I enjoy the fact you teach people like a mother or grandmother, no fuss, just a bit of this, and a bit of that.

@BackyardChef

2 ай бұрын

Agreed! Why confuse everyone. Thank you. Best, Rik

@FudzyBare

2 ай бұрын

​@@BackyardChefDidn't I say before that you were everyone's ideal granny, Rik 😂 Just introduced your hot cross buns to Indonesia - the end of my piping bag split as I whipped my almond essence enhanced cross mix across the buns - ended with a lot of well covered buns that still disappeared in no time ' light, fluffy and oh so delicious - now at 105k and still rolling, eh Congratulations, big man 😅😅

@conchitaaylin

2 ай бұрын

​@@BackyardChef I found your channel by accident and started watching your videos, working backwards and found your style so reassuring and easy going Rik that you have restored my confidence in my cooking after being denigrated for years during my past marriage and now I'm a fervent subscriber . I love your HYSapienta ovens and wonder which one you prefer using, as I am ready to buy one. Thank you so much for everything ❤❤

I'm from Liverpool, and that looks like a pretty good scouse. No one makes a scouse like your mum did though. When times are tough there's always blind scouse, no meat just vegetables.

@BackyardChef

2 ай бұрын

Exactly. Mum's always made the best. Thank you. Best, Rik

@dannyboy9817

2 ай бұрын

Ha ha, that made me smile. When we were younger and times were a bit tight, my wife used to make stew with no meat and told the kids "it's beef surprise". When they said "but there's no beef in it" she would say "that's the surprise, now get it eaten" 😃

@sandwormgod4771

2 ай бұрын

@@dannyboy9817 Nothing a bit of bread can't solve.

Lovely - we call it Lobby in Stoke and we use Beef and also some add Pearl Barley. Cheers Paul

@BackyardChef

2 ай бұрын

Sounds amazing, Paul. Thank you. Best, Rik

@daviddouglas6610

2 ай бұрын

Lobb scouse . . . Seamans food

Oh yes indeede ! Yum yum.. we always had scouse the day after we'd had a roast lamb dinner. The left over leg of lamb would go in with the scouse ingredients, left to cook until the lamb falls off the bone,beef is tender and veggies cooked.. ❤

@BackyardChef

2 ай бұрын

Delicious! Thank you. Best, Rik

@marthasimons7940

2 ай бұрын

My American Scots-Irish Mom made this 60 years ago when we were growing up. She added celery and pearl onions in addition to potatoes and carrots. Instead of crusty bread, she put Southern Buttermilk Biscuit batter on top and cooked that at the end like a dumpling on top. We loved those " biscuit dumplings" in the middle of that bowl. She made enough for the 11 of us. I have adapted this to a vegetarian version with homemade Seitan. Great memories watching your vid, Rik.

Only last week my wife and I were in Liverpool. Lovely people, and I can very much see this type of meal coming from there. Warming and hearty food. Thank you for showing this Rik. All the best from another Yorkshire lad. Norm.

@BackyardChef

2 ай бұрын

Thank you. Best, Rik

@brendanorcott1764

2 ай бұрын

😊😊😊😊0⁰ŵßsĝ . ◆

Looks delicious, I’m a born and bred scouser and always make scouse for my grand sons. A few little tips. Use lamb oxo cubes and Maris piper spuds they dissolve slowly and thicken the Scouse naturally. Make your stock with roasted lamb bones and if possible make it the day before and let it stand overnight. I always make more than we need then put what’s left over on a plate in the oven to go crispy round the edges.😋

@BackyardChef

2 ай бұрын

Fantastic, thanks for sharing. Thank you. Best, Rik

@kiwihib

2 ай бұрын

A good stew always tastes better reheated the next day, more flavour.

