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Post by maree on Jan 20, 2010 13:13:17 GMT 1
Come along to the Sullom hall this Sunday, 24th January, for a traditional Shetland feast! We're cooking up tattie soup, reestit mutton and bannocks to help folk through wir wild winter! There will also be a choice of puddings and tea/coffee etc. Food will be on sale fae 2 - 5pm, so I look forward to seeing you all there!  |
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Post by hampdenquilts on Jan 22, 2010 22:51:55 GMT 1
How was the lunch, Maree? Sounded good, although I have no idea what reestit mutton is! Nice to get together and share a meal during the long winter months. We try to do that over here also
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Post by bod on Jan 22, 2010 23:40:54 GMT 1
um HDQ, it hasn't yet ben the 24th - worrayalyke!! ;D
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Post by hampdenquilts on Jan 23, 2010 0:22:42 GMT 1
;D
I thought it was last Sunday! I still have time to get there!
and I really hesitate asking what that last word means? do I need a dunce cap??
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Post by bod on Jan 23, 2010 9:26:55 GMT 1
;D I thought it was last Sunday! I still have time to get there! and I really hesitate asking what that last word means? do I need a dunce cap?? yep get a flight and you'be able to enjoy it. the language I use sometimes looks strange but very easy - worrayalyke - just say what you see - it is what are you like, simple eh. In North Yorkshire where I now live there are some very strong accents in certain parts, I just find it funny the way they spick sur a just ava gur at it!!!!!!! Like I said, say what you see and you'll get the hang of it. |
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Post by hampdenquilts on Jan 23, 2010 13:53:07 GMT 1
LOL...I kept saying "worry like" - I forgot to include an accent! simple indeed :-)
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Post by deltinglass on Jan 23, 2010 14:48:18 GMT 1
Reestit mutton is a Shetland delicacy hampdenquilts - and a rather aquired taste too! It is salted and dried lamb/mutton - recipe for making it here explains it much better than I can Edit: And there's a recipe for making the soup itself if you fancy some here ;D |
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Post by hampdenquilts on Jan 23, 2010 19:30:07 GMT 1
the meat doesn't turn when you leave it out? I went through the other recipes on the link. Um..do you like fish livers? I didn't realize that they were edible.
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Post by hampdenquilts on Jan 24, 2010 17:11:41 GMT 1
oh...I know why I am alone here - you are all at Sullom Hall having lunch  I couldn't get through security fast enough to catch the flight - must have been my knife and fork! |
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Post by bod on Jan 24, 2010 22:27:04 GMT 1
hope you all had a good lunch.
;D
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Post by maree on Jan 26, 2010 1:36:02 GMT 1
the meat doesn't turn when you leave it out? I went through the other recipes on the link. Um..do you like fish livers? I didn't realize that they were edible. No HDQ.........the salt helps preserve the meat and then it needs to be properly dried. After this process it can keep for months/years!  ........really handy back in the day afore we had fridges/freezers etc. Fish livers.............nyymmmyy.......stapp is a real favourite of mine. The local lasses here at the Sullom hall always cook up a great feed o stapp after the eela competition in August, so book your flight noo!! ;D ;D |
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Post by maree on Jan 26, 2010 1:38:58 GMT 1
hope you all had a good lunch. ;D We had a fantastic lunch everyone. Only aboot two portions of tattie soup left at the end of the day and we made four HUGE pots (25kg o tatties used!). The reestit mutton wa DEElicious and we raised over £800 for hall funds during the three hours we were open. Thanks to everyone who came along for a feed and supported wir winter lunch. See you at the same time next year......da Sunday afore Lerwick Up Helly Aa |
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Post by hampdenquilts on Jan 26, 2010 20:10:18 GMT 1
sounds interesting!
A friend told me that she was making Haggis and Tatties and Neep for dinner last night. She grew up just north of Edinburgh, and still has family there.Not sure I wanted to try the Haggis though...
We always had salt cod when I was growing up. Recipe came from my grandfather. Perhaps the same process is used for that?
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........really handy back in the day afore we had fridges/freezers etc.