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May 2015 Forfar farmers market recipes

posted 1 May 2015, 13:53 by WeeCOOK Kitchen   [ updated 18 Aug 2015, 07:10 ]
WeeCOOKIES Crispy Salmon poppers

1-2 salmon steaks from Arbroath Fisheries (Skin removed and cut into small (max 2cm x 2cm bite sized pieces)
2 eggs from John Reid & Sons
Plain flour from Aberfeldy Oatmeal (1 coffee mug full)
Breadcrumbs (1 coffee mug full)
Sea salt
Vegetable oil
Allan's Chilli Sauce (the sweet chilli & garlic garlic one goes well)!

1. Place the flour and breadcrumbs in 2 separate bowls and sprinkle  a little sea salt into the flour
2. Get and adult to do this step: Heat a wok with 1 inch of oil to 180 degrees centigrade or use a pre heated deep fat fryer
3. Crack the eggs into a separate bowl and whisk together.
4. To make the salmon poppers, simply dip each piece of salmon (one at a time) into the flour, then into the egg mix and then roll it around in the bread crumbs to ensure each little piece of salmon is evenly coated.
5. Get an adult to help with this bit: Cook the bread crumbed salmon pieces in the hot oil for 3-5 minutes or until they float, are golden and crispy and cooked through in the centre. Allow to cool a little before serving with some lovely sweet chilli dip*

*Alternatively place the breadcrumbed pieces of salmon on a grill rack on a tray in the oven and roast in a pre heated oven at 180 degrees centigrade for 15-20 minutes or until cooked through. This recipe can also be used to make salmon fish fingers too!

Olive & Herb foccacia---

·      500g Aberfeldy Oatmeal strong flour

·      Water (150-200ml dependant on the dough)

·      2 teaspoons of sea salt

·      1 packet of instant yeast

·      1 table spoon of Scottish rapeseed oil (plus more for drizzling)

·      Olives from Olives & things

·      Mixed herbs from Ashbrook Nursery

·      Wild garlic or fresh garlic from John Reid & Sons

·      Mayonnaise


1.    In a big bowl or kitchen mixer, place the flour, then the oil, then the salt and finally the yeast. Make sure the yeast is not touching the salt as this will damage the yeast and stop it the bread rising.

2.    Add water a little at a time and mix and knead until you have a really soft velvety dough that is not too sticky! Place the dough in a slightly oiled bowl and cover with cling film and leave it to prove for 1 hours in a warm place-or until it has risen and doubled in size.

3.    Heat the oven to 225 degrees centigrade. Rub a deep sided non stick baking tray with rapeseed oil, then carefully tease dough into oval shape on the tray. Leave the dough to rest for a mini prove of 10-15 min max, then using oiled hands spread dough out along the tray and stud with garlic cloves, herbs, olives and dried tomatoes. Prick bread with finger tips to make dimples, then glaze the bread with oil and prove for min 40 mins.

4.    Season when ready with sea salt, then bake in oven @ 220 degrees for 35 mins.

5.    When ready transfer to wire rack and garnish with a little more olive oil and leave to cool

6.    Use a stick blender to blitz mayonnaise with wild garlic and serve as a dip with the foccacia