Best Champit Tatties With Skirlie Recipes
CHAMPIT TATTIES: SCOTTISH MASHED POTATOES
A modern and lighter version of traditional Scottish Champit Tatties, using light or fat-free sour cream in place of the usual heavy double cream. Easy, one-pan dish! For variation, top with skirlie - oats fried in butter, or crumbled crisp bacon.
Provided by BecR2400
Categories One Dish Meal
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a medium saucepan, melt butter and saute potatoes, turning to coat.
- Stir in the chives and just enough water to keep potatoes from sticking to the pan.
- Cover and simmer for 20-25 minutes until potatoes are done; check periodically and add a little water as needed to prevent potatoes from scorching.
- Mash potatoes in the pot (no need to drain); stir in salt & pepper to taste, and the sour cream.
- Serve Champit Tatties hot & garnished with snipped fresh parsley, or top with skirlie - oats fried in butter or crisp crumbled bacon, as desired.
Nutrition Facts : Calories 201.3, Fat 3.2, SaturatedFat 2, Cholesterol 8.7, Sodium 42.4, Carbohydrate 39.2, Fiber 4.8, Sugar 2.6, Protein 5
NEEPS & TATTIES
'Neeps' are better known as swedes, the traditional Scottish accompaniment to haggis
Provided by Good Food team
Categories Buffet, Side dish, Supper
Time 2h15m
Number Of Ingredients 4
Steps:
- The day before you want to serve, preheat the oven to fan oven 200C/conventional 220C/gas 7. Put the potatoes into a pan of lightly salted water, return to the boil and cook for 5 minutes. Drain the potatoes, put them back into the pan and place it back on the heat for a couple of minutes to dry out.
- Meanwhile, pour the oil into a large roasting tin (you may have to use two) and heat it in the oven until smoking hot. Now stir the potatoes into the hot oil and return to the oven to roast, turning occasionally, for 55 minutes.
- Cook the swede in boiling salted water for 50-55 minutes, or until very soft. Drain and add to the roasted potatoes. Roughly mash everything together, keeping quite chunky, then cool, cover and keep in a cool place.
- To serve, preheat the oven to fan 180C/conventional 200C/gas 6. Uncover the potatoes and swede, dot with the butter and put in the oven to reheat for 25-30 minutes, stirring now and again until piping hot. Serve with lots of butter.
Nutrition Facts : Calories 229 calories, Fat 14 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 25 grams carbohydrates, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.17 milligram of sodium
SKIRLIE (SCOTTISH OATMEAL AND ONIONS)
I don't believe that this recipe is regional at all - I believe it can be had just about anywhere in Scotland and even the very north of England
Provided by Millereg
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Melt the fat or heat the oil in a large frying pan.
- Add the onion and cook until soft and golden.
- Add the oatmeal and mix in well.
- Cook for about 5 minutes, stirring frequently.
- Add the stock and allow it to be absorbed by the oatmeal.
- Season well and serve with light creamy mashed potatoes.
- (Skirlie may also be used as a stuffing for any kind of game bird or poultry. It is also a very good accompaniment to rich meaty and gamy stews).
Nutrition Facts : Calories 431.9, Fat 23.1, SaturatedFat 7.4, Cholesterol 27.2, Sodium 49.6, Carbohydrate 44.5, Fiber 6.3, Sugar 3.6, Protein 12.1
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