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ADAG LE TAOIS-LEANNA AGUS TIOPS AIR AM BRUICH TR脤 TURSAN

3 fileadan adaig
200g fl霉r
50ml leann
50ml uisge bolganach
Bloigh turmeric
Salann
Piobar geal

• Measgaich am fl霉r, am piobar agus an salann agus beag air bheag, cuir an leann agus an t-uisge bolganach ris, ga mheasgachadh gu math gus a bheil bolgain a鈥� nochdadh. Cuir an turmeric ris.
• Ge脿rr an t-iasg na ph矛osan m貌ra, leis a鈥� chraiceann air fh脿gail orra.
• C貌mhdaich an t-iasg leis an taois agus cuir dhan phraidhear-domhainn aig 170C.

Tiops air am bruich d脿 thuras
Bunt脿ta Maris Piper no King Edward

• Ge脿rr am bunt脿ta nan tiops.
• Cuir am bogadh iad.
• Th貌ir iad 脿s an t-uisge agus tiormaich na tiops gus stalc a thoirt bhuapa.
• Praidhig aig 130C
• Thoir iad 脿s a鈥� phraidhear nuair a tha iad an 矛re mhath bruich, ach mus tig dath orra.
• Cuir air p脿ipear-cidsin iad gus an ola a bharrachd a thoirt dhiubh.
• Cuir air ais dhan phraidhear-domhainn iad aig 180C gus an tig dath 貌ir orra.
• Cuir air p脿ipear-cidsin a-rithist iad gus an ola a bharrachd a thoirt dhiubh mus gabh an ith.

Tiops air am bruich tr矛 tursan
Airson tiops air am bruich tr矛 tursan, bruich am bunt脿ta ann an uisge goileach an toiseach mus lean sibh an aon reasabaidh airson Tiops air am Bruich D脿 Thuras. Gabhaidh an reothadh 脿s d猫idh dhaibh a bhith air an goil agus air am praidheadh 鈥檚 iad fhathast re貌ite, ma thathar ag iarraidh gum bi iad nas buige air an taobh a-staigh agus nas criospach air an taobh a-muigh.

Sabhs Tartare
Mayonnaise 脿s a鈥� bh霉th
Capairean, air an gearradh gu m矛n
Greimeag de dhile tioram
1 sp脿inn-bheag mustard Dijon
Bloigh piobar dubh

• Measgaich na gritheidean c貌mhla.

Peasairean Pronn
500g peasairean re貌ite
25g 矛m
Druthag f矛on-gheur
4-5 sp脿inn-mh貌r uachdar d霉bailte

• Thoir pana uisge chun a鈥� ghoil agus cuir na peasairean re貌ite ris.
• Leig leis goil air a shocair.
• Thoir bhon an teas agus cuir na peasairean tron t-s矛oltachan.
• Pronn na peasairean, a鈥� cur an t-矛m, an t-uachdar agus am f矛on-gheur ris.
• Se脿san mar a thogras sibh.
  
  

BEER BATTERED HADDOCK WITH TRIPLE COOKED CHIPS

3 filets of haddock
200g flour
50ml beer
50ml sparkling water
Pinch tumeric
Salt
White pepper

• Mix flour, pepper, salt and gradually whisk beer and sparkling water in. Whisk the mixture until it starts to form bubbles. Add turmeric.
• Cut the fish into large goujons, with the skin left on.
• Coat the fish in batter and place in the deep fat fryer at 170 C.

Double Cooked Chips
Maris Piper or Kind Edward potatoes

• Slice the potatoes into chips.
• Soak them in water.
• Remove from water and dry off the excess water to remove starch.
• Fry at 130 degrees C.
• Remove from the fryer when they are just about cooked but haven鈥檛 started to brown.
• Set aside on kitchen paper, to remove excess oil.
• Return to the fryer at 180 C, until golden.
• Place on kitchen paper, to remove excess oil, before serving.

Triple Cooked Chips
For Triple Cooked Chips, boil the sliced potatoes first, before following the process for Double Cooked Chips. They can be frozen after boiling and fried from frozen, for a softer centre and more crisp chips.

Tartare Sauce
Shop bought mayonnaise
Capers, finely chopped
Gherkins, finely chopped
Pinch of dried dill
1 tsp Dijon mustard
Pinch of black pepper

• Mix all the ingredients together.

