All posts by Shetland Life

APFELKUCHEN MIT BUTTER-MANDEL GUSS (Apple cake with butter-almond topping)

APFELKUCHEN MIT BUTTER-MANDEL GUSS (Apple cake with butter-almond topping)
by Katja Stuebiger of Katja’s Cakes

Ingredients:

Pastry:

  • 300g plain flour
  • 150g sugar
  • Pinch of salt
  • 1 free-range egg
  • 200g unsalted Shetland Dairy butter

Filling:

  • 50g raisins
  • 3 tablespoons golden rum (eg. Mount Gay, Havanna Club)
  • 1.5kg apples (eg. Bramley)
  • 50g sugar
  • 1 teaspoon cinnamon

Topping:

  • 100g unsalted Shetland Dairy butter
  • 100g sugar
  • 100g flaked almonds

Method:

  1. Knead together flour, sugar, salt, egg and butter into a smooth dough and let it rest in the fridge for an hour.
  2. Butter a round baking tray, roll out the dough evenly and place it into the baking tray.
  3. Soak the raisins for a minimum of 15 minutes in the rum (best do this first thing before you start baking).
  4. Peel and core the apples and chop them into small cubes (1.00/1.5cm).
  5. Mix the apples with the raisins, sugar and cinnamon and put the mixture into the baking tray.
  6. Bake the cake for 35 minutes/160 degrees/fan oven, 180 degrees/conventional oven.
  7. For the topping, melt the butter, stir in the sugar, let it caramelize and add the flaked almonds.
  8. Take the cake out of the oven after 35 minutes, pour the topping mixture evenly over the cake and bake for further 15 minutes.
  9. Switch off the oven and let the cake rest for another 10 minutes in the oven with closed door.
  10. Take the cake out of the oven, leave it to cool, carefully remove the tray and enjoy with Shetland Dairy whipped cream.

Apple Soufflé

Apple Soufflé
by Sean Abernethy

Ingredients:

  • 3 Granny Smith apples
  • 150g egg whites
  • 50g sugar
  • 20g soft butter
  • 30g sugar for ramekins

Method:

  1. Peel and core the apples, cut into rough pieces.
  2. Place in a pan with a little water and cook until soft. Set aside 225g.
  3. Brush butter into ramekins and coat with sugar. Tap out any excess.
  4. Whisk whites to a stiff peak and add the sugar, whisk for another 4 minutes.
  5. Beat a quarter of the meringue into the puree till smooth.
  6. Fold in a quarter of the meringue in batches to the mix.
  7. Fill the ramekins and smooth off with a pallet knife, wipe the outside if messy.
  8. Pinch the edge of the ramekins with your index finger and thumb and clean all the way around: this allows it to rise without getting stuck.
  9. Bake @ 180 degrees for 8-10 minutes depending on your oven.
  10. To serve, top with icing sugar.

Malabar Chicken Curry

Malabar Chicken Curry
by Manju Malhi

Ingredients:

  • 1 tbsp olive or rapeseed oil
  • 4-6 shallots, chopped
  • 1 tbsp ground coriander
  • 1/2 tsp turmeric
  • 1/2 tsp chilli powder
  • 500g skinless and boneless chicken breasts, cut into 2cm pieces
  • For the spice paste mix:
  • 500g desiccated or freshly grated coconut
  • 2.5cm piece of peeled root ginger
  • 4 garlic cloves, roughly chopped
  • 2.5cm piece cinnamon or cassia bark
  • 2 bay leaves
  • 2 cloves
  • 4 black peppercorns
  • For the tempering:
  • 1 tsp olive or rapeseed oil
  • 1/2 tsp brown or black mustard seeds
  • 2 green chillies, slit lengthways

Method:

