Being an East coast loon I was brought up on soup and mince & tatties. One of my favourites and something that was always served on Bonfire night was stovies. Best served with oatcakes, or toast & butter, but always with a peppermill on the table. By the way if it's made with a tin of corned beef then it's not stovies, it's corned beef hash. Good in it's own way but not the same. There's debate as to where the name comes from, most say from the French but I'm more inclined to the Dutch "stoven".
6 portions (or two big teauchters
)
6lbs/3kg Potatoes. (Maris pipers, King Edwards or Roosters. Sliced supposed to be peeled too but I like the skin on).
1 or 2 onions, chopped.
100g dripping. Usually left over from a roast or chops. We used to save all the fat back then.
1kg meat. This is a posh amount, any left over scraps will do, lamb or beef is best though pork or chicken will do. You can also get something cheap with bones (chops, ribs...) roast and shred the meat off the bones.
200 grams of gravy, best made with the meat juices.
Salt & pepper.
In a pan melt about 100g of your lard/fat. This will go quicker than you think so be quick prepping the onions, add them to the pan and gently fry 'till soft, don't let them go brown. Add the potatoes and coat with the lard. Now you can do this in a slow cooker, oven or at a peep on the stovetop. Add everything else and give the odd stir - gently. You don't want to break up the tatties with the spoon, they'll slowly break up as they cook. It'll take good few hours, we used to leave it overnight on low in the oven or at least 4 hours on the ring. You may have to add the odd splash of water to stop it burning/sticking though the crunchy bits are often fought over.
As said serve with oatcakes, and traditionally a side of beetroot (pickled or boiled/roasted) and a glass of milk. In recent years a side of baked beans has become the norm.
Sent via smoke-signal from a woodland in Scotland.
6 portions (or two big teauchters
)6lbs/3kg Potatoes. (Maris pipers, King Edwards or Roosters. Sliced supposed to be peeled too but I like the skin on).
1 or 2 onions, chopped.
100g dripping. Usually left over from a roast or chops. We used to save all the fat back then.
1kg meat. This is a posh amount, any left over scraps will do, lamb or beef is best though pork or chicken will do. You can also get something cheap with bones (chops, ribs...) roast and shred the meat off the bones.
200 grams of gravy, best made with the meat juices.
Salt & pepper.
In a pan melt about 100g of your lard/fat. This will go quicker than you think so be quick prepping the onions, add them to the pan and gently fry 'till soft, don't let them go brown. Add the potatoes and coat with the lard. Now you can do this in a slow cooker, oven or at a peep on the stovetop. Add everything else and give the odd stir - gently. You don't want to break up the tatties with the spoon, they'll slowly break up as they cook. It'll take good few hours, we used to leave it overnight on low in the oven or at least 4 hours on the ring. You may have to add the odd splash of water to stop it burning/sticking though the crunchy bits are often fought over.
As said serve with oatcakes, and traditionally a side of beetroot (pickled or boiled/roasted) and a glass of milk. In recent years a side of baked beans has become the norm.
Sent via smoke-signal from a woodland in Scotland.
