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Cookery Books
Popular Newfoundland Recipes
Newfoundland Lobscouse
A traditional Newfoundland dish that, with a bit of preparation, is very easy to prepare.
“Scouse was originally a sailor's dish of boiled meat, vegetables, and hard tack. The word is a shortened form of lobscouse, from the north German Labskaus, which is a similar seafarers' dish. The dish is also known in Norway as 'lapskaus' and in Denmark as 'labskovs'. It has given its name to the Liverpool dialect of English and to those who speak it, Scousers.” (http://en.wikipedia.org/wiki/Lobscouse)
Ingredients:
1 lb. Salt Meat, Cubed
1 cup each of
- Diced Carrot
- Turnip
- Potato
1 Parsnip, diced
1 med. Onion, diced
1 cup Cabbage, chopped
2 tbsp. Rice
Soak meat overnight to remove the salt. Drain. Add 6 or 7 cups fresh, cold water and cook for 1 hour. Add vegetables and rice. Cook until tender.
Spare ribs may be used instead of salt meat and Newfoundland hard tack may be substituted for the rice.
Note:
hard tack – also called ship's biscuit or sea biscuit – is a simple type of cracker or biscuit, made from flour, water, and salt. Cheap and long-lasting, it was used during long sea voyages and military campaigns as a primary foodstuff usually dunked in water, brine, coffee or some other liquid or cooked into a skillet meal. Baked hard it would keep for months as long as it was kept dry.
The name derives from the British seamen's slang for food, "tack", and the fact it is so hard and dry.
Newfoundland Jiggs Dinner
A traditional Newfoundland meal that came with the early settlers from Ireland and England. It was also a popular meal on ships at sea because the ingredients kept well without refrigeration. The salt meat is also known as Naval Beef, belly and ribs cured in salt brine.
Ingredients:
2-1/2 lb. (1.25 kg) salt meat (corned beef)
1 lb. (500 g) split peas
1 small cabbage, coarsely chopped
1 lb. (500 g) turnip, coarsely chopped
1 lb. (500 g) parsnips peeled (chopped, if large)
1 lb. (500 g) carrots, peeled (chopped, if large)
6 medium-sized potatoes, peeled
Chop salt meat in 4 cm pieces and soak in cold water overnight. Place peas in pudding bag and soak with meat. Drain and cover meat and peas with fresh water. Cook for 2 hours. Drain the salt meat and peas pudding and save stock for vegetables. Cover meat and peas with boiling water and cook for another 2 hours. While the beef and peas pudding are cooking, start cooking cabbage, carrots, turnip, and parsnips in the beef stock; add potatoes 30 minutes before serving. Before serving, the peas pudding may be mashed with butter, pepper, and salt.
Sweet mustard pickles enhance the meal significantly.
Peas Pudding (Pease Pudding)
Wash 1 cup split peas and place in a cloth or pudding bag. Cook with the Jiggs Dinner (covered above) by putting the bag of peas in the pot with the salt beef when cooking starts. When ready to serve dinner mash with a tbsp of butter and a dash of pepper.
Some people think the peas pudding to be too salt when cooked this way so some experimentation may be needed.
Newfoundland Fish and Brewis
Ingredients:
4 - 6 cakes hard bread (hard tack)
1 – 2 cups salt codfish
3 – 4 slices fat back pork
Break up the hard tack and soak in water overnight. Soak the salt fish separately in water overnight. Change the water on the fish and bring to a boil for about 20 minutes, drain and remove the bones. Bring the hard tack (brewis) to a boil in the water in which it was soaking and remove from the heat immediately then drain. Cut up the fat back pork in very small bits and fry out completely to form “scrunchions” in the liquid fat.
Serve the fish and brewis with the liquid fat and the scrunchions poured over it like gravy.
Newfoundland Fisherman’s Fish and Brewis
Clean and skin a fresh codfish. Soak 3 – 4 cakes of hard tack in water until soft. Cut up about ½ lb. fat back pork and cook slowly in a bake-pot, do not brown. Combine the fish and fat pork in the bake-pot and cook. When cooked remove the bones, add the hard tack after squeezing out the water, add salt and pepper to taste then cook for 10 – 15 minutes. Potatoes may be added. If so, cut up small and add to the fish before the hard tack.
