91热爆

BURRITO BRACAIST

4-5 Isbeanan fe貌il-mhuic (leis a鈥� chraiceann air a thoirt dheth)
4 uighean
Bloigh paprika smocte
C脿ise Monterey Jack no Gruyere, air a bhleith
Tortillas
Salann
Piobar dubh
Ola

• Teasaich an ola ann am pana. Cuir fe貌il nan isbeanan ris agus bris s矛os gus a bheil e bruich.
• F脿g gu aon taobh.
• Ann am bobhla, buail na h-uighean leis a鈥� phaprika agus se脿san le salann agus piobar.
• Cuir na h-uighean dhan aon ph脿na san deach na h-isbeanan a bhruich agus measgaich gus a bheil iad a鈥� samhlachadh uighean buailte.
• Nuair a tha sin bruich, cuir ann am bobhla glan iad.
• Sgaoil tortilla air truinnsear agus cuir beagan salsa, isbean agus uighean air a鈥� mhuin le beagan dhen chaise. Paisg cliathaichean an tortilla thairis air na than a bhroinn agus d猫an cinnteach nach eil tuill sam bith ann.
• Cuir druthag ola dhan aon phana.
• Cuir na burritos dhan phana agus fraidhig gus an tig dath 貌r air gach taobh.
• Cuir air truinnsear agus ge脿rr am burrito ann an d脿 leth.

BREAKFAST BURRITO

4-5 Skinned pork sausages
4 Eggs
Pinch smoked paprika
Monteray Jack or Gruyere cheese, grated.
Tortillas
Salt
Black pepper
Oil

• Heat oil in a frying pan, add sausage meet and break the meat down, until they are cooked through.
• Set aside in a bowl when cooked.
• In another bowl, beat the eggs and paprika, season with salt and pepper.
• Pour the egg mixture into the same pan that you fried the sausages, and mix to a scrambled consistency.
• When cooked through, put the eggs in a bow.
• Lay out a tortilla and spoon a bit of salsa, sausage egg on the tortilla and top with grated cheese. Fold the sides of the tortilla over the filling and tuck the edges under, making sure they are compact.
• Heat a splash more oil into the same frying pan.
• Place the burritos on the frying pan and heat until golden on each side.
• Place on a place and cut the burrito in half to serve.
  
  

SALSA TOM脌TO & ABHOC脌DO

2 abhoc脿do, air ghearradh
2 tom脿to, air a ghearradh
2 chl貌bh creamh, pronn
1 sgalaid m貌r, air a ghearradh gu m矛n
1 tiolaidh dearg
1 sp脿inn-bheag cumain
1 bad coireaman, air a ghearradh
S霉gh 1 l矛m

• Cuir an abhoc脿do, tom脿to, sgalaid, creamh, tiolaidh, s霉gh l矛m, cumain agus an coireamain ann am b貌bhla agus measgaich. F脿g gu aon taobh.

TOMATO & AVOCADO SALSA

2 Avocado, cubed
2 Tomato, cubed
2 Garlic cloves, crushed
1 large Shallots, finely chopped
1 Red Chilli
1 tsp Cumin
1 bunch Coriander, chopped
Juice of 1 lime

• In bowl put avocado, tomatoes, shallot, garlic, chilli, lime juice, cumin, coriander and mix together. Set aside.
  
  

COCHINITA PIBIL

Gualainn fe貌il-mhuice
Tortillas
Bad choireamain
Duilleag banana airson c貌caireachd (ma thogras sibh)
Uachdar goirt
Pearsail airson sgeadachadh

COCHINITA PIBIL

Pork shoulder
Tortillas
Coriander bunch
Banana leaf for cooking (optional)
Sour cream to serve
Parsley to garnish

叠搁脤骋贬贰础颁贬础顿贬

2 sp脿inn-bheag s矛ol cumain
2 sp脿inn-bheag s矛ol coramain
2 sp脿inn-bheag eiteanan piobair
2 sp脿inn-bheag allspice
10 cl貌bhan creamh
1 sp脿inn-bheag s矛ol achiote
1 sp脿inn-bheag oragan
1-2 tiolaidh Scotch Bonnet leis an t-s矛ol air a thoirt 脿s, air a ghearradh
S霉gh 4 orainsearan Seville, no s霉gh 2 orainsear, 陆 seadag agus 1 liomaid.

