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Vickys Scottish Stovies with Homemade Oatcakes, GF DF EF SF NF
Vickys Scottish Stovies with Homemade Oatcakes, GF DF EF SF NF

Before you jump to Vickys Scottish Stovies with Homemade Oatcakes, GF DF EF SF NF recipe, you may want to read this short interesting healthy tips about Healthy Energy Treats.

Healthy and balanced eating promotes a feeling of well being. We are likely to feel way less gross when we increase our consumption of healthy foods and reduce our consumption of processed foods. A bit of pizza does not have you feeling as healthy as eating a fresh green salad. Deciding on healthier food choices can be challenging when it’s snack time. Finding goodies that help us feel better and boost our levels of energy often involves lots of shopping and scrupulous reading of labels. Why not try one of the following nutritious snacks the next time you need some extra energy?

Whole grain snacks are an superb choice for a fast wholesome snack. Starting your working day with a piece of whole grain bread toasted can give you that added boost you need to get going. Chips and crackers produced from whole grains can be great for quick treats to eat on the go. Make the change from refined products just like white bread to the healthier whole grain options.

You will find lots of healthy snack foods you can choose that do not involve a lot of preparation or searching. Being healthy doesnt need to be a battle-if you let it, it can be quite uncomplicated.

We hope you got benefit from reading it, now let’s go back to vickys scottish stovies with homemade oatcakes, gf df ef sf nf recipe. To make vickys scottish stovies with homemade oatcakes, gf df ef sf nf you need 14 ingredients and 10 steps. Here is how you achieve it.

The ingredients needed to cook Vickys Scottish Stovies with Homemade Oatcakes, GF DF EF SF NF:
  1. Get stovies
  2. Prepare 1350 grams peeled potatoes, sliced into thick discs or diced
  3. Provide 2 onions, roughly chopped
  4. Take 230 grams diced meat OPTIONAL (or non-traditionally poultry) such as beef, lamb, sausage
  5. You need 4 tbsp beef drippings or vegetable oil
  6. Get salt & pepper
  7. Prepare oatcakes
  8. Provide 225 grams gluten-free oats
  9. Provide 60 grams gluten-free / plain flour
  10. Get 1 tsp salt
  11. Use 1/2 tsp bicarbonate of soda
  12. You need 1/2 tsp sugar
  13. Provide 60 grams gold-foil Stork margarine / butter
  14. Provide 60-80 ml freshly boiled water
Instructions to make Vickys Scottish Stovies with Homemade Oatcakes, GF DF EF SF NF:
  1. In a heavy pan with a lid, mix together the onion and potato. Season with salt & pepper and add the drippings / fat
  2. Fry off lightly to release some flavour, then pour some hot water into the pan so it sits around a quarter inch up the sides
  3. Add the meat if you're using any then cover the pan and heat through before turning down to low
  4. Let sit on the low heat for around 30 minutes. Don't be tempted to open the lid much as we're steaming what's inside but do give a stir a couple of times during cooking by swirling the pan around gently
  5. Meanwhile, preheat the oven to gas 5 / 190C / 375°F and mix the dry ingredients together for the oatcakes, then cut in the butter so the mix resembles breadcrumbs
  6. Add the water a bit at a time. Different oats require different amounts of water so you may need less or more
  7. Form a dough then roll out onto a floured surface about a quarter inch thick and cut into discs. You should get around 12
  8. Place the shapes on a baking sheet and put in the oven for 25 minutes or until golden brown
  9. Check your stovies when you take the oatcakes out of the oven. They're ready when the water is all gone. I like to bash mine around a bit so some potato breaks up but some stays whole
  10. Serve with some sliced cooked beetroot and a couple of oatcakes. My dad prefers HP sauce on his, my kids like ketchup, each to their own!

Oatcakes are to Scotland what a baguette is to the French. The flat cakes made mainly from oats have for centuries been considered the Scottish Depending on how the oats are ground, the oatcake can be very rough to very fine. They can be slightly chewy or hard. There's a rumour that the word Stovies comes from the French "étouffée", to steam, but we think that's a load of old leftovers. Truth is that's exactly what stovies is - something to do on Monday with all that delicious meat and veg, fat and gravy, left over.

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