Author Topic: Scouse recipes.  (Read 21643 times)

Offline MBE

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Scouse recipes.
« on: March 19, 2008, 05:26:25 PM »
Having a Scouse night on Friday and need to know your favourite way of making this delicacy.  Sadly my mum's no longer with us and I was a veggie for 16 years and wasn't interested in those days but now I am and want a killer recipe, your favourite, no-nonsense culinary delightful way of making Scouse. 

Any help appreciated guys, and especially, guy-esses. 
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Offline wickolfc

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Re: Scouse recipes.
« Reply #1 on: March 19, 2008, 07:21:41 PM »
There was another thread somewere mate in the off topic section, there was a few who posted in there with thier recipies.

Offline MBE

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Re: Scouse recipes.
« Reply #2 on: March 19, 2008, 07:54:04 PM »
There was another thread somewere mate in the off topic section, there was a few who posted in there with thier recipies.

Cheers mate.  I know I can get some online but I wanted tips and advice from Scousers on here specifically if poss so if anyone has any, I'd love to hear 'em. 
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Offline 5BigCups

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Re: Scouse recipes.
« Reply #3 on: March 19, 2008, 09:26:52 PM »
my nans boss at making them. fuck knows what with though.

Offline SPLee

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Re: Scouse recipes.
« Reply #4 on: March 19, 2008, 09:53:53 PM »
OK here you go

get yourself 2 pound or 1 kilo of potatoes then 1 kilo or 2 pound of carrots, swede & onion so your peel and chop carrots swede and onion into varied size chunks but not too thin, right whats next oh yeah the meat  ??? get yourself 1 kilo or just over 2lb of beef steak or lean lamb or a mixture of both and 12 oxo cubes also a jar of red cabbage and beetroot and some crusty bread  :)

Chop the onions not too thickly and add the meat to the pan your gonna cook in, cook on a high but not full heat to seal, drain any fat or liquid off the meat and onions, drain the veg and stir them into the meat and onions, add enough water to the pan to cover the vegetables by no more than 2cm, i then throw the whole box of oxos into the pan and give it a good stir.

Return the pan to the ring and bring to boil then simmer on the lowest heat literally for however long it takes to reduce and thicken usually about 2-3 hours on the lowest heat for best flavour, be careful to not let it boil and stick to the pan or will disintegrate  :no

Bang the bread into hot oven for 2-3 minutes then drain some beetroot but more importantly the red cabbage and serve away, you'll enjoy it friday gonna be freezin, have never made it any other way and people always love it so simple and comforting, hope that helps  :wave
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Offline kavah

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Re: Scouse recipes.
« Reply #5 on: March 19, 2008, 10:50:59 PM »
^ can't argue with that really, we use a little less oxo, brown the meat first ( with a little worcester sauce - I'm sure they had that in scotty ) we use lamb and beef but me ma only uses lamb - I'm sure we never had beef when we were kids but the half  lamb /  half beef combination makes a much better dish..

we also use more spuds and less carrots but what the fuck.

My only top tip is, with  about a quarter of the spuds chop them  quite small in quarters or smaller to ensure they start  to break down so the starch can  give that lovely authentic scouse  consistency.


what are you doing for pudding ?

 :lickin

EDIT : I also chuck in loads of black pepper, not for the purists, me ma uses white but I've got one of those electric pepper mills  :D
« Last Edit: March 19, 2008, 10:53:58 PM by kavah »

Offline gregor

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Re: Scouse recipes.
« Reply #6 on: March 20, 2008, 12:52:34 AM »
controversial, but my mum put a splash of red wine in once - decent.
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Offline MBE

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Re: Scouse recipes.
« Reply #7 on: March 20, 2008, 08:34:25 AM »
what are you doing for pudding ?

Thanks to SPLee and Kavah for the invaluable advice.  I don't know what I'm doing for pudding yet.  Do you have any recommendations?  Last time we went to my BIL's. he made some poncy thing with pinaple and chilli!  It shouldn't have worked but you know what?  It didn't! 
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Offline SPLee

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Re: Scouse recipes.
« Reply #8 on: March 20, 2008, 10:08:24 AM »
Bread & Butter pud, fucking 10 stone tea or what!!!!
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Offline TonyTheRed

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Re: Scouse recipes.
« Reply #9 on: March 20, 2008, 10:42:27 AM »
Oh, and don't forget the brown sauce and beetroot for the Scouse  :lickin :lickin
like one day u will find out im not female :)

Offline In Fowler we trust

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Re: Scouse recipes.
« Reply #10 on: March 20, 2008, 11:25:58 AM »
Everytime someone puts a scouse threrad on  here I have to change my eating plans for the weekend and make scouse  :lickin
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Offline Stussy

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Re: Scouse recipes.
« Reply #11 on: March 20, 2008, 11:46:54 AM »
Oh, and don't forget the brown sauce and beetroot for the Scouse  :lickin :lickin

When do you put the beetroot into yours? Or do you have it on the side?