• Pronn an t-s矛ol agus na h-eiteanan piobair ann am pestle & mortar.
• Cuir na sp矛osran gu l猫ir ann an inneal-b矛dh le druthag bheag dhen t-s霉gh agus bleith gus am bith e na thaois. Cuir barrachd s霉gh na mheasg beag air bheag, cuide ri beagan dhen r霉sg orainsear.
• Cuir an fhe貌il-mhuice ann am b貌bhla m貌r, a鈥� d貌irteadh beagan dhen bhr矛gheachadh dhan bh貌bhla an toiseach.
• D猫an gearraidhean domhainn san fhe貌il agus d貌irt am br矛gheachadh thairis air, ga shuathadh a-steach dhan fhe貌il.
• C貌mhdaich le foidhle.
• F脿g san fhuaradair fad na h-oidhche, no airson co-dhi霉 4 uairean a th矛de.
• 脌s d猫idh dhan fhe貌il a bhith air a bhr矛gheachadh, cuir ann an soitheach m貌r casserole. Paisg an duilleag banana mu thimcheall air, ma thathas ga chleachdadh.
• C貌mhdaich d脿 thuras le foidhle.
• Cuir mullach air an t-soitheach agus r貌st san 脿mhainn airson co-dhi霉 3 uairean a th矛de aig 150C.
• 脌s d猫idh 3 uairean a th矛de, thoir an fhe貌il-mhuice 脿s an t-soitheach agus 脿s na duilleagan banana.
• C霉m s霉gh na fe貌la.
• Stiall an fhe貌il far na cn脿imh agus cuir ann am b貌bhla.
• D貌irt s霉gh sam bith bhon fhe貌il thairis air an fhe貌il.
• Fraidhig na sligean taco agus l矛on an taco leis an fhe貌il, a鈥� cur uachdar goirt air a鈥� mhuin agus sgeadaich leis a鈥� phearsail. Gabh le p貌nairean pinto ath-fraighte.

MARINADE

2 tsp cumin seeds
2 tsp coriander seeds
2 tsp black peppercorns
2 tsp allspice
10 cloves garlic
2 tsp achiote seeds
1 tsp oregano
1 鈥� 2 seeded and chopped Scotch Bonnet chilies
4 Seville oranges, juiced or 2 oranges, 陆 grapefruit & 1 lemon, juiced.

• Pound the seeds and peppercorns in the pestle and mortar.
• Put all the spices into food processor with a splash of the juice and whizz to a paste, adding more juice in stages, along with a little of the orange zest.
• Put the pork into a large bowl, pouring a little of the marinade into the bowl first.
• Make deep cuts into the pork and pour the marinade over the pork, making sure you rub it well into the meat.
• Cover with foil.
• Marinade in the fridge overnight, or for at least 4 hours.
• Once overnight in the marinade, place the pork in a large casserole dish. Wrap in the banana leaf, if you opt to use banana leaf to cook.
• Cover with a double layer of foil
• Place the lid on the dish and cook in the pre-heated oven for at least 3 hours at 150 degrees.
• After the 3 hours, remove the pork from the pot and banana skins.
• Reserve the juices.
• Tear the meat off the bone and shred it in a bowl.
• Pour any reserved pan juices over the shredded meat.
• Deep fry taco shells and build the taco with the pork, top with sour cream and garnish with parsley. Serve with refried pinto beans.
  
  

P脪NAIREAN PINTO ATH-FRAIGHTE

1 cnogan p貌nairean pinto, air an s矛oltachadh agus air an nighe
1 tiolaidh habanero
Creamh
1 uinnean dearg, air a shliseadh gu m矛n

• Fraidhig an t-uinnean ann am pana leis an tiolaidh agus an creamh.
• Cuir na p貌nairean na mheasg agus pronn.

