Champit Tatties With Skirlie Recipes

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CHAMPIT TATTIES: SCOTTISH MASHED POTATOES



Champit Tatties: Scottish Mashed Potatoes image

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

4 -6 medium potatoes, peeled and cubed
1/3-3/4 cup water
1 tablespoon butter
1/4 cup chopped fresh chives
salt & fresh ground pepper, to taste
3 tablespoons nonfat sour cream
fresh curly-leaf parsley, snipped for garnish (optional)
skirlie oats (fine or medium oatmeal) (optional)
crumbled crisp bacon (optional)

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

CHAMPIT TATTIES WITH SKIRLIE



Champit Tatties With Skirlie image

This recipe is from Scotland; in Aberdeenshire it is traditionally served on Saturdays. In other parts of Scotland the skirlie part of this dish is served as an accompaniment to mince or used as a stuffing for chicken, game or lamb. Carniverous cooks can use 1 1/2 ounces of good quality beef dripping instead of butter for frying the skirlie, if they wish. I've not tried this recipe yet (which comes from an old Sainsbury's magazine), but the Zaar World Tour 2005 provides the perfect opportunity to post it. NB this recipe measures in UK fluid ounces, which is slightly different to the USA fluid ounce.

Provided by Mrs B

Categories     Potato

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

3 1/2 ounces butter, divided
1 medium onion, peeled and finely chopped
3 lbs potatoes, peeled and cut into chunks (choose potatoes for mashing)
2 ounces oatmeal (or whole rolled porridge oats)
nutmeg
7 fluid ounces milk
1 tablespoon fresh parsley, roughly chopped
salt & freshly ground black pepper

Steps:

  • To make the skirlie, melt 1 1/2 ounces of butter in a medium frying pan, add the onion and fry very gently for 15 minutes until soft and browned, stirring occasionally.
  • Meanwhile put the potatoes for the champit tatties in a large pan of salted water, bring to the boil, cover and simmer for about 15 minutes until they are tender.
  • When the onions are cooked, mix in the oats, increase the heat slightly and fry, stirring often, until well toasted and golden: remove from heat and season with nutmeg, salt and pepper: set aside.
  • Towards the end of the cooking time for the potatoes, heat the milk over a low heat (don't boil it).
  • Drain the potatoes and mash them well potatoes then slowly beat in the hot milk and remaining butter at the same: season and spoon into a warm serving dish.
  • To serve, reheat the skirlie if necessary, stir in the parsley then scatter over the tatties.

Nutrition Facts : Calories 360.6, Fat 15.5, SaturatedFat 9.5, Cholesterol 40.5, Sodium 127.6, Carbohydrate 49.6, Fiber 6.2, Sugar 2.7, Protein 7.6

SKIRLIE MASH



Skirlie mash image

'Skirlie' is a Scottish word for toasted oatmeal, which gives a crunchy texture to mashed potato - try this as a side dish at your Hogmanay celebration

Provided by Nick Nairn

Categories     Dinner, Side dish

Time 35m

Number Of Ingredients 6

1kg floury potato
85g butter
2 onions , finely chopped
50g pinhead or medium oatmeal (not flakes)
6 tbsp double cream
handful curly parsley , chopped

Steps:

  • Boil the potatoes until very tender, about 20 mins. Meanwhile, make the skirlie. Heat the butter in a frying pan, add the onion and cook for 10 mins until golden and soft. Add the oatmeal and stir until the butter is absorbed and the mix looks dry. Continue cooking until the skirlie is toasted, stirring (skirling round the pan) all the time for 5 mins, but do not let it catch and burn. Remove and keep warm.
  • Drain the potatoes, return to the hot pan and mash really well. Beat in the cream, parsley and skirlie, then season to taste. Serve immediately before the skirlie softens.

Nutrition Facts : Calories 266 calories, Fat 16 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 29 grams carbohydrates, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium

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