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Lamb, chicken or beef are the most popular meats used when making stovies. 358589 VAT registration no. Sources of lean meat included Nairn … My mother made and served ‘plain’ stovies i.e. Chowder is a hearty bowl of food - here the smoked haddock is paired perfectly with sweet leeks and crunchy sweetcorn. He became the youngest Scottish chef to win a Michelin star in the early 1990s. Bring the stock up to the boil. 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. 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. Stovies - with sliced potato, onions and diced meat. ... as well as a selection of traditional Scottish classics, from Stovies and Skirlie, to Clootie Dumpling and Cranachan. Dice the sausages. Peel and slice the potatoes and peel and chop the onions. 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. Add the meat and top with the potatoes, carrots and stock and season with salt and pepper. One to one and a half pounds (450 to 675g) of onions chopped reasonably finely. Nick Nairn (born 12 January 1959 in Stirling) is a Scottish celebrity chef. 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. Gathered around this website are some of the tastiest Scottish meals they shared with me, and some I've learnt since. © Copyright 2017 Nairn's Oatcakes Limited. We care about your data, please view our data protection policy here. Stovies were a feature of my childhood. Cover with tattie slices and cover with the stock depending on how moist you prefer the meal. Add the carrots and parsnip and cook, gently for a further 5 minutes. Remove the beef from the pan and set aside. Cook over a gentle heat for a few minutes until they have softened slightly. 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. Stovies are simple to prepare and take about 30 - 40 minutes to cook. - Stovies. Mix well and bring the stock up to the boil. In a heavy-bottomed pan, heat the oil and then colour the beef all over for two to three minutes. Sultana Cake - a moist cake which stores well. Add the meat and top with the potatoes, carrots and stock and season with salt and pepper. just potatoes and onions, which she cooked on the stove in a pot with a tight lid. The name probably comes from the Scottish and north of England word for stewing. There is no ‘true’ recipe for stovies so please feel free to adjust and tweak as you see fit. Stovies are made from left-overs, usually comprising potatoes, onions and meat and served with oatcakes. This recipe has been made in collaboration with Try Lamb. Melt the butter in a large saucepan and add the onions. Neither of these contain any meat, assigning it to the status of a side dish. I live on the east coast and the tradition here is not to put meat in the stovies. Fifty Scottish people will give 50 ways to make stovies, I think each person makes them the way they were taught as a youngster. 2. Stovies recipes vary depending on who you talk to and where in Scotland they live. Nick Nairn's father: 'Garlic is work of the devil' Published 25 June 2012. Add the carrots and parsnip and cook, gently for a further 5 minutes. Early Scots mainly ate cereals such as oats and barley, root vegetables and seafood. (150C/fan oven 130C/ gas mark 3). Made with the leftovers from Sunday’s roast dinner, it’s a super easy Monday meal to make. Cook over a gentle heat for a few minutes until they have softened slightly. The book Nick Nairn's New Scottish Cookery has a healthier stovies recipe that uses sunflower oil rather than beef dripping. Great with a splash o'gravy or brown sauce. All rights reserved. Nairns Cook Schools Limited Nick Nairn Cook School Port of Menteith, Stirling FK8 3JZ Company registered in Scotland no. 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. The best Sunday roast leftovers come from a traditional bone-in beef roasting joint. This is a fine stovies recipe! Cook over a gentle heat for a few minutes until they have softened slightly. 1. Stovies or ‘Stoved Potatoes’ is a classic dish that makes simple ingredients taste incredibly good. Stovies were often served with a Scotch Pie and lots of brown sauce. Turn the heat down to as low as possible and put a tight fitting lid on. Serve with oatcakes and sliced beetroot for the perfect Sunday leftovers meal. Melt the butter in a large saucepan and add the onions. There are a lot of Scottish foods with meat and potatoes and stovies is one of them. Melt the butter in a large saucepan and add the onions. Our family's recipe uses sausages, preferably with the skin, or casing, removed rather than cooked meat. Cook over a gentle heat for a few minutes until they have softened slightly. Delicious! Melt the butter in a large saucepan and add the onions. © Copyright 2017 Nairn's Oatcakes Limited. Bring the stock up to the boil. 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