As requested by @Rodinus:
Yes, I DO have a recipe for home made Stovies (in my head!).
For the un-initiated, Stovies is a simple, cheap but substantial type of stew-dish from Scotland (Similar to the Welsh "Cawl" I think?). It was originally a "peasant" dish which mainly used leftovers as the main ingredients - times were hard and the people wasted nothing!
There are many, MANY different recipes for it, and it is differs quite a lot in different regions, town from town, even from family to family, but here's how my "Grannie" used to make it (and I still do!).
INGREDIENTS:
1 Large Onion (Diced).
Some Potatoes (peeled and chopped into 1"(2.5cm) chunks.
Scottish Lorne (Square Sliced) Sausage, cut into 1"(2.5cm) squares (You can use left-over cooked roast beef, Mutton/Lamb, other types of sausage, or even Corned Beef - but I use Scottish Lorne Sausage - approximately half of the amount as there were potatoes!).
About 1 - 1.5 pints of (warm) Beef Stock (or Ham Stock).
A little lard, fat, beef dripping or oil for frying.
Salt & Pepper for Seasoning.
METHOD:
Using a large (deep sided) pan - fry the diced onion in the oil/lard/fat for a couple of minutes.
Add the sausage/meat and fry for a couple of minutes more.
When the sausage is browned, add the chopped potatoes and the warm stock.
Simmer for approx. 30-45mins. The potatoes should be just starting to break up.
Check for seasoning and add salt/pepper to taste.
Serve in a soup bowl with generously buttered crusty bread (for "dunking").
![[Image: 20103591336718-613821-593985-740356.jpg]](https://cdn.biteq.uk/members/238886/20103591336718-613821-593985-740356.jpg)
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*I like Stovies when they still have a lot of stock left in them, almost like a clear soup with big chunks in it... but many recipes either add less stock, or cook them until most of the stock is absorbed and the stovies turn into a dry gloop (I don't advise that personally! LOL).
Other common additions to the Stovies are Carrots, Swede (which is a large Swedish turnip or "rutabaga"), leftover Roast Potatoes (Deelish!!!!) and other leftover veg from the previous nights dinner.
As I said - There are very many different variations on Stovies, as the recipe was ALL about using (and not wasting) leftovers originally.
Experiment! and Enjoy.
G
Quote:Would you happen to have a home recipe for STOVIES please? IF SO could you possibly create a thread? THANKS
Yes, I DO have a recipe for home made Stovies (in my head!).
For the un-initiated, Stovies is a simple, cheap but substantial type of stew-dish from Scotland (Similar to the Welsh "Cawl" I think?). It was originally a "peasant" dish which mainly used leftovers as the main ingredients - times were hard and the people wasted nothing!
There are many, MANY different recipes for it, and it is differs quite a lot in different regions, town from town, even from family to family, but here's how my "Grannie" used to make it (and I still do!).
INGREDIENTS:
1 Large Onion (Diced).
Some Potatoes (peeled and chopped into 1"(2.5cm) chunks.
Scottish Lorne (Square Sliced) Sausage, cut into 1"(2.5cm) squares (You can use left-over cooked roast beef, Mutton/Lamb, other types of sausage, or even Corned Beef - but I use Scottish Lorne Sausage - approximately half of the amount as there were potatoes!).
About 1 - 1.5 pints of (warm) Beef Stock (or Ham Stock).
A little lard, fat, beef dripping or oil for frying.
Salt & Pepper for Seasoning.
METHOD:
Using a large (deep sided) pan - fry the diced onion in the oil/lard/fat for a couple of minutes.
Add the sausage/meat and fry for a couple of minutes more.
When the sausage is browned, add the chopped potatoes and the warm stock.
Simmer for approx. 30-45mins. The potatoes should be just starting to break up.
Check for seasoning and add salt/pepper to taste.
Serve in a soup bowl with generously buttered crusty bread (for "dunking").
********************
*I like Stovies when they still have a lot of stock left in them, almost like a clear soup with big chunks in it... but many recipes either add less stock, or cook them until most of the stock is absorbed and the stovies turn into a dry gloop (I don't advise that personally! LOL).
Other common additions to the Stovies are Carrots, Swede (which is a large Swedish turnip or "rutabaga"), leftover Roast Potatoes (Deelish!!!!) and other leftover veg from the previous nights dinner.
As I said - There are very many different variations on Stovies, as the recipe was ALL about using (and not wasting) leftovers originally.
Experiment! and Enjoy.
G
