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Stovies Recipe- Stovies is traditionally a left over dish from the Sunday Roast, using the tatties, meat and dripping leftovers all thrown into one pot. The origins of stovies are said to come from a time when masters would give their servants the left over food from Sunday lunch. They would take this home or to their quarters and make a dish that could last them all week and was easy to cook.Stovies can be cooked on the hob or in the oven (gives a nice browned crispy coating). There are various recipes depending on taste. The amount of stock used varies from recipe to recipe and really depends on how moist you prefer the dish. Meat used varies from chicken, beef and lamb. Some people use tinned corned beef. The best stovies I've ever tasted is at Mrs Bridges in Peterhead who use beef. Stovies is best served with oatcakes. Below is my mum's stovies recipe, cooked the day after the Sunday Roast: |
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Stovies Ingredients:Left over Beef diced up 4 large Tatties partially boiled and sliced 1 thinly sliced onion 1 tablespoon of dripping from the cooked beef A wee bit of beef stock Salt and Pepper Maw Broon from the Sunday Post has published a cookbook full of her favourite Scottish and family recipes. Read More About It! 
Stovies Cooking Directions:1. Add a wee bit of lard to a pot and gently cook the onions until soft. Add the beef (chicken/lamb can be used if prefered). Add salt and pepper. The book Nick Nairn's New Scottish Cookery  has a healthier stovies recipe that uses sunflower oil rather than beef dripping.
2. Cover with tattie slices and cover with the stock depending on how moist you prefer the meal. We add a wee bit and top up as required. 3. Simmer on the hob for about an hour or cook in the oven at 190c for about 50 minutes. 4. Serve piping hot with oatcakes, beetroot and skirlie. Play our fun, free Whack The Haggis game at our other website www.aboutaberdeen.com Scottish Cook Books 
Maw Broons StoviesThe Book Maw Broons Cookbook has a stovies recipe taken from the Housewife Weekly cut out and keep Scottish Recipes collection. The Maw Broons stovies recipe uses turnip and carrots as optional ingredients and varies slightly from the Scottishrecipes ingredients in that it uses nutmeg, more onions and cooked lamb or mutton though does suggest meat alternatives of beef, lamb or fish. Buy Maw Broon's Cookbook at a discounted price and with free delivery available.
Stoved Tatties Maw Broons Cookbook also has a stoved tatties recipe which is much like a vegetarian stovies recipe that uses just potatoes, butter, onions, pepper, salt and water as its ingredients. 
Chicken Stovies RecipeAnother variety of Scottish stovies that we at Scottish Recipes love is this chicken stovies recipe. A traditional Scottish stovies recipe will use left over beef or sometimes lamb from the Sunday roast. In this chicken stovies recipe the left over chicken is used. Though it is equally as delicious with smoked chicken. Ingredients For Chicken StoviesOne small chopped onion 100g of chopped chicken 750g of par boiled and chopped potatoes 100mls of chicken stock Chopped parsley for the garnish How to Make Chicken Stovies Heat a small amount of oil into a large pan and fry the chopped onion until it turns brown. Add the chopped chicken and potatoes. Fry for several minutes until the chicken and the tatties turn a light brown colour. Add the chicken stock and simmer the chicken stovies until the chicken stock becomes absorbed. The potatoes should appear cooked and this can be tested by breaking them with a fork. The tatties should easily crumble. Turn off the heat, sprinkle with parsley and serve. As an accompaniment to chicken stovies serve with traditional Scottish vegetable recipes such as Rumbledethumps and Clapshot if you do not mind another potato dish. Whichever you choose do serve with a side serving of Skirlie. A wonderful pudding to serve afterwards is Cranachan. Best Stovies In The World Competition In October 2007 cooks in Huntly, Aberdeenshire launched a campaign to find the best stovies recipe during their annual Huntly Hairst Halloween and Food Festival. The Best stovies in the world competition is open to anyone in the North East of Scotland and worldwide. The best stovies in Scotland and indeed the world competition campaign is being led by the chef at Park lane restaurant in Huntly, Margaret Paterson. Stovie cooks were asked to bring their stovies in a flask or food container to reheat at the venue where celebrity food critic Nell Nelson will judge the stovies for the best stovies in the world competition. Nell Nelson will be familiar to television viewers from the TV series The Woman Who Ate Scotland where she cycles around Scottish cafes, restaurants and food suppliers sampling Scottish food and drink. It is hoped that the best stovies in the world competition will help put Huntly on the map as the stovies capital of Scotland and the UK. The judging for the stovies campaign took place on Saturday 4 November 2007. Strict criteria for entry to the stovies competition was that Scottish beef must have been used - no corned beef permitted! To read more about the Huntly Hairst visit our other website AboutAberdeen.com and read the Huntly Hairst Halloween Food Festival page. |
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Desserts/Snacks 
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