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Exotic fruit vacherin
It is Maori Language Week and the theme this year is Te Mahi Kai - the Language of Food. Each day this week, the recipes on TVNZ's Good Morning programme will be run on tvnz.co.nz in English and Maori.
Good Morning 's Maori language week coverage ends with a special cook-off on Friday.
Kiwi chef Josh Emett, the creator of today's recipes, is well known in both the US and the UK. Josh has worked under celebrity chef Gordon Ramsay and currently oversees two of his restaurants.
PRAWN AND MISO SALAD
Prawns:
5 whole prawns large
500mls water
1 lemon
10g salt
3 cups of ice
Köuraura:
E 5 ngä köuraura nui
500 miririta wai
1 te rëmana
10 Karamu tote
3 kapu tio
Method:
1. Cut the lemon in half
2. In small pot place water, salt and lemon
3. Bring to the simmer
4. Add the prawns and poach for 2 minutes
5. Take out and pace on the ice, let cool for 3 minutes then
refrigerate
6. Once cool cut in half lengthwise
Te huarahi:
1. Whakahauruatia te rëmana
2. Raua te wai, te tote me te rëmana, ki r ökohua
paku
3. Tunua kia koropupü
4. Täpiritia ngä kouraura, aa tunua mo te 2
meneti
5. Tangohia, raua ki runga i te tio, tukua kia mätao
haere mo te 3 meneti, kätahi, whakaurua ki te pataka
mätao.
6. Kia mätao ana, tapahia whäroatia
Dressing:
24g white miso paste
20mls rice wine vinegar
6mls sesame oil
10mls light soy
75mls vegetable oil
25mls water
Ngä Whakaranu:
24 karamu ranunga miso mä
20 miririta winika raihi waina
6 miririta hinu sesame
10 miririta soy mämä
75 miririta hinu huawhenua
25 miririta wai
Method:
1. In a blender add the miso paste, slowly add the rice wine
vinegar and soy
2. Then add the sesame oil
3. Add 1/3 of the vegetable oil
4. Remove the dressing from the blender into a bowl and mix
the rest of the oil by hand.
5. Add water to right consistency.
Te huarahi:
1. Raua te ranunga miso ki roto i te
mïhini whakahanumi, aa kia äta tapiri atu te winika raihi
waina, me te soy
2. Täpiritia te hinu sesame
3. Täpiritia kia 1/3 o te hinu huawhenua
4. Tangohia te whakaranu mai i te mïhini whakahanumi,
rau atu ki tëtahi ipu, aa whakarunatia te toenga o te hinu,
mä o ringa
5. Täpiritia te wai
To Assemble the salad:
1 head iceburg lettuce
150g picked wild rocket
10g black sesame seeds
50g picked soy beans
1 cucumber
2 spring onions
1/2 punnet baby shizo cress
Te tohu tao o te manga mata:
Kia 1 te rëtihi motu huka
Kia 150 karamu rëtihi manga mata
Kia 10 karamu käkano sesame pango
Kia 50 karämu pïni soy
Kia 1 te kükama
Kia 2 ngä riki
1/2 pouaka kirihi shizo
Method:
1. Peel and cut the cucumber into batons 5mm thick and 6cm
long
2. Wash the iceburg lettuce and cut into large square pieces
approx 5cm square
3. Slice the spring onions finely on the angle.
4. Wash wild rocket
5. In a large bowl place the lettuce and rocket, add the
prawns and half the dressing, mix well
6. Then place in the remainder of the ingredients except the
shizo cress. Mix well
7. Serve the salad, and place shizo cress on top.
Te huarahi:
1. Waruhia, tapahia hoki te kükama, kia 5 mirimita te
mätotoru, kia 6 henemita te roa.
2. Horoia te rëtihi, aa tapahia hei tapawhä, 5
henemita te nui.
3. Tapahia ngä riki, kia koki tähapa te
ähua
4. Horoia te rëtihi manga mota
5. Raua te rëtihi manga mata ki r öipu nui,
täpiritia ngä kouraura me häwhe o äu na
kïnaki. Kororitia
6. Täpiritia te toenga o ngä kai, häunga te
kirihi shizo . Kororitia.
7. Horahia te manga mata, aa täpiritia te kirihi
shizo.
GRILLED POUSSIN WITH LEMON AND HARRISA
Ingredients:
1 whole boned and butterflied poussin
5g harrisa paste
50mls olive oil
Juice of 1 lemon
60g honey
1 red onion
Olive oil
Juice of 1 lemon
Cinnamon quill
1 sprig of thyme
1/2 char grilled lemon.
Poussin me te rëmana, harrisa.
