Newfoundland Cod Cakes
Shipwreck
Succotash
Ham & Split Pea Soup
Doughboys for Dry Soup
Newfoundland Cod Cakes Serves 4 60 min plus soaking
1 lb Dried Saltfish (Salted Cod), pre-soaked in hot water for 2 hours
4 Medium Potatoes
6 Spring Onions (green and white parts), chopped
Salt and Black Pepper
Plain Flour for coating
Oil for shallow frying
1. Drain the soaked fish, place in a large saucepan of cold water, bring to the boil then reduce the heat and simmer for 25 minutes.
2. Meanwhile, peel the potatoes and cut into chunks. Place in a saucepan of salted water, bring to the boil and cook for 20 minutes until soft.
3. Once the potatoes are cooked, drain well then return to the saucepan and mash until smooth.
4. Drain the fish well and shred into bite-sized pieces, removing any bones as you go.
5. Add the fish pieces to the mashed potatoes together with the spring onion and plenty of black pepper and mix well.
6. Divide the mixture into 8 equal portions and form into balls. Flatten the balls into a patties about 1-inch thick then roll in flour to coat on all sides.
7. Heat the oil in a large frying pan until hot, add the fish cakes and fry for about 5 minutes on each side until cooked through and golden brown. Drain on kitchen paper. Serve hot.
4 Medium Potatoes
6 Spring Onions (green and white parts), chopped
Salt and Black Pepper
Plain Flour for coating
Oil for shallow frying
1. Drain the soaked fish, place in a large saucepan of cold water, bring to the boil then reduce the heat and simmer for 25 minutes.
2. Meanwhile, peel the potatoes and cut into chunks. Place in a saucepan of salted water, bring to the boil and cook for 20 minutes until soft.
3. Once the potatoes are cooked, drain well then return to the saucepan and mash until smooth.
4. Drain the fish well and shred into bite-sized pieces, removing any bones as you go.
5. Add the fish pieces to the mashed potatoes together with the spring onion and plenty of black pepper and mix well.
6. Divide the mixture into 8 equal portions and form into balls. Flatten the balls into a patties about 1-inch thick then roll in flour to coat on all sides.
7. Heat the oil in a large frying pan until hot, add the fish cakes and fry for about 5 minutes on each side until cooked through and golden brown. Drain on kitchen paper. Serve hot.
Shipwreck Serves 4 130 min
2 Large Onions, sliced
2 Medium Potatoes, thinly sliced
1 lb Minced Beef
4 oz Long Grain Rice
2 Sticks of Celery, chopped
14 oz tin Tomato Soup (check ingredients)
12 fl. oz. Boiling Water
Salt and Black Pepper
1. Preheat the oven to 180C, 350F, Gas Mark 4. Place the sliced onions in an even layer in the bottom of an oven proof casserole.
2. Season with salt and pepper then place the sliced potatoes over the onions.
3. Season with salt and pepper then layer the beef evenly over the potatoes, season with salt and pepper and pat down lightly.
4. Place the uncooked rice over the top of the beef followed by the celery.
5. Mix the soup and water together then pour evenly over the top. Cover with a lid or aluminum foil and bake for 2 hours.
2 Large Onions, sliced
2 Medium Potatoes, thinly sliced
1 lb Minced Beef
4 oz Long Grain Rice
2 Sticks of Celery, chopped
14 oz tin Tomato Soup (check ingredients)
12 fl. oz. Boiling Water
Salt and Black Pepper
1. Preheat the oven to 180C, 350F, Gas Mark 4. Place the sliced onions in an even layer in the bottom of an oven proof casserole.
2. Season with salt and pepper then place the sliced potatoes over the onions.
3. Season with salt and pepper then layer the beef evenly over the potatoes, season with salt and pepper and pat down lightly.
4. Place the uncooked rice over the top of the beef followed by the celery.
5. Mix the soup and water together then pour evenly over the top. Cover with a lid or aluminum foil and bake for 2 hours.
