This habit trickles down from my grandma who knows what she makes so well she just doesn’t think about it. When I go to her to learn one of her recipes, she tries her hardest to measure things out – or I try my hardest to guess how much she dumped in – and it always seems to work out because I’m going from making it to paper and from paper right to making it. I can tweak it as I remember it. While I blog though, I go from making it to paper and then it goes to YOU to making it (hopefully).
So, I guess the point is that this following recipe may not necessarily be “accurate.” I want you, the maker, to add and subtract until it tastes great to you.
Sweet and Salty Neeps and Tatties
3 medium potatoes (whole are better because the skin hold in the starch, but my saucepan is tiny so I cut them up into chunks)
A good sized chunk of a swede (probably about ½ to ¾ the amount of potatoes), cut into smaller chunks than the potato chunks
Rashers (I got a gammon joint that I just cubed)
½ a medium onion, sliced
A clove or two of garlic
3 tbs (to your discretion) Goats butter or regular butter is fine
Goats cheese. I can’t even guess at a measurement here. Just “some” enough for you to be able to taste it.
- Boil the swede and the potatoes
- Meanwhile, cook the bacon on a low heat.
- When the bacon is near to being done, throw in the sliced onion and the garlic and cook them just until they are a bit soft.
- When the potatoes and swede are done, mash them with the butter and cheese
- Stir in the bacon and onion mixture.
This recipe serves about two people (I cook for myself, so they’re all small batches).
I love this recipe because it’s really close to Colcannon – it actually was meant to be a kind of offshoot of it, but I couldn’t get cabbage this week – but it has a sweet side to it because of the swede and the cheese.
Also, living in Scotland and surfing through Scottish recipes gives me different words for things – a neep is a swede and tattie is a potato. It just makes things more fun!
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