There is a rumour the word Stovies originates from in france they "°touff°e", to steam, but we believe this is a load of old leftovers. The fact is that is what stovies is - something to complete on Monday with all of that scrumptious meat and veg, fat and gravy, remaining around the stove in the Sunday roast.
Frequently you'd get stovies inside a pub throughout a darts match, or pre and post the rugby or football. It would be made more in the winter months to warm you up, and there'd be lots of salt in their recipes - why? So's you drink more! We present "Wee Stovies" - the scrapings from the stove - our fundamental recipe, and more suggestions regarding how to spice up a little for something new every week. This recipe is free of charge for individual use only all legal rights are reserved.
Our simple recipe for Stovies.
The image is in our recipe below, using butter with a chopped carrot
Fundamental but flexible ingredients for stovies
3 lbs tatties (taters)
1 large onion or 2 small
1 lb steak mince or lamb
or diced bits of meat
or cheese or vegetables
2 ozs beef dripping or lard
or butter or essential olive oil
1/2 pint water
Meat stock cube or veg
Salt to taste, and Pepper
It's not necessary to be exact using the quantities
Chop the onions right into a pot, add fat, and lightly prepare for 4-5 mins until soft. Add meat, stir in to the onions and prepare until an easy brown. Peel, slice and dice your taters as you'd normally do. Hurtle them in to the pot using the onions and meat. Chuck within the water, stock, salt, pepper. Provide the boil and simmer for half an hour using the lid on, shoogling (trembling!) or stirring the pot from time to time to make certain it does not all stick. Prepare before the taters are soft (push a table knife via a piece to check). Don't be concerned when the bottom layer is burnt because this increases the flavour from the rest. Mmmm.
Serve by itself, or having a bowl of fresh eco-friendly beans or garden peas
Mix everything up a bit more, if required, and serve steaming hot onto plates or bowls. Serves 6 like a meal, 10 like a snack, eat having a fork or spoon. Typically serve with milk for many remarkable reason, or even more generally with beer or whisky. Use oatcakes or French bread to clean up home plate. Tuck in!
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Additional suggestions to make stovies different
Variety may be the spice of existence, so try a few of these varieties:
- Add herbs to improve your health along with a scrumptious flavour
- Grate cheese outrageous and brown underneath the grill
- Leftover vegetables gravy rather of the stock cube
- A carrot or two, grated or sliced, cooked or raw
- Tomato puree, or perhaps swirl some ketchup over
- Split peas, lentils, barley or oatmeal (cooked well)
- Try some garlic clove, crushed and cooked using the onion
- To have an Exotic flavour add cumin or curry powder
Our Super Stovies recipe is coming soon on CookCards
Christmas candle lights and oils in gold organza gift bags: Gold Frankincense and Myrrh - cinnamon and orange, and frankincense and myrrh.
From Totally Herby of Scotland. sponsors from the Stovies website.
Inward Tourism
Why get
sunburn in
Ibiza whenever you
get ice-cream
in Largs ?