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scouse recipe

Peel the potatoes and dice (1 inch). Bring to a simmer, then cover and put in the oven (or leave on a low heat) for 60 minutes, until the potatoes have begun to dissolve into the sauce. Check the seasoning and serve. Paul O'grady's Scouse is a community recipe submitted by Community and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe. Beef or lamb, mince or meat, carrots or swede … wish me luck, I’m going in. Only latterly are pieces of leftover meat stirred in, and very fine the results are, too. *drinks include any soft drink, small glass of house wine or half pint of lager. Place meat in a large saucepan with carrots onions salt and about 2 … The first problem I have is what kind of meat to use: lamb is apparently the classic choice, and as Andrew Webb notes in his book Food Britannia, there’s “a strong geographical argument for lamb being more authentic”, given that both Irish stew and Lancashire hotpot use it, too, but, “if born-in-the-shadow-of-the-Liver-Building scousers prefer to use beef, who am I to argue?” Indeed, I hear talk of scouses made with corned beef, attributed, by Wikipedia at least, to St Helens, where it is apparently known as “lobbies.” Beef is probably as authentic as any, because sailors would presumably have used salted meat in the original version. "We pride ourselves on our recipe for scouse, which uses the finest local ingredients, and with it being one of the most popular dishes on the menu, it clearly is a favourite of our customers and fans of the club.". How to cook the perfect scouse – recipe | Food | The Guardian Preheat the oven to 180C/355F/Gas 4. Add the lamb and kidneys and fry for 2-3 minutes, until golden brown all over. In Germany, for example, labskaus is more like corned beef hash, while in Norway, lapskaus is a chunky stew much like our own. To taste the finest scouse the world can offer, head to the Reds' Boot Room Sports Café - plus, customers can claim a free drink* with any purchase of the meal from Friday, February 21 until Monday, March 3. Enjoy this good hearty winter warming stew, guaranteed to get you glowing when it is cold and damp! Liverpool FC starts its gravy with bitter ale, reduced by half, giving the scouse a robustly fruity, hoppy flavour; delicious, but if it ain’t broke … though I will allow for a dash of Worcestershire sauce, because lots of people tell me their mum uses it, so it must be OK. As with most stews, the longer the cooking, the better – I prefer to do mine in a moderate oven, to keep the temperature fairly constant, though the hob works just fine, if you prefer. Cut the meat into large cubes and fry in the vegetable oil until lightly browned all over. Thomas Webster’s 1845 Encyclopaedia of Domestic Economy, Quorn and sweet potato version in the Merseysider magazine. Cover with the lid and place into the oven to cook for two hours, then remove the lid and return to the oven to cook for a further 30 minutes, or until the potatoes are crisp and golden. Heat the oil in a large frying pan over a high heat. ... then return the meat to the pan along with the herbs, cover and cook for an hour. Method. Either way, this is a dish that’s packed full of vegetables: onion is a must, and everyone but Webster’s Encyclopaedia adds carrot, too. © Copyright 2020 The Liverpool Football Club and Athletic Grounds Limited. Add in the rest of the potato and simmer for an hour and a half until the meat is tender. At the Boot Room Sports Café, scouse is served in the traditional way - with pickled beetroot and pickled cabbage, chunky sliced white bread and butter. Keen to discover more himself, former Reds goal-getter John Aldridge visited the kitchen earlier this week to show supporters exactly how to produce their own scouse - as can be seen in the video below. Offal fans might like to add a few kidneys, too, for extra richness. Mash a few of them against the sides of the pot to help them along. Developed and maintained by the LFC Technology and Transformation Team. Cook until meat is evenly browned on all sides. All rights reserved. Simon Rimmer lines his stewing pot with potatoes. Most important, however, are the spuds. Add the diced and peeled carrot, swede and half of the potato, followed by bay leaves and the sprig of thyme. To serve, spoon out generous portions onto warmed plates with a spoonful of pickled beetroot alongside. Lift out and set aside. Offer available at the Anfield Boot Room Sports Café only. Recipe by Ju_Staniford My husband's family come from Liverpool and this recipe is an amalgamation of the Scouse recipes belonging to his Nana, his mum, and his dad. Lapskaus, lapskojs or skipperlabskovs – or scouse. Read about our approach to external linking. Brush the top potato layer with melted butter. Chuck or shoulder are both excellent choices, depending on which meat you prefer (personally, I think lamb has a more interesting flavour), but bones will always improve any gravy – indeed, the final recipe I try, from Thomas Webster’s 1845 Encyclopaedia of Domestic Economy, starts with bones from a roast, boiled up with potatoes and onions. Add the Worcestershire sauce to the beef stock, then add to the casserole, pouring evenly over the potato layer, until the stock level reaches the bottom of the top layer of potatoes. • Scouse or lobbies, beef or lamb – or neither? You can go fancy, as Rimmer does, and use them to line the dish, finishing with a crisp potato top reminiscent of a Lancashire hotpot, but we decide it’s far more comforting to cook them until they break down to thicken the gravy, as in Webster’s version. "It truly is the dish that represents Liverpool and everything that Liverpool FC as a club is about - tradition, quality, history and family. This meat-and-potato stew from Liverpool has versions throughout northern Europe, and not even Scousers agree what the best recipe is, but our resident culinary perfectionist