大象传媒

PILLSEAR HARISSA LE PÒNAIREAN UAINE AGUS SALSA VERDE

1 spàinn-bheag sìol chuimein
1 spàinn-bheag sìol choireamain
2 spàinn-mhòra ola chroinn-ola
50g harissa ròs no àbhaisteach
1 clòbha creamh, air a rùsgadh agus air a phronn
1x 400g cnogan pillseir ann an sabhs tomato, air a dhrèanaigeadh agus leis an t-sùgh air a chumail
1x 400g cnogan tomàtothan
crathadh salainn
piobar dubh
230ml bùrn fuar
200g pònairean uaine, air an gearradh nan dà leth

Tostaig an cuimean agus na sìl choireamain ann am fraidheapan tioram agus an uairsin pronn, a’ cleachdadh pestle & mortar.
Teasaich an ola chroinn-ola anns an aon fraidheapan. Cuir creamh agus taois harissa ris. Cuir sùgh nam pillsearan ris, leth dhen na spìosraidhean measgaichte, na tomàtothan agus measgaich.
Cuir bùrn ris agus leig leis bruich airson 15 mionaid eile, gus am fàs e nas tighe.
Seàsan le salann is piobar.
Leig leis bruich airson timcheall air 15 mionaidean, an uair sin cuir na pillsearan agus na pònairean uaine ris. Bruich airson dhà no trì mhionaidean a bharrachd.

HARISSA PILCHARDS WITH GREEN BEANS & SALSA VERDE

1 tsp cumin seeds
1 tsp coriander seeds
2 tbsp olive oil
50g rose or regular harissa
1 garlic clove, peeled and crushed
1 x 400g tin pilchards in tomato sauce, drained and liquid reserved
1 x 400g tin chopped tomatoes
A sprinkle of fine sea salt
Black pepper
230ml cold water
200g green beans, cut in half length ways

Toast the cumin & coriander seeds on a dry frying pan and then crush, using a pestle and mortar.
Heat olive oil in the same frying pan, add garlic and harissa paste. Add the liquid from the pilchards, half of the mixed spices and the tomatoes and stir through.
Add water and allow to cook for a further 15 minutes, until the mixture thickens.
Season with salt and pepper.
Allow to cook for about 15 minutes then add the pilchards and green beans. Cook for a further few minutes.

Airson an t-salsa
50g coireamain air a ghearradh
4 uinneanan-earraich, air an sgioblachadh agus air an gearradh gu mìn
1 ½ spàinn-mhòr ola chroinn-ola
1 clòbha creamh, air a rùsgadh agus air a phronnadh
2 spàinn-mhòr fìon-geur lionn-ubhail
Bloigh siùcair is salainn

Cuir a h-uile càil ann am bobhla agus measgaich.

Cuir na spìorsaidhean a th’ air fhàgail air muin nam pillsearan agus gabh còmhla ris an t-salsa.

For the salsa
50g chopped coriander
4 spring onions, trimmed and finely chopped
1 ½ tbsp olive oil
1 garlic clove, peeled and crushed
2 tbsp apple cider vinegar
Pinch of sugar and salt

Place all the ingredients in a bowl and mix together.

For serving, scatter the remaining spices on top of the pilchard mix and serve along with the salsa.

PESTO BRADAN LE BUNTÀTA ÙR RÒSTA AGUS GLASRAICH

3-4 fileadan bradain
2 mearagan-beaga mòr, air an gearradh nam pìosan beaga
1 piobar dearg, air a ghearradh na phìosan beaga
1 piobar buidhe, air a ghearradh na phìosan beaga
2 uinnean-earraich, air an gearradh
crathadh de chnòthan-giuthais

SALMON PESTO TRAY BAKE WITH BABY ROAST POTATOES AND VEGETABLES

3 – 4 salmon fillets
2 large courgettes, cut into small chunks
1 red pepper, cut into small chunks
1 yellow pepper, cut into small chunks
2 spring onions, roughly chopped
Sprinkling of pine nuts

Pesto
50g cnòthan-giuthais ròsta
bad lus-an-rìgh
100ml ola chroinn-ola
½ abhocàdo, air a ghearradh
1 tiolaidh dearg, leis an t-sìol a thoirt às agus air a ghearradh gu mìn
sùgh leth liomaid
piobar dubh
bloigh salainn

Pesto
50g roasted pine nuts
Bunch of basil
100ml olive oil
½ avocado, chopped
1 red chilli, de-seeded and finely chopped
Juice of half a lemon
Black pepper
Pinch of salt

Blend all ingredients in a blender and set aside until ready to use.

Cuir a h-uile càil ann an inneal-bleithidh agus fàg gu aon taobh gus a bheilear deiseil airson a chleachdadh.

