January, 2011

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Traditional Newfoundland Christmas Dinner

Monday, January 17th, 2011

This year, as in the past 4 years, I have spent Christmas in Calgary. This year all three of my kids (adults now) were with me for Christmas, as well as my two grandsons. Of course, I have to cook our traditional Newfoundland jigg’s dinner. We wouldn’t have it any other way. It’s so good!!!

Jigg’s dinner is cooked with salt meat, which we buy at a specialty store, where we can also buy bread pudding bags. The salt meat is cooked in a large pot with all the vegetables, peas pudding and bread puddings. 

This is how I cook my jigg’s dinner: I cook the salt meat for about an hour and then take off some of the pot liquor as it is very salty. Next, I add the peas pudding which has been cooking in a separate pot. I cook the salt meat and peas pudding for about 30-40 minutes, then I add turnip and carrot. I put in a spice bread pudding and a raisin bread pudding (my son’s favorite), at the same time. Parsnips, cabbage and potatoes are added last and cooked for about 30-40 minutes until the potatoes are soft.

All the vegetables and puddings are served with stuffed turkey, cranberry sauce, gravy and pastry. The bread stuffing for the turkey is always made with savory, grown in Newfoundland.

It’s definitely a feast, with lots of left-overs for the next day and the next. I cook this meal about three times a year and invite a crowd in to dinner. I work in the North and bring my salt meat with me from Newfoundland every year. It freezes well. Everybody really enjoys it and I haven’t met anyone yet who doesn’t just love it!