General Chat

Enjoy

Have replied to your message Keith.

Emmax

THE ORIGINAL SCOUSE RECIPE

INGREDIENTS
Serves 4-6 people

Half a Pound of Stewing Steak
Half a Pound of Lambs Breast
A Large Onion
1lb of Carrots
5lb of Potatoes
2 Oxo Cubes
2 Teaspoons of Vegatable Oil
Worcester Sauce
Salt and Pepper
Water

HOW TO COOK
Takes 4 hours of slow cooking

Cut the meat into large cubes and fry in the vegatable oil until lightly browned all over. You may wish to add some Worcester Sauce at this point for added flavour.

Transfer the meat to a large saucepan and add the onion that should have been chopped into large chunks. Follow this by chopping the carrot into medallions and place this on the meat. Peel and then Finely dice 1lb of the potatoes and place on top of the carrots.

Fill the pan with cold water until it is half full. Break up the Oxo cubes and sprinkle into the water. Add salt and pepper for seasoning. Let the pan simmer gently, stirring occasionally. The large pieces of onion will start to break up and the potato will become soft and will make the final sauce thick.

Simmer for a total of two hours, then add the remaining potatoes that should have been peeled and roughly chopped, along with a few splashes of Worcester Sauce. Then simmer for another two hours.

Serve piping hot with red cabbage, beetroot, pickled onions and crusty bread. You may add Ketchup and HP for flavouring.

Hi all

I'm like Julia ,I make soup all year round.More in the winter though.

It's great when people's likes in the food
area sparks someone else's memory of
what is made and enjoyed in their region
of the country. As you say Chris no cheap
meals these days except soup and if you
buy cheap cuts of meat.

Emmax

Good old lancashire hotpot. I drool. Used to be a cheap meal not any longer. Must get some lamb and kidneys next time

Julia my dil is like you all year round freezer full.
Used to do the same when I was working and
Friday night was baking night.
TootyFruity hope it turns out good for you.

Emmax

Ohhhhh, I haven't had scouse for sooooo many years. The best was when Mum used to make it. I can never get it quite the same.

Going shopping for ingredients.

Emma, I always have pans of soup on the go, winter or summer alike, and then freeze it for winter. Have just boiled a couple of chicken carcasses for stock, this morning, among other things.
Libby, although I knew what Scouse is, I saw it on a programme the other night. Descisions, descisions. Whether to have red cabbage or beetroot. Like them both meself.
Julia in Derbyshire

Oh Libby that sounds good, asked OH and he thought
it was a stew specially with the bread. Enjoy.

Emmax

Hi Emma

Yes it is a big pan of stew really. Traditionally, it is made from lamb but I always use beef with loads of spuds and veg, plus barley and lentils.

I usually use my pressure cooker because it's the biggest pan I own (the weights have long gone!!) and the scouse will last two days for a family of four.

Hi Libby excuse my ignorance but is scouse
like a stew? It sounds scrummy. Love food
that is satisfying and comforting.

Emmax

Great minds think alike.

I have just bought stuff for a big pan of scouse - making it tomorrow for Monday's evening meal. It always tastes better the day after it's made.

Loads of crusty bread and pickled red cabbage to go with it.

Yum yum

because it's quite baltic here in Aberdeen and wet
and downright depressing (well thats how I feel)
Been threatened by our ever smiling weather man
with snow on the hills and had a shower of hail
stones earlier in the week soooooooo OH made
some lentil soup, luverly, fair warms the cockles
of the heart something as simple as that.

Emmax