I am reflecting, rejoicing and reconnecting with past and present. I am celebrating the present and thankful for all that I have, grateful for the seasons that have passed and looking forward to productive seasons ahead.
Food plays an important role during Matariki. It is about coming together around the table, bringing whānau and communities together. Rolling up our sleeves, cooking heartfelt kai and bringing the joy of Matariki into every home.
This year, I am bringing my own twist to the table, blending old and new.
I have been asking around to see what kai holds the most meaning for people. Without a doubt, boil-ups, hāngī, kaimoana were definitely the most nostalgic and popular.
I got some fantastic ideas, like cooking hāngī style for your whānau using a slow cooker.
Making batches of fry bread and steamed puddings with recipes handed down are for us all to enjoy.
Quick seafood chowder
This chowder will be a welcome addition to your Matariki celebrations.
I shopped around and sourced affordable fish and shellfish, bulked it out with potatoes and it turned out to be utterly delicious.
This chowder is everything you want in a bowl of soup, warming and packed with flavour.
I highly recommend serving some of the fry bread alongside.
SERVES: 8
Preparation time: 30 minutes
Cooking time: 30 minutes
Skill: moderate
500g mussels
500g cockles
500g firm fish, cut into chunks
2 Tbsp oil
1 small onion, diced
2 sticks celery, cut into
small dice
1 leek, cut into thin slices, wash well
300g potatoes, peeled, diced
3 Tbsp flour
500ml shellfish stock (approx)
500ml full fat milk
½ cup frozen corn
Handful of parsley
Salt and white pepper
Method
Wash and clean the shellfish.
In a large saucepan on high heat add the offcuts of the celery (leaves) and leek. Add the mussels and ½ cup water to the saucepan. Cover with a lid, cook for 2 minutes. Add the cockles, cover and continue cooking for a further 3-5 minutes or until the shellfish has opened. Any unopened shellfish, discard.
Place a fine sieve over a bowl and drain, reserving the liquid as this is your stock.
When the shellfish is cool enough to handle, remove the mussels and cockles from the shell and reserve for later.
Add the oil to a heavy-based saucepan.
Add the diced vegetables and cook for 5 minutes without colouring.
Add the flour and stir well through the vegetables.
If you haven’t got 500ml of stock, add water to make up the volume.
Slowly add the liquid, stirring well to prevent lumps. Continue adding the stock then the milk until all incorporated.
Reduce the temperature and simmer until the potatoes are just tender.
Add the fish and corn, season with salt and pepper.
When the fish is just cooked add the cooked mussels and cockles.
Finish with the chopped parsley before serving.
Fry bread (parāoa parai)
I was kindly given this recipe to share and enjoy.
Fry (fried) bread is light and fluffy and is so good it can be simply enjoyed warm with butter. I
t is also the perfect bread to mop up leftover sauce, which is why I highly recommend making a big batch so you have plenty to share as it is very difficult to eat just one.
MAKES: 12-15
Preparation time: 1½ hours
Cooking time: 20 minutes
Skill: easy
1¾ cup warm water
1 Tbsp active dried yeast
1 Tbsp sugar
4 cups flour
1½ tsp salt
3 Tbsp neutral oil, plus extra for greasing
Oil for frying (vegetable)
Method
Place the warm water into a small bowl, sprinkle over the yeast and sugar and stir lightly. Let sit until the yeast blooms (goes frothy).
In a larger mixing bowl add the flour and salt, stir to combine.
When the yeast is ready add to the dry ingredients along with the oil.
Combine the ingredients well, turn out and knead for a couple of minutes.
Lightly grease a bowl, add the dough, cover with a warm damp cloth and place in a warm place until doubled in size.
Once the dough has doubled, turn out on to a lightly greased workbench.
Lightly press out the dough and divide into squares (about 12-15).
Add enough oil to a deep-sided fry pan or saucepan so it is about 2cm-3cm deep.
When hot, cook the dough in batches until golden on each side, drain on kitchen paper.
Steamed golden syrup sponge
This brings back fond memories for me and I am sure for many others. Warm, sticky golden syrup sponge. This recipe has not changed over the years and the results are always perfect.
I saved some random empty tins from tomatoes, spaghetti, etc. I rinsed them out and they were perfect to cook the puddings in.
The syrup seeps into the fluffy sponge and when you turn out the puddings the excess syrup trickles down the sides. So good!
MAKES: 3 x 400g tins
Preparation time: 30 minutes
Cooking time: 50 minutes
Skill: moderate
135ml golden syrup
135g butter, softened, plus extra for greasing
120g sugar
1 tsp vanilla essence
2 eggs
250g self-raising flour
200ml milk
Method
Cut 3 rounds of baking paper and tin foil to comfortably fit the top of the tins. Set aside.
Grease the inside of the tins with butter.
Place a cloth and upside-down plate in a large deep-sided pot. Set aside.
Divide the golden syrup between the tins and set aside.
Cream the softened butter with the sugar and vanilla.
Add the eggs one at a time, beating well to incorporate.
Add half the flour and beat until just combined.
Add the milk and mix through.
Finally, add the remaining flour and gently fold through.
Divide the batter between the tins.
Place one round of baking paper on each tin. Place the foil on top and secure tightly with string.
Place the puddings on top of the plate.
Pour enough boiling water to come halfway up the sides of the tins. Place over medium-low heat and cook, covered for 50 minutes or until a skewer comes out clean.
Remove from the water and cool in the tin for 5 minutes before turning out.
Serve warm with custard and cream.
Slow cooker hāngī
As we know, the time and knowledge to lay a hāngī is immense and one I am not too confident with.
However, a friend mentioned you can do an improvised version in the slow cooker. I was very intrigued and had to give it a go. The results were outstanding.
SERVES: 6-8
(depending on size of cooker)
Preparation time: 20 minutes
Cooking time: 8 hours
Skill: easy
1.5kg pork belly, shoulder, chops (a little fat is important) cut into large pieces
1 leek, cut into large pieces
500g kūmara, cut into large pieces
500g pumpkin, cut into large pieces
Salt and pepper
Oil
4-6 cabbage leaves
Method
Place 2 sheets of foil on your workbench.
Lay over some cabbage leaves.
Season the meat and vegetables and layer in the cabbage leaves. Drizzle over a little oil. Sprinkle over a little more seasoning.
Bundle up the leaves around the meat and vegetables. Cover with remaining cabbage leaves.
Snugly wrap the foil around and secure well. You may need another layer of foil.
Place a saucer upside down in your slow cooker. Cover with hot water and place the parcel on top.
Cover with a damp cloth, then the lid.
Cook on low for 8 hours or until tender.
Peel back the foil and cabbage leaves and enjoy.
