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Forfar Farmers Market April 2014 recipes

posted 24 Mar 2014, 05:39 by WeeCOOK Kitchen   [ updated 14 Apr 2014, 04:51 ]
Pigeon breast with pearl barley & bacon risotto

Ingredients:

Pigeon breasts from Hubertus game

Bacon lardoons from Puddledub pork

1 onion from John Reid & Sons- dine diced

1 garlic clove – fine chopped

150ml of Bouvrage raspberry drink or red wine

150ml of white wine or Cairn O’ Mohr oak wine

1 Carrot from John Reid & Sons - Diced

600ml of vegetable or chicken stock

Fresh thyme 2 sprigs

70g of unsalted butter from Devenick dairy

120g of rinsed pearl barley

Bramble or raspberry preserve from Norma’s preserves

70g granite city cheddar from Devenick dairy

Summer Harvest or Stark rapeseed oil

Sea salt and black pepper


1. Start the orzotto like a risotto by frying ¾ of the diced onion, garlic and ¾ of the carrot in a large saucepan with 1 tablespoon of rapeseed oil on a medium high heat until the onions have softened. Add the leaves from one of the sprigs of thyme and a little salt & pepper.

2. Add the pearl barley to the pan and fry with the onion mix for 4-5 minutes then pour enough wine into the pan to just cover the barley. Turn up the heat and stir so that the wine reduces and to prevent the orzotto sticking.

3. Once the wine has reduced right down add a ladle or 2 of warm stock and stir it into the barley and repeat the process of reduction only adding more stock once all has been absorbed by the barley. This process can take 30-40 minutes until the barley is cooked and full of flavour.

4. Whilst the barley is cooking make a sauce by placing the remaining diced onion, ½ the bacon lardons, carrot and thyme into a hot frying pan with a teaspoon of oil. Let the onion and carrot brown then add a dessert spoon of bramble or raspberry preserve from Norma’s preserves and mix it into the vegetables so it melts and caramelises. Immediately pour in the raspberry bouvrage to deglaze the pan. Continue to boil the pan until the bouvrage has reduced down by 2 thirds.

5. Once the bouvrage has reduced add 100ml of stock to the pan and continue to cook on a high heat until the sauce has reduced again by half.

6. Strain the onions and carrot out of the sauce and put the sauce back onto a low heat and stir in a knob of cold butter to give the sauce a nice shine. Set the sauce aside and keep warm until you need to plate up.

7. Grill the rest of the bacon lardons on a tray until you have some lovely crispy bacon bits that can be used to garnish the orzotto.

8. Check the orzotto is ready by tasting and biting a few grains. It should have the texture of risotto with a slight bite but be cooked through. When you feel it is cooked to your liking add the cheese and the rest of the butter with a tablespoon of hot stock and stir it in. Leave the lid on to let it rest for a few minutes whilst you cook the pigeon breasts.

9. Pour 1 tablespoon of rapeseed oil in into a hot frying pan. Remove any skin from the pigeon breasts then, sprinkle a little sea salt on each side and then fry (what was the skin side first) for 2 and half minutes. Turn the pigeon breasts oven and fry for no more than 1 and a half minutes. Remove the pigeon breast from the pan and place them on a warm plate and cover with foil to rest for 3-4 minutes.

10. To plate up place and attractive dollop of pearl barley orzotto in the middle of a warm plate, slice each pigeon breast and place 1 or 2 on each plate depending on whether you are serving a starter or a main. Add enough of the sauce to coat the pigeon and make the plate look attractive and finally sprinkle some of the crispy bacon lardons on top.



Lamb & rosemary skewers with mint gremolata

Ingredients

Lamb leg steaks (diced) from Highland Drovers

Fresh rosemary from Ashbrook Nursery

Fresh mint from Asbrook Nursery

Fresh parsley from Ashbrook Nursery

1 Lemon (zest only)

2 Garlic cloves from John Reid & sons

New potatoes (washed and scraped) from John Reid & Sons

Butter from Devenick dairy

Sea salt & pepper

Summer harvest rapeseed oil from John Reid & sons

 

1. Put a griddle pan on a medium high heat. In another pan of cold salted water place some new potatoes and bring to a boil and allow to simmer for 15-18 minutes until the potatoes are cooked.

2. Prepare the gremolata by fine chopping 1 garlic clove, a handful of mint leaves and a handful of parsley and lemon zest. Mix the ingredients together with a little salt and pepper and bind with some rapeseed oil.

3. Melt a table spoon of unsalted butter in a pan and add the other garlic clove in thin slices. Allow the garlic to fry lightly then keep the butter warm until ready to serve.

4. Pick the rosemary stalks so you can use them to skewer the diced lamb legs stakes. Brush each lamb skewer with a little rapeseed oil a then cook them on the griddle until they are cooked to your liking.

5.Drain the potatoes then season with a little sea salt and a little of the melted garlic butter. Serve with the lamb skewers and garnish with a little of the mint gremolata.


WeeCOOKIES Mini Easter nest cupcakes

Ingredients

 80g self raising flour from Aberfeldy Oatmeal at the market

350g of unsalted butter from Devenick Dairy

100g of white sugar from Fair trade Forfar

5g of baking powder

2 eggs from John Reid & sons

20g of cocoa

500g of icing sugar

Natural yellow food colouring optional

Mini chocolate eggs


1. Pre-heat the oven to 175 degrees centigrade. Mix the self raising flour, 100g of butter, the eggs, cocoa, baking powder and white sugar in a bowl until you have a smooth cake batter.

2. Put a heaped teaspoon of cake mix into mini cup cake cases in a mini cupcake tray.

3. Bake the cakes for 12-16 minutes.

4. Once the cakes are cooked allow them to cool on a cake or grill rack.

5. Make the butter icing by beating the rest of the butter with the icing sugar and add a drop of yellow food colouring if you like. Put the icing into a piping bag with a star nozzle.

6. Once the cakes are cool pipe a ring of icing in the shape of a nest on each mini cupcake and decorate with some mini easter eggs.

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