Series Two - Episode Four Recipes
Kumara & Tua Tua Fritters - Ray Woolf
1 Cup Plain Flour
1 1/2 tsp Baking Powder
1/2 tsp Ground Coriander
1/4 tsp Ground Cumin
1/2 Cup Milk
Salt and Pepper
3/4 Cup Olive Oil
100 Tua Tua
1 Tbsp Garlic
1 Cup Grated Kumara
Put Tua Tua in seawater and leave overnight, then steam them until they open. Discard the unopen ones.
Chop the Tua Tua in food processor, add the garlic, one or two cloves.
Sift flour and add the dry ingredients in bowl.
Make a well in dry ingredients and then add the milk and eggs.
Stir the ingredients until combined.
Heat the oil in a frying pan and then lower heaped tablespoons of the mixture into the pan, making sure that each spoonful is separated from the other in the pan.
You can slightly squash the spoonfuls down once you have placed in the pan.
Cook fritters until they look cooked, then remove them from a
pan and drain on a paper towel.
You can also serve with a dipping sauce for which the recipe is:
1 tbsp Cider Vinegar
3 tbsp brown sugar
1 tsp of chili or chili sauce
1 tbps fresh chives
1/2 tsp Soya Sauce
Combine all the ingredients, mix well and then heat for one to two minutes
Boil Up - Charles Dunn
Mutton Neck Chops
1. Cook brisket or other meats first till soft, it usually takes around two to three hours.
2. Add salt and pepper.
3. When almost cooked add potatoes and kumara and Cook for half an hour.
4. Add pumpkin and cook for another half an hour.
5. Add your veges, cabbage and wild spinach takes around fifteen minutes to cook, however the puha and watercress takes a good hour to cook.
6. Maori always say that the second cook is the most tasteful, in other words if there are left overs reboil and eat.
Other things you can add to a boil up are: Tomato sauce and pickles. You also must have good Maori bread with a boil up. Today we have fried bread to go with our boil up. Finish up with peach jam and fried bread.
Other ingredients for your boil up you could also use:
Almost any other bones, Lamb, Beef, Lamb, Shin Bones
When watercress and puha are in season these would be the best
vegetables to use in a boil up. However even cabbage, silver beet,
English wild spinach, are very good veges to use. Kumara, potatoes,
pumpkin and marrow is a must for a boil up.
Maori Steamed Pudding - Gloria Wijohn
3 Cups Of Flour
2 Cups Of Sugar
125g Of Butter
1 tsp Of Baking Powder
1 tsp Of Cinnamon
1 tsp Of Baking Soda Dissolved In Warm Water
1 tsp Of Rum Essence
Burnt Sugar / Water To Consistency
1. Put a cup of sugar into a pot and melt the sugar and as it starts to burn add some boiling water and once mixed leave it to cool.
2. Put a cup of sugar into a bowl with the flour and then add 250g of butter.
3. Rub butter into the flour and sugar with hands.
4. Add 1 tsp of cinnamon and 1 tsp baking powder to dry ingredients.
5. Then dissolve 1 tsp baking soda in 1/2 cup of the burnt sugar water and to the dry ingredients and then add 1 tsp of rum essence and 1 egg.
6. Intuitively judge how much of the burnt sugar water to add to the dry ingredients as you start mixing it.
7. Once the ingredients are mixed put into a pre-wetted and wrung out calico bag.
8. Once the mixture is all in the bag, tie up the bag firmly making sure that you leave a little room at the top of the bag for the pudding to expand as it cooks.
9. Put the bag in a pot of boiling water and boil for about two hours.
2 Cups chopped raw mussels
1 carrot, finely grated
2 chillies, finely chopped
Handful coriander, roughly chopped
1 clove garlic finely minced
5 slices white toast bread, diced into small cubes (5mm square max)
1/3 cup of flour
Combine all and mix together.
Heat 1//2 cup peanut oil in a pan and shallow fry spoonfuls of the mixture.
Drain on paper towels.
Serve lightly salted with lemon, lime or sweet chilli sauce, or some other dipping sauce, or nothing else at all.
Best Roast Duck with a boil-up method.
This is the tenderist, moistest roast duck imaginable with the best sauce ever. It's everything about roast duck that is good, at the same time as being a bit like honey soy chicken nibbles and find me someone who doesn't like those. The boiling first method removes any possibility of toughness or dryness in the bird, and having the lion's share of the preparation completed the day before makes for a more relaxed cook at the party.
1 medium onion
1 stalk celery
Small nub of ginger root, sliced.
1/2 cup port
1/2 cup light soy sauce
juice of 6 oranges
1/2 cup brown sugar
The day before you wish to serve the roast duck, cut the onion and celery into chunks and put inside the duck.
Put duck into a large pot and add cold water until the duck is almost, but not quite covered.
Bring to the boil and then reduce to a simmer and put the lid on the pot.
Simmer for one hour then turn the duck over in the water and add the ginger, port, soy, orange juice and brown sugar.
Cover and simmer for another hour. Then turn off and allow to cool.
Then carefully remove duck from pot to a plate, cover and refrigerate.
Strain the liquid into a jug or bowl and refrigerate.
The next day reduce liquid to about a cup in a saucepan.
Cut duck in half, lengthwise along backbone.
Carefully remove the ribcage and backbone.
Place duck into an ovenproof serving dish, skin side up and cook for 30-40 mins in a 200 oven.
Check and correct if necessary the seasoning of the reduced liquid which is now the sauce.
3 cups cream
8 egg yolks
1 cup sugar
1 1/2 tsp vanilla essence.
Pinch of salt
In a good size bowl place all the ingredients.
Whisk to combine.
Pour this into a baking dish and put this dish into a roasting dish.
Add hot water to the roasting dish until it comes halfway up the sides of the brulee dish.
Bake in a still 130 oven for 90 min. (or until set)
(it's also nice to bake these in individual portions, I use coffee cups, but the time is considerable reduced. Check they are cooked, but gently shaking one. If it is uncooked, the centre will wobble mightily, if cooked it will wobble slightly)
Remove from oven, cool and then refigerate overnight.
To serve. Remove baked custard from the fridge and set about brulee-ing it as follows;
Cover the top with a thin layer of castor sugar.
Using a brulee torch from the kitchenware store, or a similar gas torch from the garage, work the flame over the sugar until it beings to liquidize and caramelize, move the flame slowly around the sugar, caramelizing in a wave it as it goes.
It's a knack. You can only get better at it with practice