Helen's Home Cooking:Scottish Mince, Neeps n' Tatties

[@whatdidujustcallme]

Thank you so much for this! :) gonna make this for next week, my father is Scottish and I grew up with him cooking up traditional Scottish recipes such as this one, Scottish tablet, shortbread and haggis, we always celebrated burns night and still do, this brought back memories for me with my father cooking for us, I’m proud of my Scottish heritage and even more so now as I discovered my mother’s ancestry also has many ancestors from Scotland. I sadly haven’t had the privilege to go to Scotland and be with my roots, as I come from a struggling background but I’m hoping I’ll be able to visit very soon. Much love, from Ree, down here in the suburbs of London!❤️

[@TheOrkneyNews]

You are quite welcome, there are a few Scottish recipes that I've done like Stovies and Steak Pie but as you mentioned Tablet I shall put the link up at the bottom. I believe that being Scottish is something to be really proud of too, I often say that we invented the Modern World not to mention how many of us are spread right across the World. For a wee country we made a big difference. You will make Scotland I'm sure and by busing it and camping you can hopefully keep your costs down. Thank you for taking the time to comment, it's always appreciated. H kzbin.info/www/bejne/poWce2uIfqqcaqs

[@murraydalziel1091]

Why more people do not love this is beyond me. A Lovely down to earth Scottish housewife giving us tips on how to cook, but from her own kitchen with simple everyday ingredients , normal equipment and not a studio set up with multiple cameras and tidy up persons between shots. Need more people like Helen and Cheryl who does 'whats for tea' . Please keep them coming. Thank You.

[@TheOrkneyNews]

What a lovely comment, thank you, there will be new ones coming up soon. We are currently on the road in our motorhome so we can film but uploading can be an issue. Tattie and leek soup is in the bag for once we are home. H

[@fishfootface]

So very true ❤

[@bigmacntings7451]

this is absolutely good honest scottish staple food. very simple but very very tasty.

[@gregoryfeast3968]

This was new for me...I made it and we LOVE IT SO MUCH!!!! Thank you so much and you have a wonderful channel for us in the U.S. to enjoy!

[@TheOrkneyNews]

Delighted to hear that you all enjoyed it. Hoping to get filming again soon H

[@bigmacntings7451]

every time I make it for my boy ,it gets completely demolished!

[@lyndaoneill7813]

Oh that was brilliant.Not made that fur a while.Gonna have that fur tea at the weekend,it reminds me of ma granny,this was one of her weekly meals as she knew all us wee ones loved it.Thanks and keep them coming.Plain,simple foods done without all the showmanship of those master chef people.Nothing beats the home cooked simple but tasty food.Woukd love to see yer stovies,that was a staple of ma dear old gramps.👍👍🌹

[@TheOrkneyNews]

Your wish is my command 👇👇thank you for the lovely comment, it really is much appreciated. I love that the mince seems to be invoking childhood memories, a very special time. H kzbin.info/www/bejne/rHymZpuDp92Df8k

[@theresawareness8358]

I been veggie for years now but my gran, a Scottish woman, would make this. I though I found it a little emotional when I looked down and saw some tears , then I realised I was drooling.

[@TheOrkneyNews]

Lol, my daughter uses plant alternatives and says that they work really well. H

[@NarutoUzumakiofficial]

This looks good. I'm moving to Scotland, from the USA for Uni soon. So i'm trying to learn as much as I can about the cooking over there

[@TheOrkneyNews]

Sounds like a plan and thankyou. Good luck in Uni. Which part of Scotland are you moving too, be careful you don't fall in love with out wonderful country or else USA may lose you for good. H

[@TheOrkneyNews]

Sounds like a plan and thankyou. Good luck in Uni. Which part of Scotland are you moving too, be careful you don't fall in love with out wonderful country or else USA may lose you for good. H

[@NarutoUzumakiofficial]

@@TheOrkneyNews Edinburgh. Seems like a lovely city.

