Vickys Scottish Stovies with Homemade Oatcakes, GF DF EF SF NF

Name: Vickys Scottish Stovies with Homemade Oatcakes, GF DF EF SF NF
Total time: 2700 s
Yield: 4 servings
Cuisine: American
Ingredients: 1350 grams peeled potatoes, sliced into thick discs or diced; 2 onions, roughly chopped; 230 grams diced meat OPTIONAL (or non-traditionally poultry) such as beef, lamb, sausage; 4 tbsp beef drippings or vegetable oil; salt & pepper; 225 grams gluten-free oats; 60 grams gluten-free / plain flour; 1 tsp salt; 1/2 tsp bicarbonate of soda; 1/2 tsp sugar; 60 grams gold-foil Stork margarine / butter; 60-80 ml freshly boiled water

Vicky@Jacks Free-From Cookbook @allergyfriendlycook

Scotland

Traditionally stovies were a Scottish peasants food and were made with only potato, onion and beef drippings, which were the normal leftovers or scrapings from other meals. As time has moved on, people have added different things to them and stovie recipes differ depending on which area of Scotland you're in. My grannie and in turn my mam always added leftover beef from the sunday roast and I make mine with chicken or pork for Jack. My Grannie used corned beef or sausage meat. Other people add lamb, some add vegetables, some add gravy. However you make your stovies is your choice! This is my North-East version

Vicky@Jacks Free-From Cookbook @allergyfriendlycook

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Ingredients

45 mins

4 servings

stovies
1350 gramspeeled potatoes, sliced into thick discs or diced
2onions, roughly chopped
230 gramsdiced meat OPTIONAL (or non-traditionally poultry) such as beef, lamb, sausage
4 tbspbeef drippings or vegetable oil
salt & pepper
oatcakes
225 gramsgluten-free oats
60 gramsgluten-free / plain flour
1 tspsalt
1/2 tspbicarbonate of soda
1/2 tspsugar
60 gramsgold-foil Stork margarine / butter
60-80 mlfreshly boiled water

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Steps

45 mins

1

In a heavy pan with a lid, mix together the onion and potato. Season with salt & pepper and add the drippings / fat
2

Fry off lightly to release some flavour, then pour some hot water into the pan so it sits around a quarter inch up the sides
3

Add the meat if you're using any then cover the pan and heat through before turning down to low
4

Let sit on the low heat for around 30 minutes. Don't be tempted to open the lid much as we're steaming what's inside but do give a stir a couple of times during cooking by swirling the pan around gently
5

Meanwhile, preheat the oven to gas 5 / 190C / 375°F and mix the dry ingredients together for the oatcakes, then cut in the butter so the mix resembles breadcrumbs
6

Add the water a bit at a time. Different oats require different amounts of water so you may need less or more
7

Form a dough then roll out onto a floured surface about a quarter inch thick and cut into discs. You should get around 12
8

Place the shapes on a baking sheet and put in the oven for 25 minutes or until golden brown
9

Check your stovies when you take the oatcakes out of the oven. They're ready when the water is all gone. I like to bash mine around a bit so some potato breaks up but some stays whole
10

Serve with some sliced cooked beetroot and a couple of oatcakes. My dad prefers HP sauce on his, my kids like ketchup, each to their own!

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Vicky@Jacks Free-From Cookbook @allergyfriendlycook

on January 03, 2013 09:28

Scotland

Check out Amazon for Jacks Free-From Cookbook Volume 1 - Cakes & Cupcakes exclusively on Kindle!!Everything I post is free from gluten, dairy, eggs, soy and most are peanut and tree nut-free too. Check out my facebook page, Jacks Free-From Cook Book, for more recipes and related posts.I'm a mother of 3 wonderful children, one of which has serious food allergies. The recipes I post are made specifically with my son in mind so we can all enjoy the same family meals together and he so isn't left out of any occasion.I hope I can help others in the same situation and show you that where there's a will, there's a way!