  1. To make the spice paste, heat a frying pan on a medium heat and add the coconut, ginger, garlic, cinnamon or cassia bark, bay leaves, cloves and peppercorns.
  2. Dry roast until the coconut turns brown and you can smell the aroma of the spices.
  3. Allow to cool, then place all the ingredients in a food processor and grind with 200ml of water to make a fine paste.
  4. Heat the oil and add the shallots.
  5. Fry till soft. Add the chicken pieces and cook for 5 minutes until the chicken turns white on the outside.
  6. Add the ground coriander, turmeric, chilli powder and salt. Mix well and add the spice paste. Add 400ml of water and cook for 10 minutes more until the chicken is cooked through and when a piece is cut in half it’s white on the inside.
  7. Heat a frying pan and add the 1tsp of olive oil. Add a few of the mustard seeds, if they start to crackle, add the remaining seeds followed by the chillies. Saute for a minute.
  8. Pour the mixture over the chicken curry and cook for a further 3 minutes.
    Serve hot.

Bombay Sandwich

Bombay Sandwich
by Manju Malhi

Ingredients

  • 4 slices bread
  • 2 tbsp butter
  • 4 cucumber slices
  • 2 medium potatoes, boiled, peeled and sliced
  • 1 tomato, sliced
  • 1/4 tsp freshly ground black pepper
  • 1 red onion, finely sliced
  • 2 tbsp olive oil
  • 2 tbsp tomato ketchup
  • 2 tbsp Bombay mix

Method:

  1. Lay out the four slices of the bread on a work surface. Spread butter on each slice of bread followed by the green chutney.
  2. Then on two slices of bread, layer with the cucumber slices and then the potatoes and tomatoes.
  3. Sprinkle over the black pepper. Arrange the onion slices on top.
    Close the sandwiches with the remaining bread.
  4. Heat one tablespoon of the oil in a non-stick frying pan on a medium heat.
  5. Place the sandwich into the pan and cook until the bread is evenly golden brown, about two minutes.
  6. Flip the sandwich over with a fish slice and cook until the bread is golden brown.
  7. Add the remaining one tablespoon of oil to the pan.
  8. Repeat with the remaining sandwich.
  9. Sprinkle the sandwiches with Bombay Mix and serve with tomato ketchup.

Bacalhau Rice

Bacalhau Rice

from saltcod.co.uk

Ingredients:

  • 1 medium size piece of bacalhau (salted cod)
  • 1 onion, chopped
  • 3 garlic cloves, chopped
  • 4 sprigs of leeks, sliced
  • 6 tablespoons of olive oil
  • Vegetable or fish stock
  • 1 & 1/2 cups risotto rice

Method:

  1. Soak a medium size piece of cod for 2/3 days.
  2. Boil water and insert piece of cod for approximately 4 to 5 minutes, taking care not to overcook.
  3. In a pan, saute onion and garlic in the olive oil on a medium heat for approximately 4 minutes (or until the onion is translucent) and then add rice.
  4. Start adding the stock (vegetable or fish). After 4 minutes, add the cod (flaked).
  5. Add 3 cups of water and let it boil.
  6. Add rice, cover and let it cook for 15 minutes.
  7. Once done, transfer it to a dish and sprinkle the sliced leeks over the dish. Mix well and serve.

 

Brandade de Morue

Brandade de Morue

by Marian Armitage

This is a delicious dip made from salt cod and potatoes with garlic, lemon and oil whipped in. It takes just minutes to make in a food processor. Sometimes it has cheese sprinkled over and then browned under a hot grill­­ – brandade de morue au gratin. Served with crudités it makes an interesting starter alongside hummus, tzatziki and guacamole.

Ingredients:

  • 150g salt cod – one large fillet – reconstituted
  • 100g potatoes – plain boiled
  • 1 lemon – grated rind and juice
  • 50ml olive oil
  • 1 clove garlic – crushed

Method:

  1. Put everything into a food processor and blend till smooth.
  2. Garnish with a little smoked paprika, if you like.
  3. Serve with crudités.

Love Island

Summer’s a romantic time of year, isn’t it? Long walks on the beach, secluded picnics in the sun, and warm evenings that never seem to end. Romance is in the air, and this month Shetland Life is taking a look at love — celebrating it, reminiscing about it, and seeking it out in the first place. We’ve looked at love in Shetland from many different angles to make sure there’s something for everyone.

