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Forfar Farmers Market recipes February 2013

posted 25 Apr 2013, 08:59 by WeeCOOK Kitchen   [ updated 25 Apr 2013, 09:21 ]

1. Pigeon with Bouvrage raspberry dressing

INGREDIENTS for 4 people:

4 Pigeon breasts (skin removed) from Hubertus game at the market

12 x Sprouts from the market

6 Puddledub pork streaky bacon from the market

1 x teaspoon spoon dijon mustard

150 ml raspberry Bouvrage

1 tablespoon of red wine vinegar

120ml of light olive oil or veg oil

1 tablespoon of veg oil

2 teaspoons of unsalted Devenick dairy butter from the market

Cornish Sea Salt

Black pepper

 

EASY STEPS:

1. Heat your oven to 190 degrees centigrade, and on the hob, reduce the Bouvrage and red wine vinegar in a pan until you have 2 tablespoons of raspberry reduction.

2. Put the following ingredients in a plastic jug in this order listed, Dijon, warm raspberry reduction and finally half of the olive oil.

3.Gently put the head of a stick blender to the bottom of the jug

4. Blitz whilst very slowly pulling up through the jug and add more oil until you have a desired dressing consistency

5. Once you have a lovely velvety emulsified dressing, taste and season if you wish then chill until needed

6. Place 4 rashers of streaky bacon on a tray and bake in the oven until nice and crispy, drain on some kitchen roll and set aside.

7. Heat 2 frying pans on the hob to a high heat. Meanwhile peel and shred the sprouts and chop the last 2 bacon rashers into lardoons.

8. Fry the bacon in a dry pan, once it starts to colour add the shredded sprouts and a teaspoon of butter, taste and season and keep warm in a pan until ready to serve up.

9. Add a tablespoon of veg oil to the 2nd frying pan, season the pigeon breasts with sea salt and the immediately place into the pan to sear for 1-2 minutes until golden brown, turn the pigeon breasts over tor another 1-2 mins and add a teaspoon of butter to the pan. Spoons the hot foaming butter over the breasts and then remove them from the pan to rest on a chopping board for 2-3 mins.

10. To serve place a tablespoon of sprouts and bacon onto warmed plates, slice the pigeon breasts in half and sprinkle with a little sea salt (if you prefer them more well done simply pop them under the grill for 30-40 seconds), place the pigeon on top of the sprouts and drizzle raspberry dressing around the plate, finally garnish with your bacon crisp and eat!


2.Potato gnocchi with Isabella’s hot Devlish tomato sauce and sage

INGREDIENTS:

4 large rooster/desiree potatoes from the market

80g Devenick dairy Granity city cheddar from the market

2 eggs (yolks only) from John Reid & Sons at the market

30g butter from Devenick dairy

125g strong flour from Aberfeldy Oatmeal plus extra for dusting

Fresh sage from Ashbrook Nurseries as the market.

1 jar of Isabella’s preserves Devilish Tomato from the market

1 vegetable stock cube -450 ml of veg stock

Cornish Sea Salt

Black pepper

 

EASY STEPS:

1. Bake the potatoes at 180 degrees centigrade for 1 hour

2. Scoop the potato out of the skins and pass through a ricer or mash as fine as possible.

3. Add 75g of fine grated cheese, 10g of butter and the 2 egg yolks to the warm potato and mix together – be careful not to over work. Next add the flour and mix until it is absorbed into a dough.

4.Cling film the dough and leave it to rest for 15-20 miins preferably in the fridge.

5. Meanwhile bring heat up the vegetable stock and put half of it into a pan with the whole contents from the jar of Devilish tomato sauce. Stir well and allow to reduce by a third, being careful to stir the sauce so that it doesn’t stick.

6. Place the sauce into a plastic jug, add 10g of butter and blitz with a stick blender and check the seasoning. Set aside until ready to heat up and serve.

7. Bring a pan of salted water up to a simmer.

8. Split the dough into 3 pieces and roll out like a worm to a thickness of your thumb and then slice into pieces 2cm in length. Mark each gnocchi piece lightly using a fork dipped in flour. This helps the sauce stick.

9. Blanch the gnocchi in the simmering water until they float then drain them. Do this in a few batches so that you don’t over crowd the pan and ruin them.

10. Add the last of the butter to a frying pan on a medium heat and lightly fry the gnocchi with a 4 crushed sage leaves then coat with the warm spicy sauce and serve on a plate or in a bowl garnished with a few curls of granite city cheese and some fresh ground pepper then eat!


3.Eden Beer battered onion rings

INGREDIENTS:

2 onions from the market

250ml of Eden beer from the market

200g Self raising flour from Aberfeldy Oatmeal from the market

Corn flour or rice flour

Cornish sea salt

Black pepper

Vegetable oil

1 jar of Isabella’s Preserves Devilish Tomato dip

 

EASY STEPS:

1. To make the batter pour all the beer into a mixing bowl, add a pinch of salt. Whisk in a dessert spoon of self raising flour at a time to prevent lumps and keep adding flour until you have smooth batter.

2. Heat a deep fat fryer or carefully  heat a high sided pan with 1-2 inch of oil to 190 degrees centigrade. Use a probe and never leave hot fat unattended.

3. Peel and slice the onions into rings.

4. Place the rice flour in a bowl and season with a little pepper.

5.Dip each onion ring lightly in the flour then immediately dip into the batter and then place into the hot fat.

6. Fry the onion rings both side until hey float and are a lovely golden brown. Remove them with a slotted spoon and drain on kitchen roll.

7. Serve them with your favourite Isabella’s preserve dip. Try the Devilish Tomato to really spice things up this valentines day when you share them with your favourite person!


4. WeeCOOKIES-Love Heart Welsh Cakes with Norma’s jam

INGREDIENTS:

225g of plain flour from Aberfeldy Oatmeal at the market- plus a little extra for dusting.

60g of unsalted butter from Devenick dairy at the market

40g of lard

70g caster sugar

1 level teaspoon of baking powder

Extra 10g of caster sugar for sprinkling

50g of dried currants/cranberries or sultanas

1 egg from the market

90ml of milk

Pinch of Cornish sea salt

½ a teaspoon of mixed spices

Selection of jams and preserves from Norma at the market

Vegetable oil or lard for greasing the pan

 

EASY STEPS

1. Put the flour, baking powder , cubed lard and cubed butter in a bowl. Rub with your fingertips into breadcrumbs.

2. Add 70g of sugar, the salt currants, and mixed spices to the crumb mix and mix.

3. Put a frying pan or griddle pan onto a medium heat.

4. Add the beaten egg to the crumb mix and a splash of the milk and mix with your hands until it comes together into a good dough that is firm enough to roll out so you may not need all of the milk!

5. On a lightly floured surface roll out the dough to about 6mm thick and cut the cakes with a love heart pastry cutter.

6. Lightly grease the frying pan and then place 2 or 3 cakes in the pan on a medium heat until they are golden on one side, turn over in the pan and cook on the flip side until also a lovely golden brown.

7. Remove the cakes from the pan and sprinkle with caster sugar and leave to cool on a rack whilst you cook the rest of the welsh cakes.

8. Spread a generous dollop of your favourite jam from Norma and either eat the all to yourself or share them with the person you love the most.