HERE’S an ORKNEY DINNER

Author: * Cinaedh Cruithni - 37 Posts on this thread out of 530 Posts sitewide.
Date: Feb 17, 2006 - 13:51

all recipes from: Recipes from the Orkney Islands, edited by Eileen Wolfe.

Carrot soup - K. Wilson, Stromness

5 carrots
2 onions
2 sticks celery
turnip
1 teaspoon sugar
knob of butter
stock
seasoning

In 3 pints of well-seasoned stock, boil the chopped vegetables. Pulp the boiled vegetables through a sieve, add the butter and sugar. Boil for 15 minutes to serve piping hot.

Mutton Cutlets with Tomatoes - P. Harcus, Kirkwall

6 mutton cutlets
8 medium tomatoes
Mashed potatoes
butter
salt and pepper

Cut the cutlets from the best end of a neck of mutton. Trim them neatly and scrape the end bone. Put some butter on a plate and season it well with pepper and salt. Dip the cutlets in the seasoned butter and let them soak for an hour.

Submerge the tomatoes in boiling water and skin them. Put them in a buttered baking dish, season with pepper, salt and a pinch of castor sugar. Lay a buttered paper over them and cook in 350F oven for 15 to 20 minutes. Lay the cutlets on a grill and cook quickly.

Prepare mashed potatoes and arrange a straight line down the centre of a dish. Place the cutlets down the centre of the potatoes, letting one cutlet overlap another. Arrange a border of tomatoes down each side.

New Carrots and Cream - T. Foubister, Kirkwall

1 bunch new carrots
1 oz. butter
1 egg yolk
1 tablespoon cream
pepper and salt

Boil the carrots in salted water for 10-30 minutes until tender. Drain well, take them in a coarse cloth and rub gently to remove the skins. Return to the sauce pan with the butter, pepper and salt. Beat up the egg yolk with the cream, and stir this mixture into the carrots until it thickens. Arrange the carrots in a hot dish, and pour on sauce to serve.

Marmalade Pears - T. Mackay, Stromness

1 large can pear halves
1 teaspoon butter
6 oz. sweet orange marmalade
Whipped cream

Heat the pears in a saucepan. When they are hot, lift them out and keep them warm in the oven. Measure half a pint of the pear juice into a saucepan and cook for 5 minutes. Stir in the marmalade and simmer for a few minutes, then remove from the heat and stir in the butter until melted. Pour marmalade mixture over the pear halves and serve at once with whipped cream.