Scottish Sheena Stew Recipes

SCOTTISH STEW AND DOUGHBOYS

Steps:

• Chop up beef; roll into seasoned flour.
• Place into a hot oiled pan to brown (Will go crusty on the base. Do not worry).
• Add the chopped onion, carrots, and turnips. Cook on medium until softened.
• Dissolve beef bouillon cubes in about 3/4 pint of water.
• Pour mixture into stew.
• Season with salt and pepper.
• Slow cook on low heat until beef is tender, approximately 1-1/2 to 2 hours.
• Stir often and keep the gravy level up by adding water.
• DOUGHBOYS:.
• Blend flour and suet together.
• Mix in a little water at a time to make a dough.
• Roll into balls and place on top of gravy about 15 to 20 minutes from end of cooking.
• Make sure there is enough gravy as they soak up the liquid.
• Best cooked with lid on pan.
• When ready they are light and fluffy about double the size.
• To serve, take out doughboys and thicken the gravy if required with gravy thickener or a little cornflour mixed with water.
• I like to cook the stew in the morning, switch it off and reheat when making the doughboys for our evening meal; always tastes much better.

CHICKEN STOVIES - TRADITIONAL SCOTTISH RECIPE

Steps:

• Cut chicken into serving pieces.
• Slice potatoes in medium thick rounds.
• Melt 1 heaped tablespoons.
• of butter in a skillet or saucepan.
• Brown chicken joints lightly on both sides and then remove them.
• Grease an ovenproof casserole dish and put in layers as follows: sliced potatoes, whole shallots or sliced onions (all well-seasoned), chicken.
• Dot each layer with little knobs of butter.
• Repeat layers until all ingredients are used, ending with a layer of potatoes.
• Pour stock over the potatoes, shallots and chicken.
• Cover with buttered greaseproof paper, then with lid.
• Cook in oven at 275F/135C for about 2½ hours.
• Add a little hot stock or water after about an hour or so, if liquid dries up too much.
• Sprinkle generously with chopped parsley 5 minutes before serving.

SCOTTISH BEEF STEW

Steps:

• Heat oil in a pan.
• Add chopped beef and onions and cook until browned.
• Lower hear and add flour (sprinkled) over beef and stir through.
• Add water, stir.
• Add tomato paste and peas.
• Add garlic, vegetables, herbs, lentils or barley, oats and salt. Stir well.
• All should be covered with water, add more if not.
• Simmer covered over low heat 2 - 3 hours. Stir occasionally and add more water if needed.
• TO SERVE.
• Slice or chop raw spinach, place a generous serve in bottom of each individual bowl,
• Ladle hot stew over. Stew will lightly cook the spinach.

SCOTTISH SHEENA STEW

Steps:

• Peel onions. Trim excess fat off meat. Toss meat in flour seasoned with salt and pepper. Heat drippings or oil in heavy casserole pan and brown meat. Add tomatoes with juice and mustard, blending well. Add remaining ingredients. Stir well. Cover and simmer for 2 1/4 to 2 1/2 hours until meat is tender. Serve with Oatmeal Biscuits. Yield: 4-6 servings.
• Simmering Suppers.