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March 2014 Forfar Farmer Market Recipes

posted 28 Feb 2014, 04:15 by WeeCOOK Kitchen   [ updated 28 Feb 2014, 04:21 ]

Salmon Burrito with Broccomole


4 salmon fillets (skin removed) from Abroath Fisheries

A mexican spice blend: 2 teaspoon of smoked paprika, 1 teaspoon of cumin powder, ½ teaspoon of black pepper, ½ teaspoon of hot chilli powder, 1 teaspoon of garlic salt/garlic granules, 1 teaspoon of dried oregano.

1 Red onion from John Reid & sons

200ml of white wine vinegar

100g of icing sugar

1 broccoli from John Reid & Sons

4 Spring onions or ¼ of a brown onion from John Reid & sons

50g of coriander

¼ teaspoon of cayenne pepper

1 heaped table spoon of Devenick dairy natural yoghurt

Juice of 1 lemon

1 heap desert spoon of mayonnaise

Summer Harvest rapeseed Oil from John Reid & Sons

Sea salt & black pepper

200g Basmati rice from Fair Trade Forfar, washed and rinsed 5 times

390ml of hot chicken stock (fresh or stock cube)

1 small onion (small diced) from John Reid & Sons

¼ teaspoon of tumeric

1 dessert spoon of tomato puree.

Sea salt

Tortilla wraps

Allan’s chill

Granite city cheddar (grated) from Devenick Dairy



1. Heat the oven to 180 degrees centigrade. First cook the rice by frying the diced onion in a little oil in a casserole dish, once the onion has softened add the rice and the tumeric and fry for minute or 2 then add the tomato puree and the hot chicken stock to the pan. Ensure you have a tight fitting lid for the pan if not wrap it tight with tin foil. Cook the rice in the oven for 25 minutes.

2. To make the broccomole, boil a pan of salted water and cook the broccoli florets until just soft. Remove the florets from the pan and into a bowl of cold water to stop them cooking. Repeat this process with the stalk. Ensure that the stalk is cut into equal sized pieces so that it cook evenly.

3. Place the cooked broccoli, the coriander, the chopped spring onion, cayenne pepper, yoghurt, mayonnaise and lemon juice in a food processor or blitz with a stick blender and add season with salt as required. Set the broccomole aside until ready to assemble your burrito.

4. To cook the salmon simply brush one side with oil and dip it into your spice mix then place each salmon fillet on a non stick baking tray and bake in the oven until cooked (8-12 minutes at 180 degrees C)

5. Make the pickled pink onion garnish by peeling and thinly slicing 1 big red onion. Place the onion into a tub, dredge it with the icing sugar and season with salt. Pour the white wine vinegar over the onions and allow them to steep and lightly pickle. The pink onions are best made a day or 2 before.

6. Once the rice and salmon are cooked get all the ingredients ready to assemble into your burritos. Warm the wraps in a dry frying pan or griddle pan. Place a little rice on each wrap, then some spicy salmon, add lashings of broccomole, a little pink pickled onion, some grated cheese and a good glug of Allan’s chilli sauce (depending on how hot you like it)! Finally roll the burrito up by folding the side in and then rolling forward keeping the burrito as tight as possible to hold it together. Wrap them in foil to keep them warm and hot them together.


Forfar Fair trade Banoffee pots


Digestive or chocolate biscuits from Fair trade Forfar

70g unsalted butter from Devenick Dairy

190g Sugar from Fair trade Forfar

Banana chips from Fair trade Forfar

450ml Fresh double cream

Dark or milk chocolate from Fair trade Forfar




1. Place 150g of sugar and the butter in a thick based saucepan and allow them to melt together of a medium heat until the mix has become a lovely golden brown caramel colour.

2. Remove the caramel from the heat and pour 120ml of double cream into the caramel carefully whisk until you have shiny caramel and then set aside to cool.

3. In a big bowl whisk the 40g of sugar with the rest of the double cream until it is thick enough to pipe.

4. Place some biscuits in a plastic bag and bash them with a rolling pin to make fine biscuit crumbs.

5.To assemble the dessert simply layer some biscuit crumbs in the bottom of a cocktail glass or tumbler, then add some of the cool caramel and add a layer of sliced banana. Depending on how thick your layers are you can repeat the layers.

6. Finish the pots by piping on some double cream, sprinkle with grated chocolate or chocolate curls and garnish with a crispy dried banana then eat!

WeeCOOKIES Iced buns 



500g Strong Bread flour from Aberfeldy Oatmeal at the market

50g of unsalted butter from Devenick Dairy

2 teaspoons of salt

2 dessert spoons of caster sugar

1 sachet of instant dried yeast

100 ml of warm milk

Cool – warm water 200-250 ml

Vegetable oil for lining baking tray

Spare caster sugar for decoration

300g Icing sugar and boiling water to make topping for buns

Jam from Norma’s preserves to fill the buns




1. Turn oven on to 220 degrees centigrade, and lightly grease a baking tray with some vegetable oil.

2. Place flour, butter, salt and yeast in a mixing bowl being really careful not to let the yeast come into contact with the salt –this will kill the yeast and stop the bread rising!

3. Add the warm milk to the bowl, and slowly start pouring the water into the flour and mix and knead until the flour becomes 1st like chewing gum and then as you add more water it starts turning into a sticky dough. Do not add all the water at once as you may not need all the water it depends on the strength of the flour. As the gluten in the flour expands it will absorb the water, kneading is a process that encourages this.

4. Tip the dough onto a clean flat surface and continue to knead it for about 8 minutes until it feels smooth, slightly bouncy and stretchy. Don’t be tempted to add extra flour at this stage, as it will make the bread hard. Wetter dough is better than a dry tight one!

5. Put the dough into a clean big bowl, cover it with cling film and leave it somewhere warm for 1-2 hours until it has proven and doubled in size!

6. When the dough has risen tip it onto a flat surface and split it into snooker ball sized pieces using an old knife. Remember different size bread will take different amounts of time to cook so make sure they are all the same size.

7. Roll and shape your bread into small finger shapes and place on the greased baking sheet. Leave a space between each bread roll as you want them to rise and expand. Leave the bread on a tray to rest and rise again for 20-30 minutes.

8. When the rolls have risen again, carefully put them in the oven. Children should get parents to help with the oven bits. Mini rolls will take 18-25minutes to bake. The best way to check if the rolls are ready is to tap the underneath. When the breads sound hollow then they are ready so carefully remove from the hot oven and leave to cool on a cooling rack, with a damp tea towel over the top so that the crust stays soft.

9. Make the icing by adding a teaspoon of boiling water at a time to the icing sugar.

10. Decorate each bun once they have cooled by dipping it into the icing. You can then throw sprinkles on top if you have any.  Alternatively slice the buns and fill them with jam (and cream optional) and dust them with icing sugar.