 |
| Stovies |
Stovies have been around for Centuries in Scotland, its one of those meals that goes far and feeds many with very little cost and for that reason it is still around today, its simple to make and is fulfilling and delicious as it ever was years ago
It is manly enjoyed nowadays by Scots on New Years Eve or Hogmanay (as us Scots call it) and is now considered a piece of nostalgia in the Scottish food world
Many Scots will also dig into Stovies on Burns night (January 25th)
Making this authentic dish is completely up to the chef, but you will need plenty of potatoes and a little meat of your choice (lamb, beef, pork, sausage, or even Corned beef), I used beef and a little gravy this time. Also needed is a little bit of vegetable, I prefer to just use an onion
To make Stovies for your New Years Eve
You will need
Plenty of potatoes
1 large onion
a little meat and gravy (preferably the authentic British Bisto aahhh!!)
 |
| Bisto |
- Cut and dice onion and place in a pot with the butter, heat through until butter has melted and the onions are soft and transparent
 |
| Onion |
 |
| onion |
- Peel and cut potatoes into 1 inch cubes
 |
| Potatoes |
- In a larger pot, boil potatoes in a large pot in water until potatoes are soft but not mushy (we are not making mash)
 |
| Potatoes |
- warm up the meat and gravy
 |
| Beef and Bisto |
- drain the potatoes and add the onions and meat and gravy, mix well but be careful to leave lumps of potato you don't want this to be like mash
- Add a generous helping of salt and ground pepper to taste
Enjoy, enjoy, enjoy.
This dish will warm you and your guests right down to your feet, it is comfort food at its best.
Best enjoyed with a wee dram of fine Malt Whiskey
Happy New Year everyone, awe the best fir 2013
Angela
Scottish word of the day - Tatties - Potatoes
I hope you put plenty Tatties in your Stovies?
|
| Stovies |
This dish will warm you and your guests right down to your feet, it is comfort food at its best.
Best enjoyed with a wee dram of fine Malt Whiskey
Happy New Year everyone, awe the best fir 2013
Angela
Scottish word of the day - Tatties - Potatoes
I hope you put plenty Tatties in your Stovies?
This looks like something that my boyfriend would really enjoy! I would love if you would share on Fall Into the Holidays, open until Thursday!
ReplyDeletehttp://redcrowgreencrow.wordpress.com/2012/12/28/fall-into-the-holidays-15/
Katie @ Horrific Knits
Yummo! My father was born and bred in Scotland, but he rarely talks about the food so I'm thrilled to find your blog. I'm your newest follower. Take care - Patricia @ ButterYum
ReplyDeleteWelcome Patricia, I hope your Father gets his memory jogged by some of the great foods on here, thanks so much for stopping by and following :)
DeleteI make my stovies slightly different from yours in that I omit meat cooking only tatties and ingins (onions)in the same pan with a wee ticky butter and water. I add salt and pepper to taste.
ReplyDeleteI'm Scottish never heard of stovies made like that, usually only tatties and onion if you add meat it's corned beef and lately people are adding sausages
ReplyDeleteyes corned beef stovies, I love those too. I am sure its all regional, depending where you are from or how your mum or granny cooked them - now i want to go away and make corned beef stovies, yum
DeleteHi Angela...I'm another ex-pat (Portobello), living in Montana. Found your site while looking for a sausage roll recipe, and found Stovies :-) ....Thanks for the blog.
ReplyDeleteHi Angela...I'm another ex-pat (Portobello) and found your site looking for a sausage roll recipe...then I found Stovies. Thanks for your blog!
ReplyDeleteI lived all over the central belt of Scotland from Greenock to Lochgelly and Stovies varied according to the town and sometimes the street, the only common factor was onions and totties. Oh and deliciousness!
ReplyDeleteI lived all over the central belt of Scotland from Greenock to Lochgelly and Stovies varied according to the town and sometimes the street, the only common factor was onions and totties. Oh and deliciousness!
ReplyDelete