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Thread: Stovies

  1. #1
    Private Members Prediction League Winner Hibrandenburg's Avatar
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    Stovies

    Moving on from mince & tatties, another Scottish Culinary delight to harden your arteries is Stovies. I've not got a go to recipe for stovies and have used various different ones that I found on-line, unfortunately none of them have lived up to my expectations.

    How do you cook stovies?


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  3. #2
    @hibs.net private member lord bunberry's Avatar
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    Quote Originally Posted by Hibrandenburg View Post
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    Moving on from mince & tatties, another Scottish Culinary delight to harden your arteries is Stovies. I've not got a go to recipe for stovies and have used various different ones that I found on-line, unfortunately none of them have lived up to my expectations.

    How do you cook stovies?
    If you can get roast beef dripping then use that. My ex was a cook and she made amazing stovies.

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  4. #3
    Testimonial Due Santa Cruz's Avatar
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    Chop potatoes into big slices, add half a chopped onion. Fill the pan with water just up to the top potato level, add some salt. Mix an oxo with water and add to the pot. Lightly boil until the potatoes are soft then drain the water. We like stovies cooked differently in my house. I like it more stodgy and dry, the others like them more moist (this I achieve by not draining all the water).
    Break down the potatoes with a wooden spoon so you still have some chunks giving it a course consistency as opposed to mash. Add sliced cooked sausages. I used to use corn beef, then meat sausages, now the others prefer meat free sausages.
    The feedback can be mixed, I think this is due to the potatoes, it's defo not my cooking skills.

  5. #4
    @hibs.net private member Hibbyradge's Avatar
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    Quote Originally Posted by lord bunberry View Post
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    If you can get roast beef dripping then use that. My ex was a cook and she made amazing stovies.
    Beef dripping is a great recommendation but veg oil is fine.

    Fry the onions until soft/brown.

    Add cubed potatoes with just enough beef stock to cook them and be mostly absorbed/evaporated. Probably about 750ml for half a dozen good sized tatties.

    Simmer until cooked then add cubed corned beef and pepper, and cook for another 5 minutes until it's soft and hot enough.

    Serve with fried eggs, sunny side up. Yum.

    I used to make them by boiling the tatties separately having marinated the cubed corned beef in Worcestershire Sauce then adding it to the drained potatoes.

    That works but I think that's more Hash than stovies. The fried eggs are usually associated more with hash, but they're great with stovies too.
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  6. #5
    @hibs.net private member J-C's Avatar
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    4-6 big Richmond sausages
    1 large onion
    couple of stock cubes
    some bisto
    potatoes.

    Fry off the onion and add the sausages, cook the sausages until sealed all over (nice brown colour). Add potatoes (sliced) and water and oxo cubes, bring to the boil and then simmer. Don't add too much water but enough for the potatoes to soak it up, only add Bisto for personal taste, some people like a stronger flavour.

  7. #6
    Coaching Staff Ronniekirk's Avatar
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    Quote Originally Posted by J-C View Post
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    4-6 big Richmond sausages
    1 large onion
    couple of stock cubes
    some bisto
    potatoes.

    Fry off the onion and add the sausages, cook the sausages until sealed all over (nice brown colour). Add potatoes (sliced) and water and oxo cubes, bring to the boil and then simmer. Don't add too much water but enough for the potatoes to soak it up, only add Bisto for personal taste, some people like a stronger flavour.
    Love stovies Used to get it in Fife in the pubs if playing in darts or pool team


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    @hibs.net private member Dalianwanda's Avatar
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    I remember writing to the Daily Records “You said it” page under my mates name and address asking for the correct recipe as he always thought it was made from sausages. They printed the letter and his address where he received 40 or so replies plus one death threat.

  9. #9
    Private Members Prediction League Winner Hibrandenburg's Avatar
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    Quote Originally Posted by Dalianwanda View Post
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    I remember writing to the Daily Records “You said it” page under my mates name and address asking for the correct recipe as he always thought it was made from sausages. They printed the letter and his address where he received 40 or so replies plus one death threat.


    Did they threaten to Stove his head in?

  10. #10
    Coaching Staff One Day Soon's Avatar
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    Quote Originally Posted by Dalianwanda View Post
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    I remember writing to the Daily Records “You said it” page under my mates name and address asking for the correct recipe as he always thought it was made from sausages. They printed the letter and his address where he received 40 or so replies plus one death threat.
    Stovies jihad.

  11. #11
    @hibs.net private member blackpoolhibs's Avatar
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    Quote Originally Posted by J-C View Post
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    4-6 big Richmond sausages
    1 large onion
    couple of stock cubes
    some bisto
    potatoes.

    Fry off the onion and add the sausages, cook the sausages until sealed all over (nice brown colour). Add potatoes (sliced) and water and oxo cubes, bring to the boil and then simmer. Don't add too much water but enough for the potatoes to soak it up, only add Bisto for personal taste, some people like a stronger flavour.
    Made some last night using your recipe.

  12. #12
    @hibs.net private member J-C's Avatar
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    Quote Originally Posted by blackpoolhibs View Post
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    Made some last night using your recipe.
    😁👍

  13. #13
    Coaching Staff HUTCHYHIBBY's Avatar
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    Quote Originally Posted by blackpoolhibs View Post
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    Made some last night using your recipe.
    Going to be selling them in the pub on Saturday?

  14. #14
    @hibs.net private member blackpoolhibs's Avatar
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    Quote Originally Posted by HUTCHYHIBBY View Post
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    Going to be selling them in the pub on Saturday?
    None left 😁😁

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