91热爆

LINGUINE CRÙBAIG

4 spàinn-mhòr ola chroinn-ola
50g feòil-chrùbaig dhonn, air a bhruich
100g feòil-chrùbaig gheal, air a bhruich
200g linguine tioram

1 liomaid, rùsg agus sùgh
1 gloinne fìon geal
½ bad de phearsail, air a ghearradh gu mìn
Piobar dubh
Salann
Càise parmesan airson sgeadachadh

• Thoir pana mòr le uisge air a shailleadh chun a’ ghoil. Cuir druthag dhen ola ris agus an uairsin an linguine. Thoir deagh mheasagachadh dhà agus bruich airson timcheall air 10 mionaidean, gus a bheil e al dente.
• Fhad ’s a tha am pasta a’ bruich, teasaich an ola chroinn-ola air a shocair leis an tiolaidh agus an creamh ann am pana a bhios mòr gu leòr airson am pasta.
• Bruich an tiolaidh agus an creamh air a shocair gus am fàs iad gu math teth, an uairsin cuir an teas suas agus cuir an fheòil-chrùbaig dhonn dhan a’ phana, cuide ris an fhìon geal.
• Goil air a shocair gus a bheil am fìon agus an ola chroinn-ola air a thighinn còmhla agus gus a bheil an deoch làidir air losgadh dheth.
• Cuir an teas sìos agus cuir rùsg agus sùgh aon liomaid ris. Cuir an fheòil-chrùbaig gheal dhan phana.
• Cuir am pearsail ris, a’ cumail beagan air ais airson sgeadachadh. Seàsan le salann.
• Faodar làn-spàinn dhen uisge bhon phasta a chur ris an t-sabhs, ma thogras sibh.
• Nuair a tha an deich mionaidean air a dhol seachad, feuch an linguine – cha bu chòir dhà a bhith ro bhog no ro chruaidh.
• Nuair a tha e deiseil, cuir an teas dheth. Cuir an t-sabhs air teas gu math ìseal agus cleachd paidhir tongs gus am pasta a thogail bhon uisge dhan t-sabhs, a’ cur beagan dhen uisge bhon phasta ris ma tha feum air.
• Sgeadaich leis a’ chòrr dhen phearsail agus càise parmesan air a bhleith.
  
  

CRAB LINGUINE

4 tbsp olive oil
50g cooked brown crab meat
100g cooked white crab meat
200g dried linguine pasta

1 lemon, zest & juice
1 glass white wine
½ bunch of parsley, finely chopped
Black pepper
Salt
Parmesan cheese for garnish

• Bring a large pan of salted water to the boil, add a splash of olive oil and add the linguine. Give it a good stir and boil for approximately 10 minutes, until al-dente.
• While the pasta cooks, gently heat olive oil with the chilli and garlic in a pan large enough to hold all the pasta comfortably.
• Cook the chilli and garlic very gently until they start to sizzle, then turn up the heat and add the brown crab meat and white wine.
• Simmer until the wine and olive oil come together and the alcohol has burned off. Add the brown crab meat and stir.
• Turn down the heat and add zest and juice of one lemon. Add white crab meat.
• Add parsley, reserving some for garnishing. Season with salt
• A spoonful of the pasta water can be added to the sauce, if required.
• When the pasta has had its cooking time, taste a strand – it should have a very slight bite. When it’s ready, turn off the heat. Place the sauce on a very low heat and use a pair of kitchen tongs to lift the pasta from the water into the sauce, adding a drop of pasta water if required for consistency.
• Serve in a pasta dish, garnishing with reserved parley and grated parmesan cheese.
  
