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December 2015 Christmas Farmers Market Forfar

posted 14 Dec 2015, 03:44 by WeeCOOK Kitchen

Puddledub Pork Swedish meatballs

350g of Puddledub pork mince

1 egg from John Reid & sons

1 onion very finely chopped from John Reid & Sons

3 dessert spoons of breadcrumbs

80g of plain flour from Aberfeldy Oatmeal

80g of Devenick dairy butter

1 pint of beef stock (use a stock cube)

Sea salt

Black pepper

Bramble jam from Normas’ preserves

Mashed potato

1. Mix the pork mince, breadcrumbs, onion and egg together then form very small meatballs no more than 2cm in diameter

2. Put a little rapeseed oil in a frying pan onto a medium high heat. Place a saucepan of salted boiling water onto simmer.

3. Brown the meat balls for a few minutes each. Do this in batches for best results and set the meat balls aside whilst you use the same pan for the sauce.

4. Melt the butter in with the browned pork juices then whisk in the flour until you have a nice paste. After a few minutes start adding the beef stock a little a time, whisking it in so that you have a smooth lump free sauce.

5. Once the sauce is a desirable consistency add the meatballs back into the pan to cook through.

6. Serve the pork meatballs and gravy with some home made mashed potato and dollop of bramble jam.

Herring with pin oats and potato salad


2 herring from Arbroath Fisheries– (filleted & scales removed)

Pin oats from Aberfeldy Oatmeal

Dijon mustard.

Salt & pepper.

Rapeseed oil for frying

200g Baby potatoes from John Reid & sons

2 Hand fulls of fresh dill (chopped)

200ml mayonnaise

1 heaped dessert spoon of honey

½ a cucumber

1 table spoon of icing sugar

120ml of white wine vinegar


‪1. Wash, and then cook baby potatoes by placing in a pan of cold salted water. Bring up to a boil then simmer for 9-12 minutes until the potatos are cooked and tender. Drain and allow to cool.

‪2. Mix the mayonnaise with a teaspoon of Dijon mustard, honey and half the dill. Add black pepper to taste then mix with the cooled baby potatoes and leave in fridge until ready to use.

‪3. Use a vegetable peeler to make ribbons out of the cucumber – leaving just the seed part which can be discarded. Place the cucumber ribbons in a tub and dredge with the icing sugar and a pinch of salt, plus the remainder of the dill. Pour the white wine vinegar over the cucumber and then leave in the fridge to pickle until ready to serve.

‪4. Place some pin oats on a plate and sprinkle them with a little salt and pepper. Place a frying pan onto a medium heat ready to cook the herring.

‪5. Lightly brush a little Dijon mustard onto each side of the herring portions and then press each side into the oats so that they form a coating on each side. 

‪6. Add some rapeseed oil to the frying pan and then fry the herring (skin side down first) on each side until the coating is a lovely golden brown colour. This may take 1-2 minutes each side and do it in batches so as not to overcrowd the frying pan.

‪7. Remove the herring from the pan and drain on a clean tea towel or kitchen roll and then serve with some potato salad and a little of the pickled cucumber.

 WeeCOOKIES Christmas chocolate truffles

200g of Chocolate (chopped into equal sized pieces) from Fair trade Forfar

200g of double cream

Edible glitter (optional)

Popping candy (optional)

Coconut (optional)

Nuts (optional)

Cocoa (optional)


1. Get a grown up to boil the cream then add the chocolate to the pan and whisk in until it has all melted into a lovely chocolate sauce. Pour the mix into a plastic container and chill in the fridge for a few hours.

2. When ready to make your truffles, tip some edible glitter/popping candy/cocoa/chopped nuts or coconut onto a tray and take the chocolate mix out the fridge

3. Use a spoon to remove blobs of chocolate from the mix and quickly roll into balls and then straight into the tray of your preferred coating. Repeat until you have made loads of truffles.