Succotash Serves 4 20 min
2 oz Butter
1 Small Onion , finely chopped
1 Garlic Clove, minced
4 oz Mange-tout (young peas still in the pod & picked before they’ve a chance to develop.
1 Red Capsicum (sweet pepper) deseeded and cut into 12 mm ½ -inch dice
3 Fresh Corn on the Cob
1 Large Acorn Squash, cut into 1 cm dice
2 tbsp freshly chopped Oregano
4 tbsp Grated Cheese e.g. Cheddar, Gouda, Parmesan
Salt and Pepper
1. Heat the butter in a large saucepan then add the shallot, garlic, and red pepper and sauté over medium heat for about 5 minutes, stirring from time to time.
2. Cut the kernels from the ears of sweet corn and add to the saucepan together with the squash, oregano, salt and pepper. Continue to cook for a further 5 minutes, stirring occasionally. Serve hot sprinkled with cheese.
2 oz Butter
1 Small Onion , finely chopped
1 Garlic Clove, minced
4 oz Mange-tout (young peas still in the pod & picked before they’ve a chance to develop.
1 Red Capsicum (sweet pepper) deseeded and cut into 12 mm ½ -inch dice
3 Fresh Corn on the Cob
1 Large Acorn Squash, cut into 1 cm dice
2 tbsp freshly chopped Oregano
4 tbsp Grated Cheese e.g. Cheddar, Gouda, Parmesan
Salt and Pepper
1. Heat the butter in a large saucepan then add the shallot, garlic, and red pepper and sauté over medium heat for about 5 minutes, stirring from time to time.
2. Cut the kernels from the ears of sweet corn and add to the saucepan together with the squash, oregano, salt and pepper. Continue to cook for a further 5 minutes, stirring occasionally. Serve hot sprinkled with cheese.
Bacon & Split Pea Soup Serves 4-6
120 min plus soaking
8 oz Dried Yellow Split Peas
40 fl. oz. Water
8 oz Boiling Bacon, diced
1 Medium Onion, chopped
1 Small Turnip, chopped
1 Large Carrot, chopped
1 Stick of Celery, chopped
1 Large Potato, cut into 1 inch chunks
Salt and Black Pepper
1. Soak peas in plenty of cold water overnight. Drain Well.
2. Place the drained split peas, bacon, water and onions in a large saucepan, bring to the boil then reduce the heat, partially cover and simmer for 1½ hours, stirring occasionally and adding a little more water if necessary.
3. Add the remaining ingredients and cook for a further 20 minutes or until all the vegetables are tender. Serve hot with dough boys.
8 oz Dried Yellow Split Peas
40 fl. oz. Water
8 oz Boiling Bacon, diced
1 Medium Onion, chopped
1 Small Turnip, chopped
1 Large Carrot, chopped
1 Stick of Celery, chopped
1 Large Potato, cut into 1 inch chunks
Salt and Black Pepper
1. Soak peas in plenty of cold water overnight. Drain Well.
2. Place the drained split peas, bacon, water and onions in a large saucepan, bring to the boil then reduce the heat, partially cover and simmer for 1½ hours, stirring occasionally and adding a little more water if necessary.
3. Add the remaining ingredients and cook for a further 20 minutes or until all the vegetables are tender. Serve hot with dough boys.
Doughboys for Soup (For Dry Soup) Served 4-6
25 min
+5 oz Self Raising Flour
½ tsp salt
Approx. 6 fl. oz. Water
1. Place the flour and salt in a mixing bowl, mix well then gradually stir in enough liquid to form soft dough.
2. Drop tablespoonfuls of the dough into hot soup, cover tightly and simmer for 15 minutes. Do not remove the lid during cooking. Serve hot floating in the soup.
+5 oz Self Raising Flour
½ tsp salt
Approx. 6 fl. oz. Water
1. Place the flour and salt in a mixing bowl, mix well then gradually stir in enough liquid to form soft dough.
2. Drop tablespoonfuls of the dough into hot soup, cover tightly and simmer for 15 minutes. Do not remove the lid during cooking. Serve hot floating in the soup.
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