Stovies?

HappyIdiotTalk

Indeed, but if someone here is willing to help, I can ask questions if I dont understand or get stuck! As good as Google is, its not that interactive.

*niptuckfan*

my inlaws are from fife and thats the type of stovies they would make basicly with mashed up tattie and some gravy and any other leftovers eg brussels, carrots etc

im from the north east and stovies to us is mashed tatties with corned beef and onions (corned beef hash in England i think?)

HTH

torbrex

My mum used to make it using potatoes, turnips, onions and whatever leftover stew or mince was to hand and she did it using an old fashioned pressure cooker. I dont remember her ever using lamb but I do remember it always tasted better when slightly burnt.

I have never been able to replicate it and have given up trying.

trying-very-trying

It's a touchy subject is stovies .
As already mentioned, you can find loads of recipes, if you google it, but, the real "stovies" are a sort of regional variation.

'Burgers (Edinburgh people) tend to use corned beef, whereas the 'weegies (Glaswegian people) are more likel;y to use sausage.

I think it just depends on what you were brought up with. I make mine using link sausage, onions, carrots, leek and tatties. I chop everything chunky, bung it in a big pot, and I leave it on a low heat for several hours. I don't add any stock, but some people do, the fat from the sausages and the starch from the tatties should be enough. Of course I forgot to say about the importance of the tatties, I like to have a kind of waxy potato. A dry floury potato won't produce the right sort of gravy. Traditionally stovies would be served with oatcakes.

Any left over stovies can be grilled with cheese on top for lunch next day. It has even been known for family members to enjoy stovies for breakfast, after a big night out.

No doubt there will be others along to argue with my method, but it's mine, my kids like it, and I'm sticking with it!

cazscoob

this is how i make stovies, pots, stock, onions and corned beef. usually with hot baked rolls or oatcakes

wwe are in fife but everyone has their own ways???

twink

put some oil in a pan and soften a couple of onions then add sliced raw potato and stir round, add some water, the idea is for the potato to cook and to be left with a moist mixture with no water to be seen, add a chicken cube and cook, then add left over roast meat or half a tin of corned beef chopped up and stirred through, serve with oatcakes and cold milk

this would be an aberdeenshire recipe

HappyIdiotTalk

trying-very-trying wrote: »

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The images you've linked to are on your local PC. Noone but you will be able to see them. Your going to need to upload them to the internet somewhere before you link to them, otherwise we wont be able to see them.

I think I'll have to phone my scottish friend and see what she did. I didn't realise there were so many variations on it.

katkin

Ooo stovies, yum - since you have mentioned them I will now have to make them.

Here in darkest rural Ayrshire they are made with square sausage (often called slice and must come from good local butchers), potatoes, onions, carrots and turnip (technically it's swede, but it's always been turnip here!). Tiny bit of water, lots of pepper. Cut everything into big chunks, add to the largest pan you have so you can stir it around. Cook on a very low heat for 45 - 1 hour or so until all is soft, melting and yummy. It will burn slightly and this is ok, just keep moving it around the pan.

Let us know how you get on and what your stovie recipe is going to be.

HappyIdiotTalk

katkin wrote: »

Ooo stovies, yum - since you have mentioned them I will now have to make them.

Here in darkest rural Ayrshire they are made with square sausage (often called slice and must come from good local butchers), potatoes, onions, carrots and turnip (technically it's swede, but it's always been turnip here!). Tiny bit of water, lots of pepper. Cut everything into big chunks, add to the largest pan you have so you can stir it around. Cook on a very low heat for 45 - 1 hour or so until all is soft, melting and yummy. It will burn slightly and this is ok, just keep moving it around the pan.

Let us know how you get on and what your stovie recipe is going to be.

Bottled out of making them tonight, have put them on hold until tomorrow so I can find out how my score-tish friend made them.

And oh yes, it is tatties, not potato!

Miss_Cinnabon

yeah will second twink's recipe, the best there is:D i make the same, its very tasty, couldnt imagine it without corned beef:eek:

susie