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Post by tod2 on Sept 26, 2010 13:04:53 GMT
This recipe for Clapshot comes from 'The Scots Kitchen' by F.Marian McNeill (Blackie 1929)
CLAPSHOT
800g potatoes, peeled weight (floury type)
1 chopped onion
salt, pepper
butter
Cut the swede into small cubes so they can cook thoroughly while the potatoes are boiling. Place all three vegetables in a pot and boil until tender. Strain, and dry on hob. Add salt, butter, pepper. Mash and serve with mince, or haggis.
Of course today you can serve clapshot with any meat.
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Post by tod2 on Sept 26, 2010 13:07:06 GMT
Sorry, I omitted 450gr
swede
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Post by betsie on Sept 26, 2010 13:47:14 GMT
I'll give that a go, Tod, even though I'll have to use Dutch turnips for it.
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Post by bixaorellana on Sept 26, 2010 14:35:31 GMT
What an interesting, old-fashioned recipe, particularly as it's from Scotland. Do you have more Scots recipes, Tod2?
Gosh, I haven't had a rutabaga/swede in years. Beets are popular here, but except for potatoes and radishes, other root vegetables are never seen. I suppose some of the winter squashes could be used instead of rutabaga.
Now I'm craving a hearty hot mash like that!
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Post by Deleted on Sept 26, 2010 14:47:13 GMT
And here I always thought clapshot was the first thing the military doctors give the recruits after they return from their first leave.  |
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Post by tod2 on Sept 26, 2010 16:18:34 GMT
Does sound exactly what recruits get! Thank goodness I gave the origins of the name - the old Orkney word 'klepp', meaning a dollop of mash.
Yes I do have more recipes Bixaorellana - This book ' The Land That Thyme Forgot' is all about ancient nearly forgotten ingredients and recipes. I can give these from Scotland: Oat Cakes, Bere Bannocks, Sooan Scones, Mutton Pies & Roast Grouse.
I notice that oxtail is put under the chapter that talks about Offal. I never thought it like that.
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Post by bixaorellana on Sept 26, 2010 16:28:34 GMT
Ork ~~ me neither! Maybe it's because that's where they stick the clapshot. ;D
Love those names. It's really the right time of year to try out different recipes for a colder climate.
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Post by Deleted on Sept 26, 2010 16:53:27 GMT
But poor tod2 is heading into sweltering summer!
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Post by bixaorellana on Sept 26, 2010 17:52:43 GMT
Oh, that's right!
I am under the impression that South African cuisine was strongly influenced by the Dutch and the English, and features lots of substantial dishes as well as vegetables prepared in the European manner. True?
Great ~~ maybe we'll soon be learning about foods from Scotland and also the cooking of South Africa. I know I'd love to know more about them.
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