won’t let that stop her ... Last modified on Mon 4 Nov 2019 09.39 EST. Add the bitter and boil until the liquid has reduced by half. As part of the wider Project Scouse initiative - which aims to promote the culture, heritage and heroes of the city - Friday, February 28 will be an occasion to pay tribute to the popular regional dish. Meanwhile, peel and cube the carrots and swede, if using, and dice the remaining potatoes – there’s no need to peel them. Heat the oven to 160C (140C fan)/320F/gas 3; alternatively, cook this on the hob. Scouse rivals even the chicken soup and hot lemon & honey cures of my, now distant, childhood when it comes to cold hands and feet and runny winter noses. DIRECTIONS. I, however, confine myself to the fresh kind, in this instance: chuck steak for the “world’s best scouse” (their words, not mine) as served in Liverpool FC’s cafe; minced beef as used by Maggie May’s, a place that get quite a lot of love from scouse aficionados online, and in a family recipe posted online; lamb shoulder and kidney in Simon Rimmer’s version; and lamb neck on the bone for Paul Hollywood’s scouse pie. Presuming you don’t have enough to make a whole stew, however, I think Hollywood’s lamb neck, or scrag end, is the best choice; you can always strip the meat off the bones before serving, if you like. How do you make yours, what do you eat it with – and can anyone shed more light on its origins? Reproduced under licence from Football DataCo Limited. Scrape carrots and slice. Now add the cubed potatoes, fry for five minutes more, then stir in the stock, scraping the bits off the bottom of the pan as you do so, and return the meat to the pot along with the herbs. Once the meat is falling off the bone, you can cool it and skim the fat off the top, if you like, or do as Hollywood suggests and cover it in puff pastry and turn your scouse into a pie. Chuck steak and bitter ale: Liverpool FC cafe’s scouse. Butter an ovenproof casserole dish with a lid and line the base and sides with a layer of potato slices, seasoning with salt and freshly ground black pepper. To celebrate the upcoming Global Scouse Day, Liverpool FC's executive chef at the Boot Room Sports Café has exclusively revealed the secret recipe of the 'world's best' version. Scouse with mince as it’s made at Maggie May’s in Liverpool. Then add in the beef stock, bring to the boil and simmer for 30 minutes. I’ve also chosen to brown the meat in dripping, because it feels right here; failing that, a neutral oil, or a mixture of oil and butter, as Rimmer suggests, will do fine. 800g scrag end/lamb neck, on the bone, in thick slices, or 600g boneless lamb shoulder2 tbsp beef dripping or neutral oil500g floury potatoes, cleaned2 onions600ml beef stock2 sprigs fresh thyme1 bay leaf2 carrots250g swede (optional)Salt and pepperWorcestershire sauce, to taste. Hollywood’s olive oil, however, tastes a bit weird. Personally, I prefer to eat it straight away, with a generous helping of pickled cabbage on the side (beetroot is also acceptable, and I reckon it would also be nice with steamed greens, but I need to check that with a scouser before I try). Add the lamb and kidneys and fry for 2-3 minutes, until golden brown all over. After the scouse has been cooking for 60 minutes, add the vegetables to the pot and return to the oven (or hob) for another hour, or until the vegetables are tender. Add another layer of overlapping potato slices. For more information on Global Scouse day, visit www.globalscouseday.com. That said, a few fluffy chunks are also welcome to help soak up the sauce, so I’m going to add spuds in two stages: the first peeled and cut small to facilitate their dissolution, the second with the skins left on to help keep the cubes together. But while Scousers are united on its virtues, as with all such beloved local specialities, passions run high when it comes to the finer details. Either make the stock yourself, as in Webster’s recipe, or use ready-made; beef stock seems to be the name of the game, with Oxo cubes and gravy salts mentioned specifically by several correspondents. Paul Hollywood covers his scouse with a pastry lid. Heat the fat in a large, lidded saucepan or ovenproof pan over a medium-high heat, then sear the meat in batches, until properly browned. Season to taste with salt, pepper and a dash of Worcestershire sauce, and serve hot with pickled cabbage or beetroot. Heat a little oil in a large saucepan over a medium heat (gas mark 4/180C/350F) for about 1 minute. What’s in a name? Before now, the club's own recipe for the hearty and filling meal has been a closely-guarded secret - but no longer. Unsurprisingly, given the geography of the area, Liverpool’s scouse isn’t dissimilar to Irish stew or Lancashire hotpot, either, and, like those noble dishes, is eminently practical, easy to make in a small kitchen, or indeed a galley, and to adapt to current circumstances – there’s even a vegetarian variant, blind scouse, for when you can’t, or won’t, run to meat. Season with salt and pepper. Add the onions and carrots and fry for a further 3-4 minutes, until softened and golden, then remove from the heat. Alternatively, try to recreate the special club recipe by following the instructions below. Scouse is a dish so close to the Liverpudlian heart that they’ve adopted it as a nickname – though lobscouse, or lapskaus, lapskojs or skipperlabskovs, depending where you are, is a popular dish throughout northern Europe, thought to have its origins in the simple cooking of Hanseatic sailors, and with even more variants than names. Match Statistics supplied by Opta Sports Data Limited. You don’t, of course, have to use any meat at all: when you couldn’t quite run to any, you’d make the aforementioned “blind scouse” instead – often with bones, but you could use vegetable stock, or try the Quorn and sweet potato version in the Merseysider magazine.

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