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Astar's recipe - Kai for Maori Language Week - 25 Jul

Kai to celebrate Maori language week


Whitebait Morsels with a side of Shredded Swede with Lemon Mustard Sauce and Watercress

Thanks to my friend Graeme Gough who supplied the Whitebait - a cup of whitebait makes more than enough morsels to serve 4 people.

You will need

1 cup whitebait
1/4 cup self raising flour
2 eggs
Salt and pepper to season
Zest of one lemon
Olive oil for frying


Put flour, eggs, salt and pepper and lemon zest into a bowl and beat to a nice smooth batter.
Gently fold in the whitebait.
You can either fry the morsels or bake them in baby muffin tins.

To fry: Heat oil in a large pan and fry tablespoon amounts of the whitebait mixture on both sides until golden brown (it should take only a couple of minutes to cook)

To bake: Pre-heat oven to 180degC. Grease baby muffin pans and half fill each cavity with the mix. Bake until golden.

Serve the whitebait morsels with shredded swede (recipe below).


Side Dish of Shredded Swede (my mum's recipe).

You will need

2 rashers of bacon, chopped
1 small swede, grated
1 tbsp butter
Olive oil
1/4 cup chopped parsley
1/4cup water
Salt and lots of black pepper for seasoning
Pinch of sugar
Watercress to serve


Heat olive oil in a pan and fry bacon until nice and crisp. Remove half and set aside.
Add butter and the grated swede to the bacon still in the pan.
Add 1/4 cup of water, cover tightly and cook over high heat for about 5 minutes or until the swede is tender.
Remove lid and cook until liquid has evaporated, adding 1/4 cup of chopped parsley, lots of freshly ground black pepper, salt and sugar to taste.
Serve sprinkled with the remaining bacon, a layer of water cress and the whitebait morsels, drizzled with a little lemon mustard sauce.


Lemon Mustard Sauce

You will need

1 egg
1 tsp grainy mustard
200ml olive oil
1/2 tsp salt
1/2 tsp freshly grated black pepper
2 Tbsp lemon juice
Zest of 1 lemon

Place egg, mustard, salt, pepper, lemon juice, lemon zest and 50ml of olive oil into blender and blend slowly to combine. Gradually add the remaining 150ml olive oil in a slow stream, blending all the time.


Mixed Seafood Tomato Broth

You will need

1 Tbsp olive oil
1 red onion, diced
1 tsp curry powder
1 tsp ground ginger
1/2 tsp ground cumin
1/2 cup white wine
5 cups fish stock
2 large tomatoes, diced
2 Tbsp tomato paste
500 grams fresh white fish
200 grams shelled mussels
Salt and black pepper to season
Generous handful of watercress


Heat oil in a large pan and sauté onions with spices until translucent.
Add wine and simmer a minute or two.
Add fish stock, chopped tomatoes, and tomato paste and simmer about 5 minutes. 
Add fish and mussels and cook 3 to 4 minutes or until fish is white.
Season to taste.
Serve garnished with the watercress. Serves four.


Titi Bird and Beef Stir Fry Supreme (surf and turf)

You will need

3 pieces of beef schnitzel thinly sliced.  Place in a bowl containing
1 tbsp olive oil
1 tbsp sherry
1 tbsp Soya sauce
1 tbsp sesame oil
Black pepper
Cover and marinate for half an hour or, better still, leave over night.

1 salted titi bird (mutton bird)
Mutton bird must be boiled several times in fresh water to remove excess fat and salt. I usually boil them 4 times just for good measure. Once the bird has been boiled allow to cool then strip bird of meat and set aside.

8 Maori potatoes thinly sliced, drizzled in olive oil and seasoned with salt and pepper then oven roasted until crispy. Set aside and keep warm

1 tbsp olive oil
1 large red onion, sliced
4 cloves garlic, thinly sliced
1 red and 1 green pepper, sliced
1 cup mung bean sprouts
1 carrot, julienned
1/2 cup fresh cranberries
1 cup baby button mushrooms, thinly sliced
1 cup fresh green beans, sliced
1 Tbsp corn flour mixed with a little water
1 packet fresh rocket leaves


In a large fry pan or wok heat 1 Tbsp olive oil then add all the vegetables except rocket, toss cover and cook on high heat for 3-4 minutes until crunchy tender.  Add a little water to steam if the vegetables start to stick.
Remove from pan.
Cook beef in the same pan meat along with its marinade. Stir over high heat until meat losses its pinkness then add the titi bird and stir to combine.
Return the vegetables to the pan and stir in corn flour and water to thicken
Fold in cranberries, rocket and Maori potatoes.

Serve immediately.