Food Biadh
Criomagan bhidio gun fho-thiotalan bho phrògraman BBC ALBA le tar-sgrìobhadh Gàidhlig, eadar-theangachadh Beurla is briathrachas. Faodaidh tu na cuspairean a sheòrsachadh a rèir a’ chuspair. Unsubtitled clips from BBC ALBA programmes with a Gaelic transcription, an English translation and vocabulary. You can sort the clips by topic.
Tha Coimhead Gàidhlig ag obrachadh leis an fhaclair. Tagh an taba ‘teacsa Gàidhlig’ agus tagh facal sam bith san teacsa agus fosglaidh am faclair ann an taba ùr agus bidh mìneachadh den fhacal ann. Watch Gaelic is integrated with the dictionary. Select the tab ‘Gaelic text’ and choose any word and the dictionary will open and you will see the English explanation of the Gaelic word.
Na butteries aig Griogair
[Griogair] Butteries – traidiseanta ann an ceann an ear-thuath na h-Alba, ach tha mise a’ cur mo dhreach fhìn orra.
[Griogair] Tha iad math, ach bhithinn ag innse breug nan canainn gun robh iad math dhut.
[Griogair] Seo agaibh a-nis rudeigin à cost’ an ear air cost’ an iar.
[Griogair] ’S e th’ agam ach butteries agus tha iad cho math – làn salainn agus làn ìm’.
[Griogair] Nise, airson tòiseachaidh, tha agam còig cheud agus seachdad ’s a còig grama de dh’fhlùr làidir ’s tha mi a’ cur sin dhan a’ bhobhla.
[Griogair] Agus, tha pacaid seachd gramaichean de bheirm agam cuideachd agus dà spàin-teatha salainn.
[Griogair] Agus bidh tuilleadh salainn anns an ìm a tha a’ dol a-steach na bhroinn.
[Griogair] Agus cuideachd a-steach ann, tha aon spàin-teatha de shiùcair.
[Griogair] Seo a-nis agus bheiridh mi dha mix bheag agus an uair sin tha cha mhòr trì ceud gu leth mìleliotair de bhùrn.
[Griogair] Nis chan eil mi ag iarraidh bùrn fuar a chleachdadh.
[Griogair] Seo a-nis, seo agam taois a tha caran stigeach ach chan eil e ro bhog a bharrachd, fèir math gu leòr airson a thionndadh a-mach agus obrachadh.
[Griogair] Seo a-nis ma-thà, tha an taois againn a’ fàs gu math tight agus tha e nas mìn’ dh’fhaodadh tu ràdh chan eil e stigeil ri mo làmhan cho dona ’s a bha e a bharrachd.
[Griogair] Agus an aon rud a th’ againn ri dhèanamh ’s e fèir a chur ann am bobhla, airson còrr is uair a thìde gu dà uair a thìde - tha e a-rèir dè cho blàth ’s a tha an rùm agaibh - fèir gus am bi e a’ dùblachadh.
[Griogair] Agus sin e, airson na h-ath phìos.
[Griogair] Seo a-nis agaibh, tha an taois air a bhith a’ suidhe airson còrr is uair a thìde, uair a thìde gu leth agam fhìn agus tha e air dùblachadh agus tha e a’ coimhead math fhèin.
[Griogair] A-nis, tha mi fèir a’ dol a thoirt an cling far a’ mhullach agus a’ dol a thoirt an adhar a-mach às.
[Griogair] Agus tha mi a’ dol a chur beagan flùir a-mach air a’ bhòrd.
[Griogair] ’S tha mi fèir a’ dol ga rolaigeadh a-mach coltach ri ceàrnag agus an uair sin, tha sinn a’ dol a chur ìm agus geir anns a’ mheadhan agus tha sinn fèir a’ dol ga dhèanamh coltach ri croissants nuair a tha e coltach ri puff pastry cuideachd le ìm agus tha geir anns an fhear seo cuideachd.
[Griogair] Agus seallaidh mi dhuibh a-nis, tha ceud grama de dh’ìm agus ceud grama de gheir agam ann a sheo agus tha mi fèir air an an dà chuid a mheasgachadh agus tha sinn a’ dol ga chur air muin an taoise againn.
[Griogair] An uair sin, tha mi fèir dol ga sgaoileadh timcheall.
[Griogair] An uair sin, tha mi a’ dol a phasgadh aon thaobh letheach slighe seachad an ìm agus an uair sin an taobh eile leis an ìm seachad air an rud a phaisg mi an toiseachd. Mar sin fhèin.
[Griogair] Agus an uair sin, tha sinn a’ dol ga rolaigeadh a-rithist.
[Griogair] Beagan flùir air a’ bhòrd. Rolaigidh mi e a-mach e a-rithist.
