Our Culinary Treats

In rural Newfoundland & Labrador “Sunday Dinner”, “Hot Dinner”, “Cooked Dinner” and “Boiled Dinner” are common terms used in reference to a meal at noon on Sunday.

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I will share with you how to prepare Sunday’s Dinner, since it is my favorite traditional Newfoundland meal. It is chicken or turkey with stuffing, potatoes, carrots, turnips, greens, cabbage, potatoes, gravy, peas pudding and our famous salt beef. We also have a selection of other puddings that may be served with the meal: bread pudding, raisin pudding (locally referred to as “figgy duff”), molasses pudding, blackberry, partridge berry and there are many others! My grandmother makes the best raisin puddings and molasses puddings. Yum!

SUNDAY DINNER

  • 1 Whole Chicken, Turkey, Moose Roast or other meat product
  • 1 cup yellow split peas
  • 6-8 medium potatoes
  • 6 carrots
  • 1 medium turnip (peel and slice)
  • 1 medium cabbage (cut in wedges)
  • Slices of slightly stale bread
  • Onion
  • Ground Pepper
  • Salt
  • Spices (thyme, basil or rosemary)
  • Butter
  1. Prepare stuffing by soaking slightly stale bread in water. Squeeze to remove excess water. Add melted butter, salt, black pepper and seasoning (basil, rosemary or thyme).
  2. Prepare chicken or meat, lightly salt. Place stuffing inside chicken, excess can be wrapped in foil. In a roasting pan, place chicken and add water. Cook on 350 F, lightly baste and add an onion for flavour.
  3. Soak salt meat overnight, drain and place in large cooking pot. Tie peas in cloth bag (locally referred to as “peas pudding bag”); however, a mason jar with a few holes punched at the top will also be sufficient. Put peas in pot with salt beef. Cover beef and peas with water. Heat to boiling, cover and simmer for 2 hours.
  4. Prepare vegetables. Small carrots and potatoes may be left whole, larger ones are to be cut in half. Slice turnip and cut cabbage into wedges. After meat and peas have cooked for 2-2.5 hours add vegetables and cook until tender, adding the cabbage last.
  5. Remove peas from bag, place in bowl and mash with butter and black pepper to make peas pudding.
  6. Remove salt meat and slice. Remove vegetables and place on platter and serve.

FIGGIE DUFF

  • 1/2 cup butter
  • 2 cups of flour
  • 1 egg
  • 3/4 cup sugar
  • 2 tsp baking powder
  • 1/2 cup milk or water
  • 1 cup of raisins
  • Pinch of salt

Combine dry ingredients, add milk and egg. Put in a cloth or spring container and boil for two hours.

MOLASSES PUDDING

  • 1 cup of molasses
  • 1/2 cup white sugar
  • 1 tsp cinnamon
  • 1 tsp allspice
  • 1/2 cup hot water
  • 1 tsp baking soda
  • 1/2 cup melted butter
  • 1 cup raisins
  • 3 cups flour

Mix together molasses, sugar and spices in a bowl. Dissolve baking soda in hot water. Add to first mixture, then add melted butter and raisins. Mix well. Add sifted flour a little at a time. Put in greased pudding mould and steam 1 1/2 to 2 hours.

Many great talks or yarns happen around the kitchen table in rural Newfoundland, both in the past and still today.

Hope you enjoy!

Christopher Mitchelmore, MHA
The Straits-White Bay North

About Live Rural NL

I am a youth living in rural Newfoundland & Labrador that will share stories of culture, tradition, heritage, business, travel, geography and other posts relating to any rural. I completed a Bachelor of Commerce Hons. (Coop) degree from Memorial University of Newfoundland & Labrador. I currently live and work on the Great Northern Peninsula, where I was born and raised. However, I have lived and worked internationally and travelled to more than 30 countries around the globe. On October 11, 2011 I was elected the youngest Member to Represent the people of the Straits -White Bay North in the Provincial Legislature of Newfoundland & Labrador.

Posted on April 12, 2014, in Cuisine, Newfoundland Recipes and tagged , , , , . Bookmark the permalink. 5 Comments.

  1. Thanks for this post Christopher! I grew up with my Nan’s cooking but never could replicate it. Not even in the least! This guide will help me along when I have ‘cooked stuff’ tomorrow. 🙂

  2. Howdy Chris–now I will be hungry, on a constant basis, until sometime tomorrow evening. Guess what will be on the menu? 🙂
    Great picture, and an excellent idea for a post. I’d only suggest two additions: after “salt beef” add “or riblets.” After all we could not leave those tasty tidbits off the menu, could we? You might also consider “and turnip tops, in season.” Yum! Oh, wait–you did, right: “greens.” Got it 🙂
    By the way, I thought of you last night while at a Gala. Peter Mansbridge was the guest speaker but he was preceded by “Snook” (a.k.a. Pete Soucy), wearing a jacket similar to yours. As part of his bit he presented Mr. Mansbridge with a sealskin cap and bow tie. It was quite amusing to see Mr. Mansbridge be as diplomatic as possible, under the circumstances. On one hand, being pretty much in the know of the facts of the issue and, being the gentleman that he is, he couldn’t help but respond in a gracious manner. On the other hand, as a veteran of the dog-eat-dog world of the press and knowing that the animal rights extremists are always watching, he is all-to-familiar with how even the simplest gesture can be turned into a nasty thing by those who hate to let the complicated facts spoil a good story. It was a lovely cap, by the way; the bow tie…nehhhh 🙂

  3. “Ground pepper”, be aware that ground pepper can be keep only 3 month after it become tastless.

  4. The Beat advertising for NL EVER!

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