Jiggs Dinner and Peas Pudding - Traditional Newfoundland - Bonita's Kitchen

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Today we will be making: Jiggs Dinner it is a boiled traditional meal.
See recipe below!
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Dinner for four people
Jiggs Dinner and Peas Pudding (also called pease pudding)
1 or 2 pieces salt beef  or salt pork riblets  6 potatoes, peel and cut in half 
1 head of cabbage, quartered  1 medium turnip, cut in slices
6 carrots, peel and cut in half  1 parsnip, peel and cut in half 
1 medium onion, peel ½ bag yellow split peas
1 tbsp butter or margarine Pepper to taste
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Method: 
Soak salt beef or salt pork riblets overnight in cold water or boil in large boiler for ½ hour then drain liquid off, add more cold water to lower the amount of salt on the beef then add 1 medium onion to boiler. 
In a prepared pudding bag, pour ½ bag of yellow split peas in a pudding bag and tie the top with a cotton string. Soak overnight in cold water or 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. 
( You can remove the pudding bag from the pot or leave it in the water and add your vegetables with it.)
Add cabbage and turnip to your boiler then boil for another 15 minutes. 
Add potatoes, carrot and parsnip to your boiler, then boil for another 15 minutes or until potatoes are fork tender.
Peas Pudding:
Soak a ½ bag of yellow split peas in a bowl of 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 boiler then cut the string from bag and pour all peas into a bowl, add butter and pepper to taste, mix together.
Remove all vegetables from boiler and put in separate bowls.

Keep your pot liquid/ broth for your gravy 
Peas Pudding:
Soak ½ bag of 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 and vegetables is cooked, remove pea bag from pot then cut the string from bag, in a bowl twisted the liquid out of the bag before you remove from bag, then pour all peas into a bowl, butter and pepper to taste.
Remove all vegetables from pot put in separate bowls.
Keep your pot liquid for your gravy or soup broth.

Prep time ½ hour , cooking time 2 hours
Raisin boiled pudding
¼ cup butter ½ cup sugar
pinch or salt 1 egg (beaten)
¼ cup milk or 1½ water 1 cup all-purpose flour
1½ tsp baking powder 1½ cup raisins
1 tsp vanilla
Method
Cream butter, sugar until light and fluffy, add egg, milk, vanilla and dry ingredients. Fold in raisins, place mixture into a prepared cotton pudding bag, 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). Serve with your Jiggs dinner or dessert.
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Roasted Chicken with Dressing
Preheat oven to 350ºF, bake time 2 hours,
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 ½ 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 into chicken. After, top chicken with a pinch of salt and pepper and ½ of chopped onion, ½ cup of stock in roaster then cover.
Place in your preheated oven and bake for 2 hours or until golden brown, checking it every ½ 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.
¼ cup flour or corn starch ¼ 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 .
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