蜜芽传媒

Rolaichean brioche
Halloumi, air a shliosadh
Uighean
Mil tiolaidh
Salann

Airson an t-sabhs dheitichean
6 deitichean Medjool boga, gun sìl
75g sabhs donn
½ uinnean dearg, air a ghearradh gu mìn
½ spàin-teatha sabhs Tabasco

Geàrr na deitichean cho beag 's a ghabhas. Measgaich leis an t-sabhs donn agus an t-uinnean ann am pana beag.

Bruich, ga mheasgachadh airson 2-3 mhionaidean air teas meadhanach àrd, gus am fàs an sabhs nas tighe.

Thoir far an teas agus leig leis fuarachadh mus tèid an sabhs Tabasco a chur ris agus measgsaich gu math.

Airson na bonnaich bhuntàta
450g buntàta pronn reòite, air a bhlàthachadh
110g flùr plèan
2 spàin-teatha pùdar bèicearachd
50g ìm
½ spàin-teatha salann
Ola airson fraidhigeadh

Cuir salann agus ìm ris a' bhuntàta phronn bhlàth. Dustaig am bòrd le flùr agus sgaoil am buntàta air, a' cur flùr agus pùdar bèicearachd ris. Fuin, a' cur dà chnap ime ris. Aon uair 's gu bheil coltas taoise air, dustaig le barrachd flùr ma tha e a dhìth, ma tha e ro steigeach. Roilig gu tighead 1cm agus geàrr na chearcaill no na thriantain.

Teasaich an ola ann an sgeileid air teas meadhanach àrd, agus bruich airson 4-5 mionaidean gach taobh, gus an tig dath òir air an taobh a-muigh.

Halloumi
Teasaich an ola ann an sgeileid agus teasaich an halloumi, le druthag dhen mhil tiolaidh.

Bruich airson dhà no trì mhionaidean air gach taobh, gus an tig dath òir orra.

Fhad 's a tha thu a' dèanamh seo, teasaich ola ann an sgeileid eile airson an uigh. Fraidhig an t-ugh, gun a bhith ga thionndadh.

Geàrr na rolaichean brioche nan dà leth agus tost ann an sgeileid le ola.

Cuir an sabhs deitichean air aon taobh dhen rola, an uair sin bonnach bhuntàta, pìos halloumi agus an uair sin an t-ugh. Seàsan le salann agus cuir an dàrna leth dhen rola air a mhuin.

POTATO SCONE ROLL WITH EGG, HALLOUMI AND DATE KETCHUP

Brioche rolls
Halloumi,sliced
Eggs
Chilli honey
Salt

For the date ketchup
6 soft pitted Medjool dates
75g brown sauce
½ red onion, finely chopped
½ tsp Tabasco sauce

Chop the dates as finely as you can. Mix with the brown sauce and onion, in a small saucepan.

Cook, stirring for 2 – 3 minutes over a medium heat until the sauce is thickened.

Take it off the heat and allow to cool before adding the Tabasco sauce and mix well.

For the potato scones
450g frozen mashed potatoes, defrosted in the microwave
110g plain flower
2 tsp baking powder
50g butter
½ tsp salt
Oil for frying

Add salt and butter to the warm mashed potatoes. Dust your worktop with flour and spread the potatoes out on the surface, adding some of the flour and baking powder, start kneading, adding 2 knobs of butter. Once it has formed a doughy consistency, dust with more flour if required, if the mixture is too sticky. Roll out to 1cm thickness and cut into rounds or triangles.

Heat oil in a frying pan to a medium heat, cook for 4 – 5 minutes on each side, until golden on the outside.

Halloumi
Heat oil in a frying pan and heat the halloumi, add a drizzle of chilli honey.

Cook for a few minutes on each side, until golden and crispy.

Meanwhile, heat oil in another frying pan for your egg. Fry the egg, sunny side up.

Cut brioche rolls in half and toast on an oiled frying pan.

Layer some of the ketchup onto one side of the roll, add a potato scone, then a piece of halloumi and top with an egg. Seasoning with salt and place the other half of the roll on top.