Fifty Scottish people will give 50 ways to make stovies, I think each person makes them the way they were taught as a youngster. Stovies are made from left-overs, usually comprising potatoes, onions and meat and served with oatcakes. One to one and a half pounds (450 to 675g) of onions chopped reasonably finely. A delicious vegetarian stovies, so easy to make and perfect for a cold winter day! Now if that’s not authentic then nothing is as its a recipe that’s been passed down for generations. Dice the sausages. experiences from £49. Still very very popular at Scottish gatherings, weddings, etc. Add the vegetables and let them sweat for two to three minutes. ... as well as a selection of traditional Scottish classics, from Stovies and Skirlie, to Clootie Dumpling and Cranachan. Sausage Stovies. Delicious! Summer Dessert - with summer fruits. Add the potatoes and stock and season with salt and pepper. There are a lot of Scottish foods with meat and potatoes and stovies is one of them. Bring the stock up to the boil. Sources of lean meat included I live on the east coast and the tradition here is not to put meat in the stovies. Our family's recipe uses sausages, preferably with the skin, or casing, removed rather than cooked meat. Sultana Cake - a moist cake which stores well. Melt the butter in a large saucepan and add the onions. Stovies recipes vary depending on who you talk to and where in Scotland they live. Stovies are whatever meat is left on your stove hence the name stovies and all thrown into a pot. You’ll often hear it referred to as “Scottish Tablet” but actually lots of sweets similar to tablet can be found around the world, although they often tend to be a bit on the softer side than the traditional tablet found in Scotland. Nick Nairn (born 12 January 1959 in Stirling) is a Scottish celebrity chef. We add a wee bit and top up as required. Stovies were often served with a Scotch Pie and lots of brown sauce. You can also make this recipe vegan by using olive oil instead of butter! (150C/fan oven 130C/ gas mark 3). Melt the butter in a large saucepan and add the onions. I got a bit addicted on ones like this I'd get from the butchers on my lunch break from school. Add the carrots and parsnip and cook, gently for a further 5 minutes. Nairn … © Copyright 2017 Nairn's Oatcakes Limited. There's a rumour that the word Stovies comes from the French "étouffée", to steam, but we think that's a load of old leftovers. Stovies or ‘Stoved Potatoes’ is a classic dish that makes simple ingredients taste incredibly good. The word stovies comes from the French étuves, to stew in its own juices and it is the perfect recipe for leftover roast meat. 4 large potatoes 1 large onion 6 large sausages (for vegans try Linda McCartneys vegetarian sausages) 1 tsp sage 1 tsp thyme 1 or 2 beef stock cubes like oxo to taste (or vegan alternative) salt and pepper (generous) Method. Ex-World’s-Best-Stovies Recipe. by Nigel Slater. Serve with oatcakes and sliced beetroot for the perfect Sunday leftovers meal. 1. This is a fine stovies recipe! The French create the classic "Gratin Dauphinoise" by slicing potatoes thinly and cooking them slowly, which is the basis of the Scottish dish stovies. Melt the butter in a large saucepan and add the onions. A Nick Nairn dining experience is the perfect gift for the foodie in your life. The name probably comes from the Scottish and north of England word for stewing. Oats, Apple & Cinnamon Chunky Biscuit Breaks, Oats, Blueberry & Raspberry Chunky Biscuit Breaks. - Stovies. A truly heartening dish and very economical. Stuffing - for turkey, chicken, duck or goose. Bring the stock up to the boil. Publication date 2002 Topics Cooking, Scottish Publisher ... Nick has been a long-time champion of fresh Scottish produce, but his cooking also takes its influences from all over the world. Stovies Reloaded: Traditional Scottish Recipes Made Healthier Traditional Scottish Food Before the beginnings of the industrial revolution in the 19th Century, Scottish food relied heavily on ingredients we now regard as healthy. Peel and slice the potatoes and peel and chop the onions. Oats, Apple & Cinnamon Chunky Biscuit Breaks, Oats, Blueberry & Raspberry Chunky Biscuit Breaks. All rights reserved. Strangely I have two recipes for stovies in books, one by Nick Nairn and one by Jamie Oliver. STOVIES – adapted from Nick Nairn’s “New Scottish Cookbook” 50g (2oz) Beef dripping, rendered, bacon fat or vegetable oil 500g.(1lb.) Cover with tattie slices and cover with the stock depending on how moist you prefer the meal. Add the meat and top with the potatoes, carrots and stock and season with salt and pepper. 3. Add the meat and top with the potatoes, carrots and stock and season with salt and pepper. Note: Instead of cooking on the hob it is possible to cook in a low oven instead. I’m from Aberdeen and make my stovies very similar to this recipe, although I use a pressure cooker and instead of stock/cubes I use gravy salt. Stovers / Stovies Ingredients Three and a half pounds (1.6 kg) of peeled potatoes chopped into approximately 1 inch (2.5 cm) cubes. Lamb, chicken or beef are the most popular meats used when making stovies. We've had over 120,000 customers cook with us over the last 20 years, so we know what kitchen essentials budding chefs love. The way my granny makes them is to put beef dripping in the pan brown the onions lightly add potatoes and a little bit of water not a lot just enough to stop it from burning. 