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CEARC CHARIBBEAN JERK LE RÃŒS AGUS PEASAIREAN

8-10 sliasaidean circe, le cnàimhean fhathast unnta
1 tiona pònairean-àirneach
1 uinnean, air a ghearradh
2 chlòbha creamh, air a ghearradh
1 tiona bainne chnò-còco
200g rìs
Làn dùirn de pheasairean reòite
1 liomaideige
Ola glasraich

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½ uinnean mòr, air a ghearradh
4 uinneanan-earraich
8 clòbhan creabh, air an gearradh
3 spàinn-mhòr lus an rìgh
3 spàinn-mhòr siùcar dorch donn
2 spàinn-mhòr mil
1 spàinn-bheag Allspice air a bhleith
1 spàinn-bheag cainneal
1 spàinn-bheag cnò-mheannt air a bhleith
1 poit stoc
2 spàinn-mhòr sabhs sòidh
1 spàinn-bheag piobair geal
1 piobar tiolaidh Scotch Bonnet
1 tiolaidh uaine (ma thogras sibh)

• Cuir gritheidean a’ bhrìgheachaidh dhan inneal-mheasgachaidh gus a bheil e mìn. Cùm beagan dhen t-siùcar air ais airson a chur ris aig an deireadh a rèir dè cho milis ‘s a thathas ga iarraidh. Cuir an tiolaidh uaine ris aig an deireadh, ma thogras sibh.
• Thoir an craiceann far na circe agus geàrr loidhnichean dhan fheòil.
• Cuir a’ chearc ann am bobhla agus seàsan le salann.
• Suath a’ chearc leis a’ bhrìgheachadh, a’ dèanamh cinnteach gu bheilear ga chur air feadh na feòla.
• Teasaich an ola air an stòbha ann am pana le bonn trom.
• Cuir a’ chearc ris a’ phana agus bruich gus a bheil dath a’ tighinn air, a’ dèanamh cinnteach nach loisg am brìgheachadh.
• Cuir a’ chearc am broinn cucar-slaodach a chaidh a theasachadh ro làimh, a’ fàgail beagan dhen bhrìgheachadh sa phana.
• Cuir na pònairean-àirneach ris a’ chucar-slaodach.
• Cuir an t-uinnean agus an creabh ris a’ phana còmhla ris a’ bhrìgheachaidh a chaidh fhagail, agus bruich aig teas ìseal gus am bogaich an t-uinnean agus an creamh. Cuir am mullach air a’ phana agus bruich gus a bheil dath air a thighinn air agus gu bheil e air barrachd bogachaidh a dhèanamh.
• Cuir am bainne cnò-còco ris a’ phana agus measgaich.
• Cuir an t-sabhs anns a’ phana dhan a’ chucar-slaodach agus measgaich leis an fheòil agus na pònairean.
• Bruich aig ìre ìosal airson co-dhiù 5 uairean a thìde, a’ dèanamh cinnteach gu bheil a’ chearc air a deagh bruich.
• Leth uair a thìde mus eil a’ chearc deiseil, cuir an rìs agus na peasairean reòite ris agus bruich airson trì-chairteal na h-uaireach.
• Sgeadaich le pìos liomaideige.

CARIBBEAN JERK CHICKEN WITH RICE & PEAS

8 – 10 chicken thighs with bones
1 tin Kidney beans
1 onion, roughly chopped
2 cloves garlic, roughly chopped
1 tin Coconut milk
200g easy cook long grain rice
Handful of frozen peas
1 lime
Vegetable oil

Marinade
½ large onion, roughly chopped
4 scallions/spring onions
8 garlic cloves, roughly chopped
3 tbsp thyme
3 tbsp dark brown sugar
2 tbsp honey
1 tsp ground Allspice
1 tsp ground cinnamon
1 tsp grated nutmeg
1 concentrate stock pot
2 tbsp Soy sauce
1 tsp white pepper
1 Scotch bonnet chilli pepper
1 green chilli (optional)

