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  • The WeeCOOK Kitchen Festive Menu Ho Ho Ho! Join us in the WeeCOOOK Kitchen in the run up to Christmas this December. Our great festive menu will be available from the 2nd until the 23rd ...
    Posted 14 Nov 2016, 02:24 by WeeCOOK Kitchen
  • Forfar Farmers market Oct 2016 WeeCOOK KITCHEN SMOKIE MAC100g Macaroni or penne pasta60g of butter60g flour500ml of milk120g grated cheeseQuarter of a teaspoon of English mustard or Dijon mustard ...
    Posted 5 Oct 2016, 07:11 by WeeCOOK Kitchen
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Follow the quick links for some WeeCOOK tried and tested recipes.

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The WeeCOOK Kitchen Festive Menu

posted 14 Nov 2016, 02:24 by WeeCOOK Kitchen

Ho Ho Ho! Join us in the WeeCOOOK Kitchen in the run up to Christmas this December. Our great festive menu will be available from the 2nd until the 23rd December. Whether it is a family get together, a gathering of pals, a work lunch or an evening out please get in touch! Booking is recommended to guarantee availability. 

Forfar Farmers market Oct 2016

posted 5 Oct 2016, 07:11 by WeeCOOK Kitchen

WeeCOOK KITCHEN SMOKIE MAC

100g Macaroni or penne pasta

60g of butter

60g flour

500ml of milk

120g grated cheese

Quarter of a teaspoon of English mustard or Dijon mustard

Worcester sauce optional

Salt & pepper

Arbroath Smokie from Arbroath Fisheries


1. Cook the pasta in simmering salted water and then drain in a colander once ready and set aside. (This part can be done in advance). Pick the flesh from the Arbroath smokies, being careful to remove little bones.

2. Make the cheese sauce by gently heating the milk in a pan. Melt the butter in another saucepan and then add the flour and stir together allowing the flour to cook out in the butter.

3. Remove from the heat and gradually start adding the warm milk stirring it constantly until you have a smooth sauce. 

4. Add the mustard, a glug of Worcestershire sauce and 80g of the grated cheese to the white sauce; taste it and add seasoning. Once all the cheese has melted add the cooked pasta, a few handfuls of the smokie flesh and gently stir until the pasta heats up in the sauce.



Forfar Famers Market Sept 2016

posted 30 Aug 2016, 11:03 by WeeCOOK Kitchen

WeeCOOK & WeeCOOKIES
Join us from 9am in the Strathmore Hall in Forfar. Free cooking demos and samples of dishes made at the market using local & seasonal ingredients from the stallholders and producers! At 11am bring the kids along to join in our free interactive WeeCOOKIES session. The kids get hands on with produce or ingredients and get to eat or take home what ever they make!

WeeCOOKIES @ LOCH LOMOND SEPT 2016

posted 30 Aug 2016, 10:52 by WeeCOOK Kitchen

LOCH LOMOND FOOD & DRINK FESTIVAL!
Sat & Sunday 3rd and 4th September! Free Silly sundae making sessions for the kids and biscuit decorating! 10:30-12:30 each day! See you there!


Forfar Farmers market July 2016 recipes

posted 6 Jul 2016, 03:48 by WeeCOOK Kitchen

WeeCOOKIES Strawberry mice


Fresh Angus Strawberries

Blue or black coloured icing.

Flaked almonds

Dark mini chocolate chips

Red stawberry boot laces

Your favourite Devenick dairy cheese

Cocktail sticks


1. Pick the green leaf carefully off each strawberry then get an adult to help slice a small sliver off the bottom of each strawberry so it sits flat.

2. Decorate the strawberry by making to holes in the head with a cocktail stick for eyes and roll the coloured icing into tiny balls to make each eye. Squash a chocolate chip into the front of each strawberry to make a nose, then squash 2 almond flakes into the top of each strawberry to make ears. 

3. For the tail simply trim sections of the sweet bootlaces and then make a hole in the back of each strawberry and squash the tail in so it sticks.

