Does anyone have a recipe for stovies?!
Can anyone help?
Thank you x
Answers: I know it's ridicuous, I'm Scottish and have no idea how to make stovies!!!!!
Can anyone help?
Thank you x
www.stovies.com
Stovies Recipe
Stovies is traditionally a left over dish from the Sunday Roast, using the tatties, meat and dripping leftovers all thrown into one pot. The origins of stovies are said to come from a time when masters would give their servants the left over food from Sunday lunch. They would take this home or to their quarters and make a dish that could last them all week and was easy to cook.
Stovies can be cooked on the hob or in the oven (gives a nice browned crispy coating). There are various recipes depending on taste. The amount of stock used varies from recipe to recipe and really depends on how moist you prefer the dish. Meat used varies from chicken, beef and lamb. Some people use tinned corned beef. Stovies is best served with oatcakes.
Ingredients:
Left over Beef diced up
4 large Tatties partially boiled and sliced
1 thinly sliced onion
1 tablespoon of dripping from the cooked beef
A wee bit of beef stock
Salt and Pepper
Cooking Directions:
1. Add a wee bit of lard to a pot and gently cook the onions until soft. Add the beef (chicken/lamb can be used if prefered). Add salt and pepper.
2. Cover with tattie slices and cover with the stock depending on how moist you prefer the meal. We add a wee bit and top up as required
3. Simmer on the hob for about an hour or cook in the oven at 190c for about 50 minutes.
4. Serve piping hot with oatcakes, beetroot and skirlie.
http://www.scottishrecipes.co.uk/stovies...
Skirlie Recipe
-Skirlie is also a great addition to mince and tatties or stovies. The name comes from the way it's cooked - skirled in the pan. It is also called Scottish stuffing.
Ingredients:
50g of butter or dripping
1 onion - finely chopped
175g oatmeal
Salt and pepper
1. Melt the butter in a pan and add the onion, frying gently to soften.
2. Stir in the oatmeal, season and cook gently for 10 minutes.
3. Serve with Stovies
http://www.scottishrecipes.co.uk/skirlie...
Ingredients:
4 oz cold, diced lamb (two-thirds of a cup)
1? lb potatoes, peeled and sliced. Some people use alternate thin and thicker slices - the thin ones then turn to mush.
1 (or two if you prefer) large onion, very thinly sliced.
1 level tablespoon good quality dripping (from meat or bacon). If dripping is not available, cooking oil will do (though not as good a flavour).
Stock or water
Salt and pepper, nutmeg or all-spice for seasoning
Chopped parsley or chives
Method:
Melt the dripping in a large pan (preferably with a tight fitting lid), add a layer of sliced potatoes, then a layer of onion and next a layer of meat. Add enough stock or water to cover (though some prefer their stovies dry, in which case add only 2-3 tablespoons). Then repeat the layers once again and season the dish thoroughly - in addition to salt and plenty pepper, add some nutmeg or all-spice).
Cover and cook over a low to moderate heat (shaking the pan occasionally) for about 30 minutes or until the potatoes are tender and the liquid is absorbed. Serve with a sprinkling of chopped parsley or chives (or chervil).
Scottish Stovies
Ingredients
1 onion, medium, sliced thinly
4 potatoes, partially boiled and sliced
4 ounces beef, small slabs, it's really not particular
1/2 cup beef stock
Directions
Add a bit of lard to a pot and gently cook the onions until soft. Add the beef (chicken/lamb can be used if prefered). Add salt and pepper.
Cover with potato slices and cover with the stock depending on how moist you prefer the meal.
Cook in the oven at 190c for about 50 minutes.
Serve hot with oatcakes and skirlie.
http://www.snacksby.com/recipes/221/Scot...
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