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If ever you’re looking for a Penguin cookbook, you have to head no further than Port Lockroy. There are penguins for the taking everywhere. In fact, if you’re not completely tired of smelling Penguin crap by the time you’re done with your visit, then you’re a much better person than I am.
Port Lockroy is also one of the places that you can send postcards from Antarctica. Selling stamps is one of the main sources of income for the UK Antarctic Heritage Trust, based in Port Lockroy.
There is a nice museum at Port Lockroy, where I happened to stumble on the Original Penguin Cookbook : Fit for a ‘FID’. You can purchase the book at the following link … or just go to Port Lockroy and buy it there. Now I have to submit my recipe for “Curry Penguins in a Demi-Glace” or “Curry Penguins with Puncheon Rum” or “Curry Penguins with seared Foie Gras” …. ahhhhh the possibilities. How about a Penguin Foot Souse?!?!
Fit For A ‘Fid’ is an insightful record of the recipes used by men who worked for the Falkland Island Dependencies Survey during the 1950s and 1960s. Many of the recipes and ingredients are so obscure for the modern day thereby inviting readers to understand the difficulty with which the early explorers lived and how much has changed since.
After all these Penguin pictures, you know you want some more recipes … so here you go. I even included a Seal recipe for diversity.
Roast Penguin
Ingredients:
- Penguin breasts
- Butter
- Beef suet
- Dried onions
- Flour
- Gravy granules
- Salt and pepper to taste
Method:
Season the penguin breasts well with salt and pepper and dip each piece in melted butter. Roll in flour and fry in beef suet to seal the meat, turning once. When each side is crisp, place in baking tray and pour over the fat from the frying pan. Sprinkle with dried onion and cook in the oven on medium heat until tender. For the gravy – stir a teaspoon of flour into the cooking fat then add a spoon-full of gravy granules and sufficient water or stock to thicken.
Savoury Seal Brains (on toast)
Ingredients:
- 1 seal brain
- 3 powdered eggs
- Grated cheese
- 1 dessert spoon tomato sauce
- 3oz. Butter
- salt, pepper and grated nutmeg to taste
Method:
Finely chop the brains and mix with the powdered eggs, tomato sauce and nutmeg. Melt the butter in a pan and ad the brain mixture. Cook for a couple of minutes, stirring continuously. Serve on hot buttered toast and sprinkle with grated cheese.
Escallops of Penguin
Ingredients:
- Penguin breasts
- Dried onions
- Milk
- Batter mix
- Flour
- Beef suet
- 1 tin of condensed mushroom soup
- Salt and pepper to taste
Method:
Cut the penguin breasts into thin slices and soak in milk for about two hours. Pat dry, season with salt and pepper and flour the penguin escallops. Mix the onions into the batter. Dip the meat in the batter and deep fat fry. Pour the heated soup over the battered penguin as a sauce.
Sautéed Penguin
Ingredients:
- Penguin breasts
- 1 cup of dried onions
- 1 tin tomatoes
- 1 tin tomato soup
- 4oz. butter
- Mixed herbs
- Salt and pepper to taste
Method:
Cut the penguin breasts into small pieces and fry in the butter until brown then add the onion. Drain the tomatoes and mash half the tin into a purée, then stir into the meat and onion mixture. Add salt and pepper and some mixed herbs and the tomato soup. Simmer until the meat is tender and the sauce had thickened.
N.B. The meat of young shags, seals and penguins makes excellent eating, but in the natural state is rather too highly flavoured to be palatable. It should therefore be washed thoroughly and hung in the fresh air for a few days (in the case of shags, a couple of weeks), before cooking. The meat is further improved by blanching. Remove all blubber before cooking and replace the fat with beef suet when cooking.
Disclaimer: In the unlikely event that you manage to get hold of some penguin meat, Rishiray.com or NMAS takes no responsibility for you following these recipes!