Will be trying that. A tip for OXO Cubes, opening out the folded sides and then crush the cube, then open and pour into whatever you are cooking

@BackyardChef

2 ай бұрын

Eh ta! Thank you. Best, Rik

Love the slow cooker! A Geordie fan in Australia here

@BackyardChef

2 ай бұрын

Good on ya. Thank you. Best, Rik

My heart melted. 😮

@BackyardChef

2 ай бұрын

Thank you. Best, Rik

Another hearty, tasty, serving of culinary comfort in a bowl 🥣, nutritious & easy to make! Bonus points for very little washing up too!👍 Thanks for sharing Rik 🙏👨‍🍳😋👌

@BackyardChef

2 ай бұрын

Cheers, David. Thank you. Best, Rik

@garyjohnson9297

2 ай бұрын

My recepes dice a half of the potatoes and cook them down to thicken the stock and add the cubed spuds to cook in the last half hour to 45 minutes so they are whole

@davidmurphy816

2 ай бұрын

@@garyjohnson9297 Good tip, thanks Gary!👍👌

I learnt very late on in life that if you gently squash the oxo cube within the foil, it comes out crumbled, rather than trying to take the foil off. I tried it and it works. Who knew ! 🤔Looks lovely by the way

@BackyardChef

2 ай бұрын

Good to know! Thank you. Best, Rik

Red cabbage and beetroot. I love them. This with the "stew" takes it to another level, Rik. Thanks for another "to make". Happy Easter, pal.

@BackyardChef

2 ай бұрын

I agree, Liz. I eat red cabbage pretty regular, one of my go to pickles for cold meat, especially cold roast pork and mash. Happy Easter, don't eat too many eggs! Thank you. Best, Rik

I have to say. I was fortunate to do quite a bit of travelling with my work. I was in Cartagena, Colombia and Adana, Turkey and the same thing happened. I was at an apartment in Cartagena and they'd paid for a food delivery, and in Adana I was taken to a what could only be described as a "rustic" restaurant for a local meal. On both occasions they came out with a huge platter, and it was scouse. Lots of crusty bread. I've had as a special treat a hotpot of meat and stewed baked beans in America, and what I can only describe as tripe soup just outside Thessaloniki in Greece. Scouse, beans and tripe. I always ate the lot.

@BackyardChef

2 ай бұрын

Amazing! Thanks for sharing, loved reading this. Thank you. Best, Rik

I love how we all have our regional variations on stew/casserole, usually beef, lamb, mutton or a combo and with just subtle differences. Me being in Manchester mines the Lancashire Hotpot, still make mine with kidney in it. Thankyou for sharing so many UK dishes Rik, it brings back some lovely memories and has got me cooking several dishes i'd not had since I was a kid and several that are new to me. I keep telling everyone I know who enjoys cooking to watch your vids as they are so easy to follow, you are so easy going and instill confidence. It's great how you emphasise that recipes are adaptable and even something as simple as how you chop the veg isn't important as long as you enjoy it. Plus that the dishes can look 'rustic' as my mam used to call homemade dishes that are not restaurant perfect in looks.

@BackyardChef

2 ай бұрын

Thank you. Best, Rik

We always had red cabbage with our scouse, I think Mum used the left over meat from Sunday roast, a lot of the potatoes just mushed themselves down to thicken the gravy, She didn’t put oxo in,or gravy browning,said that was Irish stew! It was a good hearty meal , that’s for sure. If you had no meat it was called blind scouse apparently, nowadays it would be vegetable stew I guess . Love your version Rik, will be making that very soon ❤ all the best for Easter. Ann

@jamesoweaste

2 ай бұрын

I heard that meatless version referred to as "blind scouse" from an old Scouse mate of mine. His Mam made it with bone broth so I don't suppose the vegetarians would eat it.

@BackyardChef

2 ай бұрын

Thanks for sharing, Ann. I think your mum was a great cook - using whatever to make a meal. Many folks are missing out these days on the skills that Mums had back in the day. Happy Easter. Thank you. Best, Rik

@BackyardChef

2 ай бұрын

Think of the goodness in there, your knew best. Thank you. Best, Rik

10/10 For that one Rik. My Mum always used Breast of Lamb, but that was because back in the day it was a really cheap cut of meat, not any more. They say that here in Liverpool, you can go into a hundred different homes and have a bowl of Scouse and No two will be the same. Any that's left over, my Mum used to put it in a Bowl with a crust over it and put it in the oven the next day 👍

@jamesoweaste

2 ай бұрын

M'Mam used to do the same and make the crust bigger by putting a cup upside down on top of the stew before putting on the pastry.

