Scouse is a dish so close to the Liverpudlian heart that they’ve adopted it as a nickname – though lobscouse, or lapskaus, lapskojs or skipperlabskovs, depending where you are, is a popular dish throughout northern Europe, thought to have its origins in the simple cooking of Hanseatic sailors, and with even more variants than names. Subscribe to our daily newsletter to get more of it. 1,3 litre stock Lobscouse, lapskaus, is a traditional Norwegian stew which started as a sailor’s dish. Bring the stock back to boil. In Germany, for example, labskaus is more like corned beef hash, while in Norway, lapskaus is a chunky stew much like our own. Visit Insider's homepage for more stories, I spent a week following the 7 steps to Finnish happiness, and found drinking alone plus an ice-water plunge actually made me more relaxed, Michelin-starred chefs share the 5 simple comfort food recipes everyone should know how to cook, Antoni Porowski is sharing 'Quar Eye' cooking lessons for those self-isolating due to the coronavirus, starting with a 'Keep Calm-lette'. Skipperlabskovs, sea captain’s lobscouse, started as a dish among sailors in Northern Europe. The Scouse accent is highly distinctive and has little in common with those of the neighbouring regions. 2–3 celery sticks pepper © 2020 Guardian News & Media Limited or its affiliated companies. Meanwhile, peel and cube the carrots and swede, if using, and dice the remaining potatoes – there’s no need to peel them. Peel and cut the vegetables for the stock in chunks and boil with the spices for 2 hours. Personally, I prefer to eat it straight away, with a generous helping of pickled cabbage on the side (beetroot is also acceptable, and I reckon it would also be nice with steamed greens, but I need to check that with a scouser before I try). Peel and cut the vegetables for the stock in chunks and boil with the spices for 2 hours. Hollywood’s olive oil, however, tastes a bit weird. Soak the ribs of sheep for two days. 5. 2 leeks You don’t, of course, have to use any meat at all: when you couldn’t quite run to any, you’d make the aforementioned “blind scouse” instead – often with bones, but you could use vegetable stock, or try the Quorn and sweet potato version in the Merseysider magazine. Maggie May's seemed to me like the perfect environment for a bowl of scouse, and it's clearly a beloved cafe in town. It's a stew made from beef or lamb, potatoes, and carrots, and traditionally served with bread and pickled red cabbage or beetroot. Once the meat is falling off the bone, you can cool it and skim the fat off the top, if you like, or do as Hollywood suggests and cover it in puff pastry and turn your scouse into a pie. The Norwegian version consists of meat (often salted lamb or pork, or beef), lots of potatoes, carrots and other root vegetables, leeks, everything cubed and cooked until tender. 2. I like to make it with pinnekjøtt, dried and smoked ribs of sheep, but an alternative is to use smoked gammon. Only latterly are pieces of leftover meat stirred in, and very fine the results are, too. chives. Boil until the vegetables are tender and the potatoes start to get mushy. Scouse is a stew, similar to Lancashire hotpot, usually of mutton, lamb (often neck), or beef with vegetables, typically potatoes, carrots, and onions. It was primarily confined to Liverpool until the 1950s, when slum clearance resulted in migration from Liverpool into newly-developed surrounding areas of Merseyside. Serves: 6 3 tablespoons vegetable oil 340g (12 oz) diced braising 4. But while Scousers are united on its virtues, as with all such beloved local specialities, passions run high when it comes to the finer details. Meanwhile, peel half the potatoes and cut into small cubes, setting the rest aside for the time being, and peel and thinly slice the onions. Turn down the heat, add the onions and fry, stirring regularly, until soft. Mash a few of them against the sides of the pot to help them along. So far, it is not a far cry from its English relative, but in Norway it is served with flatbrød, a traditional unleavened bread, thin like Indian papadums. First add the cubed carrot, then the rest of the vegetables, all cubed. While it wasn't mind-blowingly delicious, it hit the spot and definitely did its job. It's a dish that does exactly what it needs to do, and it does it well. Simmer for a total of two hours, and then add the remaining potatoes that should have been peeled and roughly chopped, along with a few splashes of … Liverpudlians are nicknamed scouse, a contraction of lobscouse and the city even celebrates “Global scouse day” on February 28, with the motto “be scouse, eat scouse”. Like what you see here? It is commonly served with pickled beetroot or pickled red cabbage and bread. 