Happy Global Scouse Day

Happy Global Scouse Day!

Some people might ask, Is that really a thing? Or what is scouse?

Believe it or not, it is a thing. Just ask Google or Scouser you know.😊

For those of you that are curious, I’ve put in my google search, #GlobalScouseDay, and this is what it said, Global Scouse Day is an annual celebration of the city of Liverpool which is held every year on 28 February. It is primarily based around scouse, the meat stew synonymous with the city. Global Scouse Day began with a "scouse supper" with friends held every year on Liverpudlian adventurer Graham Hughes's birthday. When he left the country in December 2008, his friends decided to continue the tradition in his absence. (If you don’t know who Graham Hughes is, you might want to look that up too.)

The best way I can describe scouse, (from an American perspective as I’m only an honorary Scouser, which I take as a huge compliment), is a type of stew. It has chunks of Beef (or Lamb), vegetables such as carrots, onions, turnips (Some refer to that as swede), and potatoes.

I grew up having beef stew... And my mom’s was fantastic. So when I had Scouse for the first time, I was definitely in heaven. I’ve learned over the years to make my own Scouse by putting together recipes from different people to make it my own. Pretty good if I say so myself.

In honor of the first Global Scouse Day, a group celebrated by getting a Liverpool Tattoo and eating Scouse. We made it a big celebration of it here in California. It’s still the only tattoo I have, but I proudly have a tattoo on my foot that says, You’ll Never Walk Alone. It’s hard to believe that was six years ago.

The popularity of this special day has grown, over 100 eateries in Liverpool have it on their menu for this day. My favorite place to get Scouse is at the Ship & Mitre on Dale Street in the City Centre. It’s a place I frequent when I’m in Liverpool.

This year Liverpool F.C. got in on the fun. The Anfield chefs have shared their version of classic Liverpool dish with the fans and I’m sharing it with all of you. There’s also a vegetarian option.

Lamb scouse

- 1kg diced lamb

- 150gms peeled diced carrot

- 200gms peeled diced potato

- 100gms peeled diced swede

- 150gms peeled diced onion

- 2 litres of lamb stocks (cubes or liquid)

- 3 sprigs of fresh rosemary

Method

1. Start by sealing the diced lamb in a hot pan until brown and season with salt and pepper and add the rosemary. Once there is an even colour all over the lamb take it out of the pan to drain the fat off.

2. Next do the same process for the peeled and diced vegetables, season with salt and pepper.

3. Then add the lamb and vegetables together to deglaze the pan with a little water.

4. This can then either be placed into an ovenproof dish with a lid or just as with tin foil and braised until cooked, or leave to cook slowly in a pan on the stove or if you have a slow cooker it can be placed in that until cooked.

Prep Time: 15 Minutes

Cooking Time: 2hrs 30 Minutes

Blind scouse

- 1 leek, diced

- 2 medium onions, peeled diced

- 3 medium potatoes, peeled diced

- 4 carrots, peeled diced

- 2 handfuls pearl barley, soaked in boiling water for an hour

- 1000ml vegetable stock

- 1 x 410g can butter beans, rinsed and drained

- Salt and pepper to taste

Method

1. Put all ingredients except the butter beans in a large saucepan and bring to a boil. Cover with a lid and simmer for 30 minutes.

2. Add the butter beans, return to the boil then add the dumplings (if using). Replace lid and simmer for a further 15 minutes.

3. Serve

Prep Time: 15 Minutes

Cooking Time: 45 Minutes

You can also get other great recipes at www.globalscouseday.com.

I hope you enjoy a pan of scouse today and Happy Global Scouse Day!

YNWA