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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 [[etymology]] of Clapshot is unclear, but it appears to be 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 |publisher=foodanddrink.scotsman.com |access-date=19 January 2021}}</ref> It is often prepared as part of a [[Burns Nicht]] supper. |
'''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 [[etymology]] of Clapshot is unclear, but it appears to be 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 |publisher=foodanddrink.scotsman.com |access-date=19 January 2021}}</ref> It is often prepared as part of a [[Burns Nicht]] supper. |
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==Similar dishes== |
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* [[Stovies]] and [[Rumbledethumps]], also from Scotland |
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* [[Champ (food)|Champ]] and [[Colcannon]], from [[Irish cuisine|Ireland]] |
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* [[Bubble and squeak]], from [[English cuisine|England]] |
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* [[Pyttipanna|Biksemad]], from [[Denmark]] |
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* [[Trinxat]], from the [[Empordà]] region of [[Catalonia]], northeast [[Spain]], and [[Andorra]] |
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* ''Roupa velha'' (Portuguese for "old clothes"), from [[Portugal]], often made from leftovers from ''[[cozido]] à Portuguesa'' |
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* [[Stamppot]], from the [[Dutch cuisine|Netherlands]] |
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* [[Stoemp]], from [[Belgium]] |
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* [[Hash (food)|Hash]], from the [[United States]] |
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* [[Hash browns]] |
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* [[Potato cake]] |
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}} |
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==See also== |
==See also== |
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Revision as of 10:45, 20 January 2021
 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 etymology of Clapshot is unclear, but it appears to be Orcadian in origin.[4] It is often prepared as part of a Burns Nicht supper.
See also
References
- ^ 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. "A history of Clapshot, including a recipe for making your own". Scotsman Food and Drink. foodanddrink.scotsman.com. Retrieved 19 January 2021.
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