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Forfar Farmers Market May 2013 Recipes

posted 13 May 2013, 03:29 by WeeCOOK Kitchen   [ updated 3 Jun 2013, 05:08 ]

Smoked haddock with herb crush, poached egg & wholegrain mustard and butter sauce

INGREDIENTS for 4 people:

4 pieces of peat smoked haddock from Arbroath Fisheries

600g New potatoes from John Reid & sons

4 Eggs for poaching from John Reid & Sons at the market

250g (unsalted) butter cubed and cold from Devenick dairy at the market

1 onion finely chopped from John Reid and sons

1 tablespoon white wine vinegar (plus extra for egg poaching water)

1 glass of white wine from cairn o’mohr

1 teaspoon of wholegrain mustard

Sea salt & pepper

Chive or parsley from Ashbrook Nurseries or Myreside Organics

Baby chard from Myreside Organics

Crème fraishe.



1. Wash potatoes and bring to the boil for 20mins, then drain, season with salt and pepper  and crush with a rolling pin. Keep warm until serving.

2. Put a pan of water on the boil for the poached eggs-add a splash of white wine vinegar.

3. Put a 3rd pan onto the heat and add half a fine chopped onion, allow it to dry fry for 20 seconds then add the wine and a tablespoon of white wine vinegar. Bring up to a boil and allow this to reduce to about 1 tablespoon.

4. Take the pan off the heat, and whisk in 4 cubes of the butter, do not add the next cubes of butter until the first 4 are melted in or the sauce may split. Keep adding the butter 4 cubes at a time until you have a lovely butter sauce. Add a teaspoon of wholegrain mustard and keep somewhere warm until ready to serve.

5. Place the haddock folded in a pan with 1-2 cm of water with a dash of wine in it, bring it up to the heat and cover the pan with foil and turn down low so that the haddock poaches and steams.

6. Poach the eggs but cracking the eggs straight into the boiling water for 3 minutes (max) – use a timer for perfect eggs. Remove them from the water after 2.5 minutes (medium eggs or 3 minutes for large eggs) and drain on a bit of kitchen roll or a clean tea towel. They will stay warm whilst you plate up

7. Fine chop the herbs and add to the crushed new potatoes, also add 1-2 tablespoon of crème fraishe and mix together.

8. To serve place an attractive portion of herb crushed potatoes on a plate, add the smoked haddock, top with the poached egg and then pour over some butter & mustard sauce. Garnish with some baby chard from Myreside organics then eat!

Warm venison medallion with asparagus and salsa verde


Asparagus from John Reid & Sons

Baby chard from Myreside Organics

Venison medallions (2cm thick) from Hubertus Game

Vegetable oil

1 x teaspoon spoon dijon mustard1 x tablespoon mint from Ashbrook Nurseries

3 x tablespoon parsley from Ashbrook Nurseries

½ garlic clove or wild garlic (optional)

2 teaspoons of capers

Sea salt

Olive/rapeseed oil

Lemon juice

Splash Worcestershire sauce (optional)


Fresh chard Myseside Organics



1.Place a pan of salted water on to boil for the asparagus.

2. Put the following ingredients in a plastic jug in this order listed, Dijon, mint, parsley, wild garlic, salt, lemon juice, and finally the olive oil, blitz them together coarsely with a stick blender or in a mortar and pestle then add the capers. You can add a splash of Worcestershire this is optional.

3. Heat your frying pan to a medium heat. Lightly oil the venison and season with salt, then cook 90 – 120 seconds each side for medium rare or longer if you prefer. Remove meat from pan and add a knob of butter to the warm pan and place the chard in just until it’s wilted. Season the medallions with pepper and leave to rest for 5 mins on a board wrapped loosely with foil.

4. Blanch the asparagus by trimming it and removing the woody stalk then immerse it in the boiling water for 3-4 mins. Remove with a slotted spoon.

5. To serve, slice the Asparagus attractively and place on the plate, with some fresh chard that has been wilted in the warm pan you used to cook the venison. Slice then place the venison medallions the top of the greens with a generous amount of salsa verde to garnish the plate- grab a fork and eat!

WeeCOOKIES Ravioli pasta


400g Strong Bread flour from Aberfeldy Oatmeal at the market

Plus spare flour/semolina for dusting

4 medium eggs from John Reid & sons

pinch of sea salt

Rapeseed oil just a spot

Your favorite fillings!

Herbs from Ashbrook Nurseries or Myreside organics

Granite city cheddar from Devenick dairy



1. Beat the eggs in a jug, then sieve the flour and salt into a bowl and make a well in the middle to put the eggs in before starting to mix it together with your hands

2. Once the mix has come together like a dough tip it on to the table and start to knead it like you would bread until your ball of dough is smooth and elastic. At this stage wrap the dough in cling film and leave it in the fridge for 20-30mins to rest. This helps the pasta dough become easier to work with.

3. Either roll the dough out with a rolling pin to ½ a mm thick- or use a pasta machine by splitting the dough into 4 pieces and cling filming the dough your not using straight away to stop it drying out.

4. To use the pasta machine, set the dial to the fattest setting and then turn the handle and push the dough through at least 6 teams on the 2 fattest settings as you work down from the fattest to the thinnest. Dust the pasta with some semolina if you feel it is getting too sticky.

5. Get a grown up to fill a pan of water and bring it to the boil for you ready to cook your ravioli, and get some fillings ready to parcel inside. Great examples are spinach, cheese, mushrooms, pumpkin, fish, cooked pork or beef mince!

6. To make the ravioli you’ll need a pastry cutter, a pastry brush and some water to help stick the ravioli together

7. Lay a sheet of the fresh rolled pasta down flat on a lightly floured kitchen top. Place balls of your filling on the pasta with gaps of 4 cm between each ball. Brush a little water around the edges of each ball and then lay the next sheet of pasta on top. Carefully seal each ball of pasta off inside the pasta so that there are no air bubbles then use a pastry cutter to cut out the filled ravioli and then put the to rest on a semolina/floured tray whilst you repeat the process with the last 2 sheets of pasta.

8. To cook the ravioli place them into the boiling water with a pinch of salt for 3-4minutes and then get an adult to take them out with a slotted spoon.

9. Drizzle with a little rapeseed oil, some herbs and some grated granite city cheese then eat!