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Sept 2015 Forfar Farmers Market Recipes

posted 26 Aug 2015, 09:23 by WeeCOOK Kitchen   [ updated 14 Sep 2015, 03:49 ]

ARBROATH SMOKIE PARFAIT

INGREDIENTS:

2-3 Arbroath Smokies from Arbroath Fisheries

1/4 teaspoon of cayenne pepper

1 teaspoon horseradish sauce

1/3 a lemon juice

10g chives finely chopped from Ashbrook Nurseries

2-3 heaped tablespoons of crème fraishe 

 

METHOD:

1. Peel the skin off and remove all bones from the smokies

2. Put the smokie flesh, lemon juice, horseradish and cayenne into a food processor and pulse

3. Add creme fraishe one spoon at a time to the mix and pulse until thoroughly mixed to a desirable pate like consistency

4. Add chopped chives (optional) and briefly pulse to mix through

5. Transfer the mix into a plastic container and refrigerate the parfait until it firms up to a consistency you can quenelle or shape with your spoon and serve with oatcakes from Aberfeldy Oatmeal!

 


FORFAR 'BUFFALO' BRIDIE

INGREDIENTS:

Pastry:

500g of bread flour from Aberfeldy oatmeal

(alternative 500g short brought short crust pastry)

125g butter

125g lard

Big pinch of salt

6-12 tablespoons of water

Filling:

600-700g Buffalo mince from Puddledub Buffalo

1 big onion very fine chopped – from John Reid & Sons

2 teaspoons of English mustard powder

1 Oxo or beef Bovril stock cube

60g of Suet

3 teaspoons of ground black pepper

1 heaped teaspoon of onion salt

Spare flour & butter/oil for greasing baking tray

Water

 

METHOD:

1. Pre heat over to 220 degrees C and line baking trays with oil and a thin dusting of flour. Make the pastry first by crumbing the lard and butter into the flour and salt. Add water a spoon at a time and mix and knead until the pastry forms a smooth dough. Cover in cling film and let the pastry chill in the fridge for 15-30 mins.

2. Make the Bridie filling by mixing all the listed ingredients together and rolling into balls between the size of golf and snooker balls. (The smaller you make them the more you can make)!

3. Portion the pastry depending on how many Bridies and the size of Bridies you wish to make and then roll them out on a floured surface into rounds that are no thicker than a 3-4mm

4. Place buffalo filling patties just off centre of on each Bridie and then use a pastry brush to wet the edges of the pastry rounds; and then fold over each Bridie and seal. Go around the edges again adding a crimp to help keep the filling inside. Finally place each pastry on the baking tray and poke a small hole into each Bridie to help them cook.

5. Cook the Bridies in a hot oven for 15 minutes then lower the oven to 180 degrees centigrade and cook for 20-35 minutes until the pastry is cooked through and the meat inside is tasty and tender

 


WeeCOOKIES MINI TATTIE SCONES

INGREDIENTS:

600g of Rooster potatoes from John Reid & Sons

100-120g plain flour from Aberfeldy Oatmeal

Sea salt

45g Unsalted Butter

Water for cooking the potatoes

Vegetable oil

 

METHOD:

1. Peel, cook and mash the potatoes. (you should get 450-500g mash) Get an adult to assist with this part.

2. Melt the butter in a tub in the microwave and add it to the mash with some sea salt seasoning. Add 100-120g of flour until you have a dough that holds it’s shape like scone mix.

4. Pre heat a frying pan with a little veg oil to a medium heat. Meanwhile roll out and cut the tattie scones by hand or with rolling pin and cutters; ensuring tattie scones are no more than 3-4mm (£1 coin thickness).

5. Get an adult to assist with cooking each tattie scone in the frying pan until each side is golden brown.

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