Slow Cooker Scottish Stovies Food

TRADITIONAL SCOTTISH STOVIES RECIPE

Steps:

• Dice the onion and any peel and chop any extra potatoes you might need, plus a carrot if using.
• Roughly dice your beef or a substitute meat like sausages.
• Add Beef dripping or a substitute fat to a large hot pan.
• Add the onion to the hot fat in a layer, allow them to change colour but not to brown.
• Add the diced meat to the pan as a layer on top of the onions once they begin to change colour. Stir together. Note: If using Corned Beef then add at the end and stir through to warm up other than at this point.
• Add potatoes and any other vegetables to the mix, on top of the meat but do not stir together.
• If required make up your stock, adding the beef jelly to the mix and stirring to combine.
• Pour the stock into the pot. It should come to just below the top layer of vegetables so add more or less as necessary. Do not stir but leave everything in layers.
• Bring to the boil
• Once boiling turn down to a low simmer and cover.
• Cook for 45-60 minutes until the potatoes begin to soften and break down. Test them with a knife to see if they're ready.
• Season with salt and pepper. Only stir at this point, so that the onion caramelises and the potatoes break down when you stir.
• Serve with oatcakes or crusty bread.

STOVIES

Steps:

• In a saucepan, combine potatoes and milk. Bring to a boil, reduce heat, and simmer until potatoes are tender, about 30 minutes.
• While potatoes are simmering, melt butter in a skillet over medium high heat. Saute onions until soft and translucent.
• When potatoes are soft, mix in sauteed onions and corned beef. Cook an additional 10 minutes, or until heated through. Season with salt and pepper.

CHICKEN STOVIES - TRADITIONAL SCOTTISH RECIPE

Steps:

• Cut chicken into serving pieces.
• Slice potatoes in medium thick rounds.
• Melt 1 heaped tablespoons.
• of butter in a skillet or saucepan.
• Brown chicken joints lightly on both sides and then remove them.
• Grease an ovenproof casserole dish and put in layers as follows: sliced potatoes, whole shallots or sliced onions (all well-seasoned), chicken.
• Dot each layer with little knobs of butter.
• Repeat layers until all ingredients are used, ending with a layer of potatoes.
• Pour stock over the potatoes, shallots and chicken.
• Cover with buttered greaseproof paper, then with lid.
• Cook in oven at 275F/135C for about 2½ hours.
• Add a little hot stock or water after about an hour or so, if liquid dries up too much.
• Sprinkle generously with chopped parsley 5 minutes before serving.