[@TheOrkneyNews]

It is that, my stomping ground when growing up as I come from just 7miles outside of the city centre. Hope you settle well, enjoy. H

[@timothyshortnacy7550]

Enjoyed watching you cook! You are very organized! Love your containers of spices and such above your counters.

[@TheOrkneyNews]

I'd be absolutely lost without all my herbs and spices, you should see the cupboard in our motorhome, likely the best stocked one around. Glad that you enjoyed the video. Thank you for taking the time to comment, it is very much appreciated. Hx

[@timshannon6458]

Love your recipes,Your accent is lovely,bet you can sing as well.You are a happy woman,God bless you,

[@TheOrkneyNews]

What a lovely comment, sadly though singing is not my fortè much though I wish it was. Hoping to get back into the kitchen soon, currently turning a bedroom into a kitchen and working between the old and the new is not conducive to filming. H

[@snowyskylar8821]

Thank you from northern Australia.

[@TheOrkneyNews]

You are quite welcome, chuffed that you enjoyed it. H

[@davidcampbell2845]

Pure magic. Nostalgic, and also very current - economical and tasty native cooking that every Scot over the correct age will recognise. Well done.

[@TheOrkneyNews]

Thank you David, at the heart of these recipes is a desire to help people on a tight budget, so your comment means a lot. So pleased that you enjoyed it. H

[@JP-xu7gh]

@@TheOrkneyNews I grew up in the fifties to seventies in Scotland 🏴󠁧󠁢󠁳󠁣󠁴󠁿 until I moved boy do I miss those simple delicious meals mince tattles neeps or a nice big plate of stovies with the dark crust I believe bisland white bread and brown HP sauce kistsmacking my lips here

[@TheOrkneyNews]

@@JP-xu7gh sometimes the old recipes are the best. Here's my Stovies one, controversial as it is. H kzbin.info/www/bejne/rHymZpuDp92Df8k

[@bluesmaster9896]

My Ma used to add the turnip to the spuds and mash together with pepper ,lovely with mince ,but we're Irish descent .

[@kitchenpractical7967]

Many thanks, this video content is really practical.

[@TheOrkneyNews]

Thank you very much, just trying to help folks learn the basics and centred around folk on a budget.

[@suzanneroberge494]

Made your version for dinner tonight. I think the bay leaf, garlic & soy sauce were good additions. Thank you for sharing your recipe & teaching me this. Although I have Scottish ancestry, I've never had this before. God bless

[@TheOrkneyNews]

Thank you, it means so much to have people try my recipes and enjoy them, then taking the time to let me know. H

[@fishfootface]

Bog standard it may be but my mouth is watering, watching you make this meal. YUM!!!

[@keithhewitt7822]

I watched this with the sound off and the subtitles on ,It's bloody hilarious!!

[@TheOrkneyNews]

Yip, subtitles don't do Scots, just wait until my Gaelic lessons pay off ;) we all need a good laugh, pleased to oblige. H

[@judybage4083]

Proper comfort food. I love neeps. Swede for me as ‘south of the border’ but I know it’s named different in different places just delicious 🤤

[@joegill3612]

Swede in south of England, turnip in the north of England.

[@judybage4083]

@@joegill3612 for me in Yorkshire swede and turnips are two different vegetables. Helen was calling the swede neeps so we were discussing the different names a swede has. I like both turnips and swede. Mash them together and add carrots too and I could eat a plate full.

[@bigmacntings7451]

@@joegill3612 my dad's side of the family were from western isles and glasgow, my mum's side of the family from ireland. several itertions of this traditional dish have been made!! it's a family heirloom though, i passed the recipe down to my children as a way to keep tummy's full and happy on a tight budget. Anyone watching looking for ideas for feeding the family on a shoestring,this is worth it's weight in gold.

[@wildlifenaturetravel]

I like how you make this your own. I don't add garlic to mine but I do add a bit of HP Sauce in there 😛

[@TheOrkneyNews]

I've only recently started adding garlic, just a little compared to what I'd usually add. It is most definitely optional though. Glad you enjoyed it. H

[@HepcatHarley]

Fantastic! I searched for a Scottish cook for this traditional dish and here you are rocking it :) I always wondered if the Scots put a wee dram in it at some point but I guess that would just be a waste of good whisky :) Keep up the good work.

