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 preadsalan aig Griogair
[Griogair] 'S e an cumadh a tha sònraichte mu dheidhinn pretzels. Tha iad tarraingeach, blasta, le tòrr salainn air am muin.
[Griogair] Agus a’ chiad rud a tha sinn a’ dol a dhèanamh, ’s e cur leth phacaid beirm a-steach còmhla ri ceud is ochdad milleliotair de bhùrn blàth.
[Griogair] Agus tha mi a’ dol a chleachdadh forc airson a bhualadh còmhla.
[Griogair] Fad na tìde tha mi a’ cur beirm a-steach còmhla ris a’ bhùrn an toiseach gus an tèid e tron fhlùr gu lèir.
[Griogair] Agus cuiridh mi còmhla ri sin, leth spàin mhòr de shiùcar donn agus leth spàin mhòr cuideachd de dh’ìm agus an ìm a tha seo tha mi air a leaghadh.
[Griogair] Agus còmhla ri sin cuiridh mi leth spàin-teatha de shalainn.
[Griogair] Salainn àbhaisteach, agus cha chanadh tu gun robh mòran ann, ach tha tòrr salainn ri thighinn fhathast.
[Griogair] Nise, cleachdaidh mi an forc a-rithist agus cuiridh mi sin còmhla.
[Griogair] Tha sin a' coimhead math gu leòr.
[Griogair] Ann am bobhla mòr cuiridh mi ceud is còig air fhichead grama flùr làidir geal agus an aon chuideam de fhlùr plèan.
[Griogair] Nise, tha na nìthean fliuch a’ dol ann agus cleachdaidh mi an spàin airson a h-uile càil a thoirt còmhla.
[Griogair] Tha an mixture againn caran bog aig an ìre-sa, ach bheiridh sinn dha measgachadh beag airson mionaid no dhà agus an uair sin faodaidh sinn a chur a-mach air bòrd le beagan flùir.
[Griogair] Nise na gabh feagal aig an ìre-sa tha e a’ coimhead gu math bog, ach fàsaidh e nas teann fhad ’s a tha thu ga obrachadh.
[Griogair] Chan fheum thu dhol dhan gym ma tha thu a’ dèanamh seo.
[Griogair] Bheiridh seo beagan thìde ’s dòcha trì mionaidean gu ceithir mionaidean no mar sin.
[Griogair] Tha sin nist deiseil airson dhol dhan a’ bhobhla.
[Griogair] Is mi tha sgìth a-nis, ach seall na muscles a tha seo.
[Griogair] Tha mi ga chur gu aon thaobh airson uair a thìde le clingfilm air a’ mhuin agus bidh e air dùblachadh.
[Griogair] Aithnichidh sibh a-nis gu bheil an taois againn air èirigh agus faodaidh sinn an clingfilm a thoirt dheth, agus an adhar a phutadh a-mach às.
[Griogair] Tha mi a’ dol a dhèanamh sia pìosan dheth na seo.
[Griogair] Nise, tha mi a’ dol a roiligeadh gach pìos a-mach coltach ri isbean a tha fichead sa dhà òirlich fada.
[Griogair] Tòiseachaidh bhon a’ mheadhan agus ag obrachadh an taois a-mach gu na cliathaichean.
[Griogair] Tha e a-nis coimhead coltach ri cha mhòr nathair le cho fada ’s a tha e.
[Griogair] Nise, siud aon, agus cumaidh sinn oirnn leis a’ chòrr.
[Griogair] Tha mi a’ dol a dhèanamh cumadh a tha coltach ri bròg eich dh’fhaodadh tu ràdh an toiseach agus an uair sin tha mi a’ cur an dhà deireadh seachad air a’ chèile agus a-rithist agus an uair sin ga thionndadh suas agus ga bhrùthadh a-steach dhan na cliathaichean.
[Griogair] Nise, seo am pìos annasach, tha mi a’ dol a chleachdadh liotair de bhùrn goileach agus tha mi a’ dol ga chur ann am bobhla còmhla ri seasgad grama de sòda arain.
[Griogair] Agus an rud a tha a’ dol a thachairt an seo, ’s e gu bheil e a’ dol a thoirt dath donn, donn air na pretzels nuair a thig iad às an àmhainn.
[Griogair] Agus bidh e a’ toirt rud beag de chraiceann dha cuideachd air sgàth ’s gu bheil mi air an taois a chur ann am bùrn teth an toiseach.
[Griogair] Nise, tha sinn fèir gan cur a-steach agus an uair sin, gheibh mi na tionaichean agam deiseil.
[Griogair] Agus, nì sin a’ chùis.
