Services‎ > ‎WeeCOOK Recipes‎ > ‎

2015 Forfar Farmers Market recipes

posted 5 Jan 2015, 04:10 by WeeCOOK Kitchen   [ updated 5 Jan 2015, 04:21 ]
Vegetable Fried Rice with Allan’s chilli sauce

 2 eggs

1 dessertspoon of sesame oil

Scottish rapeseed oil (John Reid & Sons) for frying

Frozen peas

Spring onions/white onion (John Reid & Sons)

1 carrot (John Reid & Sons) peeled and very small diced

Sprouts (John Reid & Sons) peeled and shredded

Chinese 5 spice

Soy sauce (optional)

1 level coffee mug full of long grain rice

1 and a half level coffee mugs of cold water

Salt & pepper

Allan’s Hot chilli sauce

1. First cook the rice as this is best used cold when making fried rice. Rinse the rice repeatedly in cold water (at least 5 times). Place the rice in a saucepan and sprinkle with salt. Cover with the cold water and then turn onto a high heat. Once the water is boiling put the lid on the saucepan and reduce the heat to a simmer. Set a timer for 9 minutes.

2. Once the 9 minutes are up ‘DO NOT’ remove the lid. Simply take the pan off the heat and leave the rice to continue steaming for 15minutes in the hot pan.

3. Once cooked cool the rice down in cold water in a sieve under the cold tap. Allow the rice to drain and then refrigerate until needed (This bit can be done in advance).

4. Put a wok or frying pan onto a hot heat.

5. Fine chop the spring onions, carrot and sprouts, and have the frozen peas ready to stir-fry.

6. Mix the eggs in a bowl with the sesame oil and a little salt.

7. To cook the egg-fried rice add 2 tablespoons of rapeseed oil to the hot wok. Once it is nearly smoking add the cooked rice. Stir-fry for 3 minutes until the rice is hot.

8. Move the rice to one side of the wok and pour the egg mixture in and continue to stir-fry until the egg has cooked.

9. Finally add the vegetables and fry for another 2-3 minutes. Add soy sauce if you wish at this stage too before serving. Garnish with Allan’s chilli sauce!

Potato soup in a roll

Rapeseed oil from John Reed & Sons

Leek (white bit only, washed and diced) from John Reid & Sons

1 onion (small diced) from John Reid & sons

Chicken or vegetable stock

2-4 rooster potatoes (peeled & diced) from John Reid & Sons

Bay leaf

Sea salt & pepper

Chives or parsley from Ashbrook Nurseries

Mini crusty rolls (see WeeCOOKIES)


1. Sweat the onion & leek in some oil in a saucepan.

2. Add the potato, stock and bay leaf and then bring to a simmer for 20-30 minutes

3. Remove the bay leaf and any scum from the edge of the pan with a spoon.

4. Strain the vegetables from the stock then blitz into soup in a food processor or with a stick blender adding the hot stock back in just enough at a time until you have a soup of the desired consistency.

5. Season the soup with salt & pepper and serve it in a scooped out crusty roll and sprinkle with fine chopped parsley or chives.

WeeCOOKIES Aberfeldy Oatmeal mini rolls

 490g Aberfeldy oatmeal strong bread flour

25g butter from Devenick dairy

2 teaspoons of salt

1 packet of instant dried yeast

Cool water 200-350ml

Aberfeldy Oatmeal porridge oats

Scottish rapeseed oil from John Reid & sons

Soup (your favourite)


1. Pre heat the oven to 235 degrees centigrade and lightly grease baking tray with some rapeseed oil

2. Place flour, butter, salt and yeast in a mixing bowl being really careful not to let the yeast come into contact with the salt –this will kill the yeast and stop the bread rising!

3. Slowly start pouring the water into the flour and mix and knead until the flour becomes 1st like chewing gum and then as you add more water it starts turning into a sticky dough. Do not add all the water at once as you may not need all the water it depends on the strength of the flour. As the gluten in the flour expands it will absorb the water, kneading is a process that encourages this.

4. Tip the dough onto a clean flat surface and continue to knead it for about 8 minutes until it feels smooth, slightly bouncy and stretchy. Don’t be tempted to add extra flour at this stage, as it will make the bread hard. Wetter dough is better than a dry tight one!

5. Put the dough into a clean big bowl, cover it with cling film and leave it somewhere warm for 1-2 hours until it has proven and doubled in size!

6. When the dough has risen tip it onto a flat surface and split it into golf ball sized pieces using an old knife. Remember different size bread will take different amounts of time to cook so make sure they are all the same size.

7. Roll and shape your bread into small mini roll shapes and place on the greased baking sheet. Brush with water and then sprinkle over some porridge oats. Allow 3-4cm space between each bread roll as you want rise and expand, but also for the rolls to be stay as individual rolls. Leave the bread on a tray to rest and rise again for 20-30 minutes.

8. When the rolls have risen again, carefully put them in the oven. Children should get parents to help with the oven bits.

9. Mini rolls will take 18-25minutes to bake. The best way to check if the loaf or rolls are ready is to tap the underneath. When the breads sound hollow then they are ready so carefully remove from the hot oven and leave to cool on a cooling rack.

10. To serve, carefully cut a lid of the top of the roll and scoop out the bread inside, then fill with a soup of your choice and eat!