Ngä kai:
Kia 1 te Poussin wheua kore, pürerehuatia
Kia rima karamu ranunga harrisa
Kia 50 miririta hinu oriwa
Te wai o tëtahi rëmana
60 karamu o te mïere
Kia 1 te riki whero
He hinu öriwa
Te wai rëmana
He hinamona hokai
Kia 1 te koi o te täima
1/2 rëmana kua roreroretia
Method:
1. In a small bowl place the harrisa paste and mix in the
50mls olive, and juice of 1 lemon.
2. Place the poussin on a tray and rub the marinade all
over.
3. Let stand for 2 hours.
4. While the poussin is marinating, slice the red onion into
thin rings on place over the olive oil and juice from 1 lemon let
stand for 30 minutes.
Te huarahi:
1. Raua te ranunga harrisa ki r öipu paku, aa
whakarunatia kia 50 miririta o te oriwa, me te wai
rëmana.
2. Raua te poussin ki runga i tëtahi paetopï, aa
pänia katoatia ki te whakapükara.
3. Tukua kia noho mo te 2 haora.
4. I te poussin e whakapükara ana, tapahia ngä riki
whero hei ringi whïroki, aa riringihia te hinu oriwa ki runga,
täpiritia te wai rëmana, aa waiho mo te 30
meneti.
To Serve:
1. Place the poussin on a char grill for approx 10 minutes
each side
2. Serve on a board with the marinated onions, 1/2
chared lemon, cinnamon and thyme.
Horahia:
1. Raua te poussin ki runga i te umu tunu rorerore mo te 10
meneti, i ia taha, i ia taha
2. Horahia ki runga i te papanga, täpiritia tëtahi
riki pükarakara, 1/2 rëmana roreroretia, me te
hinamona hokai.
MAZE GRILLS SLOW-COOKED BUTTERNUT PUMPKIN WITH PARMESAN AND OREGANO
Serves 6-8 as side
Te paukena Parmesan me te oregano o Maze Grill.
He kai äpiti. 6 8 ngä tängata ka
whängaia
Ingredients:
1 butternut pumpkin - peeled, seeded and cut into 5cm chunks
100ml olive oil
1tsp fresh oregano - chopped
1 tbsp butter
1 tbsp aged Parmesan - shaved with a peeler
Salt and pepper
Ngä kai:
Kia 1 te paukena pata warua, tangohia ngä käkano,
tapahia hei wähanga 5 henimeta te nui.
Kia 100 miririta hinu oriwa
Kia 1 te tïpune oregano kua tapatapahia.
Kia 1 te pune tëpu pata
1 te pune tëpu, maramara parmesan maoa.
Tote me te pepa
Method:
Pre-heat the oven to 180c.
On a cooktop, heat olive oil in an ovenproof pan. Add the pumpkin
and fry until golden brown.
Place in the oven until soft (approx 25 minutes)
Add the butter, oregano, Parmesan and seasoning.
Serve immediately.
Te Huarahi:
Whakaritehia te t ökia 180c te wera
Whakamahanatia te hinu oriwa, ki roto i tëtahi ipu e
täea ai te whakauru ki te to. Täpiritia te paukena pata,
aa tunua kia koura te täe.
Raua ki roto i te t ökia ngohengohe ngä kai (ähua
25 meneti te roa)
Täpiritia te pata, te oregano, te Parmesan me ngä
kïnaki.
Horahia wawetia.
EXOTIC FRUIT VACHERIN
Passionfruit meringues
400g egg white
800g sugar
60g passionfruit powder
He huaräkau vacherin
He kohia meringue
Kia 400 karamu hëki mä
800 karamu huka
60 karamu puehu kohia
Make a French meringue with the whites and sugar reserving a
little sugar.
With the remaining sugar mix with the passion powder and add to the
meringue when stiff.
Pipe small rounds using the 5 mm piping nozzle onto pre lined trays and dry in the oven at 80 degrees, half fan, half power.
Mahia he meringue Wïwï, whakamahia te nuinga o
te huka, engari waiho he timotimo ki te taha, mo muri atu.
Whakamahia ngä toenga huka, hei täpiri atu ki te
meringue kia köpä.
Ma te pupuha paipa, rima mirimita te whänui, meatia ngä kai ki runga i te pae topï, aa whakamaroketia i roto i te umu 80c te wera, kia haurua koheuheu, haurua mäori noa.
Chantilly cream
300g cream
30g sugar
1 vanilla pod
Kirïmi Chantilly
Kia 300 karamu kirïmi
30 karamu huka
Kia 1 te papakäkano vanilla
Scrape pod and add to sugar and cream, whip till stiff.
Wakuhia te papakäkano, täpiritia ki te huka me te kirïmi, aa täwhiwhiua kia märo.
Exotic fruit dice
1 ripe mango
1 ripe papaya
2 ripe kiwi
3 passion fruits de seeded
Huaräkau motuhake
Kia 1 te mango
1 te papaya maoa
2 ngä kiwi maoa
3 ngä köhia, käkano kore.
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