Stovies?

tooties

well here is the recipe i use
onions, tatties, sausages and a ham cube.
chop them all up, chuck into big pot with a little water simmer until tatties are soft remember to keep stirring them frequently
hope this helps
tooties

chardonnay_2

we use beef mince & or sausage, tatties & onion plus lots of spices etc.

thriftlady_2

Me and ds1 once made a recipe from a children's cookbook -think it was called Easy Peasy. All the recipes had really daft names making it impossible to look up anything in the index unless you knew what the authors had decided to christen the dish -drove me mad so I chucked the book. However, the recipe we made was for something called pot bangers, or bangers and pots or somesuch nonsense. It consisted of chunks of potatoes, chunks of sausage, stock and onion cooked slowly in a saucepan -it was delicious and now I realise it was stovies :j I can't think why we haven't made it since, it is just the weather for stovies.

maragdubh

Hi, my recipe for traditional Scottish Stovies is from a 19th century Scots cookbook. The perfect filling and tasty meal for everyone, and so cheap to make. To begin with I am single but I use a large frying pan to give me 3-4 portions. Buy a large amount of potatoes..here in Spain (I am Scottish) ,I can buy 5kg of spuds for under 2 euros, buying in bulk is cheaper. Peel and slice the spuds into 1/4 inch slices. I usually do a lot in one day so that I have enough to do another day and keep them in a pot with cold salted water. The trick is to cut some slices very thin so that it turns into a stew type mush at the end of cooking....Anyway, next chop 2 large onions(I like lots of onion ) roughly,and put aside. naturally if cooking for a group of people increase the amount........Next cut 2 slices of basic bacon, cheap cuts are best,....2 slices is all thats needed.....Now let the frying pan/skillet heat up gently on a low heat, add a teaspoonful of margarine (basic) to the pan, allow to gently melt by swirling around and lifting off the cooker so it doesent burn......Add the chopped onions and the chopped/cut pieces of bacon.....stir together until onions are translucent....not brown. The aroma is coming through by this stage...yum!........layer the sliced potatoes around the pan as high as you can ....Now add half a vegetable/chicken stock cube (or granules) to a cup of HOT water....pour over the contents of the pan....and stir gently..Add LOTS of ground BLACK PEPPER.. and salt to taste...Cover the pan and allow to cook on a low heat (I USE 2 ON AN ELECTRIC STOVE) for about 75 minutes or so until SPUDS are softish PS...checkthe pan isnt too dry and top up with hot water if needed and stir once in a while........When ready I like to mush it up a bit,and add more BLACK PEPPER......Serve into bowl and enjoy one of the cheapest filling tasty meals in the world........It freezes well and microwaves well..the perfect meal....SO thats the traditional Scottish recipe from the old days when people couldnt afford meat...2 slices of BACON only........Now I have a variation of this and I add a few small pieces of chopped up CHORIZO to the BACON and ONIONS at the start. I also spice it up by adding a few dashes of HOT PEPPER SAUCE (TABASCO TYPE SALSA;BUT I USE THE MUCH CHEAPER OWN BRANDS) The spiceness is up to you , some HOT PAPRIKA/SWEET PAPRIKA is also great.......THE traditional SCOTTISH recipe is amazing with MASHED TURNIP/CARROTS peppered up with some butter....SO thats it folks..I have had friends (Spanish included) who have raved about this recipe and have had to write it down for them.....I have made some tonight and figure this huge pan of stovies , which will do me at least 3 days cost less than 30pence....PS I also add it to omellettes..delicious.....The ultimate comfort food, and I save a packet on my PENSION outgoings with this wonderful dish soak it up and put in bread with a bit of brown sauce......delicious.....

tessie_bear

i use mince meat in mine...and they are fab

mazza111

As above, any veg that u have in the house can be thrown in the pot, but root vegetables go best. Couple of stock cubes and there you go, leave it as long as it needs.

I believe original stovies recipes are made with left over roast but using mince or stew works just as well, along with sausages ofc. However i always find it's better to boil the sausages first to get a load of the grease out.

maragdubh

Yes mince is grand too , but my point about this old Scots recipe is that the 2 slices of Bacon cost only about 10cents (ALDI, does a fantastic smokey ,inexpensive Bacon ) ....Is highly aromatic and tasty and its the tatties that bulk the meal out....Ideal for people who are trying to save..Of course , any leftovers can be added too..just like all the simple tasty foods from all over the World, that mamas, using thr common sense and homemaking skills, created wonderful simple meals......out of what was available.

Swan_2

this is one of those dishes where there are as many different recipes as there are cooks

I make mine with whatever's to hand ... corned beef, minced beef, sausages, lorne, the only constants being the tatties & onions ... oh & I use soy sauce to avoid the artificial additives in stock cubes

an interesting 'relative' of Stovies is Dublin Coddle, made with potatoes, onion, good pork sausages, ham/bacon & parsley, when you first put it together it looks awful, but after it's cooked it's absolutely sublime

freyasmum

My grannie used to make 'phanakki' - very phonetic spelling as I can't recall ever having seen it written down - which sounds similar to your version of stovies, though it's made with sliced sausage and not bacon. Stovies to me are more like a beef stew, lol.

Sliced sausage, sliced potatoes and onions - sliced, funnily enough.

Fry the sausage in a little oil and remove from the pan, fry the onions and remove.
Layer the pan with sliced potatoes, onion, sausage, potatoes and onions until you've used it all up, add water to the pan (not too much as you'll want a good flavoured liquor to dip your thickly buttered, plain bread in ) and leave until cooked.

When you're layering up, don't forget your seasoning

I actually want some now :j

Mellika

Thank you for this thread! Being foreign I'd never heard of Stovies but now I think I can add another meal to my menu list! I bet NE-bred OH will love it!