Retro Chic Comfort Food,
The Grand National
~ Scottish Potato, Cabbage & Cheese Gratin with Chives ~
Old method and recipe for making Rumbledethumps:
Take a peck of purtatoes, and put them into a boyne — at them with a beetle — a dab of butter — the beetle again — anither dab — then cabbage — purtato — beetle and dab — saut meanwhile — and a shake o’ common black pepper — feenally, cabbage and purtato throughither — pree, and you’ll find ’em decent rumbledethumps.
Blackwood’s Edinburgh Magazine, October 1825, in one of a series of dialogues between wits under the general title Noctes Ambrosianae, this one written in a faux-dialectal style that needs interpretation: peck: a dry measure, two imperial gallons in volume; purtato: potato; boyne: a big, flat shallow tub or bowl; beetle: a very heavy mallet; anither: another; saut: salt; feenally: finally; throughither, mixed up; pree: prove or test by tasting.
This lovely Scottish recipe is a hit in our house, we all love it – and anything with a name as quirky as Rumbledethumps has to be a winner too……..it’s a bit like what’s in a name, and the reason why I am having a flutter and putting my money on Sea Bass in the Grand National today. In actual fact this would be a PERFECT comfort meal to enjoy in front of the telly whilst watching the Grand National, and is one of many Retro Chic Recession Proof recipes that have come back into fashion recently. It’s cheap, full of wonderful fresh vegetables and herbs and has the addition of wonderful mature Cheddar cheese, Scottish of course, as well.
So, what is in a name then? Rumbledethumps is similar to Bubble and Squeak, Colcannon and Champ. All these dishes have a combination of potatoes and cabbage in them and were (and still are) the mainstay of the family meal table, as the ingredients are often home-grown and cheap, and the dish is nourishing and is packed with vitamins and protein. The name is thought to be linked to the dish Colcannon’s etymology – “cole” being an old word for cabbage and the cannon part of the name maybe originates from an old dish of potatoes and spinach that was pounded together to resemble a cannonball shape. In the same vein, “rumble” is an old word for scrambling or mashing, and it is thought that the name of the dish may have come from this old culinary term for mashing and pounding vegetables together. Whatever the origin of the name, the dish is a classic and makes a great supper (vegetarian) dish or a innovative and tasty vegetable accompaniment.
That’s it for today, good luck if any of you are having a flutter on The Grand National, let me know if you win or what horse you are backing. Don’t forget my new Giveaway which starts later today…….I have some more Dr Oetker baking and cake decorations on offer……see you later, Karen.
“A wonderful combination of mashed potatoes, Savoy cabbage, cheese & chives – baked OR grilled to give a crispy cheesy topping. This is one of my very favourite family recipes – my Mum used to make it, as did her Mum before her. This is a Scottish recipe, similar to Irish Colcannon, which is also a potato & cabbage dish. You can serve this as a vegetable accompaniment or as a light luncheon dish with crusty bread & extra vegetables. P.S. My daughter calls this baked Bubble and Squeak & always asks for it when she comes home on holiday.”
I am entering this into Ren’s Simple and in Season Event for April: