NEW SHETLAND RECIPES
SHETLAND LAMB WITH CORIANDER
Ingredients
2lb Shetland Lamb (diced) 2 large onions
I tbs ground coriander 2 bay leaves
1 tbs plain floor 2 tbs brown sugar
2 sticks celery 1 pint chicken stock
oil for frying seasoning
1 lemon fresh coriander
Pre-heat oven to 180C/350F/gas 4. Mix coriander, flour and seasoning
together. Add lamb and toss to coat. Add oil to flameproof casserole, fry
onions for 3 minutes. Add lamb, fry for few minutes until browned all over.
Add rest of ingredients, bring to boil, cover and bake in oven for about 30
minutes or until lamb is tender. Add 1 tbs fresh coriander at end of cooking
if liked.
SEARED SHETLAND SALMON WITH WALNUTS AND THYME
Ingredients
4x150g fillets of Salmon 1 glass of red wine
2 shallots, (finely chopped) 275 ml veal or brown
75 g walnut pieces chicken stock
1/2 tsp fresh thyme 25 g butter
For the sauce, in a dry pan fry the nuts and thyme to give a little colour,
add the shallots and the wine. Reduce until almost dry, add the stock and
reduce by half, finish with butter. Sear the salmon in a hot pan for two
minutes on each side, allow to rest for 2 minutes and then serve with the
sauce.
OATCAKE SWEET
Ingredients
Oatcakes Raspberries
Butter Icing sugar
Whisky flavoured cream Mint leaves
Butter biscuit and pipe with whisky flavoured cream, top with raspberries,
dust with icing sugar and garnish with mint.
OLD SHETLAND RECIPES
REESTIT MUTTON
Ingredients
joints of mutton Course Salt
Water 1 potato
Mix water and course salt in a bucket. Place the potato in the bucket and
add salt until the potato floats. Remove the potato and place mutton joints
in the salt water solution and leave to steep for 3 weeks. Hang mutton to
cure and dry.
TATTIE SOUP
Ingredients
3 pints of stock
from reestit mutton
2-3 lbs potatoes
2 onions
2 carrots
1 turnip or Swede
8oz cabbage
To prepare the stock place reestit mutton in pot of cold water and boil
until the meat is tender, remove meat and cut in small slices. Dilute the
stock as it will be very salty. Dice all the vegetables and add to the
stock. Add seasoning to taste. Simmer gently until vegetables are tender.
Serve with bannocks and small slices of reestit mutton.
SHETLAND BANNOCKS
Ingredients
8oz plain flour 1/2 tsp salt
1/2 tsp baking powder 1/2 tsp cream of tartar
2oz margarine buttermilk
Sift dry ingredients and rub in margarine. Add buttermilk and mix to a soft
dough. Knead on a floured board and cut into sections and bake for 15
minutes in a pre-heated oven 450F, 230C, gas 7.
