Bring the stock up to the boil. I’m from Aberdeen and make my stovies very similar to this recipe, although I use a pressure cooker and instead of stock/cubes I use gravy salt. Add the meat and top with the potatoes, carrots and stock and season with salt and pepper. Now if that’s not authentic then nothing is as its a recipe that’s been passed down for generations. Strathbogie Mist - with pears and ginger wine. Cook over a gentle heat for a few minutes until they have softened slightly. Scottish Stovies and Oatcakes. That’s right – in 2014 I won the World Stovies Championship (making, not eating, you cheeky monkeys) and right now I’m going to share the secret(s) of my success… Stovies has to be one of the most iconic dishes in Scotland, and a hell of a lot nicer than our official national dish – deep-fried pizza. 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. Mix well and bring the stock up to the boil. Add the carrots and parsnip and cook, gently for a further 5 minutes. This recipe has been made in collaboration with Try Lamb. Nick Nairn's father: 'Garlic is work of the devil' Published 25 June 2012. We've had over 120,000 customers cook with us over the last 20 years, so we know what kitchen essentials budding chefs love. Tantallon Cakes - named after the ruined castle of Tantallon. Stovers / Stovies Ingredients Three and a half pounds (1.6 kg) of peeled potatoes chopped into approximately 1 inch (2.5 cm) cubes. Early Scots mainly ate cereals such as oats and barley, root vegetables and seafood. My mother made and served ‘plain’ stovies i.e. There is no ‘true’ recipe for stovies so please feel free to adjust and tweak as you see fit. - Stovies. Dice the sausages. Cook over a gentle heat for a few minutes until they have softened slightly. For a real taste of Aberdeenshire, serve your stovies with sliced cold pickled beetroot, warmed Scottish oatcakes and a glass of very cold milk. You’ll often hear it referred to as “Scottish Tablet” but actually lots of sweets similar to tablet can be found around the world, although they often tend to be a bit on the softer side than the traditional tablet found in Scotland. In a heavy-bottomed pan, heat the oil and then colour the beef all over for two to three minutes. Many families have this as a weekly meal. Cook for 2 hours, checking occasionally to ensure they are not sticking and burning. Cook over a gentle heat for a few minutes until they have softened slightly. We add a wee bit and top up as required. 2. Stuffing - for turkey, chicken, duck or goose. We care about your data, please view our data protection policy here. This is a fine stovies recipe! 2. Oats, Apple & Cinnamon Chunky Biscuit Breaks, Oats, Blueberry & Raspberry Chunky Biscuit Breaks. Early life. Scottish Meals I was a lucky loon when growing up in Bonnie Scotland - my Ma and Nana were great cooks. Sausage Stovies. 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. Melt the butter in a large saucepan and add the onions. Made with the leftovers from Sunday’s roast dinner, it’s a super easy Monday meal to make. Overnight temperatures to hit -6c in Aberdeen as gritters set out early to combat frozen roads. Serve with oatcakes and sliced beetroot for the perfect Sunday leftovers meal. I live on the east coast and the tradition here is not to put meat in the stovies. STOVIES – adapted from Nick Nairn’s “New Scottish Cookbook” 50g (2oz) Beef dripping, rendered, bacon fat or vegetable oil 500g.(1lb.) There are a lot of Scottish foods with meat and potatoes and stovies is one of them. Add the vegetables and let them sweat for two to three minutes. Remove the beef from the pan and set aside. Sultana Cake - a moist cake which stores well. I got a bit addicted on ones like this I'd get from the butchers on my lunch break from school. He became the youngest Scottish chef to win a Michelin star in the early 1990s. Nairns Cook Schools Limited Nick Nairn Cook School Port of Menteith, Stirling FK8 3JZ Company registered in Scotland no. Try this hearty Scottish stovies recipe classic, the perfect accompaniment to our Oatcakes. Add the carrots and parsnip and cook, gently for a further 5 minutes. The book Nick Nairn's New Scottish Cookery has a healthier stovies recipe that uses sunflower oil rather than beef dripping. © Copyright 2017 Nairn's Oatcakes Limited. 4 large potatoes 1 large onion 6 large sausages (for vegans try Linda McCartneys vegetarian sausages) 1 tsp sage 1 tsp thyme 1 or 2 beef stock cubes like oxo to taste (or vegan alternative) salt and pepper (generous) Method. Stovies or ‘Stoved Potatoes’ is a classic dish that makes simple ingredients taste incredibly good. I always plan ahead and will cook a roast a day or two before Hogmanay just so that I can have stovies at the bells. Fifty Scottish people will give 50 ways to make stovies, I think each person makes them the way they were taught as a youngster. 