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CASSOULET CIRCE

Ola
6 isbeanan
200g gaman smocte
6 sliasaidean circe, leis a’ chnàimh air a thoirt às agus air a ghearradh na phìosan
6 stoban soilire, air a ghearradh
3 currain, air a ghearradh
2 uinnean air a shliseadh
3/4 clòbhan creamh, pronn
2 chnogan tomato
1 gloinne fìon dearg
1 spàinn-bheag siùcar
Criomagan tiolaidh
2 dhuilleag-labhrais
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300ml stoc circe
Piobar
Pearsail agus rùsg orainsear airson a sgeadachadh.

• Fraidhig na h-isbeanan gus an tig dath òir, donn orra.
• Cuir na h-uinnean dhan phana. Faodar na h-isbeanan a thoirt às a’ phana nuair a tha dath air a thighinn orra gus dath a thoirt air na h-uinneanan.
• Cuir a’ chearc dhan phana leis a’ chreamh gus an tig dath orra.
• Cuir na tha sa phana ann an soitheach casserole. Cuir na currain, soilire, gaman, tomàtothan, criomagan tiolaidh, duilleagan-labhrais, fìon dearg, stoc agus piobar ann cuideachd.
• Goil air a shocair air a’ stòbha.
• Gluais do dh’àmhainn teth airson 45 mionaidean.
• Thoir an t-soitheach às an àmhainn agus cuir na pònairean-ime ris. Tionndaidh an teas sìos gu 180 agus cuir air ais dhan àmhainn airson timcheall air 30 mionaid.
• Ith an cassoulet bho bhòbhlaichean domhainn, sgeadaichte le pearsail agus rùsg orainsear.

CHICKEN CASSOULET

Oil
6 sausages
200g smoked gammon
6 Chicken thighs, boned and cut in chunks
6 celery sticks, sliced in chunks
3 carrots, sliced in chunks
2 sliced onions
3/4 garlic gloves, crushed
2 tins tomatoes
1 glass red wine
1 tsp sugar
Chilli flakes
2 bay leaves
Butter beans
300ml chicken stock
Pepper
Parsley & orange zest to garnish.

• Fry sausages till brown.
• Add onions to sausage pan. You can remove sausages once they have browned and allow onions to brow.
• Add chicken and add to the pan with garlic and brown.
• Transfer to a casserole dish. Add carrots, celery, gammon, tomatoes, chilli flakes, bay leaves, red wine, stock and pepper.
• Bring to a simmer on the hob.
• Transfer to a hot oven for 45 minutes,.
• Remove from the oven and add the beans. Reduce heat to 180 and return to the oven for a further 30 minutes approx.
• Serve in deep bowls, garnished with parsley & grated orange zest.
  
  

SAILEAD NICOISE

300g buntàta ùr
150g pònairean uaine, air an deasachadh
3 uighean
2 leiteas baby gem
Ola chroinn-ola extra virgin
200g tomàtothan beaga
2 spàinn-mhòr fìon-gheur balsamic
Làn dùirn de dhuilleagan lus an rìgh
Tuna no bradan air a bhruich

SALAD NICOISE

300g new potatoes
150g green beans, trimmed
3 eggs
2 baby gem lettuces
Extra Virgin olive oil
200g cherry tomatoes
2tbs Balsamic vinegar
Basil leaves, handful
Cooked tuna or salmon

SABHS

50g dearcan-ola dubha
5 fileatan ainseabhaidh
1 clòbh creamh
Sùgh leth liomaid
4 spàinn-mhòr ola chroinn-ola
1 spàinn-mhòr fìon-gheur balsamic

• Bruich na h-uighean airson 6 mionaidean. Leig leotha fuarachadh.
• Cuir na gritheidean airson an t-sabhs còmhla ann an inneal-bìdh agus bleith. Fàg gu aon taobh.
• Leth-bhruich am buntàta agus cuir ann am bòbhla le deigh.
• Geàrr am buntàta ann an dà leth agus fraidhig ann an ola chroinn-ola gus an tig dath orra.
• Cuir na tomàtothan dhan phana agus cuir suas an teas.
• Cuir druthag dhen fìon-gheur balsamic ris, le beagan salann agus piobar. Fàg gu aon taobh.
• Cuir na duilleagan leateis ann am bobhla, seàsan le sùgh liomaid, druthag ola chroinn-ola, salann agus piobar.
• Deasaich an sailead gu grinn air truinnsear, a’ cur a’ bhradan no an tuna air a’ mhuin.
• Dòirt druthag dhen t-sabhs thairis air an t-sailead agus sgeadaich le na dearcan-ola dubha.

