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STOC HAMA

1 iosgaid hama
1 duilleag labhrais
1 uinnean, air a ghearradh
Dhà no thrì eiteanan piobair

• Cuir na gritheidean gu lèir ann am pana mòr. Dòirt bùrn goileach air, ga thoirt air ais chun a’ ghoil agus ga ghoil air a shocair airson uair a thìde gu leth.

HAM STOCK

1 ham hough
1 bay leaf
1 onion, roughly chopped
A few black peppercorns

• Place all ingredients in a large pan. Pour boiling water over it, bring back to the boil and simmer for 1½ hours.

STOC CIRCE

Closach circe amh agus na thig leis
Uinneanan
Currain
Glasraich sam bith eile a tha agad ri làimh
Druthag ola

• Ro-theasaich an ola gu 180C.
• Cuir na gritheidean ann an soitheach ròstaidh le druthag ola. Cuir dhan àmhainn agus leig leis na gritheidean dathadh beagan mus cuirear ann am pana mòr le bùrn gu leòr airson a chòmhdach. Cuir ge bith dè na spìosraidhean a thogras tu ann.
• Thoir chun a’ ghoil aig bruich air a shocair airson 1 - 2 uairean a thìde.

CHICKEN STOCK

Raw chicken carcass and trims
Onions
Carrots
Any other vegetables you have to hand.
Drizzle of oil

• Preheat oven to 180C.
• Place ingredients in a roasting dish and drizzle with oil. Place in the oven and allow ingredients to brown before placing in a large pan with enough water to cover and aromatics of your choice.
• Bring to the boil and simmer for 1 – 2 hours.

CEARC JERK

2 sliasaid circe, leis a’ chraiceann air a thoirt dheth.

Brìgheachadh:

1 spàin-bheag allspice
1 spàin-bheag caineal
1 spàin-bheag cnò-mheannt
3 spàin-mhòr siùcar donn
1 spàin-bheag salann uinnein
1 spàin-bheag tìm
Dhà no thrì geugan tìm
3 - 4 clòbhan creamh, pronn
1 uinnean dearg, air a ghearradh gu mìn
2 uinnean-earraich, air a ghearradh gu mìn
Sùgh 1 orainsear
Sùgh 1 lìm
2 spàin-mhòr sabhs sòidh
2 tiolaidh Scotch Bonnet, air an sliseadh gu mìn
2 spàin-mhòr ola glasraich

• Measgaich gritheidean a' bhrìgheachaidh ann am bobhla mòr. Cuir a’ chearc dhan a’ bhobhla agus suath am brìgheachadh dhan fheòil.
• Fàg gu aon taobh anns am frids airson dhà no thrì uairean a thìde, no fad na h-oidhche, mas urrainn.
• Cuir an fheòil air a’ bhàrbaidhciù, gan tionndadh tric gus dèanamh cinnteach nach steig iad agus gus a bheil air am bruich gu tur.

JERK CHICKEN

2 chicken thighs, with skin removed.

Marinade:

1 tsp allspice
1 tsp cinnamon
1 tsp nutmeg
3 tbsp brown sugar
1 tsp onion salt
1 tsp dried thyme
A few sprigs fresh thyme
3 - 4 garlic cloves, crushed
1 red onion, finely chopped
2 spring onions, finely chopped
Juice of 1 orange
Juice of 1 lime
2 tbsp soya sauce
2 Scotch Bonnet chillies, finely sliced
2 tbsp vegetable oil

• Mix all the marinade ingredients in a large bowl. Place the chicken in the bowl and massage the marinade into the meat.
• Set aside in the fridge for a few hours, preferably overnight for maximum effect.
• Barbecue the chicken thighs, turning often to ensure that they don’t stick and are thoroughly cooked.

SALSA MANGO & ABHOCÀDO

1 mango abaich, air a ghearradh nan ciùbaichean beaga
1 abhocàdo abaich, air a ghearradh nan ciùbaichean beaga
1 uinnean dearg, air a shliseadh gu mìn
Sùgh 1 lìm
Duilleagan choireamain, air an gearradh gu mìn
Duilleagan meannt, air an gearradh gu mìn

• Measgaich a h-uile càil còmhla ann am bobhla.

MANGO & AVOCADO SALSA

1 ripe mango, finely diced
1 ripe avocado, finely diced
1 red onion, finely sliced
Juice of 1 lime
Coriander leaves, finely chopped
Mint leaves, finely chopped

• Mix all the ingredients together in a bowl.

