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May 2014 Forfar Farmers Market Recipes

posted 22 Apr 2014, 05:10 by WeeCOOK Kitchen   [ updated 9 May 2014, 06:54 ]
New potato saag aloo

Ingredients:

500g of new potatoes from John Reid & sons

Washed and dried spinach from Myreside organics

1 onion (fine diced) from John Reid & Sons

3 Garlic cloves (crushed/pureed) from John Reid & sons

2-3 Fresh green chillies

1 dessert spoon of crushed ginger/fresh ginger puree

2 teaspoon of tumeric

1 dessert spoon of mild curry powder

1 teaspoon of mustard seeds (optional)

Sea salt

Black pepper

Summer Harvest rapeseed oil from John Reid & sons

 

 

Easy steps:

1. Wash and scrub the new potatoes then cut into equal sized pieces 3cm x 3cm and place into a saucepan of cold water. Add a good pinch of salt and the turmeric to the water and then put the potates onto the hob and bring to the boil. Allow them to simmer for 15 minutes and then drain them.

2. In another saucepan or large frying pan, fry the onions over a medium high heat in a little oil. Once they have softened add the garlic, ginger, chilli and mustard seeds and continue to fry for 2 minutes then add the curry powder and after a minute start adding the spinach to wilt in the pan. Add the spinach a little at a time so as not to over crowd the saucepan.

3. Finally add the potatoes to the spinach and spice mix and gently fold together so the spinach and spices coat the potato. Season to taste. Serve the with some rice or home made chapatti or naan breads.


Puddledub buffalo and broccoli stir fry


Ingredients

Lean Puddledub buffalo steaks

Broccoli from John Reid & sons

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

1 tablespoon of rice vinegar

1 teaspoon of sugar from Fair trade Forfar

Cornflour

Soy sauce

Water

Fish sauce or oyster sauce (Worchester sauce can be substituted)

Rapeseed oil for frying 

Allan's chilli sauce/chilli flakes (optional)

Toasted sesame seeds (optional)

Method

1. Thinly slice the steak and marinade it in the rice vinegar with the sugar, a tablespoon of soy sauce and a tablespoon of water. Add a tablespoon of cornflour and mix everything together using your hands. Leave the steak to rest in the marinade for at least half an hour.

2. Cut the broccoli into small florets and cook for 2 minutes in a saucepan of boiling salted water. Once cooked remove the broccoli and place in cold water to cool quickly then drain and set aside until ready to stir fry.

3. Mix 1 tablespoon of cornflour with a tablespoon of cold water and set aside.

4. Heat a wok or large frying pan to a medium hot heat and then add 1 tablespoons of oil and quickly stir fry the buffalo for 1 minute (max) and remove from the pan.

5. Clean the wok or frying pan with kitchen roll and then turn up the heat to high/hot. Add 2 table spoons of oil and then fry the garlic quickly and then add a table spoon of soy sauce, a tablespoon of oyster or fish sauce and then the broccoli and beef and toss together. Immediately add the cornflour water mix to thicken the sauce quickly. Garnish with a glut of Allan's chill or some chilli flakes then sprinkle with the toasted sesame seeds. Stir and then serve with noodles or steamed rice.


WeeCOOKIES Doughballs

Ingredients

 500g strong flour from Aberfeldy Oatmeal at the market

50g of unsalted butter from Devenick Dairy

2 packets of instant yeast

1 heaped dessert-spoon of sugar

10g of sea salt

100ml of milk

150-200ml of warm water (you may not need all the water)

Jam from Norma’s Preserves

Chocolate spread from Fairtrade Forfar.

Vegetable oil for frying.

 

Method

1. Mix everything except the  jam and chocolate spread together in a bowl or in a kitchen mixer, adding the water a little at a time until you have a good elastic, slightly sticky dough.

2. Place the dough in a bowl and cover with cling film and leave to rest somewhere warm until it has doubled in size.

3. When ready place the dough on to a clean work surface and cut and roll dough balls that are all equal sized in diameter. 2.5-3cm max. Leave the balls to rest on a lightly floured tray until they have risen again. This may take 30 min to 1 hour.

4. To cook the dough balls either bake in a 200 degrees centigrade oven for 12-15mins or fry in oil heated to 180 degrees C for about 4 or 5 minutes each side or until golden and cooked through.

5. Allow the doughballs to cool then serve either savoury with cheese or tomato sauce or , sweet with jam or chocolate dipping sauce!

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