Scouse, more than just a local nickname!

A couple of months ago we added a new dish to our main menu, one that comes close from home, lamb scouse. This new addition absolutely flew off the shelves, with it being the most popular dish we offered each time it featured on the menu rotation. However, there were a few people dropping us messaging, asking us exactly ‘What is Scouse? and ‘What does it feature? So here it is!

What is Scouse?

Scouse is a traditional Liverpudlian dish that is very similar to your typical stew. It first came over to the United Kingdom through the shipping trade, more specifically the ports of Liverpool, which is why the locals of Liverpool are known as ‘Scousers’, which originates from lobscouse, a stew commonly eaten by sailors throughout northern Europe in the past, such as the Scandinavian region. Originally, Scouse was traditionally made from the left over of the previous meal, and whatever was in season at the time and able to be bought in a bulk like fashion. A common comparison to Scouse is Irish stew and the Lancashire hotpot, although a variety of meat can be used throughout the dishes.

Lamb Scouse

What’s in Scouse and how do you make it?

While ingredients can vary, those essential are potatoes, carrots, onion and chunks of meat, with beef and lamb being the more common cuts. In our Lamb Scouse though, we also include celery, swede and an optional side of red cabbage, which comes separate in its own tub. To make it, you simply add the majority of these ingredients, which are then simmered together for several hours. The meat may be seared first, then reserved while some of the potatoes are boiled. These potatoes are usually made so tender they often break up, adding some thickness to the mix. Add the serving of meat and the rest of the potatoes into the pan, and let the stew cook until it’s finished off.

Is Scouse good for you?

In short, yes, very! Due to Scouse being a mixture of meat and vegetables, there nothing within the dish that isn’t healthy for you. It has an excellent source of protein of the lamb (or occasionally beef), carbohydrates in the potatoes, and plenty of vitamins, minerals, fibre and all round goodness for you in the veggies. Our Scouse brags these Macros; Protein: 22.4g, Carbohydrates: 29.3g, Fats: 11.4g, Calories: 309!

 

 

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