4. Serve with cream or mini wedges of your favourite cheese


Courgettes spaghetti & nut butter

Ingredients


1 pack of dry spaghetti

Sea salt & black pepper

Spot of rapeseed oil from Summer Harvest

1-2 courgettes from Myreside organics

Sage or parsley from Ashbrook Nursery

1 Lemon

175g unsalted butter

Devenick Dairy cheddar


---

Method

 

1.   Cook the spaghetti following the packet instructions then run under cold water to cool then drain until needed.

2.   Meanwhile use a julienne peeler to make noodles with courgettes and set aside until ready to cook.

3.  In big enough saucepan, pan melt the butter over a medium high heat until the butter starts to turn brown, remove from the heat and immediately add a squeeze of lemon juice and the herbs. Toss the spaghetti and courgette noodles into the nut butter and warm until just tender, toss together..garnish with more herbs or some cheddar!

Forfar farmers market June 2016 recipes

posted 9 Jun 2016, 15:01 by WeeCOOK Kitchen

Puddledub Buffalo Sirloin Steak Hanging Kebab

1 or 2 Puddledub buffalo sirloin steaks
Scottish rapeseed oil
Sea salt
Cracked black pepper
Parsley from Ashbrook nurseries 
Butter
Garlic puree
Mayonnaise

1. Cut the steaks into cubes and marinate in rapeseed oil for 10-20 mins. Meanwhile heat a griddle pan or BBQ to a medium high heat.
2. Make garlic mayo by mixing a tea spoon of fresh chopped and pureed garlic and parsley together in a bowl with mayonnaise until you have a desired taste.
3. To make the garlic butter melt 100-150g of butter in a pan and add fresh chopped and pureed garlic plus a sprinkle of chopped parsley. Keep the butter warm until ready to serve.
4. Put the sirloin buffalo cubes on a skewer, season with salt and then cook on a griddle or BBQ. Cooking time depends on how you like your steaks. Turn after 1-2 minutes for a medium rare kebab and cook for a further 1-2 mins max. Remove from the griddle, sprinkle with black pepper and some chopped parsley and allow the kebab to rest before serving.
5. If you have a kebab stand, serve the kebab hanging up and put the garlic butter down the skewer over the meat. Serve with the garlic mayo and some sauce potatoes, salad or chips!

Forfar Farmers Market May recipes 2016

posted 8 May 2016, 15:29 by WeeCOOK Kitchen

Oriental Pork with Noodles

Puddledub Pork boneless leg joint (small) 1kg
1 onion peeled and thinly sliced
1 courgette
Soy sauce
Sweet chilli sauce
1-2 teaspoon of 5 spice powder
Vegetable oil for frying
Salt & pepper as desired
Noodles 


1. Cook the noodles as per packet instructions then cook quickly by plunging into cold water and the draining until real to serve.
2. Cut the courgette into matchsticks or ribbons - use a julienne peeler or a spiraliser if you have one.
3. Remove any otter fat from the leg joint and slice as thin as you can into equal sized strips of pork.(do this in batches if you are cooking a lot of pork)
4. Put a wok or pan on a medium high heat- once it is hot add a dessert spoon of oil then stir fry the pork quickly until it is coloured. Add the onions, courgettes, five spice and continue to stir fry for a few minutes.
5. Finally add soy sauce and sweet chilli sauce until you are happy with the flavour.Season if required. Toss the noodles into the wok and stir with the pork stir fry and serve!

Pork Souvlaki

Puddledub pork boneless leg joint (small) 1kg
Dried oregano 1 dessert spoon
Juice of 1 lemon
Garlic puree 2 teaspoon
Rapeseed or olive oil.
Salt & pepper

1. Cut the pork into small dice (2-3cm squares) and marinate for 15 minutes in a bowl with all the other ingredients.
2. Heat a griddle or BBQ to a medium high heat.
3. Put the pork pieces onto suitable skewers the place on the griddle and once each side is seared and the pork is cooked through serve with a nice salad or in a flat bread with some yoghurt & cucumber.

