Book of Days Tales

Robert Roy MacGregor, Scots folk hero commonly called Rob Roy, was baptized on this date in 1671. His name in Gaelic is Raibeart Ruadh MacGriogair, “ruadh” (red) being a reference to his bright red hair. Rob Roy was born at Glengyle, at the head of Loch Katrine, as recorded in the baptismal register of Buchanan Parish.

The Rob Roy is a cocktail created in 1894 by a bartender at the Waldorf Astoria in Manhattan, New York City. The drink was named in honor of the premiere of Rob Roy, an operetta by composer Reginald De Koven and lyricist Harry B. Smith loosely. A Rob Roy is similar to a Manhattan but is made with Scotch whisky instead of rye or bourbon. Like the Manhattan, the Rob Roy can be made “sweet”, “dry”, or “perfect”. The standard Rob Roy is the sweet version, made with sweet vermouth, so there is no need to specify a “sweet” Rob Roy when ordering. A “dry” Rob Roy is made by replacing the sweet vermouth with dry vermouth. A “perfect” Rob Roy is made with equal parts sweet and dry vermouth. The Rob Roy is usually served in a cocktail glass and garnished with 2 maraschino cherries on a skewer (for the standard version) or a lemon twist (for the perfect and dry versions). Pure jet fuel.

I thought clapshot would be a fitting recipe because it is very traditional, using highland ingredients, although it appears in literary accounts in Orkney first. Clapshot is no more than the classic bashed ‘neeps and tatties of the Burns Night supper table, with the two mixed together, perhaps with the addition of chopped wild onions or kale. It’s a good side dish whichever way you make it. The thing is that mixing the mashed rutabaga and potato together, instead of having them served separately, makes a huge difference. Don’t ask me why. I’ve had something very similar in northern Argentina except that the mix was rolled into balls and deep fried. I’ve pressed clapshot into patties and shallow fried it until it is golden with good effect. I hardly need add a recipe.

Clapshot

Take equal proportions of potatoes and rutabaga (swede, wax turnips). Peel them and cube them small. Poach each separately until they are cooked very soft. Mash them well, so that there are no lumps (I use a food processor). Add salt and pepper to taste. Then mix them together well thoroughly. Additions may include chopped chives, chopped green onions, or finely chopped cooked kale. You may also add a little butter.