My Scouse Recipes

ME MA'S SCOUSE

Steps:

• In a large saucepan heat oil over medium heat.
• Fry carrot & onion in heated oil until onion is soft & translucent.
• Add mince & stir gently until browned, taking care not to break mince up too much.
• Barely cover with water and add stock cubes.
• Add potatoes and more water if necessary to barely cover.
• Simmer for as long as possible, stirring regularly and adding more water if necessary.
• Serve with bread and butter.

MY SCOUSE

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.

HOME MADE SOUSE

Steps:

• Place tongues, pig's ears, pig's feet, and onions in a large stock pot; add water to cover. Season with salt, pepper, whole peppercorns, sage, cloves, bay leaves, pickling spice, garlic powder and vinegar. Bring to a boil, and cook until meat is cooked, about 2 1/2 hours.
• Remove meat; set aside to cool. Strain broth, and measure 8 cups into another pot. Return broth to stove, and let simmer.
• Peel skin from ears, leaving the ear as intact as possible. Place the ears aside. Remove gristle and fat from pig's feet, and combine with ear trimmings. Cut off large portion of tongue and set aside. Trim loose meat from remainder of tongue, and combine with other trimmings. Put trimmings through a coarse meat grinder, then stir into broth; continue to simmer.
• Slice tongues into thin strips, and place lengthwise into 2 glass loaf pans, 9x5x3 inches. Slice ears into thin strips, then cut the strips into 1/2 inch pieces. Arrange the ear pieces among the tongue strips. Divide the pimiento and pepperoncini between the two molds. Sprinkle with pickle relish.
• Dissolve gelatin in 1 cup water. Stir into the simmering broth. Carefully ladle enough broth into each mold to completely cover the meat. Prod with a fork to uniformly distribute. Let stand 15 minutes, then cover with remaining broth. Allow to cool at room temperature, until they begin to jell, 2 to 3 hours. Refrigerate for 8 to 10 hours.
• When cool, run a thin knife around the sides of the mold to release the souse. Remove any fat that has accumulated on the surface.