Recipes for Main Courses > Reviews (302)

Time for a late night history lesson and yummy recipe for those who want it....

On many occasions I have been asked this queston and someone asked it me recently ... where do Scousers get there name from? ... There is no obvious link from Liverpool to the word Scouse, so where does it originate? Bear with me, this will be a receipe .. promise!

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Early Origins
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The name Scouse, comes from the dish named Lob-Scouse, which is a famous local dish within Liverpool, but not necessarily famous beyond the cities boundaries.

The name Lob-Scouse actually dervies from the Norwegian Labskause. This was finally shortened to Skause, and the word "Scouse" as it is spelt today, is the more anglicised version of the word.

The dish was brought to Liverpool by Norwegian sailors, and was basically made up of the scraps that where left over on the ships before they come into dock in the port of Liverpool in the mid to late 1800's. The dish typically consisted of meat, vegetables and potatoes, and was largely eaten by Liverpool sailors and their families.

The dish grew ever more popular within the city and has become a regular staple diet of many families, particular within the winter months as it closely resembles a stew or hot pot.

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Todays dish
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There are different variations on today's version of Scouse as different families take the original recipe and add their own unique blend of ingredients, but the basis of the meal is pretty standard.

I have personally added variations to the dish myself when I started cooking it, based upon my own preferences, and also my will to experiment with food when I am in the kitchen. My Mother - unfortunately - does not have the benefit of experimentation, because she gave birth to 3 boys who are all very fussy about their food and, with the addition of a husband, must try and please them all, minus me for the majority of the time, becaue I no longer live at home.

I have a habit, when cooking an evening meal, of ensuring I have enough for my lunch the following day at work, so that I may heat it up during the lunch hour, rather than having to pop out to Sainsbury's every day. The comment from colleagues in the office is usually ..."What the hell is that?", because, in fairness, it doesn't look the most pleasing dish to the eye, which I do know and appreciate is very important in cuisine, but don't worry, I'm not opening a restaurant just yet! However, colleagues and Uni mates, who made the same comments, have always been very suprised by it's scrumptiousness once tried.

Believe me, I am fussy about food, but this can be a very filling and tasty dish.

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Ingredients (My Version) & Preparation
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* Serves 4 *

- 1lb of Lean Minced Beef (The dish is typically cooked using either minced lamb or braising steak)
- 4 Large Carrots - chopped
- 1 Large Onion - sliced and diced
- 4lb Potatoes, peeled and chopped into chunks or cubes (I tend to do a mix of both)
- 3 Oxo Cubes
- 1/4 mug of Pearl Barley (Vary according to thickness required from gravy)
- 1 Large Leek - chopped
- 3 Spring Onions - sliced and diced
- 2 1/2 Pints of Water to start
- Salt & Pepper
- Rosemary
- Mixed Herbs

The latter 3 are all to be used for seasoning, and should be added according to taste.

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Cooking
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I tend to use a Wok for cooking pretty much anything these days, so I would recommend this as the best method for cooking Scouse.

1) Cook the meat through until golden brown and drain off all excess fat.
2) Add the 2 1/2 pints of water and begin to heat through.
3) Stir in the Oxo cubes, along with the salt, pepper, rosmeary, and mixed herbs.
4) Ensure it is all mixed throughly blending all the ingredients togehter until the water has turned a dark brown.
5) Add the potatoes, onions, leek, carrots, and spring onions, again stirring well, ensuring the meat has mixed amongst all the other ingredients and there is an equal balance between them in the wok.
6) Bring the water to the boil and the allow to simmer for 1 3/4 hours.
7) Finally, add the pearl barley slowly and steadily gauging the thickness this creates.
8) Once happy with the desired level of thickness, allow to simmer for a further 30-40 minutes before serving.

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Serving Suggestions
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Red cabbage or Beetroot, along with crusty bread and brown sauce compliment the dish exceptionally well.

Some are known to add Tommy K and pickles, but they are not my personal preference.

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Cost
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The ingredients do not cost an arm and a leg, with all supermarkets stocking the ingredients required.

It's a relatively cheap meal for 4 ... After all, us Scousers aren't made of money you know (There we go ... had to throw in a stereo-type in again! Best to get them in myself before you lot start! tehehe).

Average cost per head is probably no more than £1.50 if it's for 4

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Conclusion
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An ideal, low cost winter warmer, which for me also reminds of home ! Nothing beats a good pan of Scouse on a winters day.