PEASE PUDDING
Traditional Newfoundland side dish. This recipe came from the package for an authentic Newfoundland pudding bag. When I was a kid my grandmother made this with Sunday dinner and the taste brings back good childhood memories. note: prep and cook time does not include soaking overnight
Provided by havent the slightest
Categories Lentil
Time 17m
Yield 1 pudding, 10 serving(s)
Number Of Ingredients 4
Steps:
- Wash peas, soak in water overnight, then rinse.
- Place peas in pudding bag (can use thin towel or cloth).
- Tie bag - allowing room for expansion
- Cook in salted water for approximately 2 hours.
- Remove bag from pot and squeeze out excess water
- Remove peas from bag and mash with butter, salt and pepper.
- You can press the mixture into a curved cereal bowl, then turn over and tap the bottom to remove. This will give the pease pudding a nice domed shape.
Nutrition Facts : Calories 70.5, Fat 0.6, SaturatedFat 0.3, Cholesterol 1, Sodium 238.8, Carbohydrate 11.9, Fiber 5, Sugar 1.6, Protein 4.8
FAGGOTS WITH ONION GRAVY
Made from pork shoulder and pigs liver, meatball-like faggots are a blast from the thrifty past - serve with mashed potatoes
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 2h
Number Of Ingredients 13
Steps:
- Heat oven to 160C/140C fan/gas 3. Lightly oil a very large roasting tin. Tip the stuffing mix into a large bowl, add 500ml boiling water, stir and set aside.
- Pulse the pork in a food processor until finely chopped. Add the liver and pulse again. Add to the stuffing with the mace, 1 tsp salt and plenty of black pepper. Stir well. Shape the mixture (it will be very soft) into 24 large faggots and put in the prepared tin.
- To make the gravy, fry the onions in the oil until starting to turn golden. Add the sugar and continue cooking, stirring frequently, until caramelised. Tip in the vinegar and allow to sizzle. Mix the flour with a couple of tbsp water. Pour the stock into the onions, then add the flour paste and cook, stirring constantly, until smooth and starting to thicken. When it is thick, pour into the tin with the faggots, cover with foil and bake for 1 hr until cooked through. Serve sprinkled with parsley, with mash and a veg, if you like.
Nutrition Facts : Calories 208 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 26 grams protein, Sodium 1.2 milligram of sodium
PEASE PUDDING
Serve this comforting side dish with cooked meats, such as ham. Traditionally, this classic British dish is simply made using yellow split peas, water and spices
Provided by Esther Clark
Categories Side dish
Time 2h55m
Number Of Ingredients 8
Steps:
- Tip the peas into a bowl, cover with cold water and leave to soak overnight.
- Heat the oil in a medium saucepan. Add the onion and carrot and fry over a low heat for 10-15 mins, or until soft and translucent but not brown.
- Drain the peas and tip into the saucepan with the bay leaf and thyme. Cover with about 1 litre cold water, bring to the boil and skim off any foam. Reduce the heat to a simmer and cook, stirring often, for 2 hrs 30 mins, or until the peas are soft, adding more water as needed (you may need to add about 500ml). Remove and discard the bay leaf and thyme. Blitz with a hand blender until smooth, then stir through the vinegar and butter. Season with sea salt and some black pepper, then serve with thick slices of roast ham.
Nutrition Facts : Calories 433 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 5 grams sugar, Fiber 10 grams fiber, Protein 22 grams protein, Sodium 1.01 milligram of sodium
PEASE PUDDING AND FAGGOTS
This famous oldtime dish will warm you up on a cold night. A favourite of my clients I was asked to cook this often. Served with a rich onion gravy it is still a winner. You could serve boiled potatoes and cabbage to make a larger meal.
Provided by Brian Holley
Categories Pork
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place the bread in a bowl and cover with warm water, leave for five minutes.
- In a food processor mix the liver, bacon fat and the onion, do not over process, the ideal is a course mix.
- Press the bread as dry as possible and beat with a fork till smooth, add the herbs and seasoning to the bread. Add the minced meat and mix the bread and meat well.
- Flour hands and form the mix into largish balls , not too large!
- Place in a lightly greased tin and bake in the oven 450 degrees till firm, about 45 minutes.
- Meanwhile put the lentils in a pan, cover with water bring to the boil, reduce heat and simmer till soft. Drain the lentils and mash them adding the salt.
- Serve the faggots on a bed of lentils with a rich onion gravy poured over. Wonderful.
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