• Welcome to Perth Farmers' Market

    Welcome to Perth Farmers' Market

    Perth Farmers' Market takes place the first Saturday of every month in King Edward Street, Perth, Scotland from 9am until 2pm
  • You'll see the Market at other events

    You'll see the Market at other events

    check out our Event Calendar
  • Would you like to join the market?

    Would you like to join the market?

    Apply on line or give us a call
  • We also organise Craft Markets

    We also organise Craft Markets

  • Looking for recipe Ideas?

    Looking for recipe Ideas?

    Check out the recipe section
  • You can hire stalls for your own event

    You can hire stalls for your own event

  • Pick up some great local food & drink

    Pick up some great local food & drink

    from award winning producers
  • Please Contact Us

    Please Contact Us

    For information regarding the market or events we are attending

April 2010 Recipes (provided by Sarah Mellersh)

Rabbit Satay with Spicy Peanut Sauce

  • Makes 10-12 skewers
  • 500 g-700 g of lean rabbit meat
  • Bamboo skewers

For the marinade

  • A walnut size piece of ginger, peeled and finely grated
  • 1-3 fresh red chillies (to taste), finely chopped
  • 2 garlic cloves, crushed
  • ½ small onion, grated
  • 2 tsp of coriander seeds, crushed
  • 2 tbsp of dark soy sauce
  • 1 tsp of brown sugar
  • Juice of ½ lime

For the spicy peanut sauce

  • 1 onion, finely chopped
  • 2 garlic cloves, crushes
  • 1 tbsp of oil
  • ½ -1 red or green chilli (to taste), finely chopped
  • 2-3 tbsp of dark soy sauce
  • 1 tbsp of brown sugar
  • 125g crunchy peanut butter
  • Juice of ½ - 1 lime

Mix all the ingredients together for the marinade in a large bowl and add the rabbit meat and leave in the fridge for at least 2 hours. Soak the bamboo skewers for half an hour in cold water to stop them burning.

For the spicy peanut sauce: gently cook the onion and garlic in oil until soft and golden. Add the rest of the ingredients and mix well. Allow to bubble and thicken. Taste and add more lime, chilli or soy to your taste. Add a little water to get a better pouring consistency. (This sauce will keep in the fridge in a jar for a week).

Thread 5-6 pieces of rabbit onto a skewer and brush with a little oil. Cook on a barbecue, griddle or hot pan, turning regularly and cook until brown (about 10 mins) and serve with spicy peanut sauce.


Leek and Potato Soup

Serves 4-6

  • 1 tbsp vegetable oil
  • 1 onion, sliced
  • 225 g potatoes, cubed
  • 2 medium leeks, sliced
  • 1.2 litres vegetable stock
  • 150 ml double cream or crème fraîche
  • salt and freshly ground black pepper

Heat the oil in a large pan and add the onions, potatoes and leeks. Cook for 3-4 minutes until starting to soften.

Add the vegetable stock and bring to the boil. Season well and simmer until the vegetables are tender.

Whizz with a hand blender or in a blender until smooth. Reheat in a clean pan, stir in the cream or crème fraîche, heat through and serve.


Lamb Cutlets with a Lemon, Feta and Herb Dressing

Serves 2

  • 1 small handful fresh oregano sprigs
  • 1 small handful fresh thyme sprigs
  • fruity olive oil, for drizzling and frying
  • salt and freshly ground black pepper
  • 1 block good-quality feta cheese
  • 1 lemon, juice only, to taste
  • 6-8 lamb cutlets

Rip the tender little leaves off the oregano and thyme sprigs, place into a bowl and drizzle over some olive oil. Crumble in the feta (large chunks are fine as they will break up slightly when everything is stirred together in the bowl). Season to taste with freshly ground black pepper and lemon juice and mix everything together gently.

Heat a griddle pan until hot, season the lamb cutlets with salt and freshly ground black pepper, and brush each cutlet with a little olive oil before placing on the hot griddle. Cook for a few minutes on each side, or until lightly crisp.

Divide the cutlets between two warm plates, and while the cutlets are still sizzling, gently spoon over the feta and herb dressing.

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