Mushy Peas
500g frozen peas
25g butter
Dash of vinegar
4 鈥� 5 tbsp double cream

• Bring a pan of water to the boil and add the frozen peas.
• Simmer for a few minutes.
• Remove from the heat and drain the peas.
• Mash them with a potato masher, adding the butter, cream and vinegar.
• Season to taste.

TEMPURA BROCAIL AGUS ASP脌RAG

B脿rr asp脿raig
Brocail
Ola airson praidhigeadh

Taois Tempura
70g stalc-arbhair
30g fl霉r air a she脿sanadh
80ml uisge bolganach
Salann
Deigh air a phronnadh

• Beag air bheag, measgaich an t-uisge leis an stalc-arbhair agus am fl霉r leis an t-salainn. Cuir beagan dhen deigh phronn na mheasg.
• Bog am brocail agus an asp脿rag dhan taois agus ann am badan, bruich sa phraidhear-domhainn gus iad bheil iad criospach.
  

TEMPURU BROCOLLI & ASPARAGUS

Asparagus tips
Broccoli florets
Oil for deep frying

Tempura Batter
70g cornflour
30g seasoned flour
80ml sparking water
Sea salt
Crushed ice

• Gradually whisk the water into the cornflour and flour, with sea salt. Add a little bit of crushed ice into the mixing process.
• Dip the broccoli and asparagus in batches, in the deep fryer. Fry until crisp.
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CREACHAIN AGUS SCAMPI PANKO

Creachain, leis a鈥� choireal air a thoirt dheth
Muasgain-caola
Ugh air a bhualadh
Fl霉r air a she脿sanadh
Criomagan-arain panko
Ola airson praidhigeadh

• Bog na creachain agus na muasgain-caola dhan fhl霉r, an uairsin dhan ugh mus c貌mhdaichear le na criomagan-arain.
• Praidhig gus an tig dath 貌r orra.
• Gabhaidh coirealan nan creachain a phraidhigeadh ann an taois an tempura.

Sabhs airson dipeadh
2 sp脿inn-mh貌r sabhs s貌idh aotrom
Bloigh si霉car Muscavado
1 cl貌bha creamh, air a shliseadh gu m矛n
1 tiolaidh beag, air a ghearradh gu m矛n
1 tiolaidh uaine, air a ghearradh gu m矛n
S霉gh 1 liomaid
Bad choireaman, air a ghearradh gu m矛n
Piobar geal

Measgaich na gritheidean gu l猫ir c貌mhla.


PANKO SAMPI & SCALLOPS

Scallops, corals removed
Prawns
Beaten egg
Seasoned flour
Panko breadcrumbs
Oil for deep frying

• Dip each scallop & prawn into flour, then dip into the egg before coating with breadcrumbs.
• Repeat for a crisper coating.
• Deep fry until golden.
• The scallop corals can be deep fried in the tempura batter.

Dipping Sauce
2 tbsp light Soy Sauce
Pinch Muscovado sugar
1 clove garlic, thinly sliced
1 bird鈥檚 eye chilli, finely chopped
1 green chilli, finely chopped
Juice of 1 lime
Bunch of coriander, finely chopped
White pepper

Mix all ingredients together.

COLESLAW

2 uinnean dearg, air an sliseadh gu m矛n
1 curran m貌r, air a bhleith
陆 c脿l Savoy, air a bhleith
2 sp脿inn-bheag f矛on-gheur f矛on geal
3 sp脿inn-mh貌r mayonnaise
Piobar geal

• Measgaich na gritheidean gu l猫ir. Cuir dhan fhuaradair gus a bheilear deiseil airson ith.

