Traditional Scottish Stovies Food
TRADITIONAL SCOTTISH STOVIES RECIPE
How to make Scottish Stovies is actually a matter of debate. No Scottish Stovies recipe is the same! This hearty dish is a bit like a potato stew, and usually consists of onion, potatoes, other leftover roast vegetables, stock or gravy, and some form of leftover roast meat or sausage. It's a nostalgic favourite of many and often eaten on a Monday after a big Sunday roast and served with crusty bread or oatcakes. Read on for our recipe and possible variations, including vegetarian and vegan stovies!
Provided by Phil & Sonja
Categories Recipes
Time 1h10m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 550 calories, Carbohydrate 21 grams carbohydrates, Cholesterol 154 milligrams cholesterol, Fat 33 grams fat, Fiber 2 grams fiber, Protein 41 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1, Sodium 150 milligrams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 16 grams unsaturated fat
CHICKEN STOVIES - TRADITIONAL SCOTTISH RECIPE
The word 'stovies' is from the French 'etoufee', meaning 'stewed in a closed vessel'. This popular Highland dish, possibly of French origin, has become a favourite all over Scotland. Like most national affairs, the exact way to cook stovies is a matter of dispute for many Scots; this traditional recipe preserves all the essence of the bird.
Provided by Millereg
Categories Stew
Time 3h10m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 1066.3, Fat 58.8, SaturatedFat 18.8, Cholesterol 274.2, Sodium 431.4, Carbohydrate 58.9, Fiber 6.2, Sugar 4.1, Protein 72.9
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