1. Stovies were often served with a Scotch Pie and lots of brown sauce. Stovies Reloaded: Traditional Scottish Recipes Made Healthier Traditional Scottish Food Before the beginnings of the industrial revolution in the 19th Century, Scottish food relied heavily on ingredients we now regard as healthy. Publication date 2002 Topics Cooking, Scottish Publisher ... Nick has been a long-time champion of fresh Scottish produce, but his cooking also takes its influences from all over the world. We care about your data, please view our data protection policy here. Our family's recipe uses sausages, preferably with the skin, or casing, removed rather than cooked meat. Nairn … Melt the butter in a large saucepan and add the onions. Stovies - with sliced potato, onions and diced meat. Add the potatoes and stock and season with salt and pepper. The word stovies comes from the French étuves, to stew in its own juices and it is the perfect recipe for leftover roast meat. One to one and a half pounds (450 to 675g) of onions chopped reasonably finely. Peel and slice the potatoes and peel and chop the onions. Cook for 2 hours, stirring occasionally to ensure it is not sticking or burning. Add the swede, carrot and celery and fry for 5 mins. The French create the classic "Gratin Dauphinoise" by slicing potatoes thinly and cooking them slowly, which is the basis of the Scottish dish stovies. Stovies are simple to prepare and take about 30 - 40 minutes to cook. Strangely I have two recipes for stovies in books, one by Nick Nairn and one by Jamie Oliver. 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. 287 2980 52 Tel: 01877 389 900 Site and content ©2020 Nairns Cook Schools Limited. 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. 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. All rights reserved. TURNING 60 in January holds no fears for Nick Nairn – or, as I tend to think of him, the Peter Pan of the culinary world. BROWSE > Cook Shop Gifts. Note: Instead of cooking on the hob it is possible to cook in a low oven instead. Ex-World’s-Best-Stovies Recipe. just potatoes and onions, which she cooked on the stove in a pot with a tight lid. The best Sunday roast leftovers come from a traditional bone-in beef roasting joint. Turn the heat down to as low as possible and put on a tight fitting lid. Tablet - a traditional sweet confection. Summer Dessert - with summer fruits. © Copyright 2017 Nairn's Oatcakes Limited. Gathered around this website are some of the tastiest Scottish meals they shared with me, and some I've learnt since. You can also make this recipe vegan by using olive oil instead of butter! Ingredients Almost forgivable for Jamie but a bit of a sin in Nairn’s book entitled New Scottish Cookery. Sources of lean meat included Where does tablet come from? Scottish stovies are the ultimate comfort food. Stovies. Oats, Apple & Cinnamon Chunky Biscuit Breaks, Oats, Blueberry & Raspberry Chunky Biscuit Breaks. Chowder is a hearty bowl of food - here the smoked haddock is paired perfectly with sweet leeks and crunchy sweetcorn. Still very very popular at Scottish gatherings, weddings, etc. Neither of these contain any meat, assigning it to the status of a side dish. Bring the stock up to the boil. A Nick Nairn dining experience is the perfect gift for the foodie in your life. Nick Nairn (born 12 January 1959 in Stirling) is a Scottish celebrity chef. Cover with tattie slices and cover with the stock depending on how moist you prefer the meal. All rights reserved. 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. ... as well as a selection of traditional Scottish classics, from Stovies and Skirlie, to Clootie Dumpling and Cranachan. A truly heartening dish and very economical. 3. Stovies are whatever meat is left on your stove hence the name stovies and all thrown into a pot. experiences from £49. A delicious vegetarian stovies, so easy to make and perfect for a cold winter day! 358589 VAT registration no. Stovies are made from left-overs, usually comprising potatoes, onions and meat and served with oatcakes. Stovies were a feature of my childhood. Turn the heat down to as low as possible and put a tight fitting lid on. 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. Melt the butter in a large saucepan and add the onions. by Nigel Slater. (150C/fan oven 130C/ gas mark 3). Melt the butter in a large saucepan and add the onions. Delicious! From other local news sites. Stovies recipes vary depending on who you talk to and where in Scotland they live. The name probably comes from the Scottish and north of England word for stewing. Lamb, chicken or beef are the most popular meats used when making stovies. If you like a stronger onion flavour, add more. Cook over a gentle heat for a few minutes until they have softened slightly. (150C/fan oven 130C/ gas mark 3). 4. Great with a splash o'gravy or brown sauce. Nairn, Nick. We always had stovies made on New Year's Eve for all Hogmanay friends, neighbours and family. Note: Instead of cooking on the hob it is possible to cook in a low oven instead. , assigning it to the boil sticking or burning sliced potato, onions and diced meat stovies i.e in! 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