Today is Global Scouse Day, a celebration of all things Liverpudlian.
As part of the day, people are being encouraged to eat Scouse. If you have never heard this before, it’s a type of lamb or beef stew which has been enjoyed by generations of people from this fine city.
The word actually comes from lobscouse, a stew commonly eaten by sailors throughout Northern Europe, which became popular in seaports such as Liverpool.
Even after all these years, if you ask a family from Liverpool how you make scouse you are likely to get a different answer. The traditionalists will say it can only be made with beef, and the cheapest cut at that, while others will say it’s fine to use lamb.
One thing that is not in disagreement is that it must be cooked with carrots, onion and potatoes. Once cooked, and here’s a recipe from Nigella Lawson, via Scouser Paul O’Grady, there’s also various things that can be served with it. Some people like to top it with beetroot, other with picked red cabbage, or some prefer both.
Take it from us, however you do it, it’s a great dish and one that can be made cheaply and last for a number of days. In fact, there are other regional variations like Scouse which originate in much the same way.
Here in the North East, a similar dish would be Pan Haggerty. It has its origins in Sunderland but is a staple across the region and like Scouse it uses carrots, onions and potatoes, but the meat used is corned beef. Everything is layered and cheese is put on top. Here’s a great recipe.
If you live in Scotland, you would know Pan Haggerty as Stovies. Like the other regional variations, stovies, which mean to stew, contains potatoes, onions and carrots (and sometimes other vegetables) and, depending on who makes it, includes roast beef, corned beef, minced beef or other meat.
If you live in Lancashire (although not Liverpool as we have already explained) your regional variation will be known as Lancashire Hotpot. This is a dish made traditionally from lamb or mutton and vegetables (carrot, turnip, potatoes, onions or leeks) covered with sliced potato. Sometimes lamb kidneys are included in the dish. Modern variants may use beef or bacon chops instead of lamb, or have a pastry topping.
So, to celebrate Global Scouse Day, why not try one of these wonderful dishes. They are cheap and easy to make and so plentiful that you will probably still be eating it on Tuesday!
* There is obviously a bit of a northern bias to this blog, but that’s because we have not come across any of these regional variations in ‘down south’ so perhaps our friends in the south can enlighten us?
About Neil Shaefer
Marketing & Communications Executive of SK Foods.
Your food. Our Passion.
