Services‎ > ‎WeeCOOK Recipes‎ > ‎

July 2014 Summer Berry Festival at Forfar Market

posted 25 Jun 2014, 05:38 by WeeCOOK Kitchen   [ updated 14 Jul 2014, 01:50 ]

Raspberry & Bouvrage sorbet/granita



500g Angus raspberries from John Reid & Sons

400ml water

200g sugar from Fair Trade Forfar

200ml Raspberry Bourvage

20ml of glucose syrup (plus optional lemon)

1. Bring sugar and water to boil

2. Remove from heat and add juice of lemon and all the raspberries, leave the raspberries to break down in the suryp and then strain all the pips out using a sieve so you have a lovely raspberry syrup remaining

3. Bring the Bouvrage to boil and reduce for 3 minutes in a separate pan

4. Add the hot reduced Bouvrage and the glucose syrup to the raspberry syrup and mix thoroughly.

5. If you have an ice cream machine churn the sorbet until it is frozen but still soft enough to scoop. Alternatively place the sorbet mix into a wide shallow tub and place in the freezer for 2 hours then break up the ice crystals with a fork. Repeat this process every hour until the sorbet mix firms up. When ready serve take the sorbet out the freezer 10minutes before so it is easier to scoop

Smokie Spanish Angus omelette


1 Arbroath smokie (flesh picked) from Arbroath fisheries

150g Baby Angus potatoes from John Reid & sons

6 Free range eggs from Great Outdoor Eggs

Rapeseed oil from Summer Harvest

Sea salt & Black pepper

1 garlic clove from John Reid & sons

200g Mayonnaise

Parsley from Ashbrook Nurseries

Allan’s chilli sauce

1. Clean the baby potatoes and put them into a pan of salted cold water and then put the pan onto boil. Time the potatoes as they only need to be cooked for 12-15 mins maximum.

2. When the timer goes, drain the potatoes into a colander to cool down. When the potatoes are cool enough cut them into small cubes.

3. Put a non-stick frying pan with a pudding spoon of rapeseed oil onto a medium-high heat. When the oil is hot place the potatoes cubes into the pan to fry and get nice and crispy on the edges. Sprinkle them with a little smoked paprika and black pepper.

4. Whilst the potatoes are frying crack and whisk the eggs in a bowl and add the Arbroath Smokie meat to the eggs then pour the Smokie/egg mix into the pan with the potatoes.

5. Once the omelette has cooked on the bottom either flip it over or finish it off under a medium hot grill. For best results and if you have a metal handled frying pan pop it in the oven until it is cooked. When it’s ready carefully tip it out onto a chopping board and slice and plate.

6. Serve with Allan’s chilli sauce, some organic salad leaf and make a garlic mayonnaise by blitzing 1 garlic clove with 200g of mayonnaise and a good sized sprig of parsley leaf with a stick blender in a suitable bowl or jug. 

WeeCOOKIES Strawberry mice


Fresh Angus Strawberries

Blue or black coloured icing.

Flaked almonds

Dark mini chocolate chips

Red stawberry boot laces

Your favourite Devenick dairy cheese

Cocktail sticks

1. Pick the green leaf carefully off each strawberry then get an adult to help slice a small sliver off the bottom of each strawberry so it sits flat.

2. Decorate the strawberry by making to holes in the head with a cocktail stick for eyes and roll the coloured icing into tiny balls to make each eye. Squash a chocolate chip into the front of each strawberry to make a nose, then squash 2 almond flakes into the top of each strawberry to make ears.

3. For the tail simply trim sections of the sweet bootlaces and then make a hole in the back of each strawberry and squash the tail in so it sticks.

4. Serve with cream or mini wedges of your favourite cheese!