• Put all the ingredients into a blended and blitz till smooth. Reserve some of the sugar to add at the end for preference in sweetness.
• Add a green chilli at the end, if desired.
• Remove skin from the chicken thighs & score the meat.
• Place the chicken in a bowl and season with salt.
• Smear the chicken with the marinade making sure you rub it in well.
• Meanwhile, heat vegetable oil in a heavy based pan, on the hob.
• Add the coated chicken to the pan and cook until browned, making sure not to burn the marinade.
• Transfer the chicken to the pre-heated slow cooker, leaving some of the marinade in the pan.
• Add the kidney beans to the slow cooker.
• Place the chopped onions & garlic in the pan, along with the reserved marinade, sauté to soften the onions and garlic. Cook with lid on the pan, until browned and softened.
• Add the coconut milk to the pan and stir.
• Transfer the liquid to the slow cooker and stir to mix.
• Cook on low heat for at least 5 hours, ensuring the chicken is thoroughly cooked.
• Half an hour before the chicken is cooked, add rice and frozen peas.
• Continue to cook for 45 minutes.
• Garnish with a wedge of lime.
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GOULASH UNGARACH LE BONNAICH LUSACH

Airson a’ ghoulash
1 lb stèig stiùbhaidh
1 uinnean mòr, air a ghearradh gu mìn
3 clòbhan creabh, air am pronnadh
2 dhuilleag-labhrais
2 spàinn-mhòr paprika teth, smoicte
3 spàinn-mhòr ola glasraich
1 spàinn-bheag sìol charabhaidh
1 spàinn-bheag lus an rìgh
1 piobar uaine, air a shliseadh
1 piobar dearg, air a shliseadh
1x 200g tiona tomàtothan
600ml uisge fuar
1 poit-stoc feòil-mhairt
3 spàinn-mhòr puree tomàto
60g flùr le seàsan
Salann
Piobar

• Teasaich an àmhainn gu 160C.
• Geàrr an stèig na striopan agus seàsan. Còmhdaich leis a’ flùr.
• Teasaich an ola air an stòbha ann an soitheach trom airson casserole.
• Bruich an stèig ann am pàirtean san ola theth gus a bheil dath air a thighinn orra, a’ dèanamh cinnteach nach loisg am flùr. Cuir tuilleadh ola ris an t-soitheach ma tha feum air. Cuir an stèig gu aon taobh.
• Cuir tuilleadh ola ris an t-soitheach agus cuir an t-uinnean, an creabh, an t-sìol charabhaidh, an duilleag-labhrais, an lus an rìgh agus am paprika ris gus an tig dath orra.
• Cuir an stèig air ais dhan t-soitheach le na tomàtothan, am puree tomàto, an t-uisge agus am poit-stoc agus measgaich gu math.
• Seàsan le piobar dubh.
• Cuir na piobaran dhan an t-soitheach agus thoir chun a’ ghoil.
• Cuir am mullach air an t-soitheach mus cuir dhan àmhainn.
• Ròst aig 160C airson 1 ¾ uair a thìde.
• Thoir an goulash às an àmhainn agus cuir na bonnaich air a’ mhuin.
• Cuir air ais dhan àmhainn airson timcheall air 30 mionaidean.

Bonnaich lusach
100g flùr SR
30g ìm, air a leaghadh
90ml bainne
1 spàinn-bheag pearsail, air a ghearradh gu mìn
Piobar dubh

• Cuir am flùr tro shìoltachan.
• Cuir na gritheidean gu lèir ann am bobhla. Measgaich gus a bheil coltas bleideagan arain air, ga thogail agus a’ cur do chorragan troimhe gus am bi aidhir gu leòr na lùib. Seàsan le salann agus piobar agus measgaich.
• Cuir flùr air do làmhan agus roinn an taois ann an ochd pìosan beaga agus rolaig nam bàlaichean.
• A’ cleachdadh spàinn mhòr, cuir na bonnaich air muin an stiùbha, cuir am mullach air an t-soitheach agus cuir an t-soitheach air ais dhan àmhainn airson timcheall air 20 mionaid gus a bheil na bonnaich air èirigh.
  
  

HUNGARIAN GOULASH WITH HERB DUMBLINGS

For the goulash
1 lb stewing steak
1 large onion, finely chopped
3 cloves garlic, crushed
2 bay leaves
2 tbsp hot smoked paprika
3 tbsp vegetable oil
1 tsp caraway seeds
1 tsp dried thyme
1 green pepper, sliced
1 red pepper, sliced
1 x 200g tin chopped tomatoes
600ml cold water
1 beef stock concentrate
3 tbsp tomato puree
60g seasoned flour
Salt
Pepper

• Preheat oven to 160 C degrees.
• Cut the steak into strips & season. Coat in seasoned flour.
• Heat oil in a heavy based casserole dish, on the hob.
• Fry in batches in the hot oil until browned, taking care not to burn the flour. Add more oil to the pan as required. Set batches aside.
• Add more oil to the casserole dish and add chopped onions, garlic, caraway seeds, bay leaves, thyme, hot smoked paprika, brown the ingredients.
• Return the steak to the pan, add tomatoes, tomato puree, water, beef stock concentrate& stir well.
• Season with black pepper.
• Add sliced peppers and bring to the boil.
• Put the lid on the dish before transferring to the oven.
• Cook at 160 C for 1 ¾ hours.
• Remove the goulash from the oven and place the dumplings on the top.
• Return to the oven for approximately 30 minutes.