@stephensmith4480

2 ай бұрын

@@jamesoweaste I can taste it now 😜😜

@BackyardChef

2 ай бұрын

Agreed! No two are the same. I love it the next day crusted over as I have just enjoyed, however I've toasted the crusty and its got butter on. Hey ho we all like different. Thank you. Best, Rik

@BackyardChef

2 ай бұрын

Awesome! Thank you. Best, Rik

@stephensmith4480

2 ай бұрын

@@BackyardChef 💯% Agree with you mate 👍

You've just made American beef stew - no lamb, we use broth instead of bouillon. We also make it thicker than this & add salt, pepper, garlic powder - definitely a heart & body comfort meal.

@BackyardChef

2 ай бұрын

Sounds amazing! Love the name Beer stew. Thank you. Best, Rik

Could you take us around your area, show us some of the local culture and specifically visit some different local eateries, and tell us about the dishes they serve? I'm curious about it because I know there is quite a bit of culture behind these dishes...

@BackyardChef

2 ай бұрын

Thanks for the idea! Thank you. Best, Rik

Looks lovely. Just busy reducing quantity to make helpings for just me.

@BackyardChef

2 ай бұрын

Thank you. Best, Rik

@davidhuggan6315

2 ай бұрын

He's great isn't he? Another excellent recipe

@noreenhallett7366

2 ай бұрын

I love your recipes. Just need to remove the cheese (allergic) and reduce quantitys

@jennifertselentis4755

2 ай бұрын

I usually pop some into a freezer for another feast day.

This is the way I cook, a little of this and a touch of that. The only time I follow a strict recipe is if I’m baking. This would have been great on this cold rainy night tonight.

@BackyardChef

2 ай бұрын

Agreed! Thank you. Best, Rik

I love the fact your cooking is like home cooking. No great fuss, use what you have. My husband, (who's a fussy eater), likes your food.

@BackyardChef

2 ай бұрын

Thank you. Yes lets not make a fuss. Best, Rik

P.S. My grandmother made this "stew" at least once a month. She used these ingredients also..sometimes she added turnips. She was german😁 It's interesting how we as different nationalities eat the same things. She had pickles beets on the side. Oh and once in awhile she'd add shredded cabbage to the stew!🤗

@BackyardChef

2 ай бұрын

Amazing! Yes ingredients are similar everywhere through all the folks travelling and taking their recipes with the. Adapting to ingredient and climate changes. Still similar though! Thank you. Best, Rik

I love the way you teach cooking. I can use the recipe and cut it down for just a couple servings, dinner one night and leftover for lunch. I’ve got carrots fresh from my neighbors garden and veggies in the pantry. Just need to make a grocery run to the butcher next week...

@BackyardChef

2 ай бұрын

Thank you. Best, Rik

That really looks good. I came across your channel a couple of days after St. Patrick's Day. I like the fact that you're humble and don't make cooking such a big deal. You're such a joy to watch.

@BackyardChef

2 ай бұрын

Thank you, Judith. Lets keep it simple. Best, Rik

You cannot beat an old-fashioned stew type of meal.

@BackyardChef

2 ай бұрын

Agreed! Thank you. Best, Rik

I'll be trying this dish soon! I love to explore and try recipes from other countries (I'm in the US), and you're my go to guy for UK recipes, Rik!! Many thanks ❤

@BackyardChef

2 ай бұрын

Thank you, Susan. Best, Rik

Yummy! Beef stew and it's origin called scouse. Word of the day "swede" (rutabaga). Thankyou as always!❤

@BackyardChef

2 ай бұрын

Thank you. Best, Rik

Had this througout my childhood,simply delicious. My mum made it with Hogget ( the period between Lamb & Mutton ) & blade beef ..The beetroot is an absolute must ,side serving for me ..Thank you Rik ...🙏..

@BackyardChef

2 ай бұрын

Thanks for sharing. Your Mum knew what she was doing. Thank you. Best, Rik

Nice one Rik, the best thing I love about scouse is day old scouse after it has matured over night, even better.

