Catalan scouse recipe from the Scouse challenge!

by SK Events 9. June 2010 16:13

Did you enjoy the taste off in Liverpool One last week?

Many of you were wondering what the recipe was for the spicey Catalan scouse. Well here it is courtesy of Peter Kinsella of Lunya!

Catalan Scouse. (serves 4)

Ingredients

1.5 kg of potatoes, peeled and cut into good sized chunks

200g minced lamb

2 cooking chorizo (picante) – make sure it is a good one

2 morcilla (Spanish black pudding) – not the smoked variety, nor the one with rice

3 carrots, coarsely chopped

1 medium sized onion

½ clove of garlic

1 sprig of Thyme

500ml of vegetable or pork/lamb/beef/chicken stock

½ teaspoon of Pimentón dulce

Salt and pepper to taste

Method
Boil the potatoes in salted water for 10 minutes, then drain.

Fry the minced lamb in a dash of olive oil until just cooked

Add the chorizo, morcilla, onion, garlic and carrots and cook for a further 5 minutes to release all the oils.

Add the potatoes and stir through to ensure they are covered with the meat juices

Add the rest of the ingredients, stir and allow to simmer gently for at least half an hour. Stir occasionally to break up some of the potato pieces. It is ready when most of the water has been absorbed, the potatoes are soft and some have started to go mushy.

Taste and season with salt and pepper.

This is great served straight away or is wonderful, when chilled, kept overnight and reheated the next day. The flavours seem to develop more.

Try this with some pickled red cabbage on the side, or for a real touch of Spanish decadence, try it with some pickled artichokes.

Recipe of the week- Scouse!

by SK Events 12. March 2010 17:02

Ingredients

650g lamb neck fillets cut into large chunks
650g lamb leg steaks cubed
2 tbsp plain flour
1 large onion
2kg Maris Piper potatos
400g carrots
3 large tomatos
2 bay leaves
2 sprigs rosemary
2 sprigs thyme
500ml beer (A nice real ale like Cains would do!)
500ml water
2 beef stock cubes
vegetable oil
2 tbsp chopped fresh parsley
sea salt
white pepper
butter

To serve:
pickled red cabbage
crusty white bread and butter

Method

Dust the lamb in flour. Fry in oil in a large pan on a medium heat until browned on all sides. Do this in 4 or 5 batches, placing each browned batch onto a plate.
Place all the browned lamb in large pan, along with any juices. Cut 500g of potato into small cubes and place on top of the meat - this will dissolve and thicken the sauce by the end. Quarter the onion and add. Tie the bay leaf, rosemary and thyme together with string and add.
Add the carrots and tomatoes. Pour in the beer, water and stock cubes. Season generously.
Put on a low hob for 2 hours, stirring every 30 mins. After 2 hours add the rest of the potatoes, which you have cut to the size of large roasties. Place back on the lowest heat for a further 1.5 hours. At the end, remove the stringed herbs and discard.
Serve in small bowls with a sprinkling of chopped parsley and a knob of butter. Serve with crusty white bread and pickled red cabbage or pickled onions.Nom Nom Nom!

Catalan scouse recipe from the Scouse challenge!

Recipe of the week- Scouse!

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