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LINGUINE CR脵BAIG

4 sp脿inn-mh貌r ola chroinn-ola
50g fe貌il-chr霉baig dhonn, air a bhruich
100g fe貌il-chr霉baig gheal, air a bhruich
200g linguine tioram

1 liomaid, r霉sg agus s霉gh
1 gloinne f矛on geal
陆 bad de phearsail, air a ghearradh gu m矛n
Piobar dubh
Salann
C脿ise parmesan airson sgeadachadh

• Thoir pana m貌r le uisge air a shailleadh chun a鈥� ghoil. Cuir druthag dhen ola ris agus an uairsin an linguine. Thoir deagh mheasagachadh dh脿 agus bruich airson timcheall air 10 mionaidean, gus a bheil e al dente.
• Fhad 鈥檚 a tha am pasta a鈥� bruich, teasaich an ola chroinn-ola air a shocair leis an tiolaidh agus an creamh ann am pana a bhios m貌r gu le貌r airson am pasta.
• Bruich an tiolaidh agus an creamh air a shocair gus am f脿s iad gu math teth, an uairsin cuir an teas suas agus cuir an fhe貌il-chr霉baig dhonn dhan a鈥� phana, cuide ris an fh矛on geal.
• Goil air a shocair gus a bheil am f矛on agus an ola chroinn-ola air a thighinn c貌mhla agus gus a bheil an deoch l脿idir air losgadh dheth.
• Cuir an teas s矛os agus cuir r霉sg agus s霉gh aon liomaid ris. Cuir an fhe貌il-chr霉baig gheal dhan phana.
• Cuir am pearsail ris, a鈥� cumail beagan air ais airson sgeadachadh. Se脿san le salann.
• Faodar l脿n-sp脿inn dhen uisge bhon phasta a chur ris an t-sabhs, ma thogras sibh.
• Nuair a tha an deich mionaidean air a dhol seachad, feuch an linguine 鈥� cha bu ch貌ir dh脿 a bhith ro bhog no ro chruaidh.
• Nuair a tha e deiseil, cuir an teas dheth. Cuir an t-sabhs air teas gu math 矛seal agus cleachd paidhir tongs gus am pasta a thogail bhon uisge dhan t-sabhs, a鈥� cur beagan dhen uisge bhon phasta ris ma tha feum air.
• Sgeadaich leis a鈥� ch貌rr dhen phearsail agus c脿ise parmesan air a bhleith.
  
  

CRAB LINGUINE

4 tbsp olive oil
50g cooked brown crab meat
100g cooked white crab meat
200g dried linguine pasta

1 lemon, zest & juice
1 glass white wine
陆 bunch of parsley, finely chopped
Black pepper
Salt
Parmesan cheese for garnish

• Bring a large pan of salted water to the boil, add a splash of olive oil and add the linguine. Give it a good stir and boil for approximately 10 minutes, until al-dente.
• While the pasta cooks, gently heat olive oil with the chilli and garlic in a pan large enough to hold all the pasta comfortably.
• Cook the chilli and garlic very gently until they start to sizzle, then turn up the heat and add the brown crab meat and white wine.
• Simmer until the wine and olive oil come together and the alcohol has burned off. Add the brown crab meat and stir.
• Turn down the heat and add zest and juice of one lemon. Add white crab meat.
• Add parsley, reserving some for garnishing. Season with salt
• A spoonful of the pasta water can be added to the sauce, if required.
• When the pasta has had its cooking time, taste a strand 鈥� it should have a very slight bite. When it鈥檚 ready, turn off the heat. Place the sauce on a very low heat and use a pair of kitchen tongs to lift the pasta from the water into the sauce, adding a drop of pasta water if required for consistency.
• Serve in a pasta dish, garnishing with reserved parley and grated parmesan cheese.
  
