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We have over 25 different Liverpool recipes now in the Home Cook Liverpool series from delicious desserts, veggie choices and more. Check them all out here.
Don’t forget you can also tuck into our Delivery Directory which now has over 500 local restaurants, bars and more featured with 90% of them delivering to your door. Choose your next meal here.
A great one to dip into from the Middle Eastern-inspired small plates restaurant.
2 tins chickpeas
200g tahini paste
1tbsp ground cumin
100ml olive oil
3 cloves garlic
1 big lemon
10g table salt
150ml cold water
To make: Juice the lemon and thinly slice the garlic cloves, then put the garlic cloves in a small bowl with the lemon juice and salt (this takes the edge off the garlic).
Drain the chickpeas and put them into boiling water and boil/simmer for 20 mins until skins fall off. Then drain and rinse with cold water, until cold.
Put chickpeas into blender with garlic, lemon juice and salt, and add olive oil, tahini, cumin and water, and blitz until smooth.
Spoon into small dish and garnish with paprika, a drizzle of oil and parsley.
200g pasta, cooked
100g Asparagus or 10 spears
100g Parmesan finely grated
50g baby spinach
120g smoked salmon sliced
350ml cream (single)
2 poached eggs (optional)
How to make it: In a large sauté pan bring to the boil the cream, then add asparagus and cook for a further minute.
Add spinach and pasta, bring to the heat and stir well till all combined.
Fold in Parmesan and season with pepper and a squeeze of lemon, and serve.
Top with a poached egg for an amazing weekend brunch dish. And, if you wish, you can substitute the cream with cream fraiche and add your favourite soft herb.
You might have your own recipe but Ma Boyle’s Iain Hoskins reckons you can’t beat the ‘famous scouse’.
1 tbsp vegetable oil
2 large white onions (chopped)
4 large carrots (peeled and chopped)
500g potatoes (peeled and chopped)
6 leaks (chopped)
Gravy granules or gravy browning
Pickled Red Cabbage
To make it: Heat the oil in a large saucepan and cook the diced beef over medium heat until brown – season with salt and cracked black pepper. Add chopped onions and fry until soft.
Add beef stock and 500ml of water and stir thoroughly. Now add the carrots, leaks and celeriac. Add more water so all ingredients are fully submerged and season again. Cook on a light simmer for 20 minutes and then add diced potatoes and lightly simmer for a further 15 minutes.
When potatoes are soft turn heat right down add vegetable stock and gravy browning or beef granules – stir well and leave gently cooking on stove for 90 minutes, stirring every 10-15 mins and adding water as required for individual consistency. Season to taste – with a few splashes of Worcester sauce.
Serve from the pan, with warm crusty bread and chopped, stewed red cabbage and/or beetroot.
For Blind (Veggie) Scouse, remove meat and beef stock – replace with vegetable stock and increase vegetable content.
A firm favourite on the Brasco and Milo Lounge menus, this is one that’s hard to beat.
I chicken breast
Buttermilk or natural yoghurt
Splash Worcestershire sauce
Sweet chilli sauce
Handful each: Pak Choi, sugar snap peas, blanched tenderstem broccoli, ribbon carrot, sliced red chilli and ½ button mushrooms.
Tbsp bang bang sauce
To cook: Butterfly chicken breast and cut in half to make two portions. Make a marinade with buttermilk (or natural yoghurt), your favourite spices and a splash of Worcestershire sauce. Marinate overnight.
Coat in Panko breadcrumbs and drop carefully into hot oil for 3-4 minutes, and then transfer onto baking sheet and put in oven for 6-7 minutes.
Pre-cook noodles and dress in sweet chilli sauce and soy sauce.
Put sesame oil and teriyaki marinade into a wok and add veg for 3-4 minutes on medium heat making sure they keep a nice crunch, add noodles and a little Thai dressing.
To plate up: Lay out noodles, slice chicken and place on top with a spoonful of bang bang sauce.
To garnish: Add sprinkling of sliced spring onions, cashew nuts, few sesame seeds, sliced red chilli and coriander; and serve with wedge of lime.
A fantastic take on a popular pasta dish – mamma mia this looks good!
1kg braising steak
I chopped onion
1 diced carrot
1 chopped celery (rib)
¼ bunch of thyme
2 bay leaves
150ml red wine
250ml vegetable or beef stock
1 tin plum tomatoes (drained)
100g cheddar cheese
50g cheese slices
2 tsp Dijon mustard
2tsp English mustard
1 packet fresh lasagne sheets (or box of dry sheets)
Method: Heat oven on 140 C (Gas 160 C).
Season the beef with salt and peppers and sear in a hot pan or crock pot. Add the veg, wine and stock, put lid/foil on top and place in the oven for 4 hours.
Once beef is super tender, break down with a fork and mix in with the braising liquid.
To make the cheese sauce: Start by warming milk on a low heat. In a separate pan, add butter and melt down on a low heat and, once melted, add flour and cook out for 2-3 minutes (until it starts to smell like baked cookies). Start to add the milk a little at a time, continuously stirring/whisking and it should thicken to a dough-like texture. Once all the milk has been added you should be left with a velvety sauce; add the cheese and mustard until combined and season with salt and pepper.
To build the lasagne: Layer cheese sauce, pasta, beef, cheese sauce, etc, ending with cheese sauce and then grated parmesan, in an ovenproof dish.
Bake for 30 minutes until golden on top. Leave to rest for 10-15 minutes before serving.
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— The Guide Liverpool (@TheGuideLpool) May 8, 2020
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