Chef - Martin Wishart
Ark of Taste Products - Shetland Black Potato and Reesit Mutton
Producer - Heritage Potatoes and Scalloway Meat Company
Martin originally hails from the Northern most Isles in Scotland, Shetland. In this recipe, Chef Wishart gives us a little taste of his childhood, combining two great Shetland ingredients in a rustic, heart warming soup.
Method
– Place the reestit mutton in large pan with sufficient water to cover. Bring to the boil and simmer for 20 minutes. Then pour off and discard the water. (This process is to used to remove any excess salt from the mutton)
– Peel all the vegetables, and then cut them into large 4-5cm chunks. Place the vegetables and blanched mutton into a large pot and add enough cold water so it covers the vegetables by 10cm.
– Place the pot on the stove and bring it to the boil, skimming off any fat that rises to the surface.
– Turn down the heat so the water is gently boiling. Leave to cook for 90 minutes so the vegetables and mutton become tender.
To Serve
Serve the vegetables with a good amount of the stock in large warm bowls. Slice the reestit mutton and serve in small pieces.
Note:
You may find reestit Mutton Soup very salty, which is likely to induce thirst – a good supply of liquid refreshment should be available!
Serves 8
600g of Reestit Mutton 8oog Peeled Shetland Black Potatoes (Tatties) 4 medium sized carrots 1 medium yellow turnip/swede 1 onion
