Services‎ > ‎WeeCOOK Recipes‎ > ‎

Forfar Farmers market October 2014 recipes

posted 6 Oct 2014, 05:46 by WeeCOOK Kitchen   [ updated 6 Oct 2014, 06:37 ]

Beer Braised Buffalo

Puddledub braising buffalo

Kirremuir ale or Eden Brewery beer

Garlic clove from John Reid and Sons

3 big onions from John Reid & Sons

1 Bay leaf from Ashbrook Nurseries

1 Sprig of parsley from Ashbrook Nurseries

1 dessert spoon of tomato puree

Thyme sprig

1-2 tablespoons of Aberfeldy Oatmeal flour

1 carrot from John Reid & sons


vegetable oil

250ml of chicken or veg stock

Salt and pepper


For the dumplings:

450g Scottish white potatoes or roosters from John Reid & Sons

90g plain flour from Aberfeldy oatmeal

1 egg from John Reid & sons

Nutmeg & sea salt & pepper

Fresh chives from Ashbrook Nurseries


1. Preheat the oven to 170 degrees C.

2. Roast 2 tablespoons of flour on a tray in the oven until brown. Chop onions and carrots (rough cut) whilst you are doing this.

3. Trim and cut buffalo to desired sizes, then season in salt, pepper and dredge in the brown flour.

4. On the hob, brown off the pieces of meat in 2 tablespoons of vegetable oil in a hot casserole dish. When browned remove from the pan and brown the carrot and onion then add the thyme, bay leaf, parsley and garlic and place the meat back in the dish.

5. Deglaze the pan with enough beer to come halfway up the meat. Add a squeeze of honey then allow the beer to reduce by 1 quarter before adding the stock. Bring to the boil.

6. Cover the ingredients with a circle of greaseproof paper then seal the lid on the casserole dish with some foil and place in the oven for 1.5- 2 hours, or until cooked and tender.

7. Meanwhile peel and boil potatoes in salted water for 20 mins or until tender. Place back in the pan t dry the potatoes off for a minute. Mash with a ricer, masher or the back of a rolling pin. Once the potato has cooled a little mix with the flour, egg, chopped chives, seasoning and a little ground nutmeg, then roll into golf ball sized balls.

8. Using a wooden spoon or silicone spatula mix in the hot butter infusion into the dry mash and season and mix more infusion until soft and fluffy as you like it. You can do this in advance and just microwave the mash as you need it.

9. When the meat is cooked, remove it from the casserole dish and keep it warm. Strain any vegetables out or the braising liquid then reduce the liquid in a pan until it is a desired consistency. Add honey or salt and pepper to suit your taste and put the meat back into the sauce to keep warm whist you dish up.

10. Finally cook the dumplings in boiling water for 2 minutes then drain and serve with braised buffalo and sauce, sprinkle with a little parsley and eat!

Pan roast pumpkin risotto with crispy sage nut butter

Tablespoon of Scottish cold pressed rapeseed oil

2 Pints of hot stock, vegetable or chicken

Scottish rapeseed oil (Stark or Sumer Harvest)

1 large onion, finely chopped from John Reid & Sons

400g of small diced pumpkin or butternut squash from John Reid & sons

2 cloves of garlic, finely chopped

400g Arborio risotto rice

2 wine glasses of white wine or Cairn O’Mohr

sea salt and freshly ground black pepper

70g butter for the risotto

70g butter for the sage nut butter

1 lemon

130g fine grated Granite city cheddar from Devenick dairy

Fresh sage from Ashbrook Nurseries

Pumpkin seeds


1. Heat the stock. In a separate pan, heat the rapeseed oil and butter, add the onions and garlic, and fry very slowly for about 15 minutes without colouring. In a separate frying pan on a medium high heat pan roast two 3rds of the pumpkin until it has started to soften and caramelize.

2. Add the rest of the pumpkin to the onions and garlic, then add the rice and turn up the heat. The rice will begin to lightly fry, so keep stirring it. After a minute it will look slightly translucent. Add the wine and keep stirring.

3. Toast the pumpkin seed on a tray in a hot oven or carefully toast in a dry frying pan on a hot heat then aside ready for serving up.

4. Once the wine has reduced and been absorbed into the rice, add your first ladle of hot stock and a pinch of salt. Turn down the heat to a simmer so the rice doesn’t cook too quickly on the outside. Keep adding ladlefuls of stock, stirring and almost massaging the creamy starch out of the rice, allowing each ladleful to be absorbed before adding the next. This will take around 15 minutes. Taste the rice— is it cooked? Carry on adding stock until the rice is soft but with a slight bite. If you run out of stock before the rice is cooked, add some boiling water.

5. Remove the risotto from the heat and add the roasted pumpkin, butter and grated cheese. Stir well. Place a lid on the pan and allow it to rest for a minute or so.

6. Prepare the sage nut butter by melting the butter in a frying pan on a medium hot heat. Once the butter has melted carefully add the sage. Allow the butter to continue to cook until you notice small brown flecks appearing throughout the pan-then immediately take the pan off the heat and carefully squeeze the juice of quarter of a lemon into the butter. It may splutter! Garnish the risotto with the crispy sage nut butter and some toasted pumpkin seeds and then serve. 

WeeCOOKIES Halloween Autumn eyeballs!


500g strong flour from Aberfeldy Oatmeal at the market

50g of unsalted butter from Devenick Dairy

2 packets of instant yeast

1 heaped dessert-spoon of sugar plus 2 table spoons of spare caster sugar.

2-3 teaspoons of ground cinnamon

10g of sea salt

100ml of milk

150-200ml of warm water (you may not need all the water)

Vegetable oil for frying.

Red, green and white icing pens (or make your own with icing sugar, water and food colouring)


1. Mix everything except the cinnamon and spare caster sugar together in a bowl or in a kitchen mixer, add the water a little at a time until you have a good elastic, slightly sticky dough.

2. Place the dough in a bowl and cover with cling film and leave to rest somewhere warm until it has doubled in size.

3. When ready place the dough on to a clean work surface and cut and roll dough balls that are all equal sized in diameter. 2.5-3cm max. Leave the balls to rest on a lightly floured tray until they have risen again. This may take 30 min to 1 hour.

4. Place cinnamon and spare caster sugar in a bowl and mix together and set aside.

5. To cook the dough balls either bake in a 200 degrees centigrade oven for 12-15mins or fry in oil heated to 180 degrees C for about 4 or 5 minutes each side or until golden and cooked through. Drain the dough balls on a kitchen roll and the immediately roll in the cinnamon sugar. Once cool decorate with icing pens to look like eyeballs!