Sumburgh is UK - init ? So we'll stick to english then :
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Reestit mutton and tattie soup
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What exactly is reestit mutton?
Reestit mutton is essentially the salted meat of an eighteen-month old castrated hog lamb. The meat is brined then dried to cure, and is called mutton because it was originally made with older, less productive animals. In its original form it was used for the flavour and body it gives to an otherwise plain vegetable soup, rather than a substantial yield of meat. Today, cuts from younger animals with more and better quality meat are used. The end product is a real delicacy. Once properly cured it can be kept until it's needed. Similar to prosciutto and other cured meats, reestit mutton can keep for years if it's properly prepared and stored. Before eating it is boiled for several hours, on the bone, and then cooled and eaten with a hearty vegetable soup made with the stock.
Servings: Approx. 20
Ingredients:
2lb cut of Shetland reestit mutton
3-4 litres water
3 large onions
6-8 medium carrots
1/2 a medium neep (swede)
8-10 medium floury potatoes (or mealy tatties as they are known here)
Instructions:
Put your reestit mutton in a large deep pot and add enough water to cover it completely. Cover and bring to the boil over a medium heat and then reduce the heat and let it simmer for a good couple of hours, or until the meat is fork tender. Remove the pot from the heat and let the mutton cool in its stock.
When cooled, remove the meat from the stock. Remove and discard any bigger chunks of fat and some of the fat which has accumulated on top of the stock, if there is a lot. If you have cooked the meat for long enough it will come away from the bone easily and you can either cut it with a knife or break it into pieces with your hands - set this aside in a covered dish. Don’t refrigerate it, just cover and set aside.
Bring your stock back to the boil. The stock will be very salty, don’t worry about this, the vegetables will absorb some of the saltiness. If it really seems excessively salty at this stage, you can adjust to taste by adding a little extra water or plain lamb stock if you have it.
Meanwhile, peel and chop your onions reasonably finely. Peel all the other vegetables and chop roughly into bitesized chunks. Add all the vegetables to your stock and bring back to the boil. Simmer over a medium-low heat for about 30 minutes, until the vegetables are tender.
Remove from the heat and use a potato masher to partially mash the vegetables, the result should be thick and creamy but still have chunky vegetable pieces.
Serve your tattie soup piping hot with a batch of fluffy Shetland Bannocks fresh from the oven, cline (spread) them generously with Shetland Farm Dairies butter. You can either sprinkle a few chunks of reestit mutton into your soup or eat it atop your buttered bannocks - choose your camp!
Note: Both soup and cooked reestit mutton freeze well. Alternatively you can freeze the stock and make the soup in smaller batches as needed.
Shetland Lamb Burgers
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Feta Stuffed Minted Shetland Lamb Burgers with Garlic & Rosemary Roast Potatoes
Servings: 4 servings
Prep Time: 20 minutes
Cook Time: 90 minutes
Ingredients:
For the Feta Stuffed Minted Shetland Lamb Burgers
Garlic - 4 cloves (reduce to 2 if you're not a garlic fan)
Salt - pinch
Fresh mint leaves - 1 large handful (finely chopped)
Freshly ground black pepper - 1/2 tsp
Feta cheese - 60-75 grams
Shetland lamb - 500 grams (minced)
Skibhoul or Voe Bakery white rolls - 4 (sliced)
Little gem lettuce - 1 (to serve, optional)
Tomatoes - 2 (to serve, optional)
For the Garlic and Rosemary Roast Potatoes
White potatoes - 1 kg (Maris Piper are good; ideally from a local croft)
Shetland butter - 2 tbsp
Olive oil - 2 tbsp
Garlic - 6 cloves (or more, if you prefer, unpeeled)
Rosemary - 2 tbsp (chopped roughly)
Instructions:
For the burgers: Break up the garlic and chop roughly. Sprinkle the pinch of salt over the top of the garlic and rub in with the back of a knife. Keep doing so until the garlic has turned into a paste.
In a big bowl gently mix the garlic paste, chopped mint, feta and the black pepper.
Divide the lamb mince into four roughly equal portions. Make a small indentation in the middle of each portion and stuff with 1/4 of the filling. Pinch the burger closed around the filling then form into a burger shape. Repeat with the remaining lamb.
Season each burger with some salt and pepper on both sides and then grill them, turning once. Total cooking time should be around 10 minutes.
Serve on Skibhoul or Voe Bakery white rolls with freshly sliced tomato and little gem lettuce leaves.
For the potatoes: Peel and chop the potatoes into chunks and put into a pan of cold water. Bring the pan to the boil and then turn the heat down and simmer for 5-8 minutes, until the potatoes are just turning soft.
