大象传媒

Gnocchi
300g buntàta tioram (Roosters no buntàta tioram eile)
150g flùr plèan
1 ugh
salann

Bruich am buntàta, rùsgan air an cumail orra.
Rùisg am buntàta nuair a tha iad air am bruich agus cuir tro shìoltachan rus.
Measgaich am bùntata pronn le flùr agus an t-ugh, ga chur ri chèile gus taois a dhèanamh.
Rollaig air a’ chunntair (na cuir flùr air a’ chunntair idir)
Geàrr na chriomagan beaga agus brùth am forc unnta airson an sgeadachadh.
Cuir an gnocchi ann am pana le uisge goileach.
Thoir às a’ phana iad cho luath ’s a dh’èireas iad chun a’ mhullach agus cuir gu aon taobh.

Creachain
4 creachain
ola glasraich airson fraidheadh

Thoir an coireal agus an craiceann far na creachain.
Teasaich an ola ann an sgeileid.
Bruich na creachain airson 30 diogan air gach taobh.
Sàill fhad ’s a thathar gam bruich.
Fàg iad gu aon taobh.

Sàbhs Uachdar Pancetta
1 pacaid pancetta air a ghearradh
2 chlòbha creamh, air a ghearradh gu mìn
1 sgalaid, air a shliseadh gu mìn
druthag fìon gheal
bàrr dùbailte
2 chnap ìm
ola airson fraidheadh

Teasaich an ola ann am pana.
Cuir am pancetta dhan phana agus leig leis bruich gus an tòisich e a’ fàs donn agus gus am fàs an geir criospach.
Cuir an sgalaid agus an creamh ris agus leig leis a dhol donn.
Cuir an t-ìm ris.
Cuir druthag mhath dhen fhìon ris agus leig leis lùghdachadh.
Cuir am bàrr ris agus sàill le salann agus piobar.

Cuir an gnocchi ris a’ phana san deach na creachain a bhruich.
Bruich iad ann an dòrlach ma seach.
Leig leotha a dhol donn agus cuir cnap ime ris a’ phana.

Cuir an gnocchi agus na creachain air truinnsear ann an dòigh snasail, agus dòirt an t-sabhs uachdar pancetta air a’ mhuin.

Pàidh Èisg
1 fileat adaig
1 fileat adag smoicte, gun dhath, leis a’ chraiceann air fhàgail air
300g muasgain-caola bruich, le na sligean air an toirt dheth
200g stèig bradain
1 uinnean air a ghearradh
2 leigeis air an gearradh
1 spàinn-bheag sìol chàrdamoin
2 dhuilleag-labhrais
50g ìm
100g flùr plèan
1 pinnt bainne
150g càise Cheddar
70g càise Parmesan
100g peasairean reòite
1kg buntàta air a bhruich (Roosters, Maris Pipers no Kerr’s Pinks)
Salann
Piobar geal

Cuir an stèig bradain dhan àmhainn aig 200°C le beagan ola-chroinn-ola airson timcheall air 15 mionaidean.
Cuir fileatan an adaig, an t-sìol chàrdamoin pronn agus na duilleagan-labhrais ann am pana.
Cuir am bainne ris agus sàill le salann agus piobar geal.
Thoir suas chun a’ ghoil agus slaop airson 5-10mionaidean.
Fhad ’s a tha an t-iasg ri slaopadh, cuir am buntàta bruich tro shìoltachan rus. Tha seo nas fheàrr na bhith ga phronn oir tha e ga dhèanamh nas mìn.
Measgaich an t-ìm tron bhuntàta.
Fraidhig an leigeis agus an t-uinnean gus a bheil iad bog agus sàill.
Cuir an leigeis agus an t-uinnean ann am bobhla. Bris am bradan na chriomagan agus cuir ris a’ bhobhla, cuide ri na muasgain-caola.
Cuir an adag tro shìolachan, thoir an craiceann dheth agus bris na chriomagan beaga. Cuir ris a’ bhobhla le na peasairean reòite.
Cuir an t-ìm san deach an t-iasg a bhruich gu aon taobh airson an t-sabhs.

Sabhs càise
Leagh an t-ìm agus cuir am flùr na lùib. Bruich airson 2 mhionaid, ga mheasgachadh fad na tìde, a’ dèanamh cinnteach nach tig dath air am flùr. Strèanaig am bainne a th’ air fhàgail dhan phana agus, air teas ìosal, measgaich gus a bheil e mìn. Thoir an t-sabhs chun a’ ghoil, ga bhualadh gu luath agus an uairsin cuir sìos an teas agus leig leis goil air a shocair airson timcheall air 10 mionaidean. Sàill le piobar geal, thoir far an teas agus an uairsin cuir leth dhen chàise air a bhleith na lùib agus measgaich gus a bheil e air leaghadh.

