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{{Infobox prepared food |
{{Infobox prepared food |
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| name = Clapshot |
| name = Clapshot |
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| image = |
| image = Clapshot and oatcakes.jpg |
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| image_size = 250px |
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| caption = Clapshot with [[oatcake]]s |
| caption = Clapshot with [[oatcake]]s |
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| alternate_name = |
| alternate_name = |
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{{Reflist}} |
{{Reflist}} |
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{{Potato dishes}} |
{{Potato dishes}} |
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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:Orcadian culture]] |
[[Category:Orcadian culture]] |
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{{food-stub}} |
{{food-stub}} |
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Revision as of 21:04, 13 February 2018
 Clapshot with oatcakes | |
| 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]
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
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