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April 2015 Forfar Farmers market recipes

posted 26 Mar 2015, 04:42 by WeeCOOK Kitchen   [ updated 18 Aug 2015, 07:14 ]
Haggis Pakora with spiced onions

·      200g self raising flour from Aberfeldy oatmeal

·      200-250ml of cold water

·      Vegetable oil for frying

·      Tablespoon of corn flour or rice flour

·      1 teaspoon of hot chilli powder

·      1 tablespoon of cumin powder

·      ¼ teaspoon of tumeric

·      Black pepper & sea salt

·      Cooked haggis from Puddledub pork or Borland Farm/Highland drovers

·      Sweet chilli sauce from Allan’s chilli 

·      1 -2 teaspoon of dried mint

·      1 teaspoon of brown sauce

·      4 teaspoons of ketchup

·      1 onion from John Reid & sons

   

1. Make the batter-pour 200ml of water into a mixing bowl, add a pinch of salt.

2. Mix the tumeric, black pepper, chilli powder and cumin powder into the self raising flour. Whisk in a dessert spoon of self raising flour and spice mix into the water, one at a time to prevent lumps and keep adding flour until you have smooth batter.

4. Roll cooked haggis into balls or shapes no bigger than 10 pence in diameter- and set aside ready for frying.

5. Make the spiced onion by fine dicing an onion and mixing it with the dried mint, brown sauce, a pinch of sea salt, ketchup and sweet chilli sauce.

6. Heat a deep fat fryer or carefully heat a high-sided pan/wok with 1-2 inch of oil to 180 degrees centigrade. Use a probe and never leave hot fat unattended.

7. Dip each haggis ball into the rice or corn flour to dust lightly then immediately dunk into the batter and carefully place into the hot fat.

8. Fry the haggis pakora until they float, are a golden brown colour and piping hot inside. Remove from the oil with a slotted spoon and drain on kitchen roll. Repeat until all the haggis pakora are cooked. Serve with the spiced onions.

WeeCOOKIES Quesadillas 2 ways

Tortilla wraps

Cheddar from Devenick dairy

Frozen broad beans or peas

Black pepper

Fresh mint from Ashbrook Nurseries

Allan’s chilli sauce

Chocolate spread from Fairtrade Forfar

Sugar

Cinnamon

Butter


Savory Quesadilla

1. Pre heat a griddle pan or frying pan to a medium high heat. Always have an adult on hand to help with the cooking parts of this recipe.

2. Grate cheese and place a good handful on one half of the tortilla wrap, sprinkle with some peas and fine shredded mint leaves, add a splash of Allan’s sweet chilli sauce then fold the wrap over into a half moon shape.

3. Plate the filled wrap in the dry frying pan to toast and once the cheese starts to melt, carefully flip it over and cook until the flip side is also toasted. Once cooked remove from the pan, leave to cool a little then slice like you would a pizza.

 

Sweet Quesadilla

1. Pre heat a griddle pan or frying pan to a medium high heat. Always have an adult on hand to help with the cooking parts of this recipe.

2. Melt some butter in a tub in the microwave then use a pastry brush to paint one side of a tortilla wrap with a little thin coat of butter. Mix sugar with cinnamon on a tray then dip the wrap onto the tray so that the cinnamon sugar sticks to one side. Simply fill the sugar-coated side with chocolate spread (and bananas if you like), then fold in half like a half moon shape.

3. Plate the filled wrap in the dry frying pan to toast then carefully flip it over and cook until the flip side is also toasted. Once cooked remove from the pan, leave to cool a little then slice like you would a pizza.

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