Mind you, this is only the 2nd dust storm I can remember in my life. The first was at school in 1983 when there was no rain but just red dust. We closed the windows and the sky darkened with dust. Afterwards our school books were covered in red dust. This time it was the dirtiest rain but late at night so I missed it.
Jacqueline had made a vegan version of the Scottish dish, stovies. (Check out her blog if you want to know more about this traditional Scottish dish.) She used lots of gravy and I had some in the fridge. However she used vegetarian mince which I don't tend to use and she cooked hers in a slow cooker.
I drew on two previous recipes. Firstly I used riced cauliflower and finely chopped walnuts as I had in this vegan mince but I did not do the drying out, which was just as well because the slow cooking tended to dry it out anyway. Then I drew on the chulent I had made years ago that cooked potatoes and barley very slowly. I cooked it for ages with the occasional stirring. Sadly it was quite a while ago that I made it so I think I might have actually served some, being unhappy with it not being cooked enough and cooked it more.
However I had to have it with some colour. As it is a Scottish dish and the Scots are not known for lots of exotic vegetables, I served it with carrots and peas. It was delicious and reminded me of childhood dinners. I have never had stovies in my life but my mum used to make meat and potato sort of casseroles when I was young. I highly recommend this dish for some winter comfort, to use up leftover gravy or to celebrate Burns Night which is coming up on Saturday!
More traditional Scottish recipes on Green Gourmet Giraffe:
Coconut ice (gf)
Adapted from Tinned Tomatoes and Green Gourmet Giraffe
2 tsp olive oil
1 large onion, halved and sliced
2 large cloves garlic, crushed
1 cup water
1/2 cauliflower, finely chopped (or 3 cups cauliflower rice)
1 cup walnuts, ground to crumbs
1 tbsp worcestershre sauce
1 tsp vegemite dissolved in 1/2 cup hot water
1/2 tsp smoked paprika
1 1/2 cups gravy
1 kg potatoes, cut into 1-2 inch chunks
Fry onions and garlic until soft in olive oil in a medium casserole (my preference is one that can go on the stovetop and in the oven). Stir in the cup of water to deglaze. Then add remaining ingredients. Check and adjust seasoning. Bring to the boil on the stovetop. Transfer to the oven (scrape into another dish if your stovetop casserole is not ovenproof). Bake at 160 C for 3-5 hours until potatoes soft and collapse at the touch of a knife. Stir about every 1/2 hour and if it seems too dry add more water (also check seasoning if you add quite a bit of water). Keeps for about a week in the fridge.
NOTES: I used homemade gravy but you could make it from a packet if that is your thing. My gravy was thick and made with onion so that probably added to the flavour. The potatoes get quite dark in colour on the outside but that is as they should be. To make this gluten free use a GF form of vegemite. If you don't have vegemite you could substitute with marmite, vegetable extract such as vecon, a stock paste/powder or any seasoning that adds a punch with flavour.
On the stereo:
Electronic (self titled)