Part of my journey to cook traditional dishes from around the world (with over 400 so far), I decided to go cook a dish from my home country (although not the same region).
This Liverpudlian comfort dish generally has very few ingredients. I have made this a few times, so developed my own recipe with lamb, carrots, potatoes, celery, garlic, beef stock, white wine, worcestershire sauce, heavy mint sauce, dijon, rosemary, bay leaves, pepper, and of course butter. I then serve with red cabbage and sourdough bread.
If anyone has any traditional dishes to recommend from their own country, let me know!
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Part of my journey to cook traditional dishes from around the world (with over 400 so far), I decided to go cook a dish from my home country (although not the same region).
This Liverpudlian comfort dish generally has very few ingredients. I have made this a few times, so developed my own recipe with lamb, carrots, potatoes, celery, garlic, beef stock, white wine, worcestershire sauce, heavy mint sauce, dijon, rosemary, bay leaves, pepper, and of course butter. I then serve with red cabbage and sourdough bread.
If anyone has any traditional dishes to recommend from their own country, let me know!