Make a meal of it
The Food Dude helps us prepare flippers
I love controversy and debate. Australian comedian and laureate Tim Minchin once said (loosely quoted) that it is through debate that we grow, discerning truth from falsehood one argument at a time. I’m inclined to agree. Hunting seals in Newfoundland and Labrador has been a widely controversial and debated topic for decades worldwide and while my stance on most animal rights issues is in favour of the animal, I am actually on the side of the hunters for this one.
Bearing my love of animals in mind, it came as a small surprise to many of my friends when I recently got excited over the prospect of cooking up a seal flipper stew. After announcing my intent on social media (as I’m prone to do) my inbox lit up like the Pacific Theatre with friends and acquaintances asking me if I had lost my mind, if it was really me, or if I had even heard of the seal hunt controversy.
In one way or another I responded as saying that if it’s already dead and not my fault - I’ll cook it, that seal meat is my favourite meat on earth, that there’s numerous seal out there and that unlike cattle, at least these creatures got to live some of their happy natural lives before getting hunted by humans, which historically speaking were one of the seals natural predators for millennia, along with sharks and orcas.
As was to be expected, debate followed and I welcomed it, all the while preparing my seal flipper stew with the help of my Dad (I’ll admit, he did most of the work while I debated) and although I did change my mind on a number of points, so did they. In the end we all came to a ‘group chat consensus’ that properly regulated seal hunting was fine, and that the flipper meat was indeed extremely delicious. Especially then prepared in the following recipe:
Carson’s Seal Flipper Stew & Piecrust
2 medium sized harp seal flippers
2 cups water
1 medium onion, large dice
3 medium potatoes, cubed
1 small turnip, cubed
3 medium carrots, coined
2 cups broccoli florets
2 cups flour
2 tbsp baking powder
1 tsp sugar
¾ cup fresh milk
1 tsp savoury
salt and pepper to taste
Preheat oven to 350 degrees. Trim flippers of excess fat and gristle. Place them in a medium roaster, season with salt and pepper, sprinkle with diced onions and add your water. Cover and roast for approx. 50 minutes. Next, prepare your carrots and turnip. Add them to the roaster as well and roast an additional 30 minutes. Prepare your potato and broccoli. Add these to the roaster and roast 30 more minutes. Mix all remaining ingredients in a small bowl to make dough and layer this evenly atop the other ingredients. Cover and bake for approx. 15 minutes or until crust is golden brown.
While a long process, this stew is by far one of the most tender and decadent meals a person could ever have and I highly recommend trying it.
Seal later… sorry.