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Orcadian Clapshot Recipe: Tatties And Neeps
Clapshot is a filling potato and turnip dish that has its origins in Orkney, Scotland. Clapshot can be served as a vegetable side dish, as an accompaniment to haggis or as a complete dish on its own right. Clapshot is extremely versatile and is equally at home served with roasted pork, beef, or lamb as an alternative to roast or mashed potato.
Haggis, neeps and tatties is the quintessential Burns Night Supper. Rather than serving individual portions of turnip (neeps) and potatoes (tatties) Clapshot combines both into one.
Orcadian Clapshot Recipe:
- 1 Pound (450g) boiled potatoes
- 1 Pound (450g) boiled turnip
- 1 or 2 tablespoons chopped chives
- Salt and pepper
- 2 ounces (60g) butter
- Peel and dice the potatoes and turnip.
- Place diced vegetables in a large pot with enough water to cover. Bring to the boil and cook until tender.
- Drain off the potatoes and turnips, add the butter and chopped chives and mash until smooth and fluffy.
- Salt and pepper to taste
- Serve hot.
Although not entirely in keeping with the traditional Clapshot recipe, it is common to add bacon or cheese depending on your taste and what you are serving Klapshot with.
Replacing the butter with lard would be more authentic albeit a little less healthy.
In Scotland Orcadian Clapshot is also called Orkney Clapshot, or just Clapshot.
More Traditional Scottish Recipes
- How To Make Scotch Broth: A Traditional Scottish Soup Recipe
- Skirlie, Mealie Pudding and White Pudding Recipe
- Cock-A-Leekie Soup: A hearty soup often served at Burns Night suppers
- Edinburgh Rock: Authentic Scottish Confectionery Recipe
- Atholl Brose: A Scottish Tipple Made From Cream, Honey and Whisky
- Cullen Skink: A Rich Traditional Scottish Soup
- Lorne Sausage: How To Make Lorne Square Slice Sausage
- Tattie Scones: A Traditional Scottish Potato Scone Recipe