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November 2014 Forfar Farmers Market recipes

posted 29 Oct 2014, 14:48 by WeeCOOK Kitchen
Hubertus Venison Chilli! 


Vegetable or rapeseed oil

400-500g Hubertus game venison mince

1 fine chopped Onion from John reid & sons

4 pureed Garlic cloves

Tablespoon of tomato puree

Tablespoon of cumin

Dessert spoon of hot chilli powder

1 teaspoon of smoked paprika

½ teaspoon of cinnamon powder

1-2 dessert spoons of hot chilli sauce from Allan’s chilli

½ teaspoon of cayenne pepper

Sea salt

Black pepper

1 tin of plum tomatoes

1 tin of mixed beans/chick peas washed and drained

1-2 beef stock cubes


Basmati rice washed and drained in cold water 4 times.

Butter from Devenick dairy

Yoghurt from Devenick Dairy

Grated Granite City cheddar from Devenick dairy


Easy steps:

1. Put a big saucepan onto a hot heat add a little rapeseed oil and Brown the venison mince.

2. Add the minced garlic and chopped onion to the mince and fry until the onion had softened.

3. Add all the spices to the mince and fry for 1-2 minutes.

4. Add the tomato puree, chilli sauce, tinned tomato, and beef stock cubes to the pan. Add a little water if necessary to that all the mince is covered. Bring the contents of the pan to the boil and then lower the heat to a simmer and let the chilli cook for at least 50 minutes until the mince is tender. Stir regularly so that the chilli doesn’t stick to the pan.

5. After 1 hour add the tinned beans and check the seasoning. Add more chilli or fresh chilli if you like. Continue to cook the chilli for 15 minutes.

6. To cook the rice fill a coffee mug to the brim with the rinsed rice grains then pour the rice into a big saucepan. Use the same mug to measure 1 and ½ mugs of cold water and pour them into the pan.

7. Add salt to the water then bring the rice to the boil and then put the lid or some tin foil on the pan and turn down the heat to a simmer. The rice will be cooked once all the water is absorbed.

8. When the rice is cooked add a knob of butter to the pan and use a fork to mix. This will help keen the grains separate and make the rice taste lovely.

9. When the chilli is cooked and seasoned to your liking serve it in a bowl with some fluffy rice and garnish with a little yoghurt or cream.

 Spicy Vegetable Pakora with Allan’s chilli


240g Gram flour

60g self raising flour from Aberfeldy Oatmeal


1 dessert spoon of garlic & ginger paste

2 dessertspoons of lemon juice

2 onions (1 one big onion up to 300g) from John Reid & Sons

2 potatoes- small diced (up to 300g) from John Reid & Sons

1 teaspoon of chilli powder

1 dessert spoon of curry powder

Handful of coriander leaves


Vegetable oil for Frying.


1. Add all the chilli powder, curry powder and flours into a bowl with a pinch of salt

2. Fine dice the onion and potato into another bowl and sprinkle with salt and the lemon juice. Leave for 15minutes.

3. Add the vegetables, garlic & ginger paste, some chopped coriander and juices to the flour mix then using your hands start adding water to the mix until you have a thin custard like batter that coats all the vegetables.

4. Pre heat a deep fat fryer to 180-190 degrees and carefully place spoonfuls of the mix into the hot fat and cook for 6 minutes or until the pakoras are lovely golden brown. Remove with a slotted spoon and drain on kitchen roll. Do this in batches and repeat until you have used all of the mix.

5. Serve with some Allan’s chilli dip

WeeCOOKIES Fairtrade chocolate firework truffles


200g of Chocolate (chopped into equal sized pieces) from Fair trade Forfar

200g of double cream

Edible glitter

Popping candy


1. Get a grown up to boil the cream then add the chocolate to the pan and whisk in until it has all melted into a lovely chocolate sauce. Pour the mix into a plastic container and chill in the fridge for a few hours.

2. When ready to make your firework truffles, tip some edible glitter and popping candy onto a tray and take the chocolate mix out the fridge

3. Use a spoon to remove blobs of chocolate from the mix and quickly roll into balls and then straight into the tray of desiccated coconut. Repeat until you have made loads of truffles.

4. Eat immediately and if you want to, share them with your friends.