Global Scouse Day is happening again and it’s the day where Liverpudlians all over the world cook up the taste of home.
What is Scouse? Well it’s a big thing in Liverpool, considering it’s where Liverpudlians get their nickname ‘Scousers.’ But what is it? It’s a local delicacy. The name scouse comes from ‘lobscouse’, a stew commonly eaten by sailors and with Liverpool’s maritime links, it became a popular dish in the city.
19th Century sailors made lobscouse by boiling salted meat, onions and pepper, with “ship’s biscuit” used to thicken. Today there are a number of variations to the dish as well as a number of restaurants serving the age old meal.
There’s even a day dedicated to it! Global Scouse Day takes place on Tuesday 28th February and this year it falls on the same day as Pancake Day. Well, what are you going to choose? Will you be flipping out for Pancakes or cooking up a storm for Scouse? Perhaps you could even have scouse for tea and pancakes for pudding? That sounds like our plan.
You don’t have to be a scouser to celebrate Global Scouse Day!
There’s sooo many places who will be serving up Scouse on the day itself that you may not have expected! From Hard Days Night Hotel to 60 Hope Street, The Cavern Pub, Thomas Rigby’s pub and so many more that can be found on the Global Scouse Day website.
If you can’t be in Liverpool on Global Scouse Day, we’ve also got a 'boss' recipe for you to try yourself.
However, if you haven’t got 3 hours and a night to spare, you might want to see who will be serving the stew special first.
In some families, the recipe is handed down through generations and is a fiercely guarded secret. If you’d like to try making the stew yourself, here's a recipe which we think makes a decent bowlful.
To feed four hungry people
You will need
1 big pan
2 tbsp flour
650 grams of Beef or Lamb
2x beef stock
You could add
Red wine, ‘Brown Sauce’, Worcestershire Sauce, Rosemary, Thyme, Chilli Flakes, Swede.
1. Dice the meat and vegetables
2. Heat the cooking oil in the pain
3. Coat the meat in flour
4. Brown meat in the pan
5. Add vegetables and stir
6. Cover the food with tap water
7. Add stock cubes and any other extras
8. Bring to boil and then reduce the heat
9. Leave to simmer for 3 hours, stirring every 15 minutes
10. Put in the fridge and serve the following day
Once served, Scouse is normally accompanied by picked beetroot and red cabbage and buttered white bread.
Use #GlobalScouseDay on Twitter and Instagram to add your post to the official Global Scouse Day page.