[Ruaraidh] Uill, tha mi fhèin agus Uisdean air a bhith thall ’s a-bhos a’ sireadh am feòil as fhèarr a tha ri fhaotainn. Tha mise air feòil muice fhaighinn mar a chì thu ann a shin, a Sheumais. Dè fhuair thusa Uisdein?
[Uisdean] Pìos uain.
[Ruaraidh] Tha sin a’ coimhead math.
[Uisdean] Tha e a’ coimhead math ann an sin. Cas uain a tha sin.
[Ruaraidh] Tha an rud a tha mise a’ dol a dhèanamh, a’ dol a thoirt eadar trì agus ceithir uair a thìde anns an àmhainn o chionn, mar a chì sibh, ’s e ‘pork belly’ a fhuair mi.
[Uisdean] Tha e breagha ‘pork belly’.
[Ruaraidh] Pìos feòla ’s dòcha rud beag nas saoire agus tha feum air tòrr ùine. ‘Low and slow’ mar a chanas iad agus tha mi a’ dol a chumail gu math sìmplidh. Uinneanan anns an soitheach a tha seo, ’s e banana shallots a th’agam ann a sheo. Ann an cairtealan.
[Uisdean] ‘Watchaig’ na corragan a-nis.
[Ruaraidh] Aye. Dèan thusa…
[Uisdean] O seall thu fhèin, ‘watchaig’ an ubhal, dè tha thu ag iarraidh?
[Ruaraidh] ‘Eighths’ Ochds.
[Uisdean] Ochd.
[Ruaraidh] Ochds a-mach às gach fear.
[Uisdean] Aye, aye.
[Ruaraidh] Agus fàg am meadhan às. Uinneanan dearga cuideachd, an aon rud.
[Uisdea] Ah dà seòrsa uinnean agad.
[Ruaraidh] O Thia tha, agus dhà na thrì pìosan garlic cuideachd. Rud beag thyme. Còrr dhen uinnean a-nis. Thoir dhomh na h-ùbhlan.
[Uisdean] O fuirich ’s e cairtealan a tha sin, chan e ochdan.
[Ruaraidh] Rud beag olive oil. Niste, tha seo uabhasach fhèin feumail – Stanley knife. Agus tha thu dìreach ag iarraidh a’ dol tron a’ chraiceann, dìreach gus am faic thu am feòil ann a shin.
[Uisdean] Watchaig do chorragan a-nis
[Ruaraidh] Tha mi alright. Cùm thusa d’ aire air do ghnothach fhèin.
[Uisdean] ’S cùm thusa d’ aire air do chorragan. Tha thu cho sgiobalta ’s a bha thu a-riamh timcheall a’ bhòrd.
[Ruaraidh] Dhia, tha. Tha an cnàimh fhathast anns am pìos ‘pork belly’ seo cuideachd agus tha sin a’ dèanamh diofar nuair a thig e chun a… seall sin a-nis! Tha mi a’ dol a thilgeil a-steach air uachdar seo a-niste. Right, buail thusa salainn air. Agus cuir mise rud beag… actually an cuir sinn rud beag olive oil air?
[Uisdean] Chan fhaod thu dol ceàrr idir. Chan eil tòrr fat air pìos mar sin ann.
[Ruaraidh] Shin agad e. Gu leòr salainn a-niste Uisdein agus dèan cinnteach gu bheil e a’ faighinn a-steach am measg na … Rud beag piobair a-nist, Uisdein. Tha sin a’ coimhead àlainn mar-tha! Tha seo a-nis a’ dol dhan àmhainn, tha an àmhainn agadsa Uisdein cho teth ‘s a ghabhas an-dràsta. Mar sin, airson ’s dòcha fichead mionaid, gus an tòisich an craiceann a’ fàs cruaidh. An uair sin, tha sinn a’ dol a thoirt an teas sìos gu timcheall air… dè?
[Uisdean] 140 rudeigin mar sin?
[Ruaraidh] Rudeigin mar sin, ceud agus dà fhichead degrees. Dhan àmhainn a-nis.
[Uisdean] Seo a-nis ma-tha.
Chaidh am prògram seo, Seòid a’ Chidsin, a chraoladh an toiseach ann an 2018.
[Ruaraidh] Well, me and Uisdean have been all over the place searching for the best meat available. I’ve got pork as you can see there from Seumas. What did you get Uisdean?
[Uisdean] A piece of lamb
[Ruaraidh] That looks good.
