The Scottish Farmer's Market Cookbook

Description

Scotland has an enviable reputation for producing some of the finest food in the world. Langoustines from the West Coast of Scotland are eaten at tables all over Europe; the Scottish Aberdeen Angus has long been the byword for quality meat; Scottish soft raspberries and tayberries are considered the finest available, and so the list goes on! Scottish kitchens are moving away from the global produce offered by supermarkets and are returning to locally-produced, seasonal food. Local growers and producers are supplying markets from the Borders up to Orkney and they are becoming increasingly popular. Farmers' markets in Scotland are a mix of greengrocer, butcher, garden-centre, off-licence, game dealer, delicatessan and more. The buyer has the opportunity to meet and speak to each farmer about the produce, making the shopping experience enjoyable and personal. The Scottish Farners' Market Cookbook is a collection of recipes from producers and stallholders and reflects the produce that can be found at these Markets. The recipes are simple and delicious and range from Beef sausages with Wild Mushrooms poached in Red Wine, to Pork and Apple with Ginger Jam; from Beetroot and Goats Cheese Starter to Apple Water Ice. As well as delicious, easy-to-use recipes, the Scottish Farmers' Market Cookbook includes sections on seasonal growth, an availability guide, a producers list, farmers' market venues, and conversion chart for weights and measures. This cookbook demonstrates that fine cooking need not be difficult and shopping at the Farmers' Market for all your ingredients will produce the best in taste and guarantee a fresh, quality meal. A handy, easy to use size that can be taken around on Farmers' Market days, with sections for notes, this book will prove to be indispensable! Content: Front cover Copyright page CONTENTS FOREWORD INTRODUCTION CHAPTER ONE: SOUPS AND STARTERS Carrot and Chervil Soup Cullen Skink Game Soup Leek and Potato Soup Oatmeal Soup Onion, Carrot and Stilton Soup Parsley Soup Arbroath Smokie Paté Beetroot and Goats' Cheese with Orange Juice Blue Cheese in Breadcrumbs Cheese Soufflé Easy Devilled Eggs Extra Scrambled Eggs Porridge Scallops with Trout and Leeks Smoked Breast of Duck with Wild Mushrooms CHAPTER TWO: MAIN COURSES: MEAT, POULTRY, GAME AND FISH Arbroath Smokie 'en Papillote' Baked Stuffed Onions Beef in Brammle Sauce. Beef Sausages with Wild Mushrooms Poached in Red WineBuchan Beef with Tomatoes, Onions and Elderberry Wine Chicken and Leek Pie Chicken Breast Rolls with Bacon Chicken Breast with Smoked Salmon and Goats' Cheese Filling Chicken Breasts Stuffed with Kelsae Cheese and Herbs in Puff Pastry Chicken Forrestiere Clock Tower Beef Cod Brandade Coronation Turkey Crimmond Lemon Chicken Elizabethan Turkey Fish in Cider Fresh Scallops Wrapped in Bacon with Basil Green Omelette Green Salad Leaves with Mustard Dressing Grilled Salmon on Potato Rosti Hot Arbroath Smokie Creel. Juniper and Garlic Pork FilletLeek and Seafood Baked Pasta Lemon Lamb Marinated Fillet of Pork Minted Salad Mrs Hamilton's Grilled Lamb Chops Mrs Hamilton's Meat Loaf One Pot Fish with Vegetables Ostrich and Tomato Stew Ostrich Lasagne Ostrich Stroganoff Pork Chops with Apple and Raisins Pork and Apple with Ginger Jam Pork Cheek Schnitzels Pork Cheek and Vegetable Kebabs Potato Omelette Rabbit with Mustard and Thyme Roast Leg of Pork with Calvados Gravy Roasted Leg of Lamb Salmon Steak with Mustard and Honey Crust Scallops in Black Pasta with Chilli. Seafood Fishcakes with LeeksSilverside of Beef with Bramble Wine, Shallots and Tarragon Simple Chicken Taster Simple Fishcakes Smoked Salmon (or Trout) with Scrambled Eggs in Croissants Tagliatelli with Smoked Salmon Tartlet with Smoked Venison and Mushrooms Tomato and Herring Salad Trout in Oatmeal Trout with Almonds Turkey with Horseradish and Cranberry Sauce Venison Casserole Venison Sausages Casserole Venison Shepherds Pie Warming Beef Stew Well Hung and Tender BBQ Brisket Wild Boar with Bouvrage CHAPTER THREE: VEGETABLE ACCOMPANIMENTS Baked Beetroot. Cheese and Potato Fried BitesMixed Vegetables with Herbs New Potatoes with Lemon Parsnips with Blue Cheese Sauce Potato Dauphinois with Smokey Bacon Roast Potatoes with Parmesan and Bacon Slow-fried Pink Fir Apple Potatoes with a Semi-soft Cheese Stir-fried Brussels Sprouts with Sesame Oil Stuffed Cucumber Stuffed Mushrooms CHAPTER FOUR: DESSERTS Apple and Spring Oak Tart Apple Water Ice Baked Apples with Raisins and Walnuts Bouvrage Cranachan Lemon Curd Ice Cream Plum and Hazelnut Crumble Poached Pears and Stilton Pastry Pumpkin Pie Raspberry Yoghurt Pie.