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By *riendly foeWoman
over a year ago
In a crisp poke on the A814 |
"I have just made my stovies for tea. Made it with yesterday's left over beef and some oatcakes. "
This is how its supposed to be....
Stovies are a mix of whatever is left over from Sunday Roast...  |
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By (user no longer on site)
over a year ago
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"I have just made my stovies for tea. Made it with yesterday's left over beef and some oatcakes.
This is how its supposed to be....
Stovies are a mix of whatever is left over from Sunday Roast... "
yeah but if you dare to get it in, a lot of anyway, pubs and it'll be watery tatties hardly cooked onions and a load of south American corned beef! |
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By (user no longer on site)
over a year ago
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dripping, tatties onions an oxo or good beef stock, and the remains of the sunday joint, salt n pepper. NOTHING else, like mince or sausages or square slice for example |
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By (user no longer on site)
over a year ago
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Nae stovies in yer life????????
But. wtf? My brain nor belly can understand this....um righto we'll sort something oot.
Onyway ye cannae get proper stovies in edinburgh unless someone fae up north makes it! I tried every fecking deli and cafe for years. They use sausages and stuff  |
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By (user no longer on site)
over a year ago
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"dripping, tatties onions an oxo or good beef stock, and the remains of the sunday joint, salt n pepper. NOTHING else, like mince or sausages or square slice for example"
You can be my chef 
I'll make it up to ya!  |
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By (user no longer on site)
over a year ago
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"dripping, tatties onions an oxo or good beef stock, and the remains of the sunday joint, salt n pepper. NOTHING else, like mince or sausages or square slice for example"
.... and corned beef is for hash not stovies. |
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By (user no longer on site)
over a year ago
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"dripping, tatties onions an oxo or good beef stock, and the remains of the sunday joint, salt n pepper. NOTHING else, like mince or sausages or square slice for example
.... and corned beef is for hash not stovies. "
but loadsa places use it and try to pass it off as stovIes for some reason  |
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By (user no longer on site)
over a year ago
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"Will ye all quit it!!!!!! Lol....I want real food ....I'm sick of yogurt!!!
enuff wi the yogurt! get some real grub down ya!"
If only it were that easy....  |
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By (user no longer on site)
over a year ago
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Stovies, the food of kings and the masses alike.
In the past 3 years ive made over £1k for charity making them for the staff in my office.
Easy to make and wholesome especially with some brown sauce and crusty bread!
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By (user no longer on site)
over a year ago
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I do this:
Fry slice sausage then cut into cubes
Slice tatties
Dice an onion
Then layer it in the slow cooker: sausage tatties onion repeat, wee bit pepper on top of each layer
Then pour in stock made from two bovril cubes, slow cock on low for 8 hours then mash!!! |
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By *ee-deeWoman
over a year ago
The Kingdom |
Please share your stovie recipes with me ...i love them ....all different varieties but haven't made them myself...also looking for a great cock a leekie soup recipe (no jokes) lol ....with rice and bits of chicken in it ...an easy version not the boil a chicken carcus recipe!! Lol
Cheers guys xxx |
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By (user no longer on site)
over a year ago
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"Please share your stovie recipes with me ...i love them ....all different varieties but haven't made them myself...also looking for a great cock a leekie soup recipe (no jokes) lol ....with rice and bits of chicken in it ...an easy version not the boil a chicken carcus recipe!! Lol
Cheers guys xxx"
A quicker version using shop bought chicken stock.
Instructions
1
Place the chicken in a pan with the bay leaves and pour in the stock. Bring to the boil then reduce the heat, cover, and simmer for 30 minutes.
2
Skim the surface of the soup and discard any scum that has formed. Add the vegetables, rice, cloves, and salt, bring back to the boil, reduce the heat, cover, and simmer for a further 30 minutes.
3
Remove the bay leaves and discard. If you wish, you can lift out the chicken, remove the meat from the bones, then return the meat to the soup.
4
Ladle the soup into a warm tureen or divide between individual serving bowls and serve while still hot.
Ingredients
450g chicken breasts and thighs , skinned
1 litre chicken stock ,
2 bay leaves
60g long-grain rice,
2 leeks , thinly sliced
2 carrots , grated
1 pinch ground cloves,
1 tbsp chopped parsley
1 tsp sea salt
Serves 4
Total time required Total time: 1 hr 40 mins
Preparation time: 10 mins
Cooking time: 1 hr 30 mins |
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By (user no longer on site)
over a year ago
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"
A quicker version using shop bought chicken stock.
Instructions
1
Place the chicken in a pan with the bay leaves and pour in the stock. Bring to the boil then reduce the heat, cover, and simmer for 30 minutes.
2
Skim the surface of the soup and discard any scum that has formed. Add the vegetables, rice, cloves, and salt, bring back to the boil, reduce the heat, cover, and simmer for a further 30 minutes.
3
Remove the bay leaves and discard. If you wish, you can lift out the chicken, remove the meat from the bones, then return the meat to the soup.
4
Ladle the soup into a warm tureen or divide between individual serving bowls and serve while still hot.
Ingredients
450g chicken breasts and thighs , skinned
1 litre chicken stock ,
2 bay leaves
60g long-grain rice,
2 leeks , thinly sliced
2 carrots , grated
1 pinch ground cloves,
1 tbsp chopped parsley
1 tsp sea salt
Serves 4
Total time required Total time: 1 hr 40 mins
Preparation time: 10 mins
Cooking time: 1 hr 30 mins"
sounds yummm! Gonna make this asap
Lx |
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By (user no longer on site)
over a year ago
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Dont normally make it but a gfs mother used what appeared to be corned beef and water then some sort of raw potato as an afterthought, needless to say i have been put off stovies for the forseeable... Lol |
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