Easy SCOUSE by Dr Scouser

Easy SCOUSE by Dr Scouser

Easy SCOUSE

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.

Scouse

 

(Good things to throw in: Left over veg from a roast dinner – all of it except the roast potatoes, left over gravy)

 

Scouse

 

Blind Scouse? 

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?

 

Other ideas

Oh and if you love this recipe then maybe try the Scouser’s Bolognese 

The Docs Bols!

 

I’m sure your’ll love this one too!

Thanks

Cheers Cx

 
Scouse

Easy SCOUSE by Dr Scouser

5 from 1 vote
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 4
Calories: 459kcal
Print Pin Rate
Easy SCOUSE (lamb stew) by Dr Scouser, delicious

Ingredients

  • 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).

Instructions

  • 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.

Notes

*** All nutritional information is approximate and intended as a guide 

Nutrition

Nutrition Facts
Easy SCOUSE by Dr Scouser
Amount per Serving
Calories
459
% Daily Value*
Fat
 
24
g
37
%
Saturated Fat
 
10
g
63
%
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
10
g
Cholesterol
 
73
mg
24
%
Sodium
 
111
mg
5
%
Potassium
 
1169
mg
33
%
Carbohydrates
 
40
g
13
%
Fiber
 
6
g
25
%
Sugar
 
5
g
6
%
Protein
 
21
g
42
%
Vitamin A
 
8397
IU
168
%
Vitamin C
 
42
mg
51
%
Calcium
 
79
mg
8
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.

Comments

  1. Kirsty Hijacked By Twins

    Oooh this sounds like a real hearty meal, perfect for colder evenings. Thank you for sharing with #CookBlogShare x

    1. I had it tonight – it’s actually quite light and great for any evening Cx

  2. Monika Dabrowski

    What a great way to use up leftover lamb! Sounds delicious! #CookBlogShare

  3. Interesting – never heard of Scouse before but I do love a bit of food history!

  4. Oh wow, this looks delicious and super easy too. I have to make it.

  5. I am from St helens which was a part of Lancashire originally and we call scouse (lobbies),I use a slow cooker and use a red onion in place of the white onion and leeks as I am not keen on leeks also I use a stock pot in place of stock cubes

  6. 5 stars
    This looks very much like a Welsh cawl in pastry. Lovely. We would add swede and parsnips too.
    My husband had this in Anfield on a match day. He loved it.

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