JIGGS DINNER in PASTRIES

Method for Jiggs Dinner in Pastry:

Roll all pastry and cut in squares, 4 x 4 or larger, add one piece of all jiggs dinner, potato, carrot, turnip, parsnip, cabbage, salt beef, peas pudding, chicken or roast, stuffing and blueberry duff, fold pastry over on all sides and pinch together. 

Place on a baking sheet with parchment paper, in a bowl crack one egg and mix together, brush over pastry or use melted butter. Pre-heat over to 350ºF and bake for 30 to 40 minutes or until golden brown. 

Remove and serve HOT covered in gravy or gravy served on the side. Take to work or school, to go meal! SEE RECIPE below and LINKS BELOW for Jiggs dinner, peas pudding, gravy, duff, and roasted chicken for pastries. 

Method for jiggs dinner: 

- Soak salt beef overnight in cold water or boil in large boiler for ½ hour, then drain liquid off, add more cold water to lower the amount of salt on the beef then add 1 medium onion to boiler.

- In a prepared pudding bag, pour ½ bag of split peas in a pudding bag and tie the top with a cotton string. Soak overnight in cold water or start cooking peas in your pudding bag with salt beef for about 1 hour then check to see if split peas are cooked.

(You can remove the pudding bag from the pot or leave it in the water and add your vegetables with it)

- Add cabbage and turnip to your boiler then boil for another 15 minutes.

- Add potatoes, carrot and parsnip to your boiler, then boil for another 15 minutes or until potatoes are fork tender.

Peas Pudding:

- Soak a ½ bag of yellow split peas in a bowl of cold water overnight in your pudding bag, remove pudding bag with peas from water then cook with the second boil of your salt beef.

- When the salt beef or salt pork riblets and vegetables are cooked, remove pea bag from boiler then cut the string from bag and pour all peas into a bowl, add butter and pepper to taste, mix together.

- Remove all vegetables from boiler and put in separate bowls.

Keep your pot liquid/ broth for your gravy or soup broth.

Prep time ½ hour, cooking time 2 hours,

Method for pastries:

Mix flour, butter, ( chop in pieces) and salt together in bowl mix with your hand or food processor, when mixed add water mix until it shapes into a ball then remove from bowl or mixer.

Put a piece of parchment paper on the counter and sprinkle with flour then cut the ball into two pieces then put your pastry ball on top of it then roll until all even.

Double the recipe if you like to make more dough and if you are using salted butter, don't add salt.

Roasted Chicken with Dressing (stuffing)

Recipe:

Preheat oven to 350ºF

1 full chicken (3 to 4 lbs)

Wash chicken in cold water. Place on plate, then wipe dry with paper towel inside and out. Place chicken in roaster or oven safe pan.

Dressing (stuffing)

2 to 3 cup bread crumbs                      1 Medium onion, keeping ½ for chicken

1 tbsp butter or olive oil                        1 tbsp pure savoury

Pinch salt                                              Pinch ground or grated pepper

Mix together bread crumbs, chopped onion and butter or olive oil. Add pure savoury, salt and pepper. Mix together with your hand .

Put all the dressing into chicken cavity. After top chicken with a pinch of salt and pepper and ½ of chopped onion.  Add ½ cup of veggie broth in pan then cover. Place in your pre-heated oven and bake for 2 hours or until golden brown, checking it every ½ hour to base with its drippings.

When cooked, take chicken out of roaster, place on a plate and cover. Put roaster on top of stove and continue cooking for gravy.

Gravy: Chicken and Jiggs dinner drippings:

1 or 2 cups of stock or vegetable water, from jiggs dinner

1 tsp of gravy browning or oxo                   ¼ cup flour or corn starch

1 cup cold water for mixing flour

Mix chicken drippings, vegetable broth, and gravy browning together in roaster, let it come to a boil. Then mix together, in a bottle with a cover, your flour or corn starch, add cold water, shake well until no flour lumps seen. Once your roaster broth has come to a boil, mix in your flour mixture until broth is starting to thicken . Serve with or over, JIGGS DINNER in PASTRIES.

Microwave Style Blueberry Duff:

Recipe:

¼ cup butter                               ½ cup sugar

pinch of salt                                1 egg (beaten)

¼ cup milk or 1/2 water             1 cup all-purpose flour

1½ tsp baking powder               ½ tsp vanilla

1 cup frozen blueberries or fresh blueberries

Method:

You will need two bowls, one microwave glass bowl, and plate, then one for mixing ingredients in.

Lightly melt butter in microwaveable bowl ½ minute, when melted pour in mixing bowl keeping a coat of butter around bowl

Then cream butter and sugar until light and fluffy. Stir in egg, milk , vanilla and all dry ingredients.

Mix well, then fold in blueberries with a light coat of flour to toss then in.

After scoop all batter into microwavable bowl, smooth batter down and cover with plate.

Place in the microwave for 6 minutes, then remove from microwave.

Using oven mitts, remove plate away from you, then using a flat spatula recess the sides of buff.

Then tip out into the plate, before cutting a piece make caramel sauce.

Caramel Sauce:

Serve after for dessert with blueberry duff:

2 tbsp butter                                                   1 cup dark brown sugar

¼ cup evaporate milk or milk of choice.         1 tbsp vanilla

Caramel Sauce:

In a saucepan, melt butter; add sugar & vanilla whisking to blend well.

Cook over low heat, stirring constantly, until mixture thickens. (Do not allow to simmer, or it may curdle.)

Whisk in milk , remove from heat.

Whisk before serving, the sauce should be soft, creamy, and smooth.