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'''Clapshot''' is a traditional Scottish dish that originated in [[Orkney]]<ref name="McNeill"/><ref name="Broon"/><ref name="SWRI"/> and may be served with [[haggis]], [[oatcake]]s,<ref name="Broon"/> mince, sausages or cold meat.<ref name="SWRI"/> It is created by the combined [[Mashed potato|mashing]] of swede turnips and potatoes ("[[Rutabaga|neeps]] and [[Potato|tatties]]") with the addition of [[chives]], butter or dripping, salt and pepper; some versions include onions.<ref name="McNeill">McNeill, F. Marian (1929). ''The Scots Kitchen''. Paperback: 259 pages, Edinburgh: Mercat Press; New Edition (25 Oct 2004) {{ISBN|1-84183-070-4}}, p148</ref><ref name="Broon">Maw Broon (2007). ''Maw Broon's Cookbook''. Waverley Books; (18 Oct 2007) {{ISBN|1-902407-45-8}}, p82</ref><ref name="SWRI">S.W.R.I. (1977). ''S.W.R.I. Jubilee Cookery Book''. Edinburgh: Scottish Women's Rural Institutes; Reprint of 8th Edition (1968), p133</ref> The |
'''Clapshot''' is a traditional Scottish dish that originated in [[Orkney]]<ref name="McNeill"/><ref name="Broon"/><ref name="SWRI"/> and may be served with [[haggis]], [[oatcake]]s,<ref name="Broon"/> mince, sausages or cold meat.<ref name="SWRI"/> It is created by the combined [[Mashed potato|mashing]] of swede turnips and potatoes ("[[Rutabaga|neeps]] and [[Potato|tatties]]") with the addition of [[chives]], butter or [[dripping]], salt and pepper; some versions include onions.<ref name="McNeill">McNeill, F. Marian (1929). ''The Scots Kitchen''. Paperback: 259 pages, Edinburgh: Mercat Press; New Edition (25 Oct 2004) {{ISBN|1-84183-070-4}}, p148</ref><ref name="Broon">Maw Broon (2007). ''Maw Broon's Cookbook''. Waverley Books; (18 Oct 2007) {{ISBN|1-902407-45-8}}, p82</ref><ref name="SWRI">S.W.R.I. (1977). ''S.W.R.I. Jubilee Cookery Book''. Edinburgh: Scottish Women's Rural Institutes; Reprint of 8th Edition (1968), p133</ref> The name is Orcadian in origin.<ref>{{cite web |last1=Wright |first1=Fraser |title=A history of Clapshot, including a recipe for making your own |url=https://foodanddrink.scotsman.com/food/a-history-of-clapshot-including-a-recipe-for-making-your-own/ |website=Scotsman Food and Drink |date=21 December 2015 |publisher=foodanddrink.scotsman.com |access-date=19 January 2021}}</ref><ref>{{Cite web|url=https://dsl.ac.uk/entry/snd/clapshot|title=Dictionaries of the Scots Language:: SND :: clapshot}}</ref> |
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==See also== |
==See also== |
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[[Category:Scottish cuisine]] |
[[Category:Scottish cuisine]] |
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[[Category:Potato dishes]] |
[[Category:Potato dishes]] |
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[[Category: |
[[Category:Culture of Orkney]] |
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Latest revision as of 05:18, 28 September 2024
 Clapshot with oatcakes | |
| Course | Side dish |
|---|---|
| Place of origin | Scotland |
| Region or state | Orkney |
| Main ingredients | Potatoes, swede turnips, chives, butter |
Clapshot is a traditional Scottish dish that originated in Orkney[1][2][3] and may be served with haggis, oatcakes,[2] mince, sausages or cold meat.[3] It is created by the combined mashing of swede turnips and potatoes ("neeps and tatties") with the addition of chives, butter or dripping, salt and pepper; some versions include onions.[1][2][3] The name is Orcadian in origin.[4][5]
See also
[edit]References
[edit]- ^ a b McNeill, F. Marian (1929). The Scots Kitchen. Paperback: 259 pages, Edinburgh: Mercat Press; New Edition (25 Oct 2004) ISBN 1-84183-070-4, p148
- ^ a b c Maw Broon (2007). Maw Broon's Cookbook. Waverley Books; (18 Oct 2007) ISBN 1-902407-45-8, p82
- ^ a b c S.W.R.I. (1977). S.W.R.I. Jubilee Cookery Book. Edinburgh: Scottish Women's Rural Institutes; Reprint of 8th Edition (1968), p133
- ^ Wright, Fraser (21 December 2015). "A history of Clapshot, including a recipe for making your own". Scotsman Food and Drink. foodanddrink.scotsman.com. Retrieved 19 January 2021.
- ^ "Dictionaries of the Scots Language:: SND :: clapshot".
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