Pea Soup With Doughboys Food

TRADITIONAL NEWFOUNDLAND PEAS SOUP & DOUGHBOYS

Steps:

• Method: 1 -In a bowl of cold water soak salt beef or salt spareribs and in another bowl of cold water soak your yellow split peas overnight. 2 - The next day, Start the cooking on your salt beef in a pot of hot water for about 30 minutes then drain off and cut in small pieces. 3 -Drain off water from your peas, then in a large boiler add six cups of broth and salt beef also pieces of ham start boiling on a medium heat with lid half opened, for one hour stirring occasionally. 4 - After cooking for one hour add all your vegetables and black pepper, butter continue boiling on a medium heat stirring occasionally for another hour. 5 - When peas soup have almost cooked start adding your dough for your doughboys, take scoops of dough with a tbsp and drop in the soup cook for about five to ten minutes covered. 6 - Start plating peas soup and top with fresh herbs and more black pepper. "Peas cooked in a cotton bag with your boiled jiggs dinner also can be used for your peas soup, just add vegetables and broth boil for about half hour then add doughboys cook for another five minutes." Doughboys recipe: 1 1/2 cups flour 1/4 cup butter 3 teaspoons baking powder 1 teaspoon salt 1 cup cold water or milk Doughboys method: 1. Cut butter into small pieces then add to flour, baking powder and salt. 2. Add water or milk to make a soft dough. 3. Drop a tablespoon full into soup, cover pot tightly and cook for 5 to 10 minutes.

NEWFOUNDLAND STYLE PEA SOUP WITH DOUGHBOYS (DUMPLINGS)

Steps:

• For the soup:.
• Soak salt meat or sparerib and peas overnight. Drain off water. Add 6 cups of water and onion and simmer gently for 3 hours. About 20 minutes before serving, add vegetables.
• Make doughboys as follows:.
• Cut butter into small pieces into small pieces in the flour, baking powder and salt. Add water or milk to make a soft dough. Drop by teaspoonfuls into soup. Cover pot tightly and cook for 15 minutes.

MAORI BOIL-UP WITH DOUGHBOYS (DUMPLINGS)

Steps:

• Add stock, water and pork to pot, bring to a boil then cover and simmer for an hour.
• Soak watercress in cold water for 10 minutes. (This removes bitterness) Squeeze out moisture and break into pieces. Set aside.
• Add kumara, onion, green onion and tomatoes to stock and simmer for 15 minutes.
• Remove pork and chop into pieces. Return meat to stock and boil for 5 minutes. Add salt and watercress and simmer for 15 minutes.
• Meanwhile make the doughboys. Cut butter into dry ingredients until it resembles coarse cornmeal. Stir in enough milk to make a stiff, slightly sticky dough.
• Drop either teaspoon or tablespoon sized amounts of the doughboy mixture into the the boiling pot, cover and cook for about 10-15 minutes. Don't lift lid while cooking. Larger doughboys will take a bit longer.
• Serve with a garnish of chopped cilantro.

PEA SOUP WITH DOUGHBOYS

Steps:

• Soak salt meat and split peas separately ovenight. (If using a ham bone, it does not need to be soaked.).
• Combine meat, peas, water and chopped onion in a large saucepan.
• Bring to a boil; simmer 2-3 hours or until peas are soft.
• Remove meat; remove from bone and cut into pieces.
• Return to saucepan and add celery, potatoes and carrots.
• Simmer 30 minutes or until vegetables are nearly tender.
• While soup simmers, mix together flour, baking powder and salt.
• Cut in margarine; add water or milk to make a soft dough.
• Drop by teaspoonfuls into soup.
• Cover tightly and cook 15 minutes. If soup is too thick, thin with water.
• Reheat and serve.