Text 36343, 118 rader
Skriven 2010-04-01 21:05:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Refreshing old food
===========================
-=> Quoting Dave Sacerdote to Jim Weller <=-

 DS> We're probably not talking about the same type of salted beef,
 DS> right?
 
 JW> bucket of Newfy cured navel beef.

 DS> I remember now
 
I am looking forward to rest of the bucket, done properly. But it
will reside in the freezer for a while as I am contending with an
amazing amount of fresh fish and perishable leftovers. I somehow got
ahead of myself.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Jiggs' Dinner and Sides
 Categories: Canadian, Beef, Onion
      Yield: 12 Servings
 
      3 lb Salt beef (with fat
           Trimmed)
      1 md Head of cabbage or
      1 lg Bag turnips greens
      6    Carrots
      3    Parsnips
      6    Potatoes
      1 lg Turnip
           BOILED BEANS:
    1/2 c  Cubed salt meat
      1 tb Brown sugar
      1 tb Catsup
  1 1/2 c  Dried navy beans
      1 sm Onion (chopped)
           Pepper, salt
           PEAS PUDDING:
  1 1/2 c  Dried yellow split peas
           Pudding bag
           Dumplings
           Figgy Duff
 
  Jiggs Dinner is a popular meal with most Newfoundlanders. For Sunday
  dinner when I was growing up, we often had roast beef or roast chicken
  and salt meat dinner or Jiggs Dinner as well. Usually it was cooked
  with vegetables, peas pudding, dumplings, and boiled beans, and
  sometimes figgy duff. It was my Dad's favourite meal, especially in
  the early summer when it was cooked with fresh turnip greens.
  
  Cooking: Soak the salt meat in cold water over night (6 to 8 hours).
  Throw out the water in the morning. Remove the salt meat and cut about
  1/2 cup into small cubes and place to one side. Place the remaining
  salt meat in a large pot and add enough cold water to cover. Place
  the pot with the salt meat on the stove.
  
  Peas Pudding: Place the dried yellow split peas in the pudding bag.
  Tightly tie the pudding bag (leaving enough space for the peas to
  expand) and place it in the water with the salt meat. Cover and let
  boil for a total of about 2 1/2 hours.
  
  Once the salt meat and peas pudding are cooking, begin the boiled
  beans.
  
  Boiled Beans: Place about 1 1/2 cups of navy beans in a small
  saucepan, add cold water to 1 inch above the beans. Boil for about
  two hours.
  
  Once the beans, salt meat, and peas pudding are boiling, prepare the
  Figgy Duff and add it to the pot to boil for about 1 1/2 to 2
  hours.(Make sure everything is submerged in water, adding more water
  to the pot if necessary.)
  
  Next prepare the vegetables. Peel and clean the turnip, parsnip,
  carrot and potato. Cut the turnip into 1/2" thick slices. If the
  carrots and potatoes are large, cut them in half or quarters. Clean
  and cut the cabbage into quarters or sixths, depending on the size or
  (if you are using turnip greens, separate and clean the turnip
  greens.)
  
  After about an hour drain off the water off the beans, and add fresh
  boiling water, 1/2 cup of cubed salt meat, 1 small onion chopped, 1
  tbsp. of brown sugar, 1 tbsp. of catsup. Let boil again for about 1
  or 1 1/2 hours.
  
  Add the vegetables to the salt meat, adding more water if necessary.
  (I would add them in the last 45 mins. of cooking).
  
  How long you cook the vegetables is a matter of personal taste, so you
  have to judge when to add them by how long you want them to cook. Some
  people like them cooked until they are soft and mushy and some like
  them crunchy. (Although the longer they are boiled, the less
  nutrition they have.) First add the turnip, carrot and parsnip, about
  15 mins later the potatoes and the cabbage or turnip greens.
  
  If you have not made figgy duff, prepare and add the dumplings soon
  after the cabbage or turnip greens.
  
  Serve with pickled beets and sweet mustard pickles. Fresh bread and
  butter.
  
  From: Www.Baccalieu.Com
 
MMMMM
 
 




Cheers

YK Jim


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