After a super weekend, we are happy to be busy in the workshop now making some more of our Highland Midge Lotion along with some more of our creams...had a fabulous sunny day for Taste of Grampian and the Cairngorm Farmers Market, sadly for mum it rained most of the day at Strathmore Highland Games.
We had a lovely time at Taste of Grampian at Inverurie meeting old and new customers, who had fun trying samples of our products. Everyone was pleasantly surprised at how nicely scented the Highland Midge Lotion was (we almost sold out!) and at how well everything absorbed into their skin - non-greasy, particularly the body butters...
We also had a good turnout for the Cairngorm Farmers Market at Grantown with the sun shining all day (with just a light shower of rain in the afternoon).
Have a look at where we are next on this post...remember to leave your comments below.
Keep these dates in your diary...we would love to see you there!
Saturday 7th June - Taste of Grampian, Thainstone Centre, Inverurie
Sunday 8th June - Strathmore Highland Games, Glamis Castle, Angus
Sunday 8th June - Cairngorms Farmers Market, Grantown-on-Spey
Saturday 21st June - Moray Farmers Market, Plainstones, Elgin
Saturday 21st June - Turra Farmers Market, Balmellie Street, Turriff
Saturday & Sunday 28th-29th June - Bannockburn Live, Stirling
Saturday 28th June - Piping Hot Forres
Sunday 29th June - Vintage Fete for the Aila Coull Foundation, Mosstodloch
We welcome you to come along, we can easily answer any questions you have about any of our products, and we also have samples of them for you to try too!
I'm not one for eating a lot of Lamb, but here is a great way to eat it whilst it is in season...a slow cooked meal that's delicious!
Serves a family of 4 - Cooking time 3 hours
Ingredient List:
1 tbsp olive oil
1 large onion, peeled & finely chopped
3 garlic cloves, peeled & minced
2 or 3 chilli peppers, deseeded & finely chopped (green for mild, red for heat)
3 large carrots, peeled & diced
2 sticks celery, cleaned & finely diced
1 or 2 sweet pepper(s), deseeded & roughly diced
1/2 small swede/turnip, peeled & diced
125g peas, frozen if not grown in your garden
400g lamb fillet, diced into 2cm cubes
600ml lamb stock
300ml vegetable stock
2 tbsp parsley, fresh, roughly chopped
2 tsp mint, fresh, roughly chopped
Seasoning, to taste
1 tbsp cornflour
Method:
- Heat the oil in a large pan. Lightly fry the onion, chilli peppers and garlic over a low to medium heat (to 'sweat' them), put off to one side after 5 minutes. Turn the heat up to brown the lamb for 4-5 minutes until golden.
- Turn the heat down again and add the cooked onion, peppers and garlic to the lamb, then add the celery and cook until they start to soften.
- Pour in the stock and stir. Add the carrots, peas, sweet pepper(s), swede, herbs and seasoning. Cover with a lid and gently simmer for 3 hours, stirring occasionally. Take the lid away after 2 hours to reduce the stock.
- Just before serving, put 2 tbsp of the stock into a dish and gentle stir in the cornflour to make a paste. Add the paste back into the pot and gently boil for 5 minutes to thicken the stock.
To get the best out of this dish, only buy fresh organic lamb and veg (preferably from your local famers market or butcher). You can easily grow fresh herbs in little pots in your kitchen or a window box, just harvest what you need for a great tasty dish!
This has become a firm favourite in our house, and it's very easy to change to suit different tastes too! I would love to hear about any of your favourites...