REFRIED PINTO BEANS

1 tin of pinto beans, washed and drained
1 habanero chilli
Garlic
1 red onion, finely sliced

• Fry onions in a pan along with chilli & garlic.
• Add the beans and mash together.
  
  

TACOS 脠ISG

Filead trosg
Salann
Tortilla
Abhoc脿do, air ghearradh gu m矛n
C脿l geal, air a bhleith

• Ge脿rr an trosg na ph矛osan m貌ra.
• Se脿san le salann.
• F脿g gu aon taobh.
• Cuir an trosg san taois agus fraidhig gus am bi dath 貌r air.
• Dr猫anaig an ola le bhith ga chur air p脿ipear-cidsin.

FISH TACOS

Fillet of cod
Salt
Tortilla wraps
Avocado, finely chopped
White cabbage, shredded

• Cut the cod into large chunks.
• Season with salt.
• Set aside.
• Dip the fish in the batter and deep fry to a golden colour and the batter is crisp. (Batter recipe below.)
• Drain the oil off by placing on kitchen paper.
  
  

TAOIS LEANNA

50g fl霉r pl猫an
75ml leann Meagsagach
Bloigh p霉dar-b猫icearachd
Bloigh paprika smocte
Bloidh salann
Bloigh piobar dubh

• Buail am fl霉r agus an leann c貌mhla gus a bheil e na thaois lom.
• Se脿sann le salann agus piobar.
• Cuir am paprika ris agus c霉m a鈥� dol a bhith ga bhualadh, a鈥� d猫anamh cinnteach gu bheil e m矛n.

BEER BATTER

50g plain flour
75ml Mexican beer
Pinch baking powder
Pinch smoked paprika
Pinch salt
Pinch black pepper

• Whisk flour and beer together to a thin consistency.
• Season with salt and pepper.
• Add smoked paprika and continue to whisk, making sure it鈥檚 a smooth consistency.
  
  

SALSA

S霉gh 1 l矛m
陆 uinnean dearg, air a ghearradh gu m矛n
1 tom脿to, air a ghearradh gu m矛n
1 tiolaidh, air a ghearradh gu m矛n (leis an t-s矛ol)
Bad choireamain, air a ghearradh gu m矛n

• Measgaich na gritheidean le ch猫ile ann am bobhla.

SALSA
Juice of 1 lime
陆 red onion, finely diced
1 tomato, finely diced
1 chilli, finely chopped with seeds
Bunch of coriander, finely chopped

• Mix ingredients in a bowl.
  
  

MAYONNAISE CHIPOTLE

An d脿 ch霉id co-ionnan de mhayonnaise agus uachdar goirt
Bloigh sabhs tabasco
Bloigh paprika smocte
Measgaich le ch猫ile.

• D猫an an taco le bhith a鈥� blathachadh an tortilla air pana tioram.
• Cuir air truinnsear e agus l矛on an taco.
• T貌isich le bhith a鈥� sgaoileadh beagan dhen mhayonnaise chipotle air, a鈥� cur a鈥� ch脿l gheal air a鈥� mhuin.
• Cuir l脿n a sp脿inn de shalsa air a鈥� ch脿l, cuide ris an abhoc脿do.
• Cuir aon p矛os iasg air a鈥� mhuin le beagan a bharrachd dhen mhayonnaise chipotle air a鈥� mhuin.

CHIPOTLE MAYONNAISE

Equal measures of Mayonnaise and Sour cream
Dash of tabasco sauce
Pinch of smoked paprika
Mix together.

• Make the taco by warming a tortilla wrap on a dry frying pan.
• Transfer to a dish and build your taco.
• Begin by spreading a little chipotle mayonnaise on to the tortilla, adding shredded white cabbage.
• Spoon some of the salsa on top along with chopped avocado.
• Place one piece of fish on top and spoon some more of the chipotle mayonnaise on top, before serving.
  
