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Cat Forum / Cat Anecdotes / May 2005OT: Recipe request
When I was a youngster I always looked forward to my grandmother's Scottish friends visiting, because they made a great dish with potatoes and sausages. I believe they called it "stovers", but I've never been able to find a recipe. Does this combination ring any bells with anyone? Basically it was steamed sausages (to remove the grease), potatoes, onions, spices (sage I think) all cooked in the oven until it was all soft. The correct name and ingredients would be appreciated. > When I was a youngster I always looked forward to my grandmother's > Scottish friends visiting, because they made a great dish with [quoted text clipped - 5 lines] > onions, spices (sage I think) all cooked in the oven until it was all > soft. The correct name and ingredients would be appreciated. It's "Stovies" and it's traditionally made with diced lamb or mutton, not sausages. However I don't see a reason why you couldn't first prick and steam some sausages to reduce the fat then add them to the dish instead. I'd cut them in half or quarters for the layering part. Stovies 8 oz cold, diced lamb 1-1-/2 lbs. white potatoes, peeled and sliced thick or diced 1 large onion, very thinly sliced. 1 Tbs. drippings (from meat or bacon). If drippings are not available, use oil. Beef or lamb stock or water (as needed) Salt and pepper Nutmeg or all-spice for seasoning Freshly chopped parsley or chervil (garnish) Melt the drippings in a large pan with a lid. Add a layer of sliced potatoes, then a layer of onion and next a layer of meat. Add enough stock or water just to cover. Repeat the layers again and season the dish thoroughly with salt, pepper and nutmeg or all-spice. Cover and cook over a low to moderate heat (shaking the pan occasionally) for about 30 minutes or until the potatoes are tender and the liquid is absorbed. Serve with a sprinkling of chopped parsley or chervil. Jill McQuown (whose name should say it all, except one grandmother was German LOL) >> When I was a youngster I always looked forward to my grandmother's >> Scottish friends visiting, because they made a great dish with [quoted text clipped - 33 lines] > Jill McQuown (whose name should say it all, except one grandmother was > German LOL) Thanks Jill, I thought you might know. My grandparents were all of Irish descent, hence my love of the spud. >>> When I was a youngster I always looked forward to my grandmother's >>> Scottish friends visiting, because they made a great dish with [quoted text clipped - 10 lines] > > My grandparents were all of Irish descent, hence my love of the spud. I love spuds, too! Do you ever make Colcannon (potatoes and cabbage)? I'm trying not to cook anything which will yield leftovers for more than a day since I'm going on a trip. But I'll be making potato-leek soup this evening. Oh, and there's a traditional Scottish dish which doesn't sound it at all, but it's utterly delicious. Minced (ground beef) browned with salt & pepper and all but about 1 Tbs. of the fat drained. Add 1 cup water and 1 Tbs. Worcestershire. Cover and cook on low about 20 minutes. Serve this with it's "clear" gravy spooned over hot mashed potatoes. Peas on the side. You'd be surprised how good it is! Grandma simply called it "Mince" :) Jill >>>> When I was a youngster I always looked forward to my grandmother's >>>> Scottish friends visiting, because they made a great dish with [quoted text clipped - 12 lines] > > I love spuds, too! Do you ever make Colcannon (potatoes and cabbage)? I've never had that. But my grandfather (bachelor) was a real fan of bully beef. So I had plenty of corned beef hash and corned beef and cabbage. > I'm trying not to cook anything which will yield leftovers for more than a > day since I'm going on a trip. But I'll be making potato-leek soup this [quoted text clipped - 7 lines] > it's "clear" gravy spooned over hot mashed potatoes. Peas on the side. > You'd be surprised how good it is! Grandma simply called it "Mince" :) My mother made it with Bisto and onions, served with mushy peas and spuds of course. My grandfather made EVERYTHING with Worcestershire sauce or Tabasco. I guess that's where I get my love of spicy food. You haven't lived until you've had macaroni casserole made with Worcestershire and hot dry mustard. > >>> When I was a youngster I always looked forward to my grandmother's > >>> Scottish friends visiting, because they made a great dish with [quoted text clipped - 12 lines] > > I love spuds, too! Do you ever make Colcannon (potatoes and cabbage)? Bubble and Squeak? Love the stuff, although unfortunatley I am allergic to cabbage. Not quite as bad as the allergy to eggplant, but bad enough that I avoid if it if possible. > I'm trying not to cook anything which will yield leftovers for more than a > day since I'm going on a trip. But I'll be making potato-leek soup this > evening. I *love* potato and lekk soup! > Oh, and there's a traditional Scottish dish which doesn't sound it at all, > but it's utterly delicious. Minced (ground beef) browned with salt & pepper > and all but about 1 Tbs. of the fat drained. Add 1 cup water and 1 Tbs. > Worcestershire. Cover and cook on low about 20 minutes. Serve this with > it's "clear" gravy spooned over hot mashed potatoes. Peas on the side. > You'd be surprised how good it is! Grandma simply called it "Mince" :) Mmmmmm, comfort food! My parents are English, so this is very similar to our version of "mince". Ours had chopped onions in it as well, but is otherwise the same. Yum. Yowie >>>>> When I was a youngster I always looked forward to my grandmother's >>>>> Scottish friends visiting, because they made a great dish with [quoted text clipped - 19 lines] > allergic to cabbage. Not quite as bad as the allergy to eggplant, but > bad enough that I avoid if it if possible. Bubble & Squeak is a tad different than Colcannon but of course not by much! >> I'm trying not to cook anything which will yield leftovers for more >> than a day since I'm going on a trip. But I'll be making [quoted text clipped - 15 lines] > > Yowie >>>>>> When I was a youngster I always looked forward to my >>>>>> grandmother's Scottish friends visiting, because they made a [quoted text clipped - 43 lines] >> >> Yowie I think we need a new warning for this group. HW hunger warning, reading this post may make you fell hungry.  SignatureAdrian (Owned by Snoopy & Bagheera) A house is not a home, without a cat. I love English comfort food, bangers n mash, treacle pudding, toad in the hole etc., oh bugger it I have to go and raid the fridge now (and it's 1am) That's mine n tatties they call it in Scotland, I make it with quorn mince and veggie worcestershire sauce sometimes. They call it mince n tatties in Scotland. I make it sometimes with quorn mince and veggie worcestershire sauce, mmm making me peckish even though we went out for Sunday lunch today, which was amazing, bearing in mind it was a carvery but they had 3 veggie choices, stuffing, yorkshire puds, roast and boiled spuds and 6 vegetables, even veggie gravy, what's the world coming to eh when a girl can go to a pub and get a proper Sunday roast!! We had to walk it off for about an hour afterwards, through Epping Forest which was lovely, fed the ducks aah > They call it mince n tatties in Scotland. I make it sometimes with > quorn mince and veggie worcestershire sauce, mmm Oh, so you're a vegetarian? I've never seen quorn where I am in the U.S. making me peckish > even though we went out for Sunday lunch today, which was amazing, > bearing in mind it was a carvery but they had 3 veggie choices, [quoted text clipped - 3 lines] > about an hour afterwards, through Epping Forest which was lovely, fed > the ducks aah Sounds like a lovely day! Jill excuse the ignorance, but what is 'quorn'? When we were in England where DH had a conference, there was a day when he had to go into London for a business matter and I was left with our gracious host all day. Spencer and I went for lunch to a pub where they not only served libations but had a regular menu of complete meals. I had roast beef and all the trimmings and was quite impressed. :) Jazz's mama SignatureIrulan from the stars we come to the stars we return from now until the end of time >> They call it mince n tatties in Scotland. I make it sometimes with >> quorn mince and veggie worcestershire sauce, mmm [quoted text clipped - 13 lines] > > Jill > excuse the ignorance, but what is 'quorn'? It's a meat substitute. From what I gather it's made from something akin to the mushroom family. > When we were in England where DH had a conference, there was a day > when he had to go into London for a business matter and I was left [quoted text clipped - 26 lines] >> >> Jill |
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