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]
 Clapshot with oatcakes | |
| Course | Side dish |
|---|---|
| Place of origin | Scotland |
| Region or state | Orkney |
| Main ingredients | Potatoes, swede turnips, chives, butter |
See also
editReferences
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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