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March 2016 Forfar Farmers Market

posted 3 Mar 2016, 12:04 by WeeCOOK Kitchen
Farinheira scrambled eggs


Farinheira sausage from the Portuguese stall at Forfar farmers market

6-8 Eggs

A roll or some crusty bread (toasted) from Aberfeldy Oatmeal.


1. Put a pan onto a medium heat then peel the (inedible skin) off the farinheira sausage and crumble the filling into the hot pan. There is no need to add any oil or fat as the sausage is made with lard. Leave the meat to cook and reduce down in the pan until the pieces are small. This takes 3-6 minutes

2. Crack 6- 8 eggs into a bowl and lightly beat. Pour the eggs into the meat in the pan and cook until the eggs are scrambles to a consistency that you like.
3. Check the seasoning, add a little salt or pepper if necessary and serve a top some toasted crusty fresh bread or inside a morning roll.

Spanish omelette with new potatoes & aioli


300g new potatoes from John Reid & sons

6 eggs from John Reid and sons

Smoked paprika

Black pepper

Pinch of sea salt

Rapeseed oil just a spot


1 clove of crushed Garlic from John reid & sons

Some antipasti from Olives and things!

1. Put a pan of cold water with a pinch of sea salt onto the hob.

2. Clean the new potatoes and put them into the cold water and then put the pan onto boil.

3. Time the potatoes as they only need to be cooked for 12-16 mins maximum.

4. When the timer goes, drain the potatoes into a colander to cool down.

5. When the potatoes are cool enough cut them into small cubes

6.. Put a non stick frying pan with a pudding spoon of 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.

7. Whilst the potatoes are frying crack and whisk the eggs in a bowl

8. Pour the egg mix into the pan with the potatoes.

9. 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 its ready carefully tip it out onto a chopping board and slice and plate.

10. Mix a spoon of mayonnaise with some crushed garlic and put a dollop on top of the omelette and serve with a lovely antipasti selection.

WeeCOOKIES Easter Eggy bread 


2 large eggs from John Reid & sons at the market

100ml of double cream

Rapeseed oil from John Reid & Sons

Salt & pepper

Left over sliced bread


1. Put a frying pan on to the hob to heat up to a medium high temperature

2. Use your favourite cutters to cut good-sized pieces of bread into shapes ready for your eggy bread

3. Mix the eggs, cream and seasoning in a bowl

4. Dip the bread both sides into the eggy mix

5. Place a little oil into the frying pan and then fry the toasts both sides until cooked. Serve on it’s own or with some Puddledub bacon!