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Crùn Circe-frangaich
1 crùn circe-Frangaich
Salann bùird
2 churran, air an gearradh
1 uinnean, air a ghearradh
1 stob soilire, air a ghearradh
Bouquet garni
1 clòbha
1 spàinn-bheag eitean-piobair
pìos orainsear

Tiormaich an crùn agus saill gu math fon chraiceann agus air uachdar na feòla.
Fàg gu aon taobh anns am fridse fad na h-oidhche
Bogaich ann an uisge glan gus an salann a dhruthadh às.
Cuir a’ chearc-Fhrangach ann am pana mòr an cois na gritheidean eile.
Leig leis goil air a shocair aig mu 90°C airson uair a thìde gu leth.

Gus crìoch a chur air a’ chrùn:
Còmhdaich an crùn le pàilteas ime air a leaghadh agus air a mheasgachadh le ola-glasraich.
Chan eil feum air an còrr salann.
Sèasan le crathadh piobair.
Ròst san àmhainn aig 180°C airson 40-60 mionaidean.

Stoc Donn
Pìosan dhen chearc-Fhrangach air nach eil feum, air an gearradh ann am pìosan beaga
3 sgiathan circe
Drùdhag ola-glasraich
2 churran beag, air an gearradh
2 stob soilire, air an gearradh
3 clòbhan creamh
1 duilleag labhrais
Geug ròs-Mhoire
125ml fìon gheal
uisge
stoc bho anablach na circe

Teasaich an ola ann an trèidhe-ròsta mòr air a’ chucair.
Cuir an glasraich ris agus an uairsin na pìosan circe.
Bruich air a’ chucair gus an tig dath orra.
A-steach dhan àmhainn leotha aig 180°C, a’ leigeil le na gritheidean lùghdachadh.
Thoir às an àmhainn iad agus cuir ann am pana mòr. Cuir an fhìon ris an trèidhe gus na th’ air fhàgail sa bhonn a thoirt dheth. Cuir an còrr dhen fhìon ris.
Leig leis goil air a shocair cho fad ’s as urrainn, mu 2-3 uair a thìde.

Stoc
Duisean
Rùsg orainsear
Leth uinnein
Clòbhan
Uisge
Thoir suas chun a’ ghoil agus an uairsin tionndaidh an teas sìos gu h-ìseal agus leig leis goil air a shocair.

Stufainn Marag Dhuibh
8 sliseagan de dh’aran geal, air a bhleith
2 uinnean meadhanach-mòr, air a bhleith
4 sliseagan marag dhubh, na chriomagan
4 sliseagan de hama stiallach, air a ghearradh gu mìn
rùsg 1 orainsear
luibhean tioram Eadailteach
salann & piobair

Measgaich na gritheidean gu lèir còmhla.

Stufainn Muicfheòil, Sàiste & Uinnein
Feòil isbean muicfheòla
Measgachadh de chriomagan arain agus uinnein
Sàiste
Rùsg aon orainsear

Measgaich na gritheidean gu lèir còmhla agus dèan cumadh isbein às.

Turkey Crown
1 turkey crown
Table salt
2 carrots, roughly chopped
1 onion, roughly chopped
1 stick of celery, roughly chopped
Bouquet garni
1 clove
1 tsp peppercorns
Piece of orange

Dry the crown well and salt generously, under the skin and the outside with table salt.
Set it aside in the fridge overnight.
Soak in clean water to remove the salt.
Transfer the crown to a large pan along with the other ingredients.
Bring to a simmer at approximately 90 degrees for 1 ½ hours.

To finish cooking the crown:
Liberally baste the crown with melted butter & vegetable oil.
Do not season further with salt.
Season with pepper.
Roast in the oven at 180C degrees in conventional oven, for 40 – 60 minutes

Brown Stock
Off cuts from the turkey, chopped into smaller pieces.
3 Chicken wings.
Splash of vegetable oil
2 small carrots, roughly chopped
2 celery sticks , roughly chopped
3 cloves garlic
1 Bay leaf
Sprig of rosemary
125ml white wine
Water to cover
125ml white wine
Stock from giblets.

Heat the oil in a large roasting tray, on the hob.
Add the vegetables and then the turkey legs, and chicken wings.
Brown on the hob.
Into the oven at 180C degrees, allowing the ingredients to reduce.
Remove from the oven and transfer to a large saucepan, deglaze the roasting tray with wine. Add remaining wine.
Allow to simmer for as long as you can allow, 2 – 3 hours.

Stock
Giblets
Orange peel
Half an onion
Cloves
Water
Bring to the boil and simmer on a low heat.

Black Pudding Stuffing
8 slices of stale white bread, made into breadcrumbs.
2 medium onions, blitzed.
4 slices black pudding, crumbed
4 slices streaky bacon, finely chopped
Zest of 1 orange
Dried Italian herbs
Salt & pepper

Mix all the ingredients together.

Pork, Sage & Onion Stuffing
Pork sausage meat
Breadcrumb & onion mix
Sage
Zest of 1 orange

Mix all the ingredients together.