Services‎ > ‎WeeCOOK Recipes‎ > ‎

August 2015 Forfar Farmers Market Recipes

posted 28 Jul 2015, 07:24 by WeeCOOK Kitchen   [ updated 18 Aug 2015, 07:06 ]
WeeCOOKIES Jam Jar Butter!


  • Double cream
  • A clean jam jar - left over from Norma's Jam!

  1. Leave the cream out of the fridge to get to room temperature
  2. Pour cream unto half way inside the jam jar
  3. Put the lid on tight and shake the cream for 8-10minutes until it gets thick and then turns to butter and butter milk.
  4. Take the lump of butter out of the jar, strain the buttermilk into a separate container (this can be used for scones)!
  5. Use a clean tea towel or jay cloth to wring any left over buttermilk from the butter and then put it in the fridge until you want to spread it on your bread or scones!

Salt Baked Sea Bass or Sea Bream


Sea Bass or Sea Bream from Arbroath Fisheries
Table Salt

          1. Pre heat the oven to 180 degrees centigrade
          2. Mix sea salt in a bowl with a little water until the salt is 'clumpy' and sticky.
          3. Place a layer of sea salt on a baking tray then place the whole fish on the salt and cover the fish body (except the head and tail tip) with the rest of the salt mix.
          4. Carefully wipe a line of salt away from the spine of the fish so that the dorsal fins stick out
          5. Bake the fish (depending on size) for 12-20 minutes. You will know the fish is cooked as the eye will be white and the dorsal fin should pull cleanly away without any resistance from the body of the baked fish.
          6. Carefully remove the salt crust and then the skin of the fish, then turn it over onto your serving dish and repeat so that the moist flesh is exposed.
          7. Serve immediately with a garnish of your choice and a wedge of lemon.

Egg Fried Rice:


·      2 eggs from John Reid & Son
·      1 dessertspoon of sesame oil
·      Vegetable oil for frying
·      Frozen or fresh peas from Myreside organics or John Reid & Sons
·      Spring onions
·      Soy sauce (optional)
·      1 level coffee mug full of long grain rice
·      1 and a third level coffee mugs of cold water
·      Salt & pepper


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. Chop the spring onions 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 vegetable oil to the hot wok. Once it is nearly smoking add the cooked rice. Stir fry for 3-4minutes until the rice is hot. 

8. Make a well in the rice in the middle of the pan and pour the egg mixture in and continue to stir-fry until the egg has cooked.

9. Finally add the peas and spring onions and fry for another 2-3 minutes. Add soy sauce if you wish at this stage too before serving.