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Oct 2015 Forfar Farmers Market Recipes

posted 18 Sep 2015, 06:17 by WeeCOOK Kitchen

Thai Fish cakes with Allan’s chilli dip

Arbroath fisheries Haddock x 5

Thai red curry paste

Coriander (chopped fine)

Fresh chilli (fine chopped and add to taste) 

Salt & pepper

Rapeseed oil from John Reid & Sons

Garlic & Chilli sauce from Allan's chilli

 

1. Remove any bones from the haddock and then use a food prosessor to pulse all the ingredients together.

2. Shape the fix mixture into small patties the diameter of a 2 pence piece and approximately 5-6mm thick.

3. Heat a little oil in a non stick frying pan on a medium high heat.

4. Once the oil is hot shallow fry each fish cake until golden brown on each side and cooked through.

5. Serve as a canapé or starter with some chilli sauce from Allan's chilli

 


Mussels with Kirrie Ale & chorizo

Mussels from Arbroath fisheries

150ml of Beer from Kirrie Ales

A tablespoon of chorizo – chopped into small dice

1 onion from John Reid & Sons

1 Garlic clove

2 springs of Thyme from Ashbrook Nurseries

25g of unsalted butter from Devenick dairy

Olive oil

 

1. Wash and de-beard the mussels, (discarding any that stay open when tapped) and leave them in the fridge under a damp tea towel until ready to cook.

2. Fine chop the onion and garlic

3. Place a high-sided large saucepan onto a medium high heat. Once the pan is hot, Add the chorizo, thyme, the onion and  garlic to flash fry and colour in the pan.

4. Add the beer to the pan and once it is at a rapid boil immediately place all the mussels into the pan and put the lid on tight

5.After 3 minutes, shake the pan and continue to cook with the lid on until all the mussels have opened.

6. Take the pan off the heat, add the butter to the mussels and stir quickly. Discard any mussels that have not opened.

7. Serve immediately whilst hot and steaming and mop up the juices with some fresh bread.


WeeCOOKIES Shellfish Sauce

Ketchup

Mayonnaise

Worcestershire sauce

Tabasco

Paprika

Iceberg/green lettuce from John Reid & Sons or Myreside organics

Cooked crab/prawns or langoustines from Arbroath Fisheries

 

1. Squeeze 150ml ketchup into a bowl with 200ml of Mayonnaise and mix with a fork or whisk into a smooth pink sauce. Adapt the amounts until you have a colour that is to your liking.

2. Add a glug of Worcestershire sauce and one or 2 drops of Tabasco and mix well.

3. Shred some lettuce into a small bowl or tub then layer on some cooked shellfish of your preference and coat with a layer of your pink seafood sauce. Sprinkle with a little paprika to garnish. 

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