Make a meal of it

The Pilot - - Front Page - Terry Bursey The Food Dude

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.

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