My lovely friend The Doc (as in The Dr’s Bol!) has been threatening to make Scouse for ages now and he’s finally got some left over lamb.
This Easy Scouse Recipe (like The Doc) comes from what he calls ‘The Greatest City on Earth’ – Liverpool.
Like the city, Scouse has a long history buried in the mists of time.
It is likely that the name comes from Danish and German sailors.
Both Countries have stew like dishes called Labskaus.
Some people in Liverpool still call this Lob Scouse; but that’s mostly because you can lob anything in!
Writing a recipe for Easy Scouse is dangerous…
Just like Lancashire hot-pot, Welsh Cawl, Irish Stew.
Take 1000 people who’ve ever made them and you’ll get 1000 different recipes.
Every street, every house in Liverpool will have their own version – and that’s the only right version.
This is The Doc’s own recipe and he was born on Wirral so he’s not even a proper Scouser.
What can I say!
Anything else you add makes it more fancy.
Don’t be a slave to the recipe, throw what you have into the pan and simmer it until it’s delicious.
(Good things to throw in: Left over veg from a roast dinner – all of it except the roast potatoes, left over gravy)
You can even leave the meat out to make what’s called “blind Scouse.”
Many people have stories about eating this on a Thursday night, the day before pay day, when all that was left in the house were a few bits of veg.
Oh so much history – if you want to know more just check out Wikipedia
So go on – have a go and let us know what you think by dropping us a comment.
Do you have your own recipe for scouse?
Oh and if you love this recipe then maybe try the Scouser’s Bolognese
I’m sure your’ll love this one too!
Easy SCOUSE by Dr Scouser
- Left over lamb or beef - we used about 400g (12oz)
- 4 large potatoes type isn't important
- 3 or 4 carrots sliced
- 2 leeks chopped
- 2 stalks of celery chopped
- Optional: Stock cube or pot, beef or lamb, a bay-leaf (if you're really fancy).
- Slice everything up into bite sized pieces. With the leeks it won't matter how small you slice them they will disintegrate as the Scouse cooks.
- With the meat leave as much or as little fat as you're comfortable with - it's probably worth picking out any particularly gristly bits.
- Pop it all in a pan, cover with cold water, bring to the boil, put the lid on and then simmer for an hour, stirring occasionally.