April Forfar Farmers market recipe 2016

posted 20 Apr 2016, 06:08 by WeeCOOK Kitchen   [ updated 20 Apr 2016, 06:09 ]

Pig mac pies

100g Macaroni or penne pasta

60g of butter

60g flour

500ml of milk

120g grated cheese

Quarter of a teaspoon of English mustard or Dijon mustard

Worcester sauce optional

Salt & pepper

Packet of Puddledub pork bacon bits

Pie shells from your butcher


1. Cook the pasta in simmering salted water and then drain in a colander once ready and set aside. (This part can be done in advance). Bake the bacon bits on a tray in the oven at 180 degrees until they are cooked and slightly crispy.

2. Make the cheese sauce by gently heating the milk in a pan. Melt the butter in another saucepan and then add the flour and stir together allowing the flour to cook out in the butter.

3. Remove from the heat and gradually start adding the warm milk stirring it constantly until you have a smooth sauce. 

4. Add the mustard, a glug of Worcestershire sauce and 80g of the grated cheese to the white sauce; taste it and add seasoning. Once all the cheese has melted add the cooked pasta, a few handfuls of the cooked bacon and gently stir as the pasta heats up.

5. Place the Macaroni cheese in pie shells on a baking tray. Sprinkle with the rest of the cheese and then bake in the oven for 20-30 minutes at 190 degrees. Serve with a few more sprinkles of crispy bacon when the pies come out the oven.


March 2016 Forfar Farmers Market

posted 3 Mar 2016, 12:04 by WeeCOOK Kitchen

Farinheira scrambled eggs


Ingredients:

Farinheira sausage from the Portuguese stall at Forfar farmers market

6-8 Eggs

A roll or some crusty bread (toasted) from Aberfeldy Oatmeal.

Seasoning


1. Put a pan onto a medium heat then peel the (inedible skin) off the farinheira sausage and crumble the filling into the hot pan. There is no need to add any oil or fat as the sausage is made with lard. Leave the meat to cook and reduce down in the pan until the pieces are small. This takes 3-6 minutes

2. Crack 6- 8 eggs into a bowl and lightly beat. Pour the eggs into the meat in the pan and cook until the eggs are scrambles to a consistency that you like.
3. Check the seasoning, add a little salt or pepper if necessary and serve a top some toasted crusty fresh bread or inside a morning roll.


Spanish omelette with new potatoes & aioli

Ingredients:

300g new potatoes from John Reid & sons

6 eggs from John Reid and sons

Smoked paprika

Black pepper

Pinch of sea salt

Rapeseed oil just a spot

Mayonnaise

1 clove of crushed Garlic from John reid & sons

Some antipasti from Olives and things!



1. Put a pan of cold water with a pinch of sea salt onto the hob.

2. Clean the new potatoes and put them into the cold water and then put the pan onto boil.

3. Time the potatoes as they only need to be cooked for 12-16 mins maximum.

4. When the timer goes, drain the potatoes into a colander to cool down.

5. When the potatoes are cool enough cut them into small cubes

6.. Put a non stick frying pan with a pudding spoon of oil onto a medium-high heat. When the oil is hot place the potatoes cubes into the pan to fry and get nice and crispy on the edges. Sprinkle them with a little smoked paprika and black pepper.

7. Whilst the potatoes are frying crack and whisk the eggs in a bowl

8. Pour the egg mix into the pan with the potatoes.

9. Once the omelette has cooked on the bottom either flip it over or finish it off under a medium hot grill. For best results and if you have a metal handled frying pan pop it in the oven until it is cooked. When its ready carefully tip it out onto a chopping board and slice and plate.

10. Mix a spoon of mayonnaise with some crushed garlic and put a dollop on top of the omelette and serve with a lovely antipasti selection.


WeeCOOKIES Easter Eggy bread 

Ingredients:

2 large eggs from John Reid & sons at the market

100ml of double cream

Rapeseed oil from John Reid & Sons

Salt & pepper

Left over sliced bread

 


1. Put a frying pan on to the hob to heat up to a medium high temperature

2. Use your favourite cutters to cut good-sized pieces of bread into shapes ready for your eggy bread

3. Mix the eggs, cream and seasoning in a bowl

4. Dip the bread both sides into the eggy mix

5. Place a little oil into the frying pan and then fry the toasts both sides until cooked. Serve on it’s own or with some Puddledub bacon!