@BackyardChef

2 ай бұрын

Agreed! Thank you. Best, Rik

Thanks for recipe Rik. We slow cook scouse for up to 2 days 8 hours a day & Switch it off over night. sometimes add more veg / potatoes next day tastes great 👍

@paulsung6776

2 ай бұрын

Also done it without browning, doesn’t make much difference in slow cooker still tastes great

@BackyardChef

2 ай бұрын

Sounds great! Fantastic. Thank you. Best, Rik

Superb looking dish!😋 I think I saw this dish once on an episode of come dine with me and thought I'd love to try that. Happy Easter Rik! have a good one mate and to your subscribers

@BackyardChef

2 ай бұрын

Thanks a lot 😊 have a good one, Dan. Thank you. Best, Rik

The love of my life, my late husband, was from Liverpool. I'm going to make this in his memory. He was the funniest man ever! Quick one-liners that cracked everyone up.

@BackyardChef

2 ай бұрын

Thank you. Best, Rik

Hi Rick , we grew up on pans of scouse mum used to serve it with pickled red cabbage and crusty bread. Great memories of growing up in Liverpool.

@BackyardChef

2 ай бұрын

Thanks for sharing. Thank you. Best, Rik

"Not a lot of chew on that which is good because I don't have any teeth". Lol. Looks really good. I've been watching a lot of your videos and I never really realized how many of the dishes I cook are actually British. I just made this a couple weeks ago. Unfortunately where I live it's nearly impossible to find lamb so when I do this is usually my go-to.

@BackyardChef

2 ай бұрын

Good luck on the lamb. Thank you. Best, Rik

Ric- a very Happy Easter to you and those you love. I find the black marble pastry round on Amazon. Thanks for the info. You have given me the confidence to get in the kitchen and trust myself. Very grateful.

@BackyardChef

2 ай бұрын

Go for it; enjoy the time in the kitchen. Make anything, throw ingredients you like to eat, and eat what you want. Stuff the recipes, and all those who insist something should be made "this way only" all twaddle. Let me know what you dish up. Thank you. Best, Rik

My mom made this in a pressure cooker using beef chuck. Comfort food for cold New York State winter nights.

@BackyardChef

2 ай бұрын

Sounds amazing! Thank you. Best, Rik

Looks fabulous Rik that gravy looks great , its lobby here for us can’t beat it whatever it’s called , thank you 🥰Amanda xx

@BackyardChef

2 ай бұрын

Yes its amazing the name change. Lobscouse, to Lobby or Scouse I love recipes from the regions. Thank you. Best, Rik

I love it when a piece of meat goes to pieces when you you give a stern look.🤓

@BackyardChef

2 ай бұрын

Thank you. Best, Rik

You are an excellent chef and presenter the food you cook is absolutely delicious and wholesome, the ingredients you cook with is excellent quality don't really know where you film it either in the UK or Thailand but the ive not seen a food channel like it, got to admit I'd rather watch your demo's than tv, so carry on the great work cheers Rik.

@BackyardChef

2 ай бұрын

Cheers, Harold. I appreciate that coming from you and your cooking background. Thank you. Best, Rik

Great to see the slow cooker in use, I love using it 😊 thanks 🙏

@BackyardChef

2 ай бұрын

One of the best bits of kit in a kitchen. Thank you. Best, Rik

Looks so good. Especially with the cabbage and beets.

@BackyardChef

2 ай бұрын

Thank you. Best, Rik

I'm so pleased you made this! I'm a Scouser but grew up in the care system so didn't have anyone to teach me how to make Scouse! I love your teaching method and was going to ask you to make this! I'm going to make this tomorrow! Thanks Rik x

@BackyardChef

2 ай бұрын

You are so welcome! Thank you. Best, Rik

Slow cookers are brilliant, I sometimes leave mine on overnight. I do like a random chop for the vegetables, partly for variety and partly because I’m lazy 😁. Loving the channel. Happy Easter Rik.

@BackyardChef

2 ай бұрын

Thank you. Happy Easter. yes the slow cooker is one of the best bits of kit in the home kitchen. Best, Rik

Mr. Lea and Mr. Perrins names shall be remembered just as long as Achillies or Ceasar. Whenever Worcestershire sauce is deemed to be an option, it isn't...use it :) Please folks, use the original. These chemical laden knock offs do not compare, It's worth the few extra pennies. Always shake it up aye :) This is the kind of "lay down on the carpet with your knees up" food. Another good'n, thanks Rik.

