Thu 20 Nov, Toronto, ON, CBC Radio, The Next Chapter with Shelagh Rogers 12:00
Sat 6 Dec, Cambridge, ON, Stoyles Food Wholesale, 1:00 – 4:00
Mon 11 Aug – visit to Deer Lake airport gift shop
Mon 11 Aug – visit to Insectarium, Deer Lake, Lloyd & Sandy Hollett
Mon 11 Aug – visit to Coyley’s, Wiltondale, Kevin, Faye and Gloria
Mon 11 Aug – visit to Grose Morne Interpretation Centre gift shop, Darlene
Mon 11 Aug – visit to Gros Morne Crafts, Rocky Harbour, Michael & Annette Shears
Mon 11 Aug – visit to Shallow Bay Motel, Cow Head, Sharon & Darryl Coles
Mon 11 Aug – visit to Dr Henry Payne Museum, Cow Head, Glenda Bavis-Reid
Sat 23 Aug – Corner Brook, Coles 1:00 -3:00 pm
Sun 24 Aug – Corner Brook, Island Treasures 1:00 – 3:00 pm
Mon 25 Aug – live phone interview with Jonathan Richler for VOCM Nightline 8:30 pm Continue reading
- 4 lbs med-lg Atlantic squid (cleaned)
- 4 tbsp pork fat
- 1 lg onion, sm chopped
- 2 lbs cooked unpeeled sm red & white potatoes, cut in halves
- 1½ cups large bread crumbs
- Salt & pepper
- Parsley sprigs (for garnish)
In lightly salted water, bring squid to a boil (including fins & tentacles) and simmer for 1–1½ hours or until tender. Cooked squid easily breaks when a fork is inserted. Cut up squid in pieces and set aside. In a skillet, med heat, sauté onion in pork fat until golden brown. Add squid, bread crumbs and potatoes. Season to taste. Toss until heated throughout. Serve piping hot, garnish with pork fat & onions with scrunchions .
As described by Divine’s Folk Lore of Newfoundland (1937) in Old Words, Phrases and Expressions; Bangbellies were pancakes made of flour, pork fat and molasses, fried on a pan.
The “Pork Bangbelly”, or “ Bangbelly”, was a dessert that was originated in Newfoundland & Labrador, normally served on Christmas Eve. There are many variations of this dish; however, the basics are as follows: flour, molasses, salt pork, raisins, baking soda and spices (allspice, nutmeg, ground cloves and cinnamon).
Another variation to this dish is adding old dried bread (or leftover bread, as we call it) instead of flour. The result is more like a pudding. Over the years we have added rice, baking powder, eggs (to make it more fluffier) and other dries/fresh fruit. (Kevin J Phillips)
The version of the recipe below is normally how we make our Bangbelly today.
- 1 cup flour
- 1 tsp baking powder
- 1 ½ tsp baking soda
- ½ tsp allspice
- 1 tsp cinnamon
- ¼ tsp ground cloves
- 1 cup molasses
- ½ lb salt pork (cut and cubed)
- 3 cups rice (cooked)
- 2 cups raisins
In a bowl, sift together flour, baking soda, baking powder and spices – set aside.
In a saucepan, add and heat molasses (low-heat).
Cut salt pork in small cubes and fry (until almost all fat is rendered). Add salt pork and fat to molasses while hot.
Add molasses mixture to dry ingredients along with rice and raisins. Mix well. Pour mixture in a 9×9 inch greased pan. Bake at 350ºF for approx 85 minutes. Garnish with black mulberries and cover with a sweet butter sauce. Serve warm with a good cup of steeped tea.
- Ensure salt pork is not totally fried or all fat rendered
- Use other dries or fresh fruit to mixture instead of raisins
Atlantic cuisine means different things to different people, depending on which province you call home. We’ve assembled this delicious prize pack to highlight everyone’s favourites.
To enter, simply click here and like our Facebook post about the contest. And don’t forget to share it with your friends!