Feb 2016 Forfar Farmers Market recipes

posted 12 Jan 2016, 08:02 by WeeCOOK Kitchen   [ updated 1 Feb 2016, 03:07 ]

Highland drovers ‘Valentines’ sirloin steak supper

2 Highland beef sirloin steaks from Highland Drovers

1 Banana Shallot or 2 small shallots (fine chopped)

1 dessert spoon of crushed black pepper corns

25ml of Brandy

80ml red wine

150ml of beef stock

Double cream 100-150ml

Vegetable oil

20g Butter

Salt and pepper

 

1. Heat a frying pan to a medium high heat. Once hot rub oil onto the sirloin steaks, season with sea salt and sear in the pan for 2- 3 minutes each side for cooking medium rare to medium depending on how you prefer your steak. For well done cook 4-5 minutes each side. Sear the edges too to render down some of the fat. Once cooked each side place the steaks on a plate or board and season with pepper and leave to rest.

2. Make a peppercorn sauce by melting a knob of butter in the same pan and sweat the shallots and peppercorns until the shallots have softened. Deglaze the hot pan and shallot/pepper mix with brandy and the red wine, turn the pan to a high heat reduce by half and then add the stock and reduce by 2 thirds then mix in a little cream and season until you have a sauce of desired taste and consistency.

3. Serve the steak with the peppercorn sauce and some hand cut chips or sauté potatoes. This dish goes equally well with mash or a lovely watercress or rocket salad!


Scallops with black pudding and cauliflower


Scallops from Arbroath fisheries

Black pudding from Puddledub pork (2 slices)

1 cauliflower from John Reid & sons

Vegetable oil

Butter

Chicken stock cube/jelly

1 pint of water

Salt & pepper

Seasonal leaf (optional)

 

1. Cut the cauliflower into equal sized florets and cook in a pan of simmering stock until tender and cooker. Use a slotted spoon to remove the cauliflower from the stock and place all the florets (bar one or two to keep for garnish) into a plastic jug and then blitz with a stick blender, adding a little of the hot stock until you have a smooth puree. Check the seasoning and keep warm until ready to serve.

2. Place the black pudding on a tray and grill until cooked or roast in the oven at 190 degrees for 10-12 minutes until piping hot. Keep warm until ready to serve. Put serving plates somewhere to warm ready for plating up.

3. Last of all cook the scallops. If the scallops are big cut in half (width ways) so that all pieces are the same thickness. Heat a frying pan to a hot heat, season the scallops lightly with sea salt, then add a little oil and half a teaspoon of butter to the pan and sear the scallops 50 seconds -1 ½ minutes max each side. Whilst the scallops are searing, portion black pudding and cauliflower puree and florets on a warm plate then serve the cooked scallops on the plate and garnish with a few seasonal leaves if desired.


WeeCOOKIES Pancake day!

100g of plain flour from Aberfeldy oatmeal

300ml of milk

2 eggs from John Reid & sons

vegetable oil

Caster sugar

Your choice of pancake filling 

1. Make the pancakes by mixing the flour and eggs in a bowl and slowly add the milk mixing all the time with a whisk for that the pancake batter is smooth not lumpy. Make sure you then let the pancake mix rest in the fridge for 30 minutes.

2. To cook the pancakes children should be supervised. Place a non stick frying pan onto a high heat and add a pudding spoon of oil. Once the oil is hot swish it around the pan and then tip the excess out the pan into a metal bowl.

3. Pour enough pancake mix into the pan to swish around the pan and make a nice thin pancake. When the tiny bubbles start showing through and all over pancake it is time to flip it or turn it over using a palette knife or fish slice.

4. Once the pancake is flipped it should only take 30-40 seconds to cook on the raw side, when it is ready remove it from the pan and put it on a chopping board to cool. Make more pancakes with the rest of the mix.

5. Eat the pancakes the way you like them with your favourite fillings!

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