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Pr貌gram 3 (Sreath 8)

STIUBHA FEÒIL-MUICE BRASILIANACH LE BONNAICH COIRCE

AIRSON AN STIUBHA

900g gualainn feòil-muice, air a ghearradh na chnapan
2 spàinn-mhòr ola neòinean-grèine
2 uinnean, air an gearradh gu mìn
2 stob soilire, air an gearradh gu mìn
3 duilleagan-labhrais
2 spàinn-bheag oragan tioram
1 spàinn-mhòr cumin pronn
1 spàinn-mhòr coireaman pronn
1 spàinn-mhòr allspice
1 ciùb stoc feòil-mairt, na chriomagan
2x 400g cnogain tomàtothan
1 spàinn-mhòr pùdar còco
2 spàinn-mhòr siùcar bog donn / muscabhado
Rùsg agus sùgh 2 orainsear
2 tiolaidh dearg, nan dà leth, leis an t-sìol air a chumail
400g buntàta milis, rùisgte agus air a ghearradh na chnapan
2 piobar dearg, an sìol air a thoirt asta agus air an gearradh nan cnapan
2x 400g cnogain pònairean dubha, air an drèanaigeadh agus air an nighe

  • Teasaich an ola ann am pana mòr agus cuir an fheòil-mhuice ann na phàirtean, ga bhruich gus an tig dath air. Cuir an fheòil gu lèir air truinnsear. Cuir sìos an teas agus cuir an t-uinnean, an soilire agus na duilleagan-labhrais dhan phana. Bruich gus am fàs an t-uinnean agus an soilire bog agus an uair sin cuir na spìosraidhean ris a’ phana, agus cuir an fheòil air ais dhan phana cuideachd.
  • Cuir na tiolaidhean, siùcar, sùgh orainsear agus an stoc feòil-mhairt ris agus measgaich gu math.
  • Measgaich na tomàtothan, na pònairean dubha, am pùdar còco, rùsg orainsear agus am buntàta milis còmhla ris. Cuir mullach air a’ phana agus bruich air teas ìosal airson uair a thìde.
  • Às dèidh uair a thìde, cuir na piobaran dhan stiobha, cuir am mullach air ais air agus bruich airson leth uair a thìde eile.

BRAZILIAN PORK STEW WITH CORN DUMPLINGS

FOR THE STEW

900g pork shoulder, cut into chunks
2 tbsp sunflower oil
2 onions, finely chopped
2 celery sticks, finely chopped
3 bay leaves
2 tsp dried oregano
1 tbsp ground cumin
1 tbsp ground coriander
1 tbsp allspice
1 beef stock cube, crumbed
2 x 400g tins of chopped tomatoes
1 tbsp cocoa powder
2 tbsp soft brown or muscovado sugar
Zest and juice of 2 oranges
2 red chillies, halved with seeds.
400g sweet potatoes, peeled and cut into chunks.
2 red peppers, deseeded and cut into chunks.
2 x 400g tins black beans, drained and rinsed.

  • Heat the oil in a large pan and seal the pork in the hot oil, in batches. Then transfer all the meat to a plate. Turn the heat down on the pan and tip the onions, celery and bay leaves into the pan. Cook until the onions and celery soften and add the spices, then return the pork to the dish.
  • Add the chillies, sugar, orange juice, stock cube and stir well.
  • Stir in the tomatoes, black beans, cocoa powder, orange zest, sweet potatoes. Stir well and place the lid on the pan, cook on a low heat for 1 hour.
  • After 1 hr, stir peppers into the stew, then re-cover and simmer for another 30 mins.鈥�

AIRSON NAM BONNACH

100g ìm fuar, air a ghearradh na chiùban
200g flùr-èirigh
140g polenta mìn, no min-choirce Innseanaich, agus beagan a bharrachd airson dustadh
½ spàinn-bheag soda
1x 140g cnogan coirce-milis, air a dhrèanaigeadh
75ml blàthach
1 ugh, air a bhualadh
Salann

