Category Archives: Newfoundland Recipes

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

A Feed of Fish n’ Brewis

Fish & Brewis is a traditional Newfoundland Specialty. I enjoyed this meal of fish, brewis and boiled potatoes on January 5th, 2012.

I’ll share with you the recipe:

Ingredients:

  • 4 Cakes Purity Hard Bread
  • 2 lb salt cod fish
  • 1 cup of salt pork (finely diced)
  • Drawn Butter: 1/4 Cup Butter, 2 Med. Onions (chopped), 2 tbsp Water, 1 Cup Water (Optional)

Soak Hard Bread overnight. Use lots of water. Soak cod-fish in a separate bowl overnight. In the morning change water and cook cod-fish for about 15 minutes. Remove from heat and drain. Put hard bread in saucepan with water to cover and bring to a boil. Remove Hard Bread from heat and drain. Optional Add cooked flaked fish and mix if you would like what is called Fisherman’s Brewis. Keep hot. Fry pork until golden brown and crisp, serve with fish and brews.).

Drawn butter: melt butter in saucepan, add onions  and  fry until golden and soft. Do not brown. Sprinkle flour over mixture and mix thoroughly. Remove from heat. Stir in half water. Place on heat and bring to a boil, stirring constantly. Beat until shiny and smooth. Slowly add remaining water, cook over low heat 2 to 3 minutes. Serve over fish and brewis.

My friends from Europe certainly enjoyed our traditional Newfoundland & Labrador cuisine.

Love Rural NL –

Christopher C. Mitchelmore, MHA
The Straits-White Bay North

Newfoundland Bakeapple Cheesecake Recipe

Bakeapple, the Cloudberry or the Chicouté is a delightful wild berry that grows on the marshes of the Great Northern Peninsula, Labrador and other parts of Northerly climates. Late July-early August is a great time to head to the barrens with your jugs and buckets to get some for yourself. The other option may be to purchase them at roadside.

I enjoy the berry in a pie, served with vanilla ice-cream but especially served as part of a Cheesecake. I’ve been using the following recipe for a while and decided to share it with you:

Crust
1/2 cup butter, melted
1 1/2 cups graham cracker crumbs
1/4 cup sugar

Filling
16 ounces or 500 Grams cream cheese, room temperature
3 eggs, separated
1/2 cup sugar
2 tablespoons flour, all-purpose
1/2 teaspoon salt
2/3 cup blend cream (10%) or undiluted evaporated milk
2/3 teaspoon vanilla extract
1 teaspoon lemon rind (zest)
1 tablespoon lemon juice
1/4 cup sugar
2 cups bakeapple jam or sauce

Bakeapple Sauce
2 cups bakeapples
water
1 cup sugar
2 tablespoons cornstarch
1/4 cup water

Crust
– Preheat oven to 350°F. Grease 9-inch spring-form pan.
– Melt butter, add crumbs and sugar; mix until mixture is moist and crumbly. Press against bottom and sides of greased springform pan. Bake 10-12 minutes at 350°F. Cool.

Filling
Reduce oven temperature to 325°F. Beat cream cheese well. Beat in egg yolks, then add l/2 cup sugar, flour and salt. Beat well. Add cream, vanilla, lemon rind and juice; beat mixture until free from lumps.

In a clean bowl, beat egg whites until they reach the soft-peak stage. Beat in 1/4 cup sugar and continue beating until whites are stiff but not dry. Fold egg whites into cream cheese mixture.

Pour cream cheese mixture into baked crumb crust and bake at 325°F for 40-60 minutes or until it sets. The mixture will be a bit quivery when removed from the oven, but will set as it cools.

Cool cheesecake to room temperature, apply bakeapple sauce over the top, then refrigerate until serving (preferably 3-4 hours).

Bakeapple Sauce
Simmer bakeapples in a little water until tender, about 10 minutes. Add sugar and simmer another 5 minutes.

Mix cornstarch with enough water to form a paste. Stir into bakeapples and continue stirring until thickened and smooth.

Please visit http://newfoundland.ws for more superb recipes of Newfoundland & Labrador cuisine.

A visit to a restaurant in Newfoundland & Labrador, especially during summer will likely have this berry in a dessert, alcoholic beverage or as a garnish to a main course. Embrace the bakeapple along with so many residents of the Great Northern Peninsula – it truly is a treat that will tantalize the taste buds.

Live Rural NL –

Christopher C. Mitchelmore, MHA
The Straits-White Bay North

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

Molasses Raisin Bread Recipe

Ingredients –

Dissolved yeast in 1 cup lukewarm water, to which the 2 tsp. sugar has already been added.

Ingredients –

  1.  Combine 3 cups of lukewarm water, molasses and melted butter.
  2. Sift dry ingredients together.
  3. Add raisins to dry ingredients.
  4. Stir dissolved yeast into molasses mixture.
  5. Stir flour mixture into molasses mixture and knead for 10-12 minutes.
  6. Place in a greased bowl and let rise until it doubles in size, which will take approximately 2 1/2 hours.
  7. Divide dough to form into loaves.
  8. Place in greased loaf pans and let rise for 1 hour.
  9. Bake at 350 degrees F for about 1 hour. Baking time may vary.
  10. When you take hot bread from oven, remove from pan, grease with butter and let cool.

Enjoy Your Molasses Raisin Bread!

Christopher C. Mitchelmore

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