  

RAVIOLI FE脪IL-CHR脵BAIG

Airson am pasta
200g/7oz fl霉r pl猫an no fl霉r Eadailteach 鈥�00鈥�
2 ugh

• Cuir am fl霉r ann an inneal-bleith. Cuir na h-uighean ris agus pronn gus am bith coltas criomagan-arain air (cha bu ch貌ir dh脿 a bhith m矛n, agus cha bu ch貌ir dha a bhith na chnap m貌r). Cha toir seo ach mionaid. (Dh鈥檉haodar seo cuideachd a dh猫anamh le do l脿imh. Cuir am fl霉r air a鈥� bh貌rd agus d猫an tobair sa mheadhan. Bris na h-uighean na mheadhan agus cleachd do l脿mh gus am fl霉r a thoirt a-steach far na cliathaichean, a鈥� measgachadh an taois sa mheadhan gus a bheil am fl霉r gu l猫ir air a ghabhail a-steach agus gus a bheil taois meadhanach cruaidh agad) Cuir an taois air a鈥� bh貌rd agus fuin gus a bheil cumadh b脿lla agad. Fuin airson 1 mionaid 鈥� bu ch貌ir dh脿 a bhith gl猫 chruaidh agus doirbh fhuine. C貌mhdaich ann am plastaig agus f脿g san fhuaradair airson 30 mionaidean mus gabh a chleachdadh. (Gabhaidh am pasta fh脿gail san fhuaradair airson suas ri 24 uairean.)
• A-nis, ge脿rr an taois na dh脿 leth. Airson gach leth, roilig am pasta gu mu 5mm/录鈥� de thighead. Dust am pasta le fl霉r agus cuir tron inneal-pasta aig an 矛re as fharsaing, a鈥� pasgadh agus a鈥� roileadh 7 tursan (gun a bhith ag atharrachadh na h-矛re) gus a bheil cumadh ceart-che脿rnach agad 7.5 x 18cm / 3 x 7鈥�. Tha e cudromach a bhith ag obair air an taois gus a bheil e gleansach, oir bheir seo an coltas ceart air. D猫an an aon rud leis an d脿rna leth dhen phasta.
• Tha thu a-nis deiseil airson a roileadh. T貌isich leis an inneal-pasta aig an 矛re as fharsaing agus cuir an taois tro na roilearan. Na paisg e, ach d猫an an aon rud a-rithist, ag 矛sleachadh na h-矛re roilidh gach turas a th猫id an taois tron inneal. Airson cleachdadh 脿bhaisteach, thoir am pasta s矛os chun an d脿rna 矛re mu dheireadh 鈥� gu h-脿raidh airson ravioli, seach gu bheilear a鈥� cur d脿 ph矛os c貌mhla nuair a tha e air a phasgadh. (Gabhaidh am pasta a roileadh le roilear, ach gu deimhinne 鈥檚 e obair chruaidh a th鈥� ann!)
• Ge脿rr na chearcaill airson ravioli.

Bisque cr霉baig airson an t-sabhs
500g deiseagan, air a bhriseadh na ph矛osan
1 uinnean, air a ghearradh
1 leigeas, air a ghearradh
1 charabhaidh, air a ghearradh
1 curran, air a ghearradh
4 cl貌bhan creamh, air an gearradh
1 sp脿inn-mh貌r puree tom脿to
1 sp脿inn-mh貌r ola glasraich
1 gloinne f矛on geal
Druthag uachdar d霉bailte
2 cnap ime
Bad phearsail
2-3 geugan lus an r矛gh

• Teasaich an ola ann am pana le bonn trom agus praidhig na deiseagan aig teas 脿rd airson timcheall air 5 mionaidean, gam briseadh le ceann roileir fhad 鈥檚 a tha iad a鈥� bruich, gus an atharraich an dath. Cuir an t-uinnean, an curran, an leigeas, an creamh agus an carabhaidh ris agus bruich airson 5 mionaidean eile gus an t貌isich dath a鈥� tighinn air a鈥� ghlasraich.
• Cuir na lusan agus am puree tom脿to ris, measgaich gu math agus bruich airson mionaid no dh脿 air teas 矛osal. Cuir am f矛on geal ris agus steallag mhath de dh鈥檜isge. Se脿san le piobar.
• Cuir am mullach air a鈥� phana agus leig leis goil air a shocair airson uair a th矛de.
• Cuir tro sh矛oltachan.
• Till gu pana glan, se脿san ma tha feum air agus thoir chun a鈥� ghoil. Nuair a thathar deiseil airson ith, cuir an t-uachdar agus beagan fe貌il-chr霉baig gheal ris ma thogras sibh. Se脿san a-rithist ma tha feum air agus measgaich gu math gus nach binndich an t-uachdar. Cuir cr矛och air le bhith a鈥� cur 矛m na mheasg.

