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Feb 2014 Forfar Farmers Market Recipes

posted 30 Jan 2014, 07:40 by WeeCOOK Kitchen

Valentine's Rose Veal Milanese with sage potatoes


Rose Veal Escalopes from Devenick dairy

Butter from Devenick Dairy

2 Rooster potatoes from John Reid & Sons

A bunch of fresh sage

Rapeseed Oil for frying from Summer Harvest or Stark oils

1 lemon


2 eggs from John Reid & sons cracked and stirred

Plain flour from Aberfeldy Oatmeal seasoned with salt & pepper

Sea Salt & black pepper


1. Pick the sage leaves and then shallow fry them in hot rapeseed oil until they turn dark green and crisp up. Leave the sage to drain on some kitchen roll.

2. Dice the potatoes no bigger that 1cm in diameter and then shallow fry them in the same pan and oil you used for the sage. Make sure the oil in the pan is hot before you put the potato in, if your pan is small fry the potato in batches and keep turning the potatoes so they cook evenly. This takes about 12-15minuties. You can keep them warm on a tray in the oven until ready if necessary.

3. Prepare the veal by bashing it between 2 pieces of cling film or baking paper using a meat hammer or rolling pin until each escalope is 4-5mm thick.

4. Coat each piece of veal by dipping them in seasoned flour, then into the egg mix and finally into breadcrumbs.

5.To cook the veal pieces shallow fry them in a frying pan of hot oil with a knob of butter for 3-4 minutes each side or until the coating is a lovely crispy golden brown colour. They can be cooked in batches and kept warm in the oven if you’re making several.

6. To serve toss the cooked potatoes pieces with the crispy sage and some sea salt and portion onto warm plates. Place a piece of veal on each plate and sprinkle with a little sea salt & black pepper and just before serving give each portion a generous squeeze of lemon juice.

Puddledub buffalo & pork meatballs in spicy tomato sauce


250g of Puddledub buffalo mince

200g of pork mince from Puddledub pork

Fresh rosemary from Ashbrook Nurseries

1 onion from John Reid & son

1 egg from John Reid & sons

1 teaspoon of chilli powder

1 Scotch bonnet chilli (or dried chilli depending on your preference)

2 Garlic cloves from John Reid & sons

2 tins of chopped plum tomatoes

3 heaped dessertspoons of dried oregano

Rapeseed oil from Summer Harvest or Stark oils

Dijon mustard

100g of breadcrumbs

Worcestershire sauce

Boiling water to cook the pasta

Fairtrade spaghetti or linguini pasta

Sea salt & black pepper

1. To make the meatballs put the buffalo, pork, chilli powder, breadcrumbs, 4 teaspoons of Dijon mustard, a glug of Worcestershire sauce, a heap teaspoon of fine chopped fresh rosemary, 2 dessert spoons of dried oregano, a teaspoon of salt, a teaspoon of black pepper and the egg into a bowl. Mix all the ingredients together and then roll into meatballs.

2. To make the sauce fine chop and fry the onion in a saucepan with a little oil. Once the onions have softened, fine chop the chilli, peel and fine slice the garlic and add both to the pan to fry and soften.

3. Add the rest of the oregano, the tinned tomatoes and a pinch of sea salt and black pepper to the saucepan. Allow the sauce to cook until the tomatoes have broken down. Add a little boiling water if the sauce gets too thick.

4. To cook the meatballs start by frying them in a pan of hot oil until they are browned evenly all over.

5. Transfer the meatballs to the tomato sauce and continue to simmer until the meatballs have cooked through.

6. Cook your pasta as per the packet instructions in boiling salted water. Drain the pasta when cooked and add it pack to the pan. Transfer some meatballs and tomato sauce to the pasta and mix together so the pasta has a goody saucy coating. If the sauce is too thick add a little boiling water to thin it down.

7. Serve sprinkled with some of your favourite Devenick dairy cheese. Badentoy Blue or Granite city are lovely with this.

WeeCOOKIES Pancake day!


100g of plain flour from Aberfeldy oatmeal

300ml of milk

2 eggs from John Reid & sons

vegetable oil

Caster sugar

Your choice of pancake filling from Isabella preserves, Norma’s preserves or just lemon & sugar!

1. Make the pancakes by mixing the flour and eggs in a bowl and slowly add the milk mixing all the time with a whisk for that the pancake batter is smooth not lumpy. Make sure you then let the pancake mix rest in the fridge for 30 minutes.

2. To cook the pancakes children should be supervised. Place a non stick frying pan onto a high heat and add a pudding spoon of oil. Once the oil is hot swish it around the pan and then tip the excess out the pan into a metal bowl.

3. Pour enough pancake mix into the pan to swish around the pan and make a nice thin pancake. When the tiny bubbles start showing through and all over pancake it is time to flip it or turn it over using a palette knife or fish slice.

4. Once the pancake is flipped it should only take 30-40 seconds to cook on the raw side, when it is ready remove it from the pan and put it on a chopping board to cool. Make more pancakes with the rest of the mix.


5. Eat the pancakes the way you like them with your favourite fillings!