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Jan 2014 Forfar Farmer Market Recipes

posted 6 Jan 2014, 04:32 by WeeCOOK Kitchen   [ updated 7 Jan 2014, 02:53 ]
Cauliflower cheese & bacon soup


1 Onion from John Reid & Sons

1 Cauliflower from John Reid & Sons

1 potato from Jon Reid & sons

800ml of vegetable stock fresh or cube

Rapeseed Oil for frying from Summer Harvest or Stark oils

Plain or smoked Bacon lardon from Puddledub pork

80g of crumbled Granite city cheddar or if you prefer Badentoy blue from Devenick dairy

Butter from Devenick dairy

Sea salt & black pepper


1. Dice the onion and sweat it in a glug of oil in a saucepan on a medium heat.

2. Peel and dice the potato, also peel and cut the cauliflower into equal sized pieces and add both to the pan.

3. Pour enough stock into the saucepan to cover the vegetables then put the lid on and leave the ingredients to simmer until they are cooked- this takes 20-30 minutes.

4. Meanwhile crisp up the bacon lardons by either grilling them on a tray or frying them in a dry frying pan until golden and crispy. Set them aside ready to garnish the soup when ready.

5.When the vegetables in the saucepan are cooked blitz them with a stick blender or in a food processor. Add half of the cheese, a knob of butter and a little salt and pepper and blitz again until you have a soup/puree that you are happy with. If it is too thick simply add a little hot stock and blitz it in.

6. To serve check the seasoning, then pour the soup into warm bowls and garnish with sprinkles of crispy bacon and some crumbled cheese.

Burns night - Haggis fritters with spiced onion


200g self raising flour from Aberfeldy oatmeal

200-250ml of cold water

Vegetable oil for frying

Tablespoon of corn flour or rice flour

1 teaspoon of hot chilli powder

1 tablespoon of cumin powder

¼ teaspoon of tumeric

Black pepper & sea salt

Cooked haggis from Puddledub pork or Borland Farm/Highland drovers

1 jar of Devilish Tomato from Isabella’s preserves

1 teaspoon of dried mint

2 teaspoons of brown sauce

1 onion from John Reid & sons


1. To make the batter pour 200ml of water into a mixing bowl, add a pinch of salt.

2. Mix the tumeric, black pepper, chilli powder and cumin powder into the self raising flour.

3. Whisk in a dessert spoon of self raising flour and spice mix into the water, one at a time to prevent lumps and keep adding flour until you have smooth batter.

4. Roll cooked haggis into balls no bigger than 10 pence in diameter- and set aside ready for frying.

5. Make the spiced onion mix by fine dicing and onion and mixing it with the dried mint, brown sauce, a pinch of sea salt and the Devilish tomato sauce.

6. Heat a deep fat fryer or carefully heat a high sided pan with 1-2 inch of oil to 180 degrees centigrade. Use a probe and never leave hot fat unattended.

7. Dip eat haggis ball into the rice or corn flour to dust lightly then immediately dunk into the batter and carefully place into the hot fat.

8. Fry the haggis fritters until they float, are a golden brown colour and cooked inside to 83 degrees centigrade. Remove from the oil with a slotted spoon and drain on kitchen roll.

9. Repeat until all the haggis fritters are cooked.

10. Serve as a snack or starter with the spiced onions.

WeeCOOKIES Aberfeldy Oatmeal soda bread


500g of plain flour from Aberfeldy oatmeal

100g of porridge oats from Aberfeldy oatmeal

1 teaspoon of bicarbonate of soda

5-8g of sea salt

Juice from 1 lemon

400-500ml of milk

Butter from Devenick dairy and spare flour for lining the baking tray.

Allan’s chilli dips.


1. Pre heat the oven to 200 degrees centigrade. Line a baking tray with butter and then flour to make it non-stick.

2, Sour the milk by adding the juice of 1 lemon to it and leave if out for 20 minutes prior to baking.

3. Put the flour, salt porridge oats and bicarbonate of soda into a big bowl and mix them all together.

4. Make a well in the middle of the bowl and pour the sour milk into the middle (you may not need all the milk).

5. Quickly mix all the ingredients together until you have dough that is manageable but slightly sticky. If it is too dry quickly add a little more soured milk.

6. Turn the dough out onto a clean surface and very quickly knead it so that all the flour and oats have come together, then form it into a ball and place it onto the baking tray.

7. Dust the ball of dough with any leftover porridge oats and flour and use a serrated knife to cut a cross through the middle of the dough.

8. Immediately place into the hot oven and bake for 40-50minutes or until cooked through. 9. 9. Check if is cooked by tapping the bread to see if it sounds hollow. If not you can put it back into the oven upside down for another 5 minutes.

10. Wrap the loaf in a clean tea towel once cooked and it leave to cool for a little while on a wire rack. Eat it with some Devenick dairy butter or one of your favourite Allan’s chilli dips!