Rumbledethumpscelticpotatocabbagecheesegratin Recipes

SCOTTISH RUMBLEDETHUMPS

Steps:

• Gather the ingredients.
• Preheat the oven to 350 F/180 C/Gas 4. Add the mashed potato and swede to a large mixing bowl and set aside.
• Melt 2 ounces of the butter in a frying pan over medium heat. Add the finely sliced cabbage or kale and cook gently for several minutes until softened but not brown.
• Add the cooked cabbage or kale to the bowl of potato and swede along with the remaining butter and mash together thoroughly. Season with salt and pepper to taste. Potato can soak up salt, so be generous with it to add a good flavor.
• Place the mashed vegetables in an ovenproof baking dish and sprinkle the cheese on top. Cover with a lid or aluminum foil and bake in the oven for about 30 minutes or until heated through.
• Remove the lid and cook for another 5 mins or until golden brown and a little crispy on the top.
• Serve piping hot as a side or main dish and enjoy.

RUMBLEDETHUMPS

Steps:

• Butter an 8 cup baking dish.
• Preheat oven to 350°F.
• Cook cabbage in a large pot of boiling salted water until tender, about 2 minutes.
• Using a slotted spoon, transfer cabbage to a bowl.
• Return water to a boil and add potatoes.
• Cook until tender.
• Drain and return potatoes to the pot.
• Add butter and mash potatoes.
• Mix in chives and then cabbage.
• Season to taste with salt and pepper.
• Spoon mixture into prepared dish.
• Sprinkle with cheese.
• Bake about 35 minutes until cheese bubbles.

GAZPACHO

Steps:

• Put the onion, garlic, pepper, tomatoes and bread in a food processor and blend until finely chopped, but not too smooth. Tip into a large bowl with the passata, stock, oil, vinegar, Tabasco or harissa, sugar and seasoning. Mix well, cover the bowl with cling film or foil and put in the fridge for at least 2 hrs or overnight.
• To serve, pour into small bowls or glasses, drizzle over a little olive oil and sprinkle with a few torn basil leaves.

POTATO WEDGES RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• Thoroughly wash potatoes, cut in half, and slice into wedges.
• Toss wedges in olive oil and seasonings.
• Place on a baking sheet, skin side down.
• Bake 40-50 minutes.
• Enjoy!

RUMBLEDETHUMPS - CELTIC POTATO, CABBAGE & CHEESE GRATIN

Steps:

• Preheat oven to 225C/450F - ONLY if you wish to bake this. Otherwise, this dish can be grilled.
• Lightly grease a heat resistant serving or baking dish.
• Boil the potatoes for about 20 minutes or until soft.
• At the the same time, boil the savoy cabbage for 5 minutes maximum - take off the heat, drain & allow to cool in a colander.
• Drain the potatoes and add the butter, milk, salt and pepper. Using a potato masher or hand held mixer - mix & mash the potatoes thoroughly until smooth & with no lumps.
• Add the cabbage & chives to the mashed potatoes - gently mix together.
• Pile the Rumbledethumps mixture into your serving or baking dish - scatter the grated cheddar cheese over the top and EITHER, bake for 15 - 20 minutes in the oven OR put under a hot grill for about 5 minutes, until the cheese has melted and is bubbling.
• Serve immediately with grilled or roast meat, casseroles, stews or roast chicken.
• This also makes a wonderful vegetarian meal or a light luncheon dish - serve with crusty bread and extra vegetables if you wish.
• This serves 4 people as an accompaniment and 2 people as a light luncheon dish.

POTATOES AU GRATIN

Steps:

• Preheat the oven to 350 degrees F.
• Butter a 1 1/2 quart baking dish with about 1 tablespoon of the softened butter.
• Arrange a layer of potatoes in the baking dish, and sprinkle some of the cheeses over them. Continue layering potatoes and cheeses until you've used them all, ending with a layer of potatoes.
• In a small bowl, whisk the cream with the salt and pepper; pour this over the potatoes. Dot the remaining butter over the top and sprinkle with the paprika. Bake for 1 to 1 1/4 hours, or until the potatoes are tender and golden brown on top. Let stand for 5 minutes before serving.