SLOW COOKED TRADITIONAL SCOTTISH STOVIES WITH OATCAKES AND BEETROOT (AND THE KIDS BEANS)
Steps:
- In a saucepan, melt approximately 100g of your lard. This will be quicker than you expect.
- Add the onions to the pan and lightly fry.
- Make sure that the onions are still white and are not cooked long enough to begin turning brown.
- Add the onions, lard and your potatoes to the slow cooker and stir until all the potatoes are coated in lard. If you have to add some more, add it a teaspoon at a time, as it is easy to use too much lard.
- Add a few spoons of the gravy from your meat, a couple of tablespoons of water, and a couple of pinches of salt.
- Cook for 8 hours on low, or 4 hours on high.
- You will need to check the pot every hour and if you need to add a little extra water, do it a teaspoon at a time. You only want just enough to stop the potatoes from burning into the pot.
- Don't mash the potatoes as when they are ready, they will break down with the stirring.
- Add in your meat with a few more spoonfuls of gravy.
- Cook until the meat is thoroughly heated.
- Normally, you would shred your meat or cut it really small, but my boys like their meat in hunky chunks so my pictures are not the effect you would get if you shredded your meat before adding it.
- Serve with oatcakes and beetroot with a glass of milk for the traditional fare, or add beans like the Scottish Mum Kids.
SLOW COOKER STOVIES
Your roast dinner leftovers meets the hotpot in this delicious Scottish stovies recipe. Perfect for Monday's for making use of your leftovers these easy prep stovies are cooked slow in the slow cooker and taste amazing.
Provided by RecipeThis.com
Categories Main Course
Time 2h45m
Number Of Ingredients 12
Steps:
- Dice and peel your onion and sauté in the slow cooker on the stovetop with a little butter and then season with parsley.
- Add into the slow cooker your leftover veggies with drippings, diced lamb, tinned tomatoes and mix well. Place the lid on the slow cooker and cook on high for 2 hours or on low for 3.5 hours.
- After the 3.5 hours on high stir frozen peas and sweetcorn into your stovies and add tomato puree and seasonings.
- Then decorate the top of your hotpot with your just air fried sliced potatoes.
- Cook for an extra 30 minutes with the sliced potatoes on top before serving.
Nutrition Facts : Calories 208 kcal, Carbohydrate 24 g, Protein 18 g, Fat 5 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 46 mg, Sodium 191 mg, Fiber 4 g, Sugar 3 g, UnsaturatedFat 3 g, ServingSize 1 serving
SLOW COOKER SCOTTISH STOVIES
Slow Cooker Scottish Stovies is a traditional 'stoved' potato recipe adapted or the Slow Cooker. Chunks of potato cook slowly with sliced onions, seasoned with a savoury beef flavour.
Provided by Janice Pattie
Categories Side Dish
Number Of Ingredients 6
Steps:
- Slice the onions and cut the potatoes into 4 cm pieces
- Place the dripping or fat in a pan and very gently sauté the onions. They should soften but not colour.
- Add the potatoes and stir them to coat and mix thoroughly with the onions.
- Transfer to your slow cooker pot.
- Grind up stock cube (if using) with salt, sprinkle over the potatoes and onions in the slow cooker.
- Pour over the water, don't be tempted to add more, 30 ml is all you need) put on the lid and cook for 1 hour 15 minutes on HIGH, then 1 hour 15 minutes on LOW.
- When the potatoes are cooked, take a wooden spoon and roughly break up the potatoes. You want to retain chunks of potato but roughen up the edges.
Nutrition Facts : Calories 190 kcal, Carbohydrate 33 g, Protein 7 g, Fat 4 g, SaturatedFat 3 g, Cholesterol 11 mg, Sodium 882 mg, Fiber 7 g, Sugar 2 g, ServingSize 1 serving
SCOTTISH STOVIES
Adapt our take on this traditional Scottish stew to your liking. Try it with a leftover roast, sausage, minced beef or corned beef. Serve with oatcakes or crusty bread
Provided by Esther Clark
Categories Dinner, Main course, Supper
Time 1h50m
Yield Serves 4-6
Number Of Ingredients 9
Steps:
- 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. Add the swede, carrot and celery and fry for 5 mins.
- Stir in the meat, if using leftover roast lamb or beef, then the potatoes. Pour over the stock and season generously, bring to the boil, then turn the heat down to a simmer. Cook covered for 1 hr 30 mins or until the vegetables have softened and the potatoes have broken down completely. If you're using corned beef, add this to the pan 20 mins before the end of cooking. Serve with oatcakes, or crusty bread
Nutrition Facts : Calories 418 calories, Fat 23 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 28 grams protein, Sodium 0.42 milligram of sodium
STOVIES
A Scottish dish of potatoes cooked with onions and corned beef. It's a whole meal in itself; simple and easy to make!
Provided by Kookie
Categories World Cuisine Recipes European UK and Ireland Scottish
Time 45m
Yield 4
Number Of Ingredients 6
Steps:
- In a saucepan, combine potatoes and milk. Bring to a boil, reduce heat, and simmer until potatoes are tender, about 30 minutes.
- While potatoes are simmering, melt butter in a skillet over medium high heat. Saute onions until soft and translucent.
- When potatoes are soft, mix in sauteed onions and corned beef. Cook an additional 10 minutes, or until heated through. Season with salt and pepper.
Nutrition Facts : Calories 707.1 calories, Carbohydrate 103.1 g, Cholesterol 84.8 mg, Fat 17.2 g, Fiber 12.8 g, Protein 36.4 g, SaturatedFat 7.9 g, Sodium 925.2 mg, Sugar 8.8 g
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