RÌS CHNÒ-CÒCO AGUS PÒNAIREAN DEARG

250g rìs fada
200g pònairean-àirneach, bruich, air an drèanaigeadh agus air an glanadh
200ml bainne cnò-còco
2 spàin-bheag allspice
2 uinnean-earraich, air a ghearradh gu mìn

• Teasaich am bainne cnò-còco ann am pana meadhanach-mòr. Cuir an rìs, na pònairean-àirneach agus an allspice, ga mheasgachadh gu math. Cuir sìos an teas agus leig leis am bainne gu lèir a bhith air a shùghadh a-steach, ga mheasgachadh fad na h-ùine.
• Cuir na h-uinneanan-earraich ris agus measgaich.

RED BEAN AND COCONUT RICE

250g long grain rice
200g cooked kidney beans, drained and rinsed
200 ml coconut milk
2 tsp allspice
2 spring onions, finely chopped

• Heat the coconut milk in a medium pan, add the rice, kidney beans and allspice, stirring well. Reduce the heat and allow all the liquid to be absorbed whilst continuing to stir.
• Add the spring onions and stir through.

SLISEAN ANANN, AIR AM BÀRBAIDHCIUADH

1 anann slàn
Siùcar donn
Druthag ola chroinn-ola

• Rùisg agus thoir am meadhan às an anann agus geàrr na shlisean tiugha.
• Bruisig an t-anann leis an ola chroinn-ola agus cuir beagan siùcar orra mus tèid iad air a’ bhàrbaidhciù.
• Leig leotha losgadh beagan agus tionndaidh chun an taobh eile.

BARBECUED PINEAPPLE SLICES

1 whole pineapple
Brown sugar
Drizzle of olive oil.

• Peel and core the pineapple and cut into thick slices.
• Brush olive oil over the slices and put a little brown sugar on top before placing on the barbecue.
• Allow to start charring before turning and cooking the other side.

MACARONI LE HAMA

200g macaroni tioram
500g càise cheddar, air a bhleith
200g càise parmesan, air a bhleith
70g càise mascarpone
115g ìm
2 spàin-mhòr flùr
1 spàin-mhòr sgeallan Sasannach
350ml bainne (cuir tuilleadh ris, ma tha feum air)
4 slisean hama strìogach, air a ghrileadh agus air a ghearradh na phìosan beaga
Criomagan arain
Piobar dubh

• Ro-theasaich an àmhainn gu 180C.
• Bruich am macaroni ann am pana mòr, gus a bheil e al-dente.
• Drèanaig am macaroni agus cùm beagan dhen bhùrn.
• Leagh an t-ìm ann am pana. Nuair a tha e air leaghadh, cuir am flùr ris, beag air bheag.
• Cuir druthag dhen uisge bho phana a’ mhacaroni agus measgaich gu luath gus nach bi cnapan ann.
• Cuir am bainne ris beag air bheag agus buail e gus am bith e mar shabhs. Cuir barrachd bainne ris ma tha an sabhs ro thiugh.
• Cuir crathadh de phiobar dubh ann.
• Cuir an sgeallan agus a’ hama ris agus measgaich.
• Beag air bheag, cuir an càise cheddar agus am mascarpone ris agus measgaich.
• Cuir am parmesan ris, a’ cumail beagan air ais airson a’ mhullaich.
• Cuir am macaroni ris a’ phana agus measgaich.
• Cuir ann an soitheach freagarrach airson an àmhainn. Seàsan le piobar dubh agus sgeadaich le na criomagan arain agus am parmesan.
• Cuir dhan àmhainn airson timcheall air 20 mionaid, gus an tig dath òir air a’ mhullach.

MACARONI CHEESE WITH BACON

200g dried macaroni
500g cheddar cheese, grated
200g parmesan cheese, grated
70 mascarpone cheese
115g butter
2 tbsp flour
1 tbsp English mustard
350ml milk (add more, if required)
4 slices of streaky bacon, grilled and cut into small bits.
Breadcrumbs
Black pepper

• Preheat the oven to 180C.
• Boil the macaroni in a large pan, to an al-dente bite.
• Drain the macaroni and retain some of the water.
• Melt the butter in a pan, once it has melted, add the flour a little at a time, whisking or using a wooden spoon.
• Add a splash of the water reserved from boiling the macaroni, continue mixing quickly, to avoid any lumps forming.
• Add the milk gradually and continue to whisk until the sauce reaches the desired consistency, add more milk if the sauce has become too thick.
• Add a twist of black pepper.
• Add the mustard and stir the bacon bits through.
• Gradually add the grated cheddar and mascarpone and continue to whisk.
• Add the grated parmesan, reserving a little for the topping.
• Add the pasta to the pan and stir through.
• Transfer to an oven dish. Season with black pepper and layer the breadcrumbs and grated parmesan on top.
• Place in the oven for approximately 20 minutes, until the top has gone golden.