You could win these five colourful and creative cookbooks in a handy Atlantic Books Today tote bag:
- The Bologna Cookbook by Kevin Phillips (Flanker Press)
- Maritime Seafood: Chowders, Soups & More by Chef Paul Lucas (Acorn Press)
- Straight from the Line: Recipes and reflections from a chef at work by Jason Lynch (Able Sense Publishing)
- Seasoned by (Nimbus Publishing)
- Mussels: Preparing Cooking and Enjoying a Sensational Food by Alain Bossé and Linda Duncan (Whitecap Books)
Enter before 11:59 p.m. AST on Nov. 2nd. We’ll announce the winner on our Facebook page on Nov. 3rd.
- 1 lb salt cod (pieces or boned)
- 8 med potatoes (or 2 lbs)
- 1 med onion (finely chopped)
- 1 egg (beaten)
- ¼ tsp garlic
- ½ tsp Newfoundland Savoury (optional)
- Butter or vegetable (for frying)
- Flour for dusting
- Salt & pepper
Soak salt fish in cold water for approx 6-8 hours (or overnight) – drain and set aside.
In a pot of cold water, bring potatoes to a boil and simmer for 20 minutes. Add fish and cook for another 15-20 minutes or until fish and potatoes are tender. Remove from heat and drain. Let cool to room temperature.
Transfer fish and potatoes to a large bowl. Add onion, egg, garlic and savoury. Season to taste. Mash ingredients together and form into round cakes. Dust fish cakes (both sides) with flour.
In a skillet, med-high heat, fry fish cakes (on both sides) until golden brown. Serve hot with your favourite side dish. Excellent with a good cup of steeped tea, homemade bread and molasses.
- Shake off excess flour from fish cakes
- Use 1 tbsp of butter or oil at a time when frying fish cakes
- Dust fish cakes in flour just before placing in frying pan
- Add egg if texture is difficult to stick together
- Ensure fat is hot when frying fishcakes, otherwise fat will saturate fishcakes
- Ratio fish to potatoes (1-2)
morro yah – an Irish word of sarcasm like “ I wish you a good time of it” or, “I don’t believe a word of it”
Toutons are a Newfoundland & Labrador original. It is made from a yeast bread dough. It is either fried in salted pork fat or cook on a hot flat surface of a stove. From my area, it was usually fried in pork fat and served with homemade baked beans, a complete meal in several of NL homes back in the day. Sometimes, it was served with a little molasses or eaten as a snack. Whenever there was a mixin’ on (making bread), baked beans were always prepared at the same time.
There are many variations of this recipe; however, this recipe was given to me by my gammy, Angela Kerfont. The intention wasn’t to make toutons, it was designed to make bread for the family, and as always, there was enough dough left over to make toutons. Below is one of the bread recipes for toutons. Please enjoy and let me know how it turns out.
Makes 7-8 lg loaves
- 11 cups water (lukewarm)
- 4 tbsp sugar
- 2 pks yeast
- 7 lbs all-purpose flour
- ¼ cup shortening
- 2 tbsp salt
- Butter (for brushing)
Dissolve sugar in 3 cups of lukewarm water and add yeast. Cover and let stand for 10-12 minutes or until yeast foams.
In a large mixing pan, add flour and make a well in centre. Add shortening, salt and dissolved yeast. Mix mixture utilizing remaining water forming a soft firm dough (add extra flour if necessary).
Place dough on a lightly floured surface and knead for approx 10-12 minutes. Cover with bread-cloth and let rise for 1 hr or until dough doubles in size.
Punch down dough and let rest for 15 minutes. Scale dough into loaf size pieces (three pieces per pan). Shape dough and place into well-greased bread pans. Let dough proof until it almost doubles in size. Bake at 350ºF for approx 1 hour. Remove from oven and brush tops with butter before cooling.
