Cheats Scouse Recipes
CHEATER'S FUDGE
When you want to stand and stuff, this cheater's fudge is great.
Provided by DEBBRO
Categories Desserts Candy Recipes Fudge Recipes Chocolate
Time 33m
Yield 1
Number Of Ingredients 2
Steps:
- Place chocolate chips in a small, shallow microwave safe container. Microwave on high for 2 minutes. Stir and add margarine.
- Heat again on high for 1 minute, or until melted; stir. The melted chocolate will be stiff.
- Cool until firm and cut into squares.
Nutrition Facts : Calories 899.3 calories, Carbohydrate 106.1 g, Fat 61 g, Fiber 9.9 g, Protein 7.2 g, SaturatedFat 31.7 g, Sodium 142.6 mg, Sugar 91.7 g
CHEATS SCOUSE
This is quick, easy, healthy and cheap to make and is sure to sooth on a cold winters night. Serve with lots of pickled beetroot or red cabbage. Traditionally made with leftover meat from a sunday roast, Scouse is a traditional regional stew from Liverpool, UK. I think this is every bit as satisfying as the full version and tastes even better the next day
Provided by robd16
Categories One Dish Meal
Time 40m
Yield 2-3 serving(s)
Number Of Ingredients 8
Steps:
- Put the veg in a pan with enough water to just about cover them
- Bring to the boil, sprinkle over the stock cube, lower the heat and simmer with a lid half on for 30 minutes.
- Add the can of steak along with the herbs salt and pepper to taste.
- Bring back to the boil, cook for a few minutes more. It should be quite thick and not watery at all.
- Serve with pickled beetroot or cabbage and slices of bread.
Nutrition Facts : Calories 1081.3, Fat 19.9, SaturatedFat 6.8, Cholesterol 6.1, Sodium 9912.9, Carbohydrate 197.9, Fiber 15.2, Sugar 9.5, Protein 30.4
MY SCOUSE
My husband's family come from Liverpool and this recipe is an amalgamation of the Scouse recipes belonging to his Nana, his mum, and his dad. Since I've been using the slow cooker, it has achieved the ultimate accolade; it's as good as Nana's. It is traditionally made with the 'scrag end' but I tend to go for lean stir-fry lamb instead. It is important to use King Edwards if you can find them because they fall and go all mushy during the cooking process.
Provided by Ju_Staniford
Categories Stew
Time 1h10m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Pre-heat the oven to 150.
- Heat up some low-fat cooking spray on the hob and stir-fry the lamb until it is browned on both sides. Transfer to a lidded casserole dish.
- Use this juice from the lamb to stir-fry the carrots and turnip until just starting to soften. Add to the casserole dish.
- Pour in the stock. Cover and cook in the oven for an hour.
- Towards the end of the cooking time, par-boil the potatoes for about 5 - 10 minutes. Add to the casserole dish with salt and a generous amount of pepper and cook at 150 for a further 30 minutes.
- Remove from the oven and stir. The potatoes should have gone all mushy and sludge-like.
- At this point, if you're impatient, you could eat the scouse as it is.
- But it's much better if you transfer it from the casserole into a slow cooker and leave it on medium for about 4 - 6 hours. The flavour will intensify and the lamb will be coming apart,.
- Serve with crusty bread.
Nutrition Facts : Calories 783.7, Fat 12.2, SaturatedFat 4.9, Cholesterol 60, Sodium 172.8, Carbohydrate 139.7, Fiber 19.4, Sugar 11.1, Protein 32
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