Cuir measgachadh an èisg dhan phana sabhs.
Gus am pàidh a chur ri chèile, cuir an t-iasg ann an soitheach freagarrach airson an àmhainn, agus cuir am buntàta pronn air a’ mhuin.
Bleith a’ chàise Parmesan air muin a’ phàidh.
Cuir ann an àmhainn teth aig 180°C.
Bruich airson 25-30 mionaidean, gus an tig dath òir air.

Pommes Anna
50g ìm leis a’ gheir air a thoirt às
1kg buntàta – rùisg am buntàta agus bruich iad le ròs-mhoire agus tìom
2 spàinn-bheag ròs-mhoire
2 spàinn-bheag tìom

Dèan slisean mìn dhen bhuntàta le mandolin.
Cuir na slisean dhan ìm agus an uairsin ann an cruthan cearcaill.
Dòirt na tha air fhàgail dhen ìm thairis air a’ bhuntàta.
Cuir dhan àmhainn aig 180°C airson timcheall air 30 mionaidean.

Sailead Giobarnach agus Buntàta
1 giobarnach
300ml fìon geal
1 uinnean beag
ròs-moire
tìom
sùgh 3 liomaidean
salann
uisge

Slaop an giobarnach air a shocair airson 2 uair a thìde le na gritheidean eile, ma thathar a’ cleachdadh giobarnach-sìolaig (1 uair a th'die ma thathar a’ cleachdadh giobarnach àbhaisteach).
Cuir dheth an teas agus leig leis fuarachadh san t-sùgh.
Nuair a tha an giobarnach air fuarachadh, geàrr na phìosan beaga agus fraidhig le creamh air a phronn.
Sàill le salann agus piobar agus cuir air soitheach leis an t-sùgh ola-chroinn-ola agus liomaid.

Buntàta beaga
Buntàta beaga
Ola-chroinn-ola

Stoth am buntàta agus an uairsin ròst san àmhainn.
Bris am buntàta dhan leis a’ ghiobarnach, duilleagan-saileid agus duilleagan lus-an-rìgh.
Cuir druthag dhen t-sùgh ola-chroinn-ola agus liomaid.

Bon bons buntàta agus feòil earball-mairt
A cheart uiread de bhuntàta pronn agus feòil earball-mairt
1 ugh air a bhualadh
criomagan-arain Panko
ola glasraich airson fraidhigeadh
salann agus piobar

Measgaich am buntàta agus an fheòil còmhla agus dèan cumadh bàlla 25mm asta.
Còmhdaich le criomagan-arain Panko
Cuir dhan an ugh agus an uairsin còmhdaich le na criomagan-arain a-rithist.
Fraidhig aig 180°C gus an tig dath òr orra.
Fàg iad air pàipear gus an ola a bharrachd a shùghadh air falbh

Stoc
1 earball feòil-mhairt
1 uinnean air a ghearradh
2 stob soilire, air a ghearradh ann am pìosan mòra
2 churran mòra air a ghearradh
Glasraich sam bith eile a th’ air fhàgail agad, mullaichean leigeil msaa
4 clòbhan creamh
puree tomàta
½ bhotal fìos dearg – New World Cabernet Sauvignon
1L uisge
bouquet garni le ròs-mhoire, tìom, pearsail agus duilleag-labhrais
salann agus piobar

Earball feòil-mhairt
1 earball feòil-mhairt
2 churran
1 uinnean mòr
2 stob soilire
3 clòbhan creamh
ròs-mhoire
tìom
eiteanan piobair
3 spàinntean-mòra ola
300ml Shiraz no fìon dearg eile
300ml uisge
salann agus piobar

Bruich an t-earball feòil-mhairt ann am pana teth gus an tig dath air
Cuir an curran, uinnean, soilire, creamh, salann agus piobar ris agus cùm a’ dol ga bhruich.
Cuir am fìon dearg ris a’ phana gus na th’ air fhàgail am bonn a’ phana a thoirt dheth
Thoir suas chun a’ ghoil agus cuir an 300ml uisge ris, cuide ri na h-eiteanan piobair.
Leig leis bruich air a shocair airson 2 uair thìde, gus a bheil an fheòil a’ tuiteam far a’ chnàimh.

Gnocchi
300g floury potatoes (Roosters or other dry variety)
150g plain flour
1 egg
Salt to season

Boil the potatoes in skins.
Peel when boiled, and put through a ricer.
Bind the potatoes and flour with egg and bind with hands to form a dough.
Roll out on table top (best not to flour the surface).
Cut into bite sized pieces and score with a fork, leaving indentations.
Bring a pan of salted water to the boil.
Add the gnocchi pieces.
Remove them from the pan as soon as they rise to the surface and set aside.

Scallops
4 scallops
Vegetable oil for frying

Remove the coral and skin from the scallops.
Heat vegetable oil in a frying pan.
Fry the scallops for 30 seconds on each side.
Season with salt whilst cooking.
Set aside and allow to rest.

Pancetta cream sauce
1 packet diced pancetta
2 cloves of garlic, finely chopped.
1 shallot, finely sliced.
Glug of white wine.
Double cream
2 knobs of butter
Oil for frying.

