Judge Posted December 19, 2006 Report Share Posted December 19, 2006 The best reestit mutton this year is fae the Scalloway Meat Co if anyone is interested. Quote Link to comment Share on other sites More sharing options...
DarkstarIII Posted January 10, 2007 Report Share Posted January 10, 2007 Ye canny beat reestit mutton soup! Sheep BE SCARED! Quote Link to comment Share on other sites More sharing options...
petergear Posted April 11, 2007 Report Share Posted April 11, 2007 My midder-in-law makes the best reestit mutton soup I have ever tasted. She soaks the meat in cold water for a while, then discards the "soak" water before boiling the meat in fresh water. This way the salt content is reduced a little, but the "goodness" isn't. Oddly enough she adds a little celery sometimes as well, for extra flavour. I'm not a particular fan of celery, and I'm sure adding celery isn't an old traditional Shetland thing, but as I say her soup is absolutely fantastic. I couldn't find any overt evidence of celery and I wouldn't have known it was in there if she hadn't told me. Quote Link to comment Share on other sites More sharing options...
tarotangel Posted April 24, 2007 Report Share Posted April 24, 2007 I'm not a particular fan of celery, and I'm sure adding celery isn't an old traditional Shetland thing, but as I say her soup is absolutely fantastic. I couldn't find any overt evidence of celery and I wouldn't have known it was in there if she hadn't told me. Well I've had to change my recipe for my mates doon here because most o them seem to have an aversion to neep or carrotts - strange lot. Quote Link to comment Share on other sites More sharing options...
petergear Posted April 24, 2007 Report Share Posted April 24, 2007 Oh I forgot - she uses a little garlic as well. As I say, the best reestit mutton soup I've ever had. And yes, she did use neeps and carrots. You can't have it without neeps and carrots! Quote Link to comment Share on other sites More sharing options...
khitajrah Posted December 18, 2008 Report Share Posted December 18, 2008 I've just put a.. er.. rib section of a lamb into the oven. I'm not entirely sure how much meat is actually on it, so I thought the best way to stretch it would be to make some soup. I've loads of potatoes, one onion, one leek and some swedes. Anyone have a tried and tested tattie soup recipe I might be able to make? Quote Link to comment Share on other sites More sharing options...
MaxFusion Posted December 18, 2008 Report Share Posted December 18, 2008 normaly carrots no swede, but I'm sure you won't mind boil up da meat (to mak da bru)peel all da veg and quarter da tattiesgrate da onion and vegmix with all the bru, season to taste and boil till cooked easy as... I normaly take da meat out of the pot and remove bones and fat den put meat back once da veg is cooked same recipie for reesit mutton just boil da mutton twice(dump da first bru as it's waaaay salty) Quote Link to comment Share on other sites More sharing options...
khitajrah Posted December 18, 2008 Report Share Posted December 18, 2008 Thanks for that Max, I shall go transplant this lamb from the oven to a pot immediately! Quote Link to comment Share on other sites More sharing options...
hellsbells Posted December 19, 2008 Report Share Posted December 19, 2008 Tattie soup I make is Boil a bit of mutton, add salt and pepper when meat is leaving the bone take meat out. Peel and roughly cut tatties add to pot. Cut up carrots neeps and onions add to pot. Add any stock you might have in cupboard 2 cubes of beef or veg or lamb. Leave till veg is well cooked then add in a grated carrot and chopped leak and if you have a packet of dried veg add that and season. Add in any meat from bones and simmer for about half hour then if any left you can eat it. I like to taste as I go Quote Link to comment Share on other sites More sharing options...
Medziotojas Posted December 20, 2008 Report Share Posted December 20, 2008 and if you have a packet of dried veg add that And it was going so well. Quote Link to comment Share on other sites More sharing options...
khitajrah Posted December 20, 2008 Report Share Posted December 20, 2008 Well I made it, and it tasted ok. Needs refinement though (I might have put too much water in it). I was quite surprised at what it really tasted like sober, having only drunk it out of polystyrene cups in halls many, many years ago! Thanks for the ideas! Quote Link to comment Share on other sites More sharing options...
hellsbells Posted December 21, 2008 Report Share Posted December 21, 2008 Sorry but I like the dried veg in any soup I know I'm a heathen I'll hang my head in shame Quote Link to comment Share on other sites More sharing options...
tlady Posted December 21, 2008 Report Share Posted December 21, 2008 Me too and it's a damned site easier/quicker to prepare, but then we're hard working women .. not men playing in the kitchen Quote Link to comment Share on other sites More sharing options...
MaxFusion Posted December 22, 2008 Report Share Posted December 22, 2008 Cheeky git! I cook all my own food from scratch three bird roast this Christmas, and not one of them pre-prepared ones either Quote Link to comment Share on other sites More sharing options...
tlady Posted December 22, 2008 Report Share Posted December 22, 2008 ^^ I'm not even cooking a Christmas dinner, I go to my Mammys Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.