Wednesday 23 August 2017

Black and White Pudding Stovies

After spending the day in Scotland we wanted to end with a traditional Scottish meal but the obvious haggis didn't appeal to Mrs Larry. Enter stovies! Stovies is my type of meal and is basically left overs bunged into a pan on the stove with some potatoes and onion. There are hundreds of stovies recipes out there but as we had just purchased some Ramsay black pudding and white pudding from Gretna Green my stovies had to include that.


220g White pudding, diced
320g Black pudding, diced
750g Meat mince, we used pork
1kg Charlotte potatoes (or any waxy spud), sliced
2x Onions, sliced
2x Garlic cloves, crushed
2x Smoked bacon rashers, diced
2x Spring onions, sliced for garnish.
1x Stock cube
1tsp Dried mixed herbs
1tbsp Soy sauce
1tbsp Cornflour, mixed with water to make a slurry


1. Brown the mince and bacon in a big frying pan or wok. Set aside in a casserole dish but retain the fat in the pan.
2. Cook the onions in the fat until translucent then add the potatoes and garlic, continue cooking and stirring for 5 minutes then transfer the dish with the pork.
3. Deglaze the pan with about 500ml of water then add the stock cube, soy sauce, herbs and cornflour. Pour into the casserole dish.
4. Add the white pudding to the casserole and mix well then put the lid on.
5. Turn the oven on to gas mark 4 and pop the casserole dish in there for about 2 hours.
6. When the stovies is done quickly fry up the black pudding cubes until they are just crispy.
7. Plate up with some nice green veg and top your stovies with the black pudding and spring onions.

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