Spiced Up Scottish Stovies Perfect Winter Food

My African Princess has requested that I cook her something Scottish and being the sort of guy that doesn’t like to disappoint his girl, that’s what I’m gonna do.

For me you cant beat a good old plate of Scottish Stovies. It is not only a delicious meal, but best of all, it is a very simple dish to make. So simple in fact even a one of those dumb Louisiana Rednecks could make it, well on second thoughts maybe not!

Being the sort of guy that has travelled a fair bit, I have been to 29 different countries and lived for periods of time in Israel, Argentina and Barbados, I nowadays like my food to have a bit of spice in it. I suppose that comes from my travels and having had long term Jamaican girlfriends in the past, been married to lady with Bajan roots and now my African girlfriend. So you can guess my Version of Stovies will be spiced up a wee bit.

I invented my version of Spiced up Scottish Stovies when I was living in Barbados and I can safely say my numerous family members over there loved it. In fact they were mightily impressed with it.

Anyways ask 10 different people how to make Stovies and you will get 10 different recipes. I have made Stovies, with beef, lamb, goat, rabbit and it tasted equally as delicious. Use whatever meat you have or prefer, it is up to you.

Spiced Up Scottish Stovies Recipe

Ingrediants

• 6 oz cooked chopped beef (I always use leftovers, so it is cooked)
• 2 lb sliced potatoes
• 2 large onions, peeled and sliced
• Virgin Olive Oil (8 teaspoons)
• Beef stock (I just use a beef stock cube)
• Salt and pepper to taste
• Dunn’s River Mixed Herbs (2 teaspoons)
• Dunn’s River Caribbean Everyday Seasoning 2 teaspoons)
• Bajan Seasoning (2 teaspoons, buy it  in a jar or make your own )
• Oatcakes
• Beetroot
• Whisky

Method

1. Use a big heavy pan with a lid
2. Heat up the olive oil and gently cook the onions until soft, do not brown
3. Add the beef, and potatoes with some salt and pepper, mixed herbs, also add the  Caribbean Everyday Seasoning and Bajan Seasoning
4. Cover everything with the beef stock
5. Put the lid on the pan and cook on low to moderate heat for around 60 to 90 minutes or so.
6. To cook great Stovies you must do so without burning, and do not lift the lid during cooking, except to take a wee peek to see how things are going.

Serve with beetroot and oatcakes and some Scottish Single Malt Whisky, my personal favourite and the Bajans went crazy for it too is, Dalwhinnie 15 Year Old Single Malt, very smooth stuff.

I personally find Stovies a great meal to eat anytime of the year, however  during the Winter time, when the weather is a wee bit chilly, it is especially good.  To add to the enjoyment of eating a traditional Scottish meal why not play some traditional Scottish music. It doesn’t get any better than the legendary Corries.

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