  

RAVIOLI FEÒIL-CHRÙBAIG

Airson am pasta
200g/7oz flùr plèan no flùr Eadailteach ‘00’
2 ugh

• Cuir am flùr ann an inneal-bleith. Cuir na h-uighean ris agus pronn gus am bith coltas criomagan-arain air (cha bu chòir dhà a bhith mìn, agus cha bu chòir dha a bhith na chnap mòr). Cha toir seo ach mionaid. (Dh’fhaodar seo cuideachd a dhèanamh le do làimh. Cuir am flùr air a’ bhòrd agus dèan tobair sa mheadhan. Bris na h-uighean na mheadhan agus cleachd do làmh gus am flùr a thoirt a-steach far na cliathaichean, a’ measgachadh an taois sa mheadhan gus a bheil am flùr gu lèir air a ghabhail a-steach agus gus a bheil taois meadhanach cruaidh agad) Cuir an taois air a’ bhòrd agus fuin gus a bheil cumadh bàlla agad. Fuin airson 1 mionaid – bu chòir dhà a bhith glè chruaidh agus doirbh fhuine. Còmhdaich ann am plastaig agus fàg san fhuaradair airson 30 mionaidean mus gabh a chleachdadh. (Gabhaidh am pasta fhàgail san fhuaradair airson suas ri 24 uairean.)
• A-nis, geàrr an taois na dhà leth. Airson gach leth, roilig am pasta gu mu 5mm/¼” de thighead. Dust am pasta le flùr agus cuir tron inneal-pasta aig an ìre as fharsaing, a’ pasgadh agus a’ roileadh 7 tursan (gun a bhith ag atharrachadh na h-ìre) gus a bheil cumadh ceart-cheàrnach agad 7.5 x 18cm / 3 x 7”. Tha e cudromach a bhith ag obair air an taois gus a bheil e gleansach, oir bheir seo an coltas ceart air. Dèan an aon rud leis an dàrna leth dhen phasta.
• Tha thu a-nis deiseil airson a roileadh. Tòisich leis an inneal-pasta aig an ìre as fharsaing agus cuir an taois tro na roilearan. Na paisg e, ach dèan an aon rud a-rithist, ag ìsleachadh na h-ìre roilidh gach turas a thèid an taois tron inneal. Airson cleachdadh àbhaisteach, thoir am pasta sìos chun an dàrna ìre mu dheireadh – gu h-àraidh airson ravioli, seach gu bheilear a’ cur dà phìos còmhla nuair a tha e air a phasgadh. (Gabhaidh am pasta a roileadh le roilear, ach gu deimhinne ’s e obair chruaidh a th’ ann!)
• Geàrr na chearcaill airson ravioli.

Bisque crùbaig airson an t-sabhs
500g deiseagan, air a bhriseadh na phìosan
1 uinnean, air a ghearradh
1 leigeas, air a ghearradh
1 charabhaidh, air a ghearradh
1 curran, air a ghearradh
4 clòbhan creamh, air an gearradh
1 spàinn-mhòr puree tomàto
1 spàinn-mhòr ola glasraich
1 gloinne fìon geal
Druthag uachdar dùbailte
2 cnap ime
Bad phearsail
2-3 geugan lus an rìgh

• Teasaich an ola ann am pana le bonn trom agus praidhig na deiseagan aig teas àrd airson timcheall air 5 mionaidean, gam briseadh le ceann roileir fhad ’s a tha iad a’ bruich, gus an atharraich an dath. Cuir an t-uinnean, an curran, an leigeas, an creamh agus an carabhaidh ris agus bruich airson 5 mionaidean eile gus an tòisich dath a’ tighinn air a’ ghlasraich.
• Cuir na lusan agus am puree tomàto ris, measgaich gu math agus bruich airson mionaid no dhà air teas ìosal. Cuir am fìon geal ris agus steallag mhath de dh’uisge. Seàsan le piobar.
• Cuir am mullach air a’ phana agus leig leis goil air a shocair airson uair a thìde.
• Cuir tro shìoltachan.
• Till gu pana glan, seàsan ma tha feum air agus thoir chun a’ ghoil. Nuair a thathar deiseil airson ith, cuir an t-uachdar agus beagan feòil-chrùbaig gheal ris ma thogras sibh. Seàsan a-rithist ma tha feum air agus measgaich gu math gus nach binndich an t-uachdar. Cuir crìoch air le bhith a’ cur ìm na mheasg.

