Culinary Tour - Pies and Stovies...
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FORFAR BRIDIES
Description: An oval delicacy, similar to the Scotch Pie, described below. Unlike the pie, filling is crimped into the pastry case. The pastry may be either plain or flakey. The plain pastry is made by preparing a stiff paste of flour and water, seasoned with a pinch of salt. This should be rolled out into an oval shape about 5" by 7". In the centre is placed minced beef, a little suet and a sprinkling of very finely chopped onion. The pastry is then folded over along its longest dimension, brushed with milk and cooked until the pastry is golden brown.
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SCOTCH PIES
Description: A round crusty pastry pie, approximately 10cm (4") in size. Made without using a pie tin, these self-contained pies are filled with minced meat, although the much of the meat is often replaced with offal. The tradition is that this meat is mutton, although in modern times beef is almost always used. A variation of the theme may contain onion in addition to the beef. Differentiating between the ordinary pie and the onion variety was tradiationally made easier by the number of holes in the top; one for plain, two for onion. This distinction is sometimes also used for Forfar bridies.
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STOVIED TATTIES (or STOVIES)
Description: Stovies are a potato-based dish, designed to use up left over meat and vegetables. Several onions should be cut into small pieces and fried in a good amount of beef dripping (fat from the cooked meat) in a large pot. Scraps of meat and left-over vegetables (usually carrots and peas) are then added to the frying onions. Six to eight good sized potatoes are peeled and cut into 3cm (1.5") pieces. Approximately 2.5cm (1") of water is added to the pan containing the fried onion mixture and the potato pieces are added to this, seasoned with salt and then left to simmer until the potatoes are soft. More water is added only if the pan is likely to become dry. The resulting stovies should have the consistency of mashed potatoes, but the potato pieces should still be detectable. Modern cooks would add a beef stock cube to the mixture prior to simmering.
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STOVIES - MEAT
Description:
Method: Melt the butter and oil in a pan. Peel and thickly slice the potatoes and onion into the pan. Toss in the butter and oil for a few minutes. Add the stock or water , salt and pepper. Cover and bring slowly to the boil. Simmer gently, stirring occasionally to prevent sticking, for an hour. Add the scraps of roast meat and cook a little longer until the potatoes are slightly brown and the meat is hot. Serve with a generous handful of freshley chopped parsley. Oatcakes and a glass of milk are the traditional accopaniments to this good old Scot's rib-sticking dish.
Ingredients: 2 lb potatoes; 1 onion; 1/2 pint hot water or stock; scraps of roast beef or lamb; 2 oz butter and oil mixed; salt and pepper
STOVIES - BACON
Description:
Method: Cut the bacon into 1" (2.5cm) cubes and arrange in alternate layers with the onions and potatoes in a pan. Sprinkle each layer with pepper and a little mustard, finishing with a layer of overlapping potatoes. Lay the bay leaf on the very top and pour over enough milk to come level with the top layer of potatoes. Cover with a lid and simmer gently for 1.5 to 2 hours.
Ingredients: 2.5lb (1.125kg) forehock bacon; 1lb (450g) chopped onions; 2lb (900g) sliced potatoes; dry mustard; pepper; 1 bay leaf; milk
STOVIES - CHICKEN
Description:
Method: Wipe the chicken joints and remove skin. Heat 25g of the butter and lightly brown the chicken joints all over, adding a little more butter if needed. Peel and slice the potatoes and onions, and put a layer of each on the bottom of a greased casserole. Put a layer of chicken on top, then another layer of potatoes, then onions etc.,seasoning the layers as you go. Repeat until all the food is used up, ending with a layer of potatoes. Pour two-thirds of the stock over, cover with a buttered paper, then the casserole lid. Cook in a slow oven at 275degF (140degC) or gas mark 1 for about 2 and a half hours, adding the rest of the stock half-way through the cooking time. Sprinkle with chopped parsley before serving.
Ingredients: 1 chicken (jointed), about 1.6Kg; 125g butter; 1Kg potatoes, sliced into medium thick circles; 2 medium to large onions, sliced; salt and pepper; 1 litre chicken stock; 2-3 tablespoons chopped parsley
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