STOVIES???? how do you make stovies and also can i use any other kind of meat instead of corn beef?!
http://www.google.com/search?hl=en&q=Sto...
- 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 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
from: Maw Broon from the Sunday Post has published a cookbook full of her favourite Scottish and family recipes. Stovies 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.
And another one......
http://recipes.epicurean.com/recipe/1294...
Answers: I googled STOVIES......Here is what I found........basically in the USA it is Leftover Meat and Potatoes....made in a variety of ways and with different ingredients.
http://www.google.com/search?hl=en&q=Sto...
- 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 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
from: Maw Broon from the Sunday Post has published a cookbook full of her favourite Scottish and family recipes. Stovies 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.
And another one......
http://recipes.epicurean.com/recipe/1294...
MMMmmmmm Stovies
What's a stovie?
Stovies is really just any meat, in chunks, with potatoes etc isn't it? This puppy is super-easy, super-cheap, and pretty reliable.
Sausage & root veg stovie
Serves 1
Ingredients
stock cube, any type
1 tbsp sunflower or vegetable oil
1 small onion, halved and thickly sliced (or onion powder put in with sausages for flavour)
3 thick pork sausages, cut in half
1 large carrot, skin left on and cut into 2cm chunks
1 large or 2 medium potatoes, skin left on, cut into 3cm chunks
200g swedes, peeled and cut into 2cm chunks (or use another large carrot)
Optional: 1 parsnip, cut into 2cm chunks
Method
Crumble half the stock cube into a mug and top up with boiling water. Stir until dissolved. Heat the oil in a frying pan, then fry the onion and sausage pieces for 5 mins until the meat is browned, but not cooked through. Tuck the vegetable chunks around the sausages and onions, season well with black pepper and salt to taste, then add 6 tbsp of the stock.
Cover the pan with a lid or large piece of foil, making sure there are no gaps at the edges. Turn the heat to medium and leave for 25 mins until the veg are tender and the sausages cooked through. Stir at the end of cooking time - the veg will have caramelised against the bottom of the pan and almost all of the cooking liquid will have been absorbed.
Stovies Recipe
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
Ingredients:
3 ? TBSP (1.77oz) (50g )of butter or dripping
1 onion - finely chopped
1 cup plus 2 TBSP (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...
It was a Scottish lady who gave me a recipie for stovies. Put the number of pork saugages you require in a pan. cover with water and add sliced carrots,onions and sliced (fairly thin) potatoes. Cover with saucepan lid, bring to the boil and then simmer. The onion will provide more liquid hence only cover the sausages with water in the first place. Season with a little salt and freshly ground black pepper.
As soon as the potatoes are cooked the meal is ready. I've never heard of stovies made from corn beef though. Give it a try.
Thanks for the question - I'm going to have it (my way) tonight now.
Stovies 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
Stovies Cooking Directions:
1. 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.
2. Cover with tattie slices and cover with the stock depending on how moist you prefer the meal. We add a 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.
My mum made it like Kev but put in link and square sausage,she also added curry powder.She still complains about not bein able to get curry powder from the chemist anymore???? Good winter stodge!
I often use minced beef instead of left over roast beef. Just fry it in a pan, drain any fat and go from there.