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Newfoundland Seal Flipper Pie Recipe

Jul 3

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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

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Baked Bread by Grandmother Pearl

May 20

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In previous posts, I have mentioned the highly talented baking skills of my Grandmother Pearl and the delicious squashberry jam she prepared. On Monday, I dropped by her house and was greeted by the pleasant smell of freshly baked homemade bread.

Freshly Baked Bread from Grandma Pearl

We had a wonderful conversation over a steeping hot cup of coffee and tea at the kitchen table, as we peered out the window at the setting sun over the Strait of Belle Isle. I remembered as a child picking blackberries on the barrens near the ocean in her backyard. I would bring them in for her to make me the most delicious blackberry puddings. It would be a real compliment with Sunday’s Dinner.

 
My grandmother is still very youthful and community-minded. She is actively involved with the 50+ Club, Lionness Group, Church Group and many more organizations. She gets involved with fundraising activities, attends socials and at the time was icing a cake to bring to a grieving family in the community.  I only hope to stay as active as she is when I reach her youthful age. We talked about several challenges for small non-profits and noted some action that may be taken to bridge some gaps.
 
It was a wonderful visit. I do not do it often enough and must make a greater effort to do so more often. My Grandmother gave me one of her freshly baked loaves of bread. It was a treat with my supper meal.
 
If you have the opportunity, take some time to visit a loved one. If you can, enjoy that cup of tea or freshly sliced piece of homemade bread.
 
Live Rural NL –
Christopher C. Mitchelmore
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Rabbit Soup on Saturday

Apr 9

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Wild Rabbit Soup

The utilities company noted they would be doing some upgrades to the main power line, leaving local residents from Castor River to Eddies Cove without electricity until 11:00 AM. This delayed my traditional lunch at grandma’s house.
 
 Early in the morning, I lit a fire. The heat from locally cut wood, provided much warmth. I did some chores and brought out some light trash. I dropped in to visit my grandmother, who faithfully had the pot on the stove and noted she was cooking “Rabbit Soup”, but it would not be ready until about 1:30 PM. We chatted for a bit  and she had also proudly showed me all her knitting. She certainly keeps quite busy.

Rabbit

The table was prepared, with homemade bread, the salt & pepper shakers, the rabbit had been taken from the pot and soup ready to be poured into each bowl. The rabbit was delicious. My grandmother and I always have a good chat, whether it is about the hockey game, curling, gardening, weather or past times. I had told her I was looking at old photos earlier, some of which included my grandfather, father and of  course my childhood.RabbitMany good memories.
 
I enjoy traditional recipes of rural Newfoundland. My grandmother and I discussed how traditions are dying as far fewer people of the younger generations are cooking with wild game. Modernization and the convenience of pre-packaged food is having an impact on the dishes that have been served on Newfoundland tables for centuries.
 

 

RECIPE FOR NEWFOUNDLAND RABBIT SOUP
 
 1 lb. Salt beef
2 qts of cold water
1 Wild game rabbit (cleaned and cut up)
3 carrots
1 lb turnip
4 med. Potatoes
1 med. Onion
few drips of gravy browning
3 ½ – 4 qts. Cold water
 
Cut salt beef into small pieces. Place in large saucepan and add 2 qts. cold water. Bring to a boil. Place salt beef, rabbit and remaining 3 ½ qts (cook 1 ½ hours). Add vegetables  and browning. Cook 30 minutes.
 
Bon Apetit!
 
Live Rural NL 0
Christopher Mitchelmore
 
 
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Fisherman’s Brewis for Sunday Dinner

Apr 3

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Cod fish soaking

The fish has been soaking the night prior. Whenever a Newfoundlander says “fish” he is referring to cod fish. If he is talking about other types of fish, he will call it by name.

Today for dinner, I was able to enjoy a great meal of Fisherman’s Brewis.

Brewis, Fish, Potatoes and Fried Pork and Onions

The recipe is simple, yet big on delivery. You need hard tack (Famous Purity Hard Bread). This should be soaked in cold water until soft. We used three cakes for our meal. We had some already filleted cod, so we did not need to be as worried about the bones. One must fry fat port until a little brown.

Preparing Fisherman’s Brewis

Cook fish, add the hard bread and mash it all together and served. This meal can be cooked within a short 20 minutes.

 
We had a side of boiled potatoes, homemade pickles and buttered or Crosbie Molasses “Lassie” bread. 
 
Fisherman’s Brewis Spread

This is a treat to the standard brewis on Sunday, when hot dinner is not being served.

 
The conversation was around how we should have this heritage meal more often.
 
After the meal, I steeped a cup of Screech tea made locally by The Dark Tickle Company, St. Lunaire-Griquet on the Great Northern Peninsula.
Screech Tea from Dark Tickle Company

There is truly something great about Living Rural and enjoying traditional recipes that have been mainstays of Rural Life for centuries.

 
Live Rural NL 0
Christopher Mitchelmore

Posted in Newfoundland Recipes, Tradition

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Culinary Cork – Strasbourg Goose Restaurant

Mar 20

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Steamed Mussels in White Wine Sauce & Fresh roll

Strasbourg Goose Restaurant – Culinary Cork, Ireland 
 
After arriving and getting settled at Sheila’s we decided to walk the streets of Cork. The night was warm and the lights and decor of festive season had dressed and connected the main streets. There appeared to be lots of places to shop and great places to eat. We walked passed the Town Square passed the Christmas tree to find the Strasbourg Goose Restaurant, neatly tucked away.Steamed Mussels in White Wine Sauce & Fresh roll
 
 
It was a more than delightful experience with the most hospitable service and fine culinary cuisine.
To start I had Steamed Mussels with a White Wine Sauce with a fresh roll.
 
My mother had the bruschetta, which also looked quite delicious.

Bruschetta

 
The presentation of food was very appealing. I think much can be learned from others in terms of creating a culinary experience.
 
My mother had a salmon dish for her main, while I had the duck, which was served with potatoes au gratin and a side of green vegetables.
 
 
 
 
 
 
 
 

Salmon Dish, Duck w/Potatoes au Gratin and Vegetables

Chocolate Cake and Hot Chocolate Sauce

 
The restaurant was small with some tables with chairs and others semi-private booths. The atmosphere depicted black and white images of well-known people throughout time. There was a fireplace lit that was giving it some rural charm.
 
 

Dessert included a chocolate cake with hot chocolate sauce and cream. I have to say it felt like a little piece of heaven.

 
My mom had a trifle, which she claims was very delectable.
 
Throughout the meal we were able to talk about the next leg of our Irish journey and where next we would go in Cork.
 

Mom's Trifle

Murphy's Beer

Our tummies were stuffed. To our pleasure this fine dining meal only cost us 42 Euros, which is equivalent to less than $60 CDN.

 

 
I almost forgot to mention that included a glass of Murphy’s beer, Ireland’s Own.
 
I highly recommend the Strasbourg Goose Restaurant to anyone visiting Cork. It certainly was a culinary experience.
 
Live Rural NL 0
Christopher Mitchelmore
 
 

 

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