Food and drink

Stovies

My brother has a plan he mentions occasionally, to open a late night food cart selling stovies to drunk people. He thinks he’d make a fortune. Around here he probably would as well.

Stovies are another one of those dishes, like mince and tatties, which seems to define Scottish food for some people. They originated as a way of using up leftovers and making the most of what you had. The classic version that you find most often consists of tatties, onions and beef (usually boiled or leftover roast). There are of course regional and generational variations and you can swap the beef for lamb, mince, pork, even duck on one Aberdeen restaurant menu. Never corned beef though. That’s just wrong. Continue reading “Stovies”

Food and drink

Pan fried gammon with cider sauce

It’s Friday night and due to a snap decision at lunchtime (my girlfriend was going to the supermarket and asked what I wanted for tea tonight) we’re having gammon. All morning I’d been thinking about pizza but decided to put that off until later in the weekend, especially as we’re going out for dinner tomorrow and pizza is a distinct possibility then. So the next thing that popped into my head was a memory of something I saw while flicking through a recipe book. Continue reading “Pan fried gammon with cider sauce”

Food and drink

Braised lamb shank

I really, really love lamb. In terms of favourite foods it’s right up there, shining bright at number 1 on my list. Chops are great and roast leg of lamb is wonderful but I absolutely love braised lamb shank. It’s slow, patient cooking that has such a deep reward of the strong lamb. Tender and moist from being bathed in a lot of red wine for 2 or 3 hours. The flesh just falls off the bone and the gravy… oh the gravy! Continue reading “Braised lamb shank”

Food and drink

Mince, tatties and skirlie

Mince, tatties and skirlie

serves 2

This is one of those recipes that has come to define Scottish food over the years.  Perhaps unfairly considering the broad range of cuisine which is actually on offer here.  Aside from that when mince and tatties is done well it can be a brilliant meal.  Tender mince in a rich gravy, with the seasoned crunch of the skirlie and creamy mash to finish it off.

Continue reading “Mince, tatties and skirlie”