DRESSING

50g black olives
5 anchovy fillets
1 clove garlic
Juice of half lemon
4 tbs olive oil
1 tbs Balsamic vinegar

• Boil the eggs for 6 minutes. Allow to cool.
• Combine dressing ingredients and blitz. Set aside.
• Par boil the potatoes and put into an iced bowl.
• Cut the potatoes in half and fry in olive oil, until golden brown.
• Add tomatoes to the pan and turn the heat up.
• Add a splash of Balsamic vinegar, season with salt and set aside.
• Place the lettuce leave in a bowl, season with lemon juice, drizzle of olive oil, salt and black pepper.
• Assemble the salad on a plate, adding cooked tuna or salmon.
• Drizzle the dressing over the salad and dress with olives.
  
  

MEUNIÉRE LEÒBAIG AGUS FINEAL AIR A MHÌN-STIUBHADH

1 filead leòbaig
2 bholg fineil
2 spàinn-mhòr capairean, air a ghearradh gu mìn
Pearsail, air a ghearradh gu mìn
Geug tìm
Geug ròs-Mhoire
Sùgh 1 liomaid
30g ìm
3 spàinn-mhòr ola chroinn-ola
6 spàinn-mhòr flùr plèan
Stoc circ no glasrach

• Bris am fineal an àirde agus cuir druthag ola chroinn-ola air. Seàsan le salann.
• Fraidhig am fineal air a shocair gus an tòisich dath a’ tighinn air.
• Gluais gu soitheach freagarrach airson àmahinn le an ròs-Mhoire, tìm agus stoc airson a chòmhdach.
• Seàsan le piobar.
• Cuir dhan àmhainn aig 180 airson 20 mionaid.

• Dèan fileadan dhen leòbag, no cleachd pìos èisg a th’ air fhileadadh cheana, leis a’ chraiceann no às aonais.
• Seàsan an t-iasg agus cuir deagh chòmhdach de fhlùr air.
• Teasaich an ola le cnap ime ann am pana.
• Fraidhig an leòbag airson 2 mhionaid gach taobh.

SOLE MEUNIÉRE & BRAISED FENNEL

1 fillet of sole
2 bulbs of fennel
2 tbsp capers, finely chopped.
Parsley, finely chopped.
Sprig Thyme
Sprig Rosemary
Juice of 1 lemon
30g Butter
3 tbsp Olive oil
6 tbsp plain flour
Chicken or vegetable stock.

• Break the fennel up and toss with olive oil. Season with salt.
• Into a frying pan and fry gently on the hob until it starts to brown.
• Transfer to an oven-proof dish with rosemary, thyme, chicken stock to cover.
• Season with pepper.
• Transfer back to the oven at 180 for 20 minutes.

• Fillet the sole, or use ready filleted piece, with or without skin.
• Season the fish and dust well with flour.
• Heat olive oil and a knob of butter in a frying pan.
• Fry the sole for 2 minutes on each side.

SABHS

• Fraidhig an t-ìm ann am pana gus an tòisich dath a’ tighinn air, a’ dèanamh cinnteach nach loisg e.
• Cuir na capairean, am pearsail agus druthag sùgh liomaid na mheasg.
• Cuir an t-iasg air truinnsear agus le spàinn, dòirt an t-sabhs gu faiceallach air a’ mhuin, leis an fhineal ri thaobh.

SAUCE

• Fry the butter in a pan until it starts to brown, taking care that it doesn’t burn.
• Add capers parsley and squeeze of lemon juice.
• Plate the fish and spoon the sauce over, with fennel on the side.
  
