• 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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  • 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

17th December 2011 Recipes (provided by Tony Heath)

Mulligatawny with Chicken or Turkey

Serves 4 – 6

  • 2 medium onions – finely chopped
  • 2 cloves garlic – finely chopped
  • 1 large carrot – peeled and finely chopped
  • 3 sticks celery – peeled and finely chopped
  • 1 white of leek – finely chopped
  • Finger of ginger approx 10 gms – peeled and finely chopped
  • 1 green chilli – finely chopped
  • 1 tin 400 gm chopped tomatoes – briefly liquidised
  • 4 tsp turmeric
  • 2 tsp coriander
  • 2 tsp cumin
  • 1 tsp garam masala
  • ½ tsp chilli powder
  • Approx 1 litre poultry stock
  • 1 tin coconut milk
  • Fresh coriander – leaves removed and chopped
  • 1 cup cooked rice – basmati or long grain
  • 3-4 portions of raw chicken legs approx 400gms in weight or equivalent in turkey
  • Olive oil or rape seed oil or vegetable oil

Heat 2 tbsp oil in a saucepan, add the onion, garlic, green chilli and ginger and sweat down slowly for about 10 minutes with no colour.

Add the carrot, celery and leek and continue to cook down slowly again without colour for another 7 – 10 minutes.

Add the turmeric, coriander, cumin, garam masala and chilli powder. Stir well in and cook out for 2 – 3 minutes, then add the tomatoes and the stock. Bring to a simmer and place the chicken portions into the broth and simmer for about 30 – 40 minutes.

Lift out the portions and take the meat off the bone and chop up.

Taste and correct the seasoning of the soup. Add the coconut milk and bring back to a simmer before adding the rice and the chopped chicken. Stir well before serving topped with a little natural yoghurt if required and some chopped coriander.


Leek and Orzo Broth with Pesto

Serves 4 – 6 people

  • 3 medium onions – finely chopped
  • 3 sticks of celery – peeled and finely chopped
  • 2 cloves garlic – finely chopped
  • 4 medium leeks – mainly white – sliced
  • Bouquet garni of parsley, bay and thyme
  • 1 glass dry sherry or dry white wine
  • Approx 1 litre chicken or vegetable stock
  • 150 gms orzo pasta – if not available some quick cook rice would do
  • Basil pesto for serving
  • 1 tbsp olive oil and 1 tbsp butter
  • Salt and pepper
  • A little chopped parsley or basil

Melt the oil and butter in a saucepan. Add the onion, garlic and celery and sweat down slowly without colour for about 10 minutes. Add the leeks and the glass of sherry, a little salt and pepper and continue sweating down slowly with the lid on for another 10 minutes.

Add the stock and the bouquet garni. Bring up to a boil and reduce to a simmer and cook with the lid half on and half off for about 30 minutes.

Add the orzo pasta and cook for about 8 minutes. Remove bouquet garni, correct seasoning and serve topped with a little pesto and chopped parsley

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