Posted On: 28/02/2015
By: Scouse Bird
It’s #GlobalScouseDay today and across the city, local restaurants have been serving up their take on a pan of scouse (and donating £1 from every dish sold to the wonderful people at Whitechapel Liverpool – huge claps all round).
Traditional scouse and Catalan scouse from Fly In The Loaf
For any non-Scousers (wools) reading, Scouse is a boss type of lamb or beef stew. The word comes from lobscouse, a stew commonly eaten by sailors throughout Northern Europe, which became popular in seaports such as the greatest city in the world, Liverpool. It’s kinda like Lancashire Hotpot but better, well better, cos it’s not contaminated with wool essence.
If you’re thinking of getting the slow cooker out, here are a few recipes from the internet. Just remember, it will never be as good as me ma’s, actually she lost that title when she started using Aunt Bessie roast potatoes on a Sunday – it’ll never be better than mine. The only real debate left is: What do you have it with? Beetroot, red cabbage or…. tomato sauce?
Global Scouse Day’s recipe (Obvs)
BBC’s take on Scouse
LFC’s self-proclaimed World’s Best Scouse Recipe
The original Scouse recipe
Health Kick Tip – Try substituting white potatoes for sweet potatoes, use lean cuts of mean and don’t add too many of the starchier vegetables for a recipe ‘your future self when she tries to get into a bikini’ won’t be too mad about.
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