So whether you’re leafing through as you idly swipe away on Tinder, or you’re curled up with your sweetheart, read on and enjoy!

The girl in the photograph

Life story
If you don’t believe in fate; read on. Dale Smith recounts a real-life love story of chance that might just change your mind.

The large framed photograph, currently hanging in Isles­burgh Community Centre’s Room 9, had intrigued the staff for years. Not even the long-established employees knew who the two teenage girls pictured were. All that changed one day when Janice Drummond confirmed that one of the girls  was her auntie.

August’s issue: out now!

Hello Shetland,
It’s a privilege to be guest editor for this edition of Shetland Life.
I’ve written a lot of stuff for Shetland Life over the last couple of years, but not til right now did I fully appreciate how big a job it is to put it all together. I am genuinely in awe of our regular editor, Genevieve, and how she does this every month without breaking a sweat.

And this is the issue she left me with: Love and Relationships. Which is fairly apt, since ‘love and relationships’ is the only reason I’m in Shetland in the first place. If I hadn’t met a certain, beautiful Shetlander in a bar in Glasgow, and followed through on a promise to come and visit her for Hogmanay, I wouldn’t be writing this now. I’d probably not have set foot on Shetland at all, come to think of it.

I remember a close (Shetland) friend once asking me if people “really go on dates” down south. They explained that they had never been on a formal get-to-know-each-other date, as their relationships had been with people that they had already known on some level beforehand. In a place where you are quite probably familiar with 80 per cent of the people in your age group, that seems entirely possible.

I was told that often the way of winding up in a relationship was to ‘bag aff’ with someone, and once you had ‘bagged aff’ with that someone a number of times you would have seamlessly transitioned to being in a relationship.

It was a slightly mind boggling concept for me, like being told that all romantic matches are determined by the casting of sheep-bones under a waxing moon. To a Glaswegian such as myself, Shetland courtship seemed a strange and exotic thing.

This month, the Shetland Life writers have done a terrific job (as usual) of looking at love in the isles. Getting to grips with Shetland romance has been an absolutely fascinating experience; I hope it is as enjoyable to read as it has been to put together.

Alex Garrick-Wright
Editor

Couscous and Labneh (Strained yogurt)

COUSCOUS

By Susan Msalila

Ingredients:

  • 200g couscous
  • 250 ml stock
  • 25g butter
  • 25g dried apricots
  • 25g dried cranberries
  • selection of fresh vegetables, cut into small pieces – I used courgette, rainbow chard leaves and stalks

Method:

  1. Chop the apricots into cranberry-sized pieces, and soak together with the cranberries in enough orange juice to cover them. If you have time, leave them for several hours to plump up, if you haven’t then give them a short blast in the microwave to hurry them up.
  2. Put the stock in a pan and bring to the boil. Add the butter and the couscous, cover and turn off the heat. After about 10 minutes stir with a fork to break up any clumps, and add the vegetables, apricots and cranberries (drained of excess orange juice). Check the seasoning, add salt if required. Leave another 10 minutes, on a very low heat for part of the time if it seems to have cooled too much. Serve with the lamb.

LABNEH (STRAINED YOGURT)

This really needs to be made ahead of time, although if you only start it when you start cooking the lamb it will have thickened up somewhat.

Ingredients:

  • 500g of natural yoghurt (greek style is best)

Method:

  1. Put the yogurt in a cloth lined sieve (something like a j-cloth, or muslin square). Pull up the corners of the cloth so the yoghurt is enclosed, tie the top, and hang it from a cupboard door handle or other convenient place where it can drip into a bowl for a couple of hours. Once it is thick enough – you are looking to get about 200ml of liquid dripped out – take it out of the cloth, mix in some salt and 1 – 2 mashed garlic cloves, to taste. The flavours will develop as it stands, so better to start under seasoned and adjust. Serve really cold. This will keep in the fridge for days, and is great as a healthy alternative to mayonnaise on all sorts of things.