358589 VAT registration no. TURNING 60 in January holds no fears for Nick Nairn – or, as I tend to think of him, the Peter Pan of the culinary world. Cook over a gentle heat for a few minutes until they have softened slightly. Many families have this as a weekly meal. © Copyright 2017 Nairn's Oatcakes Limited. Tantallon Cakes - named after the ruined castle of Tantallon. Strathbogie Mist - with pears and ginger wine. Melt the butter in a large saucepan and add the onions. Gathered around this website are some of the tastiest Scottish meals they shared with me, and some I've learnt since. Heat the lard or butter in a medium sized saucepan.Add the onion and fry for 10 mins over a low-medium heat until softened. Cook over a gentle heat for a few minutes until they have softened slightly. This recipe has been made in collaboration with Try Lamb. The book Nick Nairn's New Scottish Cookery has a healthier stovies recipe that uses sunflower oil rather than beef dripping. I always plan ahead and will cook a roast a day or two before Hogmanay just so that I can have stovies at the bells. Scottish stovies are the ultimate comfort food. Truth is that's exactly what stovies is - something to do on Monday with all that delicious meat and veg, fat and gravy, left over on the stove from the Sunday roast. Overnight temperatures to hit -6c in Aberdeen as gritters set out early to combat frozen roads. All rights reserved. Nick Nairn's father: 'Garlic is work of the devil' Published 25 June 2012. Turn the heat down to as low as possible and put on a tight fitting lid. 2. That’s right – in 2014 I won the World Stovies Championship (making, not eating, you cheeky monkeys) and right now I’m going to share the secret(s) of my success… Stovies has to be one of the most iconic dishes in Scotland, and a hell of a lot nicer than our official national dish – deep-fried pizza. The best Sunday roast leftovers come from a traditional bone-in beef roasting joint. Ingredients Cook for 2 hours, stirring occasionally to ensure it is not sticking or burning. 2. Chowder is a hearty bowl of food - here the smoked haddock is paired perfectly with sweet leeks and crunchy sweetcorn. 287 2980 52 Tel: 01877 389 900 Site and content ©2020 Nairns Cook Schools Limited. Cook for 2 hours, checking occasionally to ensure they are not sticking and burning. Neither of these contain any meat, assigning it to the status of a side dish. (150C/fan oven 130C/ gas mark 3). For a real taste of Aberdeenshire, serve your stovies with sliced cold pickled beetroot, warmed Scottish oatcakes and a glass of very cold milk. Mix well and bring the stock up to the boil. Cook over a gentle heat for a few minutes until they have softened slightly. Remove the beef from the pan and set aside. The word stovies refers to stewed bits from the stove, and this stew-like recipe uses whatever you happen to have to hand on a Monday, the day after your big Sunday roast. We care about your data, please view our data protection policy here. 4. Tablet - a traditional sweet confection. Stovies. Stovies were a feature of my childhood. Note: Instead of cooking on the hob it is possible to cook in a low oven instead. Add the carrots and parsnip and cook, gently for a further 5 minutes. My mother made and served ‘plain’ stovies i.e. just potatoes and onions, which she cooked on the stove in a pot with a tight lid. We care about your data, please view our data protection policy here. We always had stovies made on New Year's Eve for all Hogmanay friends, neighbours and family. Elaine Lemm is a renowned British food writer, classically trained chef, teacher, and author with over 25 years of experience writing about British food and cooking. Nairn, Nick. If you like a stronger onion flavour, add more. Cook over a gentle heat for a few minutes until they have softened slightly. Scottish Meals I was a lucky loon when growing up in Bonnie Scotland - my Ma and Nana were great cooks. Stovies - with sliced potato, onions and diced meat. Great with a splash o'gravy or brown sauce. Try this hearty Scottish stovies recipe classic, the perfect accompaniment to our Oatcakes. Where does tablet come from? Early life. Made with the leftovers from Sunday’s roast dinner, it’s a super easy Monday meal to make. BROWSE > Cook Shop Gifts. Add the swede, carrot and celery and fry for 5 mins. He became the youngest Scottish chef to win a Michelin star in the early 1990s. There is no ‘true’ recipe for stovies so please feel free to adjust and tweak as you see fit. Stovies are simple to prepare and take about 30 - 40 minutes to cook. Tastes fab- (more mushy potatoe and less soaked in gravy and meat than the other) I was surprised when I was introduced to stovies like this when I moved into Angus region. Turn the heat down to as low as possible and put a tight fitting lid on. Almost forgivable for Jamie but a bit of a sin in Nairn’s book entitled New Scottish Cookery. Scottish Stovies and Oatcakes. Early Scots mainly ate cereals such as oats and barley, root vegetables and seafood. From other local news sites. In a heavy-bottomed pan, heat the oil and then colour the beef all over for two to three minutes. 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