Tasty recipies and tips from local chefs

Crieff and Strathearn offers a diverse range of talented and experienced chefs. Each month they will be on hand to demonstrate and share tasty and exciting recipies incorporating the very best of local produce.

Where & When

The market is at St. James Square in Crieff the second Saturday in every month from April through to October. Plus a special festive market in the run up to Christmas.

This Month's Recipe:

Autumnal lamb stir fry

by Kathryn Hawkins, food and recipe writer

Serves: 4

350g green cabbage; 1 medium leek; 1 tbsp cold pressed rapeseed oil; 350g lean Scottish lamb, cut into thin strips; 2 garlic cloves, peeled and crushed; 225g broccoli, cut into small florets; 2 tbsp Worcestershire sauce; 2 tbsp fresh orange juice; 1/2 tsp finely grated orange rind; salt and freshly ground black pepper

Method
Trim the cabbage and remove the central core, then shred finely. Trim the leek and cut in half lengthways. Rinse under cold running water to flush out any trapped earth. Shake to remove excess water and then slice very thinly. Set aside.
Heat the oil in a wok or large frying pan and stir fry the lamb and garlic for 1-2 mins to seal the lamb all over, add the cabbage, leek and broccoli, and continue to stir fry for a further minute.
Add the Worcestershire sauce and stir fry over a high heat for about 5 mins until just tender. Remove from the heat, and stir in the orange juice and rind, and season to taste. Serve immediately.