Traditional Newfoundland Jiggs Dinner
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- Опубліковано 23 жов 2020
- In this video I’ll show you how to make a classic Newfoundland Jiggs Dinner! Some families eat a version of this every Sunday or for special occasions like Thanksgiving, Easter, and Christmas. Give this recipe a try and let us know how it turns out in the comments below!
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Printable recipe: samandfengcooking.com/
Recipe:
2-3 lbs salt beef
1 head of cabbage
1 medium rutabaga
6 medium carrots
4 parsnip
6 large potato
1 chicken
1 small onion for chicken
Pease pudding:
1 ½ cup yellow split peas
2 tablespoons butter
Pepper to taste
Dressing:
1 small loaf of bread
1 small onion
¼ cup melted butter
2 tablespoons savory
1 small apple
1. Cut salt meat into smaller chunks if needed. Cover with cold water and soak overnight.
2. Prepare the dressing, blend the bread to make fine breadcrumbs. Chop the onion and apple. Add it to the breadcrumbs along with melted butter and savory.
3. Stuff the chicken with the dressing until full. Add the rest of the dressing to tinfoil making sure it’s all covered. Cook it in the oven with the chicken.
4. Season the chicken with salt, pepper and savory. Cut an onion and add it to the roasting pan along with 1 cup of water.
5. Cover the chicken and cook at 350°F for around 30 minutes. After 30 minutes remove the cover and cook for another 30 minutes to an hour depending on the size. The thermometer should read 165°F.
6. Add the split peas to a pease pudding bag. If you don’t have one you can use cheesecloth.
7. Add the salt beef to a large pot. Tie the pease pudding bag onto the handle. Cover the pot full with water, bring to a boil and reduce to a simmer for 2 hours.
8. Prepare the vegetables, peel the carrot, parsnip, rutabaga and potato. Cut into chunks.
9. After two hours, take out the pease pudding. Add the cabbage and rutabaga, simmer for 20 minutes or until they are almost cooked through.
10. Add the potato, carrot and parsnip last, cook for 20-25 minutes or until the vegetables are fork tender.
11. To finish the pease pudding, when the bag has cooled a bit, turn it inside out and add to a bowl, add butter and pepper to taste.
12. Take out the dressing when the chicken is cooked, add it to a large bowl along with the dressing from the chicken.
13. To make the gravy, put the roasting pan directly over the burner and turn on medium heat. Mix together around ¼ cup of flour and 1 cup of water.
14. Add some of the pot liquor if there’s not enough chicken drippings. Add the roux until you reach your desired thickness.
15. To serve, add a little of everything to each plate along with pickled beets and/or mustard pickles.
#jiggsdinner #newfie #samandfengcooking #homecooking #cooking #newfoundland #boiled dinner #canadianfood
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I have made this so many times and can you believe I learnt a new trick today. I once burnt my peas pudding bag onto the bottom of the pot cause it sinks of course especially if you put the veg on top of it which I usually do. Never thought of tieing it onto the pot handle. What a great tip!!! And you cook it all just like your parents with the apple in the dressing, and they make best dinner. I love watching your videos. Keep up the good work.
Thanks!! 🤗 I actually thought tying it was already a thing haha the apple in the dressing is the best!
I make jiggs all the time, actually making it right now. ! Your instructions are great for someone that’s never made it before.
This video reminds me of the time when I had gone to Newfoundland to visit my great granny & 3 great aunts keeping company with my granny, mum, my 3 aunts & 2 uncles....granny was missing her mum back in Newfoundland & great granny had made Jiggs Dinner 😊
How I miss her😢 & miss her cooking 😢
You had me at "The More You Know"!!!! lol 'Loves it!"
great job have me cravin for salt meat now could eat a bucket
Missed my home province food and decided to look up recipes. You just got a new sub!
Thanks I washed this video to remaind how to n make it. I didn’t make for a while. So yummi 😮
My mother is from Cornerbrook/Gambo. She has passed bug I absolutely loved her food. She had no recipes- everything was in her head. So happy to find you! 😊
Excellent clarity ! Thanks a million!!!
Don't forget beets potato salad , partridge berry pie , and egg potato salad ...yummmmmm
i have never made jiggs dinner, but this video is very easy to follow. Going to find one peas pudding bag first!!
thanks I wanna try this so
I love New Found Land. ♥
We just did the salt beef or ribs and veggies for our jiggs dinner.
Fantastic meal followed by hash leftovers the next day.
Good video.
Partridge berry pie ! Yes by '
I split my time between Quebec and Ontario, I always see cured naval beef in the groceries on the Ontario side. Glad I googled it, looks amazing, makes me wanna head east and try the real thing!
Yes you have to try it!! I'm in Ontario and the salt beef here comes from NL! So you can try the real thing haha
@@SamAndFengCooking cool, yes i noticed the Nfl logo on there👌
buy chaulkers brand
Friggs sakes, now I gotta go get the ingredients.
I have never had a jiggs dinner, or peas porridge, but I'm wild about corned beef and cabbage. So it's a good bet I'll like this too.
If you include any meat besides salt beef, it then ceases to be a Jiggs dinner, it’s now a cooked dinner/ Sunday dinner. Jiggs dinner is saltmeat only
Yes I know lol but saying cooked dinner on youtube will have people confused. I didn't get a chance to explain the difference in the video. It's not that deep lol
Says who ?
If it's inside the chicken it's stuffing, if it's cooked separately it's dressing. Cheers!
Great video
I don’t use flour to thicken my gravy ever. Instead, I purée some of the vegetables with more onions to thicken my gravy. The gummy flour doesn’t suit me well.
Thanks for a great recipe. Will be making it soon.
Interesting! I've never seen that done before
Growing up , I watched my grandmother tear the bread apart , we never had the gadgets of today , to bad cause I’m sure it would have made life easier. 😉
I’m just wonderin? The savoury was that something you always used? We only ever had poultry seasoning, now I find they use that a lot? I’m currently living in NB after having lived in Ont for the to long!
Geezus what I wouldn’t give for a night of old times…😥
My grandma made the best doughballs, and homemade bread.
We use to have blubbery grunt .
Thanks for sharing your video , 😁
Wow I'm sure hers tasted so good!! We always use savory these days!
That looks absolutely amazing. Where does one find a lady that can cook like this nowadays:)))
Thanks for making and sharing your video:)
newfoundland or an asian wife.
What part of the Island are you from? I am born and raised on the West Coast - Stephenville area!
Awesome! I'm from Twillingate!
Omg I’m from stephenville . Smith/ Fulford
The Newfies learned this from the Portuguese!
I don't think I have ever cooked a full chicken before. I think I will do a smaller version of this with a reconstructed chicken roll instead, with the skin of the chicken and the meat from the thigh.
So I followed the steps but my chicken didn’t brown up at 350 degrees. It was almost like it wasn’t cooked.
Hi! Cooking a whole chicken will always vary depending on the size of the chicken and how hot your oven is, there's no way for me to tell you an exact time. I always recommend using a thermometer to be sure!
@@SamAndFengCooking I preheated the oven at 350 then I put my chicken in and it was a small country ribbon chicken )the ones you get in the bag) and after a half hour I took the lid off and an hour later the chicken wasn’t cooked it was very wet.
@@OutdoorWarrior ah that's odd! I think it should be cooked by then or at least starting to brown, how long did it take in the end?
@@SamAndFengCooking about 3 hours
THIS IS NOT JIGS DINNER 🤮🤮🤮🤮🤮🤮🤮🤮🤮
Yes it is jigs dinner. Not sure what your cooking.