  

CEARC-GHINI RÃ’STA LE LEANTAILEAN UAINE

1 cearc-ghini
100g hama smocte, air a ghearradh
100g sneàp le mullach purpaidh, air a ghearradh
1 uinnean mòr, air a ghearradh
1 ubhal còcaireachd, air a ghearradh
1 clòbhan creamh, pronn
2 stob soilire, air a ghearradh
1 bouquet garni
1 duilleag labhrais
Pearsail
Leann-ubhail tioram
Crème fraiche
Ola chroinn-ola
Ola glasraich
Crap ime
Salann
Piobar dubh

• Teasaich an ola agus an ola chroinn-ola ann am pana.
• Seàsan a’ chearc-ghini gu math le salann agus piobar.
• Cuir a’ chearc-ghini dhan phana agus fraidhig air gach taobh gus dath a chur air.
• Fhad ’s a thathar a’ dèanamh seo, fraidhig a’ hama san t-soitheach ròstaidh gus an tig dath air.
• Cuir an ubhal, an creamh agus an glasraich ris an t-soitheach agus leig leis bruich beagan.
• Nuair a tha dath air a thighinn gach taobh dhen chearc-ghini, cuir dhan t-soitheach ròstaidh leis a’ bhouquet garni, seàsan agus steall mhath dhen leann-ubhail.
• Thoir chun a’ ghoil agus còmhdaich le cloche de phàipear-fuine agus mullach an t-soithich. Cuir an teas sìos agus leig leis bruich airson timcheall air 30 mionaidean, a rèir meud na circe-gini.

PAN ROASTED GUINEA FOWL WITH GREEN LENTILS

1 Guinea fowl
100g Smoked bacon, diced
100g Purple top turnip, chopped
1 large onion, chopped
1 cooking apple, diced
4 cloves garlic, crushed
2 sticks of celery, chopped
1 Bouquet garni
1 Bay leaf
Parsley
Dry cider
Crème fraiche
Olive oil
Vegetable oil
Knob of butter
Salt
Black pepper

• Heat vegetable oil and olive oil in frying pan.
• Season the guinea fowl well with salt and pepper.
• Place the guinea fowl in the frying pan and brown well, on all sides.
• Meanwhile, fry the bacon in the pot roast pan and brown.
• Add apples, garlic and vegetables and cook down a little.
• Once browned on all sides, transfer the guinea fowl into the pot roast pan, along with bouquet garni, season and add a good glug of cider.
• Bring to the boil, cover with a cloche of greaseproof paper, and lid. Reduce heat on hob and allow to cook for approximately 30 minutes, depending on the size of the guinea fowl.
  
  

LEANTAILEAN UAINE

Leantailean uaine
20g lardons hama
6 sgalaidean, air an rùsgadh agus air an gearradh ann an dà leth
Cnap ime
Ola glasraich
2 chlòbh creamh

• Thoir na leantailean chun a’ ghoil ann am bùrn, air a sheàsanadh le salann agus piobar, le creamh agus bouquet garni.
• Teasaich an ola agus an t-ìm ann am pana.
• Cuir na lardons hama, creamh slàn agus sgalaidean ris a’ phana gus an tig dath orra.
• Cuir na leantailean dhan phana, cuide ri beagan dhen t-sùgh às an robh iad a’ bruich.
• Measgaich gu math. Cuir cnap ime agus pearsail ris.
• Measgaich agus leig leis a’ phearsail blàthachadh.

GREEN LENTILS

Green lentils
20g Bacon lardons
6 shallots, peeled and halved
Knob of butter
Vegetable oil
2 cloves of garlic

• Bring the lentils to the boil in water, seasoned with salt & pepper, with garlic and a bouquet garni.
• Heat oil and butter in a frying pan.
• Add bacon lardons, whole garlic, shallots and allow to brown.
• Spoon the lentils into the frying pan, including some of the liquid from the lentils.
• Stir well, add a knob of butter and chopped parsley.
• Stir and allow the parsley to warm through.