Tazio Posted December 7, 2010 Share Posted December 7, 2010 I've found since the cold weather started I've been cooking more and more old fashioned food. For some reason the idea of a nice pasta dish or a curry has gone out the window and I'm making stews, casseroles etc. Had a lovely bit of steak last night with spuds and mushrooms. And currently got some nice round steak on with lots of veggies in it cooking up into a nice thick stew. I just can't face eating something that isn't hot and filling. Link to comment Share on other sites More sharing options...
Alan_R Posted December 7, 2010 Share Posted December 7, 2010 Aye same. Mince'n'Tatties, Stovies etc Even for lunch, I know its bad but a sandwich just doesn't cut it compared to a pie and soup in this weather. Link to comment Share on other sites More sharing options...
Walrus Posted December 7, 2010 Share Posted December 7, 2010 Been eating Scotch Broth soup! Link to comment Share on other sites More sharing options...
Alex Posted December 7, 2010 Share Posted December 7, 2010 Ever since I read the last soup thread, I've been more or less living on Soup Link to comment Share on other sites More sharing options...
Tazio Posted December 7, 2010 Author Share Posted December 7, 2010 Aye same. Mince'n'Tatties, Stovies etc Even for lunch, I know its bad but a sandwich just doesn't cut it compared to a pie and soup in this weather. Huge pan of stovies was Sundays winter warmer. Made with the leftovers from the sunday roast. Perfect. Mince and tatties will be done within the next couple of days. Link to comment Share on other sites More sharing options...
systemx Posted December 7, 2010 Share Posted December 7, 2010 Big pot of Lentil soup and sausages with mash for tea.Magic Link to comment Share on other sites More sharing options...
blairdin Posted December 7, 2010 Share Posted December 7, 2010 I've found since the cold weather started I've been cooking more and more old fashioned food. For some reason the idea of a nice pasta dish or a curry has gone out the window and I'm making stews, casseroles etc. Had a lovely bit of steak last night with spuds and mushrooms. And currently got some nice round steak on with lots of veggies in it cooking up into a nice thick stew. I just can't face eating something that isn't hot and filling. Ditto. I've made corned beef hash in the old Dinwoodie style three times in the last week. Steak pie ready to go tonight. Link to comment Share on other sites More sharing options...
itsnomarooned Posted December 7, 2010 Share Posted December 7, 2010 Steak 'n' Kidney stew tonight with, I think, some mashed potatoes. That's going to hit the spot. Link to comment Share on other sites More sharing options...
jambogaz1968 Posted December 7, 2010 Share Posted December 7, 2010 Who makes the best Stovies? Link to comment Share on other sites More sharing options...
jambogaz1968 Posted December 7, 2010 Share Posted December 7, 2010 At this moment having mashed tatties and pork chops with loads of beans Link to comment Share on other sites More sharing options...
speedbump Posted December 7, 2010 Share Posted December 7, 2010 Who makes the best Stovies? Yer ma............................ :santa1: Link to comment Share on other sites More sharing options...
Currahee! Posted December 7, 2010 Share Posted December 7, 2010 Yesterday I made beef olives with tatties, onion rings and Yorkshire puddings. Like all my meat I buy it from the butchers. So much better than supermarket meat. It was fantastic. Link to comment Share on other sites More sharing options...
jambogaz1968 Posted December 7, 2010 Share Posted December 7, 2010 I frigin hate supermarkets same crap food in every one from here to Cornwall........ Link to comment Share on other sites More sharing options...
The Mighty Thor Posted December 7, 2010 Share Posted December 7, 2010 Yesterday I made beef olives with tatties, onion rings and Yorkshire puddings. Like all my meat I buy it from the butchers. So much better than supermarket meat. It was fantastic. Hmmmm Beef Olives...... That's a clincher for me. I'm going to go my local butcher tomorrow and get the haggis stuffed ones he does Link to comment Share on other sites More sharing options...
Cade Posted December 7, 2010 Share Posted December 7, 2010 Porridge for brekkie, soup and a roll for lunch and stew or a pie for tea. Smashin' Link to comment Share on other sites More sharing options...
Currahee! Posted December 7, 2010 Share Posted December 7, 2010 Hmmmm Beef Olives...... That's a clincher for me. I'm going to go my local butcher tomorrow and get the haggis stuffed ones he does Good man. You'll not regret it. Superb food. Link to comment Share on other sites More sharing options...
jambogaz1968 Posted December 7, 2010 Share Posted December 7, 2010 Beef olives....never tasted them....any good? Link to comment Share on other sites More sharing options...
Currahee! Posted December 7, 2010 Share Posted December 7, 2010 Beef olives....never tasted them....any good? Honestly? They are brilliant. Fill you right up too. You'll not be snacking later on in the evening. No need. Get them bought. You know it makes sense. You'll not regret it. Guaranteed. Link to comment Share on other sites More sharing options...
grumpy rebus Posted December 7, 2010 Share Posted December 7, 2010 Home made soup last night (and have the remains later tonight) Mince'n'tatties for tea tonight. :santa1: Link to comment Share on other sites More sharing options...
jambogaz1968 Posted December 7, 2010 Share Posted December 7, 2010 Honestly? They are brilliant. Fill you right up too. You'll not be snacking later on in the evening. No need. Get them bought. You know it makes sense. You'll not regret it. Guaranteed. I will get some tomorrow..... do they go with tatties? Link to comment Share on other sites More sharing options...