[@patpickren7294]

❤️. Love this! Thank you!

[@TheOrkneyNews]

You are most welcome, so glad you enjoyed it. H

[@joanbartlett533]

Thankyou trying to do it for the first time x

[@TheOrkneyNews]

Let me know how it goes 🤞🤞H

[@joanbartlett533]

@@TheOrkneyNews not as good as the haggis tatties & neeps we once had in a pub in scotland my cooking not yours xxx

[@Westeross]

Just tried to replicate this following your video closely Helen...all the way down under in Australia 🇦🇺👍🏼

[@TheOrkneyNews]

Did it work, were you transported Outlander style straight to Scotland? Do hope you enjoyed it.

[@dv6800]

In the southern United States, neeps are called rutabagas. They are a standard country dish, chopped and cooked with bacon in it. I like your recipe and will be trying it.

[@TheOrkneyNews]

Let me know how it goes. Thanks for taking the time to comment and for letting me know about rutabagas, interesting to learn. H

[@agneskromah3186]

Simple and short recipe looks delicious thank you.😛

[@TheOrkneyNews]

You are quite welcome, it had never occurred to me to put these ones to video until my girls laughingly said that neither themselves nor their friends would know how to make these "old fashioned" meals. H

[@lizjackson9909]

Luv some mince and tatties! Gonna be trying this recipe fir sure! Miss my Scottish food 🏴󠁧󠁢󠁳󠁣󠁴󠁿

[@TheOrkneyNews]

Thank you, let me know how you get on. H

[@jnicholas-windsoramyisrael46]

Takes me back to my childhood 😊 used to hate neeps but can't get enough of it now lol. Yeah I recall the ice cream scoop potatoes at school lol & I'm only 32, good old days lol

[@TheOrkneyNews]

Indeed, I guess it was a good way to portion school meals out, hubby likes dollops, ice cream metaphor still ;)

[@jnicholas-windsoramyisrael46]

The Orkney News Yeah but my school forgot to take out the black eyes. When I have mash tatties I like a ladle full 😊 but that’s rare. Milk & butter to mash is the best way.

[@patpickren7294]

Laz Arus So, are you a traitor to the Scottish people?

[@jnicholas-windsoramyisrael46]

Laz Arus Care to explain your comment sweetie 😘

[@gazzfoster3250]

Thank you for doing this. I'm English but love neeps and tatties. But my favourite is stovies. Mmm

[@TheOrkneyNews]

You are quite welcome, glad you enjoyed it. Not sure if you found/seen my Stovies, the link is below, it's longer than most of our recordings, but people seem to have enjoyed it too. H kzbin.info/www/bejne/rHymZpuDp92Df8k

[@jimmclean9312]

Just back from Benidorm by the looks of that lovely tan.

[@TheOrkneyNews]

Nope, just Orkney, Scotland and a dog to walk lol. H

[@sherylagli2333]

Thanks for sharing 😊😊😊

[@TheOrkneyNews]

You are most welcome. H

[@hankwaddingham5025]

awesome...

[@LindaEBrown]

Love the recipe. Love your accent.... Couldn't understand a word you said :)

[@TheOrkneyNews]

I believe the subtitles are even worse however worth a watch apparently if you are in need of a chortle. H

[@bigmacntings7451]

haha her scottish accent is mild!! full on drunken glaswegian is much harder!!!!

[@standonald5145]

Haw Helen , yon platefie o grub looks gid enouf tie eat, mite and iv been eating mince an tatties, amongst other things for over 65 yrs one of my favourite dishes . The only difference is i make a large batch up in a pressure pot, 1 kilo of mince, 5 large carrots, 3 large onions , and 20 mins before end add half a kilo bag of garden peas , i end up with 8 meals Stan.

