91Èȱ¬

1 stèig losaid
Balgain-buachrach (ciar-dhonn agus eisir-buidhe)
2 uinnean
50g ÃŒm
4 spàinean-bùird consommé mairtfheòil
Deannan paprika
200ml uachdar goirt
Sùgh 1 liomaid
Pearsal
Fùdar guga (air a thiormachadh ann an inneal-tiormachaidh)
Steallag uisge-beatha
Ola neòinean-grèine neo glasraich gus an stèig a fhraidhigeadh.

Crath fùdar a’ ghuga air an stèig agus suath a-steach e.

Slis na balgain-buachrach ciar-dhonn gu tana agus dustaig na balgain buachair eisir-buidhe gus a bheil iad glan.

Slis na h-uinneanan gu tana.

Teasaich cnap ime ann am pana agus bruich na h-uinneanan gu socair.

Cuir paprika agus na balgain-buachrach am measg na h-uinneanan agus cùm a’ dol a’ fraidhigeadh.

Cuir steallag uisge-beatha na mheasg agus bruich.

Cuir an consommé na mheasg agus thoir chun a’ ghoil e.

Measgaich an uachdar goirt a-steach dhan phana.

Cuir pearsal air a ghearradh, agus druthag sùgh liomaid na mheasg.

Slis an stèig gu tana, a’ toirt an geir dheth, agus seasan.

Ann am pana eile, fraidhig an stèig gu luath ann an ola glasraich theth. Fraidhig airson mionaid neo dhà air gach taobh, ann am baidsean. Cuir an stèig dhan phana eile agus blàthaich troimhe.

Thoir seachad le tiops tana air an fraidhigeadh ann an wok.

Beef Stroganoff
1 Sirloin Steak
Mushrooms – chestnut & yellow oyster
2 Onions
50g Butter
4 tbs beef consommé
Pinch of paprika 
200ml sour cream
Juice of 1 lemon 
Parsley
Dehydrated guga powder (dehydrated in a dehydrator)
Dash of whisky

Sunflower or vegetable oil to fry steak.

Sprinkle the dehydrated guga powder on to the steak and rub it in.

Thinly slice the chestnut mushrooms and dust clean the oyster mushrooms. 

Thinly slice onions.

Heat a knob of butter in a pan and sweat the onions.

Add paprika and mushrooms to the onions and continue to fry.

Add a dash of whisky and continue to cook.

Add the beef consommé and bring to the boil.

Stir the sour cream into the pan. 

Add chopped parsley and a squeeze of lemon juice.


Thinly slice the steak, removing fat and season. 

In another pan, flash fry the steak in vegetable oil. Fry for a couple of minutes each side, in batches.

Transfer the steak to the sauce pan and heat through. 

Serve with wok fried matchstick fries. 

1 grùthan uain
Feòil broillich guga air a bhruich
1 uinnean air a ghearradh
3 clòbhan creamh, air an gearradh nan slisean mìn
Steallag uisge-beatha
Piobar dubh
2 - 3 spàinean-buird crème fraîche
Sùgh 1 liomaid
Cnap ime.

Geàrr an grùthan na striopan.

Leagh an t-ìm ann am pana.

Fraidhig an t-uinnean agus an creamh san ìm.

Cuir feòil guga air a ghearradh na mheasg agus fraidhig gus am fàs na h-uinneanan bog.

Cuir cuid den ghrùthan na mheasg agus fraidhig.

Cuir uisge-beatha cuide ris agus dèan flambé.

Cuir an còrr dhen ghrùthan na lùib agus fraidhig gus a bheil an grùthan bruich, ach feuch nach eil e ro bhruich.

Seasan le piobar a-mhàin.

Nuair a tha an grùthan bruich, cuir ann am bobhla e. Bris sìos an fheòil agus an grùthan le sgian.

Measgaich crème fraîche agus sùgh liomaid troimhe agus bleith.

