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While visiting Newfoundland and Labrador, enjoy a bit of Newfoundland and Labrador Traditional Foods. You should be able to find some, if not all of these foods, in any part of the province. The attractions will link you to more information.  Got a recipe to share?  Feel free to e-mail it.
 

	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.

by DownHomer

Another Sally's Cove Sunset


Moose on the road.