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Neighbourhood

Sundays at 11am | TV ONE

Episode 23 - Papanui


This week on Neighbourhood, effervescent East Londoner Jax Hamilton takes us on a tour of her adopted stomping ground – Christchurch’s Papanui.

There wemeet a local Brazilian woman working on a very special mural, and visit a Bhutanese family tosee how refugees with disabilities are coping after the earthquake.

We take a close look at a rugby-mad Welsh woman’s treasured keepsake, anddiscover how Pedro Carazo - one of Christchurch’s culinary institutions - is rising from the rubble and re-inventing his business in a very novel setting.

Curator Bio

Jax Hamilton

Hailing from London with a Jamaican background, Jax moved to New Zealand 11 years ago and has always lived in the Christchurch suburb of Papanui. She was runner up in the second series of Masterchef NZ and since then has forged a career in food, media and public speaking.

Papanui Dish Recipe

When Neighbourhood visits the Christchurch suburb of Papanui local Chef Pedro Carazo cooks up his secret recipe for Spanish Lamb. A traditional dish that would perfectly compliment any Spanish meal is Patatas Bravas

PATATAS BRAVAS WITH CHORIZO

Ingredients
1 tbsp olive oil
1 onion , chopped
2 garlic cloves , sliced
1 red chilli , chopped
pinch cayenne pepper
pinch smoked paprika
400g can chopped tomatoes
1kg new potatoes , halved or quartered
250g small cooking chorizo  

METHOD

1.  Heat a little oil in a pan, fry the onion, garlic and chilli until the onion softens, add the cayenne and paprika and stir. Add the tomatoes and bring to a simmer, then cook the whole mixture down for about 20 mins until you have a thick paste. Season well and, if you prefer a smooth sauce, blitz it with a hand blender.

2.  Meanwhile, steam the potatoes for 10 mins and put the chorizo in a frying pan to slowly cook and release some of its oil. Tip off the excess red oil and add 1 tbsp olive oil. Add the potatoes and fry everything together, turning the heat up as you go so both the potatoes and chorizo brown in patches. Tip into a bowl. Season the sauce - if it isn't hot enough add a few more pinches of cayenne. Spoon the sauce over the potatoes and chorizo to serve.


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