Food

[rubecula]

Pea wack:

 

2 Gammon shanks

300g green split peas soaked overnight

2 large onions

1 bay leaf

 

Put all the ingredients into a large saucepan with 2 litres of water, bring to boil. Then reduce to a slow simmer for 2 hours, topping water as you go. There should be about 1.5 litres of thick soup at the end. Take out the gammon, remove the skin and bone and pull into chunks. Scoop out the onion and whizz to a paste in the food processor with a little of the soup. Stir back into the soup along with the ham. Serve with coarse black pepper

 

 

Although we used bacon bones to make the stock with and not gammon shanks, that was too expensive.

 

 

Scouse (many version as every house made it's owns)

 

Ingredients (to feed 5-6, all quantities approximate)

 

1½ lb lamb neck fillets

 

1 large onion

 

4-5 carrots, cut in large chunks

 

1 small swede, cut in smaller chunks

 

2-3 lbs potatoes, peeled and cut into walnut-sized pieces

 

Small tin of tomatoes

 

Salt & pepper

 

Dollop of HP Sauce

 

Scouse is the deliciously gloopy mush from which Liverpudlians take their nickname. Its origins lie in lobskaus, a Norwegian seamen's dish made of whatever was left in ship's stores at the end of the voyage.

 

Before the advent of pre-prepared baby foods, most of us were weaned on teaspoonsful of "juice off the scouse". A cup of the same ambrosial liquid was a treat when we came in shivering from school on a winter's afternoon.

 

Almost every family in our street on Merseyside had its own version of the wonderful stuff. I learned this one from my mum over 50 years ago, and I still make it regularly.

 

Place all ingredients in a large, heavy-bottomed pan, adding water to cover. Bring to the boil and simmer gently for at least two hours while you go shopping, watch the telly, or get on with writing your novel. Long cooking improves scouse as the potatoes collapse into the liquid and thicken it.

 

If unexpected visitors turn up, you can add extra potatoes and veg up to half an hour before serving, but don't forget to adjust the seasoning.

 

Serve with pickled cabbage or beetroot and the best white bread you can find. Any leftovers - a rare event in our house - can be topped with short pastry and baked at gas mark 6 for 30 minutes to make that other great Liverpool classic, scouse pie.

 

 

 

Or you could do it this way:

 

http://www.scouser.com/scouse-recipe/

 

 

And that is where we get the nicknames "Scousers" and "Wacks" from.

 

(This presentation is broght to you courtesy of the "Proud to be a Scouser" Rube )

[Lowensda]

Rubes do you know how to make a sausage roll?

[Bill]

Push it down a hill.

[rubecula]

You put it on the top of a hill and give it a push

[rubecula]

LOL we posted that one together Bill.