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Welcome to Bonita’s Kitchen! Today we will be making NL Jiggs Dinner with boiled Peas Pudding, boiled Raisin Pudding and Roasted Chicken with stuffing.

Ingredients:

Dinner for four people

2 pieces salt beef or salt pork riblets
6 potatoes
1 head of cabbage, quartered
1 medium turnip cut in slices
6 carrots
1 parsnip
1 medium onion
1/2 bag yellow split peas
Butter
Pepper

Method:

-Soak salt beef or salt pork riblets overnight in cold water then boil in large boiler for 1/2 hour then drain, add more cold water to lower the amount of salt on the beef then add 1 medium onion to pot.

-Pour 1/2 bag of yellow split peas in a pudding bag and tie the top with a string, soak overnight then start cooking peas in your pudding bag with salt beef or salt pork riblets for about 1 hour then check to see if split peas are cooked.

( Optional, you can remove the pudding bag from the pot if cooked leave it in the water and add your vegetables with it.)

-Add cabbage and turnip to your pot then boil for another 15 minutes.

-Add potatoes, carrot and parsnip to your pot then boil for another 15 minutes or until potatoes are fork tender.

Peas Pudding:

-Soak a 1/2 bag of yellow split peas in cold water overnight in your pudding bag, remove pudding bag with peas from water then cook with the second boil of your salt beef.

-When the salt beef or salt pork riblets and vegetables are cooked, remove pea bag from pot then cut the string from bag and pour all peas into a bowl, mash with butter and pepper to taste.

- Remove all vegetables from pot put in separate bowls.

Keep your pot liquid for your gravy or soup broth.

I hope this recipe helps you start your first jiggs dinner .

Prep time 1/2 hour , cooking time 2 hours
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Raisin boiled pudding

Makes 1 pudding

Ingredients:

¼ cup butter
1/2 cup sugar
pinch or salt
1 egg (beaten)
¼ cup milk or 1/2 water
1 cup all-purpose flour
11/2 tsp baking powder
1/2 cup raisins
1 tsp vanilla

Method

Cream butter and sugar until light and fluffy. Stir in egg, milk, vanilla and dry ingredients. Mix well. Fold in raisins and place mixture into a prepared cotton pudding bag and tie tightly (allow ½” space at top of bag for expansion).
Boil for approx 1 hour 15 minutes (ensure water is at a high boil). Slice pudding and serve with your Jiggs dinner or dessert.

Helpful hints:

You can use butter or margarine , prepared cotton bag is when you dip the cotton bag into boiling water and place on a plate to scoop up your mixture and put in bag.
You can also put in a heat proof plastic tube with no cover and place in hot water with a spoon on the bottom to keep you plastic container from burning. You can boil it with your jigs dinner or in a pot of boiling water on its own, and you can serve it with your dinner or as a dessert with any topping .
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Roasted Chicken with Dressing (stuffing)

Recipe:

Preheat oven to 350 degrees, bake time 2 hours, serves 6 to 8 people,

1 full chicken (3 to 4 lbs)

Wash chicken in cold water. Place on plate, then wipe dry with paper towel inside and out. Place chicken in roaster or oven safe pan.

Dressing (stuffing)

1 cup bread crumbs
1/2 onion
1 Tbsp butter or olive oil
1 Tbsp pure savoury
Pinch salt
Pinch ground or grated pepper

Mix together bread crumbs, chopped onion, butter and olive oil.
Add pure savoury, salt and pepper. Mix together with your hand.

Put all the dressing (stuffing) into chicken. After, top chicken with a pinch of salt and pepper and 1/2 of chopped onion. Add 1/2 cup of stock or water in roaster then cover.

Place in your preheated oven and bake for 2 hours or until golden brown, checking it every 1/2 hour to base with its drippings.

When cooked, take chicken out of roaster, place on a plate and cover.

Put roaster on top of stove and continue cooking stock for gravy.

Gravy:

Chicken drippings
1 cup of stock or vegetable water
1 Tbsp of gravy browning or oxo seasoning.
1/4 cup flour or corn starch
1/4 cup cold water

Mix chicken drippings, stock/vegetable water, and gravy browning or oxo seasoning together in roaster and let it come to a boil.

Then mix together, in a bottle with a cover, your flour or corn starch then add cold water, shake well until no flour lumps seen.

Once your roaster stock has come to a boil, mix in your flour mixture until broth is starting to thicken .

Serve with any side dish or vegetable’s

Roasted chicken is usually cooked on Sunday’s with Jiggs dinner in most NL home’s.

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