• 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
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    Would you like to join the market?

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  • 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

July 2010 Recipes (provided by Tony Heath)

Garden Summer Salad

To serve four people as a light starter or as an accompaniment to a main course of barbecued fish or meat

  • Tender stem broccoli – 8 pieces raw
  • Courgettes – 2 or 3 small raw
  • Freshly picked peas in the pod
  • Freshly picked broad beans
  • Spring onions - 6
  • Pine nuts – 50 gms
  • Sunflower seeds – 50 gms
  • Juicy raisins– 50 gms (optional)
  • A combination of small picked salad leaves
  • Some picked fresh herbs, e.g. parsley, basil, chives, marjoram, lemon balm
  • Rapeseed oil or extra virgin olive oil for dressing
  • Sea salt and freshly ground pepper
  • Juice from 1 lemon

Trim and cut the broccoli into small pieces, including the stalks of about half a cm in length. Grate the courgettes, omitting the middle soft seeds. Place the broccoli and courgette in a bowl and pour over half of the lemon juice gently stirring in. Pod the peas and the beans, keeping separate.

Blanch the beans in boiling salted water for 2 minutes, refresh under cold water and peel off the outer skins. Blanch the peas in boiling salted water for 2 minutes, refresh under cold water and add to the broccoli and courgette along with the peeled broad beans.

Slice the spring onions on the slant, quite thin. Add the sliced onions to the bowl along with the pine nuts, sunflower seeds and if required, the raisins.

Pick the herbs you require and roughly chop, add half to the bowl. Add picked salad leaves to the bowl and lightly toss and mix in all the ingredients, season with salt and pepper and the rest of the lemon juice along with sufficient oil to lightly dress.

Serve sprinkled with the remainder of the herbs and a drizzle of oil.

One final touch would be to decorate the salad with some edible flowers, such as nasturtiums, marigold or pansy, they look great as well as having distinctive flavours.


Fresh Mackerel on Summer Cherry Tomatoes and Herb Compote

Serves 4

  • 4 good sized fresh mackerel fillets
  • 4 tbsp medium oatmeal
  • 1 tbsp plain flour
  • 1 tbsp crushed fennel seeds
  • Sea salt and freshly ground pepper
  • Rapeseed oil or olive oil
  • Tomato Compote
  • 2 small red onions
  • 1 clove garlic- crushed
  • 250 gms yellow cherry tomatoes
  • 500 gms red cherry tomatoes
  • Sprigs of basil, parsley, tarragon and chives
  • 2 tbsp rapeseed oil or good olive oil

First prepare the compote: peel and finely slice the red onion

Pick the herbs, shred the basil, finely chop the parsley, tarragon and chives.

Heat a shallow pan, add the oil then gently cook down the red onions and the garlic without colour for about 3 minutes.

Add the whole cherry tomatoes, season with salt and pepper and cook until the skins of the tomatoes just start to burst, sprinkle the herbs over and remove from the heat.


Mackerel

Combine the oatmeal, flour, fennel seeds and plenty of salt and pepper then lay out on a tray.

Dampen the skin side of the mackerel and place into the oatmeal mix skin side down making sure you obtain a good covering, turn over to get just a light covering on the fleshy side.

Heat a large frying pan or griddle, add sufficient oil to the pan and shallow fry the fish skin side down, for about 3 minutes before carefully turning over for a minute on the other side.

Lift the fillets out and serve on plates skin side down, spoon over some of the tomatoes in the middle of each fillet, finish with some dressed salad leaves and finally drizzle over some of the juices left in the tomato pan.


Collops of Organic Lamb on a “Green” Salad of Summer Vegetables with Blue Cheese Dressing

serves 4

  • 1 rack of lamb – boned out and trimmed of all fat and sinew
  • Oil for frying
  • 250 gms small French beans
  • 250 gms small sugar snap peas or mange tout
  • 1 red pepper – grilled and skinned (optional)
  • 6 spring onions
  • Sprigs basil, mint and parsley
  • Sea salt and freshly ground pepper

Dressing:

  • 50 gms soft blue cheese – Arran Blue, Strathdon or Gorgonzola would be good
  • 1 tbsp milk
  • Half tbsp white wine vinegar
  • 3 tbsp rapeseed oil or olive oil
  • Salt and pepper

Dressing: combine all the ingredients together and process or whisk. If too thick add a little warm water.

Trim, top and tail the beans. Cook in boiling salted water for 3-5 minutes – refresh under cold water and drain. Top and tail the peas. Cook in boiling salted water for 1 -2 minutes for mange tout,

2 -3 minutes for sugar snaps – refresh under cold water and drain. Slice the spring onions at a slant, slice the red pepper thinly

Tear the basil leaves, chop the mint and parsley Combine the beans, peas, red pepper, spring onions and herbs in a bowl. Season well and drizzle with 1 tbsp rapeseed oil.

Slice the lamb into approx ½ cm thick pieces, lightly flatten out between two sheets of cling film. Heat a frying pan, season the lamb pieces, sauté in a little oil for about 2 minutes on either side and remove to a warm plate.

To serve:

Arrange mounds of bean and pea salad on to plates, place 3 pieces of lamb on to each, drizzle each plate with the blue cheese dressing, and finish off with a drizzle of the juices from the frying pan.

Garnish with a sprig of Mint.

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