Airson l矛onadh an ravioli
Fe貌il-chr霉baig dhonn
Fe貌il-chr霉baig gheal
Salann
Piobar dubh
1 ugh air a bhualadh
Crathadh de sh霉gh liomaid

• Thoir pana le uisge air a shailleadh chun a鈥� ghoil.
• Bruisig oirean a鈥� phasta leis an ugh.
• Cuir l脿n a sp脿inn dhen fhe貌il-chr霉baig am meadhan na cearcaill.
• Cuir cearcall eile air a鈥� mhuin agus br霉th s矛os na h-oirean gus d猫anamh cinnteach gu bheil iad d霉inte.
• Cuir an ravioli dhan uisge goileach agus bruich airson 3 mionaidean.
• Cuir an ravioli air soitheach agus d貌irt an t-sabhs cr霉baig air a鈥� mhuin.

CRAB RAVIOLI

Fresh Pasta Dough
200g/7oz plain flour or Italian '00' flour
2 medium free-range eggs

• Place the flour in a food processor. Add the eggs and keep pulse until the mixture resembles fine breadcrumbs (it shouldn't be dusty, nor should it be a big, gooey ball). This only takes a minute. (Alternatively, you can do this by hand. Put the flour on the work surface and form a well in the centre. Crack in the eggs and use your hand to draw in flour from the edges, mixing in the centre until all the flour is incorporated and you have a solid dough.)
• Tip out the dough and knead to form into a ball shape. Knead it for 1 minute, it should be quite stiff and hard to knead. Wrap in cling film and leave to rest in the refrigerator for 30 minutes before using. (The pasta dough can be kept in the fridge up to 24 hours.)
• Now cut the dough into 2 pieces. For each piece, flatten with a rolling pin to about 5mm/录 in) thickness. Dust the pasta with flour and pass it through the pasta machine at its widest setting, folding and rolling 7 times (not changing the setting) until you have a rectangular shape 7.5x18cm/3x7 in. It is important to work the dough until it is nice and shiny, as this gives it the bouncy texture. Repeat with the second piece of dough.
• Now you are ready to roll out. Start with the pasta machine at its widest setting, pass the dough through the rollers. Do not fold but repeat this process, decreasing the roller setting down grade by grade with each pass. For most uses, take the pasta down to the penultimate setting - especially for ravioli, as you are sandwiching two layers together when it is folded. (You can roll pasta by hand with a rolling pin, but it will certainly give you a workout!)
• Cut into rounds for ravioli.

Crab bisque for sauce
500g whole velvet crabs, broken into bits
1 onion, roughly chopped
1 leek, roughly chopped
1 fennel bulb, roughly chopped
1 carrot, roughly chopped
4 coves of garlic, roughly chopped
1 tbsp tomato puree
1 tbsp vegetable oil
1 glass white wine
Splash double cream
2 knobs butter
Bunch of parsley
A few springs of thyme

• Heat the vegetable oil in a large heavy-based saucepan and fry the velvet crabs over a high heat for about 5 minutes, breaking them up with the end of a rolling pin as they are cooking, until they change colour. Add the onion, carrots, leek, garlic, fennel and continue cooking for another 5 minutes the vegetables begin to colour.
• Stir well, then herbs and tomato pur茅e, stir well and cook for a minute or so over a low heat. Add the white wine and a good glug of water. Season with pepper.
• Put the lid on the pan and allow to simmer very gently for 1 hour.
• Strain through a colander.
• Return to a clean pan, season if necessary, and bring to the boil. To serve, add the cream and some white crab meat if you wish. Adjust the seasoning again, if necessary, and stir well to avoid the cream splitting. Finish by stirring in the butter.

