Stovies

Stovies

Another traditional Scottish dish mainly made on a Monday with the dripping leftover from the Sunday roast, even though at one time many people could not afford a roast on a Sunday, they would still buy a pack of dripping from the butcher to make stovies. This recipe uses butter and vegetable oil for health reasons but I still make stovies with dripping.

• 1 ounce, Butter


• 1 tablespoon, vegetable oil


• 2, onions, peeled and sliced


• One ½ pounds, potatoes, peeled and thinly sliced


• 2 tablespoons, beef stock, or any beef jelly you can retrieve from the roast beef

1. Melt the butter with oil in a large heavy frying pan / skillet, stir in the onions and fry until they are golden and caramelised, about 10 to 15 minutes.


2. Add the slices of potato and turn them carefully into the fat, carefully mind so as they don’t break up. Season well with sea salt, freshly ground pepper, then add the stock or jelly, and heat through until the jelly has melted or the stock has warmed through.


3. Cover tightly with a lid or foil and cook over a low heat for 20 to 30 minutes until the potatoes are tender and have soaked up all the liquid, add a little hot water if they seem a little to dry, remember to shake the pan a little when they are cooking to stop them from sticking, don’t stir them or they will break up and you don’t want that!.


4. Nice served with cold meats or on their own with a poached egg on top.

http://www.grouprecipes.com/95463/stovies.html

Rumbledethumps

Rumbledethumps is a traditional dish from the Scottish Borders. The main ingredients are potato, cabbage, and onion. Similar to Irish colcannon, and English bubble and squeak, it is served either as an accompaniment to a main dish or as a main dish itself
This is my version of a favourite dish from Scotland, you can prepare this dish ahead of time, and pop it into the oven just before the roast is done.

• Two ½ pounds, potatoes


• 1 pound, Swede (neeps)


• 4 ounces, butter


• 1-pound cabbage, we prefer to use a Savoy cabbage


• 6 ounces grated cheddar cheese, or for a treat stilton

1. Peel and chop the potatoes and Swede and boil them together in a large pan of salted water for about 25 to 30 minutes or until tender. Preheat your oven to 170c /Gas 3, drain the veg and return to the pan, cover tightly and shake over a low heat to dry them off thoroughly.


2. Heat half the butter in another pan then add the cabbage and cook until just tender, it must still be bright green about 3 to 5 minutes. Put all the nice buttery cabbage into the pan with the potatoes and swede and add the rest of the butter. Roughly, mash them all together and season to taste with sea salt and freshly ground white pepper.


3. Put it all into a nice ovenproof dish top with the cheese and bake for 30 minutes.


4. We always put the Rumbledethumps under a hot grill for about 5 minutes before serving to get a nice brown top to them.

http://www.grouprecipes.com/95461/rumbledethumps.html