When you’re living off the East Coast, it’s no surprise that some of Newfoundland’s most cherished meals come from the land of the sea. But don’t think these ocean dwellers are eating light – their signature fare is robust and hearty, loaded with flavour and variety. Truly as unique as the place it comes from, this tasty and curious cuisine is a sensory experience you won’t soon forget. We’ve created a go-to recipe guide so you too can bring a taste of Newfoundland home!
Jiggs Dinner Courtesy of AllRecipes.com
1 (3 pound) boneless corned beef brisket
1 1/2 cups yellow split peas
1 large head cabbage, quartered
1 medium turnip, peeled and cubed
6 carrots, peeled and cut in chunks
6 large potatoes, peeled and quartered
2 tablespoons butter
1/2 teaspoon black pepper
1 1/2 cups all-purpose flour
2 teaspoons white sugar
2 teaspoons baking powder
3/4 cup water
Parker’s Split Pea Soup Adapted from The Barefoot Contessa Cookbook by Ina Garten (Clarkson Potter/Publishers)
1 cup chopped yellow onions
2 cloves garlic, minced
1/8 cup good olive oil
1/2 teaspoon dried oregano
1-1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 cup medium-diced carrots
1 cup medium diced celery
1 cup medium-diced red boiling potatoes, unpeeled (3 small)
1 pound dried split green peas 8 cups chicken stock or water
Fisherman’s Brewis Courtesy of ifood.tv
2 cups Salt Pork
2 lbs Cod Fillets
5 Cakes Hard Bread
Soak hard bread in water overnight.
Fry fat pork until a little brown.
Add fish and cook until you can remove bones.
Add hard bread and bring to a boil.
Mash right away and serve.
Can be cooked within 30 minutes.
Fried Cod Tongues Adapted from Cookbook of Traditional Newfoundland Meals by Newfoundland.ws
2 lbs. cod tongues, fresh or frozen
¼ -cup flour
¼ cup breadcrumbs
1 – 1 ½ tsp salt
1/8 – ¼ tsp pepper
¼ - ½ lb salt pork
Carefully wash cod tongues and dry with paper towel.
Allow 6-8 tongues per person.
Put flour, salt and pepper in a plastic bag; add tongues and shake until evenly coated.
Cut up salt pork and fry until fat is rendered out of pork (scrunchions) are crisp and brown.
Fry tongues over medium hot heat until browned and crisp on both sides.
Serve with potatoes and peas.
Quick Fried Moose Meat Recipe Courtesy of Ruth’s Roots & Branches Family Cookbook by Elaine Carmichael
Moose or Beef (small boneless roast)
2 cups Cornflake crumbs
¼ cup flour
½ tsp Salt
¼ tsp Pepper
½ tsp seasoning spice
¼ tsp onion powder
¼ tsp garlic powder
splash of water
A nice tender piece of moose meat (you could also use beef)
Slice meat really thin – no more than ¼ inch (10 -13 mm).
In one bowl mix together a couple of eggs with a splash of water In a second bowl mix together, cornflake crumbs, flour, salt, pepper, seasoning spice, garlic powder, onion powder.
In a frying pan, pour about a ¼ inch of oil (I use olive oil or canola oil), heat until hot so that the meat cooks fast.
Dip a slice of the meat into the egg mixture then into the cornflake crumb mixture, place meat in the frying pan, when the meat is brown flip it and brown the other side, the meat then should fry fast and be ready for the table.