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Newfoundland Recipes

Jiggs Dinner Preparation time: 30 mins Total time: 3 - 3 1/2 hours Serves: 6-8 2 pounds corned beef(salt beef) or salt spareribs 1 cup yellow split peas 6 - 8 medium potatoes 6 carrots 1 medium turnip, peeled and cut in chunks 1 medium cabbage, cut in wedges 2 tablespoons butter pepper to taste Step 1: Soak meat in cold water overnight(6 - 8 hours). Drain meat and place in large pot. Step 2: Tie peas in cloth bag, leaving room for expansion, and put bag in pot with beef. Cover beef and peas with water. Heat to boiling; cover and simmer for 2 hours. Step 3: Prepare vegetables. Small carrots and potatoes may be left whole, larger ones cut in half. Slice turnip and cut cabbage into wedges. Step 4: After meat and peas have cooked for 2 hours add vegetables and cook until tender, adding cabbage last. Step 5: Remove peas from bag, place in bowl and mash with butter and pepper to form 'peas pudding'. Remove meat and cut into serving-size pieces. Step 6: Arrange meat and vegetables on platter. Serve the 'peas pudding' in a separate bowl. The pot stock (liquor) is usually thickened for gravy to accompany the roast (moose, beef, or chicken) that is also served at a true newfoundland scoff. Hope you enjoy this traditional Newfoundland dish.