Here is the second recipe from London based Oriental Culinary Arts Lectuer and Author, Reiko Hara.

Native Shetland Lamb Cutlets with Teriyaki Sauce
This mouth-watering Japanese sauce brings out the sweet undertone of Native Shetland lamb.
Ideal for family supper or entraining.

Preparation Time:15 minutes plus 1 hour for resting the meat.
Cooking Time: 30 minutes


Ingredients: Serves 4

                       - Salt
                       - Ground white pepper
              pinch - Potato starch
 4, 120 g each  - Shetland lamb, loin, cutlet or leg steak
                2tbs - Vegetable oil for frying

Teriyaki Sauce
             300ml - Chicken stock
                50g - Caster sugar
               50ml - Mirin 
               50ml - Japanese soy sauce
                2tbs - Rice vinegar
              ½ tsp - Freshly squeezed ginger juice (grate 10cm peeled ginger, squeeze  and use the juice)
            ½ tbsp - Corn starch dissolved with 1tbsp water

           Garnish - Mizuna or wild rocket leaves

To serve with
        4 portions - Steamed rice and Stir-fried pak-choy with ginger

Method:

1. Season the meat with salt, white pepper and potato starch. Cover with a cling film and  leave it to stand for 1 hour in the fridge.
2. Preheat the oven to 200ºC.
3. Take the lamb out of the fridge 5 minutes before cooking.
4. Heat a frying pan and add vegetable oil and sear the lamb on both sides.
5. Transfer it to a baking tray and cook for 8-10mins in the oven or until pink inside.
6. Mix chicken stock, caster sugar, rice vinegar and soy sauce in a pan and bring to the boil. Bring the heat down and let it simmer for 5 minutes.
7. Burn the alcohol off  mirin, add to the above sauce mixture, and mix well.
8. Stir in the dissolved corn starch into the above and continue to stir until it thickens to the consistency of single cream.
9. Take the sauce off the heat and add ginger juice, and mix well. Keep it warm.
10. Take the lamb out of the oven and rest it for 3 minutes.
11. Place it on a serving plate and pour the sauce over it and garnish with mizuna leaves. Serve hot with steamed rice and stir-fried pak-choy.

Chef’s tip: the sauce can be made ahead and re-heated before use.

Last Thursday, I loaded up my fridge van and took the ferry South. My final destination was Edinburgh with the provisions for a Shetland producer’s Supper at Café St Honoré on Tues 15th October 2013

Back in April 2009 I was looking forward to a meal organised by Slow Food Edinburgh whose menu featured produce from Shetland. Maybe due to logistical problems or maybe due to insufficient bookings the event was cancelled at the last minute. Since then I have supplied my Native Shetland Lamb to a number of events but have always cherished the idea of a whole menu supplied by Shetland Producers.

In 2012 a new food producers group was formed in Shetland whose aim is to showcase the produce of small food businesses in Shetland. The group organised a very successful three day food fair in Lerwick last November and has been organising regular pop up markets were producers have been able to sell what is in season. By joining in with the food group I have been able to build a working relationship with the producers to whom I could turn to help me gather a selection of products to fill a complete menu.

I enquired of my friends who are members of The Edinburgh and District Shetland Association, if they would like to include such a meal in the calendar of events that they organise for their members. Once they said yes, I contacted Chef Niel Forbes of Café St Honoré. I had met Neil when he was guest chef to the 2011 Shetland Food Festival, and knew him to be familiar with that Shetland has to offer by way of ingredients.

First stop for provisions was Ann Johnson of Scoop, who stock fresh veg that is in season, milk products from Shetland Farm Dairys and Angus’ Shetland Honey from Frakkafield. Smoked Salmon came from Dave at Hand Made Fish Co and Cheese from Jay at Shetland Cheese.

To book call 0131 2262211 or email eat@cafesthonore.com

MENU

Zetland Cheese Choux Bun, Our Sourdough & Beremeal Bannock, Shetland Butter

★

Bigton Plumwood Smoked Salmon, Shetland Black Potato & Shallot Salad

★

Native Shetland Lamb, Lynn Polson’s Buttered Native Shetland Cabbage & Leek, Crushed Neeps, Confit Sharpes Express Potatoes

★ 

Angus Niccol Honey Iced Parfait, Beremeal Tuille

★

Selection of Shetland Cheese, Beremeal Bannock, Chutney
Soothe Moothe is a young cheese that I particularly like but gets overshadowed in a tasting by others with stronger flavour. - One Gold Star Award 2013 Great Taste Awards.

Zetland is a six month old cheese made by the cheddar method.



St. Ninians is a soft cheese, Jay's latest creation. This is from his first production batch - Bronze Medal winner in the new soft cheese section of 2013 British Cheese Awards

★

Artisan Roast Coffee or Clipper Organic Tea & “millionbere” Shortcake

Every course uses a product that is included in The Slow Food Ark of Taste, a worldwide register of traditional food products that are in danger of being lost. Their production is still in the hands of artisans using methods that are not suitable for industrialisation. Both Neil and I are supporters of The Slow Food UK and are actively involved with their Forgotten Foods Campaign to get Ark of Taste products back on the menu. For this event we have selected Native Shetland Lamb, Shetland Black Potatoes, Native Shetland Cabbage and Beremeal from the list. Although for sale in Scoop the Beremeal is produced in Shetland’s southern neighbour Orkney.