A salute to Scotland at Hogmanay. The Scots are renowned for their new year celebrations, so here is my tribute offering: an easy nutritious and restorative recipe from that beautiful country. Veganised.
+ Food For Free: freshly picked tender nettles, packed with iron, adding extra goodness to a soup of potatoes, swede (also known as turnip) and onions.
According to Wikepedia:
“Crofting is a form of land tenure, and small-scale food production particular to the Scottish Highlands, the islands of Scotland, and formerly on the Isle of Man.”
“The roots of Hogmanay perhaps reach back to the celebration of the winter solstice among the Norse, as well as incorporating customs from the Gaelic celebration of Samhain. The Vikings celebrated Yule, which later contributed to the Twelve Days of Christmas, or the “Daft Days” as they were sometimes called in Scotland. Christmas was not celebrated as a festival and Hogmanay was the more traditional celebration in Scotland. This may have been a result of the Protestant Reformation after which Christmas was seen as “too Papist”.”
I love that ….they are daft days indeed !
CROFTER’S BROTH AND POTATO SCONES
- Bunch of young tender nettles (Gather carefully as they often sting!)
- 4tbs. oil (I used olive oil)
- 1 large onion ( approx 200gms.)
- 800gms. floury potatoes
- 1/2 swede ( approx. 350gms.)
- handful of fresh herbs …I used winter savoury which has a gorgeous earthy fragrance/ or 1 tbs. dried mixed herbs
- 1L strong flavourful vegetable stock
- 1 tsp. salt
- 16 peppercorns freshly ground
- 1-2 tbs. yeast extract ( I used vegemite)
- 100ml soya cream ( completely optional)
- 400gms. floury potatoes
- 100 gms. self raising flour
- 65gms. vegan spread (suitable for baking)
- 1/2 tsp. salt
- For the scones: Peel and wash the 400gms. potatoes. Boil until tender.
- Drain and set aside.
- Wearing gloves, wash nettles, remove all stalks and tough leaves.
- Finley chop or blitz briefly in blender. Set aside.
- For the broth: Peel and wash 800gms. potatoes. Finely dice, or blitz on pulse until small chunks.
- Peel and wash swede. Finely dice, or blitz on pulse until small chunks.
- Peel and chop onion.
- Finely dice, or blitz until shredded.
- In a large heavy casserole, add 4 tbs. oil.
- On medium heat, saute onions for 3 mins.
- Add swede and saute for a further 5 mins.
- Add potatoes and saute for a further 3-5 mins.
- Add finely chopped herbs, salt and pepper.
- Add 1L of hot flavourful stock.
- Bring to boil, then cover and simmer gently for 45 mins.
- After 20 mins. stir in 1-2 tbs. vegemite. (Taste as you go)
- 10 mins. before serving, stir in finely chopped nettles.
- Add non-dairy cream (entirely optional – I didn’t bother) just before serving and allow to warm through.
Once the soup is underway:
- Take the potatoes set aside for the scones, and in a large bowl, mash them, and then add all other ingredients: vegan spread, salt, flour.
- Combine well until it forms a smooth stiff dough. Knead lightly.
- Place on a floured surface and roll into a circle about 1cm deep.
- Slice the circle into 6 triangular shaped scones.
- Using a lightly-oiled griddle (a frying pan will do but not so good), fry the scones in batches, 4-5 mins. on each side until golden.
Keep warm until ready to serve.
Serve immediately with piping hot crofter’s broth.
A tasty, simple, effective, nutritious, restorative, frugal meal.
What more could I ask for?
Happy New Year!