COLESLAW

2 red onions, thinly sliced
1 large carrot, grated
陆 small Savoy cabbage, finely shredded
2 tsp white wine vinegar
3 tbsp mayonnaise
White pepper

• Mix all the ingredients together in a bowl. Place in the fridge until ready to serve.
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TAOISEAG RE脪ITEIG LE SABHS CARAMAIL

Taoiseag
200g fl霉r-arain geal
50g 矛m gun shalainn
100ml bainne
15g si霉car castair
1 sp脿inn-bheag br矛gh faoineig
Bloigh salainn
7g beirm tioram
1 ugh air a bhualadh
Ola airson phraidhigeadh
Tuba beag re貌iteag faoineig
50g si霉car gr脿inneach

• Cuir am fl霉r tro sh矛oltachan ann am bobhla, cuir an t-salann, an t-si霉car agus am beirm ris agus measgaich.
• Cuir an t-矛m, am bainne agus a鈥� bhr矛gh fhaoineig ann am pana beag agus teasaich gu slaodach gus a bheil an t-矛m air leaghadh agus gus a bheil am bainne air blathachadh. Na leig leis goil.
• D猫an tobair am meadhan na gritheidean tioram sa bhobhla agus beag air bheag, cuir na tha sa phana ris a鈥� bhobhla agus measgaich le sp脿inn fhiodh gus taois a dh猫anamh.
• Cuir an taois air b貌rd le fl霉r agus fuin, a鈥� cuir tuilleadh fl霉r ris ma tha feum air no gus nach eil an taois steigeach tuilleadh agus gu bheil coltas nas aotroim air. Cuir an taois air ais a bhobhla glan, air a ghr矛seadh beagan agus c貌mhdaich le cling film. F脿g ann an 脿ite bl脿th e agus leig leis 猫irigh airson 1 陆 uairean a th矛de no co-dhi霉 gus a bheil am meud air d霉blachadh.
• Pronn an taois le do dh貌rn air b貌rd le fl霉r, fuin beagan agus roinn an taois ann an ochd p矛osan co-ionnan agus roilig nam b脿laichean.
• Cuir l脿n sp脿inn de re貌iteag ann am meadhan an taois. Bruisig oirean an taois leis an ugh agus gu c霉ramach, paisg oirean an taois timcheall na re貌iteig, a鈥� d猫anamh cinnteach gu bheil iad d霉inte gu teann.
• Praidhig na taoiseagan gus an tig dath 貌ir orra agus dust leis an t-si霉cair.
• Gabh iad leis an t-sabhs caramail.

Sabhs Caramail
100g si霉car gr脿inneach
50g 矛m gun shalainn
30ml uachdar d霉bailte
Druthag uisge goileach
Bloigh salainn

• Leagh an t-si霉car agus an t-矛m ann am pana agus teasaich gu h-矛seal.
• Nuair a tha e a鈥� tighinn chun a鈥� ghoil, cuir beagan dhen uisge goileach ris agus leig leis goil gus an atharraich an dath.
• Thoir far an teas, cuir an t-uachdar ris agus measgaich.

ICE-CREAM DOUGHNUT WITH CARAMEL SAUCE

Batter
200g white bread flour
50g unsalted butter
100ml milk
15g castor sugar
1 tsp vanilla extract
Pinch of salt
7g dried fast action yeast
I beaten egg
Oil for deep frying
Small tub vanilla ice cream
50g granulated sugar

• Sift the flour into a large bowl, add the salt, castor sugar and yeast and mix together.
• Place the butter, milk and vanilla extract together into a small pan and warm over a very gentle heat until the butter has melted and the milk is just warm but not boiling.
• Make a well in the middle of the dry mix and gradually add the milk mixture and stir with a wooden spoon to form a rough dough.
• Tip out onto a floured surface and knead for 10 minutes adding more flour as necessary or until the dough is not sticky and slightly springy to touch. Place back into a clean, lightly oiled bowl, cover with a piece of greased cling film and leave to rise in a warm place for 1 陆 hours or until doubled in volume.
• Punch down the dough with your fist, on a floured surface, knead lightly then divide into equal sized pieces and roll into circular shape.
• Place a spoonful of ice-cream into the centre of the dough. Brush the edges with egg wash and carefully wrap the edges of the dough over the ice-cream, creating a tight seal.
• Deep fry the parcel until golden and dust with sugar.
• Serve along with caramel sauce.

Caramel Sauce
100g granulated sugar
50g unsalted butter
30ml double cream
Splash of boiling water
Pinch of salt

• Combine sugar and butter in a saucepan and simmer over a low heat.
• When it it coming to the boil, add a little boiling water, and allow to boil until it changes colour.
• Remove from the heat and add the cream and stir.

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