Heat the oil in a pan.
Add the pancetta and allow to cook until it starts to brown and the fat turn crisp.
Add shallots and garlic and allow to brown.
Add 2 knobs of butter.
Add a good glug of white wine and allow to reduce.
Add double cream and season with salt and pepper.

Transfer the gnocchi to the pan that the scallops were fried in.
Fry in small batches at a time.
Allow to brown and add a knob of butter.

Arrange the gnocchi and scallops on a plate and pour the pancetta cream sauce over the top and serve.

Fish Pie
1 haddock fillet
1 smoked haddock fillet, undyed with the skins left on.
300g cooked, shelled prawns.
200g salmon steak
1 onion roughly chopped
2 leeks roughly chopped
1 tsp cardamom pods
2 bay leaves
50g butter
100g plain flour
1 pint milk
150g grated Cheddar cheese
70g grated Parmesan cheese
100g Frozen peas
1kg Boiled potatoes – (Roosters, Maris Pipers or Kerr’s Pinks)
Salt
White pepper

Bake the salmon steak, with a little olive oil, in the oven at 200g, for approximately 15 minutes.
Place the haddock & smoked haddock fillets, along with crushed cardamom pods, bay leaves in a pan.
Add milk and season with salt and white pepper.
Bring to the boil and poach for 5 – 10 minutes.
Whilst the fish is poaching, rice the potatoes through a ricer, better than mashing for better consistency.
Mix butter through the potatoes.
Fry the leeks and onion until soft, and season with salt.
Transfer the leeks and onion into a bowl, break the salmon into chunks and add to the bowl, along with the cooked prawns.
Sieve the fish through a colander, remove the skin and break into small chunks, add to the bowl along with frozen peas.
Set the milk that the fish was cooked in, aside for the sauce.

Cheese sauce
Melt butter in a pan and stir in the flour. Cook for 2min, stirring, without allowing the flour to colour. Strain the reserved milk into the pan and, over a low heat, stir until smooth. Bring the sauce to the boil, whisking vigorously, then simmer over a low heat for about 10min. Season with white pepper, remove from heat, then add half the grated cheese and stir until melted.

Spoon the fish mixture into the pan of sauce.
To make the pie, spoon the fish mixture into an oven proof dish and top with mashed potatoes.
Grate the Parmesan cheese onto the top.
Place in pre-heated oven at 180 degrees.
Cook for 25 – 30 minutes, until the top turns golden.

Pommes Anna
50g Clarified butter (melt the butter in a pan and remove the solids.)
1kg Potatoes – peel the potatoes and boil along with thyme and rosemary.
2tsp rosemary
2tsp thyme
Thinly slice the potatoes using a mandolin.
Dip the slices in the clarified butter and place in circular moulds.
Pour the remaining clarified butter over the potatoes.
Into the oven at 180c for approximately 30 minutes.

Octopus & Potato Salad
1 octopus
300ml white wine
1 small onion
Rosemary
Thyme
Juice of 3 lemons
Salt
Water

Gently simmer the octopus for 2 hours, if using lessor octopus. (1 hour if using common octopus). Along with the other ingredients.
Switch off and allow to cool completely in the stock.
Once the octopus has been cooled, chop into smaller pieces and fry with a crushed garlic clove.
Serve with the lemon juice and olive oil dressing, season with salt and pepper.

Baby Potatoes
Baby potatoes
Olive oil
Steam the potatoes and then roast in the oven.
Break the potatoes into the salad along with the octopus and salad leaves and basil.
Drizzle with the lemon & olive oil dressing.

Potato and Oxtail Bon Bons
Equal quantities of mashed potatoes & cooked, shredded oxtail meat
1 egg
Panko breadcrumbs for coating
Vegetable oil for frying
Salt & pepper

Combine the potatoes & meat and shape into 25mm diameter balls
Coat in Panko breadcrumbs
Dip in beaten egg and coat in breadcrumbs a second time.
Deep fry at 180c until golden.
Drain on absorbent paper.

Stock
1 Oxtail
1 Onion roughly chopped
2 stalks celery big chunks
2 big carrots roughly chopped
Any other veg rim you have lying aroud, leek tops, etc
4 cloves garlic
Tomato puree
½ bottle red wine, I prefer new world cabernet sauvignon
1 Litre water
Bouquet garni of Rosemary, Thyme, Parsley, Bay
Seasoning

Oxtail
1 Oxtail
2 Carrots
1 Large Onion
2 stalks celery
3 cloves garlic
Rosemary
Thyme
Peppercorns
3 Tbls sunflower oil
300ml Shiraz or other red wine.
300ml water
Salt & pepper

Brown the oxtail all over in a hot pan with sunflower oil.
Once underway, add carrot, onion, celery, garlic and season.
Continue to brown.
Add red wine and deglaze the pan.
Bring to the boil and add 300ml water, along with peppercorns.
Simmer for approximately 2 hours, until the meat is falling off the bone.