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December 2015 Forfar Farmers Market Recipes

posted 27 Nov 2015, 03:29 by WeeCOOK Kitchen   [ updated 27 Nov 2015, 03:55 ]
Posh Parsnip Soup with blue cheese, sprout leaves & truffle oil

Parsnips (approx 750g peeled and chopped into even sized pieces) from John Reid & Sons

1 litre of chicken stock or vegetable stock

1 onion (fine dice) from John Reid & Sons

1 small garlic clove (peeled and sliced thinly) from John Reid & Sons

Rapeseed oil from John Reid & Sons

5 sprouts from John Reid & Sons

Badentoy blue cheese from Devenick dairy

Butter from Devenick dairy

Double cream 120 ml

Salt & pepper

Truffle oil optional

 

1. In a large saucepan on a medium high heat, sweat the onions and garlic until they are translucent. Then add the chopped parsnip to the pan and fry for a further 2-3 minutes.

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

3. Bring a second pan of water to the boil and salt the water. Peel the outside sprout leaves then cut the sprouts in half and immerse in the boiling water until just tender and the leaves are starting to separate. Remove the sprout leaves from the pan and refresh in a bowl of cod water to stop them cooking further, then drain on kitchen roll and set aside ready to use to garnish the soup.

3. Strain the parsnips 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 of your liking. Add a knob of butter and salt and pepper to the puree and blend in.

4. When ready to serve heat the parsnip soup in a pan and stir in some double cream. Garnish the soup with the sprout leaves, crumbled blue cheese and a slight drizzle of truffle oil


Hot smoked salmon pate with oaties

250g Hot smoked flaky salmon from Arbroath fisheries

1 teaspoon horseradish sauce from Isabellas preserves

1/2 a lemon juice from John Reid and sons

10g chives 

2-3 tablespoons of creme fraise 

1 x Dessert spoon dill mustard from Isabella preserves

2 dessert spoons of mayonnaise

100 ml White wine vinegar

1 tablespoon of icing sugar

Mustard dill relish from Isabellas preserves

Cucumber and carrot from John Reid and sons

Hand made oatcakes from Aberfeldy oatmeal

Sea salt and black pepper


1. Peel the skin off and remove any bones from the smoked salmon

2. Put the salmon, lemon juice, and horseradish into a food processor and pulse

3. Add creme fraise one spoon at a time to the mix and pulse until thoroughly mixed to a desirable pate like consistency

4. Add chopped chives and briefly pulse to mix through

5. Transfer the mix into a plastic container and refrigerate the parfait until it firms up to a consistency you can quenelle or shape with your spoon

6. Peel the carrots then use a speed peeler to make carrot ribbons and cucumber ribbons

7. Place the carrot ribbons in a plastic tub and season with salt and black pepper then cover with icing sugar and pour over the white wine vinegar. Set aside for a few hours to lightly pickle

8. Mix the mustard and mayonnaise together to make a dressing

9. To serve present a portion of parfait on a plate in a quenelle or attractive shape, add a few oatcakes, garnish with optional salad leaf, cucumber ribbons, pickled carrot and some mustard dill dressing.




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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