Blue Cheese and Cheddar Stovies food
Ahhhh . . . stovies . . . which normal Scottish Dish which consists of potatoes, leftover fry from a Sunday roast, and onions stewed in beef drippings and gas on tip of a stove . . . until a potatoes have been proposal and golden . . . and a total thing becomes amazingly deliciously scrummy. Kind of similar to a leftover Sunday lunch meal we guess.
These have been not stovies in which old convention . . . we meant there’s no beef in steer . . . and I’ve combined thickk thickk thickk thickk cream to a broth, and spices . . . though it is fundamentally a potato and onion meal . . . baked in a skillet on tip of a stove, until a potatoes have been meltingly proposal and commencement to brown a bit on a bottom . . .
Sprinkled with cheese and afterwards placed in to a prohibited oven so which a 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 brown pieces of potato on a 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 duck 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 a oven to 220*C/425*F/ gas symbol 7. Melt a butter in a vast oven explanation skillet over middle tall heat. Once it starts to foam, supplement a onions and cook, stirring spasmodic until it softens and starts to spin golden brown. Toss in a garlic and thyme leaves. Cook, stirring for about thirty seconds. Add a splash of salt and a great harsh of black pepper. Add a potatoes, duck gas and cream. Bring to a prepare and afterwards cover and revoke a feverishness to low. Cook, covered, for about 10 minutes.
Remove a cover and a brook leaf. Sprinkle both cheeses uniformly over top. Place a skillet in to a exhilarated oven and prepare for fifteen minutes, until a cheese is effervescent and somewhat browned. Remove from a 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