Seals.

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Seals.

Postby LANDROVER ROGER » Sun Apr 21, 2013 7:12 am

Just been having an argument with several people on Facebook page "Real fish fight".Trawlermen on there are calling for a cull because they are "devastating"fish stocks.Anyone have a view?
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Re: Seals.

Postby Bitter End » Sun Apr 21, 2013 9:08 am

Baked Seal Flippers with Vegetables
2 Seal flippers
1 ts Soda
1 qt Cold water
3 sl Salted pork fat
2 Onions, chopped
2 Carrots, cut up
1 Turnip, cut up
1 Parsnip, cut up
5 Potatoes, cut up
1 ts Salt
1/4 ts Pepper

-------------------------------BISCUIT DOUGH-------------------------------
2 c Sifted flour
4 ts Baking powder
1/2 ts Salt
1/2 c Shortening
1/2 c Water (approx.)

Soak seal flippers in soda and water to cover for about 1/2 hour.

Remove the white fat from seal meat with a sharp knife. Wash the meat and cut it into serving portions.

Fry the slices of salt pork in a heavy pot, then remove the "scrunchions".

Brown the seal flippers in the hot fat fat, add one cup water, reduce heat and let simmer until partly tender.

Add the chopped vegetables, except the potatoes, and one cup of water. Boil about 30 minutes.

Add the potatoes, salt and pepper and cook another 15 minutes, adding more water if needed and cook until tender.

Place in a casserole and top with biscuit dough as follows:

Sift flour, baking powder and salt together.

Cut in the shortening with a pastry blender or two knives.

Add the water and blend to make a stiff dough.

Roll out 1/2 inch thick and place on top of meat and vegetables in casserole.

Bake in hot oven 425 deg F. for 20 minutes or until lightly browned.

OR anither wan ==

Chilled Seal an Skart Goulash

Ingredients

5 lbs fresh seal meat, chopped
2 lbs. Skart breasts, deboned, chopped
1 lb turnips
1/2 lb parsnips
1 lb strawberries
4 heaped tablespoons o English mustard

Preparation

Par boil turnips and parsnips in lightly salted water, then pit aside.
In a wok, stir-fry the chopped seal at high temperature until seared, add the Skart breasts an fry another 10 minutes. Add the par cooked vegetables an simmer fur anothir 5 minutes until flavours blend. Cool and refridgerate. Before serving, blend strawberries and mustard together to create a vinegrette, and pour over the chilled goulash and serve.
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Re: Seals.

Postby LANDROVER ROGER » Sun Apr 21, 2013 8:14 pm

Very droll as per usual! :lol:
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Re: Seals.

Postby Crowth » Sun Apr 21, 2013 10:08 pm

What the heck is a 'scrunchion'?
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Re: Seals.

Postby LANDROVER ROGER » Mon Apr 22, 2013 7:04 am

Crowth wrote:What the heck is a 'scrunchion'?

From Wikipedia," Scrunchions is a Newfoundland term for small pieces of pork rind or pork fatback fried until rendered and crispy. They are often used as a flavouring over other foods, such as salt fish and potatoes, and mainly used as a condiment for fish and brewis."
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Re: Seals.

Postby Crowth » Mon Apr 22, 2013 9:20 pm

What the hell is brewis??? Are you making words up, Roger? :lol:
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Re: Seals.

Postby LANDROVER ROGER » Tue Apr 23, 2013 6:56 am

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Re: Seals.

Postby Galaxychoc » Sat Jun 29, 2013 7:58 pm

I like the seals, they are part of life here in Kintyre. I understand that its the fishermans living and dont want anyone to lose their income but I havent seen a poor fisherman yet...I could be wrong of course. :@
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