how do i make scouse or pannackledy?

Answer 1

Basic Ingredients

Beef or Lamb or Mince (can be omitted by vegetarians)

OXO Cube(s), or veggie sock cubes, as appropriate

Onion

Potatoes

Carrots

Salt and Pepper to taste (One instruction I have read : Salt to taste, and twice as much black pepper as you would think prudent)

Other options as desired : Tomatoes (or tomato sauce), cabbage, mustard, mixed herbs or parsley), yeast extract, Worcester sauce, HP Sauce, any vegetable or left over, corned beef , curry powder (for curried version – obviously), (even crushed garlic, sherry – though genuine scousers would be unlikely to do anything so poncy)


BASIC DIRECTIONS

1. Put your favourite Beatles album on your stereo

2. Boil the potatoes

3. Never measure the ingredients – simply put the whole lot in a pot, squash the potatoes up a bit to produce a squidy texture (eventually), cover with water, cover with pan lid and cook in oven for between 1 hour and 2 hours. Stir every so often and top up with water.

Serve with beetroot or red cabbage.

Answer 2

1½1b shin beef.
51b potatoes (peeled and sliced thinly)
Salt, pepper and a dash of Worcester Sauce.
2 Bovril cubes.

Method
Cut shin beef into cubes and put into a saucepan.
Slice onion and add to beef in pan.
Cover with cold water, bring to boil and simmer gently till beef is tender.
Add sliced potatoes, salt, pepper and enough liquid to prevent potatoes from sticking.
When potatoes are cooked and "falling" add 2 Bovril cubes and stir thoroughly.
Add Worcester sauce and serve piping hot with crusty bread.

Variations
The latter ingredients are for "blind scouse", carrots and beetroot are delicious if added too, boil and simmer all together.

Answer 3

we used to have 'pannackelty' made with corned beef, potato's, onions, peas and carrots then finish of with some lovely crispy outside fluffy inside dumplings, mmm mmm.