Clapshot

Clapshot
CourseSide dish
Place of originScotland
Region or stateOrkney
Main ingredientsPotatoes, swede turnips, butter

Clapshot is a traditional Scottish dish that originated in Orkney and may be served with haggis, mince, sausages or cold meat. It is prepared by boiling swede turnips and potatoes ("neeps and tatties") together with a little salt, then draining and adding a good knob of butter salt and white pepper (some include onion, but this is no longer considered clapshot—onion can be fried and added on the side, but not in the main dish).

The name is Orcadian in origin. A possible etymology is the Orcadian dialect word klepp, a dollop of potato.

See also

References

  1. 1 2 McNeill, F. Marian (1929). The Scots Kitchen. Paperback: 259 pages, Edinburgh: Mercat Press; New Edition (25 Oct 2004) ISBN 1-84183-070-4, p148
  2. 1 2 Maw Broon (2007). Maw Broon's Cookbook. Waverley Books; (18 Oct 2007) ISBN 1-902407-45-8, p82
  3. 1 2 3 S.W.R.I. (1977). S.W.R.I. Jubilee Cookery Book. Edinburgh: Scottish Women's Rural Institutes; Reprint of 8th Edition (1968), p133
  4. ↑ 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.
  5. ↑ "Dictionaries of the Scots Language:: SND :: clapshot".
  6. ↑ Black, William (2006). The Land that Thyme Forgot. Corgi. p. 139. ISBN 9780552152099.