[Uisdean] It does look good there. That’s a leg of lamb.
[Ruaraidh] What I’m going to do will take between 3-4 hours in the over because, as you can see, I got a ‘pork belly’.
[Uisdean] It’s a lovely pork belly.
[Ruaraidh] Maybe a cheaper piece of meat and it needs lots of time. Low and slow as they say, and I’m going to keep it simple. Onions in this pan, these are banana shallots. In quarters.
[Uisdean] Watch your finders.
[Ruaraidh] Aye. Now you do…
[Uisdean] Oh look, watch the apple, what do you want?
[Ruaraidh] Eight, eights.
[Uisdean] Eight.
[Ruaraidh] Eight out of each one.
[Uisdean] Aye aye.
[Ruaraidh] And leave the middle out. Red onions also, the same way.
[Uisdean] Ah two different things.
[Ruaraidh] Oh god yes, and two or three garlic cloves too. A little thyme. The rest of the onions now. Pass the apples.
[Uisdean] Oh wait, those are quarters not eighths.
[Ruaraidh] A little olive oil. Now, this is very useful – a Stanley knife. And you want to go through the skin, just until you see the meat there.
[Uisdean] Watch your fingers now.
[Ruaraidh] I’m alright. You pay attention to your own matters.
[Uisdean] And you pay attention to your fingers. You’re as tidy as you’ve ever been around that chopping board.
[Ruaraidh] Of course I am. The bone is still in this bit of pot belly as well and this makes a difference when… look at that! I’m going to throw it in on top of this now. Right, you put some salt on. And I’ll put a bit of… actually, shall we put a little bit of olive oil on?
[Uisdean] You can’t go wrong with that. There’s not a lot of fat on a piece like that.
[Ruaraidh] There we go. Enough salt now, Uisdean, and make sure that you get it in there amongst… A little pepper now, Uisdean. That looks beautiful already! This is now going into the over, your oven is as hot as it can be now Uisdean. So, for about 20 minutes, until the skin hardens. Then we’ll bring the heat down to about… what?
[Uisdean] 140 or something like that?
[Ruaraidh] Something like that, 140 degrees. Into the oven now.
[Uisdean] Here we go then.
This programme, Seòid a’ Chidsin, was first broadcast in 2018.
[Ruaraidh] Uill, tha mi fhèin agus Uisdean air a bhith thall ’s a-bhos a’ sireadh am feòil as fhèarr a tha ri fhaotainn. Tha mise air feòil muice fhaighinn mar a chì thu ann a shin, a Sheumais. Dè fhuair thusa Uisdein?
[Uisdean] Pìos uain.
[Ruaraidh] Tha sin a’ coimhead math.
[Uisdean] Tha e a’ coimhead math ann an sin. Cas uain a tha sin.
[Ruaraidh] Tha an rud a tha mise a’ dol a dhèanamh, a’ dol a thoirt eadar trì agus ceithir uair a thìde anns an àmhainn o chionn, mar a chì sibh, ’s e ‘pork belly’ a fhuair mi.
[Uisdean] Tha e breagha ‘pork belly’.
[Ruaraidh] Pìos feòla ’s dòcha rud beag nas saoire agus tha feum air tòrr ùine. ‘Low and slow’ mar a chanas iad agus tha mi a’ dol a chumail gu math sìmplidh. Uinneanan anns an soitheach a tha seo, ’s e banana shallots a th’agam ann a sheo. Ann an cairtealan.
[Uisdean] ‘Watchaig’ na corragan a-nis.
[Ruaraidh] Aye. Dèan thusa…
[Uisdean] O seall thu fhèin, ‘watchaig’ an ubhal, dè tha thu ag iarraidh?
[Ruaraidh] ‘Eighths’ Ochds.
[Uisdean] Ochd.
[Ruaraidh] Ochds a-mach às gach fear.
[Uisdean] Aye, aye.
[Ruaraidh] Agus fàg am meadhan às. Uinneanan dearga cuideachd, an aon rud.
[Uisdea] Ah dà seòrsa uinnean agad.
[Ruaraidh] O Thia tha, agus dhà na thrì pìosan garlic cuideachd. Rud beag thyme. Còrr dhen uinnean a-nis. Thoir dhomh na h-ùbhlan.
[Uisdean] O fuirich ’s e cairtealan a tha sin, chan e ochdan.
[Ruaraidh] Rud beag olive oil. Niste, tha seo uabhasach fhèin feumail – Stanley knife. Agus tha thu dìreach ag iarraidh a’ dol tron a’ chraiceann, dìreach gus am faic thu am feòil ann a shin.