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Offline morestellata

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Re: Scouse recipes.
« Reply #12 on: March 20, 2008, 05:38:53 PM »
The most important thing to remember is that you should leave it at least a couple of days before eating.
Pudding should be followed by a dozen pints of Guiness.
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Offline WorldChampions

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Re: Scouse recipes.
« Reply #13 on: March 20, 2008, 05:54:50 PM »
When do you put the beetroot into yours? Or do you have it on the side?




On the side

Offline Antony

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Re: Scouse recipes.
« Reply #14 on: March 20, 2008, 06:55:51 PM »
I have to hold my hands up that I am not a Scouse fan.

Well the only scouse I've tasted is my Mums, and it's fecking shit.
Aye lad, whens the remix coming out?

Offline tezmac

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Re: Scouse recipes.
« Reply #15 on: March 20, 2008, 08:53:33 PM »
Lovely on a cold winters night
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Offline Danny Boys Dad

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Re: Scouse recipes.
« Reply #16 on: March 20, 2008, 09:22:01 PM »
I'm making a big pan of it tomorrow.

My recipe is:

Brown 5lb of stewing beef in a bit of oil
Add 6 large onions, chopped into chunks
Add about 20lb of potatoes, chopped into big chunks
Add 5 or 6lb of carrots, thickly sliced
Top up with loads of water
Add about 12 - 14 oxo cubes and loads of salt and pepper
Get it to the boil and then simmer it for hours
Add another 5 - 10 lb of potatoes, chopped into chunks
Add more salt and pepper
Simmer it for a few more hours

Serve with bread and red cabbage and beetroot

Goes down a treat
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Offline morestellata

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Re: Scouse recipes.
« Reply #17 on: March 20, 2008, 10:25:07 PM »
I'm making a big pan of it tomorrow.

My recipe is:

Brown 5lb of stewing beef in a bit of oil
Add 6 large onions, chopped into chunks
Add about 20lb of potatoes, chopped into big chunks
Add 5 or 6lb of carrots, thickly sliced
Top up with loads of water
Add about 12 - 14 oxo cubes and loads of salt and pepper
Get it to the boil and then simmer it for hours
Add another 5 - 10 lb of potatoes, chopped into chunks
Add more salt and pepper
Simmer it for a few more hours

Serve with bread and red cabbage and beetroot

Goes down a treat

Fucking hell ! Are you making that in the bath or what ?
That'll last fucking ages.
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Offline AdamR

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Re: Scouse recipes.
« Reply #18 on: March 21, 2008, 12:51:01 AM »
^hahaha

When made, add Brown sauce, beetroot, 2 rounds of bread

sorted

Offline Danny Boys Dad

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Re: Scouse recipes.
« Reply #19 on: March 21, 2008, 10:14:09 AM »
Fucking hell ! Are you making that in the bath or what ?
That'll last fucking ages.

Great big stockpot thing from Makro.

It's the after-match food for a rugby club, lasts about 5 minutes. Last week I didn't even get any  :(
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Offline TonyTheRed

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Re: Scouse recipes.
« Reply #20 on: March 21, 2008, 10:47:59 AM »
When do you put the beetroot into yours? Or do you have it on the side?




on the top, and a little beetroot juice as well
like one day u will find out im not female :)

Offline shanklygateslfc

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Re: Scouse recipes.
« Reply #21 on: March 21, 2008, 11:12:32 AM »
Sampled my first bowl of scouse in a bar in Salou during the cl qulaifier a few years back against CSKA.  The owner was from Liverpool himself and he was dishing out these big helpins of scouse with a couple of rounds of bread to everyone...........on the house as well.  Reminded me a bit like Irish Stew but this had loads and loads of pepper in it, gave it a real kick, quality stuff!!!!
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Offline MBE

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Re: Scouse recipes.
« Reply #22 on: March 21, 2008, 02:27:16 PM »
Thanks for all the advice everyone.  Don't want to be completely thick (I know I'm making a good fist of it though) but what would you recommend to drink with this fine repast? 
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Offline SPLee

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Re: Scouse recipes.
« Reply #23 on: March 21, 2008, 02:36:32 PM »
nice bottle of wolfblass, red seein as its so cold outside!
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Offline morestellata

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Re: Scouse recipes.
« Reply #24 on: March 21, 2008, 10:24:14 PM »
Guiness is the only thing that really goes with scouse. Best to have 3 or 4 beforehand.
Deffo need to eat it the day after you've made it though.
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Offline DowntheLine1981

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Re: Scouse recipes.
« Reply #25 on: March 22, 2008, 01:20:24 PM »
My mother makes the best scouse in the world.  Fact.


And I make the second best.  Fact.

