Â鶹¹ÙÍøÊ×Ò³Èë¿Ú

Tha na seòid a’ tilleadh chun a’ chiad àite-obrach a bh’ aig Ruaraidh agus a’ dèanamh pastraidh a chleachdas iad sa chidsin aca fhèin. Ged a tha seachd bliadhna deug air a dhol seachad, chan eil Ruaraidh air dìochuimhneachadh mar a chleachdas e an innealachd. Às dèidh beagan taic agus sgòthan mòra flùr, tha iad a’ roileadh a’ phastraidh tro roilear gnìomhachais agus a’ dèanamh orra air ais dhan chidsin.

Tha Ruaraidh a’ dèanamh roiliichean-isbein sònraichte, aon seòrsa le feòil-mhuice, marag dhubh agus ubhal, agus fear eile le feòil-mhairt, sgeallan agus càise. Tha e cuideachd a’ dèanamh Camembert suainte le pastraidh.

Tha Ùisdean a’ dèanmh pastraidh Choux air a lìonadh le adag smocte agus muasgan-caola, agus airson mìlsean; pastraidh air a lìonadh le rùbrub, peuran agus an reòiteag aige fhèin.

The lads return to Ruaridh’s first job in a bakery and make pastry to use in the kitchen. Despite a period of 17 years elapsing, he still masters the machinery that he used in his youth. After a quick demonstration and clouds of flour, they finally manage to roll pastry through the industrial roller.

Ruaridh makes gourmet sausage rolls, one with pork black pudding and apple, the other with beef, mustard and cheese. He also makes a Camembert round in pastry.

Uisdean makes Choux pastry filled with smoked haddock and prawns, and for dessert a pastry round filled with rhubarb and pears accompanied by his homemade ice cream.

In Gaelic with English subtitles