Services‎ > ‎WeeCOOK Recipes‎ > ‎

Forfar Farmers Market recipes April 2013

posted 25 Apr 2013, 08:46 by WeeCOOK Kitchen   [ updated 28 Apr 2013, 23:36 ]

1. Purple sprouting broccoli/asparagus with poached egg and hollandaise

INGREDIENTS for 4 people:

Asparagus or purple sprouting broccoli from John Reid & sons at the market

Eggs for poaching from John Reid & Sons at the market

3 eggs (yolks only) from John Reid & Sons

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

8 black peppercorns

90ml white wine vinegar (plus extra for egg poaching water)

Lemon (optional)

Sea salt & pepper



1. Bash or squash the peppercorns with the base of your saucepan on a chopping board then put them into the pan with the white wine vinegar and boil on a rapid heat until the vinegar has reduced by 2 thirds or 1-2 tablespoons. Strain the peppercorns out with a sieve and set the vinegar reduction aside.

2. Meanwhile set a metal mixing bowl over a pan of hot water on the hob. Make sure the base of the bowl does not touch the surface of the water in the pan.

3. In another pan melt the butter slowly; you’ll see the white fat separate from the rest of the butter as it comes up to heat.

4. Take the mixing bowl off the heat, place it on a folded tea towel and add the vinegar reduction, then the 4 eggs yolks and start whisking.

5. Slowly, start pouring and whisking the butter into the egg and vinegar mix. The heat of the butter will cook the eggs and the sauce will start to thicken. Use all the butter being careful to leave the white fat behind in the pan. Season the sauce with salt & pepper and a squeeze of lemon juice (optional). If the sauce is too thick, whisk in a teaspoon of boiling water to thin it. You can do this whole part in a food processor and that may be easier as once the egg and vinegar mixture is whirling around in the machine, all you have to do is slowly pour in the hot melted butter and the sauce will form before your eyes!

6. Set the hollandaise aside so it stays at room temperature and put 2 pans of water onto boil. As a pinch of salt to one as this will be for cooking the asparagus/broccoli. Add a tablespoon of white wine vinegar to the other pan of water ready to poach the eggs.

7. Wash, and trim the asparagus/broccoli and then boil for 4-5 minutes until they are tender but not overcook and soggy! Remove them from the water and drain them before placing on a plate.

8. Whilst the asparagus/broccoli is boiling 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.

9. To serve place the asparagus or broccoli attractively on a dish, put a poached egg on top and then spoon a generous dollop of your rich hollandaise over the egg and season with a little sea salt and black pepper…then eat!

2.WeeCOOKIES Sheep doggs


500g Strong Bread flour from Aberfeldy Oatmeal at the market

2 tablespoons of vegetable oil

2 teaspoons of salt

1 sachet of instant dried yeast

100 ml of warm milk

Cool – warm water 200- 350 ml

Vegetable oil for lining bread tin

Cornish Sea Salt

Black pepper

Lamb sausages from Braes of Coul or highland drovers at the market

Granite city cheddar from Devenick dairy

Onion from John Reid & sons

Devilish Tomato from Isabella’s preserves

Spring leaf from Myreside organics




1. Turn oven on to 235 degrees centigrade, and lightly grease a baking tray with some vegetable oil.

2. Place flour, butter, salt and yeast in a mixing bowl being really careful not to let the yeast come into contact with the salt –this will kill the yeast and stop the bread rising!

3. Add the warm milk to the bowl, and slowly start pouring the water into the flour and mix and knead until the flour becomes 1st like chewing gum and then as you add more water it starts turning into a sticky dough. Do not add all the water at once as you may not need all the water it depends on the strength of the flour. As the gluten in the flour expands it will absorb the water, kneading is a process that encourages this.

4. Tip the dough onto a clean flat surface and continue to knead it for about 8 minutes until it feels smooth, slightly bouncy and stretchy. Don’t be tempted to add extra flour at this stage, as it will make the bread hard. Wetter dough is better than a dry tight one!

5. Put the dough into a clean big bowl, cover it with cling film and leave it somewhere warm for 1-2 hours until it has proven and doubled in size!

6. When the dough has risen tip it onto a flat surface and split it into snooker ball sized pieces using an old knife. Remember different size bread will take different amounts of time to cook so make sure they are all the same size.

7. Roll and shape your bread into small hotdog roll shapes and place on the greased baking sheet. Don’t allow more than 2cm space between each bread roll as you want rise and expand, but also for the rolls to be joined when they bake! Leave the bread on a tray to rest and rise again for 20-30 minutes.

8. When the rolls have risen again, carefully put them in the oven. Children should get parents to help with the oven bits.

9. Mini rolls will take 18-25minutes to bake. The best way to check if the loaf or rolls are ready is to tap the underneath. When the breads sound hollow then they are ready so carefully remove from the hot oven and leave to cool on a cooling rack, with a damp tea towel over the top so that the crust stays soft.

10. Whilst the rolls are baking prepare the fillings, grill, griddle or roast some lamb sausages to serve hot or cold. Get parents to help with this bit.

11. Grate some cheddar and thin slice and fry an onion to use to garnish your sheep dogs

12. When ready slice the hotdog rolls open and put a sausage and your choice of topping all over the sheep dog. A bit of devilish tomato sauce, some cheese, fried onion and ome spring leaf garnish will make your sheep dog a fully loaded snack that will make everyone want a bite!

3.Mussels cooked with bacon, Cairn O’Mohr and wild garlic


Mussels from Arbroath fisheries at the

150ml of cider from Cairn O’ Mohr at the market

A tablespoon of bacon lardoons from Puddledub pork

1 onion from John Reid & Sons

2 leaves of wild garlic

25g of unsalted butter from Devenick dairy

Vegetable oil



1. Wash and de-beard the mussels, (discarding any that stay open when tapped) and leave them in the fridge under a damp tea towel until ready to cook.

2. Fine chop the onion and wash, spin and fine slice the wild garlic.

3. Place a high-sided large saucepan onto a very high heat. Once the pan is hot, Add the bacon lardoons, the onion and wild garlic to flash fry and colour in the pan.

4. Add the cider to the pan and once it is at a rapid boil immediately place all the mussels into the pan and put the lid on tight

5.After 3 minutes, shake the pan and continue to cook with the lid on until all the mussels have opened.

6. Take the pan off the heat, add the butter to the mussels and stir quickly. Discard any mussels that have not opened.

7. Serve immediately whilst hot and steaming and use a little of the left over WeeCOOKIES bread to mop up the juices.