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Forfar Farmers Market December 14th recipes

posted 26 Nov 2013, 03:40 by WeeCOOK Kitchen

Hubertus Hunters Pie


1 pack of stewing venison from Hubertus game (500g)

1 carrot from John Reid & sons

½ a neep from John Reid & sons

1 onion from John Reid & sons

1 Garlic clove from John Reid & sons

Thyme (1 sprig) from Ashbrook Nurseries

1 Bay leaf from Ashbrook Nurseries

Bramble Jam from Normas’ Preserves

Bramble wine from Cairn O’Mohr

Rapeseed Oil for frying

Butter from Devenick dairy

Plain flour from Aberfeldy Oatmeal

500g of Scottish white potatoes for mash from John Reid & sons

Bacon lardoons from Puddledub pork (1 table spoon)

A glug of Worcestershire sauce

Sea salt

Black pepper

Milk for the mash.

Toasted bread crumbs


Easy steps:

1. Put a casserole dish onto a medium high heat with a glug of rapeseed oil. Put a pan of salted cold water onto the hob ready for the potatoes

2. Peel all the veg. Place the potatoes in the water and cook for 20mins or until tender. Chop the carrot, onion, and neep into equal sized pieces. Fine chop the garlic.

3. Fry the vegetables and garlic in the casserole dish until they start to brown then remove from the pan.

4. Add the bacon to the pan and fry. Dust the venison pieces in seasoned flour and add to the bacon to brown off- do this in batches for best results.

5. Once all the venison is browned add all the meat, herbs and vegetables back into the pan and add a generous dessertspoon of bramble jam then enough Cairn O’Mohr bramble wine to cover the contents of the pan.

6. Bring up to the boil the reduce the heat to a simmer. Place the lid on the casserole dish and cook the stew for 1 hour and 50 minutes until the venison is tender.

7. Once the potatoes are cooked drain then and mash with a potato ricer. Add butter, salt, pepper and milk until you have a lovely mashed potato. Keep the potato warm until ready to plate up.

8. Once the venison is tender, remove it from the stew and put the casserole dish back onto the heat to reduce the sauce to a nice coating consistency then place the venison back into the sauce and check the seasoning.

9. To serve find a suitable pie dish and put the venison stew in first then top it with the mashed potato. Sprinkle some toasted breadcrumbs on top and then serve.


Puddledub Pork Swedish meatballs


350g of Puddledub pork mince

1 egg from John Reid & sons

1 onion very finely chopped from John Reid & Sons

3 dessert spoons of breadcrumbs

80g of plain flour from Aberfeldy Oatmeal

80g of Devenick dairy butter

1 pint of beef stock (use a stock cube)

Sea salt

Black pepper

Sprouts, trimmed and halved from John Reid & sons

Bramble jam from Normas’ preserves


Easy steps:

1. Mix the pork mince, breadcrumbs, onion and egg together then form very small meatballs no more than 2cm in diameter

2. Put a little rapeseed oil in a frying pan onto a medium high heat. Place a saucepan of salted boiling water onto simmer.

3. Brown the meat balls for a few minutes each. Do this in batches for best results and set the meat balls aside whilst you use the same pan for the sauce.

4. Melt the butter in with the browned pork juices then whisk in the flour until you have a nice paste. After a few minutes start adding the beef stock a little a time, whisking it in so that you have a smooth lump free sauce.

5. Once the sauce is a desirable consistency add the meatballs back into the pan to cook through.

6. Place the sprouts into the boiling water until cooked and tender, then drain them and serve attractively with the pork meatballs, gravy and a dollop of bramble jam.





250g unsalted butter from Devenick Dairy

375g plain flour from Aberfeldy oatmeal

1 large egg yolk

380g icing sugar

5ml of vanilla essence

edible cake sprinkles 

75g white chocolate from Fairtrade Forfar stall



1. Preheat the oven to 190 or 170 degrees C if you have a fan oven. Put silicone mats or non stick baking paper onto 2 baking trays.

2. In a big bowl mix 140g of the icing sugar, the butter, flour, egg, vanilla and mix until you have firm dough. You can also do this bit in a food processor, just pulse until all the ingredients are mixed together properly into a good dough.

3. Portion the dough into 3 or 4 bits, flatten and wrap in cling film and allow to rest in the fridge for 20 minutes.

4. When ready roll the dough on a lightly floured surface with a rolling pin until it is evenly 6-7mm thick. Use your favourite Christmas shape cutter dipped in flour to cut out your biscuits,

5. Use the small end of a piping nozzle to pierce a hole in the top of your Christmas shape (not too near the edge)! Place the biscuits on the trays and bake for 12 minutes until a light golden colour. When they’re ready gently put them on a wire rack to cool before decorating them.

6. Mix the remaining 250g icing sugar with a teaspoon at a time of boiling water until you have a thick icing you can pour, spoon or pipe onto your biscuits. Add a scattering of festive sprinkles if you like.

7. Melt some chocolate by breaking it into equal sized chunks and microwave in a suitable container with a loose fitting lid for 30 seconds at a time until the chocolate has melted enough to put into a piping bag or to drizzle with a spoon- or to just dip the biscuits straight in!

7. Finally loop a piece of festive ribbon or string through your biscuits and if they last long enough give them as a gift or decorate your tree with them….or just reward yourself for your hard work and eat them straight away!