  

GRANITA

Meal-bhuc uisge, air a ghearradh, leis an t-s矛ol air a thoirt 脿s
150ml siorap stoc
Bad mionnt, air a ghearradh gu m矛n
Druthag Triple Sec
Druthag Tequila

GRANITA

Seeded, cubed watermelon
150 ml stock syrup
Bunch of mint, finely chopped
Splash Triple Sec
Splash Tequila

SIORAP STOC

300g si霉car castair
150ml b霉rn
Leagh an t-si霉car sa bh霉irn, air teas 矛seal.

• Bleith a鈥� mheal-bhuc uisge agus am mionnt ann an inneal-b矛dh.
• Cuir tro sh矛oltachan.
• Cuir an Triple Sec agus an tequila ris.
• Cuir an t-siorap ris.
• Cuir am bobhla dhan reothadair.
• 脌s d猫idh d脿 uair a th矛de, thoir am bobhla 脿s an reothadair agus bris na than a bhroinn le forc.
• D猫an seo turas no dh脿 tron ch貌ir dhen latha.

STOCK SYRUP

300g caster sugar
150ml water
Dissolve the sugar in the water, over a low heat.

• Whizz the watermelon and mint together in blender.
• Sieve it into a bowl.
• Add the Triple Sec and Tequila.
• Add the stock syrup.
• Transfer the bowl to the freezer.
• After 2 hours, remove from the freezer and break it up with a fork.
• Repeat the process a couple of times throughout the day.
  
  

TART D脌ILEAG, TIOLAIDH AGUS TE脪CLAID

75g 矛m gun shalainn
140g d脿ileagan le na clachan air an toirt 脿s, air an gearradh
50g siorap maplais
150g si霉car castair
2 sp脿inn-mh貌r ruma
1 tiolaidh dearg, leis an t-s矛ol air a thoirt 脿s, air a ghearradh gu m矛n
50g cnothan-almoin, air an gearradh nan slisean agus air an tostadh
C猫is phastraidh ro-dh猫anta

• Leagh an t-矛m agus cuir an c貌rr dhen na gritheidean dhan phana. Measgaich an-dr脿sta 鈥檚 a-rithist.
• Leig leis fuarachadh agus cuir dhan ch猫is phastraidh ro-dh猫anta.
• Cuir ganache air a鈥� mhuin.
• Cuir dhan fhuaradair gus leigeil leis f脿s nas tighe.

DATE, CHILL & CHOCOLATE TART

75g unsalted butter
140g stoned dates, roughly chopped
50g maple syrup
150g caster sugar
2 tbsp rum
1 red chilli, deseeded and finely chopped
50g almonds, cut into slivers and toasted
Ready made pastry casing.

• Melt the butter and add the other ingredients into the pan. Allow to mix together, stirring occasionally.
• Allow to cool and transfer the mixture in a pastry casing.
• Top with the ganache.
• Transfer to fridge to allow it to set.
  
  

GANACHE

200g te貌claid dorch, air a ghearradh
300ml uachdar d霉bailte
2 sp脿inn-mh貌r si霉car castair 貌ir

• Cuir an te貌claid ann am bobhla measgachaidh.
• D貌irt an t-uachdar ann am pana leis an t-si霉car agus leig leis goil air a shocair, ga mheasgachadh fad na h-霉ine gus an leagh an t-si霉car. Thoir chun a鈥� ghoil agus thoir far an teas e sa bhad agus d貌irt thairis air an te貌claid e agus buail gus a bheil coltas m矛n agus gleansach air. Cleachd sa bhad no leig leis fuarachadh gus a bheil e beagan nas t矛ghe gus a sgaoileadh air an tart.

GANACHE

200g dark chocolate, roughly chopped
300ml double cream
2 tbsp golden caster sugar

• Put the chocolate in a mixing bowl.
• Pour the cream into a saucepan with the sugar and bring to a simmer, stirring continuously until the sugar is melted. Bring to the boil, then quickly remove from the heat, pour over the chocolate and whisk until smooth and glossy. Use straight away or leave to cool down a little until thick enough to spread on the tart.