With remaining dough, cut in pieces the size of a walnut. Round them and let rest for approx 10 min. Let proof until dough almost doubles in size. Take each piece of dough; flatten or stretch until ½“ thick. In a skillet, med-high heat, fry dough in pork fat until golden brown on both sides. Serve with a molasses dip.
sparks going to fly – a situation that has been escalated; an argument or fight
September Reading List
There is nothing like waking up on the weekend and frying up some bologna and eggs. Well Kevin Phillips has taken this traditional Newfoundland breakfast and turned it into a variety of meals. At first glance one would ask is there anything else to do with bologna except the classic frying with a ketchup to dip?
In fact, Phillips brings bologna to a whole other level of sophistication. Featuring two hundred recipes, Phillips realized bologna is not just a Newfoundland staple, but it is recognized across the country.
This is not a book as such but a different perspective on a sausage we have all taken advantage of for a long time. Spicy scrambled Eggs with Bologna includes tomatoes and green chili pepper. Afternoon Delight has beans and potatoes for a comforting meal with a twist. There are pastas, salads, perogies and the pictures are the icing on the cake-there is a cake too, if you can believe it. The photos make every recipe even more appealing. So turn those frying pans off, and heat up the stove for some new and adventurous recipes with bologna.
If per chance, you are on or visiting the West Coast of Newfoundland and in the Stephenville area, and in the mood for a “Jiggs Dinner” or as we sometimes call it Saltjunk Dinner or Corned Beef and Cabbage, you have to visit Hartery’s Family Restaurant. My good friend Clayton Moraze, proprietor of this fine establishment will offer you a treat of a lifetime. This fantastic dish is inexpensive and served on Thursdays for lunch, and you want to be extremely hungry because this meal is huge. You get a generous portion of salt beef, pork riblet, potato, carrot, turnip, cabbage and pease pudding, it is absolutely delicious, just like how Mom use to make it.
Saltjunk.com is a website dedicated to Newfoundlanders and Labradoreans at home and abroad, and to other folks who simply enjoy NL culture, cuisine and its traditions. With completion of a Culinary Management program at Liaison College, Oakville, Ont, a Certificate in Baking at George Brown College, Toronto, Ont and a course in Food Photography; my purpose is to add new NL recipes to the existing culinary library and revisit some of the older ones and fine-tune them using today’s techniques (if possible). Also, I want to preserve some of the older and forgotten recipes that have been lost with time.
Re-discover Newfoundland and Labrador Cuisine, bring out the old recipes that your grandma and mom had written down on old scribblers or cook up recipes that were passed down from generation to generation. Relive again the taste. Experience the flavours and aromas that were once an everyday occurrence in our childhood. Can you smell the aroma of old fashion bread baking with a roaster full of hot baked beans in the oven?
Come taste times gone by and traditions of Newfoundland and Labrador. There’s a centuries-old tradition of ingenuity, imagination and inspiration in every morsel. Consider the true blend of Aboriginal, English, French, German, Irish, Portuguese, Scottish and Spanish ancestry in our very unique cuisine.
Savour and experience recipes from times past, such as; Fish & Brewis, Fried Cod Tongues, Cod Fish Stew, Fish Cakes, Toutons, Salt Junk Dinner, Pease Pudding, pea Soup, Dumplings, Cabbage Soup, Colcannon, Flipper Pie, Pan Fried brook Trout, Turr, Baked Salt Water Duck, John Bull Stew, Drawn Butter, Kedgaree, Wild Hare (Rabbit) Stew and Pie, Old Fashioned Bake Beans, Figgy Duff, Pork Bang Belly, Beaslin Cake, Lobsouse, Bake Cod Row, just to name a few.
Just maybe, we can bring back “the good ole times” our grandparents and parents once shared at the kitchen parties, card games, mummering and telling yarns, while we cook up a good scoff with our friends.
If you have any old family recipes pass down or new ones you want to share with the world, please send them to me. If you like, forward a photo of the dish and your recipe, I will post it.