Reestit Mutton and Tattie Soup
Автор: ShetlandChef
Загружено: 2022-11-13
Просмотров: 1304
Love making this video with my friend Leah, make sure to follow her on Instagram:
Shetland_islands_with_leah :
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What is Reesit Mutton?
Reestit Mutton is a traditional Shetland way of preserving mutton.
It was made in the Shetland croft house there was no loft, in the area in the rafters where peat smoke gathered “reest”, and where “tees” (legs) were hung to cure after soaking in brine. It is still made by brining and then drying the meat. Now produced solely in Shetland, with influences from Scandinavia where similar techniques are used.
The mutton is from a hog – maybe 18 months or a bit older and takes at least eight weeks to make, after being in a brine pickle for two to three weeks then the meat is hung up to dry, traditionally in the rafter area 'reest' and it takes about five weeks or longer.
Our Suppliers
Shetland Dairy: https://www.instagram.com/shetland.fa...
Gord farm: https://www.instagram.com/gord_farm/?...
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Turriefield, Shetland fruit & veg growers, Big on eco-principles & local community involvement:
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Waas Bakery:https://www.tasteofshetland.com/membe...
Marian (Young) Armitage,Proud Shetlander, home cook👩🍳, award-winning food writer.
🐟🥕Passionate about local Shetland produce and the people behind it:
marianarmitage.co.uk
Scalloway Meat company:https://www.scallowaymeat.co.uk/
WHERE YOU CAN BUY REESTIT MUTTON AND MORE
THULE VENTUS:
https://thuleventus.co.uk/collections...
TASTE OF SHETLAND SHOP:
https://www.tasteofshetland.com/shop
RECIPE:
Large soup pot
Two big cuts of mutton
3/4 water
Bring to the boil for 2 hours
Remove mutton
Bag of tatties
2 bags of carrots
2 neeps
1 large white onion
Add carrots, onion and neep to the water for 30mins
Then add the tatties for a further 30mins
Shred mutton. Add mutton
Cut up kale and steam on top for 5 minutes
TIMELINE:
00:00 - INTRODUCTION
01:15 -LOCAL PRODUCERS
03:46 - METHOD
08:35- DISHING IT UP
09:32 - QUESTIONS WITH LEAH
11:14 - BLOOPERS
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