Currahee! Posted December 7, 2010 Share Posted December 7, 2010 I will get some tomorrow..... do they go with tatties? They sure do. Mashed probably best but really any. Link to comment Share on other sites More sharing options...
Coco Posted December 7, 2010 Share Posted December 7, 2010 I will get some tomorrow..... do they go with tatties? I've got beef olives from Saunderson of Tollcross for my tea tomorrow night. They'll be cooked with onion and carrots and served with mashed tatties and bashed turnip. Tremendous feed. Link to comment Share on other sites More sharing options...
jambogaz1968 Posted December 7, 2010 Share Posted December 7, 2010 That's you sorted Link to comment Share on other sites More sharing options...
Coco Posted December 7, 2010 Share Posted December 7, 2010 That's you sorted Best beef olives I've had are from Donaldson, butcher in Earlston. Tremendous. For tea tonight it is Lentil and Bacon Soup. Link to comment Share on other sites More sharing options...
neave Posted December 7, 2010 Share Posted December 7, 2010 Came in from work yesterday to a big bowl of homemade lentil soup, made with the bone of the lamb joint we had on Sunday. Deelish. Link to comment Share on other sites More sharing options...
Tasavallan Posted December 7, 2010 Share Posted December 7, 2010 Who makes the best Stovies? As my granny and my mother used to make. With beef dripping and corned beef. The other tradition in my mother's family was tripe and onion (cooked in milk) with mash potatoes. And a big pot of thick yellow split pea soup made with a ham hock - peas pudding when cold with saveloy - my father's favourite. Link to comment Share on other sites More sharing options...
Deek Posted December 7, 2010 Share Posted December 7, 2010 I bought Stewing steak last week,an onion, mushrooms, bottle of Highland Stout, flour and stock cubes. Made a great stew, but do admit to cheating and buying ready to roll puff pastry for the pie. Link to comment Share on other sites More sharing options...
blondejamtart Posted December 7, 2010 Share Posted December 7, 2010 Who makes the best Stovies? Ask 100 people how they make stovies and you'll get 100 different replies. Some folk make it with the leftovers from the roast (best way, i think), some make it with sausges, others with corned beef, etc etc. All depends what you prefer, I suppose... Link to comment Share on other sites More sharing options...
Tazio Posted December 7, 2010 Author Share Posted December 7, 2010 Ask 100 people how they make stovies and you'll get 100 different replies. Some folk make it with the leftovers from the roast (best way, i think), some make it with sausges, others with corned beef, etc etc. All depends what you prefer, I suppose... For me it is leftovers from the roast or sausages. I keep meaning to experiment with square sausage, don't see any reason for it not to work, might be a bit chewy though. Link to comment Share on other sites More sharing options...
Tasavallan Posted December 7, 2010 Share Posted December 7, 2010 Ask 100 people how they make stovies and you'll get 100 different replies. Some folk make it with the leftovers from the roast (best way, i think), some make it with sausges, others with corned beef, etc etc. All depends what you prefer, I suppose... And regardless how good it is, it's never like how your mother made it. My granny made the greatest scones but do you think I can replicate, can I bollox. I think it was that she used curdled milk (she had no fridge). Using buttermilk is no substitute. Link to comment Share on other sites More sharing options...
Ray Gin Posted December 7, 2010 Share Posted December 7, 2010 I've found since the cold weather started I've been cooking more and more old fashioned food. For some reason the idea of a nice pasta dish or a curry has gone out the window and I'm making stews, casseroles etc. Had a lovely bit of steak last night with spuds and mushrooms. And currently got some nice round steak on with lots of veggies in it cooking up into a nice thick stew. I just can't face eating something that isn't hot and filling. Curry was both hot and filling last time I ate one. Which was an hour ago, and extremely tasty it was too. Link to comment Share on other sites More sharing options...
Creepy Lurker Posted December 7, 2010 Share Posted December 7, 2010 Not exactly traditional, but almost always having three cooked meals a day at the moment. Today's lunch was a baked sweet potato with half a tin of tuna, some sliced cucumber and a couple of tablespoonfuls of natural yoghurt. Hit the spot like nothing on earth. Scrambled eggs with half a tin of healthy living baked beans for breakfast wasn't bad, but usually basing the old breakfasts around porridge at the moment. Link to comment Share on other sites More sharing options...
blondejamtart Posted December 7, 2010 Share Posted December 7, 2010 And regardless how good it is, it's never like how your mother made it. My granny made the greatest scones but do you think I can replicate, can I bollox. I think it was that she used curdled milk (she had no fridge). Using buttermilk is no substitute. My granny and my auntie both made their scones with curdled milk too and swore that was the best way. Mind you, my auntie had an old Aga which was the best-ever for baking. Link to comment Share on other sites More sharing options...
robbo1874 Posted December 7, 2010 Share Posted December 7, 2010 Bread & Butter Pudding tonight. I reckon that's proper old school. Totally homemade, just not my hands. As for stovies, beef dripping and leftover roast beef makes the best. Link to comment Share on other sites More sharing options...