While the potatoes are simmering, put a roasting tin with the Shetland butter and olive oil into the oven a 200 C.
Drain the potatoes and give them a really good shake in either a colander or even in the pan. The edges should look a bit fluffy.
Put the potatoes into the roasting tin and roast for around 25 minutes.
Add the unpeeled garlic and the chopped rosemary to the potatoes and roast for a further 40-50 minutes, or until the potatoes are really crunchy and golden brown.
Sunday teas
Sunday teas are a special Shetland institution, and something I had never seen before living here. I’d been in places where there were occasional coffee morning fundraisers, but they tended to be relatively small with only a few folk attending at a time.
Shetland Sunday teas in contrast are incredible!
Shetland Vanilla Fudge Cheesecake
Servings: 8 servings
Prep Time: 20 minutes
Ingredients:
Digestive biscuits - 200 grams
Shetland butter - 230 grams
Full fat cream cheese - 525 grams
Shetland vanilla fudge - 180 grams
Gelatine - 1 sachet
Shetland Dairies double cream - 250 ml
Instructions:
Blitz digestive biscuits in a food processor until they turn into fine crumbs.
Melt the butter and combine with the biscuit crumbs. Press into the base of an 8" round spring form cake tin, or into individual moulds.
Soften the cream cheese.
Melt the Shetland vanilla fudge, leave to cool and add to the softened cream cheese.
Dissolve the gelatine as per the instructions on the box and add to the cream cheese mixture.
Whisk the double cream until it forms soft peaks and carefully fold into to the cream cheese mixture until well combined.
Spoon the filling over the biscuit base and smooth over the top.
Leave to chill in the refrigerator for at least two hours.
Peter Sinclair's Shetland Bannocks
Servings: 20 bannocks
Prep Time: 10 minutes
Cook Time: 12 minutes
Ingredients:
Voe bakery self raising flour - 20 oz
Stork - 2 oz (or butter/margarine if you prefer)
Caster sugar - 1 oz
Shetland Dairies buttermilk - 284 ml
Shetland hen's egg - 1
Plain natural yogurt - 250-300 grams
Instructions:
Preheat oven to 160°C (fan oven)/gas mark 6 and flour a baking tray.
Combine flour and butter into a bowl and rub together with your fingertips until the mixture resembles coarse breadcrumbs.
Add the sugar, buttermilk, egg and enough natural yogurt to make a sticky dough.
Turn the dough out onto a floured board and knead, adding enough flour just until the dough is no longer sticky, but it is still light.
Using floured hands gently press the dough down to a thickness of one inch.
Cut with a biscuit cutter and place slightly spread apart on the floured baking tray.
Bake for 12 minutes until well risen and golden on the top.
Transfer to a wire baking rack to cool (if you can wait that long!)
Bannocks can be cooked on the stove top if you prefer, simply press your dough out slightly thinner, cut and cook on both sides over a moderate heat until browned and well-risen.
Gingerbread Cake
Servings: 6 people
Prep Time: 15 minutes
Cook Time: 45 minutes
Ingredients:
Plain flour - 250 grams
Ground ginger - 2 tsp
Mixed spice - 1 tsp
Bicarbonate of soda - 1/2 tsp
Margarine - 75 grams (or lard)
Sugar - 75 grams (Soft brown or caster)
Black treacle/syrup - 125 grams
Milk - 1/4 pint
Instructions:
Grease and line a 6 inch square tin. Preheat oven to 160C.
Sieve flour, spices and bicarbonate or soda together in a medium sized bowl.
Warm the fat, sugar and treacle in a small pan until the fat has melted and the mixture is warm. Do not boil.
Add the treacle mixture to the flour along with the milk.
Stir well until fully mixed, but do not beat.
Spoon mixture into the prepared tin and bake for 45 minutes, or until a skewer comes out clean.
Remove from the tin and remove the baking paper, or else the stickiness of the mixture may cause the paper to pull the cake if it is left to get cold.
Stand cake on a wire rack until it cools. Store overnight in a tin.
Best left for at least 24 hours before cutting. At first, the outside is crisp and a little hard, but during storage it becomes soft and slightly moist.
(Quelle : https://www.shetland.org/ )
Und natürlich wird hier keiner verdursten !!!
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Founded in 2012, we are the UK’s most northerly craft brewery, based in Shetland.
Our Shetland culture, both Scottish and Nordic, gives us our unique outlook on life, and is reflected in the beers we brew.
We believe beer shouldn’t have boundaries. From lagers, to IPAs to oatmeal stouts, we have something for everyone. We brew beers that we love to drink, and we hope you enjoy them too!
(Quelle : https://www.lerwickbrewery.co.uk/ )
Guten Hunger und ich bin dann mal weg - wir sehen uns im September