Airson lìonadh an ravioli
Feòil-chrùbaig dhonn
Feòil-chrùbaig gheal
Salann
Piobar dubh
1 ugh air a bhualadh
Crathadh de shùgh liomaid

• Thoir pana le uisge air a shailleadh chun a’ ghoil.
• Bruisig oirean a’ phasta leis an ugh.
• Cuir làn a spàinn dhen fheòil-chrùbaig am meadhan na cearcaill.
• Cuir cearcall eile air a’ mhuin agus brùth sìos na h-oirean gus dèanamh cinnteach gu bheil iad dùinte.
• Cuir an ravioli dhan uisge goileach agus bruich airson 3 mionaidean.
• Cuir an ravioli air soitheach agus dòirt an t-sabhs crùbaig air a’ mhuin.

CRAB RAVIOLI

Fresh Pasta Dough
200g/7oz plain flour or Italian '00' flour
2 medium free-range eggs

• Place the flour in a food processor. Add the eggs and keep pulse until the mixture resembles fine breadcrumbs (it shouldn't be dusty, nor should it be a big, gooey ball). This only takes a minute. (Alternatively, you can do this by hand. Put the flour on the work surface and form a well in the centre. Crack in the eggs and use your hand to draw in flour from the edges, mixing in the centre until all the flour is incorporated and you have a solid dough.)
• Tip out the dough and knead to form into a ball shape. Knead it for 1 minute, it should be quite stiff and hard to knead. Wrap in cling film and leave to rest in the refrigerator for 30 minutes before using. (The pasta dough can be kept in the fridge up to 24 hours.)
• Now cut the dough into 2 pieces. For each piece, flatten with a rolling pin to about 5mm/¼ in) thickness. Dust the pasta with flour and pass it through the pasta machine at its widest setting, folding and rolling 7 times (not changing the setting) until you have a rectangular shape 7.5x18cm/3x7 in. It is important to work the dough until it is nice and shiny, as this gives it the bouncy texture. Repeat with the second piece of dough.
• Now you are ready to roll out. Start with the pasta machine at its widest setting, pass the dough through the rollers. Do not fold but repeat this process, decreasing the roller setting down grade by grade with each pass. For most uses, take the pasta down to the penultimate setting - especially for ravioli, as you are sandwiching two layers together when it is folded. (You can roll pasta by hand with a rolling pin, but it will certainly give you a workout!)
• Cut into rounds for ravioli.

Crab bisque for sauce
500g whole velvet crabs, broken into bits
1 onion, roughly chopped
1 leek, roughly chopped
1 fennel bulb, roughly chopped
1 carrot, roughly chopped
4 coves of garlic, roughly chopped
1 tbsp tomato puree
1 tbsp vegetable oil
1 glass white wine
Splash double cream
2 knobs butter
Bunch of parsley
A few springs of thyme

• Heat the vegetable oil in a large heavy-based saucepan and fry the velvet crabs over a high heat for about 5 minutes, breaking them up with the end of a rolling pin as they are cooking, until they change colour. Add the onion, carrots, leek, garlic, fennel and continue cooking for another 5 minutes the vegetables begin to colour.
• Stir well, then herbs and tomato purée, stir well and cook for a minute or so over a low heat. Add the white wine and a good glug of water. Season with pepper.
• Put the lid on the pan and allow to simmer very gently for 1 hour.
• Strain through a colander.
• Return to a clean pan, season if necessary, and bring to the boil. To serve, add the cream and some white crab meat if you wish. Adjust the seasoning again, if necessary, and stir well to avoid the cream splitting. Finish by stirring in the butter.