[@TheOrkneyNews]

My Granny used to put peas in her Mince. Sounds like a fabby Idea making a great big batch, it'll keep you going a while. Thank you so much for taking the time to comment. H

[@standonald5145]

The batch either lasts 8 weeks, 4 weeks or 2 weeks, depends upon how hungry am feelin , eye do the same thing with large cambridge sausages, an ma Butcher is Forsyth in Peebles S.

[@geoffpriestley7001]

In yorkshire turnips are brown swedes are white and smaller

[@TheOrkneyNews]

Exact same here, Cornwall too.

[@dalex60]

You can season the meat with some salt, pepper and garlic powder, (house seasoning) to help get rid of the raw meat smell while browning..

[@TheOrkneyNews]

A great tip. Thankyou. H

[@dalex60]

The Orkney News - 1 Cup salt + 1/2 Cup black pepper + 1/2 Cup garlic powder. Store airtight, use to taste.

[@abbyanderson4171]

Looks yummy! Well presented,Is that the neighbours washing flapping in the wind?

[@TheOrkneyNews]

Missed this comment, thank you very much, but nah, it's my own washing on the line lol. H

[@peterduggan5059]

Love this. Pete london x ♥

[@TheOrkneyNews]

Thank you very much. So pleased that you enjoyed it. H

[@davidjohnston5692]

Yes I’m also Scottish and that is a turnip to us many may argue but it’s a fecking turnip!!! Lol

[@TheOrkneyNews]

I concur. H

[@leemacgregor]

HI Helen GREAT VIDEO

[@TheOrkneyNews]

Thank you, very much appreciated.

[@minotaur818]

In Scotland, is it common for people to add peas to the mince? Thought it might be a good protein filler if meat is too expensive

[@TheOrkneyNews]

I'm sure that would work just fine. I don't but my Granny did. H

[@minotaur818]

@@TheOrkneyNews interesting. How often would your grandma make these back in the day?

[@TheOrkneyNews]

@@minotaur818 In Scotland mince and patties were a staple, you would have this meal every week. The veg was a great way to eek out the mince. Today when purse string are tight or you're cutting back on meat folk add some lentils to bulk there mince out. Most often in things like Bolognese and Lasagne where there are more stronger flavours. But yes growing up we would eat mince weekly. H

[@TekgraFX101]

Looks delicious

[@TheOrkneyNews]

Nothing quite like good old fashioned mince and tattie or mions agus buntàta in Gàidhlig which I am thoroughly enjoying learning. Thank you for taking the time to comment. Watch our for the Village Bread 🍞coming soon. H

[@emperorpalpatine783]

Looks amazing. I Love my mince and tatties with the veg you have to have lurpack in the tatties and tumshie doughballs too lol

[@TheOrkneyNews]

Apologies first and foremost, I missed this comment when you posted it hence taking so long to reply. A family favourite in this house for sure. Love our Doughballs too, a real comfort food. H

[@johnostrue7061]

In the U.S. we call neeps rutabagas

[@TheOrkneyNews]

This I did not know, I'll stick with neep, not such a mouthful to say. H ;)

[@bmbrth1]

I made this the other day and used Turnips (I am in MO) now I know why it looked so different! Going to search for rutabagas next time I am at the store! Thanks!

[@TheOrkneyNews]

@@bmbrth1 good luck, let me know how you get on. H

[@GothTins]

Rutabaga and turnips are not the same thing. Rutabaga are green on the outside and the leaf stems grow up from the sides of the bulb, as well as the top. Turnips are red, brown, or purple on the outside and the leaf stems only grow out from the very top of the bulb. Rutabaga don't taste like turnips or swede either. They are all great though.

[@bmbrth1]

@@GothTins which one is in the video? My turnips are white on the inside and the rutabaga is golden, like all the videos on this dish that I have seen. I do have both in my fridge right now, maybe I will.make them all :)

[@delhatton]

Delightful and delicious

[@TheOrkneyNews]

Why thank you, so pleased that you enjoyed it. H

[@hazelscobbie8290]

My mum still loves the wee scoops of tatties lol

[@TheOrkneyNews]

The joys of being unscripted, I just say whatever comes to mind lol. H

[@allythescot]

Lol Helen aye Turnip,the big yin,Yar MADE ME HUNGRY,Getting back to that time oh year for this great Meal,Ally

[@TheOrkneyNews]

Any time of year for hubby lol.

