Fish Cakes

 about 2 cups salt fish(dont' forget to soak overnight)

10 potatoes(peeled)

boil up potatoes and salt fish together(be careful for whatever reason saltfish foams up and boils over very easily). When potatoes are cooked, remove from heat and drain. I usually let cool for about 15min in the strainer.

Get your masher out and mash it together.

Add: one egg,one chopped up onion

pepper

savoury

mix up

Next get a bit of flour on a plate

Now take your rings off cause your hands are gonna get yucky.

take the potato mixture(about a bit bigger than a tim bit) roll that in your hand then flatten. Flour each side then set aside. Repeat until you are out of mixture.

Next you will need "scrunchions" these are little pieces of pork fat.(you can use bit of oil in frying pan instead). I take a hand full of scrunchions and put them in the microwave for about 3 minutes.

I used the oil from these to fry my fish cakes in. Just fry til brown on both sides.

The tiny pieces of scrunchions are eaten with the fishcakes.(I eat them in the same mouthful with the fishcakes)

Thanks! I do love scrunchions!

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Kardea,

 

 Would you by change have a recipe for Newfounland pea soup and dumplings? thanks 

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Draco Dormiens Nunquam Titillandus
"Take sides. Neutrality helps the oppressor, never the victim. Silence encourages the tormentor, never the tormented." E. Wiesel
OKP's Resident B****
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Soak a bag of yellow split peas over night, soak a piece of salt meat over night, Size depends on how much you like it or how salt you want your pea soup.

Dice the salt meat start to boil, add peas cut up one onion, I like it just like that boil for about two hours until nice a creamy. Other people add turnip and carrots to the soup.

Dumplings on the other hand I know how to make but it does take an expert to make them nice and fluffy and tasty. You will not hear many modern day newfies say they know how to make them  like their mom or grandmother did.

It is a saturday night tradition to have pea soup something light and easy before the big dinner on Sunday.

Angie

Here's the recipe I use for my dumplings (or doughboys as we call them)

1 cup flour                1 tsp. baking powder

2 tbsp. sugar             milk or water to moisten 

Stir all together.   Mixture will be fairly thick.   Drop big blobs on top of your soup (or stew).  Cover and try to resist peeking for at least 15-20 minutes. 

Can anyone explain to me how to make Newfoundland style dressing? When I had it with my fish and chips there, it was so good and moist and tasty. Someone told me to make it, just grate a piece of bread and add savoury. That's it. No cooking or liquids or anything else. It definitely didn't taste the same. Kinda tasted like grated cardboard with dry leaves in it, actually.

So what's the secret?

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I use the grated bread and savoury.  I also finely chop a small onion, some salt and pepper and rub a couple of tablespoons of butter into the mixture.  It should hold together in your hand when you squeeze it.  I know people who add a little water or apple juice as well.  If you do that, cut back on the butter.   I just recently had a nice dressing done with dillweed instead of the savoury.  It was quite good!

 Ms Angie and Daisy -girl  THanks so much!

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Draco Dormiens Nunquam Titillandus
"Take sides. Neutrality helps the oppressor, never the victim. Silence encourages the tormentor, never the tormented." E. Wiesel
OKP's Resident B****
Imprudens est draconem vivum de consiliis tuis omittere.
Steet team Leader for NYS, OH and Southern Ontario.

I add an egg to the dressing too

Thanks for the dressing insight folks! Kardea, how do you mean you add an egg? Like a cooked scrambled egg?? Or do you put the grated bread/savoury/etc. and the egg in a skillet and cook the lot of it??

As to the bread...any particular kind? Or do I just grate a couple fresh slices of my regular sandwich wheat bread and call it a day? Also, should I be using fresh savoury? Or is the dried kind what's normally used? I had an adventure and a half just finding the dried stuff here (had to go to an expensive specialty natural foods market in even when I was living in NYC to hunt it down).
 

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"We are here to unlearn the teachings of the church, state, and our educational system. We are here to drink beer. We are here to kill war. We are here to laugh at the odds and live our lives so well that Death will tremble to take us."
-Charles Bukowski

"Bad as I am, I'm still here."

I am having the same time trying to find savoury.  I found a conction of savoury +4 (not sure what the +4 means) so I might have to go with that.  Now, please don't throw a wet noodle at me, but what exactly is salt fish -- is it a genric name for say haddock or cod or is it something more specific?   I'd like to try this recipe sometime, but I figure I better get the main ingredient correct

As for the bread, I usually use day old white bread (or wholewheat in a pinch) or even some left over hotdog and hamburger buns.  What I usually do is throw the crusts from the sliced bread in a bag in the freezer and just pop some out when I need dressing.   I usually use the store bought, dried savoury.

Salt fish, at least here, is cod.  Although, my husband salts turbot and its deadly baked in the oven.

Okay... just asking another question about salt fish... just to clarify... it can be any type of fish but salted right??? then you soak it overnight right???

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My understanding of salt fish is that it is a preservation technique that dates back to before refrigerization.  Fisher's would salt the fish as it was caught, so it wouldn't go bad before they could get back to shore.  Here's what Wikipedia has to say on the subject:

http://en.wikipedia.org/wiki/Fish_curing

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The process of salting and drying the cod changes it - it's sort of a marine version of ham.  Having been emptied of its native water, and then having it replaced with new water, changes the texture and flavor.

Here's my (admittedly Bostonian) salt cod recipe:

Back Bay Bacalhao

1 lb salt cod, washed & soaked
4 medium red potatoes
Olive oil
10 oz fresh mushrooms
Plenty of fresh oregano & basil
2 handfuls scallions (or garlic chives,
   if they're taking over the back yard anyway)
1 lb can diced tomatoes in juice
1 12-oz bottle Cider Jack (or Woodchuck -
   NOT Magner's; it's nasty!)
Salt & pepper

First, taste your fish - is it tender and not salty?  Good!  If it's still tough & salty, give it another wash & soak and do the rest tomorrow after you've changed the water a few times.

Dice spuds small & put in cold water.  Slice mushrooms, chop oregano and basil and set aside, chop scallions, peel garlic.

In a large stew pot, heat up olive oil until smoking hot.  Drain & blot potatoes and place in hot oil, doing your best not to get splattered.  Fry until soft, stirring constantly with spatula & scraping up what stickage you can (don't worry about it unless it starts to scorch - you can de-stick it later.)  Add mushrooms, saute for a couple minutes.  Add scallions and crushed garlic, stir, add canned tomatoes and cider.  The liquid will soften any potato starch stuck to the bottom - use this opportunity to scrape the bottom of the pan.  Turn heat down to a simmer.

Drain fish and add to vegetable mixture, pulling apart any large pieces.  Add chopped oregano and basil, and salt and pepper to taste.  Simmer 1/2 hour.  Serve with Italian bread.  Serves 8 starving students, 7 scullers, or 6 marathon runners.
 

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