Newfoundland Recipe: Pease Pudding

It was at The Gathering that we finally tasted the home cooking of a Jiggs Dinner.

What is a Jiggs Dinner? Traditionally, a Jiggs Dinner is served on Sunday. At The Gathering we had it on a Thursday evening. It is a dish combining salt beef or corned beef, turkey, a biscuit, cabbage and root vegetables such as potatoes, turnips, onions and carrots.  It can also includes Pease pudding also known as Pease pottage or Pease porridge. This Jiggs dish is topped with a thin gravy. This is very important. During our meal, we were entertained by Shaun Majumder and some singers. At one point during the meal the entertainment had to stop so that the audience could be asked who still needed gravy because it wouldn't do if you did not have any.

The meal was very filling and was finished with homemade pie, squares and cookies. Hmmm!

                  

Shaun greeting the more than                                            Singers: Fergus and Jim 

100 people at the Jiggs Dinner                                                                           

Pease Pudding (recipe from saltjunk.com)

Makes 8-10 servings
1-1/2 Cups yellow split peas
2 Tbsp. butter
Salt and pepper
1/4 tsp. garlic (optional)

Wash peas in cold water, place in a cotton bag and tie (allow room for expansion). Place bag in pot of boiling water; simmer approximately  2-2-1/2 hours depending on consistency preferred. When ready, remove from pot, squeeze out excess water and place contents in a large bowl. Add butter and spices -- stir until butter is melted Serve as a side dish or on crackers.

Tips:
Ensure that the cotton bag is wet before using
Ensure the water is boiling before placing the cloth bag in the pot
Ensure you have ample room for expansion and tie the string tightly at the top of the bag.

Enjoy!