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CROQUETAS HAMA AGUS CÀISE

50g ìm
Druthag ola chroinn-ola
½ uinnean beag, air a ghearradh gu mìn
50g flùr plèan
250ml bainne
150g hama Serrano, air a ghearradh
50g càise cheddar, air a bhleith
50g càise gruyere, air a bhleith
1 spàinn-bheag sgeallan Dijon
2 spàinn-mhòr uachdar dùbailte
Salann
Piobar dubh
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2 ugh mòr
50g flùr plèan
140g criomagan-arain tioram
Ola airson fraidhigeadh

• Gus na croqettas a dhèanamh, leagh an t-ìm ann am pana agus cuir an ola ris.
• Fraighig na h-uinneanan airson 3 mionaidean no gus an tig beagan dath orra.
• Nuair a tha an t-uinnean air bogachadh, cuir a’ hama ris. Bruich airson dhà no thrì mionaidean a bharrachd.
• Measgaich am flùr dhan phana agus bruich airson 30 diogan.
• Beag air bheag, cuir am bainne ris, ga mheasgachadh fad na h-ùine, agus bruich air teas ìosal airson 5 mionaidean gus a bheil e tiugh agus gleansach.
• Seàsan le salann, piobar agus an cnò-mheannt.
• Cuir an càise, an sgeallan agus an t-uachdar na mheasg.
• Bruich airson 1 mionaid eile gus an leagh an t-ìm, ga mheasgachadh fad an t-siubhail.
• Dòirt ann am bòbhla agus còmhdaich le fiolm cling gus nach tig craiceann air. Fàg gu aon taobh gus am fuaraidh e, an uairsin cuir dhan fhuaradair airson 2-4 uairean a thìde. Feumaidh e a bhith gu math ragach gus na croquetas a dhèanamh.
• Nuair a tha na tha sa bhobhla rag, thoir làn spàinntean-beaga dheth nad làmhan fhliuch agus rolaig nam bàllaichean gus a bheil cumadh ùighe agad. Dèan 24 dhiubh agus cuir air trèidhe iad. Buail na h-uighean ann an soitheach eu-domhainn, cuir am flùr air truinnsear agus cuir leth dhen na criomagan-arain ann am bòbhla.
• Rolaig gach croqueta anns an fhlùr, an uairsin dhan na h-uighean mus tèid an còmhdach le na criomagan-arain. Cuir air trèidhe-àmhainn air a chòmhdach le pàipear. Cleachd an còrr dhen na criomagan-arain gus am bobhla a lìonadh lethach slighe tro bhith gan còmhdach. Cuir dhan fhuaradair airson 30 mionaid.
• Lìon an treas cuid de phana mòr leis an ola agus teasaich gu 180C (no teasaich an ola ann an inneal-fraidhigidh). Na teasaich cus agus na fàg ola theth leis fhèin. Le bhith a’ cleachdadh spàinn meatailt le tuill ann, cuir 6 croquetas dhan ola agus bruich airson 1.5 mionaidean no gus an tig dath òir-donn orra. Cuir air trèidhe-àmhainn le pàipear-cidsin air gus an ola a bharrachd a shùghadh às. Bruich an còrr dhiubh. Gabh le silidh tiolaidh.

HAM & CHEESE CROQUETAS

50g butter
Splash of olive oil
½ small onion, finely chopped
50g plain flour
250ml milk
150g Serrano ham, diced
50g cheddar, grated
50g gruyere cheese, grated
1 tsp Dijon mustard
2 tbsp double cream
Salt
Black pepper
Grating of nutmeg.