ARAN CREAMH

Baguettes air an leth-bhruich
Ola chroinn-ola
Ìm
2 chlòbha creamh, air an gearradh gu mìn
Na lusan tioram a thogras tu.

• Ro-theasaich an àmhainn gu 180C.
• Leagh an t-ìm agus an ola ann am pana.
• Geàrr na baguettes nan slisean agus cuir air trèidhe àmhainn.
• Cuir crathadh dhen na lusan tioram air an aran agus cuir druthag le ola agus ìm.
• Cuir dhan àmhainn airson 20 mionaidean.

GARLIC BREAD

Par cooked baguettes
Olive oil
Butter
2 cloves of garlic, finely chopped
Dried herbs of your choice.

• Preheat the oven at 180C.
• Melt the butter and oil in a pan.
• Slice the baguettes and lay out on a baking tray.
• Scatter the herbs over the bread and drizzle with the oil & butter.
• Place in the oven for 20 minutes.

CEARC SUPREME

An dèidh a bhith air cearc slàn a chur na phìosan, fàg am pìos supreme sa frids gus a bheilear deiseil a chleachdadh
2 bhroilleach circe (supremes)
2 shlis marag dhubh, na chriomagan
Bad pearsail
Geugan tìm
Ola chroinn-ola
Cnap ime
Salann
Piobar

• Ro-theasaich am bùrn sa sous vide (iomadh-chòcaire) gu teas 68 - 70C.
• Geàrr pòcaid beag sa chearc agus seàsan le salann is piobar.
• Cuir a’ chearc air còmhdach-cling agus cuir a’ mharag dhan phòcaid, a’ dèanamh cinnteach nach cuir thu cus ann. Cuir am pearsail agus an tìm ri taobh na circe agus cuir druthag ola chroinn-ola orra.
• Seàsan a’ chearc a-rithist le salann agus piobar.
• A’ dèanamh cinnteach gu bheilear a’ dùnadh na maraig, cuir an cling film timcheall na circe, a’ cur tuilleadh cling mu thimcheall air ma tha feum air.
• Cuir a’ chearc leis a’ chling ann am poca bìdh, agus gu cùramach, cuir a’ chearc dhan sous vide airson timcheall air 2 uair a thìde.
• Ro-theasaich an àmhainn gu 180C.
• Thoir a’ chearc às an sous vide agus thoir an cling film dheth.
• Cuir ann an soitheach àmhainn agus cuir druthag ola air le cnap ime, agus seàsan. Cuir dhan àmhainn gus an tig dath òir air a' chearc, a' cumail sùil air agus ga chòmhdach leis an t-sùgh bhon t-soitheach an-dràsta 's a-rithist.

CHICKEN SUPREME

After having jointed a whole chicken. Set the supreme joint aside in the fridge until you are ready to use them.
2 breasts of chicken (supremes)
2 slices of black pudding, crumbed
Bunch of parsley
A few sprigs of fresh thyme
Olive oil
Knob of butter
Salt
Black pepper

• Preheat the water in the sous vide (multi-cooker) to a temperature of 68 – 70 C.
• Carefully cut a pocket into the chicken, season with salt and pepper.
• Lay the chicken out on top of cling film and stuff black pudding into the pocket, making sure not to over-fill it. Place parsley and thyme beside the chicken and drizzle with olive oil.
• Season the chicken again with salt and pepper
• Ensuring you are enclosing the back pudding, wrap the cling film around the chicken, wrapping it with another layer of cling film if required.
• Then place the wrapped chicken in a sealable food bag, gently lower the bag into the sous vide, releasing any air from the bag. Then seal the bag and cook the chicken in the sous vide for approximately 2 hours.
• Preheat the oven at 180C.
• Remove the chicken from the sous vide and remove the cling film.
• Place in an ovenproof dish and drizzle with oil, add a knob of butter & season. Place in the oven until the chicken has turned golden, keeping an eye on it and basting with the juices periodically.

