The Great Shetland Bake Off - The Final - Mary's Merry Maet

Mini Sausage Rolls

Ingredients

• 1 pack ready rolled puff pastry
• 225g sausage meat, beef, pork or a mix of both
• 1 generous cup porridge oats
• 1 beaten egg, retaining a little for glaze
• Herbs of your choice
• Salt (just a peerie bit) and ground black pepper

Method

1. Roll out the pastry and cut in half length-ways. You can leave on the paper to make it easier to roll later.
2. Mix remaining ingredients together.
3. Make into 2 long sausage shapes, and place 1 lengthways on each pastry half.
4. Wet long edges with leftover beaten egg, and roll each up, pinching edges to seal.
5. Carefully score the top, then cut into bite size pieces, approx. 1½cm works well!
6. Brush with beaten egg.
7. Bake for approx. 15 mins at 190C fan. Each pastry half will make around 19-20 small sausage rolls.
8. Easily made GF, our butchers are so good at catering for everyone!

Sausage Bites

Ingredients

• Standard size butcher sausages of your choice
• Shetland honey
• Toasted seeds
• Drizzle of olive oil

Method

1. Carefully twist the sausages into 3 or 4, trying not to split the skins, and separate with scissors.
2. Place in a bowl and mix in the honey and seeds.
3. Place on a baking sheet and cook at 190C fan for around 15 mins (why not cook at the same time as your sausage rolls)

Party Fish Cakes

These can be made in so many different ways, and are a great way to stretch that precious fish out a little further! (I used salmon, but any firm white fish will do. Adding some smoked haddock too makes them SO delicious!)

Ingredients

• Approx 350g Ness tatties mashed with a little Shetland butter
• 1 Shetland salmon fillet, approx. 250g (or any firm white fish)
• 2 tsps tomato ketchup
• 1 tsp mustard (English or American, whatever you like)
• Zest of ½ a lemon
• Chopped dill
• Plain flour
• 1 beaten egg
• Salt and pepper
• Breadcrumbs ( Panko are ideal!)
• Sunflower oil and Shetland butter

Some suggested extras:

• Chopped garlic
• Capers
• Spring onion
• Parsley

Method

1. Season and grill the salmon for approx. 6 mins on one side, turn and grill the other side for 2-3 mins. Set aside to cool.
2. Mix mashed potatoes, ketchup, mustard, lemon and dill together. Carefully flake the salmon and mix in, trying not to break it up too much.
3. Shape into neat small, flattened rounds, coat in some flour (shaking off any excess), dip into the beaten egg then roll in the breadcrumbs.
4. Heat the oil and butter in a frying pan on a medium heat, then cook the fishcakes until nicely browned on both sides.

Shetland Oatcake Bites

Shetland oatcakes must be some of the best standbys to have to hand! Here I used Skibhoul mini oatcakes, spread with Shetland butter, topped with Sound butcher Beef Biltong and mini gerkins!