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Forfar Farmer Market Recipes August 2013

posted 6 Aug 2013, 05:11 by WeeCOOK Kitchen   [ updated 28 Aug 2013, 05:53 ]

Easy no bake Fish pie


6 Scottish white or rooster potatoes from the market

Some Stark oils rapeseed oil from the market

175g of unsalted butter from Devenick dairy

½ bottle of Cairn O’Mohr oak wine

150ml of double cream

Sea salt & cracked black pepper

Parsley from Ashbrook Nurseries or Myreside Organics

1 bay leaf

50g breadcrumbs

100g of Devenick dairy granite city mature cheddar

Mixture of fish trimmings from Arbroath fisheries, salmon, peat smoked haddock, whiting, coley. Enough for however many pies you want to make.

2 teaspoons or arrow root or corn flour.


1. Peel and cut potatoes into even sized pieces and place in salted cold water. Bring them to the boil and simmer for 20 minutes. Whilst they are boiling toast the bread crumbs under the grill until they are golden or dry fry them in a medium hot frying pan.

2. Melt the butter in a pan with 100ml of rapeseed oil and the double cream. Also fine grate the cheddar and set aside.

3. Drain then mash the potatoes until they are lump free and leave them in the warm pan

4. Whilst the potatoes are still warm, season with salt and pepper, and mix in enough of the butter, cream and oil mix until you have lovely smooth mashed potato. Put the potato into a piping bag and keep warm.

5. Cut the fish into equal sized pieces then place in a pan with a bay leaf and then cover half way up with the Cairn O’Mohr wine. Cover the pan with a lid or tin foil and place on the heat to gently poach the fish until it is cooked through.

6. Remove the cooked fish from the pan using a slotted spoon and set aside in a bowl covered with foil to keep warm.

7. Place the pan with the wine and fish juices back onto the heat to reduce a little then add the cream.

8. Mix a little cold water with the arrowroot until you have a paste and add it to the wine and cream fish sauce. Continue to simmer the mix until it is a nice saucy consistency.

9. Fine chop some parsley and sprinkle it through the fish sauce.

10. Place the fish pieces into a pie dish, add enough sauce to cover the fish, then pipe the hot mashed potato attractively on top.

11. Finish the pie by sprinkling some of the toasted breadcrumbs, fine chopped parsley and grated cheese on top then eat!

Courgette curry, Calcutta style Kati rolls


2 large courgettes from Myreside organics

1 onion from John Reid & sons

2 Garlic cloves from John Reid & sons

1 dessert spoon of tomato puree

½ a tin of plum tomatoes

Coriander from Myreside organics

1 carrot from John Reid & sons

1 red onion from John Reid & sons

1 table spoon of icing sugar

150 ml of white wine vinegar

½ a cabbage from John Reid & sons

Some Stark oils rapeseed oil

Sea salt & black pepper

6 eggs from John Reid & sons

Whole meal flour from Aberfeldy Oatmeal

50ml of milk

1 lemon

2 dessert spoons of curry paste



1. In a big bowl, mix 450g of wholemeal flour with the milk, a teaspoon of salt and add enough water to make a smooth dough. You will need to knead the mix for around 8 minutes until it is a smooth but not sticky dough. Place it back in the bowl, cover with cling film and allow it to rest for 15-20 mins.

2. Once the dough has rested split it into golf ball sized pices and roll into balls and keep covered in cling film until you are ready to roll the dough into chapatti/wraps. If you are short on time, simply buy some chapatti or wraps.

3. Place a dry frying pan into the heat until the pan is medium hot.

4. Use a rolling pin to roll the dough balls into flat rounds that are no thinner than 3mm thick and no wider than the diameter of your frying pan.

5. To make the chapatti/wrap place the flat bread into the pan for 1 minute then turn it over for another minute until it starts to cook and get brown or golden spots on it. Turn it over one more time and hold it down in the pan with a clean dry tea towel- this will make the bread puff up. Immediately take it out the pan and keep it warm under a clean dry tea towel until you are ready to make the Kati rolls. Repeat the process until you have used up all the dough.

