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How Do I make stovies?
32 Answers
Does anybody have an idiot-proof recipe for Stovies? My mum used to make it and it was lovely but I haven't got a clue what she put in it.
Normally I would phone a grumpy git of a Scot who lives in England - but thought that I would see if there are any other suggestions.
I am off out to do some work for a couple of hours, but I will return.
:-)
Normally I would phone a grumpy git of a Scot who lives in England - but thought that I would see if there are any other suggestions.
I am off out to do some work for a couple of hours, but I will return.
:-)
Answers
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I must admit Wolf63 I had never even heard of Stovies until now. Did a little bit of research and I use the following website for a lot of my recipes so I hope it is useful. I'm going to have a go at making them now - thanks!
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Ask half a dozen Scots how to make stovies and you'll get half a dozen different answers! Ingredients vary from region to region and family to family but one thing without which you cannot make stovies IMO is leftovers! It's the traditional Monday meal because it uses up what's left from Sunday lunch. Lamb is best, but beef is OK. Can't imagine stovies made with pork or chicken, but there's no culinary reason why they couldn't be.
So, dice the lamb and slice the potatoes. Take a large onion, peeled and sliced, and brown it in melted dripping. When the onion is soft add the lamb with salt and pepper but don't go mad with seasoning - Scots food isn't supposed to be spicy. Cover with layers of the sliced potatoes and then cover with stock. Oven back for three quarters of an hour or so or until the stock is absorbed and the potatoes are turning brown.
Stove is Doric for stew, so that's what you're aiming for... :-)
So, dice the lamb and slice the potatoes. Take a large onion, peeled and sliced, and brown it in melted dripping. When the onion is soft add the lamb with salt and pepper but don't go mad with seasoning - Scots food isn't supposed to be spicy. Cover with layers of the sliced potatoes and then cover with stock. Oven back for three quarters of an hour or so or until the stock is absorbed and the potatoes are turning brown.
Stove is Doric for stew, so that's what you're aiming for... :-)
Stovies were originally just stoved potatoes with no meat in them. Nowadays I use corned beef or mince gravy if there's any left over. I soften my onions in beef dripping then add sliced potato and season. Put a little water in the bottom of the pot to stop them sticking then let them cook away gently until the potatoes are cooked through. At this stage I might add some left over gravy or corned beef mashed up. Have been known to use a little bisto in water if I don't have any meat, just to colour them. NOT the way my mum made them but doubt if she ever had a recipe.
