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Forfar Farmers Market recipes November 2013

posted 7 Nov 2013, 10:41 by WeeCOOK Kitchen   [ updated 7 Nov 2013, 10:43 ]
Celeriac soup with apple & bacon

Ingredients:

Celeriac from John reid & sons

1 onion from john reid & sons

1 veg or chicken stock cube in 2 pints of hot water

Sea salt

Black pepper

Rapeseed/ vegetable oil for frying

1 Bramley apples from John Reid & Sons

Bacon lardons from Puddledub pork

50g Butter from Devenick dairy

 

Easy steps:

1. Peel and slice the onion and sweat it in saucepan with a little oil. Peel & cut the celeriac into equal sized cubes, then add it to the pan once the onions have softened.

2. Fry the celeriac for a while then add the stock to the pan and simmer for 20 minutes or until the celeriac is soft.

3. Meanwhile grill or fry the bacon in a dry frying pan until you have lovely crispy bacon pieces. Set these aside to garnish the soup.

4. Once the celeriac is cooked, blitz the soup into a creamy puree using a stick blender. Season with salt and pepper to taste and to give it that extra rich flavour blitz in some cubes of butter.

5. Place soup in serving bowls. Thinly slice and then cut the apple into thin matchsticks and garnish each dish with some apple and crispy bacon bits

 


 

Bonfire Buffalo Chilli! 

Ingredients:

Vegetable or rapeseed oil

400-500g Puddledub buffalo mince

1 fine chopped Onion from John reid & sons

4 pureed Garlic cloves

Tablespoon of tomato puree

Tablespoon of cumin

Dessert spoon of hot chilli powder

1 teaspoon of smoked paprika

½ teaspoon of cinnamon powder

1-2 dessert spoons of hot chilli sauce from Allan’s chilli products

½ teaspoon of cayenne pepper

Sea salt

Black pepper

1 tin of plum tomatoes

1 tin of mixed beans/chick peas washed and drained

1-2 beef stock cubes

Water

Basmati rice washed and drained in cold water 4 times.

Butter from Devenick dairy

Yoghurt from Devenick Dairy

Grated Granite City cheddar from Devenick dairy


Easy steps:

1. Put a big saucepan onto a hot heat add a little rapeseed oil and Brown the buffalo mince.

2. Add the minced garlic and chopped onion to the mince and fry until the onion had softened.

3. Add all the spices to the mince and fry for 1-2 minutes.

4. Add the tomato puree, chilli sauce, tinned tomato, and beef stock cubes to the pan. Add a little water if necessary to that all the mince is covered. Bring the contents of the pan to the boil and then lower the heat to a simmer and let the chilli cook for at least 50 minutes until the mince is tender. Stir regularly so that the chilli doesn’t stick to the pan.

5. After 1 hour add the tinned beans and check the seasoning. Add more chilli or fresh chilli if you like. Continue to cook the chilli for 15 minutes.

6. To cook the rice fill a coffee mug to the brim with the rinsed rice grains then pour the rice into a big saucepan. Use the same mug to measure 2 full to the brim mugs of cold water and pour them into the pan.

7. Add salt to the water then bring the rice to the boil and then put the lid or some tin foil on the pan and turn down the heat to a simmer. The rice will be cooked once all the water is absorbed.

8. When the rice is cooked add a knob of butter to the pan and use a fork to mix. This will help keen the grains separate and make the rice taste lovely.

9. When the chilli is cooked and seasoned to your liking serve it in a bowl with some fluffy rice and garnish with a little yoghurt or cream

 



WeeCOOKIES Autumn leaf pancakes

Ingredients:

100g Plain flour from Aberfeldy Oatmeal

300 ml Milk

2 Eggs from John Reid & Sons

1 tablespoon of Cocoa

100g cooked, peeled and pureed Beetroot

Sugar

Cinnamon

Winter berries/apple from John Reid & Sons.

 

Easy steps:

1. Make a basic pancake batter first by mixing the flour and eggs in a bowl and slowly add the milk mixing all the time with a whisk for that the pancake batter is smooth not lumpy.

2.Split the batter, add the beetroot puree to one batter and cocoa to the other. Make sure both batters are well whisked and smooth and then let the pancake mix rest in the fridge for 30 minutes.

2. To cook the pancakes children should be supervised. Place a non stick frying pan onto a high heat and add pudding spoon of oil. Once the oil is hot swish it around the pan and then tip the excess out the pan into a metal bowl.

3. Pour enough pancake mix into the pan to swish around the pan and make a nice thin pancake. When the tiny bubbles start showing through and all over pancake it is time to flip it or turn it over using a palette knife or fish slice.

4. Once the pancake is flipped it should only take 30-40 seconds to cook on the raw side, when it is ready remove it from the pan and put it on a chopping board to cool. Make more pancakes with the rest of the mix.

5.The mix will make lovely brown and red pancakes. Use leaf shaped cutters to cut out autumn leaves that you can eat.

6. Mix the sugar and the cinnamon together and sprinkle all over the pancake leaves and serve with some winter berries or slices of apple.
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