[Griogair] ’S tha mi a-nis dol ga phasgadh trì tropan. Tha mi a’ dol a dhèanamh seo gu math luath seach chan eil mi ag iarraidh gun leagh a’ gheir tuilleadh agus an t-ìm.
[Griogair] Tha mi a’ gearradh na taoise ann an sia pìosan deug agus gan brùthadh le mo chorragan ann an leacannan gun a bhith ro chòrn.
[Griogair] Tha mi an uair sin gan cuir air treidhe air an do mi chrathadh flùir.
[Griogair] Seo a-nis ma-thà agus an uair sin tha mi a’ dol a chur deagh chrathadh de shalann na mara air muin gach fear.
[Griogair] Agus a-nis tha mi fèir a’ dol a chur beagan cling air am muin agus dol gan fhàgail airson leth uair a thìde.
[Griogair] Seo a-nis agaibh na butteries deiseil airson a dhol dhan àmhainn. Tha iad air a bhith a’ suidhe airson leth uair a thìde agus tha iad air fàs gu math aotrom agus air èiridh beagan a-rithist.
[Griogair] Agus tha iad a’ dol dhan àmhainn aig dà cheud is trithead Celsius airson còrr is fichead mionaid.
[Griogair] Uill, gu mì-fhortanach tha agam ri feitheamh còrr is leth uair a thìde mus tèid mi faisg orra ach dè nì mi mu dheidhinn.
[Griogair] Siud an leth uair a thìde as fhaide a dh’fhairich mi a-riamh ach chan eil mi air mo bheul a losgadh.
[Griogair] Ach a-nis, tha an t-àm ann airson fear fheuchainn.
[Griogair] O tha iad sin math, cho bog leis an ìm agus a’ gheir a-staigh na bhroinn agus an t-salann air a’ mhuin agus an crunch math cuideachd.
[Griogair] O, chan fhaigh thu càil nas fhèarr na sin – cho sìmplidh ach cho blasta.
Gregor’s Butteries
[Gregor] Butteries – traditional in the north-east of Scotland, but I’m putting my own twist on them.
[Gregor] They’re good, but I’d be telling a lie if I said that they were good for you.
[Gregor] Here you have something from the east coast in the west coast.
[Gregor] I’m talking about butteries and they are so good – full of salt and butter.
[Gregor] Now, to begin, I have 575g of strong flour and I put it in the bowl.
[Gregor] And, I have a seven-gram packet of yeast as well and two teaspoons of salt.
[Gregor] And there will be more salt in the butter going into it.
[Gregor] And also, a teaspoon of sugar goes into it.
[Gregor] Here we are and I’ll give it a little mix and then add about 350ml of water.
[Gregor] Now I don’t want to use cold water.
[Gregor] Now, I have a dough that is a bit sticky but not too wet, just good enough to turn and work.
[Gregor] Here we go then, our dough is becoming very tight and it’s smoother, you could say it’s not sticking to my hands as badly as it was as well.
[Gregor] All we have to do is just put it in the bowl, for around an hour to two – depending on how warm your room is – and just until it doubles in size.
[Gregor] And that’s all until the next stage.
[Gregor] Here you are, my dough has been sitting for around an hour, an hour and a half and it’s doubled and it’s looking very good.
[Gregor] Now I’m just going to take off the clingfilm from the top and take the air out of it.
[Gregor] And I’m going to put a bit of flour out on the board.
[Gregor] And I’m just going to roll it out into a square and then we’re going to put butter and lard in the middle and we’re going to do it like croissants or puff pastry with butter and lard in this one too.
[Gregor] And now I’ll show you, I have 100g of butter and 100g of lard here and I’m just trying to mix the two together and we’re going to put it on top of our dough.
[Gregor] Then I’m going to spread it about.
[Gregor] Then I’m going to fold one side in half-way across the butter and then the other side half-way over the side that I folded at the start. Just like that.
[Gregor] And then we’re going to roll it again.
[Gregor] A little flour on the board, I’ll roll it out again.
[Gregor] I’m going to fold it three times. I’m going to do this very quickly because I don’t want the lard and butter to melt any more.
[Gregor] I’m cutting the dough into 16 pieces and pushing them with my fingers in slabs without being too gentle.
[Gregor] I then put them on the tray where I sprinkled the flour.
[Gregor] Here we go then and then I’m going to sprinkle a good amount of sea salt on top of each one.
[Gregor] And now I’m just going to put a little cling film on top and I’ll leave them for half an hour.
[Gregor] Now our butteries are ready to go into the oven. They’ve been sitting for half an hour and they’ve become quite light and risen a bit again.
[Gregor] And they’re going into the oven at 230 degrees Celsius for around 20 minutes.
