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Blind Scouse
Pot Meals
Liverpool

Stew of carrots and other vegetables, ie, as 'scouse' but without the meat. There is no fixed receipt for this dish, but many versions include plain dumplings.


A publicity stunt for Willy Russell's Play 'Blind Scouse'
Edinburgh, 1970's
Image: http://www.willyrussell.com



Original Receipt from the Vegetarian Society (www.recipes.vegsoc.org) and Liverpool Vegetarians and Vegans(www.scouseveg.co.uk)

Blind Scouse
Serves 4, Preparation time: 15 minutes, Cooking time: 45 minutes
Ingredients
   1 leek, washed well and cut into bite sized chunks
    2 medium onions, peeled and cut into bite sized chunks
    3 medium (500g) potatoes, peeled and cut into bite sized chunks
    3- 4 (300g) carrots, peeled and cut into bite sized chunks
    1-2 handfuls pearl barley (soaked overnight in cold water or soaked in boiling water for an hour)
    1ltr vegetable stock
    1x 410g can butter beans, rinsed and drained
    to taste salt and pepper
To serve: Herb dumplings, Pickled red cabbage, or chopped pickled beetroot (optional)

1. For the Scouse: Put all ingredients except the butter beans in a large saucepan and bring to the boil. Cover with a lid and simmer for 30 minutes.
2. Add the butter beans, return to the boil then add the dumplings (if using). Replace lid and simmer for a further 15 minutes. Serve in soup plates.

Dumplings (optional, Makes about 16)
    125g self raising flour
    50g vegetable suet
    1tbs onion, peeled and very finely chopped
    2tsp dried mixed herbs
    to taste salt and pepper
    100ml very cold water
Mix all dry ingredients. Just before adding to the Scouse, mix in enough cold water to make a rather sticky dough. Drop rounded teaspoonfuls into the boiling soup and continue as point 2.




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