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Forfar Farmers Market October 2013 recipes

posted 15 Oct 2013, 05:59 by WeeCOOK Kitchen   [ updated 16 Oct 2013, 04:44 ]

Puddledub Pork Schnitzels with Autumn apple sauce

Ingredients:

Puddledub pork loin (skin removed sliced and trimmed of fat)

Panko/Japanese  breadcrumbs

Plain flour – 200g

2 eggs

Milk - 100ml

Rapeseed/ vegetable oil for frying

2 Bramley apples from John Reid & Sons

½ teaspoon of ground cloves

Sea salt

Black pepper

Caster sugar -1 dessert spoon

 

Easy steps:

1. Bash the pork loins slices between 2 pieces of greaseproof paper of cling film until they are all an even 2-3mm thickness. Use a meat hammer, rolling pin or a small saucepan to bat the meat out.

2. Season the plain flour with salt and pepper and in a separate bowl, whisk the 2 eggs with the milk.

3. Dust the pieces of flattened pork in the seasoned flour, then into the egg and then into the breadcrumbs so they get a lovely even coating.

4. For the apple sauce, peel and chop the apples into even sized chunks.

5. Add a little oil to a saucepan on a medium heat then add the apple with a ½ teaspoon of ground clove, and a pinch of salt. Let the apples stew until they break down. Check and taste as you may need to add a little caster sugar. If they seem too dry, add a little water. Cook until you have an apple sauce that you like the taste of!

6. Put a frying pan onto a medium – high heat and fill 6mm deep with rapeseed or vegetable oil. Once the oil is hot place a few pieces of the bread crumbed pork schnitzels into the pan to cook. Do not add any more than 3 at a time as this will cool the oil and you’ll end up with soggy schnitzels.

7. Once the snitzels are turning a lovely golden brown, turn then over in the pan to brown off the flip side.

8. Remove the cooked pork schnitzels from the pan and drain on some kitchen roll then serve them up with some lovely apple autumn sauce or elderberry and apple jelly from Norma’s preserves.


Angry pumpkin pasta 

Ingredients:

Small pumpkin or butternut squash from John Reid & Sons or Ashbrook Nurseries

Tagliatelle dried pasta from Fairtrade Forfar

1 Scotch bonnet chilli

3 garlic cloves

Rapeseed or light olive oil

Fresh sage

Dried and toasted pumpkin seeds

1 tin of plum tomatoes

Sea salt

Black pepper

Dried oregano

 

Easy steps:

1. Trim the pumpkin and remove skin and seeds. Reserve the seeds to be dried out. Cut the pumpkin into equal sized dice the size of the nail on your little finger.

2. Roast the pumpkin in the oven until golden brown and you can easily push the tip of a knife through it.

3. Place 2 tablespoons of oil in a frying pan on medium high heat. Pierce the chilli and let cook in the oil until it is soft. Add 2 of the peeled garlic cloves to the oil too.

4. Fill a large saucepan with water, bring it to the boil and add a dessert spoon of salt. Once the water is bubbling add the pasta and cook as per the packet instructions.

5. Chop a clove of garlic and add that to the chilli and oil to fry, after 40 seconds add the tinned tomato, a dessert spoon of oregano and a dessert spoon of fine chopped fresh sage. Cook all these ingredients in the pan until the tomatoes have broken down and it is looking like a sauce. Remove the softened chilli, add salt and pepper to suit your taste.

6. Add the roasted pumpkin to the spicy tomato sauce and take the pan off the heat.

7. Place a small frying pan with 2 tablespoons of rapeseed oil onto a medium high heat. Once the oil is hot, carefully place a handful of fresh sage leaves into the hot oil. Once they turn dark green remove them from the pan with a slotted spoon before they go brown. Drain the sage on kitchen roll.

8. Once the pasta is cooked drain it and then put it back into the warm dry pan and then add the cooked spicy tomato and pumpkin sauce and stir it all together. Serve in pasta bowls and garnish with the crispy fried sage and toasted pumpkin seeds



WeeCOOKIES Bat bites!

Ingredients:

200g of grated Devenick dairy granite city cheddar

100g of cream cheese

Poppy seeds

Cracked black pepper

Cucumber

Plain salted tortilla crisps

Mayonnaise

 

Easy steps:

1. Mix the grated cheese with the cream cheese and roll into ping-pong ball sized rounds.

2. Place poppy seeds in a small bowl with a teaspoon of cracked black pepper and mix together. Roll and cover the cheese balls in this mix and place onto a chopping board.

3. Carefully cut small triangles out of cucumber skin and stick them onto the top of the cheese balls as these will be the bat ears.

4. Using the end of a pointy knife or a piping bag, add 2 blobs of mayo to be the bat’s eyes.

5. Finish the bats off my inserting a tortilla chip into each side of the cheese balls so that they look like bat wings.

6. Admire your bats for a little while and then bite into them and eat them!

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