@BackyardChef

2 ай бұрын

Wow! Thank you. Best, Rik

@johngibson3837

2 ай бұрын

Ain't nuffin wrong with our hendo's either

This man is a damn genius and he makes it look SO simple

@BackyardChef

2 ай бұрын

Thank you, Billy. Cooking should be easy, lets keep it simple. Best, Rik

Hey Rik, thanks for that recipe dude... that looks awesome... my family lived in Denmark when I was born, British working overseas... we have a number of recipes that have become family favourites, and watching this, and you adding the pickled Red Cabbage at the end, I couldn't help noticing a couple of things... firstly, you'll want a good waxy potato for this, a Red, or a Jersey Royal or even some good 'ole new potatoes.... Secondly, Carrot and Swede are a firm favourite, usually mashed... swapping out them to serve on the side as a mash to soak up that lush gravy and substituting them for Turnip and Parsnip would be a good alternative ;o) (can't eat tatties - too carb filled for a type II diabetic), otherwise I'd mash down the potatoes from the stew to sop up the gravy... or... keep the Carrot and Swede and serve up mashed Parsnip on the side and leave out the tatties... and lastly, and the Danish tie-in - Rødkål (pronounced Rod - Col) - a Red Cabbage dish, stewed with Apple, sugar and vinegar until soft and delicious, a sweet and slightly sour dish - you often see it in supermarkets over here at big festive times, like Christmas and Easter as stewed Red Cabbage... All the best chap... and keep up the good work! :o)

@jetsetuk

2 ай бұрын

Oooh... just thought of a recipe you could try... Bedfordshire Clanger - steamed or boiled Bacon and Onion suet pudding, well, more like a log! lol... one end savoury with the bacon and onion, the other end with Jam to eat as a dessert after the savoury main course... another family favourite as mum's side were from Sandy... ;o)

@BackyardChef

2 ай бұрын

Thanks for sharing. Loved reading this. Thank you. Best, Rik

@BackyardChef

2 ай бұрын

On the channel already! Thank you. Best, Rik

Whenever i went to visit my gran she would cook something for me. Sometimes, i would open the door to the lobby of the block of flats and immediately smell a stew cooking away. And think "Lovely! Stew today!"

@BackyardChef

2 ай бұрын

Fantastic memories. Thank you. Best, Rik

There is nothing as good as slow cooked meal with meat and "winter vegetable " ! All that with red cabbage and beets 👍 - explosion of taste on my palette . This is my kind of feast !🥰Let's not forget the beer🍺

@BackyardChef

2 ай бұрын

Lets not! Thank you. Best, Rik

I make loads of stews / casseroles, having been taught and encouraged by my mother when a boy during the 60s. I have never consider using lamb and beef in the same meal. After watching this, I will do so sometime next week.

@BackyardChef

2 ай бұрын

Thank you. Best, Rik

From a born & bred Scouser, can use lamb in it as well, leave the Scouse overnight & goes thicker & it always tastes better, especially with red cabbage or beetroot & buttered crusty cobs... delicious 😋 😋

@BackyardChef

2 ай бұрын

Thank you. Best, Rik

Nice. With summer past I’m looking forward to some good winter dinners and the crock pot/slow cooker recipes are by far the easiest. I love the way all the flavours have time to come together with slow cooked meals and even the toughest meats become tender and succulent. Well done Rik.

@BackyardChef

2 ай бұрын

I agree mate, easy way to throw it all in and get some good grub! Thank you. Best, Rik

The Danish skipperlabskovs is quite similar. Made with beef and as a thick stew. Served with the compulsory pickled beetroot and a slice or two of the typical coarse Danish ryebread.

@BackyardChef

2 ай бұрын

Mouth watering right now! Thanks for sharing. Thank you. Best, Rik

Nice. Thank you very much for this video. My mum made this often. She died over a decade ago now, and ages since I've had Scouse. Your recipe is prob exactly as hers and nanna's. I'll need to make it now for my friends and family. Food from the North is my favourite. It's my ultimate comfort food. I like your channel and have subbed.

