Clapshot is a seriously versatile dish. It can be eaten as a main, a side, with or without onions and a whole host of other things could be added to make your own creation. Regardless of how, it is certainly quick, easy and comforting.
For the purposes of this recipe, I am making my Clapshot with a delicious cheese topping to make it a main meal. You can serve it with almost anything as a side and is popular with Haggis.
Ingredients
750g Neeps (turnip aka swede)
750g Floury tatties (potatoes)
60g Butter
Salt and pepper
1 large onion
150g grated Orkney cheddar
750g Floury tatties (potatoes)
60g Butter
Salt and pepper
1 large onion
150g grated Orkney cheddar
Method
Peel both the neep and tatties and chop into chunks. Make the neep chunks a little smaller as they take longer to cook. Add to a pan of boiling salter water and boil until cooked.
Meanwhile you can prepare the onions by peeling and slicing thinly. Put half the butter in a non-stick pan and cook the onions until golden.
Prepare your ceramic pie or gratin dish by giving it a brushing of butter.
Once the neeps and tatties are cooked, drain and put back in the pan. Add the butter (and a dash of cream if you like) a sprinkling of salt and pepper and mash. Mix in the onions.
Add the mixture to the buttered dish and sprinkle the cheese on top. Feel free to add more if you love cheese!
Place it under a hot grill until it bubbles or place in a hot oven. I like to leave mine a bit longer, until the cheese really starts to turn a bit crispy.
That’s it! Enjoy.
Tags: clapshaw, mashed potatoes, neeps and tatties, orcadia
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