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June 2014 Forfar Farmers Market recipes

posted 10 Jun 2014, 05:46 by WeeCOOK Kitchen   [ updated 13 Jun 2014, 10:49 ]
Warm pigeon salad with Strathearn gin & raspberry dressing

Pigeon breasts from Hubertus game

Oaked highland gin from Strathearn Gin

Washed and dried mixed leaf from Myreside organics

Loaf for croutons from Aberfeldy oatmeal

1 Garlic clove from John Reid & sons

1-2 teaspoon of sugar from Fair trade forfar

1 teaspoon of Dijon mustard

Fresh Scottish rapberries from John Reid & sons

Sea salt

Black pepper

Summer Harvest rapeseed oil from John Reid & sons


1. Heat over to 200 degrees centigrade. Cut bread into cubes 1.5cm x 1.5cm and toast in the oven on a tray with a little rapeseed oil and thinly sliced garlic. Remove from the oven when they are crispy and golden (approx 10-12 mins). Reserve the croutons for the salad or keep in an airtight container up to 4 days if making in advance.

2. Bring a frying pan to a hot heat and then pan fry the pigeon breasts both sides in a little oil for 2minutes. Season them with salt & pepper then set aside on a warm plate and cover with tin foil so they can rest.

3. To make the dressing add half the raspberries to the frying pan so they soften, then add a little sugar to melt into the juices. Add a glug of gin and allow the dressing to bubble and reduce by half before removing from the heat.

4. Finish the dressing by whisking in a little Dijon mustard, then gently pour a little rapeseed oil (whisking) it into the pan to make a lovely dressing.

5. Thinly slice the pigeon breasts then toss them, a little salt & pepper, the croutons, mixed leaf and remaining raspberries in a bowl with the dressing and serve immediately.

Strathearn Gin poached mackerel/salmon

Heather rose Strathearn Gin

Fresh mackerel fillets or salmon from Arbroath fisheries

1 large carrot from John Reid & Sons

1 red onion peeled and thinly sliced from John Reid & Sons

2 Garlic cloves (thinly sliced) from John Reid & sons

1 tablespoon of red wine vinegar

1 bay leaf

1 sprig of fresh thyme (Ashbrook Nurseries)

1 Lime (zested)

Coriander from Ashbrook Nurseries

1 teaspoon spoon of sweet chilli sauce from Allan’s chillies

Sea salt and black pepper

Summer Harvest rapeseed oil from John Reid & Sons

1. Use a peeler to cut carrots into ribbons and then slice them into thin strips with a knife.

2. Heat a frying pan to a medium high heat, add a little rapeseed oil and then lightly fry the garlic, add the thyme, bay leaf, onion and carrot and cook until softened slightly. Add the red wine vinegar, the chilli sauce, lime zest and 5 tablespoons of gin and some salt & pepper to the pan and then pour into a ceramic dish or big bowl and set aside.

3. Put a nonstick pan onto a high heat. Once it is very hot season the fish and place it skin side down into the frying pan. Leave to cook for 4 minutes until the skin has crisped up then carefully remove the fish from the pan and place it into the warm vegetable and gin marinade and leave to cool.

4. To serve simply plate up the fish with some of the marinated vegetables, garnish with some chopped coriander and enjoy with a nice Strathearn Gin cocktail.

WeeCOOKIES Gingerbread biscuits

150g Plain flour (sifted) from Aberfeldy Oatmeal

75g unsalted butter from Devenick dairy

½ tsp bicarbonate of soda

½ teaspoon of ginger (powder/ground)

½ teaspoon of cinnamon

2 eggs (yolk only) from John Reid & sons

50g of syrup

50g caster sugar

Icing sugar

Hot water

1. Pre-Heat the over to 180 degrees.

2. Cream the butter and sugar together (you can do this by hand with a bowl & spoon or in a mixer), then add all the other ingredients and mix then knead until you have a dough.

3. Cling film the dough and leave it to rest for 40 minutes in the fridge.

4. Roll out a little of the dough at a time to 5mm in thickness then cut shapes using your favorite cutters. Place the shapes onto a baking tray lines with silicon or greaseproof paper then bake until golden brown. This normally takes 10-15minutes.

5. When they are cooked carefully remove them to a rack to cool. Meanwhile mix some icing sugar with hot water and transfer your icing to a piping bag ready to decorate your ginger bread once it has cooled.