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Stovies from Scotland - delicious!

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. 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.

Often you'd get stovies in a pub during a darts match, or before and after the rugby or football. It'd be made more in winter to warm you up, and there'd be loads of salt in their recipes - why? So's you drink more! We present "Wee Stovies" - the scrapings off the stove - our basic recipe, and then some suggestions on how to spice it up a bit for a change each week. This recipe is free for private use only; all rights are reserved.

Our simple recipe for Stovies.

 Stovies from Scotland
The picture is of our recipe below, using butter and with a chopped carrot

Basic but flexible ingredients for stovies

3 lbs tatties (potatoes)
1 large onion
or 2 small
1 lb steak mince or lamb
    or diced pieces of meat
    or cheese or vegetables

 

2 ozs beef dripping or lard
    or butter or olive oil
1/2 pint of water
Meat stock cube
or veg
Salt to taste, and Pepper

You don't have to be exact with the quantities

Chop the onions into a pot, add fat, and gently cook for 4-5 mins until soft. Add meat, stir into the onions and cook until a light brown. Peel, slice and dice your potatoes as you'd normally do. Hurtle them into the pot with the onions and meat. Chuck in the water, stock, salt, pepper. Bring to the boil and simmer for 30 minutes with the lid on, shoogling (shaking!) or stirring the pot occasionally to make sure it doesn't all stick. Cook until the potatoes are soft (push a table knife through a piece to test). Don't worry if the bottom layer is a bit burnt as this adds to the flavour of the rest. Mmmm.

 Our Wee Stovie
Serve on its own, or with a bowl of fresh green beans or garden peas

Mix it all up a little more, if necessary, and serve steaming hot onto plates or bowls. Serves 6 as a meal, 10 as a snack, eat with a fork or spoon. Traditionally serve with milk for some extraordinary reason, or more commonly with beer or whisky. Use oatcakes or French bread to mop up the plate. Tuck in!

Most companies on this page take overseas orders, please visit their websites. Chances are if you've been to Scotland you'll have been bitten by the midge before eating your stovies! If you're looking for after bite, natural midge repellent, midge net or citronella candle visit our sponsor's midge products website www.midgerange.com. There is, however, only anecdotal evidence that midges like stovies.

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Some extra ideas to make stovies different

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Variety is the spice of life, so try some of these varieties:
  • Add herbs for your health and a delicious flavour
  • Grate cheese over the top and brown under the grill
  • Leftover vegetables; gravy instead of a stock cube
  • A carrot or two, grated or sliced, cooked or raw
  • Tomato puree, or even swirl some ketchup over
  • Split peas, lentils, barley or oats (cooked well)
  • Try some garlic, crushed and cooked with the onion
  • For an Exotic flavour add cumin or curry powder
Our Super Stovies recipe is arriving soon on CookCards

Christmas candles and oils in gold organza gift bags: Gold Frankincense and Myrrh - cinnamon and orange, and frankincense and myrrh.
 The three wise men Gold organza gift bags,
 with Frankincense and Myrrh, Cinnamon and Orange, essential oils and candles.
From Totally Herby of Scotland, sponsors of The Stovies website.

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