[@allythescot]

@@TheOrkneyNews lol

[@stevekollios6292]

I'm in love

[@TheOrkneyNews]

Pleased to hear it, mince is always a favourite. H

[@sharonstotts7493]

My mothers was scotch/Irish You sound like everyone that was in my life growing up .☺️ I have my Auntie Annie's fly cemetery recipe and her short bread recipe. They've all passed on, I don't get to hear that lovely brogue. So I watch you.

[@TheOrkneyNews]

What a lovely thing to say thank you. Hopefully listening to my chuntering on will bring back some memories for you. They may not all be Scottish recipes but there are over 100 videos now for you to choose from, if that's not too much of a scary thought 😉 😱

[@athollmcnicoll1028]

So Orcaidians don't use Peas in their Mince, that is an awfa shame as peas give it to freshening and away from just the brown and onion colouration. That is my take on Scottish Fare, always add frozen peas or a tin of garden peas. Cheers Helen for sharing.

[@TheOrkneyNews]

Think like me it's mainly carrot and turnip that is used for colour. My Govan Granny always put peas in her mince so wondering if it's a West Coast thing as I'm from the Edinburgh side. Hope you are enjoying the videos. H

[@athollmcnicoll1028]

@@TheOrkneyNews My Gran bless her cotton socks up there in heaven, used to teach me how to cook and clean out bowls of goodness with my fingers and she always made Mince and tatties with Peas in preference to Carrots and Neeps as that she made into a "Murley In or Neep Brose"

[@bigmacntings7451]

@@TheOrkneyNews I think you might be right as a west coast thing. My folks are from glasgow and always used to put peas in. Always used to use diced neeps and spuds in with the mince rather than mashed too.Still delicious. Clean plate every time!!. This is one of those dishes that having a higher fat content/lower priced mince actually works in your favour,it just seeps through into the rest of the mix and gives it bags of flavour.

[@InFltSvc]

I watch another lady on KZbin called ( What’s for tea) and she also serves mashed turnip and they are that color. I can not find them here in Florida and want to make them. 😬.

[@TheOrkneyNews]

I have been told that rutabaga is the same thing as yellow turnip but having never had it I can't say for sure, but if you can source it you could give it a try. H

[@InFltSvc]

The Orkney News I will ! Thank you

[@awomansfriend5784]

❤️❤️

[@LarryGraham7]

I use dark soy sauce too.

[@sharonstotts7493]

Question ❓ Mince= ground beef? 💕 From USA

[@TheOrkneyNews]

It does indeed, I always try and use steak beef, something like shoulder is quite good for taste. H

[@sharonstotts7493]

@@TheOrkneyNews thank you so much for a quick reply.

[@bigmacntings7451]

yes it's ground beef. This is one of the recipes that higher fat content works better as it gets reduced. as it seeps out and you add the stock it really fills the whole dish. for pasta i would say the opposite is true. lower fat content and left in passata/sauce longer is preferable.

[@chrisrichardson774]

Garlic powder? Just bisto along with the onion carrots and turnip food me, just how granny made it

[@TheOrkneyNews]

Love my garlic but it is optional and strangely just something I've been adding recently. H

[@metroplexchl]

Dear God. I'm from Texas...that's a turnip? I thought everything was bigger in Texas. Our turnips are the size of tennis balls...maybe a little bigger. That damn thing is the size of a loaf of bread!

[@TheOrkneyNews]

It is indeed. The wee ones we call swedes. The flesh of the turnip is yellow, in the swedes it's white. Hope you enjoyed the video. You made me laugh out loud so thank you for that. H.

[@samat501]

A dod o totties love it

[@bigmacntings7451]

yup,I understand it. youtube interpretation " a little bit of potatoes"

[@infoscholar5221]

In the US South, if it's pink on the outside and white on the inside, we call it a turnip, whilst we'd call that big yellow fella a rutabega. Also, I wonder why you Scots don't drain your grease?

