Cod Sounds Recipes:
Sift below ingredients together:
3 c flour
1 tsp cinnamon
3 tsp ground ginger
½ tsp cloves
1 tsp salt
¾ tsp soda
In a Separate bowl:
Step 1 - Cream:
½ c + tbs margarine
½ c sugar
Add: 1 beaten egg, 1 c molasses
Step 2 - Add dry ingredients, gradually in about 1/3rd’s , and add 1 cup of hot water (hot from the tap is good enough as long as it’s hot) in 1/3rd’s simultaneously.
Mix until all is blended nicely. Butter and flour well a tube pan, bake 45 min at 350 deg.
Wild Game Pie with Hot Crust Pastry:
Combine and let sit overnight in refrigerator:
1 ½ lbs minced or finely sliced game meat or pork
¼ cup brandy or port
¼ tsp all spice
2 tsp fresh thyme
1 tsp fresh sage
¼ garam masala
1 small onion chopped
2 cloves garlic crushed
1 tsp salt
½ tsp pepper
Hot Water Crust Pastry:
• 1 2/3 all purpose flour
• ½ tsp salt
• ¼ cup lard or white veg. fat
• 6 Tbsp water
HOT WATER CRUST PASTRY:
Sift the flour and salt into a bowl, making a well in the centre.
Place the water and lard into a saucepan, when the lard has melted take off the heat.
Pour the mixture into the centre of the flour. Working very quickly, mix with a wooden spoon.
Then knead with hands to produce a smooth and elastic dough. Allow to rest in a warm
place for 15 to 20 minutes.
(This pastry must be used whilst still warm, otherwise it will become brittle and hard to mould.
I keep mine in a small pan over gently simmering water.).
MAKING THE PIE:
Grease a loose-bottom pie/cake tin or a special decorative pie mould
- grease it liberally with melted butter or lard.
Pre-heat the oven to 180C/350F/
Take two-thirds of the warm pastry, form into a large, flat disc and put in the bottom of the
tin or pie mould. Gently press and mould until the pastry covers the base and sides of the tin,
keeping it as even as possible.
Fill the pastry pie case with the pie filling mixture - packing it down well.
Moisten the top edges of the pastry with the beaten egg. Roll out the remaining pastry and cut a
circle or oblong to fit the top of the tin. Place over the filling and seal the edges, without
pressing the pastry down too heavily. Trim the edges. Make a hole in the top centre of the
pie and use any pastry trimmings to make pastry leaves
and decorative trimmings. Press these onto the top of the pie and glaze the whole thing
with beaten egg.
Bake 350, 45 min
Alleys Irish Soda Bread and Scones
4 cups white flour
1 teaspoon salt
1 teaspoon bread soda
1 ½ to 1 ¾ cups of sour milk or butter milk to mix
Fully preheat oven to 450 F/Gas mark 8
Sieve the dry ingredients. Make a well in the center. Pour most of the milk in at once. Using one hand, mix in the flour from the sides of the bowl, adding more milk if necessary. The dough should be softish, not too wet and sticky. When it all comes together, turn it out onto a well floured work surface. WASH AND DRY YOUR HANDS. Tidy it up and flip over gently. Pat the dough into a round about 1 ½ inches deep and cut a cross in it to let the fairies out ! Let the cuts go over the sides of the bread to make sure of this.
Bake in a hot oven 450 F /Gas mark 8 for 15 minutes, then turn down the oven to 400 F/ Gas mark 6 for 30 minutes or until cooked. If you are in doubt, tap the bottom of the bread if it sounds hollow it is cooked.
Cheddar Cheese Soda Bread
Egg wash the surface of the bread, mark into 6 to 8 wedges. Scatter with 1 cup of grated cheddar cheese and bake as above.
White Soda Scones
Make the dough as above but flatten the dough into a round approx.. 1 inch deep. Cut into scones. Cook for 20 minutes approx. in hot oven 450 F/Gas mark 8
White Soda Bread with Herbs
Add 2 Tablespoons of freshly Chopped herbs (rosemary, sage, thyme, chives, parsley, lemon balm) to the dry ingredients and continue as above. Shape into a loaf and bake as for soda bread.
Cheddar Cheese Scones or Herb and Cheese Scones
1 cup grated mature cheese
Make the White Soda bread or herb bread. Stamp into scones, brush the top of each one with egg wash then dip into grated cheese, bake as for soda scones, or use to cover top of casserole or stew.