For Ravioli filling
Brown crab meat
White crab meat
Salt
Black pepper
1 egg beaten
Squeeze of lemon juice

• Bring a pan of salted water to the boil.
• Brush the edges of the rounds with egg wash.
• Put a spoonful of the crab mix in the middle of the pasta round.
• Place another round on top and press down on the edges to make sure it is sealed.
• Gently place the ravioli into the water and cook for 3 minutes.
• Place on a dish and pour the crab sauce on top.
  
  

SAILEAD FEÒIL-ChRÙBAIG, ABHOCÀDO AGUS SIOTRAS

100g feòil-chrùbaig gheal, air a bhruich
50g feòil-chrùbaig dhonn, air a bhruich
1 abhocàdo, air a shliseadh gu mìn
1 orainsear, air a shliseadh gu mìn
1 seadag phinc, air a shliseadh gu mìn
1 bulb carabhaidh, air a shliseadh gu mìn
Mayonnaise, 1 spàinn-mhòr, no gu leòr airson a thoirt ri chèile
Druthag sùgh liomaid
Salann
Piobar dubh

• Measgaich an fheòil-chrùbaig ann am bobhla le mayonnaise gus a thoirt ri chèile.
• Seàsan le salann agus cuir druthag dhen t-sùgh liomaid ris agus measgaich.
• Sgeadaich na slisean carabhaidh, abhocàdo, seadag agus orainseir air an truinnsear.
• Cuir druthag dhen t-sùgh liomaid air.
• Cuir soitheach-cumaidh air an truinnsear agus lìon leis an fheòil-chrùbaig.
• Cuir an t-soitheach-cumaidh bun-os-cionn air an truinnsear agus tog air falbh e, le cùram.
• Gabh leis a’ vinaigrette.

Vinaigrette
Ola chroinn-ola
Druthag shùgh liomaid
Druthag shùgh orainseir
Druthag shùgh seadag phinc
Druthag mhil
Druthag fìon-gheur fìon geal

Measgaich le chèile gus vinaigrette a dhèanamh.

CRAB & AVOCADO CITRUS SALAD

100g cooked white crab meat
50g cooked brown crab meat
1 avocado, thinly sliced
1 orange, peeled and thinly sliced
1 pink grapefruit, thinly sliced
1 bulb of fennel, finely sliced
Mayonnaise, 1 tbsp or enough to bind
Squeeze lemon juice
Salt
Black pepper

• Mix the crab meat in a bowl with mayonnaise to bind it.
• Season with salt and add a squeeze of lemon & mix well.
• Arrange the fennel, avocado, grapefruit and orange slices on a plate.
• Add a squeeze of lemon juice.
• Place a mould on the plate and spoon the crab mix into the mould.
• Carefully remove the mould.
• Serve with vinaigrette.

Vinaigrette
Olive oil
Squeeze lemon juice
Squeeze orange juice
Squeeze pink grapefruit juice
Squeeze of runny honey
Splash white wine vinegar
Whisk together to make vinaigrette.

SPRING ROLLS CRÙBAIG TETH & FUAR

1 curran, air a ghearradh na shnìomhanach
1 tiolaidh dearg, air a ghearradh gu mìn
1 tiolaidh uaine, air a ghearradh gu mìn
4 uinneanan-earraich, air an gearradh gu mìn
50g nudailean rìs, air am bruich mur thà
300g feòil-chrùbaig air a bhruich
1 spàinn-mhòr sabhs sòidh
8 duilleagan pàipear-rìs
Pastraidh filo às a’ bhùth
Cularan, air a ghearradh na mhaidean
Duilleagan saileid
Rùsg liomaideige
Piobar dubh
1 spàinn-bheag stalc-arbhair air a mheasgachadh le uisge

• Measgaich an t-sabhs sòidh leis an fheòil-crùbaig

Gus na roilichean pàipear-rìs a dhèanamh

• Cuir duilleag pàipear-rìs air bòrd gearraidh.
• Cuir dhà no thrì dhuilleagan saileid air a’ mhuin, cuide ri na maidean cularain agus làn a spàinn dhen fheòil-crùbaig.
• Paisg taobh a-staigh a’ phàipeir, an uairsin roilig airson an dùnadh. Dèan seo leis a’ chòrr dhen phàipear gus 8 roilichean a dhèanamh.