[@TheOrkneyNews]

It's steak mince with only around 5% fat so I leave it in the mince for flavour. I've heard the rutabega being like our turnip. H

[@crazymairnonaya8379]

You don’t drain - check out Jamie Oliver’s video on breaking down minced meat. You cook until the water disappears and then you hear the sizzle. That’s where the flavour comes from! Sorry his video is for bolognese but the cooking of the mince is the same. It tastes so much better try it! 😀.

[@crazymairnonaya8379]

Sorry here’s the video kzbin.info/www/bejne/Y5ipaZdjm86nobc

[@bigmacntings7451]

it's not drained because that is where the flavour is in these dishes.You are cooking the type of vegetables that absorb fat and flavour in these recipes,so 15-20% fat is ideal. Proper scottish comfort food and cheap,nutritious and tasty on a tight budget. Pasta sauces you can either buy cheap and drain or get the good stuff(10% steak ideally, but if on a budget 20% pork and beef+drainage).Pasta sauces personally i prefer the texture to the meat to remain as intact as possible.The veggies you are using are for "freshness" rather than bulk. There is a definite distinction with what fat content v what you cook.

[@Mod-rw9cw]

My mam used to make this on the poor day of the week in our house ,which was a Wednesday in the 70s. She hated it and we weren’t that keen on it either. Some people are easily pleased though.

[@lounolastname4477]

Maybe your mother wasn’t a very good cook and boiled the mince to destruction and it tasted bland and rubbery? I don’t have a “poor day of the week” as fortunately times have changed, but mince is still a favourite when we do have it. I often add Garam masala, Worcestershire sauce, ginger and fenugreek

[@geoffpriestley7001]

Tatty and neeps fried on monday for tea?

[@jimclark1374]

Garlic! My mother would be turning in her grave.

[@TheOrkneyNews]

It's a recent addition for me too, so I can understand her spinning, but IMO it just gives an extra little something, completely optional of course. H

[@chrissimpson873]

I’ve been a huge fan of garlic pepper for the last year, maybe worth a try. I put it in almost everything, it’s fab in scrambled egg ;)

[@cohenshcohen]

Not bad hen...

[@TheOrkneyNews]

Thankyou. H

[@jackobite68]

i thought everybody called them neeps

[@TheOrkneyNews]

We certainly call them neaps up here.

[@breakfastwithdonald]

Braw

[@danomalley2473]

One thing I don't understand: Every f***in thing she just said ;)

[@TheOrkneyNews]

Oops, sorry about that. I'd recommend subtitles but they'll likely make even less sense. H

[@anniegetyrgun8741]

The food looks lovely BUT You didn’t wash your hands after handling the mince then touched everything else, spoon, oil etc. that’s so unhygienic

[@jerrej1399]

Put the subtitles on, it all makes sense now, if your north of the border you just talk in riddles? :)

[@Beruthiel45]

Did you try the captions? They made absolutely no sense whatsoever, just made it more confusing. I can hear fine, and I'm a Geordie so the accent isn't so much an issue, but talking fast is! Slow down a wee bit for us, ta very much. 😊😘

[@jerrej1399]

@@Beruthiel45 As Alan Partridge once said 'I'm sorry that was just Noise'

[@georgehenry6350]

OH NO, NO, NO,.. NEVER ..GARLIC

[@DoctorMeatDic]

Turnips are white. You can't just call a swede a turnip. It's a totally different vegetable. Just correct the history of Scotland and start calling them swedes. Be big enough to admit you've made a mistake.

[@TheOrkneyNews]

Can't agree I'm afraid and I'll give up a tumshie (turnip) lantern in my defence. In Scotland you need a yellow fleshed large turnip to make a tumshie lantern on Old Hallows Eve, no way would a wee white flesh swede do. H

[@DoctorMeatDic]

@@TheOrkneyNews it’s not a matter of agreeing. I can call an elephant a hippo. Still doesn’t make it a hippo. Turnips are white. This is not a turnip.