800g scrag end/lamb neck, on the bone, in thick slices, or 600g boneless lamb shoulder2 tbsp beef dripping or neutral oil500g floury potatoes, cleaned2 onions600ml beef stock2 sprigs fresh thyme1 bay leaf2 carrots250g swede (optional)Salt and pepperWorcestershire sauce, to taste. Either way, this is a dish that’s packed full of vegetables: onion is a must, and everyone but Webster’s Encyclopaedia adds carrot, too. 1 tsp whole peppercorns, Lobscouse stew: Hollywood also sticks in swede, which divides opinion; I happen to think that the sweetness works well with lamb, but if you’re not a fan, feel free to use more carrot in its place. But what is the taste of home in Oslo, Norway, is also the taste of home in Liverpool, England. Chuck or shoulder are both excellent choices, depending on which meat you prefer (personally, I think lamb has a more interesting flavour), but bones will always improve any gravy – indeed, the final recipe I try, from Thomas Webster’s 1845 Encyclopaedia of Domestic Economy, starts with bones from a roast, boiled up with potatoes and onions. Strain through a sieve and push with the back of a spoon. Available for everyone, funded by readers. In Denmark the name reveals its history. Prep: 15 min › Cook: 2 hr › Ready in: 2 hr 15 min Peel and chop the carrot, onions and the potatoes into chunks (carrot and onions into smallish chunks, potatoes into... Cut up … Looking for smart ways to get more from life? Presuming you don’t have enough to make a whole stew, however, I think Hollywood’s lamb neck, or scrag end, is the best choice; you can always strip the meat off the bones before serving, if you like. Unsurprisingly, given the geography of the area, Liverpool’s scouse isn’t dissimilar to Irish stew or Lancashire hotpot, either, and, like those noble dishes, is eminently practical, easy to make in a small kitchen, or indeed a galley, and to adapt to current circumstances – there’s even a vegetarian variant, blind scouse, for when you can’t, or won’t, run to meat. When I got my laptop out to do some work after eating, I definitely stuck out a bit (a co-working hotspot this ain't). Copyright 2020 by Scouse is an accent and dialect of English originating in the northwest county of Merseyside. Lobscouse came to Norway in the beginning of the 19th century and was cherished from the start. since. Cut the meat in cubes and leave aside. You can go fancy, as Rimmer does, and use them to line the dish, finishing with a crisp potato top reminiscent of a Lancashire hotpot, but we decide it’s far more comforting to cook them until they break down to thicken the gravy, as in Webster’s version. The accent is named after scouse, a stew eaten by sailors and people who worked down at the docks. - Wanderer, a WordPress Theme by Account active 1. Post was not sent - check your email addresses! The large pieces of onion will start to break up and the potato will become soft and will make the final sauce thick. 2–3 onions I'd definitely go back to Maggie May's and although I'm keen to try making my own scouse-inspired stews, I'm not sure it does it for me like a jacket potato covered in baked beans and tons of cheese. Offal fans might like to add a few kidneys, too, for extra richness. Rinse the water half way through. Simple, cheap, wholesome, comforting, it's hard to go wrong with something like scouse when you're craving comfort — it also provides a much more balanced meal than, say, mac and cheese. Season to taste with salt, pepper and a dash of Worcestershire sauce, and serve hot with pickled cabbage or beetroot. We all have our favorite comfort foods, be that mac and cheese, a jacket potato smothered in baked beans, or a tray of freshly-baked brownies. 6. Lobscouse is always cooked in the largest cooking pots of the kitchen and is sometimes served during weddings. It was spread to the ports of Hamburg and Liverpool, leaving a strong imprint in Liverpool where it became the city’s signature dish. 1 kg ribs of sheep (or smoked gammon) Now, however, it's on offer in all traditional Liverpudlian restaurants, and when I visited the city for the first time back in February to check out Virgin Voyages' first cruise ship, I made a beeline for one of the most traditional and best-loved cafes in town, Maggie May's, to try a bowlful.
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