COATING

2 large eggs
50g plain flour
140g dried breadcrumbs
Oil for frying

• To make the croquetas, melt the butter saucepan and add oil.
• Fry the onion for 3 minutess or until lightly coloured.
• When the onion has softened, add the ham. Cook for a further few minutes.
• Stir in the flour and cook for 30 secondss.
• Gradually add the milk, stirring constantly, and cook over a low heat for 5 mins until thick and glossy, to a thick consistency.
• Season with salt, pepper and nutmeg.
• Stir in the cheese, mustard and cream.
• Cook for 1 min more until the cheese melts, stirring constantly.
• Pour into a bowl and cover the surface with cling film to stop a skin forming. Leave to cool, then chill for 2 - 4 hrs. The mixture needs to be very stiff to form the croquetas.
• After the mixture has set, take heaped teaspoons of the mixture and, with wet hands, roll into 24 small oval shapes and put on a tray. Beat the eggs in a shallow bowl, put the flour on a plate and half of the breadcrumbs in a bowl.
• Roll each of the croquetas lightly in flour, then into the egg before coating in breadcrumbs. Place on a baking tray lined with baking parchment. Use the remaining breadcrumbs to top up the bowl halfway through the coating process. Chill for 30 minutes.
• Fill a large saucepan one-third full with the sunflower oil and heat to 180C (or heat the oil in an electric deep-fat fryer). Do not overheat and do not leave hot oil unattended. Using a metal slotted spoon, lower 6 croquets into the oil and cook for 1.5 minutes or until golden brown. Transfer to a baking tray lined with kitchen paper to absorb excess oil, and continue cooking the rest. Serve with the chilli jam for dipping.

SILIDH TIOLAIDH AGUS TOMÀTO

300g tomàtothan, air a ghearradh gu mìn
1 tiolaidh dearg, leis an t-sìol air a thoirt às agus air a ghearradh gu mìn
1 uinnean dearg, air a ghearradh gu mìn
100g siùcar
100ml fìon-geur fìon dearg no balsamic

• Cuir na gritheidean uile còmhla ann am pana mòr agus leig leis goil air a shocair. Cuir mullach air a’ phana caran eu-teann agus bruich airson 50 mionaidean – uair a thìde, ga mheasgachadh an-dràsta ’s a-rithist, gus a bheil e tiugh agus gleansach. Fàg gus fuarachadh mus tèid ith.

TOMATO CHILLI JAM

300g tomatoes, finely chopped
1 red chilli, de-seeded and finely chopped
1 red onion, finely chopped
100g sugar
100ml red wine vinegar or balsamic.

• Put all the ingredients in a large saucepan and bring to a gentle simmer. Cover loosely with a lit and cook for 50 minutes - 1 hour, stirring occasionally, until thick and glossy. Leave to cool before serving.
  
  

STIÙBHA CHORIZO & MARAG DHUIBH

2 sgalaid, air a ghearradh gu mìn
2 chlòbh creamh, air a shliseadh gu mìn
2 spàinn-mhòr ola chroinn-ola
1 ½ cearcaill chorizo, air a rùsgadh agus air a shliseadh
3 slisean marag dhubh, air a rùsgadh agus air a ghearradh
1 spàinn-bheag criomagan tiolaidh
2-3 tiolaidhean uaine, leis an t-sìol air a thoirt às agus air a shliseadh gu mìn
1x 400g cnogan tomàtothan
2 gheug tìm
Bloigh paprika
Salann
Piobar dubh
1 ugh

• Ro-theasaich an àmhainn gu 200C fan.
• Teasaich an ola ann am pana le bonn trom. Fraighig na sgalaidean san ola air a shocair airson 2-3 mionaidean.
• Cuir an creamh ris agus cùm a’ còcaireachd gus a bheil an sgailead bog.
• Cuir suas an teas agus cuir an chorizo ris airson 2-3 mionaidean gus an tig dath òir air.
• Cuir a’ mharag-dhubh ris, agus bruich airson 3 mionaidean eile. Cuir na criomagan tiolaidh dhan phana.
• Cuir sìos an teas agus measgaich na tomàtothan, tìm agus an t-salann agus am piobair agus goil air a shocair airson 5 mionaidean.
• Cuir ann an soitheach freagarrach airson an àmhainn.
• Brùth sìos am meadhan an stiùbha le cùl spàinn. Bris ugh dhan a’ mheadhan, sgeadaich leis an tiolaidh uaine agus cuir dhan àmhainn airson 10 mionaidean gus a bheil an t-ugh bruich.

CHORIZO & BLACK PUDDING STEW

2 shallots, finely chopped
2 cloves of garlic, finely sliced
2 tbsp olive oil
1 ½ chorizo rings, peeled and sliced
3 slices of black pudding, peeled and cut into chunks
1 tsp chilli flakes
2 -3 green chillies, de-seeded and thinly sliced
1 x 400g tin chopped tomatoes
2 sprigs of thyme
Pinch of paprika
Salt
Black pepper
1 egg

• Pre heat the oven to 200’C fan.
• Heat oil in a heavy based pan. Gently cook the oil and shallots over a low heat for a 2-3 minutes.
• Add the garlic and continue to cook until the shallot is translucent, a further 3 minutes.
• Turn up the heat and add the chorizo, cooking for 2-3 minutes to crisp up.
• Add the black pudding, cook for a further 3 minutes. Add chilli flakes.
• Turn down the heat and stir in the tinned tomato, thyme and seasoning and simmer for 5 minutes.
• Transfer to an ovenproof dish.
• Press down with the back of a serving spoon, in the middle of the stew. Crack an egg into it, finish by sprinkling the stew with the sliced green chilli and popping into the oven for 10 minutes until the egg is just set.

