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Jan 2016 Forfar Farmer Market recipes

posted 8 Jan 2016, 04:14 by WeeCOOK Kitchen
Haggis, Neeps & Tatties with Whiskey & Mustard Mayo

Small baby potatoes from Iain Reid & sons
1 Neep/Swede
Haggis from Puddledub Pork or Highland Drovers
Wholegrain Mustard
Rapeseed oil from Iain Reid & sons
Salt & Pepper

1. Pre heat oven to 180 degrees C, then place potatoes on a baking tray and drizzle with oil and season and bake for 50mins or until cooked through.
2. Peel and step the neep into dice and place into a pan of cold salted water then bring up to a boil and simmer until the neeps are cooked and tender.
3. Cook the haggis either in a microwave in a suitable dish on a medium heat until piping hot or wrapped in foil and baked in the oven until piping hot and cooked through (the cooking time depends on the amount of haggis).
4. Prepare the whiskey and mustard mayo by mixing 2 table spoons of mayo with 2 teaspoons of wholegrain mustard and a measure of whiskey to taste! mix all together and set aside ready for serving.
5. Drain then mash the cooked neeps with butter and plenty of black pepper and some salt.
6. Once potatoes are cooked, carefully slit them open and then serve a small spoonful of neeps and some cooked haggis on each baby potato, garnish with a dollop of the whiskey & mustard mayo as a great mini starter or canapé 

Leftover Cauliflower Cheese

Cauliflower from Iain Reid & Sons
Veg or Chicken stock (fresh, cube or jelly)
Grated leftover Cheese
Dijon mustard.
Salt & Pepper
Chilli Flakes
Cracked Black pepper

1. Cut the cauliflower into equal sized florets and place into a pan of simmering stock and cook until tender.
2. Make a cheese sauce in a separate pan by mixing 50 butter with 50g of plain flour and cook until you have a paste like consistency. Add milk a  little at a time and mix until you have a smooth silky white sauce. Melt and stir in grated cheese into the sauce until you have a cheese sauce to your liking. Add a teaspoon of dijon mustard and some pepper if you like and set the sauce aside ready for serving.
3. Make a crumble by toasting some breadcrumbs, some cracked black pepper and a pinch of chilli flakes in a dry frying pan. Set aside once toasted to sprinkle onto the cauliflower cheese.
4. Finally drain the cauliflower and put the florets into the hot cheese sauce and serve immediately with some of the toasted breadcrumbs on top for texture- alternatively put the cauliflower cheese in a suitable dish or tray and brown off in the oven or under a grill.

WeeCOOKIES Haggis bon bons
Plain flour
Vegetable oil
Sweet Chilli sauce from Allan Chillis 

1. Set up a bread crumbing station. Plain flour in one bowl, a mix whisked eggs and milk in another both and finally a bowl with breadcrumbs.
2. Get an adult to heat oil in a deep fat fryer or a wok to a temperature of 180 degrees C. (The cooking part should be done by adults only)
3. Roll haggis into small balls about the diameter of a 1 pence piece, the roll each one in flour, dip each on in egg and then coat each one in breadcrumbs.
4. Get an adult to cook the bon bons for you. They should be cooked in hot oil until golden brown on the outside and piping hot on the inside.
5. Drain the bon bons on kitchen roll and allow to cool a little before dipping into your favourite chilli sauce from Allan's chilli