6. Peel and cut the red onion into rings, and peel and cut the carrot into thin matchsticks. Place them in a tub, sprinkle with a little salt and the icing sugar and the pour in enough white wine vinegar to cover the vegetables so that they pickle. Set aside until you assemble the Kati roll.

7. Thinly slice the white cabbage and place in a tub with a little sea salt and a good squeeze of lemon juice. Set this aside until you are ready to use.

8. To make the courgette curry slice the courgettes into 4cm thick slices then quarter them. Thin slice the onion and garlic cloves.

9. Place a wide based saucepan on the heat with a tablespoon of rapeseed oil and fry the onions until they are soft and golden, add the garlic and curry paste and then add the courgettes and continue to fry for 3 minutes.

10. Add the tomato puree and plum tomatoes to the curry, season with salt and pepper, stir and cook on a high heat until you have a tasty saucy curry.

11. Crack the eggs into a jug and whisk as you would omelette mix. Put a frying pan onto a medium high heat.

12. Place a dessertspoon of rapeseed oil into the frying pan and when the oil is hot pour a little omelette mix into the pan. You only need enough for a very thin omelette. As soon as the bottom of the omelette is starting to firm up in the pan, place a chapatti/wrap flat onto the omelette so that it sticks to the omelette. Once the omelette and flat bread is cooked through, remove it from the pan onto a chopping board.

13. Whilst the omelette coated flat bread is still warm, fill it with some courgette curry, some coriander, pickled vegetables and some cabbage.

14. Roll the contents of the flat bread up as you would a tortilla or burrito, grab a napkin and then eat!

15. Repeat steps 12-14 and eat another one or share one with your friends!

WeeCOOKIES bread stick dunkers


500g Strong Bread flour from Aberfeldy Oatmeal at the market

2 tablespoons of vegetable oil

2 teaspoons of salt

1 sachet of instant dried yeast

Cool – warm water 200- 350 ml

Vegetable oil for lining bread tin

Cornish Sea Salt

Black pepper

Poppy seeds and sesame seeds

Selection of dips from the market

Devilish Tomato or Banana dip from Isabella’s preserves



1. Turn oven on to 235 degrees centigrade, and lightly grease a baking tray with some vegetable oil. Place the seeds either mixed or separately on a tray.

2. Place flour, oil, salt and yeast in a mixing bowl being really careful not to let the yeast come into contact with the salt –this will kill the yeast and stop the bread rising!

3. Slowly start pouring the water into the flour and mix and knead until the flour becomes 1st like chewing gum and then as you add more water it starts turning into a sticky dough. Do not add all the water at once as you may not need all the water it depends on the strength of the flour. As the gluten in the flour expands it will absorb the water, kneading is a process that encourages this.

4. Tip the dough onto a clean flat surface and continue to knead it for about 8 minutes until it feels smooth, slightly bouncy and stretchy. Don’t be tempted to add extra flour at this stage, as it will make the bread hard. Wetter dough is better than a dry tight one!

5. Put the dough into a clean big bowl, cover it with cling film and leave it somewhere warm for 1-2 hours until it has proven and doubled in size!

6. When the dough has risen tip it onto a flat surface and split it into snooker ball sized pieces using an old knife. Remember different size bread will take different amounts of time to cook so make sure they are all the same size.

7. Roll and shape your bread into small hotdog roll shapes, leave it to rest for 5 minutes and then continue to roll into long fat worm shapes. Brush the dough with water and dip into the seeds. Leave the bread on a tray to rest and rise again for 20-30 minutes.

8. When the bread sticks have risen again, carefully put them in the oven. Children should get parents to help with the oven bits.

9. These bread sticks will take 12-18 minutes to bake. The best way to check if they are ready is to tap them underneath. When the breads sound hollow then they are ready so carefully remove from the hot oven and leave to cool on a cooling rack.

10. Get your dips ready whilst the bread sticks are cooling.

11. Grab a bread stick, dunk it into your favourite dip and eat!