[Gregor] Well, sadly I have to wait for around half an hour before I can go near them but what can I do.
[Gregor] That’s the longest half hour that I’ve had to endure but I didn’t want to burn my mouth.
[Gregor] But now, the time has come to try one.
[Gregor] Oh they’re good, so light with the butter and lard inside them and the salt on top and a good crunch as well.
[Gregor] Oh you won’t get anything better than that – so simple but so tasty.
Na butteries aig Griogair
[Griogair] Butteries – traidiseanta ann an ceann an ear-thuath na h-Alba, ach tha mise a’ cur mo dhreach fhìn orra.
[Griogair] Tha iad math, ach bhithinn ag innse breug nan canainn gun robh iad math dhut.
[Griogair] Seo agaibh a-nis rudeigin à cost’ an ear air cost’ an iar.
[Griogair] ’S e th’ agam ach butteries agus tha iad cho math – làn salainn agus làn ìm’.
[Griogair] Nise, airson tòiseachaidh, tha agam còig cheud agus seachdad ’s a còig grama de dh’fhlùr làidir ’s tha mi a’ cur sin dhan a’ bhobhla.
[Griogair] Agus, tha pacaid seachd gramaichean de bheirm agam cuideachd agus dà spàin-teatha salainn.
[Griogair] Agus bidh tuilleadh salainn anns an ìm a tha a’ dol a-steach na bhroinn.
[Griogair] Agus cuideachd a-steach ann, tha aon spàin-teatha de shiùcair.
[Griogair] Seo a-nis agus bheiridh mi dha mix bheag agus an uair sin tha cha mhòr trì ceud gu leth mìleliotair de bhùrn.
[Griogair] Nis chan eil mi ag iarraidh bùrn fuar a chleachdadh.
[Griogair] Seo a-nis, seo agam taois a tha caran stigeach ach chan eil e ro bhog a bharrachd, fèir math gu leòr airson a thionndadh a-mach agus obrachadh.
[Griogair] Seo a-nis ma-thà, tha an taois againn a’ fàs gu math tight agus tha e nas mìn’ dh’fhaodadh tu ràdh chan eil e stigeil ri mo làmhan cho dona ’s a bha e a bharrachd.
[Griogair] Agus an aon rud a th’ againn ri dhèanamh ’s e fèir a chur ann am bobhla, airson còrr is uair a thìde gu dà uair a thìde - tha e a-rèir dè cho blàth ’s a tha an rùm agaibh - fèir gus am bi e a’ dùblachadh.
[Griogair] Agus sin e, airson na h-ath phìos.
[Griogair] Seo a-nis agaibh, tha an taois air a bhith a’ suidhe airson còrr is uair a thìde, uair a thìde gu leth agam fhìn agus tha e air dùblachadh agus tha e a’ coimhead math fhèin.
[Griogair] A-nis, tha mi fèir a’ dol a thoirt an cling far a’ mhullach agus a’ dol a thoirt an adhar a-mach às.
[Griogair] Agus tha mi a’ dol a chur beagan flùir a-mach air a’ bhòrd.
[Griogair] ’S tha mi fèir a’ dol ga rolaigeadh a-mach coltach ri ceàrnag agus an uair sin, tha sinn a’ dol a chur ìm agus geir anns a’ mheadhan agus tha sinn fèir a’ dol ga dhèanamh coltach ri croissants nuair a tha e coltach ri puff pastry cuideachd le ìm agus tha geir anns an fhear seo cuideachd.
[Griogair] Agus seallaidh mi dhuibh a-nis, tha ceud grama de dh’ìm agus ceud grama de gheir agam ann a sheo agus tha mi fèir air an an dà chuid a mheasgachadh agus tha sinn a’ dol ga chur air muin an taoise againn.
[Griogair] An uair sin, tha mi fèir dol ga sgaoileadh timcheall.
[Griogair] An uair sin, tha mi a’ dol a phasgadh aon thaobh letheach slighe seachad an ìm agus an uair sin an taobh eile leis an ìm seachad air an rud a phaisg mi an toiseachd. Mar sin fhèin.
[Griogair] Agus an uair sin, tha sinn a’ dol ga rolaigeadh a-rithist.
[Griogair] Beagan flùir air a’ bhòrd. Rolaigidh mi e a-mach e a-rithist.
[Griogair] ’S tha mi a-nis dol ga phasgadh trì tropan. Tha mi a’ dol a dhèanamh seo gu math luath seach chan eil mi ag iarraidh gun leagh a’ gheir tuilleadh agus an t-ìm.
[Griogair] Tha mi a’ gearradh na taoise ann an sia pìosan deug agus gan brùthadh le mo chorragan ann an leacannan gun a bhith ro chòrn.
