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

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

You can cook Vickys Scottish Stovies with Homemade Oatcakes, GF DF EF SF NF using 14 ingredients and 10 steps. Here is how you cook that.

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

1. You need of stovies.
2. You need 1350 grams of peeled potatoes, sliced into thick discs or diced.
3. You need 2 of onions, roughly chopped.
4. Prepare 230 grams of diced meat OPTIONAL (or non-traditionally poultry) such as beef, lamb, sausage.
5. It's 4 tbsp of beef drippings or vegetable oil.
6. It's of salt & pepper.
7. It's of oatcakes.
8. You need 225 grams of gluten-free oats.
9. It's 60 grams of gluten-free / plain flour.
10. Prepare 1 tsp of salt.
11. You need 1/2 tsp of bicarbonate of soda.
12. Prepare 1/2 tsp of sugar.
13. Prepare 60 grams of gold-foil Stork margarine / butter.
14. Prepare 60-80 ml of freshly boiled water.

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

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!.