Rumbledethumps (gluten-free; dairy-free & vegan alternatives)

 

Dish_of_Scottish_classic_potatoes_and_kale_with_cheese_on_top
Freshly baked Rumbledethumps. Image: Kathryn Hawkins

Great name for a recipe eh? What’s more, I haven’t made it up. This is a Scottish classic, and I’ve chosen to post it now for 2 reasons. It’s been very cold here this week and this is fabulous comfort food, and also with the festive season nearly upon us, it is an excellent recipe for using up leftovers. It uses 2 of my favourite vegetables, potatoes and kale (or cabbage).

I love kale. So much flavour and texture, I think it out-strips cabbage and other greens in every way. Up until a couple of years ago, Cavelo Nero, Italian black kale, was my favourite variety, but then along came mini kale and my mind was changed. Very quick to cook, simple to prepare, with a milder, slightly sweet and nutty flavour, it looks very pretty too. The small leaves are  also excellent raw in winter salads.

Colander_of_mini_kale
Mini kale. Image: Kathryn Hawkins
Close-up_of_mini_kale
Heads of mini kale, up close. Image: Kathryn Hawkins

So on with the recipe. Traditionally, this is a very simple combination of leftover cooked potatoes and cabbage fried with onion and then grilled with cheese on top. What’s not to like? The name, by the way, is believed to come from the combination of the “thumping” sound associated with mashing potato and the mixing together of the ingredients (a “rumble”). Here’s my version.

Serves: 3 to 4 as a side dish

Ingredients

  • 150g mini kale, kale, cabbage or other greens (if you have leftovers, you’re halfway there with the recipe already)
  • 500g cooked potatoes (I had some boiled small potatoes with skins on to use up)
  • 25g butter or dairy-free margarine
  • 1 tbsp. vegetable oil
  • 1 leek, trimmed and shredded (or use thinly sliced onion if you prefer)
  • Salt and freshly ground black pepper
  • 50g grated Scottish Cheddar or dairy-free/vegan grated cheese
  1. If you are starting from scratch, prepare the greens and cook them in lightly salted water for 3-5 minutes until just tender. Drain well.
  2. Put the potatoes in a bowl and mash them to crush slightly.
  3. In a large frying pan, melt the butter with the oil and gently fry the leek for 3-4 minutes until softened (if you’re using onion, cook it gently for longer, until tender).
  4. Stir in the potatoes and greens, and stir fry the vegetables gently together for 5-6 minutes until thoroughly heated. Season well and transfer to a heatproof dish.

    Steps_to_making_Rumbledethumps
    Basic preparation of Rumbledethumps. Image: Kathryn Hawkins
  5. Preheat the grill to medium/hot. Sprinkle the vegetables with grated cheese and grill for about 5 minutes until golden and bubbling. Serve immediately.
A_spoonful_of_Rumbledethumps
Comfort with every spoonful. Image: Kathryn Hawkins

 

 

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