Herb Dumplings
100g self raising flour, sieved
30g butter, melted
90ml milk
1 tsp chopped parsley, finely chopped
Black pepper

• Sieve the flour.
• Put all the ingredients in a bowl. Mix together to form a fine bread crumb texture, lifting up the mixture and running it through your fingers to add plenty of air into the mixture. Mix in a pinch of salt and pepper to taste.
• Flour your hands, then divide the mixture into eight small portions and roll into round balls.
• Using a large spoon, carefully lay the dumplings on the top of the stew, cover with a lid and simmer for about 20 minutes until the dumplings have risen fully.

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FALMAIR LE SABHS FEUSGAIN & FÃŒON GEAL
2 fhilead falmair
200g feusgain
2 uinnean, air an gearradh
Bad de phearsail
Geug de lus an rìgh
2 mheacan fhineil
5/6 clòbhan creabh, air an gearradh gu mìn
1 gloinne fìon geal
Ola
100ml uachdar dùbailte
6 cnapan ime
Sùgh 1 liomaid
Salann
Piobar dubh

Stoc airson an t-sabhs

• Nigh na feusgain ann an uisge fuar gus pìosan slige no bàirnich a ghlanadh dhiubh, a’ dèanamh cinnteach gu bheil na feusgain uile dùinte mus tèid am bruich.
• Cuir na feusgain tro shìoltachan
• Praidhig aon de na h-uinneanan, am fineal, am pearsail, lus an rìgh agus 4/5 dhen na clòbhan creamh ann am beagan ola gus am bogaich iad.
• Cuir na feusgain dhan a’ phana le druthag mhath dhen fhìon agus leig leotha teasachadh.
• Tha na feusgain air am bruich nuair a tha na sligean fosgailte.
• Cuir pearsail agus lus an rìgh ris.
• Cuir tro shìoltachan.
• Tog na feusgain a-mach às na sligean agus fàg gu aon taobh.

Airson an t-sabhs.

• Teasaich ola ann am pana, cuir aon uinnean air a ghearradh agus aon clòbha creamh ris agus praidhig gus a bheil iad bog.
• Cuir an stoc bho na feusgain ris a’ phana, thoir chun a’ ghoil agus leig leis lughdachadh.
• Seàsan le piobar dubh.
• Cuir an t-uachdar dùbailte ris agus bual, ga thoirt air ais chun a’ ghoil, a’ cur da chnap ime ris agus a’ cumail le bhith ga bhualadh.
• Cuir na feusgain dhan phana còmhla ris an t-sùgh liomaid.

Fileadan Falmair

• Sàill an t-iasg 15 mionaidean mus tèid am bruich
• Teasaich an ola ann an pana.
• Praidhig an t-iasg, leis a’ chraiceann ris a’ phana, airson dà mhionaid.
• Cuir cnap ime ris a’ phana.

Champ
900g buntàta pronn
100g uinneanan-earraich
150ml bainne
100g ìm
Salann
Piobar geal

• Cuir na h-uinneanan-earraich agus am bainne ann an sgeileid bheag, seàsan agus teasaich gus an tig e chun a’ ghoil.
• Cuir am buntàta pronn ris a’ phana, ga dheagh mheasgachadh le spàinn fhiodh gus a’ bhuntàta a dhèanamh bog agus aotrom.
• Cuir an t-ìm ris agus measgaich. Cuir gu aon taobh e gus a bheilear deiseil airson ath-theasachadh agus ithe.
• Gabh còmhla ri càl-bloinigein air a bhruich.

HAKE WITH MUSSEL & WHITE WINE SAUCE

2 fillets of hake
200g mussels
2 onions, finely chopped
Bunch of parsley, finely chopped
Sprig thyme
2 bulbs fennel
5/6 cloves garlic, finely chopped
1 Glass white wine
Oil
100ml double cream
6 knobs of butter
Juice of 1 lemon
Salt
Black pepper

To make stock for sauce.

