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