the pan with a pinch of sugar. Continue to cook until it reduces to a syrupy consistency.

For the scallops:

• Heat a little oil in a frying pan and fry the streaky bacon until crispy.
• Remove the bacon from the pan and set aside on kitchen paper.
• Season the scallops with a pinch of salt.
• In the same frying pan, cook the scallops, including the corals, until they have turned golden on each side, making sure not to over-cook them.
  
  

RISOTTO LE IASG AN LATHA

Iasg an latha – an-diugh, le mìgrim, creachain agus muasgain-caola
400g rìs risotto
150g ìm gun salainn
150g càise Parmesan, air a bhleith
1 uinnean meadhanach mòr, air a ghearradh
1 gloinne fìon geal tioram
400ml stoc èisg
400ml stoc glasraich
Uinneanan earraich, am pàirt uaine, air a ghearradh gu mìn
Pearsail, air a ghearradh gu mìn
Dile, air a ghearradh gu mìn
Ola
Piobar dubh

• Teasaich druthag mhath ola ann am pana domhainn, trom agus cuir beagan dhen t-ìm ris.
• Cuir an t-uinnean ris agus fraidhig.
• Cuir an rìs risotto ris agus measgaich gus dèanamh cinnteach gu bheil a h-uile gràin air a chòmhdach. Nuair a chluinnear pop a’ tighinn bhon rìs, cuir am fìon geal ris agus measgaich gu math.
• Cuir sios an teas agus bruich am fìon.
• Beag air bheag, cuir an stoc ris, lìogh ma seach agus measgaich gu math eadar gach lìogh.
• Bheir seo timcheall air 15-20 mionaidean gus an tèid an stoc a shùghadh a-steach.
• Cuir an t-ìm agus an càise Parmesan ris agus measgaich gus am fàs an t-sabhs nas tighe.
• Cuir am pearsail, an dile agus na h-uinneanan-earraich ris agus measgaich.
• Seàsan le piobar dubh.
• Cuir air truinnsear agus cuir an t-iasg air a mhuin, le druthag ola chroinn-ola agus crathadh de chàise Pharmesain.
• Chaidh am mìgrim a ròstadh san àmhainn le druthag ola agus salann is piobar.

CATCH OF THE DAY RISOTTO

Catch of the day – for this recipe using megrim, scallops & prawns.
400g risotto rice
150g unsalted butter
150g Parmesan cheese, grated
1 medium onion, chopped
1 glass dry white wine
400ml fish stock
400ml vegetable stock
Spring onions, green part, finely chopped
Fresh parsley, finely chopped
Fresh dill, finely chopped
Oil
Black pepper

• Heat a good splash of oil in a deep pan, heavy based pan and add a little of the butter.
• Add the onions and sautee.
• Add the risotto rice and stir in to ensure that each grain is coated. When you hear the rice starting to pop, add the white wine and stir well.
• Reduce the heat and cook off the wine.
• Very gradually, start adding the stock, a ladle at a time and stir it well in between each later. It will take approximately 15 – 20 minutes for the stock to be absorbed.
• Add the butter and Parmesan cheese and keep stirring until the sauce thickens.
• Add the parsley, dill and spring onions and stir through.
• Season with black pepper.
• Plate up and place the cooked fish on top, drizzle with olive oil and a grating of Parmesan cheese.
• The megrim was baked in the oven, just with a drizzle of oil and seasoned with salt & black pepper.