• Rinse the mussels in fresh cold water to remove any bits of shell or barnacle, make sure they are all closed before cooking.
• Drain in a colander.
• Fry 1 onion, fennel, parsley, thyme & 4/5 cloves of garlic to soften in a little oil.
• Add mussels in shells to the pan along with a good glug of wine and allow to heat through.
• The mussels are cooked when the shells open.
• Add parsley and thyme.
• Strain through a colander.
• Pick the mussels out of the shells and set aside.

For sauce.

• Heat oil in a pan, add 1 chopped onion & 1 chopped clove of garlic and fry to soften.
• Add the stock from the mussels, bring to the boil and allow to reduce.
• Season with black pepper.
• Add double cream and whisk, returning to the boil and 2 knobs of butter and continue to whisk through.
• Add the mussels and a squeeze of lemon.

Hake fillets

• Salt the fish 15 minutes before cooking.
• Heat oil in a frying pan.
• Fry the hake, skin side first, for a 2 minutes.
• Add a knob of butter to the pan.

Champ
900g mashed potatoes.
100g spring onions
150ml milk
100g butter
Salt
White pepper

• Put the spring onions and milk in a small pan, season and heat to boiling.
• Add the mashed potatoes to the pan, mixing well with a wooden spoon to make the potatoes fluffy.
• Add butter and continue to mix through. Set aside until ready to reheat and serve.
• Serve with wilted spinach.

STÈIG SIRLOIN LUATH LE SABHS EITEANAN PIOBAIR

Airson an stèig
1 stèig Sirloin
1 geug lus an rìgh
1 geug ròs-Moire
1 clòbha creabh
2 chnap ime
Salann
Ola

• Fàg an stèig airson co-dhiù 5 mionaidean aig teas an t-seòmair mus tèid a bhruich.
• Bruisig an stèig leis an ola agus seàsan leis an t-salainn.
• Cuir an stèig ann am pana teth.
• Cuir an ròs-Moire, lus an rìgh agus clòbha creamh ris a’ phana.
• Seàsan taobh eile an stèig.
• Praidhig airson 1 ½ mionaid air gach taobh ma thathar airson ’s gum bi an stèig fhathast caran fuilteach.
• Cuir an t-ìm ris a’ phana aig an deireadh.
• Thoir an stèig às a’ phana agus cuir air truinnsear e, a’ dòirteadh an t-sùgh bhon phana air muin an stèig.
• Fàg aig fois e mus eilear deiseil a thoirt seachad.

Sabhs Eiteanan Piobair
1 spàinn-mhòr ìm
4 spàinn-bheag eiteanan piobair air am briseadh sìos
Druthag uisge-bheatha
Gloinne fìon dearg
200ml stoc feòil-mhairt
4 spàinn-mhòr uachdar dùbailte
Ola

• Teasaich an ola ann am pana.
• Cuir an druthag uisge-bheatha ris agus leig leis an deoch làidir bruich.
• Cuir an gloinne fìon dearg ris.
• Thoir chun a’ ghoil agus lùghdaich an t-sabhs.
• Cuir an stoc feòil-mhairt ris agus lùghdaich beagan a bharrachd.
• Cuir an t-uachdar dùbailte ris agus thoir air ais chun a’ ghoil.
• Cuir an t-ìm ris agus bual gus a bheil an t-sabhs air fàs nas tighe.
• Gabh le tiops air am praidhigeadh, brocail tana agus sailead.
  Ìý

FAST SIRLOIN STEAK WITH PEPPERCORN SAUCE

For the steak
1 Sirloin steak
1 sprig thyme
1 sprig rosemary
1 clove garlic
2 knobs of butter
Salt
Oil

• Rest the steak for at least 5 minutes, at room temperature before cooking.
• Brush the steak with oil and season with salt.
• Place the steak in the hot pan.
• Add rosemary, thyme and a clove of garlic to the pan.
• Season the other side of the steak with salt.
• Fry for 1 ½ minutes on each side, for medium rare.
• Add butter to the pan at the end of the cooking.
• Remove the steak from the pan and place on a plate, pouring the juices from the pan over the steak.
• Allow to rest before serving.

Pepper Sauce
1 tbsp butter
4tsp crushed black peppercorns
Splash of whisky
Glass of red wine
200ml beef stock
4 tbsp double cream
Oil

• Heat oil in a pan.
• Add a splash of whisky allowing the alcohol to cook out.
• Add a glass of red wine.
• Bring to the boil and reduce.
• Add beef stock and allow to reduce further.
• Add double cream and return to the boil.
• Add butter and continue to whisk until the sauce has thickened.
• Serve with deep fried oven chips and tender stem broccoli and salad.