“What are some of the traditional and popular dishes that one can try in Gander, Newfoundland?”

Gander, a small town in Newfoundland and Labrador, Canada, has a rich food culture that is influenced by its coastal geography, harsh winters, and historical ties to Irish and English cuisine. Here are some typical and regional foods to try in Gander.

– Cod tongues: A delicacy in Newfoundland, cod tongues are the muscle from the jaw of the cod fish. They are often battered and fried and served with tartar sauce. The Gander restaurant, The Dock Marina, serves cod tongues as an appetizer.
– Toutons: A traditional Newfoundland breakfast food, toutons are doughy balls fried in pork fat and served with molasses. The recipe is simple: mix flour, baking powder, salt, and water to make a dough, flatten it into small cakes, fry them until golden brown. Try toutons at the Gander Heritage Memorial Park Café.
– Jiggs Dinner: A hearty Sunday roast meal that originated in Ireland and became popular in Newfoundland, Jiggs Dinner consists of boiled salt beef, cabbage, turnips, carrots, peas pudding, and potatoes. The Gander Legion serves Jiggs Dinner on Sundays.
– Fish and Brewis: Another traditional Newfoundland dish, fish and brewis is made of hard bread soaked in water and served with boiled salt cod, scrunchions (crispy salt pork), onions, and drawn butter. The recipe is time-consuming but worth the effort. You can find fish and brewis at the Albatross Hotel’s restaurant, Rosie O’Grady’s.
– Moose Stew: Moose hunting is a popular activity in Newfoundland, and moose meat is a staple in many households. Moose stew is a hearty and savory winter meal that includes potatoes, carrots, onions, and moose meat cooked in a savory broth. The recipe varies, but you can try it at the Olde Shoppe Restaurant in Gander.
– Toutière: A French-Canadian meat pie that is popular in Gander, toutière combines ground pork, spices, and vegetables in a flaky crust. It is often served during the holidays but can be found year-round at the Olde Shoppe Restaurant.
– Lobster: As a coastal town, Gander has access to some of the freshest seafood in the world, including lobster. The Dock Marina serves lobster as a main dish, boiled or grilled, with sides such as garlic butter and roasted potatoes.

In addition to these foods, Gander has a thriving pub culture with local beers and pub food such as fish and chips, burgers, and wings. The Olde Shoppe Restaurant and Rosie O’Grady’s are good places to try pub food.

Recipes:

Toutons:
Ingredients:
– 3 cups flour
– 1 tsp baking powder
– 1/2 tsp salt
– 1 1/4 cups water
– Pork fat or oil for frying
– Molasses for serving

Directions:
1. In a large bowl, mix the flour, baking powder, and salt.
2. Add the water and stir until a dough forms.
3. Knead the dough for a few minutes until smooth.
4. Heat a skillet over medium-high heat with enough pork fat or oil to cover the bottom.
5. Flatten the dough into small cakes and fry them in the skillet until golden brown on both sides.
6. Serve hot with molasses.

Moose Stew:
Ingredients:
– 1 lb moose meat, cut into cubes
– 4 potatoes, peeled and cubed
– 2 carrots, peeled and sliced
– 1 onion, chopped
– 3 cups beef broth
– 1 bay leaf
– 1 tsp thyme
– Salt and pepper
– 2 tbsp flour
– 2 tbsp butter

Directions:
1. In a large pot, heat the butter over medium-high heat.
2. Add the moose meat and cook until browned on all sides.
3. Add the potatoes, carrots, onion, beef broth, bay leaf, thyme, salt, and pepper.
4. Bring to a boil, then reduce heat to low and simmer for 1-2 hours until the meat is tender.
5. In a separate bowl, mix the flour with a little water to make a paste.
6. Stir the flour paste into the stew to thicken it.
7. Serve hot.

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