LEITEAS AIR A BHRUICH LE LARDONS HAMA AGUS PEASAIREAN

1 leiteas, air a ghearradh na chairtealan
Slisean hama strìogach, air an gearradh nan lardon
Ola
Cnapan ime
Piobar dubh
Salann
Stoc circe (faic gu h-àrd)

• Cuir druthag ola ann am pana. Cuir an hama ris gus a bheil e òr.
• Cuir a’ hama gu aon taobh agus cuir an leiteas dhan phana gus leigeil leis dathadh beagan. Nuair a tha dath a’ tòiseachadh a’ tighinn air, cuir spàin-mhòr dhen stoc thiugh ris. Tionndaidh an leiteas agus cuir cnap ime ris agus leig leis bruich.
• Cuir na peasairean reòite ris agus bruich airson timcheall air 8 mionaidean.
• Seàsan le salann agus piobar.

COOKED LETTUCE WITH BACON LARDONS AND PEAS

1 lettuce, cut into quarters
A few rashers of streaky bacon, cut into lardons
Oil for frying
A few knobs of butter
Black pepper
Salt
Chicken stock (see above)

• Heat a splash of oil in a frying pan. Add the bacon and fry until crisp.
• Set the bacon to one side of the frying pan and place lettuce in the frying pan and allow it to lightly char. When it’s beginning to char, add a tbsp of the thickened stock. Turn the lettuce and add a knob of butter and continue to cook.
• Add the frozen peas and cook for approximately 8 minutes.
• Season with salt and black pepper.

SABHS

½ uinnean dearg
1 clòbha creamh
Druthag mhath fìon geal
Bàrr dùbailte
Cnap ime
Ola
Stoc circe

• Teasaich an ola ann am pana agus fraidhig an t-uinnean dearg agus an garlic.
• Cuir am fìon geal ris agus thoir chun a’ ghoil.
• Cuir beagan dhen stoc bhon chearc ris agus leig leis lùghdachadh.
• Seàsan gu math le salann agus piobar dubh.
• Cuir bàrr agus ìm ris agus buail, a’ leigeil leis an sabhs lùghdachadh.

SAUCE

½ red onion
1 clove of garlic
Good splash of white wine
Double cream
Knob of butter
Oil for frying
Chicken stock

• Heat oil in a pan and fry the red onion and garlic.
• Add the white wine and bring to the boil.
• Add a little of the stock that you have already made from the chicken and allow to reduce.
• Season well with salt and a little black pepper.
• Add cream and butter and continue to whisk, allowing the sauce to reduce.

BUNTÀTA DAUPHINOISE

2 bhuntàta mòr cèireach, air a rùsgadh agus air a shliseadh gu mìn
100ml bainne
100ml bàrr dùbailte
2 gheug tìm
1 clòbha creamh, air a shliseadh gu mìn
2 - 4 cnapan ime
Piobar dubh
Salann

• Ro-theasaich an àmhainn gu 175C.
• Cuir am bainne, am bàrr, cnap ime, creamh agus an tìm dhan phana. Seàsan le salann agus piobar.
• Leig leis a' phana goil air a shocair.
• Cuir pàipear fuine ann an soitheach àmhainn. Cuir na slisean buntàta agus an sùgh dhan t-soitheach, ga chrìochnachadh le cnapan no dhà de dh'ìm.
• Cuir dhan àmhainn airson 20 mionaid.

DAUPHINOISE POTATOES

2 large waxy potatoes, peeled and thinly sliced
100ml milk
100ml double cream
2 sprigs fresh thyme
1 clove of garlic finely sliced
2 – 4 knobs of butter
Black pepper
Salt

• Preheat oven to 175C.
• Place the milk, cream, knob of butter, garlic and thyme in a pan. Season with salt and pepper.
• Bring the pan to a simmer on the hob.
• Line an ovenproof dish with greaseproof paper. Layer the potatoes and liquid in the dish, finishing off with a few knobs of butter on top.
• Place in the oven for 20 minutes.

