28th February 2015 – the day Liverpudlians all over the world cook up the taste of home. Taking part is simple, just ‘ave yersleft a bowl of tasty scouse – Liverpool’s finest culinary export. Use #GlobalScouseDay on Twitter or add your post to the official Global Scouse Day Facebook page.
Restaurants, cafes and pubs all over Liverpool and the world will be adding scouse to their menus to join in with the celebration.
How to make a boss scouse
You will need:
- 1 big pan
- 1kg Beef and/or Lamb
- 500g Carrots
- 500g Onions
- 1kg Potatoes
- 2 x Beef Stockcubes
- Cooking Oil
- Tap Water
- Dice the meat and veg
- Heat the oil in the pan
- Coat the meat in flour then brown it in the pan
- Throw in the veggies and stir
- Pour in enough water to cover the food
- Add stockcubes and any additional flavourings
- Bring to the boil then reduce heat
- Leave to simmer for 3 hrs, stirring every 15 mins
- Put in the fridge over night to reheat and serve the next day
History of Scouse
Scouse was brought to Liverpool by Northern European sailors, it was originally called Labskause. This was finally shortened to Skause and over time the spelling changed to the more Anglicised version we have today, Scouse.
Want to know more?
For more info about Global Scouse Day, visit www.globalscouseday.com or email firstname.lastname@example.org