  • Nuair nach eil ach 15 mionaid air fhàgail aig an stiubha, dèan na bonnaich. Suath an t-ìm dhan fhlùr gus am bi e a’ samhlachadh criomagan, an uair sin measgaich a-steach am polenta, soda agus coirce-milis. Mu dheireadh, measgaich am blàthach agus an t-ugh slàn ach a-mhàin 1 spàinn-mhòr na lùib gus taois bog a dhèanamh. Seàsan le salann agus rollaig an taois agus dèan 12 bonnaich boga às. Rollaig gach bonnach ann am beagan polenta. Bruisig na mullaich leis na tha air fhàgail dhen ugh.
  • Teasaich an àmhainn gu 200C/180C fan/gas 6. Cuir 6 dhen na bonnaich air mullach an stiubha agus an còrr air trèidhe àmhainn a th’ air an lìnigeadh le pàipear-fuine. Cuir an dà chuid dhan àmhainn – an stiubha às aonais a’ mhullaich, agus bruich airson 25 mionaidean gus am bi na bonnaich air èirigh agus dath òir orra.

FOR THE DUMPLINGS

100g cold butter, diced
200g self-raising flour
140g finely ground polenta, or cornmeal, plus extra for dusting.
½ tsp bicarbonate of soda
1 x 140g tin of sweetcorn, drained.
75ml buttermilk
1 egg, beaten
Salt

  • When the stew has about 15 mins to go, make the dumplings. Rub the butter into the flour until it resembles fine crumbs, then stir in the polenta, bicarb and sweetcorn. Finally, mix in the buttermilk and all but 1 tbsp of the egg to make a soft dough. Season with some salt and roll the mixture into 12 soft dumplings, then roll in a little more polenta to coat the tops. Brush the tops with the reserved beaten egg.
  • Heat oven to 200C/180C fan/gas 6. Sit 6 of the dumplings on top of the stew and the rest on a baking tray lined with baking parchment. Put both in the oven – the stew without its lid – and cook for 25 mins until the dumplings are golden and risen.鈥�

STIUBHA FEÒIL-RABAID ANN AN DREACH FRANGACH

2 rabaid slàn, air an gearradh nan pìosan mòra
65g criomagan pancetta
8 sgalaidean, slàn
6 clòbhan creamha, slàn
6 currain, air an nighe agus air an gearradh air an taobh fhada
2 stob soilire, air an gearradh nan cnapan mòra
½ càl sweetheart, air a ghearradh na 4 phìosan
Pònairean uaine
500ml stoc circe
Flùr
6-8 balgain-buachair gheamn-chnò, air an gearradh nan dà leth
Salann & piobar dubh
1 glainne mòr fìon dearg
Ola chroinn-ola extra virgin
Bouquet garni (ròs-Moire/tìom/duilleag labhrais)

  • Còmhdaich an fheòil le flùr air a sheàsanadh.
  • Teasaich an ola ann am pana mòr casserole. Cuir na sgalaidean, na currain, an soilire agus an creamh dhan phana gus an tig dath òir orra.
  • Cuir am pancetta agus na balgain-buachair ris agus measgaich gu math. Leig leotha bruich airson dhà no thrì mhionaidean air teas àrd, a’ measgachadh gus dèanamh cinnteach nach steig càil ri bonn a’ phana.
  • Thoir an glasraich às agus fàg gu aon taobh, a’ fàgail na th’ air fhàgail de dh’ola sa phana.
  • Cuir barrachd orra ris a’ phàna ma tha feum air agus leig leis teasachadh.
  • Cuir an fheòil air a chòmhdach le flùr dhan phana agus fraidhig gus an tig dath air gach taobh dhen na pìosan. Gabhaidh seo a dhèanamh ann an dà phàirt.
  • An dèidh dhan fheòil a bhith air a dathadh, cuir na pìosan am bonn a’ phana. Cuir an glasraich air muin na feòla.
  • Fhad ‘s a tha am pana fhathast air teas àrd, cuir am fìon dearg ris. Leig leis an deoch làidir bruich airson mionaid no dhà agus cuir am bouquet garni ann cuideachd.
  • Cuir stoc dhan phana, thoir chun a’ ghoil agus bruich aig teas ìosal airson uair a thìde. Mas e as fheàrr, gabhaidh an casserole a chur ann an àmhainn a chaidh a theasachadh ro-làimh, aig 160C/Gas 6 airson uair a thìde.
  • Thoir às an àmhainn agus cuir an càl air a mhuin, cuide ri na pònairean uaine.
  • Cuir air ais dhan àmhainn airson 40 mionaidean eile.