Serge Posted December 8, 2010 Share Posted December 8, 2010 I make this a lot - It's Curried Stovies! Scottish/Indian Combo comfort food! Have made it with Sausages and Leftover roast and it works with both. ALOO GOSHT ? DELHI-STYLED LAMB COOKED WITH POTATOES From Madhur Jaffrey?s Indian Cooking. Few tablespoons of vegetable oil 6 oz (175 g) onions, finely chopped 1 fresh green chilli finely chopped 5 cloves garlic, finely chopped 2.2 lbs (1 kg) boneless lamb shoulder cut into pieces 1 can of tomatoes 1 Tbs ground cumin 2 tsps ground coriander ? tsp ground turmeric ? - 1 tsp cayenne pepper 1 tsps salt 1 lb (500 g) firm potatoes, peeled and cut in to 1" cubes 30 oz (900 ml) water Fry everything up for a few minutes then bung in the liquids and simmer for half an hour - Magic! If you don't have a big spice collection you can substitute all the individual spices for a decent Curry powder. Link to comment Share on other sites More sharing options...
ArmiyaRomanova Posted December 8, 2010 Share Posted December 8, 2010 Another stovies recipe - I came up with this about thirty years ago, loved it, and have returned to and ?refined? in the depths of winter ever since. I?ve not seen anything like it elsewhere. I originally concocted it in a stoned attempt to get myself into the Sunday Post (don?t ask), entering their annual stovie-making competition with it. Turning up to the Edinburgh heat of the competition with the yellow-coloured dish in an orange tupperware container, I was greeted by competitors consisting entirely of female pensioners and schoolgirls (I stood a clear foot taller than them all in the press photo) who?d all aimed for the ?traditional? approach of potato, lard and beef dripping in a grey container. The judges took one look at my effort ? and presumably at me ? and wouldn?t dare taste it. Their loss, it was/is delicious. I did make it into the paper though. This is great in a big gloopy pot on the stove during long cold winter nights - STRANGE STOVIES (serves 4/5, or keep it to yourself over several nights ? it gets better with each reheating) You will need : - salt pepper vegetable oil mixed herbs (teaspoon) paprika (teaspoon) cayenne pepper (teaspoon) onion (medium-sized) red pepper(medium-sized) garlic (5 medium cloves) potatoes (5 medium baking) turnip/swede (medium-sized) butter milk strong orange cheddar frankfurters (pack of ten) petit pois (large can) Large cooking pot Large frying pan or something similar What you should do : - Chop/cube the potatoes and turnip and boil in salted water until potato is soft enough to mash and turnip is ?al dente?. Slice the onion, red pepper and garlic (either coarse or finely) and lightly fry in a tiny amount of vegetable oil, adding salt, pepper, mixed herbs, paprika and cayenne pepper. Mash the potato and turnip together with milk and butter and cheddar cheese until a lumpy / gloopy, slow-bubbling consistency is achieved. Stir in the mixture of onions, peppers, garlic and herbs. Chop and add frankurters and petit pois. Leave on low heat for ten/fifteen minutes, stirring occasionally. You should now have a large pot that, if left on the heat, will bubble and plop not unlike a hot mud spring. Serve in a bowl if it won?t settle on a plate because you?ve over-milked the mixture. Add pepper and salt to taste. Enjoy! Link to comment Share on other sites More sharing options...
steviefrailspants Posted December 8, 2010 Share Posted December 8, 2010 Porridge for brekkie, soup and a roll for lunch and stew or a pie for tea. Smashin' Are you Oor Wullie ? Link to comment Share on other sites More sharing options...
Tasavallan Posted December 8, 2010 Share Posted December 8, 2010 Are you Oor Wullie ? I know not why but that made me chuckle out loud. Link to comment Share on other sites More sharing options...
Cade Posted December 8, 2010 Share Posted December 8, 2010 Are you Oor Wullie ? Naw, Joe Broon! Link to comment Share on other sites More sharing options...
Hannibal Lecter Posted December 8, 2010 Share Posted December 8, 2010 Just had good ole haggis, neeps and tatties for dinner Link to comment Share on other sites More sharing options...
neave Posted December 8, 2010 Share Posted December 8, 2010 Homemade leek and tattie soup to start, followed by haggis and mashed tatties for tea tonight. Link to comment Share on other sites More sharing options...
Guest GhostHunter Posted December 8, 2010 Share Posted December 8, 2010 Just had a massive plate of Sausage Casserole and potatoes. God my stomach is going to burst, Link to comment Share on other sites More sharing options...
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