Episode 33 - Parnell
This week on Neighbourhood, Danish model Kirsten Pedersen lifts the lid on some of the cultural delights hidden in and around Auckland’s inner city haven of Parnell.
We meet Dr Love Chile whose study into what makes communities work was commissioned by the Parnell Trust, and we check in with long-time resident, cartoonist, designer and author – Peter Bromhead.
We see how local pre-schoolers are sampling South American treats courtesy of their Brazilian chef, and we pay a visit to Auckland Museum to meet a Canadian woman whose love of artefacts fuels both her career and her home-life.
Danish-born model Kirsten came to New Zealand in 2004 with her identical twin sister. After they both studied Physiotherapy at AUT, her sister returned to Europe – but Kirsten stayed. She loves Parnell for the farmers’ markets, the local butcher, sticky desserts from the Chocolate Boutique and the busy suburb’s proximity to Aotearoa’s largest city.
This week on Neighbourhood we see how chef Fernanda Pereira shares her culture with the children at the local day care through her traditional Brazilian food. She has shared her delicious recipes for Empadinha Ce Camarao below.
EMPADINHA CE CAMARAO (Prawn Pies)
1kg plain flour
1 egg yolk for brushing
1 packet small raw prawns
1/2 onion, finely chopped
4 tbsp olive oil
3 garlic cloves, crushed
2 tbsp tomato puree
1 tbsp plain flour
10 chopped green olives
Salt and pepper
Mini baking tins
Pastry: Place all ingredients in a food processor and mix until pastry is elastic and smooth. Cover with grad wrap and place in the fridge.
Filling: Place the prawns in a saucepan. Add 1 tbsp salt and cover with water. Bring to the boil and cook until prawns are pink and cooked. Drain prawns reserving cooking liquid. Peel prawns, discard shells.
In a frying pan add oil and cook onions and garlic. When soft add tomato paste, prawns and the flour. Add the reserved cooking liquid. Season to taste.
Open a small amount of pastry in the palm of your hand and cover the bottom part of a mini baking tin. Add a tbsp of the filling and a piece green olive. Cover with another piece of pastry, pinching the sides. Repeat with the rest of the mixture. Brush top with egg yolk and bake at 180-200 Celsius for about 20mins or until golden.