[Griogair] Tha sinn airson gun tig am bùrn gu lèir dheth agus faodaidh sinn iad sin a chur a-mach air an tiona.
[Griogair] Agus tha mi airson ’s gun cuidich mi na pretzels agus gum bi iad a’ coimhead ceart.
[Griogair] Chan e na caoraich a tha a’ faighinn dipeadh an-diugh idir, ’s e na pretzels.
[Griogair] Seo far a bheil an t-salann a’ tighinn a-steach, agus tha mi a’ cleachdadh salann na mara, agus tha mi fèir ga chur timcheall mullach gach fear.
[Griogair] Tha iad seo a-nis deiseil airson dhol dhan àmhainn aig ceud agus ochdad fan, agus thèid iad ann airson dusan mionaid, ’s dòcha còig deug mionaidean no mar sin.
[Griogair] Cumar sùil air, tha sibh ag iarraidh an dath dorcha a tha sin.
[Griogair] A-steach leotha.
[Griogair] Nach eil sin a’ coimhead eireachdail, tha mi a’ dol a-steach airson gàmag.
[Griogair] O uill, tha sin cho math, cruaidh air an taobh a-muigh agus bog anns a’ meadhan, agus fèir saillt’ gu leòr dhòmhsa.
[Griogair] Math fhèin!
Gregor's pretzels
[Gregor] It’s the shape that’s special about pretzels. They are attractive, tasty, with lots of salt on top.
[Gregor] And the first thing that we’re going to do, is to put half a packet of yeast in with 180ml of warm water.
[Gregor] And I’m going to use a fork to beat it together.
[Gregor] All the time I’m putting yeast in together with the water first so it goes through all the flour.
[Gregor] And I’ll put it together with that, half a large spoon of brown sugar and half a large spoon too of butter and I’ve melted this butter.
[Gregor] And together with that I’ll put half a teaspoon of salt.
[Gregor] Normal salt, and you wouldn’t say that there was a lot in it, but there’s a lot of salt to come still.
[Gregor] Now, I’ll use the fork again and I’ll mix that together.
[Gregor] That’s looking good enough.
[Gregor] In a large bowl, I’ll out 125g of strong white flour and the same weight of plain flour.
[Gregor] Now, the wet things go in and I’ll use the spoon to bring everything together.
[Gregor] Our mixture is a bit soft at this point, but we’ll give it a wee mix for a minute or two and then we can put it out on the board with a little flour.
[Gregor] Now don’t be scared at this point it looks very soft, but it will grow thicker while you work it.
[Gregor] You don’t have to go to the gym if you’re doing this.
[Gregor] This will take a wee bit of time, maybe three minutes to four minutes or similar.
[Gregor] We’re now ready to go into the bowl.
[Gregor] I am tired now, but look at these muscles.
[Gregor] I’m putting it to one side for an hour with clingfilm on top of it and it will have doubled.
[Gregor] You’ll recognise now that our dough has risen and we can take the clingfilm off, and push the air out of it.
[Gregor] I’m going to make six pieces from this.
[Gregor] Now, I’m going to roll each piece out like a sausage that is 22 inches long.
[Gregor] Starting from the middle and working the dough out to the sides.
[Gregor] It now looks almost like a snake with how long it is.
[Gregor] Now, that’s one, and we’ll keep going with the rest.
[Gregor] I’m going to make a shape that’s like a horseshoe you could say first and then I’m buying the two ends over each other and again and then turning it up and pushing it in to the sides.
[Gregor] Now, this is the strange part, I’m going to use a litre of boiled water and I’m going to put it in a bowl with 60g of soda bread.
[Gregor] And the thing that’s going to happen here is that it’s going to take a brown, brown colour on the pretzels when they come out of the oven.
[Gregor] And it will take a bit of a skin too because I’ve put the dough in hot water first.
[Gregor] Now we’re just putting them in and then I’ll get my tins ready.
[Gregor] And that will do the job.
[Gregor] We want all the water to come off and we can put them out on the tin.
[Gregor] And I want to help the pretzels so that they’ll look right.
[Gregor] It’s not the sheep that are getting a dipping today at all, it’s the pretzels.
[Gregor] Here’s where the salt comes in and I’m using sea salt, and I’m just putting it around the top of each one.
[Gregor] These are now ready to go into the oven at 180 fan, and they’ll go in for 12 minutes, maybe 15 minutes or similar.
[Gregor] Keep an eye on it, you want that dark colour.
[Gregor] In with them.
[Gregor] Doesn’t that look beautiful, I’m going in for a mouthful.
[Gregor] Oh well, that’s so good, hard on the outside and soft in the middle, and just salty enough for me.
[Gregor] Very good!
