蜜芽传媒

Fhuair Gregor uighean beaga ghart-eòin bho bhothan air taobh sear Leòdhais. Tha e a’ dèanamh uighean Albannach leotha a’ cleachdadh feòil-chrùbaig, rud a tha traidiseanta is cumanta air cladaichean na h-Alba. ’S mathaid gur ann à Leòdhas a thàinig na h-uighean, ach tha na blasan a tha e a’ cur riutha, ga thoirt tòrr nas fhaide air falbh - gu Thailand!

6 uighean gart-eòin
200g feòil-chrùbaig
2 spàin-mhòr mìrean arain
1 spàin-tì sabhs èisg
½ spàin-tì sùgh teile
1 tiolaidh dearg air a ghearradh mìn – a rèir ur toil
1 uinnean earraich air a ghearradh mìn
1 spàin-tì dinnsear air a bhleith
1 buidheagan
75g flùr plein
1 ugh air a bhualadh
75g mìrean arain panko
Ola glasraich

Lus a’ choire is uinnean an earraich son sgeadachadh
Sabhs tioladh milis son dipeadh

Goil na h-uighean air an socair fad 3 mionaidean. Thoir a-mach às a phana iad is cuir ann am bobhla uisge fuar iad.

Ri bhobhla eile cur an fheòil-chrùbaig, mìrean arain, sabhs èisg, sùgh teile, tiolaidh, uinnean earraich, dinnsear is buidheagan. Cuir mun cuairt gu math le craiteachan salainn.

Is iad a-nis air fuarachadh, thoir an t-slige far nan uighean.

Cuir spàin-mhòr crùbaige nad dhòrn is dèan cearcall còmhnard dhe. Dèan lag sa mheadhan aige is stob ann aon ugh. Còmhdaich an còrr dhen ugh leis an fheòil a tha nad làimh, a’ cruthachadh ball is a’ dèanamh cinnteach nach eil tuill sam bith san fheòil. Fuaraich fad 1 uair mas urrainn dhut.

Cur am flùr, an t-ugh 's na mìrean arain ann an trì diofar bobhlaichean.

Fear ma seach, còmhdaich gach ugh ann am flùr, ugh air a bhualadh is mìrean arain.

Teasaich ola ann am pana mòr. Gu faiceallach, ìslich nan uighean dhan ola. Bruich fad 2-3 mionaidean gus a bheil iad òr-dhonn. Drèan na h-uighean air searbhadair neo air pàipear cidsin.

Ith le beagan uinnean an earraich is lus a’ choire geàrrte agus sabhs tiolaidh milis son an dipeadh ann.

Thai-style Quail Scotch Eggs with Crab
Gregor picked up the quails’ eggs for this recipe from an honesty shed on the east coast of Lewis. He is marrying them with fresh crab, an ingredient traditional and common to the Scottish islands. Though the eggs may be from Lewis, the flavours he adds are from much further afield - Thailand!

6 quails’ eggs
200g mixed white and brown crabmeat
2 tbsp breadcrumbs
1 tsp fish sauce
½ tsp lime juice
1 red chilli, finely chopped – to taste
1 spring onion, finely chopped
1 tsp grated ginger/ginger paste
1 egg yolk
75g plain flour
1 egg, beaten
75g panko breadcrumbs
Vegetable oil for frying

Chopped fresh coriander and spring onion to garnish
Sweet chilli sauce for dipping

Cook the quails’ eggs in a pan of simmering water for 3 minutes. Remove from the pan and plunge into cold water.

To a bowl add the crabmeat, breadcrumbs, fish sauce, lime juice, chilli, spring onion, ginger, egg yolk. Mix together thoroughly with a pinch of salt.

Peel the cooled eggs.

Take a tablespoon of the crab mixture and flatten into a round in the palm of your hand. Make a well in the centre with your finger and place the quail’s egg into it. Wrap the mixture around the egg making sure there are no gaps. Chill for 1 hour if possible.

Put the plain flour, beaten egg and bread crumbs into separate bowls.

One at a time coat the eggs in the flour, then roll in the beaten egg and lastly coat in the panko.

Heat some oil in a large pan. Lower the scotch eggs carefully into the oil. Cook for 2 -3 mins or until golden brown. Drain on kitchen paper.

Serve with sweet chilli sauce and a scattering of chopped spring onion and fresh coriander.