My other post about Saint Andrew’s Day is coming! received this great comment from Richard T:
Your recipe for neeps and tatties is what we orcadians call clapshot and many of us adventurous northerners add half an onion to boil up with the turnip (aka yellow turnip, swede or rutabaga) which makes it irresistable. For starters, we’d like spoots if the tide is low and the lamb is best from North Ronaldsay where of course it lived on sea weed when alive. There can only be Orkney fudge cheese cake to follow perhaps topped by grimbister cheese and washed down with Scapa – better than Highland Park.
I should have gone into a bit more detail about Scottish food since the thought of an Abroath Smokie occured to me as a starter, except that they are best fresh. Richard mentions spoots which is a type of shellfish (Razor Fish) from the Orkney Islands. Both the smokies and spoots sound hard to come by at the local Sainsburys. Although, spoots and troots would be an interesting Saint Andrew’s Day menu–and easy to remember.
His suggestion of Orkney Fudge Cheese cake sounds pretty good as well. I do have a thing for fresh pettycoattails (Scottish Shortbread) from Inverness though. I would really love to line up that Orkney Fudge Cheese cake and the recipe is amazingly simple.
I can come up with a lot of nice single malts as well, but some of my guests don’t appreciate the uisge. Too bad there isn’t any good Scottish wine for those people who aren’t whisky aficionados.
Here is the recipe for Orkney Fudge Cheese Cake:
Orkney fudge cheesecake
By: Sue Lawrence From: Market Kitchen
Prep time: 25 min, plus chilling
Cook time: 0 min
Serves: Makes 1 x 24cm cake
Sue Lawrence naughty no-cook cheesecake has a smooth cream cheese topping flecked with chewy chunks of fudge, piled on an oaty biscuit base
* 250g/9 oz Hobnobs ( or other oaty biscuits), crushed
* 75g/2¾ oz butter, melted
* 200g/7 oz Philadelphia cream cheese
* 300g/10 oz Orkney Fudge (or Shetland Fudge which comes in different flavours)
* 600 ml/1 pint double cream, lightly whipped
1. Lightly butter a 24cm springform cake tin.
2. Make the base by combining the biscuits and butter and pressing into the base of the tin.
3. Beat the cream cheese until soft.
4. Grate 250g of the fudge (I use my food processor) and tip into the cream cheese. Combine gently – folding in slowly – with the cream.
5. Chop the remaining 50g fudge and scatter over the biscuit base.
6. Spoon the cream mixture over the top and cover. Chill for at least 6 hours (24 hours if possible) in your freezer before carefully “decanting” and serving in wedges.