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My Scouse

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)42.404
Energy (kCal)780.076
Carbohydrates (g)40.7095
Total fats (g)49.9487
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Pre-heat the oven to 150. | 2. Heat up some low-fat cooking spray on the hob and stir-fry the lamb until it is browned on both sides. Transfer to a lidded casserole dish. | 3. Use this juice from the lamb to stir-fry the carrots and turnip until just starting to soften. Add to the casserole dish. | 4. Pour in the stock. Cover and cook in the oven for an hour. | 5. Towards the end of the cooking time, par-boil the potatoes for about 5 - 10 minutes. Add to the casserole dish with salt and a generous amount of pepper and cook at 150 for a further 30 minutes. | 6. Remove from the oven and stir. The potatoes should have gone all mushy and sludge-like. | 7. At this point, if you're impatient, you could eat the scouse as it is. | 8. But it's much better if you transfer it from the casserole into a slow cooker and leave it on medium for about 4 - 6 hours. The flavour will intensify and the lamb will be coming apart,. | 9. Serve with crusty bread. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cooking spray low fat - - - -
    lamb 1/2 cut 605.556 0.0 38.2838 48.9661
    potato 4 sliced - - - -
    carrot 3 sliced 157.44 36.7872 3.5712 0.9216
    turnip 1 diced 17.08 3.9223 0.5489999999999999 0.061
    salt pepper - - - -
    lamb stock 1/3 - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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