Recipes

MAORI SOUP

Posted by Te Tui Shortland on

Ingredients: 2 tbsp olive oil 150 gm sweet potato (peeled and diced ) 1 no onion (medium) 200 gm lamb (boneless) salt ½ tsp crushed black pepper 5 to 6 cherry tomatoes 200 ml vegetable stock For dumplings 1 cup pumpkin puree salt 1 cup flour 1 tsp baking powder 2 tbsp olive oil Preparation: In a heated pan, add chopped onion and cook it until it turns light brown. Add the diced lamb and saute it. Add salt as per taste and mix it well. Add diced sweet potato and mix. Add crushed black pepper, cherry tomatoes, and mix....

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KANGA WARU

Posted by Te Tui Shortland on

Preparation Time: 20 mins Cook Time: 35 mins Total Time: 55 mins Serves: 8 Ingredients: 170g Cornmeal 100g Plain Flour 1 1/2 Teaspoons Baking Powder 120g Caster Sugar 70g Butter – Melted 220g Purple Kumara – Finely Grated 2 Tablespoons Milk Instructions: Add all of the dry ingredients to a bowl and mix well. Peel and finely grate kumara, melt butter and add these to the dry ingredients. Add milk to the bowl and mix until it resembles a cookie dough consistency. Roll mixture into a log and cut into 8 segments. Place mixture onto foil rectangles angles and fold up into parcels (see instructions above). Place parcels in a...

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INANGA FRITTERS

Posted by Te Tui Shortland on

Ingredients: ¾ Cup Inanga (whitebait) 5 egg whites 2-3 yolks To taste Salt and white pepper Watakerihi Keremi (Watakeri Aoili) Ingredients: 1 free range Egg 1 Yolk free range egg 2 tspn Dijon mustard 2-3 Garlic cloves 2-3 handfuls Watercress leaves (rau only not stalks) 1-2 Juice of lemon ¾ Cup Grapeseed Oil ¼ Cup Good quality Olive Oil ( I like to use Village Press) Pear and Beetroot Salad Ingredients: 1 Pear cut into matchsticks 1 Beetroot, cut into matchsticks 2 handfuls Baby Cos Salad ½ lemon Juice Drizzle (1tspn) Avocado Oil To taste Salt Method: To make Inanga Fritters...

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PORK AND PUHA

Posted by Te Tui Shortland on

The “boil-up” is a Maori method of cooking that boils root vegetables such as kumara and potatoes, puha (watercress), and spinach in pork stock. Dumplings, also known as “doughboys”, or Maori bread usually accompany the meal to soak up the soupy goodness. A bunch of puha (watercress) 1 pork tenderloin 1 kumara (sweet potato,) peeled and diced 1/2 white onion 6 baby tomatoes 3 spring onions, thinly sliced 1 litre of chicken stock 2 cups of water 1 tsp of sea salt Pre-made pumpkin dumplings 1/2 kg of pork bones Add the chicken stock, 2 cups of water, and pork...

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RAW FISH

Posted by Te Tui Shortland on

Like many seafoods raw fish is a favourite for Maori who dried and marinated many types of seafood in traditional times. Modern recipes usually involve both European and Pasifika flavours, such as coconut milk, lemon juice and spring onions. Ingrredients: 300g–400g (4–5 medium fillets) of tamure (snapper), tarakihi or hoki fillets 1 can coconut cream 2 tomatoes 1 spring onion 1 tablespoon salt 4 medium size lemons Preparation: Cut fish into bite size pieces and place in a shallow dish Add the juice of 4 lemons and marinate on bench for 1 hour or in fridge for 2 hours. The...

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