BONNAICH-ÈISG

1 filead adaig
1 filead adag smoicte
350g - 400g buntàta flùrach
2 - 3 uinneanan-earraich, air an gearradh gu mìn
2 dhuilleag-labhrais
Rùsg 1 liomaid
2 ugh air am bualadh
Criomagan arain
Pearsail, air a ghearradh gu mìn
2 spàin-mhòr sabhs tartar
Piobar dubh
Salann
Bainne
Ola

• Cuir an t-iasg dhan phana cuide ris na duilleagan labhrais, agus còmhdaich le bainne. Goil air a shocair airson mionaid no dhà.
• Thoir às a’ phana agus fàg gu aon taobh.
• Bruich agus pronn am buntàta. Cuir am pearsail, na h-uinneanan-earraich agus an sabhs tartar ris.
• Cuir rùsg an liomaid ris agus seàsan.
• Bris an t-iasg dhan bhuntàta agus measgaich.
• Dèan cumadh bonnaich leotha agus cuir ann am flùr, an uair sin an t-ugh, agus an uair sin còmhdaich le criomagan-arain.
• Cuir ola ann am pana agus cuir suas an teas.
• Fraidhig na bonnaich-èisg airson dhà no thrì mhionaidean air gach taobh, gus am bith iad òr.
• Drèanaig an ola a bharrachd le bhith gan cuir air pàipear cidsin.

FISHCAKES

1 haddock fillet
1 smoked haddock fillet
350 – 400g floury potatoes
2 - 3 spring onions, finely chopped
2 bay leaves
Zest of 1 lemon
2 beaten eggs
Breadcrumbs
Parsley, finely chopped
2 tbsp tartar sauce
Black pepper
Course salt
Milk
Oil for shallow frying

• Place the fish in a pan along with bay leaf and cover with milk. Simmer for a few minutes. Remove from the pan and set aside.
• Boil and mash the potatoes. Add chopped parsley, spring onions and tartar sauce.
• Grate in the lemon zest & season.
• Break the fish into the potatoes and mix together.
• Form fish cakes and dip in flour, then into the beaten egg, then cover in breadcrumbs.
• Pour oil into a frying pan and set on a high heat.
• Fry the fishcakes for a few minutes on both sides, until golden.
• Drain off excess oil by placing on kitchen paper.

PASTA LE HAMA IS BALGAIN-BUACHAIR

Feòil bruich bhon iosgaid hama, air a stialladh
200g pasta penne
2 clòbha creamh, pronn
1 uinnean mòr, air a ghearradh gu mìn
4 - 5 balgain-buachair, air an gearradh
50g peasairean reòite
200g càise bog no crème fraiche
Càise Parmesan
Ola chroinn-ola
1 spàin-bheag oreagàno tioram
1 spàin-bheag tìm tioram
2 lìogh stoc hama
Cnap ime
Druthag fìon geal

• Thoir pana le bùrn chun a’ ghoil agus bruich am pasta a rèir a’ phacaid.
• Ann am pana eile, teasaich ola agus fraidhig an t-uinnean agus an creamh.
• Cuir na balgain-buachair ris agus bruich airson mionaid no dhà, a’ cuir cnap ime ris agus measgaich.
• Cuir an oreagàno agus an tìm ris.
• Cuir an fheòil agus am fìon ris. Measgaich gus am bruich e agus gus an tiormaich am fìon.
• Cuir an stoc ris cuide ri sùgh sam bith bhon iosgaid hama.
• Cuir na peasairean reòite agus bruich airson dhà no thrì mhionaidean.
• Cuir an càise bog ris cuide ris a’ Pharmesan agus measgaich gu math, gus am fàs e nas tighe.
• Measgaich am pasta agus an sabhs.

HAM & MUSHROOM PASTA

Cooked meat from smoked ham hough, shredded
200g penne pasta
2 cloves garlic, crushed
1 large onion, finely chopped
4 – 5 mushrooms, roughly chopped
50g frozen peas
200g soft cheese or crème fraiche
Parmesan cheese
Olive oil for frying
1 tsp dried oregano
1 tsp dried thyme
2 ladles of the hough stock
Knob of butter
Splash of white wine

• Bring a pan of water to the boil and cook the pasta according to the packet instructions.
• In another saucepan, heat oil and saute the onion and garlic.
• Add the mushrooms and cook for a few minutes, add a knob of butter and keep stirring.
• Add the oregano and thyme and stir through.
• Add the cooked meat and a good splash of white wine. Stir through allowing to cook to let the alcohol evaporate.
• Add the stock along with any of the juices from the resting hough.
• Add the frozen peas and continue to cook for a few minutes.
• Add the soft cheese and a grating of parmesan cheese and stir well, allowing it to thicken.
• Incorporate the sauce into the pasta and serve.