Stovies
From astrochef 14 years ago
- 30 minutes to make
- Serves 4
Another traditional Scottish dish mainly made on a Monday with the dripping leftover from the Sunday roast, even though at one time many people could not afford a roast on a Sunday, they would still buy a pack of dripping from the butcher to make stovies. Read more This recipe uses butter and vegetable oil for health reasons but I still make stovies with dripping. See less
Ingredients
- 1 ounce, butter shopping list
- 1 tablespoon, vegetable oil shopping list
- 2, onions, peeled and sliced shopping list
- One ½ pounds, potatoes, peeled and thinly sliced shopping list
- 2 tablespoons, beef stock, or any beef jelly you can retrieve from the roast beef shopping list
How to make it
- Melt the butter with oil in a large heavy frying pan / skillet, stir in the onions and fry until they are golden and caramelised, about 10 to 15 minutes.
- Add the slices of potato and turn them carefully into the fat, carefully mind so as they don’t break up. Season well with sea salt, freshly ground pepper, then add the stock or jelly, and heat through until the jelly has melted or the stock has warmed through.
- Cover tightly with a lid or foil and cook over a low heat for 20 to 30 minutes until the potatoes are tender and have soaked up all the liquid, add a little hot water if they seem a little to dry, remember to shake the pan a little when they are cooking to stop them from sticking, don’t stir them or they will break up and you don’t want that!.
- Nice served with cold meats or on their own with a poached egg on top.
The Rating
Reviewed by 5 people-
these sound wonderful...will give them a try very soon
peetabear
in mid-hudson valley loved it
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I remember a version of this from a german lady done with drippings from a pork roast, yum!
tazoncaffeine
in Manchester loved it
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