大象传媒

BONNAICH BUNTÀTA AGUS TROSG SAILLTE

250g trosg saillte
50g buntàta tioram
50g ìm agus cnap eile airson a fhraidhigeadh
175g flùr plèan
Giomach tuathalach air a bhruich, le na sligean air a thoirt dheth
Bainne
3 duilleagan labhrais
6 eiteannan pìobair
1 bad tìm
2 chlòbha creamh
Ola glasraich airson fraidhigeadh
Piobar dubh
Salann

Cuir an trosg saillte am bogadh airson co-dhiù 24 uairean a thìde, ag atharrachaidh an t-uisge co-dhiù dà thuras.
Às dèidh seo, cuir an trosg ann am pana mòr, le gu leòr bainne a chòmhdaicheas an èisg.
Cuir na duilleagan labhrais, an creamh, an tìm agus na h-eiteannan pìobair ris.
Thoir chun a’ ghoil agus fàg e gus fuarachadh anns a’ phana.
Bruich am buntàta nan craiceannan. Rùisg iad nuair a tha iad air fuarachadh agus till dhan phana, a’ leigeil leotha tiormachadh air teas ìseal.
Bris am buntàta le spàinn fhiodh. Dh’fhaodar am buntàta a phronnadh no a chur tro shìoltachan rìs, ma thathar ga iarraidh nas mìne.
Cuir an t-ìm ris agus measgaich le forc, a’ cuir am flùr ris mean air mhean.
Seàsan le piobar dubh agus bloigh salainn.
Stiall an trosg na phìosan agus measgaich dhan taois, a’ dèanamh cinnteach gun tèid na cnàimhean uile a thoirt às.
Cuir an taois air bòrd le flùr, a’ dustadh barrachd flùr air mus tèid a roiligeadh.
Geàrr an taois na chearcaill mòra agus fàg gu aon taobh, deiseil airson fraidhigeadh.
Leagh cnap ime ann am pana le bonn trom agus fraidhig na bonnaich.
Geàrr na bonnaich nan trìontain, agus sgeadaich le beagan mayonnaise agus giomach air am muin.

SALT COD POTATO SCONES

250g salt cod
50g fluffy potatoes
50g butter and a knob of butter for frying.
175g plain flour
Cooked, shelled squat lobsters
Milk
3 bay leaves
6 peppercorns
1 bunch thyme
2 cloves garlic
Vegetable oil for frying.
Black pepper
Salt

Soak salt cod for at least 24 hours, changing the water at least twice.
Once it has been soaking, place the cod into a large pan, with enough milk to cover the fish.
Add bay leaves, garlic, thyme and peppercorns.
Take it to the boil and leave to cool in the pan.
Boil the potatoes with the skins. Peel when cool and return to the pan to dry out, on low heat.
Break up the potatoes with a wooden spoon. You can mash the potatoes or use a ricer, if a smoother consistency is preferred.
Add the butter and mix using a fork, adding the flour gradually.
Season with black pepper and a pinch of salt.
Flake the cod into the mixture, making sure all the bones are removed.
Dust the the mix with flour before placing on a floured table and roll out the dough.
Cut the dough into large rounds and set aside, ready for frying.
Melt a knob of butter in a heavy based frying pan and fry the rounds, until golden.
Cut the rounds into triangles, add a dollop of mayonnaise and arrange squat lobster on top, to serve.