Season 3 Episode 12 - Petone
This week restaurateur Laurent Loudeac shows us around the diverse and vibrant Wellington suburb he calls home – Petone.
We’ll see a Chinese language newspaper roll off the press and savour the flavours of traditional Macedonian cooking. A local artist shows us the water colours inspired by his very Dutch love of the sea and a man from Cambodia shares the story of his family’s experience after the Khmer Rouge.
Laurent has been in the hospitality industry for 25 years now and has chef-ed all over the world – including France, Switzerland, London, Australia. He is currently Head Chef at the quirky fine dining restaurant, Hippopotamus, in Wellington;’ CBD.
Laurent loves Petone becuase everything is available, the people are friendly, the ocean close, and the diversity of culture is apparent everywhere - especially in the food.
In Neighbourhood this week chef Jovan Janesvski shares with us a popular Macedonian dish. Sarma, meaning stuffed cabbage rolls, originates from the cuisines of the former Ottoman Empire and is a very renowned winter dish throughout Macedonia.
SARMA (STUFFED CABBAGE ROLLS)
250 g ground beef
250 g ground pork
100 g smoked bacon, chopped
1 onion, chopped
50 g rice
2 tsp paprika
a pinch of nutmeg
3-4 garlic cloves, minced
1 large head soured cabbage
500 g Sauerkraut (chopped soured cabbage)
250 g smoked pork ribs
smoked meat: smoked ham, smoked sausages, smoked bacon…
1 cup tomato juice
- Sauté onion in oil. Add meat, bacon and rice. Fry for few minutes. Season with salt, pepper, paprika, nutmeg and garlic. Let cool, then add 2 eggs. Place heaping tablespoon of meat mixture at core end of each cabbage leaf and roll up, tucking ends in.
- Line casserole bottom with ½ inch chopped cabbage (Sauerkraut). Place cabbage rolls (sarma) on top, placing them seam-side down. Add another layer of chopped cabbage, then layer of smoked pork ribs and smoked meat. Arrange sauerkraut on top.
- Add enough water to cover rolls. Add tomato juice. Cover and simmer for about 2 to 3 hours.