蜜芽传媒

Tha Gregor a’ cur car ùr air marag dhubh traidiseanta Steòrnabhaigh is e a’ dèanamh soitheach a bhiodh math airson brunch. Am broinn rösti criospach buntàta, tha marag dhubh air falach. Tha Gregor a’ ruith leabaidh is bracaist agus ‘s e seo an sabhs hollandaise a bhios e a’ dèanamh cha mhòr a h-uile là.

Nì seo da rösti.

Rösti
2 phìos marag dhubh Steòrnabhaigh
250g buntàta (neo 1 bhuntàta mòr)
¼ uinnean
¼ ubhal
Ola glasraich
Salann
Piobar

Sabhs Hollandaise
2 bhuidheagan
1 spàin-tì fìon-geur fìon geal
Sùgh bho ½ teile
80g ìm air a leaghadh

Son a chur air truinnsear
2 ugh slaoipte
Saidsean geàrrte

Fraidhig a’ mharag fad beagan mhionaidean air gach taobh ann am pana. Cuir an dàrna taobh.

Rùsg is bleith a’ bhuntàta, an t-ubhal is an t-uinnean air muin searbhadair shoithichean. Brùth a-mach a h-uile boinne sùgh as urrainn dhut a cleachdadh an t-searbhadair. Cuir ann am bobhla eile e, cuir mun cuairt le salann is piobar.

Thoir gearradair cruinn a tha beagan nas motha na tha an slis maraige. Cuir ann beagan dhen bhuntàta, an uair sin a' mharag air muin sin, mu dheireadh barrachd bhuntàta a’ dèanamh cinnteach gum brùth thu sìos na cliathaichean e, a còmhdach a' mharag air fad. Tog a-mach às a ghearradair an rösti. Dèan an aon rud a-rithist feuch am bith da rösti deiseil agad.

Teasaich òirleach de dh’ola ann am pana is bruich na rösti fad 3-4 mionaidean air gach taobh gus a bheil iad òr-dhonn. Cuir dhan àmhainn iad aig 160C fad 10 mionaidean fhad ‘s a nì thu an sabhs is na h-uighean.

Son a sabhs hollandaise, cuir bobhla air muin pana le uisge a’ goil air a shocair. Cuir ris a bhobhla na bhuidheagain, fìon-geur, sùgh teile agus craiteachan salainn. Buail gu math air an teas fad mionaid neo dhà gus a bheil e tiugh. Thoir far an teas am bobhla is dòirt ann, air do shocair, an t-ìm leaghte, ga bhualadh fad an t-siubhal feuch am bith e tiugh is mìn.

Cuir an dà rösti air truinnsear le ugh slaopte air mullach gach fear. Air uachdar seo cuir spàinean mòra sabhs hollandaise is craiteachan saidsean geàrrte.

Black Pudding Rösti with poached eggs and hollandaise sauce
This is a fantastic modern brunch recipe but using a famous traditional ingredient from the Isle of Lewis – Stornoway Black Pudding. The fun part is that the black pudding is hidden in a case of crispy potato rösti. Gregor runs his own B&B on the island so this recipe for hollandaise sauce is the one he makes nearly everyday.

Makes 2 röstis.

Rösti
2 pieces of Stornoway Black Pudding
250g potatoes (roughly 1 large potato)
¼ onion
¼ apple
Vegetable oil
Salt
Pepper

Hollandaise sauce
2 egg yolks
1 tablespoon of white wine vinegar
Juice of ½ a lime
80g melted butter

To serve
2 poached eggs
Chopped chives

Fry the black pudding in a pan for a few minutes on each side. Set aside.

Peel and grate the potato, apple and onion into a tea towel over a bowl. Squeeze out as much moisture as possible. Tip into a clean bowl, mix and season with salt and pepper.

To assemble take a round pastry cutter or chef’s ring that is slightly bigger than your slice of black pudding. Add a layer of the grated potato mixture, top with a slice of black pudding and then more of the potato mixture making sure to tuck it down the sides of the mould so it fully encases the black pudding. Remove the ring and repeat so you have two röstis.

Heat an inch of oil in a pan and fry the röstis for 3-4 minutes on each side until golden brown. Place in the oven to keep warm for 10 minutes or so at 160C whilst you make the sauce and the poached eggs.

For the hollandaise sauce, place a bowl over a pan of simmering water. Add the egg yolks, vinegar, lime juice and a pinch of salt. Whisk this on the heat for a few minutes until thick. Remove from the heat and, whilst beating constantly, add the melted butter gradually, until smooth and thick.

To serve, place the röstis on a plate, top each with a poached egg, generous dollops of the hollandaise sauce and a sprinkling of chopped chives.