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Forfar Farmers Market July Summer Berry Festival 2013

posted 1 Jul 2013, 06:29 by WeeCOOK Kitchen   [ updated 11 Jul 2013, 04:00 ]

Balsamic strawberry and venison kebabs

INGREDIENTS:

1 tub of Angus summer strawberries from the market

Some Stark oils rapeseed oil from the market

3-4 tablespoons of balsamic vinegar

Gartmorn free range chicken breast/venison medallions from Hubertus game

Chicken stock cube

Sea salt & cracked black pepper

Mint from Ashbrook Nurseries or Myreside Organics

Peppery leaf from Myreside organics

 

EASY STEPS:

1. Bring 500ml of stock to the boil in a saucepan and then reduce the heat to a simmer

2. Remove the leaf then slice each strawberry in half from top to bottom and place on a tray

3. Mix some rapeseed oil and balsamic vinegar in a bowl and brush all over the strawberries.

4. Slice venison or chicken into piece the same size as the strawberry halves.

5. Poach the venison or chicken in the simmering stock until each piece is cooked through. Use a probe if unsure the chicken should reach 75 degrees centigrade inside and the venison just 40-50+ degrees centigrade depending on if you want it rare/medium - remember it is going to be finished off on a BBQ or grill and will go tough if you over cook it.

6. Once the meat pieces are poached, drain them and skewer them on a kebab stick with some strawberries and mint. Brush some more of the balsamic oil mix onto your kebabs and season with a little sea salt and cracked black pepper. 

7. Heat a griddle pan/the grill or a BBQ and when ready sear the kebabs for 2-3 minutes each side until the strawberries have started to char and soften.

8. Remove the kebabs from the grill and serve with some peppery leaves dressed with rapeseed oil and balsamic then eat!



WeeCOOKIES Eggy bread with Angus summer strawberries

INGREDIENTS:

2 large eggs from Barbara or John Reid & sons at the market

100ml of double cream

4 pudding spoons of icing sugar (plus a spare spoonful for dusting)

Some Stark oils rapeseed oil

2 pudding spoons of caster sugar

1 tub of strawberries from John Reid & sons

Mint from Ashbrook Nurseries or Myreside organics

Left over sliced bread

 

EASY STEPS:

1. Put a frying pan on to the hob to heat up to a medium high temperature

2. Use your favourite cutters to cut good-sized pieces of bread into shapes ready for your eggy bread

3. Mix the eggs, cream and icing sugar in a bowl

4. Dip the bread both sides into the eggy mix

5. Place a little oil into the frying pan and then fry the toasts both sides until cooked.

6. Meanwhile slice half the strawberries into quarters and warm through in a pan with the caster sugar until you have a lovely strawberry compote to pour all over or around your eggs bread

7. Decorate each eggy bread with a few fresh strawberries, some strawberry compote and then dust with the left over icing sugar.

8. Grab a fork and eat!

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