Old Shetland Recipes...
Ingredients - Joints of Mutton, Course Salt, Water, 1 Potato
Method: 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.
Ingredients: 3 pints of stock from reestit mutton, 2/3lbs of potatoes, 2 onions, 2 carrots, 1 turnip or swede and 8oz cabbage.
Method:To prepare the stock place reestit mutton in pot of cold water and boil until the meat is tender, remove meat and cut into 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.
Ingredients: 8oz Plain Flour, half teaspoon of baking powder, 2oz margerine, half tsp salt, half tsp cream of tartar, buttermilk
Method: Sift dry ingredients and rub in margerine. 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
Or some more modern recipes...
Shetland Lamb with Coriander:
Ingredients:2lb Shetland lamb (diced), 1tbsp ground coriander, 1tbs plain flour, 2 sticks celery, oil for frying, 1 lemon, 2 large onions, 2 bay leaves, 2tbsp brown sugar, 1 pint chicken stock, seasoning, fresh coriander
Method: Pre-heat the 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 and bake in oven for about 30 minutes or until lamb is tender. Add 1 tbsp fresh coriander at end of cooking if liked.
Seared Shetland Salmon with Walnuts and Thyme:
Ingredients: 4x150g fillets of Salmon, 2 shallots (finely shopped), 75g walnut pieces, half tsp fresh thyme, 1 glass red wine, 275ml veal or brown chicken stock, 25g butter.
Method: 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 n each side, allow to rest for 2 minutes and then serve with the sauce.
Ingredients: Oatcakes, butter, whisky flavoured cream, raspberries, icing sugar, mint leaves
Method:Butter biscuit and pipe with whisky flavoured cream, top with raspberries, dust with icing sugar and garnish with mint.