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September 2014 Forfar Farmers Market recipes

posted 28 Aug 2014, 09:32 by WeeCOOK Kitchen   [ updated 3 Sep 2014, 11:42 ]

Courgette Korma

 3 Courgettes from Myreside organics

1 Tin of plum tomatoes

Garlic (2 teaspoon pureed) from John reid & sons

Onion (fine diced) from John Reid & sons

Ginger (1 thumb sized piece-pureed)

Mild or medium curry powder- heaped dessert spoon

1/2 teaspoon of turmeric

Chilli powder 1 teaspoon

Garam masala- 3 teaspoons

Cumin - 4 teaspoons

Sugar 1-2 teaspoons

100ml double cream

200 ml coconut milk

Handful of chopped fresh coriander

Sea Salt & Black pepper

2 tablespoons of frozen peas

Cashew nuts or almonds (fine chopped or pureed in a blender)  - 2 heaped dessert spoon

Rapeseed or vegetable oil

Allan's chilli sauce

1. Cut the courgette into 4cm slices then quarter them.

2. Place a wide based saucepan on the heat with a tablespoon of rapeseed oil and fry the courgettes enough to brown them slightly then remove them from the pan and set aside. Add the onion to the oil and fry until soft, add the garlic, ginger, turmeric, chilli powder and curry powder and fry for 3-4 minutes.

3. Add the plum tomatoes to the curry, season with salt and pepper, stir and cook on a high heat until you have a basic curry sauce. For a smooth sauce simply remove from the pan and blitz with a stick blender in a jug before returning the sauce to the pan. 

4. Add the cashews to the curry then turn the heat down and add the cumin, garam masala, sugar, cream and coconut. Add some seasoning if necessary then allow the sauce to reduce a little before adding the peas and returning the courgettes to the pan to finish cooking. Garnish with the coriander or any leftover cashews. If you want the korma hotter add some chilli sauce from Allan's chilli! Serve with rice or naan breads.

Fluffy basmati rice

1 coffee mug full of Basmati rice washed and drained 4 times in cold water

1 & a 1/2 coffee mugs of cold water

Sea salt

Butter from Devenick dairy

1. 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 full to the brim and 1 half a mug of cold water and pour them into the pan.

2. 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.

3. 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.

WeeCOOKIES basic omelette

2 eggs from John Reid & Sons

Rapeseed oil

Salt & pepper


1. Place a frying pan on to a hot heat. Get a grown up to help with this.

2. Crack eggs into a bowl and whisk.

3. Add 2 teaspoons of oil to the frying pan and then pour in the egg mixture and a pinch of salt and pepper.

4. Quickly stir the omelette with a fork to fluff it up.

5. Once the omelette is cooked through remove from the pan and eat on its’ own or folded and filled with your favourite cheese or vegetables.