(Isn't it funny that no matter who you meet in Merseyside, they're Mother/Nan/Dad/Nanny makes the "the best scouse in the world.  Fact!"?)

PS:  I really do make great scouse.

PPS: And anyone who makes it with celery is a dirty commie bastard!
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Offline MBE

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Re: Scouse recipes.
« Reply #26 on: March 24, 2008, 09:14:52 AM »
Right everyone, thanks for all the advice and it went well.

The first problem was I'd forgotten that some people attending refused to eat meat on Good Friday so I had to postpone it till last night.  Might seem a strange choice for Easter Sunday but we went ahead with it.

Second problem was the cook (me) is allergic to E621 (monosodium glutamate - it gives me severe migraines) and almost every stock cube (Oxo, Knorr, Bovril etc) in the supermarket contained this vile ingredient.  Hunting around, I found a foreign make of stock cube that only used natural ingredients so I was well pleased. 

Once the two problems had been ironed out, I lashed everything in the pan about 10 am yesterday and simmered it (chucking more spuds in about 3pm) for for 7 hours,  The end result was satisfactory and everyone said they enjoyed it!  So thanks for all the tips and advice folks! 
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Offline In Fowler we trust

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Re: Scouse recipes.
« Reply #27 on: March 25, 2008, 12:30:14 AM »
I had Scouse yesterday and all - lovely  :lickin
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Re: Scouse recipes.
« Reply #28 on: March 25, 2008, 12:20:53 PM »
PPS: And anyone who makes it with celery is a dirty commie bastard!

what of those who add a slice or two of a leek?

Offline DowntheLine1981

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Re: Scouse recipes.
« Reply #29 on: March 25, 2008, 06:40:04 PM »
what of those who add a slice or two of a leek?

Leek......?


.... hmm.... your on dodgy ground there friend.  The leak might cancelled out the subtle scouse flavourings.... I'll have to try it to see first though.

.... once had celery in scouse, wrong, so very very wrong.

Might as well use rhubarb in it!
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Offline Xabidodger

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Re: Scouse recipes.
« Reply #30 on: March 25, 2008, 06:57:28 PM »
On the side

We always had it with a side of pickled red cabbage.  Celery is morally and legally wrong.

I moved from Liverpool to Bristol when I was 8 and my mum served it the first time that a lad came round for tea, it was serving the national dish.
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Offline Lo

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Re: Scouse recipes.
« Reply #31 on: March 25, 2008, 08:10:07 PM »
what of those who add a slice or two of a leek?

Leek is just another variety of onion, have always added a touch when I've made scouse :wave

Offline Jase

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Re: Scouse recipes.
« Reply #32 on: March 27, 2008, 04:40:56 PM »
Me nan had made a load of scouse yesterday, so I'm now the proud owner of a container full. Going to wolf it down with some crusty bread.........mmmmmmm...
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Offline Danny Boys Dad

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Re: Scouse recipes.
« Reply #33 on: March 28, 2008, 01:07:06 PM »
Just off to the shops for the ingredients for another big panful. I won't get any of it tomorrow either as I won't even be there when it's getting served out  :(
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Offline Maggie May

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Re: Scouse recipes.
« Reply #34 on: March 28, 2008, 01:11:56 PM »
Leek is just another variety of onion, have always added a touch when I've made scouse :wave

Ooooh I dunno.  Sounds a bit new fangled.  I cling to the old ways, me.  Never heard of leeks in my day. 
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Offline Maggie May

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Re: Scouse recipes.
« Reply #35 on: March 28, 2008, 01:14:06 PM »
Just off to the shops for the ingredients for another big panful. I won't get any of it tomorrow either as I won't even be there when it's getting served out   :(

Well given your capacity for wolfing scouse, that must be very good news for the remaining 4,999.   ;D   
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Offline wickolfc

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Re: Scouse recipes.
« Reply #36 on: March 28, 2008, 01:30:45 PM »
I like Peas in mine :D

Offline Maggie May

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Re: Scouse recipes.
« Reply #37 on: March 28, 2008, 01:34:38 PM »
I like Peas in mine :D

Peas.   :shocked  Heretic. 
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Offline DowntheLine1981

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Re: Scouse recipes.
« Reply #38 on: March 28, 2008, 03:48:21 PM »
What's wrong with peas?  I make mine with peas?  Scouse is made with peas!




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Offline Maggie May

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Re: Scouse recipes.
« Reply #39 on: March 28, 2008, 04:22:04 PM »
What's wrong with peas?  I make mine with peas?  Scouse is made with peas!


What is it with you?  First we move to an amicable agreement over cats and now you want to start an unfortunate exchange over peas.  Do you have a burning desire to bring untold wroth upon you.  Or are you possessed by demons? 
Rather a day as a lion than a lifetime as a sheep.

I can only be nice to one person a day.  Today is not your day.  Tomorrow doesn't look too good either.
I tried being reasonable.  I didn't like it.