Blue Cheese and Cheddar Stovies food
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Ahhhh . . . stovies . . . which traditional Scottish Dish which consists of potatoes, leftover fry from the Sunday roast, and onions stewed in beef drippings and gas on tip of the stove . . . until the potatoes have been proposal and golden . . . and the total thing becomes amazingly deliciously scrummy. Kind of similar to a leftover Sunday lunch meal we guess.
These have been not stovies in which aged tradition . . . we meant there’s no beef in steer . . . and I’ve combined thickk thickk thickk thickk cream to the broth, and spices . . . though it is fundamentally a potato and onion meal . . . baked in a skillet on tip of the stove, until the potatoes have been meltingly proposal and commencement to brownish-red a bit on the bottom . . .
Sprinkled with cheese and afterwards placed in to a prohibited oven so which the cheese gets all golden and browned in pieces . . . these have been fabulously delicious.
Each swig . . . rich, cheesy, tawny . . . oniony, herby . . . moreishly scrummy.
You get those great crispy brownish-red pieces of potato on the bottom. That oozingly abounding sauce. The melted cheese gilding it all with some-more scrum roughly than a physique can handle. Blue cheese and clever cheddar . . . oh what a pleasing marriage.
Meat free. . . and on Monday too. If we use a unfeeling batch and vegetarian cheeses, it is utterly vegetarian . . . though do not fire me for not being which pedantic. we do my best.
*Blue Cheese and Cheddar Stovies*
Potatoes, onions, thickk thickk thickk thickk cream and cheese. Oh my goodness! Heaven on earth!
1 TBS butter
1 middle onion, peeled and finely chopped
2 cloves of garlic, peeled and minced
4 middle to vast potatoes, peeled and thinly sliced (a inexhaustible pound)
a integrate of sprigs of uninformed thyme, leaves nude (about 2 tsp)
125ml of chicken gas (1/2 cup)
125ml of stand in thickk thickk thickk thickk cream (1/2 cup)
1 brook leaf
4 ounces clever cheddar cheese, grated (1 cup)
1 unit of blue cheese, crumbled (1/4 cup)
fine sea salt and creatively belligerent black peppers to taste
a couple of thyme leaves to garnish
Preheat the oven to 220*C/425*F/ gas symbol 7. Melt the butter in a vast oven explanation skillet over middle tall heat. Once it starts to foam, supplement the onions and cook, stirring spasmodic until it softens and starts to spin golden brown. Toss in the garlic and thyme leaves. Cook, stirring for about thirty seconds. Add a splash of salt and a great harsh of black pepper. Add the potatoes, chicken gas and cream. Bring to a cook and afterwards cover and revoke the feverishness to low. Cook, covered, for about 10 minutes.
Remove the cover and the brook leaf. Sprinkle both cheeses uniformly over top. Place the skillet in to the exhilarated oven and cook for fifteen minutes, until the cheese is effervescent and somewhat browned. Remove from the oven and concede to rest for 5 to 10 mins prior to serving. Sprinkle with a couple of uninformed thyme leaves to garnish.
Over in The Cottage today, Crispy Fried Potatoes with Eggs.
source: The English Kitchen