Lifestyle

FOOD FOR THOUGHT

A hot Scouse to keep you warm in winter

We all need food to survive both physically and mentally. During these chilly winter months it’s important that we maintain a healthy balance of fish, meat (or vegetarian alternatives) fruit and vegetables to ensure we maintain our levels of essential vitamins and minerals. It has been proven that a healthy body and healthy diet lead to a healthy mind; this certainly gives us something to think about with all the exams coming up in spring. A full stomach leads to better levels of concentration, as you’re not distracted by your stomach grumbling and are able to focus on whatever else you’re doing. Soups and broths are a good idea for this time of year as they keep for days in the pot, maturing in flavour each time you re-heat it and can be made in bulk. Scouse is a classic dish here in Liverpool, originating from Northern Europe. It was brought to the region by sailors and was a favourable dish, as it was cheap, flavourful and the ingredients were easy to come by. This hearty stew essentially containing meat, vegetables and potatoes can easily be adapted for vegetarians by simply leaving out the meat, making it Blind Scouse. This is the recipe my family have used for years and have passed it down to me, although I like to throw in some pearl barley and dumplings.

You will need:

1lb of Lamb or Beef (cubed)
A stock cube
A few carrots
A few large potatoes
Diced swede
Flour
Water
Sunflower/vegetable oil

Method

1. Start off by coating the diced meat in flour and lightly frying them in oil to seal in the flavour.

2. Peel the vegetables and cut into large chunks.

3. Place the vegetables in a large pan with water and a pinch of salt and bring to the boil.

4. Add the stock cube and seasonings of salt and pepper.

5. Add the fried meat, reduce the heat on the hob and put the lid on the saucepan.

6. Leave to simmer for about an hour, stirring every now and then to make sure it doesn’t stick.

7. Serve with beetroot, red cabbage or bread and a nice splodge of tomato ketchup

Privacy Policy  •   Terms of Service  •  Student Newspaper Advertising   •  Contact Us