@BackyardChef

2 ай бұрын

Thank you. Best, Rik

My mum would always cook scouse with mutton, but then over the years she used beef. I still make scouse and brought my children and grandchildren up eating it. My friends always think it’s odd that I put picked red cabbage and pickled beetroot on my plate with my scouse. But I say don’t knock it until you have tried it. I am a scouser and proud of it, so any chance I have to introduce scouse to new friend I do , its great tasting and easy to make.

@BackyardChef

2 ай бұрын

Get the pickles on and enjoy - just how it should be. Thank you. Best, Rik

Thank you for showing us how it’s done, Chef Rik. So glad I found your web page.

@BackyardChef

2 ай бұрын

Thanks for watching. Thank you. Best, Rik

Nearly 10000 views but only 900 likes. You deserve much more. Love your videos and your presenting style. Will be cooking many of your dishes. Many thanks for another great video 😊

@BackyardChef

2 ай бұрын

Thank you. Best, Rik

Fantastic old cooking Rik. 😉 Lovely with a pastry top too. 😃 Keep em coming pal. 👍

@BackyardChef

2 ай бұрын

Thanks, mate. Thank you. Best, Rik

Another delicious, easy meal. I've still got my slow cooker, even though I mostly use the air fryer. I've got to try this dish soon. Thanks for sharing Rik. Happy Easter.

@BackyardChef

2 ай бұрын

Thank you, Jenny. Happy Easter to you. Best, Rik

My Grandma was from Bury and she used to cook us something similar but it was just onions steak and kidney and potatoes with a couple of oxo cubes and a fair bit of pepper,the gravy was always really watery but it lovely with crusty bread and butter,she called it Tater hash 👍🏻

@BackyardChef

2 ай бұрын

Thank you. Best, Rik

@jambobee

2 ай бұрын

@BackyardChef very simple recipe,boil a pan of water add your meat and fine chopped onions with stock cubes add some salt and pepper bring to the boil then reduce the heat and simmer for 1-2 hrs to make the meat tender,then add your spuds for 20 to 30 mins you can leave the spuds to cook longer to thicken the gravy,she would cook this then save it for the next day once cooled it was always better on day 2,proper old school staple,Lancashire tater hash 😋

Wonderful winter dish !!!! Thank you sir.

@BackyardChef

2 ай бұрын

Thank you. Best, Rik

A bit of mashed potato powder thickens it nicely and replicates that ‘lobby’ consistency

@BackyardChef

2 ай бұрын

Great tip! Thank you. Best, Rik

Love it. Comfort food yet not too heavy! Great one.

@BackyardChef

2 ай бұрын

Thank you. Best, Rik

This looks similar to to Irish stew, I love it. A nice belly warmer on this wet and miserable british day! Thanks for sharing you take on it

@BackyardChef

2 ай бұрын

Thanks for watching. Thank you. Best, Rik

My mum always added Barley to thicken it up. It was a fantastic meal, lovely stuff.

@BackyardChef

2 ай бұрын

Thank you. Best, Rik

Had to chuckle when you went from "caramelizing" to "browning"... never heard caramelization, etc. until all the TV chefs got popular. I can't stand them any more. Just call something by an ordinary, well understood name! I collect old cookbooks and the verb "brown" is always what it was. You're refreshing!

@BackyardChef

2 ай бұрын

Agreed! Thank you. Best, Rik

Rik, i asked for this a while back. Glad youve kept to the original. Nice one

@BackyardChef

Ай бұрын

Glad you like it! Thank you. Best, Rik

My lovely mum made a fantastic scouse that we had with fresh bread and beetroot. Sometimes as kids we put hp or ketchup on - delicious. I've done it in the pressure cooker too and wow the flavour is gorgeous. Thanks Rik I could have eaten that with you it looked so good.

@BackyardChef

2 ай бұрын

Thank you for sharing. I would have gladly give you a bowl. Best, Rik

Mum used to make this one and chuck in crushed stale bread to thicken it! Nice one Rik.