GRATIN CRÀIC-PHARTAIN

Feòil 1 cràic-phartain
Feòil 1 partain
2-3 sgalaidean, air a ghearradh gu mìn
1 bad uinneanan-earraich, air a ghearradh gu mìn
1 leigeas, air a ghearradh gu mìn
2 tomàtothan, leis a’ chraiceann air a thoirt dhiubh, an t-sìol air a thoirt às agus air a ghearradh gu mìn
3-4 cnapan ime
Bloigh paprika
Spàinn-mhòr puree tomato
Criomagan-arain ùra
Druthag bhranndaidh
Ola
1 spàinn-mhòr stoc circe aotrom

• Gus na partain a bhruich, cuir gu leòr uisge ann am pana. Nuair a tha an t-uisge a’ goil, cuir gu leòr salann ann (mu 50-60g airson gach liotair uisge). Bruich na pertain fa leth, airson timcheall air 10 mionaidean.
• Leig leotha socrachadh agus thoir an fheòil a-mach asta, a’ dèanamh cinnteach nach eil pàirtean cruaidh ann. Cuir iad ann am bobhlaichean.

Airson a’ ghratin:

• Fraidhig na sgalaidean, na h-uinneanan-earraich agus an leigeas ann am pana le beagan ola agus ìm.
• Cuir na tomàtothan ris agus saute airson 5-10 mionaidean.
• Cuir am branndaidh ris agus leig leis bruich.
• Cuir feòil nam partain dhan phana.
• Seàsan le salann agus piobar.
• Cuir làn a spàinn dhen stoc circe ris agus measgaich gu math.
• Cuir làn a spàinn dhen ghratin ann an slige partain a chaidh a dheagh ghlanadh.
• Cuir na criomagan-arain air a’ mhuin agus crathadh de phaprika.
• Cuir cnap no dhà de dh’ime air a’ mhuin.
• Cuir dhan àmhainn, aig 200C, gus an tig dath òir air na criomagan-arain.

SPIDER CRAB GRATIN (TXANGURRO A LA DONOSTIARRA)

Meat of 1 spider crab
Meat of 1 brown crab
2 – 3 shallots, finely chopped
1 bunch spring onions, finely chopped
1 leek, finely sliced
2 tomatoes, skinned and de-seeded and finely chopped
3 - 4 knobs of butter
Pinch of paprika
1 tbsp tomato puree
Fresh bread crumbs
Splash of brandy
Oil
1 tbsp light chicken stock

• To cook the crabs, put plenty of water to cook in a pan. When it starts to boil, add enough salt (about 50-60 g. Of salt per litre of water). Cook the crabs one by one, approximately for 10 minutes.
• Let them temper and remove the meat, making sure there are no hard parts. Reserve in bowls.

To make the gratin:

• Brown the shallots, spring onion and leek in a pan, in a little oil and butter.
• Add the tomatoes and continue to sauté, 5 – 10 minutes.
• Add the brandy to the pan and let it cook out.
• Add the crab meat to the pan.
• Season with salt & pepper.
• Add a spoonful of chicken stock and mix thoroughly.
• Spoon the mixture into a thoroughly cleaned crab shell.
• Top with breadcrumbs and sprinkle with paprika.
• Place a few knobs of butter on top of the breadcrumbs.
• Place in the oven, at 200 c, until the breadcrumbs have turned golden.
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PAELLA À VALENCIA

AIRSON AN T-STOC
Closach circe
Sgiathan circe
1 uinnean
1 leigeas
1 curran
1 stob soilire
1 geug ròs-Mhoire
1 geug tìm
6 eiteanan piobar

• Geàrr an glasraich gu lèir na phìosan.
• Cuir ann am pana le 2 liotair uisge.
• Goil air a shocair airson 2 uair a thìde.

