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

salt beef

🥗Healthier: lean beef

💰Cheaper: pork shoulder

Lean beef reduces sodium content while pork shoulder is more affordable.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and margarine is often less expensive.

Start by soaking the split peas overnight in water.

Place the salt pork riblets and split peas into boiling water in a large pot.

Add a full onion to the pot to prevent the split peas from burning.

Let the salt pork riblets and split peas cook together.

Prepare the stuffing for the chicken by chopping one small onion into cubes.

Mix 1 cup of grated stale breadcrumbs with 1 teaspoon olive oil, a pinch of sea salt, a pinch of black pepper, and 1 teaspoon of savory.

Add 1 teaspoon of butter to the stuffing mixture and combine well.

Clean the chicken by rinsing it in water and drying the inside with a paper towel.

Stuff the chicken cavity with the prepared stuffing until full.

Season the outside of the chicken with a little salt and pepper.

Place the stuffed chicken into a pot, add a chopped small onion on top, and pour in 1/2 cup of water.

Preheat the oven to 350°F and cover the chicken for the first half hour of cooking.

Bake the chicken for about 1.5 hours, basting it with the juices halfway through.

Prepare the raisin pudding by mixing 1/4 cup of butter, 1 cup of flour, 1/4 cup of sugar, a pinch of salt, and 1 1/2 teaspoons of baking powder in a bowl.

Add 1/4 cup of milk and 1 egg to the mixture and stir until combined.

Fold in 1/4 cup of raisins and 1/2 teaspoon of vanilla extract.

Scoop the pudding mixture into a cotton bag, leaving a half-inch clearance at the top.

Tie the bag securely and place it into boiling water, ensuring it doesn't touch the bottom of the pot.

Boil the pudding for about 1 hour.

After 30 minutes of baking, check the chicken and baste it with its juices.

Remove the pudding bag and split peas from the pot after cooking.

Prepare the vegetables by adding them to the pot with the salt pork and peas.

Add 1 teaspoon of butter and black pepper to the peas to cream them up.

Cooking Techniques

Equipment Needed

Spice Level: