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December 2014 Forfar Farmers market recipes

posted 14 Nov 2014, 08:28 by WeeCOOK Kitchen
Thai Fish cakes with Allan’s chilli dip

Arbroath fisheries Haddock x 5

Thai red curry paste

Coriander (chopped fine)

Fresh chilli (fine chopped and add to taste) 

Salt & pepper

Rapeseed oil from John Reid & Sons

Garlic & Chilli sauce from Allan's chilli

 

1. Remove any bones from the haddock and then use a food prosessor to pulse all the ingredients together.

2. Shape the fix mixture into small patties the diameter of a 2 pence piece and approximately 5-6mm thick.

3. Heat a little oil in a non stick frying pan on a medium high heat.

4. Once the oil is hot shallow fry each fish cake until golden brown on each side and cooked through.

5. Serve as a canapé or starter with some chilli sauce from Allan's chilli.


Kirriemuir Beer & Highland Drovers' Beef stew

Highland Drovers stewing beef

Kirremuir ale or Eden Brewery beer

Garlic clove from John Reid and Sons

3 big onions from John Reid & Sons

1 Bay leaf from Ashbrook Nurseries

1 Sprig of parsley from Ashbrook Nurseries

1 dessert spoon of tomato puree

Thyme sprig

1-2 tablespoons of Aberfeldy Oatmeal flour

1 carrot from John Reid & sons

Honey

2 big Rooster potatoes from John Reid & sons

Rosemary, Sage or Thyme from Ashbrook Nurseries

vegetable oil

250ml of chicken or beef stock

Salt and pepper

 

1. Preheat the oven to 170 degrees C.

2. Roast 2 tablespoons of flour on a tray in the oven until brown. Chop onions and carrots (rough cut) whilst you are doing this.

3. Trim and cut buffalo to desired sizes, then season in salt, pepper and dredge in the brown flour.

4. On the hob, brown off the pieces of meat in 2 tablespoons of vegetable oil in a hot casserole dish. When browned remove from the pan and brown the carrot and onion then add the thyme, bay leaf, parsley and garlic and place the meat back in the dish.

5. Deglaze the pan with enough beer to come halfway up the meat. Add a squeeze of honey then allow the beer to reduce by 1 quarter before adding the stock. Bring to the boil.

6. Cover the ingredients with a circle of greaseproof paper then seal the lid on the casserole dish with some foil and place in the oven for 1.5- 2 hours, or until cooked and tender.

7. When the meat is cooked, remove it from the casserole dish and keep it warm. Strain any vegetables out or the braising liquid then reduce the liquid in a pan until it is a desired consistency. Add honey or salt and pepper to suit your taste and put the meat back into the sauce to keep warm.

8. Meanwhile peel and dice the potatoes into cubes no bigger than 1cm.

9. Shallow fry the potatoes in a vegetable oil on a medium high heat until they are cooked through and golden brown. This may take about 10-15 minutes. Half way through cooking add some herbs of your preference such as rosemary, or sage or thyme.

10. Season the potatoes with sea salt and serve on top of a generous bowl of beef stew.


WeeCOOKIES Christmas biscuits

150g Plain flour (sifted) from Aberfeldy Oatmeal

75g unsalted butter from Devenick dairy

½ tsp bicarbonate of soda

½ teaspoon of ginger (powder/ground)

½ teaspoon of cinnamon

2 eggs (yolk only) from John Reid & sons

50g of syrup

50g caster sugar

Icing sugar

Hot water

Edible silver balls

 

1. Pre-Heat the over to 180 degrees.

2. Cream the butter and sugar together (you can do this by hand with a bowl & spoon or in a mixer), then add all the other ingredients and mix then knead until you have a dough.

3. Cling film the dough and leave it to rest for 40 minutes in the fridge.

4. Roll out a little of the dough at a time to 5mm in thickness then cut shapes using your favorite Christmas shape cutters. Place the shapes onto a baking tray lines with silicon or greaseproof paper then bake until golden brown. This normally takes 10-15minutes.

5. When they are cooked carefully remove them to a rack to cool. Meanwhile mix some icing sugar with hot water and transfer your icing to a piping bag ready to decorate your Christmas biscuits

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