VALENCIAN PAELLA

FOR THE STOCK
Chicken carcass
Chicken wings
1 Onion
1 leek
1 carrot
1 stick of celery
1 sprig rosemary
1 sprig thyme
6 Peppercorns

• Roughly chop the vegetables.
• Place in a pan with 2 litres of water.
• Put all the ingredients in a pan and bring to the boil.
• Simmer for 2 hours.
  
  

PAELLA

600g rìs paella
100ml ola chroinn-ola
1.5 liotair stoc circe
800g feòil bho shliasaidean circe, cnàimhean air an toirt às agus air a ghearradh na phìosan beaga
Gart-eun, air a ghearradh na phìosan beaga
600g feòil-rabaid, air a ghearradh na phìosan beaga
Chorizo, air a shliseadh gu mìn
2 tomàto, rùisgte, sìol air a thoirt às agus air a bhleith
1 uinnean mòr, air a ghearradh gu mìn
4-5 clòbhan creamh, air a ghearradh agus air a rùsgadh
1 piobar uaine
2 phiobar milis, leis a’ chraiceann air a thoirt dheth
200g pònairean-ruith
Pònairean reòite
Staimean cròch-dhearg
Salann
Pìosan liomaid airson sgeadachadh

• Teasaich an ola ann am pana mòr.
• Sàill an fheòil-rabaid agus ròst sa phana airson 5 mionaidean gus an tig dath air. Cuir lìogh no dhà dhen stoc circe ris.
• Teasaich an ola ann am pana paella. Cuir an fheòil chirce agus an chorizo ris, ga bhruich airson 5 mionaidean. Tionndaidha n fheòil gus dèanamh cinnteach nach steig an fheòil ri bonn a’ phana.
• Thoir an fheòil às a’ phana paella agus fàg gu aon taobh.
• Cuir an t-uinnean, an creamh agus an tomàto bog dhan phana paella. Thoir dath air na tha sa phana, an uairsin cuir am piobar agus na pònairean-ruith dhan phana agus bruich airson timcheall air 10 mionaidean.
• Cuir a’ chròch-dhearg, an rìs agus an stoc dhan phana. Cuir an fheòil gu lèir (agus an fheòil-rabaid) dhan phana paella agus thoir chun a’ ghoil gu luath, airson timcheall air 6 mionaidean.
• Cuir sìos an teas agus bruich airson 10-15 mionaidean eile.
• Cuir na peasairean reòite ris agus leig leotha teasachadh.
• Cuir dheth an teas agus còmhdaich le dà dhuilleag foidhle agus fàg airson 5-10 mionaidean.

PAELLA

600g paella rice
100ml olive oil
1.5 litres Chicken stock
800g chicken thigh meat, bone removed and cut into bite size pieces
Quail, cut into bite size pieces
600g rabbit meat, cut into bite size pieces
Chorizo, finely sliced
2 ripe tomatoes, peeled, de-seeded and grated to a pulp
1 large onion, finely chopped
4 - 5 cloves of garlic, peeled and chopped
1 green pepper
2 sweet pepper, skinned
200g Runner beans
Frozen peas
Saffron threads
Salt
Lemon wedges to garnish

• Heat the oil in a large frying pan
• Salt the rabbit and brown in pan for 5 mins. Add a few ladles of the chicken stock.
• Heat oil in paella pan, add the chicken meat and the chorizo, cook for 5 minutes. Turning to ensure that the meat doesn’t stick to the bottom of the pan.
• Remove the meat from the paella dish and set aside.
• Add onions, garlic and tomato pulp to the paella pan. Brown and then add the peppers, add the runner beans and cook for approximately 10 minutes.
• Add saffron, rice and the stock. Return all the meat, including the rabbit to the paella pan, and bring to the boil rapidly, for approximately 6 minutes.
• Turn the heat low and cook for another 10 - 15 minutes.
• Add the frozen peas and allow to heat through.
• Turn off the heat and cover with a double layer of foil and allow to rest for 5 – 10 minutes.