Salted Moose Meat “salt beef”
· 2.25kg | 5lb moose meat (no thicker than 4" so cut it up if you need to)
· 600g | 1lb 5oz salt
· 30g | 1oz Prague powder No.1
· 5 liters water
· 1 tbsp black peppercorns or ground pepper
· 2 bay leaves
· 1 onion chopped
· a few juniper berries
Bring to a boil 1 ltr of water, salt, pepper, bay leaves, juniper berries and prague powder. Let cool and then add to 4 ltrs of cold water.
Once liquid is fully chilled add your meat and weigh down the top so the meat is completely submerged in the liquid. Place in a fridge or outside in a shed if it is cold enough for 7 days. Make sure that your meat is no thicker than 3” or the salt will not have enough time to cure evenly.
Remove the meat from the liquid as much as you want at a time and place in clean fresh water, enough to cover the meat by a couple of inches, but no more or your meat will not be salty enough. Boil for 3-4 hours plus if needed depending on the cut of meat, a boneless inside round for example will only need abhor or so. Ribs take 3-4 hours and you may need to replace some water as you go. Taste your water and the meat to be sure that it’s not too salty, if it is add more water. Drain and devour :) Makes wicket sandwiches with sauerkraut and pickle.
I do not soak this meat or change the water but you be the judge of your own taste :)
Nans Traditional Newfoundland Tea Buns
4 cups flour
6 tsp baking powder
1 cup butter
1 tsp salt
1/2 cup sugar
1 cups raisins
Mix together 1 cup of the milk and two eggs (reserve remaining 1/4 cup of milk to add only if needed)
Gently bring together the mixture with a light touch patting, not kneading. Pat to and 1 inch thickness on a floured surface, cut out rounds with a glass and lay on parchment paper . Brush with egg wash for a nice browning
Bake 425 for 20 minutes
My Favourite Gingerbread
4-1/2 cups all-purpose flour
2 tablespoon ground ginger
1 tablespoon unsweetened cocoa powder
2 teaspoons cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon freshly grated nutmeg
1 teaspoon baking soda
1 teaspoon salt
3/4 cup unsalted butter, softened
3/4 cup firmly packed light brown sugar
1 large egg, at room temperature, lightly beaten
1 cup fancy molasses
For the Royal Icing (Optional)
2 egg whites (or 1-1/2 tablespoons powdered egg white and 1/4 cup warm water)
pinch cream of tartar (optional)
2 cups confectioner's sugar, sifted
food colouring (optional)
In a medium bowl, whisk together the flour, cocoa, spices, baking soda, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together on medium speed until light and fluffy, about 3 or 4 minutes. Scrape down the sides of the bowl and add the egg, beating well. Gradually add the molasses and continue to beat until it's smooth.
Scrape the sides of the bowl again. Turn the mixer down to low and add the dry ingredients in 2 portions, mixing until just barely combined. Remove from the mixer. At this point, every time I make this recipe, I think I mis-measured something because the dough is so crumbly. Trust me – knead it together by hand for a minute, and it will come together.
Divide the dough into 3 equal portions. Flatten each piece to about 1/2" and wrap each in plastic. Refrigerate for at least 3 hours (overnight is fine).
When ready to bake, preheat the oven to 350°F. Remove one of the dough pieces from the fridge (many people recommend rolling the dough out cold, but I find it easier to work with when it's warmed up a bit). On a lightly floured surface, a silpat sheet, or a sheet of wax or parchment paper (whatever your preference), roll the dough out to 1/8" to 3/16" thickness.
Cut the dough into desired shapes and transfer the cut pieces to your cookie sheet. I find that dipping the cookie cutter in flour after each cut helps prevent sticking. Once you have a sheet full, bake the cookies for about 10 minutes, rotating the baking sheet halfway through, until they just begin to colour. Allow to cool on a wire rack for a few minutes before removing the cookies from the pan and allowing them to cool completely before icing.
Repeat with the rest of the dough.
Some recipes call for whipping the egg whites to a stiff peak before adding the sugar, but I don't think that's necessary. The first recipe I tried just called for combining the ingredients together right off the bat and mixing, and it worked fine, so I've stuck with that.
Yorkshire Pudding Recipe
1 cup milk
1 cup flour
1/4 teaspoon salt
Mix salt and flour and add milk gradually, to form smooth paste. Add eggs and beat 2 minutes with an egg beater. Cover bottom of 2 HOT HOT muffin pans (put them in your 450 oven for 15 min) with melted butter and pour mixture in pan 1/2 inch deep. Bake in hot oven (450 F) 15 minutes, reduce heat to moderate (350F). and bake 10 to 15 minutes longer.