@BackyardChef

2 ай бұрын

Sounds great! I've made it like that John. Used stale bread in many a recipe. Thanks for sharing. Thank you. Best, Rik

Lovely Rik😊

@BackyardChef

2 ай бұрын

Thank you. Best, Rik

That looks magic, and I'll definitely be making this within a week 😋 the beetroot and red cabbage 😘👌

@BackyardChef

9 күн бұрын

Thank you. Best, Rik

I love comfort food recipes and my roots are in Liverpool and Sweden and Lithuania so that pickled cabbage can beetroot are exactly what makes it for me I'm going to try this out thank you

@BackyardChef

2 ай бұрын

Thank you. Best, Rik

@kiwihib

2 ай бұрын

The one essential on a burger in New Zealand is a slice of canned beetroot.

@BackyardChef

2 ай бұрын

@@kiwihib Lovely! Best, Rik

Oxo cube with cornflour slurry makes a great instant gravy... What a fantastic looking dish....😊

@BackyardChef

2 ай бұрын

Yrs indeed it does mate. Thank you. Best, Rik

Very nice indeed, thanks Rick

@BackyardChef

2 ай бұрын

You are very welcome. Best, Rik

@ZenonZolek

2 ай бұрын

@@BackyardChef when is your plaque arriving?

@BackyardChef

2 ай бұрын

@@ZenonZolek Mate, I have absolutely no idea about anything. I gather I have to be contacted by YT. I was hoping to say thank you, to everyone. I have prepared a pic and a few words for the community tab - which I will probably put up tomorrow. This last couple of months has been a whirlwind for sure. Thank you. Best, Rik

@ZenonZolek

2 ай бұрын

@@BackyardChef congratulations again

@BackyardChef

2 ай бұрын

@@ZenonZolek Thank yu. Appreciated. Couldn't have done it without you on here. Thank you. Best, Rik

Looks delish!! Been gone for awhile..nice to watch u again😁

@BackyardChef

2 ай бұрын

Nice to have you back watching! Thank you. Best, Rik

A lot of the Irish Navies and those displaced by potato famine also ate this because it was cheap and you could make it with whatever you could get hold of. The Norwegian sailors started calling them and the locals Scousers.

@BackyardChef

2 ай бұрын

Thank you. Best, Rik

Большое спасибо. Thank you very much. Good scouser 😊

@BackyardChef

2 ай бұрын

Thank you. Best, Rik

Hello there, that broth looks just delicious. I'm definetly going to make that with, beef skirt, and lamb neck chops. Best chops, for broth. Thank you ❤ my darling x for all these lovely dishes, love to your wife and family. God bless you and keep you ❤

@BackyardChef

2 ай бұрын

Wow! Thank you. Best, Rik

Love it! Thanks, Rik!

@BackyardChef

2 ай бұрын

You're welcome! Thank you. Best, Rik

Sounds and Looks Lovely - Yumm!

@BackyardChef

2 ай бұрын

Thank you. Best, Rik

Yea! You have made it around to my neck of the woods.

@BackyardChef

2 ай бұрын

Thank you. many different versions though. Hope this brings them altogether. Best, Rik

So simple and easy! Fantastic! ⭐⭐⭐⭐⭐'s Rik!

@BackyardChef

2 ай бұрын

Thank you. Best, Rik

suet dumplings would go nice with that

@BackyardChef

2 ай бұрын

Lovely! Thank you. Best, Rik

@tydanum

2 ай бұрын

But then not Scouse 🇬🇧

Fantastic good wholesome food.... I so wanted the chunks of raw carrot, not keen on cooked!!! The bread with it looks great as well.... Thank you for straightforward no fuss hearty recipes....

@BackyardChef

2 ай бұрын

Thank you. Best, Rik

I'm Irish and love my stews , I need this dish , cheers

@BackyardChef

2 ай бұрын

You are very welcome. Thank you. Best, Rik

Yes a beef or lamb stew is pretty much the same all over the country. But scouse as it was served to me has more potato sort of mashed into it like a plate of mush. Just Google images of it and you will find several pics of this.

@BackyardChef

2 ай бұрын

Up to those who are cooking whether they want to cook the potato into the gravy. Thank you. Best, Rik

Really delicious! I love beets and red cabbage too!

