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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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    You'll see the Market at other events

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    We also organise Craft Markets

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    Looking for recipe Ideas?

    Check out the recipe section
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    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
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    Please Contact Us

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June 2012 Recipes - provided by Tony Heath

Thai Style Mussels

  • Recipe provided by Tony Heath
  • www.tony-heath-cook-school.co.uk

Serves 2 as main course/4 as starter

INGREDIENTS

  • 1 kg fresh mussels, well checked, de-bearded and rinsed. Any that are open must be discarded.
  • 1 – 2 shallots finely chopped
  • 2 cloves garlic finely chopped.
  • 1 small chilli topped and tailed, finely chopped, include the seeds if you like it hot!
  • 1 small piece of ginger peeled and finely chopped
  • 2 lime leaves (optional)
  • Small bunch coriander leaves removed and chopped.
  • Splash Thai fish sauce
  • Glass white wine
  • ½ - ¾ tin of coconut milk
  • Salt and pepper
  • 1 tbsp oil

METHOD

Heat a large saucepan, add the oil and the chopped shallots, garlic, chilli and ginger. Cook gently with no colour for 2 minutes. Add the checked mussels, lime leaves and the wine, a twist or 2 of pepper. Turn up the heat and place the lid on the pan and boil rapidly for 3 – 5 minutes, shaking the pan 2 or 3 times during this process. This should be sufficient time to allow the mussels to open. Do not overcook or the mussel flesh will shrink and go tough.

Drain the mussels through a colander, saving the cooking liquor. Place mussels in bowl to keep warm, pour the liquor back into the pan and bring back to the boil. Allow to reduce a little then add the lime juice, fish sauce and coconut milk. Simmer to thicken slightly, check seasoning and correct if necessary. Fnally add most of the chopped coriander.

Divide the mussels between serving bowls, pour over the sauce and sprinkle the remainder of the coriander and serve.


Minute steak “au Poivre”

with Confit Potatoes, Tomato and Basil

  • Recipe provided by Tony Heath
  • www.tony-heath-cook-school.co.uk

INGREDIENTS

Serves 2

Confit potatoes:

  • 3 medium potatoes, peeled, sliced approx 1 cm thick then diced the same thickness
  • 4 medium tomatoes, skinned, deseeded and chopped (concassed)
  • Small bunch basil, leaves removed
  • Rapeseed oil or olive oil
  • Salt and pepper

Steaks:

  • 2 x 150 gm steaks – sirloin, rib eye, rump or fillet
  • 1 tbsp black peppercorns
  • 1 tbsp white peppercorns
  • Sea salt
  • Rapeseed oil or olive oil
  • 50 gms butter
  • Glass cognac or whisky if you prefer
  • 1-2 tbsp veal or beef stock

METHOD

Place the diced potatoes into a saucepan, cover with water, add a tsp salt, bring to the boil and allow to simmer until just cooked, about 8 – 10 minutes. Drain well and dry well on kitchen paper.

Heat a large fry pan, add 2 tbsp oil then fry the dry potato dice carefully turning as each side colours. Try to crisp slightly, when cooked remove from pan into a bowl, add the chopped tomatoes, shred the basil leaves and add along with some sea salt and freshly ground pepper. Keep hot while you cook the steaks.

If frying as a minute steak the steaks need to be flattened slightly between two sheets of cling film the point being that they will cook much more quickly.

Crush the peppercorns in a pestle and mortar coarsely, tip into a sieve and shake well until all the powder has dropped through leaving you with just the pepper pieces which now need to be sprinkled over the steaks and pressed in on both sides. If you included the powder too the steaks would be far too hot!

Heat the oil in a large frying pan, sprinkle a little sea salt over the steaks and fry on one side on a medium heat to try and build up a good crust, perhaps 1 – 2 minutes. Add half the butter and turn the steak over and cook the other side for about another minute, basting a little as you go.

Remove steaks to a warm plate, add the cognac to the pan and allow to mix in with the pan juices, burn the alcohol off then add the veal stock. Scrape the pan gently and allow to reduce slightly, then whisk in the remainder of the butter. Pile up the confit potatoes onto plates, place the steaks on top or to one side. Give the pan juices one final boil before spooning over and around the steaks. Serve with a green salad.


Fresh Apricots Poached

with Cinnamon, Honey & Saffron served with Greek Yoghurt & Hazelnut Praline

  • Recipe provided by Tony Heath
  • www.tony-heath-cook-school.co.uk

INGREDIENTS

Praline:

  • 50 gms caster sugar
  • 100 gms chopped hazelnuts

Apricots:

  • 6 apricots – halved with stones removed
  • 125 mls cold water
  • 25 gms caster sugar
  • 1 cinnamon stick
  • Small pinch saffron strands
  • 1 tbsp honey
  • 1 small tub Greek yoghurt

METHOD

Place sugar and nuts into saucepan over a medium heat and caramelise gently, stirring to coat the nuts.

Once browned pour the mixture out onto a non stick baking sheet. Spread out with a pallet knife and leave to cool. Once cooled and set, smash the praline up with a rolling pin and place the pieces into a processor to pulse carefully into an even texture for sprinkling.

Will keep in an airtight container for a few days.

Place water, sugar, cinnamon, saffron and honey into pan and heat until sugar is dissolved.

Simmer gently for 5 minutes before adding apricots and simmer for 5 minutes more.

Remove and discard the cinnamon.

Place a mound of yoghurt onto plates, arrange the warm apricots on top, drizzle with some of the syrup and sprinkle with the praline and serve.

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