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2015 Feb Forfar Farmers market recipes

posted 3 Feb 2015, 04:59 by WeeCOOK Kitchen
Spicy Puddledub buffalo meatballs with fresh pasta

 450g of Puddledub buffalo mince

Fresh rosemary from Ashbrook Nurseries

1 onion from John Reid & son

1 egg from John Reid & sons

1 teaspoon of chilli powder

1 Scotch bonnet chilli (or dried chilli depending on your preference)

2 Garlic cloves from John Reid & sons

2 tins of chopped plum tomatoes

3 heaped dessertspoons of dried oregano

Rapeseed oil from Summer Harvest or Stark oils

Dijon mustard

100g of breadcrumbs

Worcestershire sauce

Sea salt & black pepper

 

For the pasta:

400g Plain flour from Aberfeldy Oatmeal at the market

Plus spare flour/semolina for dusting

4 medium eggs from John Reid & sons

Pinch of salt

 

1. To make the pasta, beat the 4 eggs in a jug, then sieve the flour and salt into a bowl and make a well in the middle to put the eggs in before starting to mix it together with your hands

2. Once the mix has come together like a dough, tip it on to the table and start to knead it like you would bread until your ball of dough is smooth and elastic. At this stage wrap the dough in cling film and leave it in the fridge for 20-30mins to rest. This helps the pasta dough become easier to work with.

3. Either roll the dough out with a rolling pin to ½ a mm thick- or use a pasta machine by splitting the dough into 4 pieces and cling filming the dough your not using straight away to stop it drying out.

4. To use the pasta machine, set the dial to the fattest setting and then turn the handle and push the dough through at least 6 teams on the 2 fattest settings as you work down from the fattest to the thinnest. Dust the pasta with some semolina if you feel it is getting too sticky.

5. Use the linguini or tagiatelle setting on the pasta machine or simply hand cut the pasta into ribbons of preferred widths. Leave the pasta to dry out draped over a rolling pin on a semolina or flour dusted tray until ready to cook.

6. To make the meatballs put the buffalo, chilli powder, breadcrumbs, 4 teaspoons of Dijon mustard, a glug of Worcestershire sauce, a heap teaspoon of fine chopped fresh rosemary, 2 dessert spoons of dried oregano, a teaspoon of salt, a teaspoon of black pepper and the egg into a bowl. Mix all the ingredients together and then roll into meatballs.

7. To make the sauce fine chop and fry the onion in a saucepan with a little oil. Once the onions have softened, fine chop the chilli, peel and fine slice the garlic and add both to the pan to fry and soften.

8. Add the rest of the oregano, the tinned tomatoes and a pinch of sea salt and black pepper to the saucepan. Allow the sauce to cook until the tomatoes have broken down. Add a little boiling water if the sauce gets too thick.

9. To cook the meatballs start by frying them in a pan of hot oil until they are browned evenly all over. Transfer the meatballs to the tomato sauce and continue to simmer until the meatballs have cooked through.

10. Cook your pasta in boiling salted water for 3-4 minutes, then drain the pasta when cooked and add it pack to the pan. Transfer some meatballs and tomato sauce to the pasta and mix together so the pasta has a goody saucy coating. If the sauce is too thick add a little boiling water to thin it down, then serve sprinkled with some of your favourite Devenick dairy cheese!

7. Serve sprinkled with some of your favourite Devenick dairy cheese  
Highland Drovers Steak & chips with garlic butter

Maris piper or Rooster potatoes from John Reid & sons

Vegetable oil

Venison medallions from Hubertus Game/Highland Drovers Sirloin Steak

Garlic clove

1g fresh parsley from Ashbrook Nurseries

Butter from Devenick Dairy

Black pepper

Summer Harvest Rapeseed oil from John Reid & Sons

Sea salt

 

1. For the chip, heat the oven to 190 degrees centigrade. Peel and cut the potatoes into chunky chips, place them on a baking tray and drizzle with Vegetable oil. Shake the tray to make sure all the chips are coated then roast in the over for 40-50 minutes or until cooked through and crispy.

2. Make the garlic butter by blitzing the garlic clove, parsley and butter together with a stick blender or food processor. You can also do this in a mortar and pestle or chop by hand. Wrap the butter in cling film and roll into a parcel or sausage then chill until you need to use it.

3. Cook the steak from room temperature. Coat the steaks with oil on each side, season with salt and place in a pre heated frying pan. The pan should have a medium high heat. For venison medallion steaks 2cm thick, cook 90-120 seconds each side for medium rare, or longer if you prefer. For sirloin steaks 2cm thick cook 2-4minutes each side. Remove the meat from the pan, sprinkle with a little pepper and leave to rest loosely covered in foil for at least 5 minutes before serving.

4. To serve, drain the chips and toss in a bowl with sea salt then plate up with the steak and garnish the meat with a slice of the garlic butter.


WeeCOOKIES Valentine’s Welsh cakes

 225g of plain flour from Aberfeldy Oatmeal- plus a little extra for dusting.

60g of unsalted butter from Devenick dairy at the market

40g of lard

70g caster sugar

1 level teaspoon of baking powder

Extra 10g of caster sugar for sprinkling

50g of dried currants/cranberries or sultanas (optional)

1 egg from the market

90ml of milk

Pinch sea salt

½ a teaspoon of mixed spices

Selection of jams and preserves from Norma at the market

Vegetable oil or lard for greasing the pan

 

1. Put the flour, baking powder, cubed lard and cubed butter in a bowl. Rub with your fingertips into breadcrumbs.

2. Add 70g of sugar, the salt currants, and mixed spices to the crumb mix and mix.

3. Put a frying pan or griddle pan onto a medium heat.

4. Add the beaten egg to the crumb mix and a splash of the milk and mix with your hands until it comes together into a good dough that is firm enough to roll out so you may not need all of the milk!

5. On a lightly floured surface roll out the dough to about 6mm thick and cut the cakes with a love heart pastry cutter.

6. Lightly grease the frying pan and then place 2 or 3 cakes in the pan on a medium heat until they are golden on one side, turn over in the pan and cook on the flip side until also a lovely golden brown.

7. Remove the cakes from the pan and sprinkle with caster sugar and leave to cool on a rack whilst you cook the rest of the welsh cakes.

8. Spread a generous dollop of your favourite jam from Norma and either eat the all to yourself or share them with the person you love the most.

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