FRENCH INSPIRED RABBIT STEW

2 whole rabbits, cut into large chunks.
65g pancetta lardons
8 shallots, whole
6 cloves garlic, whole
6 carrots, washed and cut lengthways
2 celery sticks, cut in large chunks
½ sweetheart cabbage, cut into 4 pieces
Green beans
500ml chicken stock
Flour
6 – 8 chestnut mushrooms, halved
Salt & black pepper
1 large glass red wine
Extra virgin olive oil
Bouquet garni (Rosemary/Thyme/Bay leaf)

  • Coat rabbit in seasoned flour.
  • Heat the oil in a large casserole pan, on the hob. Add the shallots, carrots, celery, garlic and cook to brown.
  • Add the pancetta, mushrooms and give it all a good stir. Allow to cook for a few minutes on a high heat, stirring to ensure that it doesn’t stick to the bottom of the dish.
  • Remove the vegetables from the dish and set aside in a large bowl, leaving the remaining oil in the pan .
  • Add more oil to the pan if required and allow it to heat up.
  • Add the floured rabbit and fry to brown on all sides, this can be done in two batches.
  • Once all the rabbit pieces have browned, layer them on the bottom of the pan. Add the vegetables on top of the rabbit.
  • Whilst still on high heat, add the red wine. Allow the alcohol to cook out for a few minutes and add the bouquet garni.
  • Add stock, bring to the boil and cook on a low heat for 1 hour. If preferred, the casserole pan can be placed in a pre-heated oven, at 160C fan/Gas 6 for 1 hour.
  • Remove from the oven and place the cabbage on the top along with the green beans.
  • Return to the oven for a further 40 minutes

CEARC PROVENCAL

8 sliasaidean circe, leis a’ chnàimh agus an craiceann
6 sgalaidean, rùisgte agus nan dà leth
Dearcan-ola uaine (leis an t-sìol air a thoirt às)
Tomàtothan beaga, slàn (1 cupa)
12 clòbhan creamha
2 spàinn-mhòr ola chroinn-ola
1 glainne mòr de fhìon geal tioram
½ cupa deataichean (leis an t-sìol air a thoirt às)
4 geugan tìom
Salann
Piobar

  • Seàsan a’ chearc le salann is piobar.
  • Teasaich an ola chroinn-ola ann am pana mòr casserole.
  • Cuir a’ chearc dhan phana air taobh a’ chraicinn agus leig leis dathadh beagan.
  • Cuir na sgalaidean dhan phana cuide ri creamh slàn agus tìom. Bruich na sgalaidean agus an creamh beagan.
  • Cuir na dearcan-ola agus na tomàtothan beaga dhan phana. Cuir sìos an teas agus cuir na deataichean ann cuide ris an fhìon gheal.
  • Seàsan le salann is piobar.
  • Cuir mullach air a’ phana agus leig leis slaopadh.
  • Cuir dhan àmhainn a chaidh a theasachadh ro-làimh, aig 180C airson eadar 45 mionaidean agus uair a thìde.
  • Gabh le rìs, buntàta no aran.

CHICKEN PROVENCAL

8 bone in chicken thighs, with skin on
6 shallots, peeled & halved
Green olives (1 cup pitted)
Cherry tomatoes, whole (1 cup)
12 cloves of garlic
2 tbsp olive oil
1 large glass dry white wine
½ cup pitted dates
4 sprigs of thyme
Salt
Pepper

  • Season the chicken with salt and pepper.
  • Heat olive oil in a large casserole pan, on the hob.
  • Place the chicken, skin side down, in the pan. Allow the skin to brown.
  • Add the shallots to the pan, along with whole garlic cloves & thyme. Allowing the shallots and garlic to brown a little.
  • Add the olives and cherry tomatoes. Reduce the heat and add the dates along with the white wine.
  • Season with salt and pepper.
  • Place the lid on the pan and allow it to come to a simmer
  • Place in a pre-heated over at 180C for 45 minutes – 1 hour.
  • Serve with your choice of rice, potatoes or crispy bread.

