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Forfar Farmers Market recipes January 2013

posted 25 Apr 2013, 09:18 by WeeCOOK Kitchen   [ updated 25 Apr 2013, 09:22 ]

1. Roast winter veg chips with rapeseed dip


Parsnips from the market

Carrots from the market

Swede/Turnip from the market

1 x Dessert spoon dijon mustard from the market

1 x Dessert spoon  honey from the market

100 ml White wine vinegar

250ml Summer Harvest or other cold pressed rapeseed oil

1 tablespoon of veg oil

Hebridean Sea Salt & Black pepper



1.Put the following ingredients in a plastic jug in this order listed, Dijon, honey, white wine vinegar and finally rapeseed oil.

2.Gently put the head of a blender to the bottom of the jug

3. Blitz whilst very slowly pulling up through the jug

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

5. Heat the oven to 190 degrees centigrade. Peel and chop the root vegetables into equal sized chunky chip shapes and put them onto a baking tray and drizzle the vegtable oil all over them. Shake the tray to ensure all the chips are coated with a little oil then sprinkle salt and pepper all over before placing in the hot oven to roast for 30-40 mins.

6. When the vegetables are cooked through, serve them with some of the rapeseed emulsion dressing on the side as a dip then eat!

2.Alternative Angus Haggis, Neeps & Tatties


Haggis from the market



2 eggs from the market

1 Turnip/Swede

Rooster/Scottish white potatoes from the market

Vegetable oil


Thyme dry/fresh from market

Cornish Sea Salt

Black pepper



1. Peel and cut neeps into equal sized cubes 2.5cm x 2.5cm, and put in a saucepan of cold water with a good pinch of salt.

2. Bring the neeps to the boil and add half a teaspoon of thyme then simmer until cooked

3. Meanwhile melt the butter in a pan or in the microwave and put a non stick frying pan on to warm to a medium heat and add a little oil to lightly coat the bottom of the pan.

4. Peel 4 potatoes and then grate them with a mandolin into long very thin strips. Alternatively grate using a fine grater or use a potato peeler and carefully slice the strips into super thin (1-2mm thick) strings.

5. Place some of the shredded potato thinly in desired shapes in the hot frying pan and use a pastry brush to coat with a little of the melted butter and season with sea salt. Fry until golden, firm ad crispy both side and then set aside ready for serving

6. Shape haggis into small 3-4 cm diameter and 1.5 cm height patties then coat by dusting in flour then dipping in egg wash and then generously covering in breadcrumbs.

7. Bring another frying pan with enough oil in it to shallow fry up to a medium heat.

8. Shallow fry the haggis until golden on the outside and piping hot on the inside – use a probe if unsure to check the haggis is over 82 degrees centigrade. Alternatively deep fry the bread crumbed haggis at 180 degrees centigrade until cooked.

9. Drain the neeps , reserving the cooking water and then use a food processor or stick blender to blitz the neeps, adding a little of the hot water tablespoon at a time whilst blitzing until you have a puree that is lovely and smooth. Season with salt if needed and some black pepper.

10. To serve give a generous portion of neeps puree on each plate place the haggis in the middle of the plate and garnish with some of the crispy potato shapes then eat!

3. Budget basic risotto


1 litre of hot stock, vegetable or chicken

2 tablespoons olive oil/veg oil

1 large onion, finely chopped

1- 2 cloves of garlic, finely chopped

2 sticks of celery, finely chopped

400g of risotto or rice pudding rice

sea salt and black pepper

150g frozen peas

100g Grated Devenick dairy hard cheese from the market or parmesan



1. Heat the stock. In a separate pan, heat the olive oil, add the onions, garlic and celery, and fry very slowly without colouring. When the vegetables have softened, add the rice and turn up the heat.

2. The rice needs to lightly fry, so keep stirring it. After a minute it will look slightly translucent.

3. Add your first ladle of hot stock and a good pinch of salt to the rice. Turn down the heat to a simmer so the rice doesn’t cook too quickly or catch and stick to the pan. 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 takes approx 15 minutes. Taste the risotto to check if it’s cooked. Carry on adding stock until your rice is soft but still has a bite.

4. Remove from the heat and add the cheese and frozen peas. Stir well. Place a lid or some foil on the pan and allow to rest for 2 minutes. Check the seasoning then eat!


4. WeeCOOKIES- Bull’s eye eggs


Sliced bread from the market

Eggs from the market

Vegetable oil

Sea salt and black pepper



1. With the help of a grown up put a frying pan to heat up on a medium heat.

2.  Pick your favourite shape cutter and cut out the middle of a piece of bread.

3. Pour some vegetable oil into the frying pan and once it has come to heat place the bread and the cut out into the frying pan.

4. Once the bread is toasted on one side, flip both pieces over then crack an egg into the hole of the bread.

5. Continue to fry until the bread starts to go golden underneath and the egg is fried to your liking.

6. Carefully remove the bulls eye egg and the cut out and put it on a plate. Use the cut out shape as a dipping soldier to dunk into the middle of the egg and eat