Classic Rumbledethumps Recipe: A Taste Of Scotland In Your Kitchen

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Classic Rumbledethumps Recipe

Ingredients:

– 500g potatoes, peeled and diced
– 300g savoy cabbage, shredded
– 1 onion, chopped
– 100g butter
– Salt and pepper to taste
– 200g grated cheddar cheese

Steps:

1. Boil the potatoes in a large pot of salted water until tender, about 15-20 minutes. Drain and mash with a potato masher.
2. In a separate pot, cook the shredded cabbage in boiling water for 5 minutes. Drain well.
3. In a frying pan, sauté the chopped onion in butter until soft and translucent.
4. In a large mixing bowl, combine the mashed potatoes, cooked cabbage, sautéed onions, and grated cheddar cheese. Season with salt and pepper to taste.
5. Transfer the mixture to a greased baking dish and smooth out the top.
6. Bake in a preheated oven at 180°C for 25-30 minutes, or until golden and bubbly.
7. Serve hot as a side dish or as a main course with a side salad.

Spicy Mexican Rumbledethumps Recipe

Ingredients:

Scottish Rumbledethumps
Scottish Rumbledethumps

– 500g sweet potatoes, peeled and diced
– 300g kale, chopped
– 1 red bell pepper, diced
– 1 jalapeño pepper, minced
– 100g feta cheese, crumbled
– 2 tbsp olive oil
– 1 tsp cumin
– 1 tsp paprika
– Salt and pepper to taste

Steps:

1. Boil the sweet potatoes in a large pot of salted water until tender, about 15-20 minutes. Drain and mash with a potato masher.
2. In a skillet, heat olive oil and sauté the chopped kale, red bell pepper, and jalapeño pepper until wilted.
3. Add the cumin and paprika to the skillet and cook for an additional 2 minutes.
4. In a large mixing bowl, combine the mashed sweet potatoes, sautéed vegetables, and crumbled feta cheese. Season with salt and pepper to taste.
5. Transfer the mixture to a greased baking dish and smooth out the top.
6. Bake in a preheated oven at 180°C for 25-30 minutes, or until golden and bubbly.
7. Serve hot topped with fresh cilantro and a dollop of sour cream.

Thai-Inspired Rumbledethumps Recipe

Ingredients:

– 500g potatoes, peeled and diced
– 300g bok choy, chopped
– 1 red onion, thinly sliced
– 1 clove garlic, minced
– 1 tbsp soy sauce
– 1 tbsp fish sauce
– 1 tsp sesame oil
– 1 tsp sriracha
– 100g coconut milk
– Salt and pepper to taste

Steps:

1. Boil the potatoes in a large pot of salted water until tender, about 15-20 minutes. Drain and mash with a potato masher.
2. In a skillet, heat sesame oil and sauté the sliced red onion and minced garlic until fragrant.
3. Add the chopped bok choy to the skillet and cook until wilted.
4. In a small bowl, whisk together soy sauce, fish sauce, sriracha, and coconut milk.
5. In a large mixing bowl, combine the mashed potatoes, sautéed vegetables, and the coconut milk mixture. Season with salt and pepper to taste.
6. Transfer the mixture to a greased baking dish and smooth out the top.
7. Bake in a preheated oven at 180°C for 25-30 minutes, or until golden and bubbly.
8. Serve hot garnished with chopped peanuts and fresh cilantro.