大象传媒

Stèic Càl-colaig le Purée Currain-ghil agus Lùghdachadh-sabhs Balsamic
1 càl-colaig
Dustadh de dh’fhineal tioram
Sìol fineal
Sùgh leth oraindsear
Cnap ìm
Biotais beaga, air a bhruich gus a bheil e bog
Pìos lus an rìgh

Geàrr slis tiugh a-mach à meadhan a’ chàl-cholaig.

Bruisig gach taobh le sùg liomaid agus ola, agus dust le fineal tioram.

Fraidhig an càl-colaig mar a fhraidhigeadh tu stèic.

Bruich gach taobh air mullach an stòbha gus a bheil e donn.

Cuir dhan àmhainn e gus a bheil e bruich.

Buntàta Confit
Buntàta cèireach air an dèanamh cruinn
Cnap ìm
Ola airson fraidhigeadh
1 liagh stoc glasraich

Bruich am buntàta ann an ìm agus ola gus a bheil iad donn.
Cuir stoc orra agus bruich san àmhainn airson 30 mionaidean aig 200°C.

Purée Currain-ghil
Bruich na curranan-geala ann an uisge goileach. Nuair a tha iad bruich, brùth tro sìoltachan iad gus an tionndadh iad gu purée.

Cuir crème fraîche na luib agus measgaich gus a bheil e mìn.

Lùghdachadh-sabhs Balsamic agus Orainds
Fìon-geur balsamic
Rùsg Oraindsear
Fineal tioram
Lùghdaich fìon-geur balsamic, le rùsg oraindsear agus fineal, ann am pana gus a bheil e coltach ri siorap.

Sabhs
Stoc glasraich
Fineal tioram
Blàthaich an stoc ann am pana gus a bheil e a’ goil gu socair, cuir crème fraîche agus parmesan air a bhleith na lùib.
Cuir cobhar air le inneal-measgachaidh gus a bheil e na chop.

Biotais beaga air an Ròstadh
Bruich biotais beaga gus a bheil iad bog agus geàrr nan cairtealan.
Dòirt druthag ola orra, sàill agus cuir pìos lus an rìgh riutha.
Ròst san àmhainn airson mu 20 mionaid aig 200°C.

Curranan Beaga agus Fineal air an Ròstadh
Curranan beaga
Fineal
Sìol fineal
Cnap ìm
Ola airson fraidhigeadh
Rùsg agus sùgh leith oraindsear
Pìos lus an rìgh
Seasan le salann agus piobar

Cuir a h-uile càil ann am praidheapan agus fraidhig air mullach an stòbha.

Nuair a tha na glasraich donn air gach taobh, còmhdaich le liagh de stoc glasraich gus gleans a chur orra.

Caraiceagan mearaige-bige
1 mearag-bheag mhòr
1 ugh, air a bhuaileadh
Flùr plèan spìosraichte airson bogadh
Ola airson fraidheadh domhainn

Geàrr na mearagan-beaga nam batanan.

Bog na batanan san ugh agus còmhdaich le flùr spìosraichte.

Fraidh gu domhainn gus an tig dath òr orra.

Uachdar goirt agus Diop Càise Gorm
150g uachdar goirt
150g càise gorm bog
Sùgh liomaid

Cauliflower Steak with Parnsip Puree & Balsamic Reduction
1 cauliflower
Dusting of dried fennel
Fennel seeds
Juice of ½ orange
Knob of butter
Baby beetroot, boiled until tender
Sprig of thyme

Slice into the middle of the cauliflower to cut a thick slice.

Brush both sides of the cauliflower with lemon juice, oil and dust with dried fennel.

Season the cauliflower with a little salt.

To cook, melt a knob of butter and a little oil in frying pan to heat.

Fry the cauliflower as you would fry a steak.

Brown on both sides, on the hob.

Finish the cooking in the oven, until it is cooked through.

Confit Potatoes
Waxy potatoes, cut into rounds
Knob of butter
Oil for frying
1 ladle vegetable stock

Brown the potatoes in butter and oil.

Add stock and transfer to the oven for 30 minutes at 200 degrees.

Parsnip Puree
Boil parsnips. Once cooked, sieve to form a puree.

Stir in crème fraiche until smooth.

Balsamic & Orange Reduction
Balsamic vinegar
Orange zest
Dried fennel
Reduce balsamic vinegar, with orange zest & fennel, in a pan.

Sauce
Vegetable stock
Dried fennel
Heat the stock in a pan and bring to a simmer, add crème fraiche and grated parmesan.
Blitz to create a foam.

Roasted Baby Beets
Boil baby beets until tender and cut into quarters.
Drizzle with oil and season & add a sprig of thyme.
Roast in the oven for approximately 20 minutes at 200 degrees.

Roasted Baby Carrots & Fennel
Baby carrots
Fennel
Fennel seeds
Knob of butter
Oil for frying
Zest & juice of ½ orange
Sprig of thyme
Season with salt & pepper

Place ingredients in a frying pan and fry on the hob.

Once the vegetables have browned on both sides, add a ladle of vegetable stock to form a glaze.

Courgette Fritters
1 large courgette
1 beaten eggs
Seasoned plain flour for dipping.
Oil for deep frying.
Cut the courgette into batons.
Dip the batons into beaten egg and coat in the seasoned flour.
Deep fry until golden.

Sour Cream & Blue Cheese Dip
150g sour cream
150g Blue creamy blue cheese
Lemon juice