Note:
This is the recipe that Newfoundland fishermen in open fishing boats prepared for their main meal when on long fishing trips. They carried along a suitable metal unit to support a fire made from dry firewood.
Newfoundland Fish Cakes I
Ingredients:
1 cup cooked salt codfish
1 small onion, chopped fine
2 ½ cups mashed potatoes
1 egg, well beaten
½ tbsp. butter
⅛ tsp. pepper
Combine ingredients and make into cakes. Fry in fat back port until golden brown.
Some people like them with partridgeberry jam.
Newfoundland Fish Cakes II
Ingredients:
2 cups salt codfish, cooked and flaked
3 cups mashed potatoes
2 tsp. finely chopped onion
1 egg
Soak the salt codfish overnight. Cover with fresh cold water and bring to boil for 20 minutes. Remove the skin and bones from the cooked fish and flake it.
Blend the flaked fish, mashed potatoes, onion and egg together, Add spices to taste and salt, if necessary.
Form into patties and dust with flour. Place in hot frying pan and cook until golden brown on both sides.
For more Newfoundland dinner meal recipes check out Newfoundland Homestyle and Traditional Recipes.
White Bread
Ingredients:
1 bag white flour (7 lb)
1 pkg. yeast
¾ cup shortening
1 cup sugar
1 tbsp. salt
Shake the yeast into a cup of warm water slightly sweetened and let stand for 10 mins. Roll in shortening, salt, and sugar into the dry flour. Pour in some warm water (not too much) and mix with the flour then form a cavity to pour in the yeast. Mix together well and add more water to achieve the right texture (be careful not to add too much water). Knead the mixture then wrap warmly and let rise until double in bulk (about 45 mins.).
Knead and let rise again to double in bulk.
Place in bread pans and let rise again. Bake at 350 – 375 degrees F for ¾ hour.
Toutons
When the dough of the White Bread recipe is ready to bake, form portions into pancake sizes and fry in margarine. Pour on molasses when finished and enjoy!
Sweet Raisin Bread
Ingredients:
1 bag white flour (7 lb)
3 cups raisins
2 ½ cups brown sugar
2 tsp. sugar
2 pkg. yeast
½ cup margarine
2 beaten eggs
2 cups canned milk
5 tsp. salt
Add the sugar to a 1/2 cup of lukewarm water and shake in the yeast. Let stand for 10 mins.
Place the raisins in the mixing pan and add 2 cups boiling water. Add the brown sugar, margarine, eggs, milk, and salt and stir to melt the margarine. Add flour to the mix until the right texture is achieved then knead well.
Cover to keep warm and let rise until double in bulk.
Knead again and let rise to double in bulk then place in baking pans and let rise to double in bulk.
Bake at 350 degrees F for about 45 mins.
For more recipes on breads and rolls try Shirley Wornell’s Sharing my Best.
Steamed Partridgeberry Pudding
Ingredients
1 ½ cups sifted flour 1 ¼ cups fresh partridge berries
3 tsp baking powder ¾ cup milk (from dried milk powder)
¼ tsp salt
¼ cup margarine
Sift flour, baking powder, and salt into a bowl and rub in margarine. Add the berries and then the milk, stirring lightly to make a batter. Pour into a greased one-quarter mold. Place over boiling water and steam for one hour.
Sauce for Partridge Berry Pudding
Ingredients
1 cup brown sugar ½ cup water
1 tbsp flour 1 tbsp butter
Combine sugar and flour; add water and boil until thickened. Remove from heat and add the butter.
Figgie Duff
Ingredients
½ cup butter 2 tsp baking powder
2 cups flour ½ cup milk or water
1 egg 1 cup raisins
¾ cup sugar Pinch salt
Combine ingredients, add milk and egg. Put in a cloth and boil for 1 hour in plain water or may be boiled with dinner. It may also be steamed in a pudding mold. For a plain duff use the same recipe but exclude the raisins.
Partridgeberry Duff or Blueberry Duff
Use the same recipe as the Figgie Duff but substitute berries for the raisins.
For more desserts with Newfoundland blueberries have a look at the recipes in Newfoundland Favourite Blueberry Recipes.
Cooking Hint
To heat rolls place them in a paper bag sprinkled lightly with water. Place in 400 degree oven for 3 – 5 minutes before serving. Do not us the microwave; it toughens the rolls.
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