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    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
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    Looking for recipe Ideas?

    Check out the recipe section
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  • Pick up some great local food & drink

    Pick up some great local food & drink

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    Please Contact Us

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December 2011 Recipes (provided by Tony Heath)

Turkey Escalopes with Citrus & Honey on a stir fry of Sprouts, Shallots, Bacon and Chestnuts

Serves 2

  • 2 thick slices turkey breast
  • 2 shallots – finely sliced
  • 1 garlic clove – finely chopped
  • Few sage leaves, finely shredded
  • 100 ml approx chicken stock
  • 1 lemon and 1 orange both zested finely and juiced
  • 2 tbsp clear honey
  • Little seasoned flour

Stir fry

  • 10 sprouts, peeled and sliced thickly
  • 2 shallots – finely sliced
  • 1 small packet bacon/pancetta lardons
  • Few vacuum packed chestnuts - chopped
  • Salt and pepper
  • Summer Harvest rapeseed oil

Place the turkey slices between 2 sheets of cling film and gently flatten out with a rolling pin or meat bat.

Mix the citrus juices and zest with the honey.

Heat a non stick fry pan, add a little oil and sauté the shallots and garlic until soft but not coloured. Add the sage then tip contents in to a bowl.

Pass the escalopes through the seasoned flour, patting off any excess.

Reheat the pan with a little more oil and gently fry the escalopes for about 2 – 3 minutes on either side. Remove to a plate and keep warm.

Pour the stock into the pan and reduce by about a half. Add the honey mix and the shallot mix. Bring to the boil then allow to simmer. Taste and correct seasoning if necessary before placing the escalopes back into the pan. Turn off the heat and cook the stir fry.

Heat a wok, add a little oil, the shallots and bacon. Cook out for about a minute or two before adding the sliced sprouts keeping the pan contents moving all the time. When you are satisfied the sprouts are cooked to your liking add the chopped chestnuts, a little seasoning and serve on to your plates, placing an escalope on top and spooning over the juices.


Chestnut and Parsnip Soup

  • 2 medium onions – chopped
  • 2 cloves garlic – chopped
  • 2 sticks celery – peeled and chopped
  • 2/3 medium parsnips – peeled and chopped
  • 12 chestnuts – peeled and cooked, vacuum packed for ease – chopped, plus 2 for garnish
  • 1 glass dry/medium sherry
  • Approx 750 mls chicken or vegetable stock
  • ½ tsp ground cumin
  • Salt and pepper
  • Oil or butter

Place a tbsp oil or butter in a saucepan, heat and add the onions, garlic and celery. Cook slowly until soft with no colour (about 7 – 8 mins)

Add the parsnips, cumin, a little pepper and the glass of sherry. Stir well in and cook over a low heat with the lid on for about 10 mins before adding the chestnuts and the stock.

Bring to a boil and allow to simmer with the lid half on for a further 15 minutes or so.

Liquidize, correct seasoning and serve garnished with very small croutons sauted in butter with the other 2 chestnuts finely chopped and a swirl of cream.


Cranberry and Pecan Pies

An alternative to mince pies

  • Sweet pastry
  • 250gms plain flour
  • 75 gms icing sugar
  • ½ tsp vanilla extract
  • 125 gms unsalted butter - softened
  • 1 egg yolk mixed with 1 tbsp double cream

Mix the flour and sugar together.

Cream the butter then mix in the egg yolk, cream and vanilla, bring together with the flour and sugar to form a dough. Wrap in cling film and refrigerate for at least 1 hour.

Roll out and cut to correct size to fill individual pie tins.


Filling

  • 100 gms dark soft brown sugar
  • 200 gms caster sugar
  • 150 mls golden syrup
  • 50 gms unsalted butter
  • ½ tsp vanilla extract
  • Pinch salt
  • 150/200 gms fresh cranberries, cut larger ones in half
  • 100 gms chopped pecan nuts
  • 1 whole egg and 1 egg yolk

Combine the sugars and syrup.

Brown the butter carefully in a pan until just smoky with a nutty aroma, remove from heat and pour over the sugar mixture and mix well. Add the vanilla and salt, mix well and allow to cool.

Mix the egg and yolk together then add to the now cooled mixture.

Place sufficient cranberries into your pie tins to cover the base, add some chopped pecans then spoon over the sugar and syrup mixture to cover and to come up about 2/3 full.

Bake at 180C / 350F gas 4 for between 12 and 15 minutes. Allow to cool then lift out and serve dusted with a little icing sugar or place a blob of brandy/rum butter on top.

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