Well almost caught up on the posts. Yesterday was Thanksgiving for us Canadian folks, so obviously I had to make the turkey and jiggs dinner. It is a Sunday tradition for us in Newfoundland and it is quite the production. I will leave a video link below so you can get a general idea of what it takes to make this huge dinner. I do enjoy making it though, it kind of relaxes me in some way. Everyone makes it differently to so if you ever get invited to one of these by chance go for it.
It consists of a roast turkey, potatoes, carrots, turnip, cabbage, peas, corn, dressing, gravy, peas pudding and salt beef. The Turkey is roasted pretty traditionally, typically stuffed with the dressing when we make it at home but because of food regulations stuffing is a no no offshore. If you get the chance stuff it. The salt beef is boiled in a huge pot of water for a couple hours. then you would add the cabbage, turnip and carrots to boil for about an hour with the salt beef. You can also add your split peas to a pillow case or peas pudding bag, tie it off and toss it in. That’s right everything goes in the one pot haha. Allow for a half hour before your veggies are done to add the potatoes because they do not take as long. After all the veggies and turkey are done, strain the drippings from the roaster into a pot and add a couple ladles of the stock from the veggies and salt beef. This will be used to make the gravy. We make the gravy by bringing the pot to a boil and adding some gravy browning along with whisking in a slurry ( a mixture of water and flour). Once it’s all complete serve it up, sit around, be merry and thankful.
Supper was a traditional cold plate with salads, leftover turkey, lettuce and tomato. I also make some pizza subs and fries for a second option. I can give you the recipe for my super easy coleslaw that is restaurant worthy.
1 cabbage, grated
1 large carrot, grated
3/4 cup of salad dressing or mayo
1/2 cup sugar
2 1/2 tablespoons of white vinegar
1/2 tsp salt
1/4 tsp pepper
In a medium mixing bowl toss all ingredients together throughly and serve. Give it an hour to really let those flavours marry.
I might as well end this off with a bonus dessert recipe that goes great with Sunday dinner. Here is my Banana Bread Pudding with a Foster Sauce.
8 slices of bread
1/2 cup melted butter
1/3 cup granulated sugar
1/4 tsp salt
1 tsp cinnamon
2 ripe bananas
2 cups of milk
for the sauce
1/2 cup Butter
1/2 cup brown sugar
1/2 cup maple syrup
1 tsp vanilla extract
1/2 tsp rum extract or you can use actual rum
3/4 cups chopped walnuts
1. Tear up bread and place it in a greased baking dish. then pour melted butter all over.
2. In a medium mixing bowl mash the banana with a masher or fork.
3. Add the eggs, salt, cinnamon, sugar and vanilla. Whisk it all well.
4. Pour in the milk and whisk some more.
5. Pour the mixture all over the buttered bread and let it all soak in you can stir it to speed up the process.
6. Bake in a oven set to 350 degrees for 45 minutes.
7. making the sauce combine all the ingredients in a small sauce pot and stir until it starts to bubble.
8. once the banana bread pudding is out of the oven it may deflate a bit but don’t worry its still great. Serve it up with some vanilla ice-cream and the sauce.
I will keep writing up all my day to day recipes to give you some ideas on what to make for meals and such. Feel free to pick up my digital collection of recipes called The Beta Cookbook for only $2.50 Canadian, it’s Paypal through Payhip. The funds will go to helping me get my interactive cookbook published and will also help me get my program off the ground to help people who have been bullied or are dealing with anxiety to find something they can be passionate about. I’ve always wanted my cooking to mean something and this is a cause that is close to my heart. I’ll leave the link below if you want a copy.
All the best,