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 Posted: Fri Mar 16, 2007 11:18 pm
Does anyone have any good Scottish recipes? I really need some! Thanks!
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Posted: Sat Mar 17, 2007 12:45 am
Sorry, I don't have any personally but I hope someone does.
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Posted: Sat Mar 17, 2007 6:56 am
I saw this online and thought it cute:
- Stovies is traditionally a left over dish from the Sunday Roast, using the tatties, meat and dripping leftovers all thrown into one pot. The origins of stovies are said to come from a time when masters would give their servants the left over food from Sunday lunch. They would take this home or to their quarters and make a dish that could last them all week and was easy to cook.
Stovies can be cooked on the hob or in the oven (gives a nice browned crispy coating). There are various recipes depending on taste. The amount of stock used varies from recipe to recipe and really depends on how moist you prefer the dish. Meat used varies from chicken, beef and lamb. Some people use tinned corned beef. The best stovies I've ever tasted is at Mrs Bridges in Peterhead who use beef. Stovies is best served with oatcakes. Below is my mum's stovies recipe, cooked the day after the Sunday Roast:
Stovies Ingredients:
Left over Beef diced up
4 large Tatties partially boiled and sliced
1 thinly sliced onion
1 tablespoon of dripping from the cooked beef
A wee bit of beef stock
Salt and Pepper
Stovies Cooking Directions:
1. Add a wee bit of lard to a pot and gently cook the onions until soft. Add the beef (chicken/lamb can be used if prefered). Add salt and pepper.
2. Cover with tattie slices and cover with the stock depending on how moist you prefer the meal. We add a wee bit and top up as required.
3. Simmer on the hob for about an hour or cook in the oven at 190c for about 50 minutes.
4. Serve piping hot with oatcakes, beetroot and skirlie.
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