@BackyardChef

2 ай бұрын

Thank you. Best, Rik

Wow Rik, you nailed it

@BackyardChef

2 ай бұрын

Cheers, Thank you. Best, Rik

Hi Rik, great dish well prepared and cooked. I'm originally from Chorley in Lancashire and have been living in Thailand for twelve years. I use a slow cooker or crock pot at least 4 or 5 times a week cooking various things. I'm interested to know the origin of your beef? I find Thai beef varies in quality. I usually go for Australian beef. Are you using Australian Lamb? You have a great channel and some really top-class recipes. Thanks.

@BackyardChef

2 ай бұрын

All Aussie mate. The best I can get my hands on. Hope the recipes help. Thank you. Best, Rik

In NE Scotland we would have Stovies which is similar. Thank you, ex-Pat in Oz.

@BackyardChef

Ай бұрын

Thank you. Best, Rik

Looks proper nice.

@BackyardChef

2 ай бұрын

Thank you. Best, Rik

This looks very tasty indeed, not unlike Irish Stew. Keep up the great work!

@BackyardChef

2 ай бұрын

Thanks, will do! Best. Rik

Awesome.....thank you Sir.....

@BackyardChef

2 ай бұрын

Thank you. Best, Rik

Oh boy, Scouse. In 1974 I attended Riversdale College in Liverpool and one of my classmates invited me and another to his home for dinner, SCOUSE was on the menu, such a tasty dish. Did the nickname for Liverpudlians come from the dish or was the dish named after the residents 🤔

@lynnejamieson2063

2 ай бұрын

The dish was already called Lob Scouse when the Liverpudlians were introduced to it. So the term Scouse in reference to someone from Liverpool was named after the dish.

@gregmay9097

2 ай бұрын

@@lynnejamieson2063 Thanks Lynne

@lynnejamieson2063

2 ай бұрын

@@gregmay9097 no probs and sorry if I was stating the obvious. I wasn’t sure if you were being humorously rhetorical or were genuinely asking. I thought I’d take a punt and answer though 😊

@gregmay9097

2 ай бұрын

@@lynnejamieson2063 I had heard the term Lob Scouse but had forgotten it. I never wondered which term came first until now. The 3 years I spent at Riversdale College, now a housing estate, certainly left me with many fond memories of Liverpool. I went on to work for Cunard Line as a Radio Officer for 8 years before moving to Los Angeles in 1985. I often wonder what happened to my friends, Kevin Chilton who introduced me to "scouse" and my flat mate Peter Duff.

@lynnejamieson2063

2 ай бұрын

@@gregmay9097 well I hope that by luck or by chance, you manage to find out how your old friends are doing, in the not too distant future. I think we all have those people who we lost touch with and wonder about from time to time. Take care Greg.

Hi Rick , nothing tastes better than Scouse when it’s been left a day or two ,

@BackyardChef

2 ай бұрын

Agreed! Thank you. Best, Rik

Backyard Chefji your videos one and all a visual treat to repeat endlessly - your style spontaneous and creative

@BackyardChef

2 ай бұрын

Thank you. Best, Rik

I love my slow cooker. The cheaper cuts of meat are just meant for it. Mmmm…..lovely! x

@BackyardChef

2 ай бұрын

Agreed! Thank you. Best, Rik

My reciepes dice some of the potatoes ,that cook down and thicken the broth , add the cubed potatoes in the last 30 to 45 minutes to cook , and had pork

@BackyardChef

2 ай бұрын

Sounds great! Thank you. Best, Rik

This looks lush! Im gonna cook it next weekend. I am ashamed to say im a scouser and that ive never made this dish. Thank you and happy easter from a sunny and rainy anglesey xx

@BackyardChef

2 ай бұрын

Thank you. Hope you enjoy. Best, Rik

Looks very similar to Staffordshire Lobby, that my mother inlaw used to make.

@BackyardChef

2 ай бұрын

It is indeed! Thank you. Best, Rik

That’s nice to add to meat ric Maggi seasoning it loverly to add in any meat dish

@BackyardChef

2 ай бұрын

I eat maggi everyday mate. So i agree with you. Thank you. Best, Rik