大象传媒

PAIDH SÌTHEANN-FÈIDH

800g sitheann-fèidh a ghearradh
1 uinnean mòr, air a shliseadh
2 uinnean dearg, air an sliseadh
2 churran, air a ghearradh
2 stob soilire, air a ghearradh
4 sgalaidean, air a ghearradh gu mìn
5 balgain-buachair, air a ghearradh
3 / 4 clòbhan creamh, air a shliseadh gu mìn
1 spàinn-mhòr dearcan sineubhair air am pronnadh
Geug tìm
Geug ròs-Mhoire
1x 500ml botal leanna
2x phoit-stoc feòil-mhairt
1 spàinn-mhòr flùr
50g ìm
Ola airson fraidhigeadh
Salann

Teasaich an ola ann an soitheach casserole mòr.
Fraidhig na h-uinneanan le na sgalaidean gus dath a thoirt orra.
Cuir na balgain-buachair ris agus measgaich, a’ leigeil leis bruich beagan nas fhaide.
Cuir na currain, an soilire agus an creamh dhan phana.
Cuir an t-ìm ris.
Cuir na dearcan ris agus measgaich.
Dòirt an leann dhan phana agus measgaich gu math.
Cuir an fheòil dhan phana. Chan fheum dath a chur air ro-làimh.
Cuir na dh’fheumar de fhlùr ris a’ phana gus an t-sùgh a thiughachadh.
Seàsan le salann.
Thoir chun a’ ghoil agus cuir an t-soitheach dhan àmhainn.
Ròst aig 180C airson timcheall air 2 ½ gu leth.

VENISON PIE

800g diced venison
1 large onion, sliced
2 red onions, sliced
2 carrots, roughly diced
2 celery sticks, roughly chopped
4 shallots, finely chopped
5 mushrooms, roughly chopped
3/4 garlic cloves, finely sliced
1 tbsp crushed juniper berries
Sprig of thyme
Sprig of rosemary
1 500ml bottle of beer
2 beef stock pots
1 tbsp flour
50g butter
Oil for frying
Salt

Heat oil in a large casserole dish, on the hob.
Fry the onions and shallots in the dish to brown.
Add mushrooms and stir and allow to cook more.
Add carrots, celery and garlic.
Crush the thyme and rosemary into the pan and reduce heat.
Add the butter.
Add juniper and stir.
Add bottle of beer and stir well.
Add the diced venison, there’s no need to brown the venison first.
Add flour and stir it in to thicken the mixture. Add more as necessary to thicken.
Season with salt.
Bring to the boil and transfer to the oven.
Cook at 180 degrees for approximately 2 ½ hours.

PUFF PASTRAIDH

225g flùr làidir, plèan
85g geir
85g ìm
1 spàinn-bheag salann mìn
150ml uisge le deigh ann
Druthag sùgh liomaid
1 ugh air a bhualadh

Cuir 250g dhen fhlùr ann am bobhla mòr cuide ris an t-salainn.
Bris an t-ìm agus a’ gheir nan criomagan beaga, agus suath dhan fhlùr.
Bu chòir pìosan ime agus geir fhaicinn.
Dèan toll sa mheadhan agus dòirt mu 100ml dhen uisge fhuar agus an t-sùgh liomaid dhan bhobhla.
Measgaich le do làmhan gus a bheil an taois a’ dol na bhàlla, a’ cur barrachd uisge ris ma dh’fheumas.
Cuir am pastraidh air bòrd le flùr air. Fuin air do shocair agus dèan cumadh ceart-cheàrnaig dheth.
Roilig am pastraidh aon taobh a-mhàin, gus am bith e 3 uidhir farsaing, mu 20 x 50cm.
Cùm na h-òirean dìreach. Bu chòir stiallan ime a bhith ri fhaicinn tron phastraidh air fad.
Paisg an treas cuid dhen phastraidh dhan mheadhan bhon mhullach, agus paisg an treas cuid gu h-ìosal dhan mheadhan an uairsin. Tionndaidh e 90C (chun an taobh chlì no an taobh dheis) agus roilig a-rithist, trì uidhir a dh’fhaid. Glas na h-oirean leis a’ roilear gach turas mus tèid a thionndadh.
Paisg mar a rinnear roimhe, còmhdaich le film cling agus fuaraich airson co-dhiù 20 mionaid mus tèid a chleachdadh.

Airson a’ phaidh:
Roilig am pastraidh a-mach air bòrd le flùr.
Cuir an t-soitheach paidh air muin a’ phastraidh agus geàrr mu thimcheall air, a’ fàgail beagan a bharrachd mu na h-oirean.
Cuir an an casserole sìtheann-fèidh dhan t-soitheach paidh.
Bruisig an t-ugh air cliathaichean an t-soithich gus an steig am pastraidh ris.
Cuir am pastraidh air a’ mhuin agus dèan pàtaran timcheall na h-oirean le forc.
Geàrr am pastraidh a bharrachd dheth.
Dèan toll ann am meadhan a’ phaidh.
Bruisig leis an ugh.
Cuir dhan àmhainn airson timcheall air 30 mionaidean gus an tig dath òir air.

Ith leis na thogras sibh de ghlasraich.

PUFF PASTRY

225g plain flour
85g lard
85g butter
1 tsp fine salt
150ml iced water
Squeeze of lemon juice
1 egg, for egg wash

Sift 250g strong plain flour and 1 tsp salt into a large bowl.
Roughly break butter and lard into small chunks, add them to the bowl and rub in loosely. You need to see bits of butter and lard.
Make a well in the bowl and pour in about two-thirds of 150ml cold water and a squeeze of lemon.
Mix with your hands until you have a firm rough dough, adding extra water if needed.
Turn out onto a lightly floured board, knead gently and form into a smooth rectangle.
Roll the dough in one direction only, until 3 times the width, about 20 x 50cm.
Keep edges straight and even. Don’t overwork the butter streaks; you should have a marbled effect.
Fold the top third down to the centre, then the bottom third up and over that. Give the dough a quarter turn (to the left or right) and roll out again to three times the length. Seal the edges with the rolling pin prior to each turn.
Fold as before, cover with cling film and chill for at least 20 minutes before rolling to use.

To make the pie.
On a floured surface roll out the pastry.
Place pie dish on top of the pastry and cut around it, leaving extra at the edges.
Assemble the pie by spooning casserole into the pie dish.
Brush egg wash on the edges of the dish so that the pastry will stick to the dish.
Place pastry on top and score round the edges with a fork.
Cut off the excess pastry.
Make a hole in the centre of the pastry.
Brush with egg wash.
Place in the oven at 190 C for approximately 30 minutes, until golden.

Serve with vegetables of choice.