Culinary Tour - Vegetable Dishes...
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CLAPSHOT (1)
Description: This is traditionally served with haggis.
Method: Boil the potatoes and the turnips separately, then let them dry in a colander near the cooker. Mash them together with the butter or margarine ensuring an even mix, then stir in the chopped chives. Season to taste and finally put into a hot dish and serve.
Ingredients: 450g potatoes, boiled ; 450g turnips, boiled ; 2 tablespoons chopped chives; salt and pepper ; 50g butter or margarine
CLAPSHOT (2)
Description: An orcadian potato and swede (or turnip) dish
Method: Peel the potatoes and swede. Cut both into roughly the same size pieces. Put into a deep pan with the onions. Add boiling water to cover and simmer gently until the ingredients are just soft. Drain off the cooking liquor. Mash everything thoroughly, adding chives and enough milk and butter to make a light consistency. Season well with salt and pepper. Serve with cheese as a meal, or with haggis. Clapshot will accompany many stews or fried meats.
Ingredients: 1 lb potatoes; 1 lb swede; 1 onion, finely chopped; 1 tablespoonful chopped chives; Butter and milk; Salt and pepper
COLCANNON (1)
Description: This recipe will provide enough for 4-6 servings.
Method: Mash the potatoes thoroughly and chop the cabbage finely, then mix the two in a large saucepan in which the butter has been melted. Season to taste and serve in a hot dish.
Ingredients: 450g potatoes, boiled and drained ; 450g cabbage, boiled and drained ; 25g butter or margarine ; salt and black pepper
COLCANNON (2)
Description: A dish found in the Western Islands of Scotland and also in Ireland.
Method: Wash and shred cabbage, ensuring all thick stems have been removed, and cook in boiling salted water for 15 minutes. Chop the carrots and turnip, then cook together until tender, then mash until smooth. Melt butter in a pan, adding the creamed potatoes, cabbage, and carrot and turnip mix. Stir until the ingredients are mixed well and heated thoroughly. Mix in the brown sauce and season to taste.
Ingredients: 1lb potatoes cooked and creamed (450 g); 1lb cabbage (450 g); 1/2lb carrots peeled (225 g); ½ lb turnips peeled (225 g); 2oz butter (1/4 cup); 1 tablespoon brown sauce; Salt and pepper
KAIL
Description: Kail is one of the most traditional of Scottish vegetables, because it withstands frost and snow, and is said to be even more delicate in taste after it.
Method: Remove the hard stalks and any tough fibres, then wash the kail thoroughly. Drop it into boiling salted water and allow to cook quickly until tender, perhaps arouns 20-30 minutes. It can be served chopped, seived or liquidised, along with such dishes as boiled beef, bacon or fresh pork.
Ingredients:
POTATO SCONES
Description: These are a favourite in Scotland, and especially with Scottish exiles. Usually fried with bacon, black pudding, sausages etc., for breakfast.
Method: Mash the potatoes well, add the melted fat and salt, then as much flour as the potatoes will absorb without becoming too dry. Turn out onto a floured surface and roll until they are about 0.5cm thick, (or thicker if preferred).Cut into large circles, then cut the circles into quarters. Prick the surface with a fork, then fry in a lightly greased pan. Turn over to cook the other side. This makes approximately 12 quarters or "farls". Variation: To the above mixture, add 125g grated cheese and 2 well-beaten eggs. Shape into small round cakes, dip in breadcrumbs or flour, and fry on both sides until golden. These are called cheese potato cakes and are great for a supper snack, or a picnic dish.
Ingredients: 225g boiled mashed potatoes; 65g flour; 3 tablespoons melted butter, or margarine; half teaspoon of salt
RUMBLEDTHUMPS
Description: The name for this dish means "mixed together" - rumbled, and "bashed together" - thumped. This is a meatless main course but can also be served as a vegetable dish along with meat.
Method: Slice the potatoes thickly and boil in a little salted water. Once cooked, drain and mash. Slice the cabbage and boil gently in salted water, do not over cook! Melt the butter in a heavy bottomed pan and cook the onions or leeks. Once soft right through, add the cooked potatoes and cabbage. Add a little cream, season to taste and beat together. Place the mixture in an oven safe dish, cover with grated cheaddar cheese and place under a hot grill or oven to brown.
Ingredients: 1 lb potatoes; 1 lb white cabbage, spring cabbage, or kal; 1 medium onion or the white part of two leeks, finely choppe; 3 oz butte; A little single crea; 2 oz mature cheddar chees; Chopped fresh chive; Black pepper and salt to taste
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