STIUBHA SPÀINTEACH LE IASG IS MAORACH

3 fileadan falmaire
6 creachain, gach fear air a shliseadh ann an 2 no 3 pìosan
4 muirsgeanan bruich
12 muasgain-caola amh
12 feusgain bruich
4 tomàtothan mòra, rùisgte agus air an gearradh
1 spàinn-mhòr puree tomàto
2 spàinn-mhòr fineil
2 sgalaid mhòr, air an gearradh gu mìn
4 clòbhan creamha, pronn
2 spàinn-bheag paprika milis smoicte
1 siab cròch-dheirge
1 duilleag-labhrais
Geugan tìom
Sùgh 1 liomaid
1 glainne fìon geal
Druthag branndaidh
125ml ola chroinn-ola
Bad pearsail

  • Seàsan gach taobh dhen fhalmhaire le salann.
  • Teasaich druthag ola ann am pana domhainn airson fraidhigeadh. Cuir am falmaire dhan phana air taobh a’ chraicinn agus leig leis fàs brisg mus tèid a thionndadh.
  • Seàsan na creachain agus cuir dhan phana, gam fraidhigeadh airson timcheall air 30 diogan gach taobh, a’ dèanamh cinnteach nach tèid am bruich cus.
  • Thoir am falmaire agus na creachain às a’ phana, gan cuir air trèidhe àmhainn ‘s gam fàgail gu aon taobh.
  • Cuir barrachd ola dhan aon phana agus cuir sìos an teas. Cuir na sgalaidean, am fineal agus an creamh dhan phana, cuide ris a’ phuree tomàto. Cuir druthag branndaidh ann agus flambe. Cuir am paprika agus na tomàtothan ris agus measgaich.
  • Cuir suas an teas agus leig leis bruich, a’ measgachadh agus a’ briseadh sìos na tomàtothan le spàinn fhiodha. Cuir an tìom agus an duilleag-labhrais dhan phana.
  • Cuir am fìon geal agus a’ chròch-dhearg dhan phana, a’ leigeil dhan deoch-làidir deatachadh agus an sabhs lùghdachadh. Measgaich am pearsail troimhe.
  • Cuir na feusgain dhan phana, cuide ri na muasgain-caola bruich. Teasaich airson mionaid mus tèid am falmaire, muirsgeanan agus na creachain na lùib cuideachd.
  • Ith le aran.

SPANISH SEAFOOD STEW

3 fillets hake
6 scallops, each sliced into 2 or 3 slices.
4 cooked razor fish
12 raw prawns
12 cooked mussels
4 large tomatoes, skinned and roughly chopped
1 tbsp tomato puree
2 tbsp chopped fennel
2 large shallots, finely chopped
4 cloves garlic, crushed
2 tsp sweet smoked paprika
1 strand saffron
1 bay leaf
A few sprigs of thyme
Juice of 1 lemon
1 glass white wine
Splash of brandy
125ml olive oil
Bunch of chopped parsley

  • Season both sides of the hake with salt.
  • Heat the a splash of oil in a deep frying pan. Place the hake in the pan, skin side down and allow the skin to brown and become crisp before turning.
  • Season the scallops and add to the pan, fry the scallops for about 30 seconds on each side, ensuring not to over-cook.
  • Remove the hake and scallops from the pan and place on a baking tray and set aside.
  • Add more oil to the same pan and place on a lower heat, place the shallots, fennel, garlic, in the pan. Then add tomato puree. Add splash of brandy and flambe, add sweet smoked paprika and stir through, add the tomatoes.
  • Turn up the heat on the pan and allow to cook through, whilst stirring and breaking down the tomatoes with a wooden spoon. Add thyme and bay leaf.
  • Add the white wine and saffron, allowing the alcohol to evaporate and reduce for a few minutes, stir in chopped parsley.
  • Add the cooked mussels to the pan, add cooked prawns and cook for about a minute before placing the cooked hake, razor fish and scallops on top to heat through.
  • Serve with crusty bread.

SABHS AIOLI

125ml ola chroinn-ola extra virgin
1 clòbh creamh, pronn
2 bhuidheagan
Sùgh liomaid

Buail na h-uighean ann am bòbhla agus cuir an creamh and agus an sùgh lìomaid ris. Beag air bheag, cuir an ola na lùib gus a bheil e uile air measgachadh a-steach, a’ cruthachadh aioli tiugh.

AIOLI SAUCE

125ml extra virgin olive oil
1 clove of garlic, crushed
2 egg yolks
Lemon juice

First beat the egg yolks in a bowl, add the crushed garlic and lemon juice. Then gradually beat in the oil in until all the oil incorporates into the mixture, to create a thick, creamy aioli.