Na preadsalan aig Griogair
[Griogair] 'S e an cumadh a tha sònraichte mu dheidhinn pretzels. Tha iad tarraingeach, blasta, le tòrr salainn air am muin.
[Griogair] Agus a’ chiad rud a tha sinn a’ dol a dhèanamh, ’s e cur leth phacaid beirm a-steach còmhla ri ceud is ochdad milleliotair de bhùrn blàth.
[Griogair] Agus tha mi a’ dol a chleachdadh forc airson a bhualadh còmhla.
[Griogair] Fad na tìde tha mi a’ cur beirm a-steach còmhla ris a’ bhùrn an toiseach gus an tèid e tron fhlùr gu lèir.
[Griogair] Agus cuiridh mi còmhla ri sin, leth spàin mhòr de shiùcar donn agus leth spàin mhòr cuideachd de dh’ìm agus an ìm a tha seo tha mi air a leaghadh.
[Griogair] Agus còmhla ri sin cuiridh mi leth spàin-teatha de shalainn.
[Griogair] Salainn àbhaisteach, agus cha chanadh tu gun robh mòran ann, ach tha tòrr salainn ri thighinn fhathast.
[Griogair] Nise, cleachdaidh mi an forc a-rithist agus cuiridh mi sin còmhla.
[Griogair] Tha sin a' coimhead math gu leòr.
[Griogair] Ann am bobhla mòr cuiridh mi ceud is còig air fhichead grama flùr làidir geal agus an aon chuideam de fhlùr plèan.
[Griogair] Nise, tha na nìthean fliuch a’ dol ann agus cleachdaidh mi an spàin airson a h-uile càil a thoirt còmhla.
[Griogair] Tha an mixture againn caran bog aig an ìre-sa, ach bheiridh sinn dha measgachadh beag airson mionaid no dhà agus an uair sin faodaidh sinn a chur a-mach air bòrd le beagan flùir.
[Griogair] Nise na gabh feagal aig an ìre-sa tha e a’ coimhead gu math bog, ach fàsaidh e nas teann fhad ’s a tha thu ga obrachadh.
[Griogair] Chan fheum thu dhol dhan gym ma tha thu a’ dèanamh seo.
[Griogair] Bheiridh seo beagan thìde ’s dòcha trì mionaidean gu ceithir mionaidean no mar sin.
[Griogair] Tha sin nist deiseil airson dhol dhan a’ bhobhla.
[Griogair] Is mi tha sgìth a-nis, ach seall na muscles a tha seo.
[Griogair] Tha mi ga chur gu aon thaobh airson uair a thìde le clingfilm air a’ mhuin agus bidh e air dùblachadh.
[Griogair] Aithnichidh sibh a-nis gu bheil an taois againn air èirigh agus faodaidh sinn an clingfilm a thoirt dheth, agus an adhar a phutadh a-mach às.
[Griogair] Tha mi a’ dol a dhèanamh sia pìosan dheth na seo.
[Griogair] Nise, tha mi a’ dol a roiligeadh gach pìos a-mach coltach ri isbean a tha fichead sa dhà òirlich fada.
[Griogair] Tòiseachaidh bhon a’ mheadhan agus ag obrachadh an taois a-mach gu na cliathaichean.
[Griogair] Tha e a-nis coimhead coltach ri cha mhòr nathair le cho fada ’s a tha e.
[Griogair] Nise, siud aon, agus cumaidh sinn oirnn leis a’ chòrr.
[Griogair] Tha mi a’ dol a dhèanamh cumadh a tha coltach ri bròg eich dh’fhaodadh tu ràdh an toiseach agus an uair sin tha mi a’ cur an dhà deireadh seachad air a’ chèile agus a-rithist agus an uair sin ga thionndadh suas agus ga bhrùthadh a-steach dhan na cliathaichean.
[Griogair] Nise, seo am pìos annasach, tha mi a’ dol a chleachdadh liotair de bhùrn goileach agus tha mi a’ dol ga chur ann am bobhla còmhla ri seasgad grama de sòda arain.
[Griogair] Agus an rud a tha a’ dol a thachairt an seo, ’s e gu bheil e a’ dol a thoirt dath donn, donn air na pretzels nuair a thig iad às an àmhainn.
[Griogair] Agus bidh e a’ toirt rud beag de chraiceann dha cuideachd air sgàth ’s gu bheil mi air an taois a chur ann am bùrn teth an toiseach.
[Griogair] Nise, tha sinn fèir gan cur a-steach agus an uair sin, gheibh mi na tionaichean agam deiseil.
[Griogair] Agus, nì sin a’ chùis.
