Page 34 - LOTN Autumn Issue 48 2021

FAITH AND CULTURE

Dishes from the Diocese - Shetland

With Margaret Bradley

Geographically speaking, the Diocese of Aberdeen is one of the largest in Europe and encompasses a wide range of cooking
styles, traditions and recipes. In this new series Margaret Bradley, with the help of parishioners from around the Diocese, explores
some of the unique dishes to be found in our part of the world.
From St Margaret and the Sacred Heart Church, Lerwick, Shetland, in the most northerly parish in the Diocese, Celia Smith
shares with us two traditional Shetland recipes, Tattie Soup with Reestit Mutton and Whalsay Huffsie.

eestit Mutton, meaning mutton that has been cured Tattie Soup with Reestit Mutton is a Shetland staple
by drying or smoking, is a Shetland speciality. To available throughout the winter especially at New Year
Rmake Reestit Mutton, salt is rubbed into the legs celebrations and at the famous Up Helly Aa festival. The
and shoulders of a hog or ewe and left to soak in salty stock is made with a joint of Reestit Mutton and slices of
water for 3 weeks. In the past the mutton would then be the cooked meat are added to the soup or served on the
hung above a smoky peat fire to dry which would have side with a floury bannock.
given it a lovely smoky flavour. Sadly, today, not many And, on a cold winter's day, after a warming bowl of Tattie
people have peat fires, so it is dried over a range, and the Soup with Reestit Mutton, no better way to finish the meal
meat tends to be more salty than smoky. Once dry the than with a slice of delicious Whalsay Huffsie. The Huffsie is
meat becomes hard and will keep for years. Slices of the a boiled fruit loaf originating on the island of Whalsay, but
meat are used in soups, stews and pies or it can be eaten is also known on the island of Burra, as a Brönnie [Brunny]
cold in a sandwich. and in the south of mainland Shetland, as a Doofie.

Tattie Soup with Reestit Mutton Serve with newly baked soft hot fluffy Shetland bannocks made by first
mixing, 500g flour, 1 large tsp each of baking powder, cream of tartar and salt,
1kg (2lb) joint of reestit Mutton to a soft dough with buttermilk. Then roll the dough on a floured board and cut
3-4 litres of water into circles, triangles or squares. Cook these on a moderately hot girdle on top
3 finely chopped onions of the cooker or bake in a hot oven for 10-15 minutes.
5-6 carrots chopped Whalsay Huffsie
Small turnip chopped 100g soft brown sugar
8-10 floury potatoes chopped 100g butter
200g of mixed dried fruit
Put the Reestit Mutton into a large pan of water and leave over night. tbsp of treacle
This will remove some of the saltiness. In the morning, throw out the salty 2 eggs
water and cover the meat with fresh water, bring to the boil and simmer for 200g self raising flour
1 hour. This water will form the stock for your soup. Leave the mutton in the 1tsp baking powder
stock while it cools. When the stock is cool remove the mutton and lift off any
accumulated fat from the top of the stock. Remove the meat from the bone and For a 2lb Whalsay Huffsie, Burra Brönnie or Doofie mix in a pan the soft
shred it into small pieces with a fork and place in a bowl. brown sugar, butter, mixed dried fruit and a tablespoon of treacle and boil for
Bring the stock back to the boil, add the chopped vegetables and boil for a few minutes. (In the west of Shetland the recipe calls for sultanas rather than
about 30 minutes until the vegetables are soft. Remove the pan from the heat mixed fruit and no treacle is added. The dried fruit can be soaked overnight
and partially mash the vegetables with a potato masher to slightly thicken in cold tea or fruit juice to make it moist.) Then mix in two beaten eggs, self
the stock but leave some vegetables as chunks. Add the pieces of the cooked raising flour and baking powder. Pour the mixture into a 2lb cake tin and bake
Reestit Mutton and simmer for a couple of minutes to heat through. The dish in a moderate oven for 45 minutes until well risen and golden brown. Serve
will be salty so don’t add any extra salt. sliced and spread with butter.

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