Dòirt e ann am bòbhla agus sgeadaich le duilleag-labhrais agus ròs-Moire.

Dòirt ìm air a leaghadh thairis air le spàin agus cuir dhan frids gus a bheil e fuar agus air seatadh.

Lamb’s Liver Pate
1 lamb’s liver
Cooked guga breast meat
1 diced onion
3 cloves of garlic, finely sliced
Dash of whisky
Black pepper
2 – 3 tablespoons crème fraiche 
Juice of 1 lemon
Knob of butter 

Cut the liver in strips.


Melt the butter in a pan.

Fry onion and garlic in the butter.

Add chopped guga meat and continue to fry until the onions soften.

Add some of the liver and continue to fry.

Add whisky and flambe.

Add remaining liver and continue to fry until the liver is cooked but taking care not to overcook. 

Season with pepper only. 

Once the liver is cooked, transfer to a bowl.  Break the meat and liver down with a knife. 

Mix crème fraiche and lemon juice through the mixture and blitz. 

Pour it into a serving bowl, garnish with a bay leaf and rosemary.

Spoon melted butter over the top and place in the fridge to chill and set. 

Stoc Feòla
Gualainn muilt neo uain
1 channainn, air a ghearradh
1 uinnean, air a ghearradh
2-3 clòbhan creamh
Glainne fìon dearg

Bruich thar na h-oidhche ann an cucar-slaodach, air seatadh ìosal.

Meat Stock
Shoulder of mutton or lamb
1 leek, roughly chopped
1 onion, roughly chopped
2-3 cloves of garlic
1 glass red wine

Cook overnight in slow cooker, on low setting. 

Pastraidh ruff-puff
250g flùr plèan
250g ìm
100ml uisge fuar
Craiteachan salainn
1 ugh, air a bhualadh

Geàrr an t-ìm na chiùbaichean.

Cuir am flùr tro shìoltachan a-steach do bhobhla.

Suath am flùr dhan ìm le do chorragan, gus a bheil e coltach ri criomagan arain.

Measgaich le uisge.

Roilig a-mach am pastraidh air bòrd a chaidh a fhlùradh.

Lìonadh airson a’ Phastaidh
Gualainn muilt neo uain, fuar
Feòil guga fuar
Sabhs feòil-mùilt
2 churran
2 bhuntàta
1 snèap bheag.

Geàrr na curranan, sneàp agus buntàta nan ciùbaichean.

Teasaich an t-sabhs ann am pana agus cuir a’ ghlasraich ris gus a bheil iad bruich. Cuir an fheòil bhruich ann cuideachd agus blàthaich.

A’ cleachdadh bobhla, geàrr am pastraidh na chearcall agus lìon leis a’ bhrolamas de dh’fheòil agus ghlasraich.

Bruisig na h-oirean leis an ugh bhuailte agus dùin e ann an cumadh pastaidh.

Bruisig am pastaidh leis an ugh bhuailte.

Cuir e air treithe-fuine, bruich san àmhainn aig 180-200°C airson timcheall air 30 mionaid.

Lamb & Guga Pastie
Rough-puff pastry
250g plain flour
250g butter
1 beaten egg
100ml cold water
Pinch of salt
1 beaten egg

Cut the butter into cubes.

Sieve the flour into a bowl.

Rub the flour into the butter with your fingers, to breadcrumb consistency.

Add water and mix through. 

Roll out the pastry on a floured surface. 

Pastie filling
Cold cooked mutton or lamb shoulder meat
Cold guga meat
Mutton stock
2 carrots
2 potatoes
1 small turnip

Dice the carrots, turnip and potatoes.

Heat meat stock in a pan and add the diced vegetables until they are cooked through. Add the cooked meat and heat through.

Using a bowl, cut a round of pastry and spoon the filling onto the pastry.

Brush the edges with beaten egg and close into a pastie shape.

Brush the pastie with beaten egg.

Transfer to a baking tray, bake at 180 – 200 degrees for approximately ½ hour.