[Griogair] Tha mi an uair sin gan cuir air treidhe air an do mi chrathadh flùir.
[Griogair] Seo a-nis ma-thà agus an uair sin tha mi a’ dol a chur deagh chrathadh de shalann na mara air muin gach fear.
[Griogair] Agus a-nis tha mi fèir a’ dol a chur beagan cling air am muin agus dol gan fhàgail airson leth uair a thìde.
[Griogair] Seo a-nis agaibh na butteries deiseil airson a dhol dhan àmhainn. Tha iad air a bhith a’ suidhe airson leth uair a thìde agus tha iad air fàs gu math aotrom agus air èiridh beagan a-rithist.
[Griogair] Agus tha iad a’ dol dhan àmhainn aig dà cheud is trithead Celsius airson còrr is fichead mionaid.
[Griogair] Uill, gu mì-fhortanach tha agam ri feitheamh còrr is leth uair a thìde mus tèid mi faisg orra ach dè nì mi mu dheidhinn.
[Griogair] Siud an leth uair a thìde as fhaide a dh’fhairich mi a-riamh ach chan eil mi air mo bheul a losgadh.
[Griogair] Ach a-nis, tha an t-àm ann airson fear fheuchainn.
[Griogair] O tha iad sin math, cho bog leis an ìm agus a’ gheir a-staigh na bhroinn agus an t-salann air a’ mhuin agus an crunch math cuideachd.
[Griogair] O, chan fhaigh thu càil nas fhèarr na sin – cho sìmplidh ach cho blasta.
Gregor’s Butteries
[Gregor] Butteries – traditional in the north-east of Scotland, but I’m putting my own twist on them.
[Gregor] They’re good, but I’d be telling a lie if I said that they were good for you.
[Gregor] Here you have something from the east coast in the west coast.
[Gregor] I’m talking about butteries and they are so good – full of salt and butter.
[Gregor] Now, to begin, I have 575g of strong flour and I put it in the bowl.
[Gregor] And, I have a seven-gram packet of yeast as well and two teaspoons of salt.
[Gregor] And there will be more salt in the butter going into it.
[Gregor] And also, a teaspoon of sugar goes into it.
[Gregor] Here we are and I’ll give it a little mix and then add about 350ml of water.
[Gregor] Now I don’t want to use cold water.
[Gregor] Now, I have a dough that is a bit sticky but not too wet, just good enough to turn and work.
[Gregor] Here we go then, our dough is becoming very tight and it’s smoother, you could say it’s not sticking to my hands as badly as it was as well.
[Gregor] All we have to do is just put it in the bowl, for around an hour to two – depending on how warm your room is – and just until it doubles in size.
[Gregor] And that’s all until the next stage.
[Gregor] Here you are, my dough has been sitting for around an hour, an hour and a half and it’s doubled and it’s looking very good.
[Gregor] Now I’m just going to take off the clingfilm from the top and take the air out of it.
[Gregor] And I’m going to put a bit of flour out on the board.
[Gregor] And I’m just going to roll it out into a square and then we’re going to put butter and lard in the middle and we’re going to do it like croissants or puff pastry with butter and lard in this one too.
[Gregor] And now I’ll show you, I have 100g of butter and 100g of lard here and I’m just trying to mix the two together and we’re going to put it on top of our dough.
[Gregor] Then I’m going to spread it about.
[Gregor] Then I’m going to fold one side in half-way across the butter and then the other side half-way over the side that I folded at the start. Just like that.
[Gregor] And then we’re going to roll it again.
[Gregor] A little flour on the board, I’ll roll it out again.
[Gregor] I’m going to fold it three times. I’m going to do this very quickly because I don’t want the lard and butter to melt any more.
[Gregor] I’m cutting the dough into 16 pieces and pushing them with my fingers in slabs without being too gentle.
[Gregor] I then put them on the tray where I sprinkled the flour.
[Gregor] Here we go then and then I’m going to sprinkle a good amount of sea salt on top of each one.
[Gregor] And now I’m just going to put a little cling film on top and I’ll leave them for half an hour.
[Gregor] Now our butteries are ready to go into the oven. They’ve been sitting for half an hour and they’ve become quite light and risen a bit again.
[Gregor] And they’re going into the oven at 230 degrees Celsius for around 20 minutes.
[Gregor] Well, sadly I have to wait for around half an hour before I can go near them but what can I do.
[Gregor] That’s the longest half hour that I’ve had to endure but I didn’t want to burn my mouth.
[Gregor] But now, the time has come to try one.
[Gregor] Oh they’re good, so light with the butter and lard inside them and the salt on top and a good crunch as well.
[Gregor] Oh you won’t get anything better than that – so simple but so tasty.