Airson spring rolls teth a dhèanamh

• Cuir na nudailean rìs ann am bogadh ann an uisge teth airson 3 mionaidean, an uairsin ann an uisge fuar.
• Cuir tro shìoltachan agus geàrr na phìosan nas lugha. Fàg gu aon taobh.
• Cuir na nudailean rìs, tiolaidhean, sabhs sòidh, curran agus rùsg liomaideig ris an fheòil-chrùbaig. Measgaich.
• Sgaoil am pastraidh filo air a’ bhòrd.
• An uairsin, a’ cleachdadh sgian gheur, geàrr am pastraidh air an taobh fhada na 3 striopan, gach striop a’ tomhas mu 16 x 24cm.
• Cuir a’ chiad striop air a’ bhòrd agus cuir làn a spàinn dhen lìonaidh aig ceann an striop as fhaisg ort, gun a bhith buileach a’ ruighinn a’ chliathaich. Paisg taobh fada am filo thairis air an lìonadh, an uairsin roilig. Cuir beagan ola air an deireadh gus an roile a dhùnadh. Cuir an roile air trèidhe-àmhainn agus bruisig le beagan dhen ola a th’ air fhàgail.
• Cuir 2 spàinn-mhòr dhen mheasgachadh air an oir ghoirid agus paisg ceann a’ phastraidh thairis air an lìonadh, an uairsin paisg thairis air na cliathaichean agus roilig gu teann airson an dùnadh. Bruisig le beagan dhen mheasgachadh stalc-arbhair airson an roile a chumail dùinte.
• Praidhig ann an inneal-praidhidh domhainn aig 180C, gus an tig na roilichean chun an uachdar agus gus a bheil dath òir orra.

HOT & COLD SPRING ROLLS

1 carrot, spiralised
1 red chilli, finely chopped
1 green chilli, finely chopped
4 spring onions, finely chopped
50g ready cooked rice noodles
300g cooked crab meat
1 tbsp soy sauce
8 rice paper sheets
Ready made filo pastry
Cucumber, cut into thin matchsticks
Salad leaves
Zest of 1 lime
Black pepper
1tsp cornflour mixed with water

• Mix soy sauce in with the crab meat.

To make rice paper rolls

• Lay a sheet of rice paper on a chopping board.
• Place a few salad leaves on top, followed by a few cucumber sticks and then a spoonful of the crab meat.
• Fold in sides of paper, then roll up to enclose. Repeat to make 8 rolls.

To make hot spring rolls

• Soak the rice noodles in hot water for 3 minutes, then transfer to cold water.
• Drain and cut into smaller pieces, set aside.
• To the crab mix, add rice noodles, chillies, soy sauce, carrot spirals, and lime zest. Mix together.
• Unroll the filo.
• Then, using a sharp knife, cut the pastry widthways into 3 strips, each measuring about 16x24cm.
• Lay the top strip lengthways on the work surface and place 1 heaped tablespoon of the filling along the end of the strip closest to you, but not quite up to the edge. Fold the long edges of the filo over the filling, then roll up. Lightly oil the end to seal. Place the roll seam-side down on a baking tray and brush lightly all over with the remaining groundnut oil.
• Place 2 tablespoons of the mixture along the short edge and fold the tip over filling, then fold over sides and roll up tightly to enclose. Seal by brushing seam side with a little cornflour mixture.
• Fry in deep fat fryer at 180C, until they come to the surface and are a golden colour