Blog Archives

Newfoundland Seal Flipper Pie Recipe

While everyone awaits the development of a local seal flipper food stand., I will share with you all a Newfoundland Seal Flipper Pie Recipe:

Ingredients:

  • 2 seal flippers
  • 1 small turnip
  • 3 carrots, sliced
  • 2 onions, sliced
  • 1 parsnip, sliced
  • 2 1/2 cups water
  • 1 1/2 ounce Newfoundland Screech
  • 1/2 lb fat back pork
  • 2 tbsp vinegar
  • salt & pepper to taste

Dumpling Pastry – Ingredients:

Directions:

  1.  Cut all fat and slag from flippers.
  2. Place them in a deep dish with enough boiling water to cover.
  3. Add vinegar and set aside to cool, then wipe dry with paper towel and place in baking pan or large casserole dish.
  4. Add pepper and salt to taste.
  5. Cover with sliced onions and sliced fat pork.
  6. Dribble Newfoundland Screech over contents.
  7. Cover and bake in pre-heated oven at 375 degrees F for 2 hours.
  8. Boil turnip, carrots and parsnip in 2 1/2 cups of water for about 20 minutes.
  9. When vegetables are ready, place in baking dish with flippers.
  10. Use vegetable water for gravy and thicken with flour.
  11. Make dumpling pastry and pat over flippers and vegetables.
  12. Cover and bake gently until pastry is done. This should take approximately 15 minutes.

Enjoy traditional seal flipper pie.

Live Rural NL -

Christopher C. Mitchelmore

Apple, Walnut and Blue Cheese Salad with Lingonberry Vinaigrette

The Lingonberry in Rural Newfoundland & Labrador is referred to locally as the “Partridgeberry”.

After reviewing From Our Atlantic Woods -Non-Timber Forest Product Directory 2009-2010, a recipe supplied by Pure Labrador seemed like a delicious use of for local berries.

Apple, Walnut and Blue Cheese Salad with Lingonberry Vinaigrette (Serves 4)

Ingredients (Vinaigrette)

Directions -

Mix all together and shake well

Ingredients (Salad)

  • Mixed baby salad greens
  • 1 apple
  • 1/4 cup (60 ml) walnuts, toasted and coarsely chopped
  • 1/4 cup (60 ml) crumbled blue cheese

Directions -

  1. Spread a bed of salad greens on 4 plates
  2. Core and quarter the apple
  3. Thinly slice each quarter into 6-8 slices and place on the greens in an attractive fan
  4. Sprinkle 1 tbsp (15 ml) each walnuts and blue cheese over the apple and greens
  5. Drizzle the Lingonberry Vinaigrette over the salads.

 I am looking forward to trying this salad, which will have local wild berries. Be creative with locally grown products and start your own FOOD REVOLUTION!

Fill Your Puddick: Fish Recipes from Grandmother’s Kitchen

Hello again!

Today I’m sharing with you some local fish recipes that we still add to our palate. Since the recreation cod fishery is ongoing you might be able to enjoy some fresh fish if you come to our provincial paradise. Just a piece of insider information, for readers unaware, in Newfoundland & Labrador we say fish, we mean “cod” and if we talk about other fish species we name them specifically such as Salmon, Trout, Herring. Certainly, the cod fishery has been the mainstay of Rural Newfoundland & Labrador well before the days of Giovanni Caboto some 500+ years ago.

Puddick – (defined in the Newfoundland Dictionary as Stomach).

RECIPE #1: Fried Cod Tongues

Fried Cod Tongues

  • 1 lb cod cheeks
  • 1 1/2 cups of flour
  • 1 egg
  • Salt & Pepper

Wash cod cheeks. Beat egg. Coat cheeks in beaten egg. Put cheeks in a bag with a mixture of flour, pinch of salt and pepper. Shake until cheeks are well floured. Fry in a pan until golden brown.

A simple but delicious recipe! When the opportunity arises, drop by a get yourself some cod tongues.

RECIPE #2: Fish Cakes

  • 2 lbs salt cod fish (boiled)
  • 8 medium potatoes (mashed)

    Golden Brown Fish Cakes

  • 1 medium onion (diced)
  • 1/4 cup flour
  • 1/4 savoury
  • small piece of salt pork
  • Pepper

Cut salt pork into small pieces and fry until brown in frying pan. Remove pork cubes, leaving fat in pan to fry fish cakes. Mix fish, potatoes, onion and savoury together. Shape into round cakes and coat with flour. Add a dash of pepper. Fry both sides until golden brown.

My grandfather would take great pride with drying fish and then placing it in brine. I’ve always enjoyed salt fish. This technique of drying and salting forms a lovingly delicious appetizer or meal that can be found in almost any local restaurant. If you are ever in the neighbourhood, drop by for a “scoff”.

RECIPE #3: Baked Cod Fish

  • Choose a firm codfish. Remove head, tail and sound bone. Wash and clean skin with a sharp knife. Wipe dry.
  • Salt pork (optional) 

Dressing:

  • 3 cups soft bread crumbs
  • 1 tbsp savoury
  • 1/8 tsp pepper
  • 1 tsp salt
  • 3 tbsp butter
  • 1/4 small onion (finely minced)

Mix dressing ingredients together and stuff the fish. Tie securely to a skewer. Place dressed fish in a roasting pan in which salt pork has been fried. Bake for 10 minutes at 450 degrees F. Reduce heat to 400 degrees F and bake for one hour. Baste occasionally and add sliced  onion to roasting pan for flavour during final 20 minutes of baking.

I will share with you other recipes from the Rural Newfoundland kitchen in the coming days.

Cooking up a storm -

CCM

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