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Feb 2016 Forfar Farmers Market recipes

posted 12 Jan 2016, 08:02 by WeeCOOK Kitchen   [ updated 1 Feb 2016, 03:07 ]
Highland drovers ‘Valentines’ sirloin steak supper

2 Highland beef sirloin steaks from Highland Drovers

1 Banana Shallot or 2 small shallots (fine chopped)

1 dessert spoon of crushed black pepper corns

25ml of Brandy

80ml red wine

150ml of beef stock

Double cream 100-150ml

Vegetable oil

20g Butter

Salt and pepper


1. Heat a frying pan to a medium high heat. Once hot rub oil onto the sirloin steaks, season with sea salt and sear in the pan for 2- 3 minutes each side for cooking medium rare to medium depending on how you prefer your steak. For well done cook 4-5 minutes each side. Sear the edges too to render down some of the fat. Once cooked each side place the steaks on a plate or board and season with pepper and leave to rest.

2. Make a peppercorn sauce by melting a knob of butter in the same pan and sweat the shallots and peppercorns until the shallots have softened. Deglaze the hot pan and shallot/pepper mix with brandy and the red wine, turn the pan to a high heat reduce by half and then add the stock and reduce by 2 thirds then mix in a little cream and season until you have a sauce of desired taste and consistency.

3. Serve the steak with the peppercorn sauce and some hand cut chips or sauté potatoes. This dish goes equally well with mash or a lovely watercress or rocket salad!

Scallops with black pudding and cauliflower

Scallops from Arbroath fisheries

Black pudding from Puddledub pork (2 slices)

1 cauliflower from John Reid & sons

Vegetable oil


Chicken stock cube/jelly

1 pint of water

Salt & pepper

Seasonal leaf (optional)


1. Cut the cauliflower into equal sized florets and cook in a pan of simmering stock until tender and cooker. Use a slotted spoon to remove the cauliflower from the stock and place all the florets (bar one or two to keep for garnish) into a plastic jug and then blitz with a stick blender, adding a little of the hot stock until you have a smooth puree. Check the seasoning and keep warm until ready to serve.

2. Place the black pudding on a tray and grill until cooked or roast in the oven at 190 degrees for 10-12 minutes until piping hot. Keep warm until ready to serve. Put serving plates somewhere to warm ready for plating up.

3. Last of all cook the scallops. If the scallops are big cut in half (width ways) so that all pieces are the same thickness. Heat a frying pan to a hot heat, season the scallops lightly with sea salt, then add a little oil and half a teaspoon of butter to the pan and sear the scallops 50 seconds -1 ½ minutes max each side. Whilst the scallops are searing, portion black pudding and cauliflower puree and florets on a warm plate then serve the cooked scallops on the plate and garnish with a few seasonal leaves if desired.

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 

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!