Clapshot
 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, mince, sausages or cold meat.[3] It is made by boiling tatties and neeps together and mashing them up with butter and salt and pepper, being more generous with the pepper. For authentic, traditional clapshot nothing else is added and it is eaten with mince. The photo above is inaccurate.
[1][2][3] The name is Orcadian in origin.[4][5]
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 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.
- ^ "Dictionaries of the Scots Language:: SND :: clapshot".
 | This food-related article is a stub. You can help Wikipedia by expanding it. |