Rumbledthumps Food

RUMBLEDTHUMPS

Steps:

• Slice the potatoes thickly and boil in salted water.
• Once cooked, drain and mash.
• Slice the cabbage and steam or boil gently in salted water, do not over cook!
• Melt the butter in a heavy bottomed pan and cook the onions or leeks.
• Once they are all completely soft, add the cooked potatoes and cabbage.
• Add a little cream, season to taste and beat together.
• Place the mixture in an oven safe dish, cover with shredded sharp cheddar cheese and place under a hot broiler to brown.
• Garnish with chives and serve.

SCOTTISH RUMBLEDETHUMPS

Steps:

• Preheat the oven to 350 F.
• Place the mashed potato and swede into a large mixing bowl and put to one side. Melt 2 ounces of the butter in a frying pan, add the finely sliced cabbage or kale and cook gently for minutes until softened but not brown.
• Add the cabbage or kale to the bowl of potato and swede, add the remaining butter and mash together thoroughly. Season with salt and pepper to taste.
• Place the mashed vegetables in an ovenproof baking dish, sprinkle the cheese on top, cover with a lid or aluminum foil and bake in the oven for about 30 minutes or until heated right through.
• Remove the lid and cook for a further 5 mins or until golden brown and if possible a little crispy on the top.
• Serve piping hot as a side dish with a casserole, pie or any hearty foods.

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.

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.

SCOTTISH BORDERS RUMBLEDETHUMPS!

Steps:

• Heat the oven to 350*F.
• Peel potatoes and cut into coarse chunks. Remove any tougfh outer leaves and the core from the cabbage, and finely slice the leaves.
• Cook the potatoes in a large pan of simmering salted water for 10 minutes, then add the cabbage and cook until both are tender, but not overly soft, about 10 more minutes. Now add the green onions for the last minute of cooking. Drain well.
• Add the butter, half and half, and most of the cheeses, leaving a little to sprinkle over the top later. Mash well, seasoning with salt and pepper.
• You may serve it at this stage, sprinkled with the rest of the cheese. Or, if you like, pour it all into a buttered baking dish, sprinkle with the remaining cheese, and bake until lightly browned and steaming hot, 25-30 minutes!
• If you want to make this a main dish, fry the eggs to your liking and place on top of each serving.
• Now you're feeling better. 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.

CHEESY RUMBLEDETHUMPS

Steps:

• Peel and chop the potatoes and turnips and boil them togethr in a large pan of salted water for 25 to 30 minutes until tender.
• Preheat the oven to 325*F.
• Drain the vegetables well, return them to the pan and cover tightly, then shake over a low heat to dry them off completely.
• Heat half the butter in another pan, add the cabbage and cook until just tender, but still bright green (about 3 to 4 minutes) Tip all the buttery cabbage into the potato pan and add the remaining butter.
• Roughly mash everything together and season to taste with salt and pepper.
• Tip into an ovenproof dish, top with cheese and bake for 30 minutes.
• Before serving, preheat the grill and flash under the grill for 5 minutes to brown the top.

RUMBLETHUMPS

Steps:

• Butter an 8 cup baking dish.
• Preheat oven to 350°F.
• Saute Chopped onion in 2 tbsp butter until translucent.
• Blanch Kale in a large pot of boiling salted water until.tender, then quench in ice water.
• Using a slotted spoon, transfer Kale to a bowl.
• Return water to a boil and add potatoes.
• Cook until tender.
• Drain and return potatoes to the pot.
• Add butter, finely minced garlic and sour cream and mash potatoes.
• Mix in leeks, ½ of the sauted onion and then Kale to potatoes.
• Add half the cheese and mash into potatoes.
• Season to taste with salt and pepper.
• Spoon mixture into prepared dish.
• Sprinkle with cheese.
• Add sauted onion to the top of Dish in a 2-3 inch wide strip.
• down the center.
• Bake about 35 minutes until cheese bubbles.

RUMPLEDETHUMPS

Steps:

• Peel and coarsely chop the potatoes. Boil in salted water until tender, about 15 minutes.
• Steam the cabbage, leeks, and broccoli.
• Melt 2 tb. of the butter and add the mace.
• Combine the cabbage, leeks, and broccoli with the seasoned butter; salt and pepper to taste.
• Drain and mash the potatoes with the remaining butter and the milk. Salt and pepper to taste.
• Combine potatoes with other vegetables.
• Oil a 9 x 13 pan and spread the vegetable mixture in it.
• Sprinkle with grated cheddar.
• Broil for a few minutes, until the cheese is bubbly and slightly browned.

RUMBLEDETHUMPS (SCOTTISH MASHED POTATO AND VEGGIE CASSEROLE)

Steps:

• Preheat the oven to 350°F.
• Place the mashed potato and swede into a large mixing bowl. Put to one side.
• Melt about 1/4 of the butter in a frying pan, add the finely sliced cabbage or kale and cook gently for minutes until softened but not brown.
• Add the cabbage or kale to the bowl of potato and turnip, add the remaining butter and mash together. Season with salt and pepper to taste.
• Place the mashed vegetables in an ovenproof baking dish, sprinkle the cheese on top, cover with a lid or aluminum foil and bake in the oven for about 30 minutes or until heated right through. Remove the lid and cook for a further 5 mins or until golden brown on the top.
• Serve piping hot as a side dish with a casserole or any hearty foods. Rumbledethumps is also good as a dish on its own.