CHURROS LE SABHS TEÃ’CLAID

50g ìm, air a leaghadh
½ spàinn brìgh faoineig
250g flùr plèan, bho phoca ùr (riatanach airson an t-sùgh a shùghadh)
1 spàinn-bheag pùdar-bèicearachd
1 liotair ola neòinean-grèine
Pìos no dhà de dh’aran

CHURROS WITH CHOCOLATE SAUCE

50g butter, melted
½ tsp vanilla extract
250g plain flour, from a new bag (essential for absorbing the liquid)
1 tsp baking powder
1 litre sunflower oil
A few chunks of bread

AIRSON AN T-SABHS

200g teòclaid dorch, air a bhriseadh na phìosan
100ml uachdar dùbailte
100ml bainne slàn
2 spàinn-mhòr siorap
½ spàinn-mhòr brìgh faoineig

FOR THE SAUCE

200g dark chocolate, broken into chunks
100ml double cream
100ml whole milk
2 tbsp golden syrup
12 tbsp vanilla extract

AIRSON AN T-SIÙCAR CAINNEIL

100g siùcar castair
2 spàinn-bheag cainneal

• Goil an coire agus tomhas 300ml uisge goileach ann an siuga. Cuir an t-ìm agus a’ bhrìgh faoineig ris. Sìoltaich am flùr agus am pùdar-bèicearachd ann am bobhla measgachaidh mòr le bloigh mòr salainn. Dèan tobar sa mheadhan agus dòirt na tha san t-siuga dhan bhobhla agus measgaich an dà chuid gu luath gus nach eil cnapan idir ann. Fàg airson 10-15 mionaidean fhad ’s a tha thathar a’ dèanamh an t-sabhs.
• Cuir gritheidean an t-sabhs ann am pana agus leagh gu socair còmhla, ga mheasgachadh an-dràsta ’s a-rithist gus a bheil sabhs gleansach agad. Cùm blàth air teas ìosal.
• Lìon an treas cuid de phana mòr le ola. Teasaich gus am fàs pìos arain donn ann an 45 diogan – 1 mionaid. Còmhdaich trèidhe le pàipear-cidsin agus measgaich an t-siùcar agus an cainneal còmhla.
• Cuir gob le cumadh rionnaig ann am poca-sgeadachaidh – bhiodh fear 1.5-2cm farsaing freagarrach. Lìon am poca leis an taois agus leig às de 2-3 striopan dhen taois dìreach dhan phana, a’ gearradh gach striop le paidhir siosair. Fraidhig gus an tig dath òir orra. Bi gu math faiceallach an seo ge-ta – ma nochdas bolgain àidhir sna churros dh’fhaodadh iad sprèadhadh, gu h-àraidh ma dh’fhàsas an ola ro theth no ma chleachdas tu seann fhlùr.
• Cho luath ’s a tha churros criospach agus òr, tòg às an ola iad le spàinn le tuill agus drèanaig air an trèidhe leis a’ phàipear-cidsin. Cùm a’ dol leis a chòrr dhen taois, a’ crathadh siùcar-cainneil air na churros bruich. Nuair a than a churros uile dèanta, crath na th’ air fhàgail dhen t-siùcar air am muin agus gabh leis an t-sabhs teòclaid.

FOR THE CINNAMON SUGAR

100g caster sugar
2 tsp cinnamon

• Boil the kettle, then measure 300ml boiling water into a jug and add the melted butter and vanilla extract. Sift the flour and baking powder into a big mixing bowl with a big pinch of salt. Make a well in the centre, then pour in the contents of the jug and very quickly beat into the flour with a wooden spoon until lump-free. Rest for 10-15 mins while you make the sauce.
• Put all the sauce ingredients into a pan and gently melt together, stirring occasionally until you have a smooth shiny sauce. Keep warm on a low heat.
• Fill a large deep saucepan one-third full of oil. Heat until a cube of bread browns in 45 seconds to 1 min. Cover a tray with kitchen paper and mix the caster sugar and cinnamon together.
• Fit a star nozzle to a piping bag – 1.5-2cm wide is a good size. Fill with the rested dough, then pipe 2-3 strips directly into the pan, snipping off each dough strip with a pair of kitchen scissors. Fry until golden brown and crisp. Be very careful here – if air bubbles form in the churros they can explode, especially if the oil overheats or you use old flour.
• Once the churros are crisp and golden brown, remove them from the oil with a slotted spoon and drain on the kitchen paper-lined tray. Carry on cooking the rest of the dough in batches, sprinkling the cooked churros with some cinnamon sugar as you go. When you’ve cooked all the churros, toss with any remaining cinnamon sugar and serve with the chocolate sauce, for dipping.

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