[Griogair] Tha sinn airson gun tig am bùrn gu lèir dheth agus faodaidh sinn iad sin a chur a-mach air an tiona.
[Griogair] Agus tha mi airson ’s gun cuidich mi na pretzels agus gum bi iad a’ coimhead ceart.
[Griogair] Chan e na caoraich a tha a’ faighinn dipeadh an-diugh idir, ’s e na pretzels.
[Griogair] Seo far a bheil an t-salann a’ tighinn a-steach, agus tha mi a’ cleachdadh salann na mara, agus tha mi fèir ga chur timcheall mullach gach fear.
[Griogair] Tha iad seo a-nis deiseil airson dhol dhan àmhainn aig ceud agus ochdad fan, agus thèid iad ann airson dusan mionaid, ’s dòcha còig deug mionaidean no mar sin.
[Griogair] Cumar sùil air, tha sibh ag iarraidh an dath dorcha a tha sin.
[Griogair] A-steach leotha.
[Griogair] Nach eil sin a’ coimhead eireachdail, tha mi a’ dol a-steach airson gàmag.
[Griogair] O uill, tha sin cho math, cruaidh air an taobh a-muigh agus bog anns a’ meadhan, agus fèir saillt’ gu leòr dhòmhsa.
[Griogair] Math fhèin!
Gregor's pretzels
[Gregor] It’s the shape that’s special about pretzels. They are attractive, tasty, with lots of salt on top.
[Gregor] And the first thing that we’re going to do, is to put half a packet of yeast in with 180ml of warm water.
[Gregor] And I’m going to use a fork to beat it together.
[Gregor] All the time I’m putting yeast in together with the water first so it goes through all the flour.
[Gregor] And I’ll put it together with that, half a large spoon of brown sugar and half a large spoon too of butter and I’ve melted this butter.
[Gregor] And together with that I’ll put half a teaspoon of salt.
[Gregor] Normal salt, and you wouldn’t say that there was a lot in it, but there’s a lot of salt to come still.
[Gregor] Now, I’ll use the fork again and I’ll mix that together.
[Gregor] That’s looking good enough.
[Gregor] In a large bowl, I’ll out 125g of strong white flour and the same weight of plain flour.
[Gregor] Now, the wet things go in and I’ll use the spoon to bring everything together.
[Gregor] Our mixture is a bit soft at this point, but we’ll give it a wee mix for a minute or two and then we can put it out on the board with a little flour.
[Gregor] Now don’t be scared at this point it looks very soft, but it will grow thicker while you work it.
[Gregor] You don’t have to go to the gym if you’re doing this.
[Gregor] This will take a wee bit of time, maybe three minutes to four minutes or similar.
[Gregor] We’re now ready to go into the bowl.
[Gregor] I am tired now, but look at these muscles.
[Gregor] I’m putting it to one side for an hour with clingfilm on top of it and it will have doubled.
[Gregor] You’ll recognise now that our dough has risen and we can take the clingfilm off, and push the air out of it.
[Gregor] I’m going to make six pieces from this.
[Gregor] Now, I’m going to roll each piece out like a sausage that is 22 inches long.
[Gregor] Starting from the middle and working the dough out to the sides.
[Gregor] It now looks almost like a snake with how long it is.
[Gregor] Now, that’s one, and we’ll keep going with the rest.
[Gregor] I’m going to make a shape that’s like a horseshoe you could say first and then I’m buying the two ends over each other and again and then turning it up and pushing it in to the sides.
[Gregor] Now, this is the strange part, I’m going to use a litre of boiled water and I’m going to put it in a bowl with 60g of soda bread.
[Gregor] And the thing that’s going to happen here is that it’s going to take a brown, brown colour on the pretzels when they come out of the oven.
[Gregor] And it will take a bit of a skin too because I’ve put the dough in hot water first.
[Gregor] Now we’re just putting them in and then I’ll get my tins ready.
[Gregor] And that will do the job.
[Gregor] We want all the water to come off and we can put them out on the tin.
[Gregor] And I want to help the pretzels so that they’ll look right.
[Gregor] It’s not the sheep that are getting a dipping today at all, it’s the pretzels.
[Gregor] Here’s where the salt comes in and I’m using sea salt, and I’m just putting it around the top of each one.
[Gregor] These are now ready to go into the oven at 180 fan, and they’ll go in for 12 minutes, maybe 15 minutes or similar.
[Gregor] Keep an eye on it, you want that dark colour.
[Gregor] In with them.
[Gregor] Doesn’t that look beautiful, I’m going in for a mouthful.
[Gregor] Oh well, that’s so good, hard on the outside and soft in the middle, and just salty enough for me.
[Gregor] Very good!