recipe for stoveies?

Question

please help need a scottish recip for stoveies

Answer 1

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http://rds.yahoo.com/_ylt=A0oGkmnLVlNFN24BnPRXNyoA;_ylu=X3oDMTE2Mzl0bXAxBGNvbG8DdwRsA1dTMQRwb3MDMQRzZWMDc3IEdnRpZANERlg1XzMw/SIG=11bc27uro/EXP=1163176011/**http%3a//www.stovies.com/
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Answer 2

Ingredients:
4 oz cold, diced lamb (two-thirds of a cup)
1½ lb potatoes, peeled and sliced. Some people use alternate thin and thicker slices - the thin ones then turn to mush.
1 (or two if you prefer) large onion, very thinly sliced.
1 level tablespoon good quality dripping (from meat or bacon). If dripping is not available, cooking oil will do (though not as good a flavour).
Stock or water
Salt and pepper, nutmeg or all-spice for seasoning
Chopped parsley or chives
Method:
Melt the dripping in a large pan (preferably with a tight fitting lid), add a layer of sliced potatoes, then a layer of onion and next a layer of meat. Add enough stock or water to cover (though some prefer their stovies dry, in which case add only 2-3 tablespoons). Then repeat the layers once again and season the dish thoroughly - in addition to salt and plenty pepper, add some nutmeg or all-spice).

Cover and cook over a low to moderate heat (shaking the pan occasionally) for about 30 minutes or until the potatoes are tender and the liquid is absorbed. Serve with a sprinkling of chopped parsley or chives (or chervil).

Answer 3

Stovies varies from Scottish region to scottish region. I grew up in Aberdeen so only know that version. It can be made with left over beef (cooked) or corned beef (I prefer the real beef version). The real trick is to get a really heavy pan (I use a le crueset one) because you have to really cook the onions until they are proper brown before you can start, the main failure of stovies is caused by not having a good pan or undercooking the onions.

2 heaped tblespns dripping (or butter if you dont have dripping)
2 onions peeled and sliced
1lb 10oz tatties peeled and thinly sliced
a good splash of beef stock
leftover beef or corned beef (as much as you like)

melt dripping in heavy saucepan, add onions and fry for 10-15 mins until golden add potato slices and turn carefully in the fat - be careful slices do not break up. season really well with salt and pepper, then add stock and meat and heat. cover tightly and cook over a low heat for about 40 mins or until potatoes are tender and have absorbed all the liquid. add a splash of hot water if they seem too dry. while they cook, shake pan often to prevent sticking - do not stir or you will break the delicate tatties.

Answer 4

I live in Scotland.try this
2lb potatoes,1lb carrots, 3 onions, 1 turnip. peel and slice all these, put into a large pan add 2lb sausage[we use square steak sliced sausage cut into quarters] dont use cheap nasty links .cover with water and bring to the boil, reduce heat and simmer for about 45 mins stirring regularly to prevent sticking to pan. enjoy!!!!1

Answer 5

You'll find a great recipe plus info and history at the link below.

Personally, I always add some beef link sausages to mine, cut up into smallish bits.

Answer 6

My mum used to make it several ways - not sure if any of them authentic!!

big pot of peeled potatoes, carrots, onion, sometimes turnip, boiled and mashed with can of corned beef!!

she also sometimes added Potted Haugh (if you can still get that stuff). Yes we are Scottish!!