For Ravioli filling
Brown crab meat
White crab meat
Salt
Black pepper
1 egg beaten
Squeeze of lemon juice

• Bring a pan of salted water to the boil.
• Brush the edges of the rounds with egg wash.
• Put a spoonful of the crab mix in the middle of the pasta round.
• Place another round on top and press down on the edges to make sure it is sealed.
• Gently place the ravioli into the water and cook for 3 minutes.
• Place on a dish and pour the crab sauce on top.
  
  

SAILEAD FE脪IL-ChR脵BAIG, ABHOC脌DO AGUS SIOTRAS

100g fe貌il-chr霉baig gheal, air a bhruich
50g fe貌il-chr霉baig dhonn, air a bhruich
1 abhoc脿do, air a shliseadh gu m矛n
1 orainsear, air a shliseadh gu m矛n
1 seadag phinc, air a shliseadh gu m矛n
1 bulb carabhaidh, air a shliseadh gu m矛n
Mayonnaise, 1 sp脿inn-mh貌r, no gu le貌r airson a thoirt ri ch猫ile
Druthag s霉gh liomaid
Salann
Piobar dubh

• Measgaich an fhe貌il-chr霉baig ann am bobhla le mayonnaise gus a thoirt ri ch猫ile.
• Se脿san le salann agus cuir druthag dhen t-s霉gh liomaid ris agus measgaich.
• Sgeadaich na slisean carabhaidh, abhoc脿do, seadag agus orainseir air an truinnsear.
• Cuir druthag dhen t-s霉gh liomaid air.
• Cuir soitheach-cumaidh air an truinnsear agus l矛on leis an fhe貌il-chr霉baig.
• Cuir an t-soitheach-cumaidh bun-os-cionn air an truinnsear agus tog air falbh e, le c霉ram.
• Gabh leis a鈥� vinaigrette.

Vinaigrette
Ola chroinn-ola
Druthag sh霉gh liomaid
Druthag sh霉gh orainseir
Druthag sh霉gh seadag phinc
Druthag mhil
Druthag f矛on-gheur f矛on geal

Measgaich le ch猫ile gus vinaigrette a dh猫anamh.

CRAB & AVOCADO CITRUS SALAD

100g cooked white crab meat
50g cooked brown crab meat
1 avocado, thinly sliced
1 orange, peeled and thinly sliced
1 pink grapefruit, thinly sliced
1 bulb of fennel, finely sliced
Mayonnaise, 1 tbsp or enough to bind
Squeeze lemon juice
Salt
Black pepper

• Mix the crab meat in a bowl with mayonnaise to bind it.
• Season with salt and add a squeeze of lemon & mix well.
• Arrange the fennel, avocado, grapefruit and orange slices on a plate.
• Add a squeeze of lemon juice.
• Place a mould on the plate and spoon the crab mix into the mould.
• Carefully remove the mould.
• Serve with vinaigrette.

Vinaigrette
Olive oil
Squeeze lemon juice
Squeeze orange juice
Squeeze pink grapefruit juice
Squeeze of runny honey
Splash white wine vinegar
Whisk together to make vinaigrette.

SPRING ROLLS CR脵BAIG TETH & FUAR

1 curran, air a ghearradh na shn矛omhanach
1 tiolaidh dearg, air a ghearradh gu m矛n
1 tiolaidh uaine, air a ghearradh gu m矛n
4 uinneanan-earraich, air an gearradh gu m矛n
50g nudailean r矛s, air am bruich mur th脿
300g fe貌il-chr霉baig air a bhruich
1 sp脿inn-mh貌r sabhs s貌idh
8 duilleagan p脿ipear-r矛s
Pastraidh filo 脿s a鈥� bh霉th
Cularan, air a ghearradh na mhaidean
Duilleagan saileid
R霉sg liomaideige
Piobar dubh
1 sp脿inn-bheag stalc-arbhair air a mheasgachadh le uisge

• Measgaich an t-sabhs s貌idh leis an fhe貌il-cr霉baig

Gus na roilichean p脿ipear-r矛s a dh猫anamh聽

• Cuir duilleag p脿ipear-r矛s air b貌rd gearraidh.
• Cuir dh脿 no thr矛 dhuilleagan saileid air a鈥� mhuin, cuide ri na maidean cularain agus l脿n a sp脿inn dhen fhe貌il-cr霉baig.
• Paisg taobh a-staigh a鈥� ph脿ipeir, an uairsin roilig airson an d霉nadh. D猫an seo leis a鈥� ch貌rr dhen ph脿ipear gus 8 roilichean a dh猫anamh.