Airson a’ bhuntàta agus an glasraich ròsta
Leth-bhruich am buntàta agus leig leis fuarachadh.
Còmhdaich iad le beagan dhen ola chroinn-ola, seàsan le piobar dubh agus beagan salainn. Cui riad air trèidhe bèiceireachd.
Ròst san àmhainn aig 180C airson 20 mionaidean.
Às dèidh 20 mionaidean, thoir iad às an àmhainn agus gluais gu aon ceann dhen trèidhe.
Cuir na piobaran agus na mearagan-beaga air a’ cheann eile dhen trèidhe, gan còmhdach le ola sam bith a th’ air fhàgail air an trèidhe. Crath cuid dhen na cnòthan-giuthais air a mhuin agus measgaich.
Cuir dhan àmhainn airson 15-20 mionaidean a bharrachd.

Cuir na fileadan bradain air trèidhe air muin pàipear. Sgaoil pesto air muin gach dilead.
Cuir dhan àmhainn aig 180C airson timcheall air 15 mionaidean.

For the potatoes & roasted vegetables
Par boil the potatoes and allow to cool.
Coat them in a little olive oil, season with black pepper and a little salt. Place them on a baking tray.
Roast in the oven at 180°C for 20 minutes.
After 20 minutes, take them out of the oven and move to one side of the tray.
Put the peppers and courgette on the other side of the roasting tray, coating with any oil on the tray. Sprinkle some pine nuts on top and mix through.
Place in the oven for a further 15 – 20 minutes.

Lay the salmon fillets on a tray on top of a sheet of parchment paper. Coat the top side of the salmon with a layer of the pesto.
Place in the oven at 180°C for approximately 15 minutes.

TROSG CATALANACH LE SABHS PIOBAIR DEIRG AGUS TOMÀTO, TAPENADE AGUS BUNTÀTA CRÒICHE-DEIRGE

Filead trosg
2 chlòbha creamha, air am fàgail slàn
Sùgh liomaid
Dhà no trì geugan tìm
Ola

Dèan cinnteach gun deach na cnàimhean gu lèir a thoirt às an fhilead truisg. Seàsan le salann.
Teasasich beagan ola ann am fraidheapan.
Fraidhig an trosg, cuide ri na clòbhan creamha agus an tìm.
Bruich airson dhà no trì mhionaidean air gach taobh, gus an tig air an trosg.

CATALAN STYLE COD WITH A RED PEPPER & TOMATO SAUCE, TAPENADE AND SAFFRON POTATOES

Cod fillet
2 cloves of garlic, left whole
Lemon juice
A few sprigs of thyme
Oil

Ensure that all bones have been removed from the cod fillet. Season with salt
Heat a drizzle of oil in a frying pan.
Fry the cod along with the garlic cloves and thyme.
Cook for a few minutes on each side allowing the cod to take some colour.

Sabhs
Ola chroinn-ola
1 uinnean meadhanach mòr, air a ghearradh gu mìn
3 clòbhan creamha, air an gearradh gu mìn
2 piobar dearg, air an dathadh, leis a’ chraicinn air a thoirt dheth agus air a ghearradh
3 tomàtothan mòra, leis a’ chraicinn air a thoirt dheth agus air a ghearradh
Duilleag-labhrais
Geugan tìm
1 spàinn-bheag paprika
1 spàinn-mhòr taois tomato
½ glainne fìon gheal
6 piobaran peppadew à cnogan, air an gearradh
salann
piobar

Teasaich ola ann am pana mòr, agus aon uair ’s gu bheil e teth, fraidhig an t-uinnean cuide ris a’ chreamh.
Cuir an duilleag-labhrais agus an tìm ris.
Cuir puree tomato ris agus bruich airson mionaid. Cuir am paprika agus druthag fìona ris, le na tomàtothan, piobaran agus piobaran peppadew. Leig leis bruich airson timcheall air 15 mionaidean gus an lùghdaich e, ga sheàsanadh le salann is piobar, agus ga mheasgachadh an-dràsta ’s a-rithist.

Sauce
Olive oil
1 medium onion, finely chopped
3 garlic cloves, finely chopped
2 red peppers, charred with the skin scrapped off and chopped
3 large tomatoes, skinned and finely chopped
Bay leaf
Sprigs of thyme
1 tsp paprika
1 tbsp tomato paste
½ glass white wine
6 tinned peppadew peppers, chopped
Salt
Pepper

Heat oil in a large pan, once it has come to the heat, sauté the onion along with the garlic.
Add bay leaf and thyme,
Add tomato puree and allow to cook for a minute. Add paprika and a splash of wine, add the tomatoes, peppers and peppadew peppers. Allow to cook for approximately 15 minutes to reduce, seasoning with salt and pepper, giving it an occasional stir.

Tapenade
2 spàinntean-mòra dearcan-ola uaine, air an gearradh gu mìn
2 spàinn-mhòr capairean, air an gearradh gu mìn
¼ piobar buidhe, air a ghearradh gu mìn
2 chlòbha creamh, air a ghearradh gu mìn
20ml ola chroinn-ola
sùgh leth liomaid
bad beag de phearsail
bloigh salainn is piobair

Measgaich a h-uile càil còmhla ann am bobhla agus fàg gu aon taobh.

