Slow Cooker Stovies Recipes

SLOW COOKER SCOTTISH STOVIES

Steps:

• Slice the onions and cut the potatoes into 4 cm pieces
• Place the dripping or fat in a pan and very gently sauté the onions. They should soften but not colour.
• Add the potatoes and stir them to coat and mix thoroughly with the onions.
• Transfer to your slow cooker pot.
• Grind up stock cube (if using) with salt, sprinkle over the potatoes and onions in the slow cooker.
• Pour over the water, don't be tempted to add more, 30 ml is all you need) put on the lid and cook for 1 hour 15 minutes on HIGH, then 1 hour 15 minutes on LOW.
• When the potatoes are cooked, take a wooden spoon and roughly break up the potatoes. You want to retain chunks of potato but roughen up the edges.

STOVIES

Steps:

• In a saucepan, combine potatoes and milk. Bring to a boil, reduce heat, and simmer until potatoes are tender, about 30 minutes.
• While potatoes are simmering, melt butter in a skillet over medium high heat. Saute onions until soft and translucent.
• When potatoes are soft, mix in sauteed onions and corned beef. Cook an additional 10 minutes, or until heated through. Season with salt and pepper.

SCOTTISH STOVIES

Steps:

• Heat the lard or butter in a medium sized saucepan. Add the onion and fry for 10 mins over a low-medium heat until softened. Add the swede, carrot and celery and fry for 5 mins.
• Stir in the meat, if using leftover roast lamb or beef, then the potatoes. Pour over the stock and season generously, bring to the boil, then turn the heat down to a simmer. Cook covered for 1 hr 30 mins or until the vegetables have softened and the potatoes have broken down completely. If you're using corned beef, add this to the pan 20 mins before the end of cooking. Serve with oatcakes, or crusty bread

CHICKEN STOVIES - TRADITIONAL SCOTTISH RECIPE

Steps:

• Cut chicken into serving pieces.
• Slice potatoes in medium thick rounds.
• Melt 1 heaped tablespoons.
• of butter in a skillet or saucepan.
• Brown chicken joints lightly on both sides and then remove them.
• Grease an ovenproof casserole dish and put in layers as follows: sliced potatoes, whole shallots or sliced onions (all well-seasoned), chicken.
• Dot each layer with little knobs of butter.
• Repeat layers until all ingredients are used, ending with a layer of potatoes.
• Pour stock over the potatoes, shallots and chicken.
• Cover with buttered greaseproof paper, then with lid.
• Cook in oven at 275F/135C for about 2½ hours.
• Add a little hot stock or water after about an hour or so, if liquid dries up too much.
• Sprinkle generously with chopped parsley 5 minutes before serving.