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Christmas Forfar Farmers market Dec 20th 2014

posted 18 Nov 2014, 04:23 by WeeCOOK Kitchen   [ updated 18 Nov 2014, 04:41 ]
Christmas canapé: Micro yorkies with venison

Venison medallions from Hubertus game

2 eggs

100g plain flour from Aberfeldy oatmeal seasoned with a little salt

200ml milk

Touch of water

Sea salt

Cracked black pepper

Vegetable oil

Creamed horseradish from Isabella’s preserves

Fresh parsley from Ashbrook Nurseries


1. Heat the oven to 210 degrees centigrade. Place a little oil in each cup of a mini muffin tray and put the tray in the oven to get really hot.

2. Make the Yorkshire pudding mix by whisking the eggs and a splash of water into the milk and then slowly whisk the mix into the flour until you have a smooth batter. Put the batter into a small squeezy bottle and leave to rest in the fridge.

3. To cook the venison simply rub with oil and sea salt and then brown all over in a very hot frying pan for 2 minutes each side. Transfer the medallions to a tray and season with black pepper and cover with foil and a tea towel to rest and keep warm.

4. To cook the Yorkshire puddings simply squeeze a teaspoon-sized amount of batter into the hot oil in the muffin tin. Immediately put back in to oven and cook for 10-12 minutes or until the yorkies and puffed up and crispy.

5. Crisp the parsley by frying it in a little hot oil in a wok or frying pan and then drain it on kitchen roll. Slice the beef thinly. Put the horseradish into a piping bag.

6. Once the yorkies are cooked assemble the canapés by piping a blob of horseradish to the Yorkshire pudding, add and attractive slice of beef and garnish with a little extra horseradish or crispy parsley.


Christmas canapé: Blue cheese & beetroot oaties


1. Heat a table spoon of oil in a small frying pan until it is a medium high heat

2. Carefully cook the sage leaves in the hot oil until they are translucent and immediately drain on kitchen roll.

3. Break the bannocks into equal (canapé) sized pieces

4. Place a teaspoon of Norma’s beetroot preserve on the bannock and then crumble some of the blue cheese on top.

5. Garnish the canapés with some crispy sage leaf.

Christmas starter: Cauliflower Soup with Blue cheese & bacon

 1 Cauliflower (florets only approx 750g) from John Reid & Sons

1 litre of chicken stock or vegetable stock

1 onion (fine dice) from John Reid & Sons

1 small garlic clove from John Reid & Sons

Rapeseed oil from John Reid & Sons

Bacon lardoons from Puddledub pork

Badentoy blue cheese from Devenick dairy

Butter from Devenick dairy

Double cream 120 ml

Salt & pepper


1. In a large saucepan on a medium high heat, sweat the onions and garlic until they are translucent. At the same time place some bacon lardoons on a tray and grill until cooked and crispy.

2. Add the cauliflower and stock to the pan, bring to the boil and then simmer until the cauliflower is soft and tender.

3. Strain the cauliflower from the stock and then puree with a stick blender or in a food processor and add the warm stock to the puree a little at a time until you have a thick puree soup consistency to your liking. Add a knob of butter and salt and pepper to the puree and blend in.

4. When ready to serve heat the cauliflower soup in a pan and stir in some double cream. Garnish the soup with sprinkles of the crispy bacon and some crumbled blue cheese.

Christmas main: Puddledub pork fillet with 5 spice

Pork fillet tenderloin from Puddle dub pork


Chinese 5 spice

300ml milk

150g Celeriac from John Reid & sons

Sprouts from John Reid & sons

Chicken stock 

Butter from Devenick Dairy

Garlic (1 clove) from John Reid & sons

Rapeseed oil from John Reid & sons

Soy sauce

Cayenne pepper

Chilli flakes

Salt & pepper


1. Preheat the oven to 180 degrees C.

2. Peel and dice the celeriac into equal sized cubes. Place in a saucepan with the milk and then bring to boil and then reduce to a simmer for 15 minutes or until the celeriac is soft.

3. Drain the celeriac from the milk and puree in a suitable jug with a stick blender (or in a food processor). Add a little of the warm milk and a teaspoon of butter until you have a smooth puree. Add quarter of a teaspoon of cayenne pepper then season to taste and keep warm until ready to plate up.

4. Peel and thin slice the garlic clove. Peel and score the sprouts and then cook in salted boiling water for 3 minutes then drain on kitchen roll and slice in half.

5. Trim the pork of any sinew and cut into 2 equal sized pieces. Rub the loin with vegetable oil and roll in Chinese 5 spice.

5. Heat table spoon of oil in a non stick frying pan to a medium high heat and then fry the 2 pieces of pork until golden brown all over, add a teaspoon of butter to the pan to glaze the pork and then transfer to the oven for 8-12 minutes (or until the internal temperature of the pork is 56 degrees centigrade).

6. Deglaze the pork frying pan with some chicken stock and a dessert spoon of honey, let it reduce to a nice glaze/gravy like consistency and then remove from the heat.

7. Once the pork is cooked to your liking remove it from the oven and rest it under some tin foil for 10 minutes before slicing.

8. Heat a wok or frying pan to a high heat with a little oil then stir fry the garlic and chilli flakes for 2 minutes, then add the sprouts and fry for another 2 minutes before drizzling with soy sauce and removing from the heat.

9. Place some celeriac puree on the plate, garnish with stir fry sprouts, slice the pork into portions and place on the plate and glaze with the honey and spiced jus.

WeeCOOKIES Christmas trifle factory

Fresh whipped or tinned squirty cream

Victoria sponge from storm cakes or sponge fingers

Pot of custard vanilla, strawberry or chocolate


Tinned fruit strawberry, raspberry or bramble

Jam from Norma’s preserves

Milk chocolate from Fairtrade Forfar

Puff candy from Storm cakes

Hundreds and thousands sprinkles


1. Whip the mascarpone until it has softened and then fold it into the custard and place in a tub/bowl.

2. Grate the fairtrade chocolate or use a speed peeler to make chocolate curls and place into a tub/bowl

2. Give everyone their own small clear trifle bowl or Sundae dish.

3. Place each ingredient for the trifle factory on a table so everyone can assemble a trifle of their choice by picking and choosing each layer.

4. Garnish the trifle with either chocolate, hundreds & thousand sprinkles or puff candy and eat immediately!