Tapenade
2 tbsp green olives, finely chopped
2 tbsp capers, finely chopped
¼ yellow pepper, finely chopped
2 cloves garlic, finely chopped
20ml olive oil
Juice of half a lemon juice
Small bunch parsley
Pinch of salt and pepper

Mix all ingredients well in a bowl and set aside

Buntàta
Leth-bhruich buntàta flùrach, air an gearradh nam pìosan beaga
Ola chroinn-ola extra virgin
2 clòbhan creamh, air a ghearradh gu mìn
dhà no trì phìosan de chròch-dearg
geugan ròs-Mhoire

Teasaich an ola ann am fraidheapan. Cuir am buntàta ris nuair a tha an ola teth. Fraidhig am buntàta, a’ cur a’ chròch-dhearg agus an ròs-Moire ris gus an tig dath òir orra, a’ cur a’ chreamh ris fhad ’s a tha am buntàta a’ fàs nas donna.

Potatoes
Par boiled floury potatoes, cut into small chunks
Extra virgin olive oil
2 garlic cloves finely chopped
A few strands of saffron
Sprigs of rosemary

Heat the oil in a frying pan. Add the potatoes when it has taken the heat.
Fry the potatoes adding the saffron and rosemary until they are golden, adding the chopped garlic as the potatoes are browning.

MUICFHEOIL TERIYAKI LE CÀL-BLOINIGEIN DASHI AGUS RÌS GOHAN

Muicfheoil Teriyaki
Lòn mhuicfheola
100ml sabhs sòidh le lùghdachadh salainn
100ml mirin
Òirleach de dhinnsear, air a ghearradh gu mìn
4 clòbhan creamha, air an gearradh gu mìn
50ml mil
3 uinneanan-earraich, air an gearradh gu mìn
1 spàinn-mhòr sìol sheasamain
Druthag ola raibe

Airson a’ bhrìgheachaidh, cuir a h-uile càil ann am bobhla mòr agus measgaich gu math, cuide ris an lòn shlàn de mhuicfheoil.
Cuir am bobhla dhan frids agus leig leis brìgheachadh airson co-dhiù 4 uairean a thìde, ach bhiodh fad na h-oidhche na b’ fheàrr.
Airson a’ mhuicfheoil a bhruich, teasaich an ola ann am pana greideil. Nuair a tha an ola air teasachadh, cuir a’ mhuicfheoil dhan phana, a’ reandaradh na geire fhad ’s a tha e a’ bruich. Leig leis am brìgheachadh sa phana a dhol na charamail agus dath a thoirt air a’ mhuicfheoil. Bruich airson timcheall air 4 mionaidean gach taobh. Dèan cinnteach gun ruig meadhan na feòla teas co-dhiù 63C. Cuir an còrr dhen bhrìgheachadh ann am pana eile, ga chuir air an teas agus ga thoirt gu ìre goile agus leigeil leis lùghdachadh. Nuair a tha e air lùghdachadh, dòirt tro shìoltachan agus cuir air ais dhan phana, ga lùghdachadh beagan a bharrachd gus a bheilear deiseil a’ mhuicfheoil a chuir air truinnsear.

PORK LOIN TERIYAKI WITH DASHI INFUSED SPINACH AND GOHAN RICE

Teriyaki Pork
Pork loin
100 ml reduced-salt soy sauce
100 ml mirin
Inch ginger, finely chopped
4 garlic cloves, finely chopped
50 ml honey
3 spring onions, finely chopped
1 tbsp sesame seeds
Splash of rapeseed oil

To make the marinade, put all the ingredients in a large bowl and mix well, along with the whole loin of pork.
Place the bowl in the fridge and allow to marinade for at least 4 hours, overnight preferred.
To cook the pork loin, heat the oil in a griddle pan. When the oil has come to the heat, place the pork loin on the pan, rendering the fat as it cooks. Allow the marinade in the pan to caramelise and the pork to take colour. Cook for approximately 4 minutes on each side. Ensure the pork has reached sufficient temperate of at least 63°C.
Place the remainder of the marinade in another pan and place on the hob, bringing it to a boil and allow it to reduce. When it has reduced, pour through a sieve and return to the pan, to continue reducing until you are ready to plate the pork.

Rìs Steigeach
Rìs sushi

Bruich an rìs a rèir stiùiridhean a’ phacaid.

Sticky Rice
Sushi rice

Cook the rice according to the instructions on the packet.

Càl-bloinigean Iapanach
Dòrlach de chàl-bhloinigein
½ spàinn-mhòr taois miso
crathadh de shìol sheasamain

Cuir an càl-bloinigein ann am fraidheapan mòr, a’ cuir an taois miso ris. Bruich gus am fàs an càl-bloinigein bog.

Cuir a’ mhuicfheoil air truinnsear agus geàrr na slisean, a’ dòirteadh an t-sabhs air a mhuin. Gabh leis an rìs steigeach agus an càl-bloinigein bog.

Japanese Inspired Spinach
1 handful of spinach
½ tbsp miso paste
Sprinkling of sesame seeds

Place the spinach in a large frying pan, adding the miso paste. Cook on the hob until the spinach wilts.

To serve, place the pork loin on a plate and slice, pouring the sauce on top. Serve with sticky rice and wilted spinach.