Scouse

Basil Fawlty · July 23, 2009

Right, heres one I don't remember being asked on here yet. What's the best recipe for scouse? The one I do always ends up a bit thin or a bit powdery because the potatoes have assimilated into the ju. The best one can have some Vbookie points if I can give them away, if not kudos and a positive rep.

Bundy · July 24, 2009

I thought scouse were the people from the Liverpool area.

NeoNaoNeo · July 24, 2009

Bundy said:
I thought scouse were the people from the Liverpool area.

That sarcasm mate or are you not a local?

The term 'Scouser' comes from a dish called Lobscouse.

Scouse (food) - Wikipedia, the free encyclopedia

bobbyrob · July 24, 2009

Do you do it Blind?:blink:

Whitebootman · July 24, 2009

I'll give it a go. Everyone does it their own way

900g Neck of Lamb
450g Stewing or Braising Steak
900g Potatoes
900g ( Carrots, Parsnips and Swede
600ml (1 pint) Beef Stock (includes half a pint of Brown Ale)
3 Onions
1 tbsp Fresh Thyme, salt & pepper.
Cooking Oil

Trim excess fat from the meat and cut into cubes.
Slice the onions and potatoes.
Peel and cube the root vegetable(s).
Heat the oil to a large heavy based saucepan.
Add the meat and quickly seal, turning frequently.
When lightly browned, add the onions cook for 5 minutes stirring frequently.
Transfer to an ovenproof casserole dish.
Add the root vegetable(s), potatoes, stock (add extra if required), thyme, Worcester sauce and pepper, to taste.
Cover and cook for 4 hours or until the vegetables are cooked.

Serves: 6

Don't forget the red cabbage.

Bundy · July 24, 2009

NeoNaoNeo said:
That sarcasm mate or are you not a local?

The term 'Scouser' comes from a dish called Lobscouse.

Scouse (food) - Wikipedia, the free encyclopedia

sorry mate i am an antipodian

turner · July 24, 2009

about two tablespoons of my own seminal fluid really adds a kick that my dinner guests really appreciate.

McBain · July 24, 2009

NeoNaoNeo said:
That sarcasm mate or are you not a local?

The term 'Scouser' comes from a dish called Lobscouse.

Scouse (food) - Wikipedia, the free encyclopedia

Lobscouse??

You learn something new everyday.

Whitebootman · July 24, 2009

turner said:
about two tablespoons of my own seminal fluid really adds a kick that my dinner guests really appreciate.

Do you use it as a marinade or do you sprinkle it on top, with a flourish to impress your dinner guests when serving?

Basil Fawlty · July 24, 2009

turner said:
about two tablespoons of my own seminal fluid really adds a kick that my dinner guests really appreciate.

2tbsps? you must have a lot of time (and other things) on your hands to produce that much

Basil Fawlty · July 25, 2009

Whitebootman said:
I'll give it a go. Everyone does it their own way

900g Neck of Lamb
450g Stewing or Braising Steak
900g Potatoes
900g ( Carrots, Parsnips and Swede
600ml (1 pint) Beef Stock (includes half a pint of Brown Ale)
3 Onions
1 tbsp Fresh Thyme, salt & pepper.
Cooking Oil

Trim excess fat from the meat and cut into cubes.
Slice the onions and potatoes.
Peel and cube the root vegetable(s).
Heat the oil to a large heavy based saucepan.
Add the meat and quickly seal, turning frequently.
When lightly browned, add the onions cook for 5 minutes stirring frequently.
Transfer to an ovenproof casserole dish.
Add the root vegetable(s), potatoes, stock (add extra if required), thyme, Worcester sauce and pepper, to taste.
Cover and cook for 4 hours or until the vegetables are cooked.

Serves: 6

Don't forget the red cabbage.

Do you use anything to ticken it or does your recipe make it thick naturally? I can get it to taste nice but usually it's a bit watery and I like to eat loads of bread with my Scouse but the gravy needs to be nice