Monday, 15 December 2008

Scouse and latkes

Last night I made scouse for dinner. T is from Liverpool so this is his local dish. Liverpool used to be a major shipping port, and scouse is a product of all this immigration and multiculturalism. It's similar to Irish stew, although there are also suggestions that it originates from the Baltic states.

We'd had some roast lamb the other week, and I'd used most of the leftovers in a shepherd's pie. There was still some left in the freezer though, so we phoned T's aunt (whose recipe is apparently world famous!) and she told us how to make scouse.

As our lamb was already cooked, we stewed a couple of potatoes, three leeks and three carrots with some chicken stock (just enough to cover the veg) and seasoning for an hour. T's aunt told us a secret ingredient, but we couldn't find it in the shops so we used curry powder instead to warm it up a bit. We added the lamb, put the lid back on the pan and stewed it for another 30 minutes. It was a nice end to a chilly day in Edinburgh, and I mopped up all the all the juice with buttered bread.

Tonight T had the left over scouse, and I went back to mine for some left over pheasant stew that I had frozen a while back. There wasn't much left, so I made some latkes to go with it. I had seen an interesting looking recipe on Sassy Radish. My last attempt at potato cakes was disastrous, and they fell apart, so it was time to give it another go. I did the icy water element, and was really surprised by the amount of starch in the bottom of the bowl. As I used smaller potatoes than the recipe recommended, I wan't sure how much egg to put in, but the consistency seemed good and they worked out fine.

The latkes were crispy on the outside, and cooked through, so softer in the middle but it was still possible to feel the individual strips of potato. I dipped some in the stew and ate the rest with some creme fraiche. I made two portions, and ate them both...