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November 2015 Forfar Farmers Market Recipes

posted 2 Nov 2015, 04:38 by WeeCOOK Kitchen   [ updated 9 Nov 2015, 02:51 ]
Vietnamese Style Summer Rolls

10 Rice paper wraps

100g Pork loin/ tenderloin from Puddledub Pork (optional)

100g Fresh Salmon from Arbroth Fisheries (optional)

2 Carrots from John Reid & Sons

30g Fresh mint from Ashbrook Nurseries

30g Coriander

1 Cucumber (optional) - Julienned or thin sliced

2 heaped dessert spoons Icing sugar

150ml White wine vinegar

4 Limes

5 Garlic cloves

1-2 Red chilli

200g Sugar

200ml Water

Fish sauce (amount to taste)

Peanuts (optional)

50g Rice noodles (optional) - soaked in hot water for 15 minutes then drained.

Sesame oil/vegetable oil

Allans chilli dip optional


1. Prepare the carrots my slicing into very thin matchsticks or use a julienne peeler, then dredge with icing sugar and place in a bowl or tub and pour over the white wine vinegar. Leave to pickle for a few hours or overnight. Crush and chop the peanuts, thin slice some mint leaves and keep these covered in a tub until ready to use.

2.Thin slice and stir fry the pork so it is still tender, and add a splash of fish sauce to season, then set aside until ready to use. Repeat with the salmon.

3. Make a dipping sauce by super fine chopping some garlic and chilli. Make a sugar syrup by heating equal quantities of sugar & water until it comes to the boil- simmer for 2 minutes until all the sugar has dissolved and allow to cool. Juice the limes. Mix the chilli, garlic, lime juice, syrup and some fish sauce until you have a tasty sweet, sour, salty and spicy dip.

4. To assemble the summer rolls dip a rice paper wrap into a bowl of hot water for 5-10 seconds until it is soft, dab on kitchen roll then place on a plastic chopping board. Fill the wraps as you would a small burrito with fillings of your choice from all the ingredients you have prepared and listed, being careful not to over fill as this makes the rolls hard to wrap up.

5. Fold the bottom and top or the rolls into the middle over the filling. Then roll up into a cigar shape from the side and then serve either as they are, dipped in your dipping sauce or with some of Allan's sweet chilli dip.

 


WeeCOOKIES Quesadillas 2 ways

4 Tortilla wraps

80g Cheddar from Devenick dairy

50g Frozen broad beans or peas (defrosted)

Black pepper

Handful of fresh mint from Ashbrook Nurseries

Allan’s chilli sauce

Chocolate spread from Fairtrade Forfar

50g Sugar

1 teaspoon of cinnamon powder

75g Butter


Savory Quesadilla

1. Pre heat a griddle pan or frying pan to a medium high heat. Always have an adult on hand to help with the cooking parts of this recipe.

2. Grate cheese and place a good handful on one half of the tortilla wrap, sprinkle with some peas and fine shredded mint leaves, add a splash of Allan’s sweet chilli sauce then fold the wrap over into a half moon shape.

3. Plate the filled wrap in the dry frying pan to toast and once the cheese starts to melt, carefully flip it over and cook until the flip side is also toasted. Once cooked remove from the pan, leave to cool a little then slice like you would a pizza.

 

Sweet Quesadilla

1. Pre heat a griddle pan or frying pan to a medium high heat. Always have an adult on hand to help with the cooking parts of this recipe.

2. Melt some butter in a tub in the microwave then use a pastry brush to paint one side of a tortilla wrap with a little thin coat of butter. Mix sugar with cinnamon on a tray then dip the wrap onto the tray so that the cinnamon sugar sticks to one side. Simply fill the sugar-coated side with chocolate spread (and bananas if you like), then fold in half like a half moon shape.

3. Plate the filled wrap in the dry frying pan to toast then carefully flip it over and cook until the flip side is also toasted. Once cooked remove from the pan, leave to cool a little then slice like you would a pizza.

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