Newfoundland Pudding Bag Food

NEWFOUNDLAND JIGG'S DINNER

Newfoundland Jigg's Dinner image

A traditional Newfoundland meal, comparable to Corned beef and cabbage. Newfoundland is Canada's easternmost province, and is an island in the Atlantic. Make sure that the split peas are securely tied into a cloth bag (pudding bag), a dish towel or cheesecloth, if they escape you will not have a dinner, you will have pea soup!!

Provided by MomWhoCooks

Categories Main Dish Recipes Beef Corned Beef Recipes

Time 11h30m

Yield 6

Number Of Ingredients 12

Ingredients

1 (3 pound) boneless corned beef brisket
1 ½ cups yellow split peas
1 large head cabbage, quartered
1 medium turnip, peeled and cubed
6 carrots, peeled and cut in chunks
6 large potatoes, peeled and quartered
2 tablespoons butter
½ teaspoon black pepper
1 ½ cups all-purpose flour
2 teaspoons white sugar
2 teaspoons baking powder
¾ cup water

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.

Nutrition Facts : Calories 957.6 calories, Carbohydrate 143.9 g, Cholesterol 107.6 mg, Fat 23.7 g, Fiber 16.3 g, Protein 45.8 g, SaturatedFat 9 g, Sodium 1433.9 mg, Sugar 16.4 g

NEWFOUNDLAND FIGGY DUFF

Newfoundland Figgy Duff image

This recipe was in a Newfoundland magazine called "Downhomer", I have not made it but I do like traditional recipes. Sounds delicious. In the instructions it says " pour into a pudding bag and cook with Jigg's dinner for one hour" It also gives an alternate method which I have put into the recipe since I don't know Jigg's or what he is having for dinner :-)

Provided by Bergy

Categories Dessert

Time 1h45m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

3 cups fresh breadcrumbs
1 cup raisins
1/2 cup brown sugar
1 teaspoon ground ginger
1 teaspoon allspice
1 teaspoon cinnamon
1/2 cup molasses
1/4 cup melted butter
1 teaspoon baking soda
1 tablespoon hot water
1/2 cup flour

Steps:

Soak the bread crumbs in water for a few minutes. Squeeze out the water.
Combine the crumbs, raisins, sugar & spices, mix with a fork.
Pour hot water over the soda.
To the crumb mixture add molasses, melted butter & soda.
Add flour & mix well.
Pour into a cleaned, greased tomato can, cover with foil and secure with an elastic band, place can into a large pot of boiling water that comes 3/4 way up the can. Steam for 1 1/2 hours until the pudding looks firm.

Nutrition Facts : Calories 817.1, Fat 16.2, SaturatedFat 8.3, Cholesterol 30.5, Sodium 1020.6, Carbohydrate 158.3, Fiber 5.9, Sugar 76.4, Protein 13.8

PEASE PUDDING

Pease Pudding image

Traditional Newfoundland side dish. This recipe came from the package for an authentic Newfoundland pudding bag. When I was a kid my grandmother made this with Sunday dinner and the taste brings back good childhood memories. note: prep and cook time does not include soaking overnight

Provided by havent the slightest

Categories Lentil

Time 17m

Yield 1 pudding, 10 serving(s)

Number Of Ingredients 4

Ingredients

1 cup split peas
1 teaspoon salt
1 teaspoon pepper
1 teaspoon butter

Steps:

Wash peas, soak in water overnight, then rinse.
Place peas in pudding bag (can use thin towel or cloth).
Tie bag - allowing room for expansion
Cook in salted water for approximately 2 hours.
Remove bag from pot and squeeze out excess water
Remove peas from bag and mash with butter, salt and pepper.
You can press the mixture into a curved cereal bowl, then turn over and tap the bottom to remove. This will give the pease pudding a nice domed shape.

Nutrition Facts : Calories 70.5, Fat 0.6, SaturatedFat 0.3, Cholesterol 1, Sodium 238.8, Carbohydrate 11.9, Fiber 5, Sugar 1.6, Protein 4.8

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