Ok Agni Aunt.....(or Maggi LOL)
I have a dear friend over from Spain and I wanted to make her a dish from her native Liverpool....SCOUSE!
Anyone got the traditional recipe as mine always looks like stew, and nothing like the scouse my nan used to make???
xxx
Message posted by werangels on 24 February 2009 at 10:18pm - IP Logged
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werangels
You need leftover meat from the sunday roast, preferably beef or lamb and if on the bone even better. Cut what meat is left into bite size pieces and put it with the bone into a large pan. Add some lambs liver also cut small, and if children, very very small so they eat it without realising . Chop an onion very small, carrot, swede if you have it and any other veg left over, cut small. Cover all of this with water and any leftover gravy and add a stock cube and plenty of pepper, dont need salt as plenty already in generally. Bring to the boil, put a lid on and cook for about 30 mins, then add cubed potato. Continue to cook until the potato is starting to break up and has thickened the gravy. Serve with bread and butter to dip, red cabbage and brown sauce.
Heavenly!!
Message posted by maggy on 25 February 2009 at 1:05am - IP Logged
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Sorry Suzanne but I have to tell it properly
Elizajay you will need at least a pound of shin beef from the butchers not the supermarket
5LB King Edward potatoes
1LB Carrots
1 large onion
I medium Turnip
salt pepper and about 5/6 Oxo cubes
If you can, make it the day before eating ,just keep in the fridge!
Bring to the boil 3/4 of a pan of water(large pan)
Slice carrots and turnips to about the same size then add to boiling water along with the Shin Beef and onion
Add salt and pepper and 4 oxo
Let it simmer for an hour
Then add cubed King Edwards,not too small they dissolve anyway.
If you find the pan is too full once the potatoes are added,ladle off some water ,but keep it.
Add 2 more Oxo's once the potatoes are simmering .
Let it simmer for as long as you want,you will taste when it's done as the potatoes will have nearly disappeared,and the meat and veg will be soft.
When you serve it up the next day add the stock water to it,the water you took out to allow room for the potatoes . Stir well and re heat by simmering for about 20 minutes.
Serve with Baxter's Baby Beetroots and Waterfields crusty bread and Anchor Butter.
Don't buy Stewing Steak it must be Shin Beef that you have to cut smaller than the butcher gives you.
Another must is King Edward potatoes,no others will do!
Message posted by elizajay (Moderator) on 28 February 2009 at 1:27am - IP Logged
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Well I made it and it was beautiful!!!!!!!!!!
i did make a few varaitions (sorry Maggie, necessity LOL)
soo.....no King edwaqrds (not available) AND had NO stock cubes (shoot me I know a cardinal sin!)....so did the meat and veg then went shopping for the OXO.....
late addition was home made dumplings.....which I added just before serving and they were a HIT!!!
Only downside....I served it on a tray on my friends knee in the lounge.......telling her...last time we will eat in here (since we moved in we had only damaged parquet floor in lounge.....we made decision to have a carpet as we no longer have a dog :-(.....
So the new carpet was being fitted this morning.....
and guess wot...her 2 yr old grandson knocked the tray off her lap as soon as I served it.....and her legs were badly scalded.......oh what a night
But maggy...fab recipe and thanks everyone!
Message posted by Corfukate on 08 March 2009 at 5:37pm - IP Logged
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Where have all you contributors gone? I'm fed up with reading about scouse recipes, i want some more vcchat, gossip and comments! I rely on Auntie's column to provide me with my daily Corfu Fix, please keep writing. Corfukate
Message posted by elizajay (Moderator) on 09 March 2009 at 12:38am - IP Logged
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I have just found the pages regarding slow cookers! Very useful chat, I have had one for years, but found the results too greasy. what am I doing wrong? I love the bread pudding one, and will try the corned beef hash! Might buy my sister one when I next visit, she claims to never cook now, this might change her mind!
Message posted by nikita on 09 March 2009 at 6:18pm - IP Logged
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Slow cooker recipe (sorry will put on gossip later)
Using a pork loin, dry onion soup mix or sliced onion
3/4 cup of red wine, 1 cup water, 3 tbs soy sauce, 3 cloves garlic chopped
(I also added Lea and Perrins W sauce and dried rosemary)
throw all in the slow cooker (no browning or frying, love it)
on low for 4-6 hours
Thicken the liquids with some flour and bring to the boil to make a gravy and serve with mashed potatoes!!
oh it shreds up or you can slice it!
Message posted by BruceAndMaria (Born again CTG member) on 09 March 2009 at 6:59pm - IP Logged
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Quote: Originally posted by elizajay on 09 March 2009
I do apologise for boring you...... <a rel="nofollow" href= "http://www.agni.gr/message_boards/sounds/laugh.wav"></a>
No need to apologise Lizzy..I didn't find it boring.
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Topic:
. Chop an onion very small, carrot, swede if you have it and any other veg left over, cut small. Cover all of this with water and any leftover gravy and add a stock cube and plenty of pepper, dont need salt as plenty already in generally. Bring to the boil, put a lid on and cook for about 30 mins, then add cubed potato. Continue to cook until the potato is starting to break up and has thickened the gravy. Serve with bread and butter to dip, red cabbage and brown sauce. 
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