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> Stovies, recipe?
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Aon_Daonna 
Posted: 15-Feb-2004, 03:31 PM
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cat? you should know how to make stovies... can you help??


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Catriona 
Posted: 15-Feb-2004, 06:57 PM
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This post has been edited by Catriona on 28-Jul-2004, 05:03 PM
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Aon_Daonna 
Posted: 16-Feb-2004, 12:24 PM
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hehe.. well I have no clue how it's made at all... smile.gif well now I do
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Shadows 
Posted: 16-Feb-2004, 01:04 PM
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This is the 18th century recipe I have for these:

Recipe Name: STOVED POTATOES
Category: 18TH CENTURY
Serves: 4

SOURCE ORIGINAL SCOTTISH RECIPES

Stovies, the popular name for Stoved Potatoes from the French étoufée - to stew in a closed vessel, is a beloved Scottish dish eaten by all classes. Floury potatoes are best, especially new. The dish is markedly better if sea-water is used. Like all "classic' Scots dishes method and ingredients vary. Serve alone or with cold meats.

Method 1:
peeled potatoes
1/2 inch water in pan

(pinch of salt)
butter



Put potatoes and water in pan; add salt if not sea-water, dot lavishly with butter.
Cover tightly, simmer very gently until cooked.
Shake occasionally to avoid sticking. Check after 1/2 hour.

Method 2:

bacon or meat dripping
2 medium onions, sliced
potatoes cut in thick slices

1/2 inch water in pan
(pinch of salt)
(handful fine oatmeal)


Melt bacon or meat dripping in pan.
Fry onions until golden, not brown.
Add potato slices, water, add salt if not sea-water.
Cover tightly, simmer very gently until cooked.
Shake occasionally to avoid sticking. Check after 1/2 hour.
If potatoes are new, add oatmeal when done.
Cover, shake well, leave 10 minutes off heat.
Serve hot with glasses of buttermilk.


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gaberlunzie 
Posted: 25-Jun-2005, 01:23 PM
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This is is a recipe which uses left over meat to provide a hearty meal. It is a simple dish to prepare with the main ingredients being Left-Over Meat with Potatoes and Onions.


Ingredients

900g (2lb) Potatoes, peeled and sliced
50g (2oz) Beef Dripping or Oil
2 Medium Onion, finely chopped
4 tbsp Gravy or Stock
Left-Over Meat, (Beef, Lamb, Chicken), chopped
Parsley, chopped
Salt and Pepper


Method

Heat the dripping or oil in a large frying pan then add the onion and cook until soft and transparent, do NOT brown. Add the (sliced) potatoes to the onions and stir/mix well. Cover the frying pan and cook for a further 10 minutes, stirring occasionally. At this point you can continue to use the pan OR Pre-heat oven to 150°C: 300°F: Gas 2. and use a casserole dish


Whatever method you use, add the gravy or stock, meat, mixing thoroughly then season to taste.


EITHER bake for 45 minutes to an hour or until the potatoes are tender and browned on top

OR simmer in the frying pan for about an hour, stirring occasionally


Garnish with parsley, serve with seasonal vegetables and oatcakes.
Should serve 4


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zeryx 
Posted: 04-Nov-2006, 07:32 AM
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Ingredients:
4 oz cold, diced lamb (two-thirds of a cup)
1½ 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).


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Rhymer 
Posted: 17-Dec-2010, 07:21 AM
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A traditional Scottish meal, usually made with leftovers.Easy to make; couple of onions chopped put in a pan with butter cook until onion is golden brown. Add chopped or sliced potato ,usually 4/6 large tatties. Bring to boil and simmer for about 20mins after this add lamb or corned beef or sausage whatever is to hand or leave meat out, cook for 5/10 mins with meat in add salt and pepper to taste. Serve pipping hot.Enjoy.

Slainte.

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englishmix 
Posted: 17-Dec-2010, 12:40 PM
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Good post. Thanks!
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