Airson spring rolls teth a dh猫anamh

• Cuir na nudailean r矛s ann am bogadh ann an uisge teth airson 3 mionaidean, an uairsin ann an uisge fuar.
• Cuir tro sh矛oltachan agus ge脿rr na ph矛osan nas lugha. F脿g gu aon taobh.
• Cuir na nudailean r矛s, tiolaidhean, sabhs s貌idh, curran agus r霉sg liomaideig ris an fhe貌il-chr霉baig. Measgaich.
• Sgaoil am pastraidh filo air a鈥� bh貌rd.
• An uairsin, a鈥� cleachdadh sgian gheur, ge脿rr am pastraidh air an taobh fhada na 3 striopan, gach striop a鈥� tomhas mu 16 x 24cm.
• Cuir a鈥� chiad striop air a鈥� bh貌rd agus cuir l脿n a sp脿inn dhen l矛onaidh aig ceann an striop as fhaisg ort, gun a bhith buileach a鈥� ruighinn a鈥� chliathaich. Paisg taobh fada am filo thairis air an l矛onadh, an uairsin roilig. Cuir beagan ola air an deireadh gus an roile a dh霉nadh. Cuir an roile air tr猫idhe-脿mhainn agus bruisig le beagan dhen ola a th鈥� air fh脿gail.
• Cuir 2 sp脿inn-mh貌r dhen mheasgachadh air an oir ghoirid agus paisg ceann a鈥� phastraidh thairis air an l矛onadh, an uairsin paisg thairis air na cliathaichean agus roilig gu teann airson an d霉nadh. Bruisig le beagan dhen mheasgachadh stalc-arbhair airson an roile a chumail d霉inte.
• Praidhig ann an inneal-praidhidh domhainn aig 180C, gus an tig na roilichean chun an uachdar agus gus a bheil dath 貌ir orra.

HOT & COLD SPRING ROLLS

1 carrot, spiralised
1 red chilli, finely chopped
1 green chilli, finely chopped
4 spring onions, finely chopped
50g ready cooked rice noodles
300g cooked crab meat
1 tbsp soy sauce
8 rice paper sheets
Ready made filo pastry
Cucumber, cut into thin matchsticks
Salad leaves
Zest of 1 lime
Black pepper
1tsp cornflour mixed with water

• Mix soy sauce in with the crab meat.

To make rice paper rolls

• Lay a sheet of rice paper on a chopping board.
• Place a few salad leaves on top, followed by a few cucumber sticks and then a spoonful of the crab meat.
• Fold in sides of paper, then roll up to enclose. Repeat to make 8 rolls.

To make hot spring rolls

• Soak the rice noodles in hot water for 3 minutes, then transfer to cold water.
• Drain and cut into smaller pieces, set aside.
• To the crab mix, add rice noodles, chillies, soy sauce, carrot spirals, and lime zest. Mix together.
• Unroll the filo.
• Then, using a sharp knife, cut the pastry widthways into 3 strips, each measuring about 16x24cm.
• Lay the top strip lengthways on the work surface and place 1 heaped tablespoon of the filling along the end of the strip closest to you, but not quite up to the edge. Fold the long edges of the filo over the filling, then roll up. Lightly oil the end to seal. Place the roll seam-side down on a baking tray and brush lightly all over with the remaining groundnut oil.
• Place 2 tablespoons of the mixture along the short edge and fold the tip over filling, then fold over sides and roll up tightly to enclose. Seal by brushing seam side with a little cornflour mixture.
• Fry in deep fat fryer at 180C, until they come to the surface and are a golden colour