Newfoundland Flipper Pie
Posted 07-01-2008 at 12:43 AM by Kathy
Newfoundland Flipper Pie
This is a dish native to Newfoundland only as far as I know. It is typically eaten at Easter.
2 seal flippers
1 small turnip, cubed
3 carrots , sliced
2 onions, sliced
1 parsnip, sliced
2 ½ cups water
1 ½ oz screech (Newfoundland hard liquor)
½ fat back pork
2 tbsp vinegar
Pastry:
1 ½ cups flour
2 tsp baking powder
small pat of butter
Cut all fat and slag from flippers, place them in a deep dish and add enough boiling water to cover, add vinegar and set aside to cool, then wipe dry with a paper towel and place in baking pan or large casserole dish. Add pepper and salt to taste, cover with sliced onions and sliced fat pork, dribble the screech over the contents. Cover and cook for 2 hours in a pre heated oven , 375 degrees. Boil turnip, carrots and parsnip in 2 ½ cups of water for 20 minutes. When ready place in baking dish along with flipper. Use vegetable water for gravy... thickened with flour. Make dumpling pastry and pat over flippers and vegetables. Cover and bake gently until pastry is done (about 15 minutes).
This is a dish native to Newfoundland only as far as I know. It is typically eaten at Easter.
2 seal flippers
1 small turnip, cubed
3 carrots , sliced
2 onions, sliced
1 parsnip, sliced
2 ½ cups water
1 ½ oz screech (Newfoundland hard liquor)
½ fat back pork
2 tbsp vinegar
Pastry:
1 ½ cups flour
2 tsp baking powder
small pat of butter
Cut all fat and slag from flippers, place them in a deep dish and add enough boiling water to cover, add vinegar and set aside to cool, then wipe dry with a paper towel and place in baking pan or large casserole dish. Add pepper and salt to taste, cover with sliced onions and sliced fat pork, dribble the screech over the contents. Cover and cook for 2 hours in a pre heated oven , 375 degrees. Boil turnip, carrots and parsnip in 2 ½ cups of water for 20 minutes. When ready place in baking dish along with flipper. Use vegetable water for gravy... thickened with flour. Make dumpling pastry and pat over flippers and vegetables. Cover and bake gently until pastry is done (about 15 minutes).
Total Comments 12
Comments
 |  Mmm flipper pie. Everyone who's not from Newfoundland thinks it's gross but omg it's so good. |
Posted 09-01-2008 at 01:10 PM by batgirl  |
| |  OMG.... I am not coming to Canada at Easter.... YUK! I just cannot imagine me eating poor old flipper.... |
| Posted 10-01-2008 at 10:30 AM by anthony |
| |  I don't really have a religion but I think NOT eating flipper will become one  |
| Posted 10-01-2008 at 08:35 PM by Nicolette |
| | Well unless you are in a restaurant and they tell you what you are being served, if you are in rural Newfoundland at a church potluck or something, you'd better ask before you eat anything, because Newfoundland is full of mystery meat. ;) And actually most people like flipper pie until they are told what it is. ;) |
| Posted 11-01-2008 at 09:36 AM by batgirl |
| |  Hey, so what is the texture like? I am always game for new things (never knock til you try it). I do know turnips are yucky though LOL. |
| Posted 11-01-2008 at 08:55 PM by veiled |
| | I would taste it, I think..... though still not so sure on that one either...... guess it would depend on what mood I'm in and whether I had a beer in hand to wash it out if required. |
| Posted 13-01-2008 at 01:55 PM by anthony |
| |  Yeah, DON'T tell me what I'm eating until I tried it. I'm a real freak with food, I love prawns.... until I was served prawns that LOOKED like prawns. They had legs, and eyes and I felt so guilty! Yeah, I'm from the city, and as far as I'm concerned everything comes from a supermarket..... But Seal Flipper... what does it taste like? |
| Posted 14-01-2008 at 04:20 AM by Lisa |
| |  I believe it is all a matter of perspective really, and what one is used to. In my family, no one will eat beef. We are all quite turned off by it since the onset of Mad Cow Disease. The thought of hamburger made from a cow makes me quite ill. |
| Posted 14-01-2008 at 05:54 AM by Kathy |
| |  I know what you mean about hamburger, Kathy. I'm so conflicted about it. It's been a staple in many meals throughout my life and we still eat it, yet I'm concerned about Mad Cow, all the e coli problems, and factory cattle farming in general. |
| Posted 14-01-2008 at 05:59 AM by hodge |
| | Oh and to answer the questions, seal meat is a dark meat, very lean, and has the texture of steak. It tastes a bit like mild beef liver I'm told, though I do not eat beef liver. The fat part of the seal, which is eaten by the Inuit people of Canada (formally known as Eskimos) taste like mutton apparently. And yes Hodge many people are very conflicted regarding hamburger. We still do eat hamburger, however we eat hamburger made from bison (American buffalo) rather than beef. Bison burgers are delicious. |
| Posted 14-01-2008 at 06:01 AM by Kathy Updated 14-01-2008 at 06:04 AM by Kathy |
| |  I have a vision of these little cartoon flippers flapping out of a pie crust, making that barking sound seals make! I enjoy reading your recipes. I have family from Alaska who eat many similar meals! |
| Posted 01-02-2008 at 12:34 PM by kers |
| |  Killing seals makes me sad; I could never eat an animal that was so damn cute. Now I know how vegetarians feel. It's all what you are used to. |
| Posted 13-06-2008 at 02:24 PM by 2quilt |
Recent Blog Entries by Kathy
- Newfoundland Flipper Pie (07-01-2008)
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