[Uisdean] Watchaig do chorragan a-nis
[Ruaraidh] Tha mi alright. Cùm thusa d’ aire air do ghnothach fhèin.
[Uisdean] ’S cùm thusa d’ aire air do chorragan. Tha thu cho sgiobalta ’s a bha thu a-riamh timcheall a’ bhòrd.
[Ruaraidh] Dhia, tha. Tha an cnàimh fhathast anns am pìos ‘pork belly’ seo cuideachd agus tha sin a’ dèanamh diofar nuair a thig e chun a… seall sin a-nis! Tha mi a’ dol a thilgeil a-steach air uachdar seo a-niste. Right, buail thusa salainn air. Agus cuir mise rud beag… actually an cuir sinn rud beag olive oil air?
[Uisdean] Chan fhaod thu dol ceàrr idir. Chan eil tòrr fat air pìos mar sin ann.
[Ruaraidh] Shin agad e. Gu leòr salainn a-niste Uisdein agus dèan cinnteach gu bheil e a’ faighinn a-steach am measg na … Rud beag piobair a-nist, Uisdein. Tha sin a’ coimhead àlainn mar-tha! Tha seo a-nis a’ dol dhan àmhainn, tha an àmhainn agadsa Uisdein cho teth ‘s a ghabhas an-dràsta. Mar sin, airson ’s dòcha fichead mionaid, gus an tòisich an craiceann a’ fàs cruaidh. An uair sin, tha sinn a’ dol a thoirt an teas sìos gu timcheall air… dè?
[Uisdean] 140 rudeigin mar sin?
[Ruaraidh] Rudeigin mar sin, ceud agus dà fhichead degrees. Dhan àmhainn a-nis.
[Uisdean] Seo a-nis ma-tha.
Chaidh am prògram seo, Seòid a’ Chidsin, a chraoladh an toiseach ann an 2018.
[Ruaraidh] Well, me and Uisdean have been all over the place searching for the best meat available. I’ve got pork as you can see there from Seumas. What did you get Uisdean?
[Uisdean] A piece of lamb
[Ruaraidh] That looks good.
[Uisdean] It does look good there. That’s a leg of lamb.
[Ruaraidh] What I’m going to do will take between 3-4 hours in the over because, as you can see, I got a ‘pork belly’.
[Uisdean] It’s a lovely pork belly.
[Ruaraidh] Maybe a cheaper piece of meat and it needs lots of time. Low and slow as they say, and I’m going to keep it simple. Onions in this pan, these are banana shallots. In quarters.
[Uisdean] Watch your finders.
[Ruaraidh] Aye. Now you do…
[Uisdean] Oh look, watch the apple, what do you want?
[Ruaraidh] Eight, eights.
[Uisdean] Eight.
[Ruaraidh] Eight out of each one.
[Uisdean] Aye aye.
[Ruaraidh] And leave the middle out. Red onions also, the same way.
[Uisdean] Ah two different things.
[Ruaraidh] Oh god yes, and two or three garlic cloves too. A little thyme. The rest of the onions now. Pass the apples.
[Uisdean] Oh wait, those are quarters not eighths.
[Ruaraidh] A little olive oil. Now, this is very useful – a Stanley knife. And you want to go through the skin, just until you see the meat there.
[Uisdean] Watch your fingers now.
[Ruaraidh] I’m alright. You pay attention to your own matters.
[Uisdean] And you pay attention to your fingers. You’re as tidy as you’ve ever been around that chopping board.
[Ruaraidh] Of course I am. The bone is still in this bit of pot belly as well and this makes a difference when… look at that! I’m going to throw it in on top of this now. Right, you put some salt on. And I’ll put a bit of… actually, shall we put a little bit of olive oil on?
[Uisdean] You can’t go wrong with that. There’s not a lot of fat on a piece like that.
[Ruaraidh] There we go. Enough salt now, Uisdean, and make sure that you get it in there amongst… A little pepper now, Uisdean. That looks beautiful already! This is now going into the over, your oven is as hot as it can be now Uisdean. So, for about 20 minutes, until the skin hardens. Then we’ll bring the heat down to about… what?
[Uisdean] 140 or something like that?
[Ruaraidh] Something like that, 140 degrees. Into the oven now.
[Uisdean] Here we go then.
This programme, Seòid a’ Chidsin, was first broadcast in 2018.