Jiggs Dinner Newfoundland Restaurant Food

JIGG'S DINNER

Steps:

• Equipment 1 large stock pot 2 pudding bags (The amounts listed above below are based on serving 5 people.) When planning to make Jigg's Dinner, the salt beef and the split peas should be soaked overnight to remove the excess salt.
• The next day, dump out the water in which the salt beef was soaking.
• Place the beef in the stock pot and put enough water in just to cover the beef.
• After an hour of soaking, test the water.
• If it is extremely salty, dump out that water and soak the beef for another hour.
• If the water is fine, fill up the pot with water and set it to boil!
• The split peas that have been soaking overnight, must be drained.
• Then, place the peas in the pudding bag (again make sure to wet it), tie it properly and drop in the boiling water.
• Both of the puddings should take close to two hours.
• Now comes the count down for the vegetables.
• The following is a guideline of cooking times for each of the vegetables: Cabbage 40 minutes (1 hour and 20 minutes into the boil).
• Turnips& Carrots 30 minutes (1 ½ hours).
• Potatoes 20 minutes (1 hour and 40 minutes).
• At the 2 hour mark everything should be cooked and it's just a matter of scooping and sorting the vegetables.
• Slice the Dark Molasses Pudding.
• Mash the pease pudding.
• Then it's time to eat.
• HINT: serve with roast of chicken, turkey or beef.
• Pickled beats, stuffing& gravy along with home made buns or bread Whatta Scoff!
• Left over veggies fry up great next day as hash.

NEWFOUNDLAND JIGG'S DINNER

Steps:

• Cover the corned beef with cold water and soak overnight in the refrigerator.
• Drain the beef and place in a large Dutch oven. Cover with fresh water. Place the yellow peas in a triple layer of cheesecloth and tie securely. Place the bag inside the Dutch oven with the beef. Bring to a boil, then reduce to a simmer and cook for 2 hours.
• After 2 hours, add the chopped cabbage, turnip, and carrots to the pot. Simmer for 25 minutes.
• Add the chopped potatoes and simmer an additional 20 to 25 minutes, or until all of the vegetables are fork tender.
• While the vegetables are cooking, prepare the dumpling dough as follows: Combine the flour, sugar, and baking powder in a bowl, then add the water a little bit at a time to make a pasty dough. You may not need to add all of the water. Divide the dough into 6 balls. Be careful not to over-handle the dough.
• During the last 5 to 10 minutes of simmering the vegetables, place the dough balls on top of the vegetables and cover with a lid. Allow the dumplings to steam in the pot for 7 minutes.
• When the dumplings are cooked through, remove all ingredients from the pot and arrange on a warm serving platter. Remove the cooked peas from the cheesecloth bag and mash with the butter and black pepper. Serve alongside the beef and vegetables.