• 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

Chicken schnitzel with Café de Paris butter and Braised Snails in court bullion with local wild garlic and fresh salad

Café de Paris butter

Recipe 1.

  • 1 kg butter
  • 60 g tomato ketchup
  • 25 g Dijon mustard
  • 25 g capers (in brine)
  • 125 g shallots
  • 50 g fresh curly parsley
  • 50 g fresh chives
  • 5 g dried marjoram
  • 5 g dried dill
  • 5 g fresh thyme, leaves only
  • 10 leaves fresh French tarragon
  • Pinch ground rosemary
  • 1 garlic clove, squashed then chopped very finely
  • 8 anchovy fillets (rinsed)
  • 1 tbs good brandy
  • 1 tbs Madeira
  • 1 tsp Worcestershire sauce
  • ½ tsp sweet paprika
  • ½ tsp curry powder (Keens)
  • Pinch cayenne
  • 8 white peppercorns
  • juice 1 lemon
  • zest of ½ lemon
  • zest ¼ orange
  • 12 gm salt

Recipe 2.

  • 250 g/8 oz unsalted butter, at room temperature
  • 20 g/ ¾ oz tomato ketchup
  • 1 tsp Dijon mustard
  • 1 tsp capers, well rinsed
  • 2 shallots, peeled and finely chopped
  • A small bunch of chives
  • A small bunch of thyme, leaves only
  • A small bunch of tarragon, leaves only
  • 1 clove garlic
  • 3 anchovy fillets, drained and patted dry
  • 1 tsp Worcestershire sauce
  • ½ tsp Madras curry powder
  • ½ tsp sweet paprika
  • The juice of half a lemon
  • The zest of one lemon
  • The zest of one orange
  • A little sea-salt (omega)


Mix all ingredients with the exception of butter in a glass bowl and leave to marinate for 24 hours in a warm part of the kitchen (a slight fermentation occurs).

Add the softened butter and process until really well combined. Place on a sheet of foil, roll into a sausage and chill until firm.

Chicken schnitzel

Beat eggs in a shallow bowl with garlic, parsley, salt and pepper. In a separate shallow bowl, combine breadcrumbs and parmesan cheese. Dip each cutlet into egg mixture to coat completely then dredge in breadcrumb mixture. For each 2 cutlets, heat 2 tbsp oil in a large non-stick skillet over med-high heat. Cook cutlets at until golden brown and cooked through, about 3-4 minutes per side.

Court Bullion for snails

  • 1 gallon cold water
  • 1 handful Kosher salt
  • 1 cup white wine
  • 1 medium onion, peeled and chopped
  • 1 medium rib celery, chopped
  • 1 medium carrot, peeled and chopped
  • 1 bay leaf
  • 1 sprig fresh thyme
  • 8 fresh parsley stems
  • 1 tsp black peppercorns, crushed
  • 1 lemon, thinly sliced

Combine all the ingredients in a heavy-bottomed stock pot or soup pot. Bring to a boil then lower to a simmer . Simmer for 30 minutes. Strain and either use immediately or cool.

Chocolate Sundae with whipped Nougatine Cream

Chocolate Mousse

  • 500 g dark chocolate
  • 30 g butter
  • 500 g cream
  • 2 whole eggs
  • 6 egg whites
  • 6 egg yolks
  • 200 g sugar

Mix 2 whole eggs, 6 egg yolks and sugar till white. Melt chocolate with butter. Mix egg whites (till soft peaks). Lightly whip double cream. Fold chocolate to the egg yolk mixture then add egg whites and double cream.

Almond Nougatine

  • 1 / 2 cup sugar
  • 1 / 3 cup sliced blanched almonds

In a very clean medium-sized, heavy saucepan, cook the sugar over high heat, stirring frequently until it liquefies and turns a caramel colour. Stir in the almonds and cook for 1 to 2 minutes longer. Pour out onto the tray with greaseproof paper in a very thin layer and let it harden and cool. When the nougatine is completely set, scrape it onto a chopping board with a heavy spatula. Cut or chop it into small bits.

Nougatine Cream

  • 500 ml double cream
  • 100 g almond nougatine
  • 1 tablespoon candied fruits
  • 1 tablespoon candied cherries
  • 1 small meringue (broken into pieces)

Lightly whip cream and fold in nougatine, candied fruits and meringue.

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