New Zealand Recipes

The Hangi
Needs List 1) Rocks - Preferably not sandstone styled rock as this will explode in the fire. Use volcanic rock. Some people use irons as well however these can tend to burn the Hangi and don't hold heat as long as rocks do. 2) Steel Baskets - Steel bread crates can be used, even steel chicken wire can be used to wrap the food and placed on the rocks. 3) 6-7 Potato Sacks - Any type of cloth styled potato or sugar sacks (If you have access to Banana leaves, use them as well. 4) White Bed Sheets - Preferable mutton cloth but bed sheets will do. 5) Water Hose 6) 3 Shovels 7) 2 Steel Garden Rakes 8) 44 gal Drum - This is used to soak the sacks overnight 9) Tin Foil - Use this to hold food that may easily slip through the crates. 10) Oven Bags 11) Newspaper 12) Firewood - A variety of small to large slow burning wood. Enough to keep a fire going for at least 2 hours. Don't use treated wood!!! Food List Most common food in the Hangi are - Pork - Mutton - Chicken - Cabbage - Kumara - Pumpkin - Bread Stuffing -Steam Pudding	Food cooked in the Umu (Earth oven) Cooking Directions: Food Preparation - Usually most of the preparation is done the night before so that everything is ready for the morning lighting of the Hangi. However if you don't have enough large pots to hold the peeled vegetables in (must be left soaking in water) then peel them and prepare them in the morning. Placing the food in the correct order in the baskets is crucial as everything will be cooking at the same time. So place the large roast meat on the bottom of the baskets with chicken on top of that. Put the potato's and kumara on next and cabbage quarters to fill in any gaps. Finally place the stuffing in an oven bag or mutton cloth on top. Salt Ground Preparation - Use your basket size as a measurement to size up the hole you need to dig. Make the hole a bit bigger than your basket size so you can tuck the sacks and mutton cloth down the side. The hole doesn't have to be very deep, probably just enough for the rocks and about a third the depth of you crate. Some people differ in this next part as to preference but most Maori build the fire over the hole and others build the fire on the side of the hole. We will explain the fire over the hole technique in this site. Now that you have dug your hole, you need to fill the hole with screwed-up newspaper as this will be used in the morning to ignite the fire. Next place the small kindling wood on top of the paper and build a typical fire placing bigger and bigger pieces criss-crossing by layer until all the wood is used. Then stack the rocks on top of the wood. Other Preparation - Cut the sacks open down the two sides so that they open up to their full length and place in a full 44 gal drum of water to soak overnight. Place mutton cloth or sheets in the drum as well. - Place a protective cover over the fire-stack to keep the overnight dew off to ensure a dry start in the morning and then you are ready to roll. The Next Day - The whole process from the fire to the completing of the cooking will take about 6 hours. So pace your day out so that the Hangi will be ready for when you need it so it stays hot. Lighting the Fire - Take a rolled up piece of newspaper and light the screwed up newspaper underneath the fire-stack. Allow to burn until all the wood is embers in the hole. This should take about 1½ - 2 hours. Use the shovels to reposition any rocks that fall out of the fire. The rocks should burn almost white hot. Once the fire has burned down, use the shovels and rakes to scoop out any smoking embers so that there is only rocks left in the hole. Rake the burning embers away and dowse with the hose. Any ashes left floating around can be dissipated by a quick spray of the hose on the rocks. Putting Down the Hangi - Flatten out the rocks as much as possible and place the basket on the stones. Get the wet mutton cloths or sheets and lay them over the basket allowing the edges to go down the sides of the hole. Immediately before doing this though you need to give the stones and basket a quick spray with the hose to create some steam, then immediately place the cloths over-top. On top of these cloths, place a potato. This is used as a kind of indicator for later to tell you whether everything is cooked. Place the wet sacks on this , layering them as to cover the basket but dot allow them to go down the side of the basket so that they lay on the top of the ground. Place the dirt on top of this covering the entire area and sealing off any places where steam is escaping. - The cooking time for one basket is around 2½ - 3hours but it doesn't hurt to leave it in for 3½ 4hours. It is quite difficult to overcook a Hangi as the longer it is in the ground the more the rocks cool (a bit different to an oven which stays constant in temperature). Pulling out the Hangi - Uncover dirt from the sacks and peel back the sacks being careful not to spill any dirt into the basket. Check the potato to see if it is cooked. Remove the cloth and use the sacks as protection to hold the hot basket. Take to the kitchen and serve.
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Curried Kumara Soup
Ingredients: 75g butter 2 cloves garlic 1-2 tsp curry powder 500g kumara (US=a type of yam) 1 1/2 cups water 2 tsp instant chicken stock about 3 cups milk 1/4 cup cream	Add the crushed garlic and curry powder to the butter in a large saucepan . peel the kumara and slice to about 1 cm thick. Cook in the butter, withou t browning, for 1-2 minutes and then add the water. Cover and cook for 10 minutes until tender. Stir in the chicken stock, then blend, thinning as you do so with the milk. add the cream and reheat without boiling.
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Bacon and Egg Pie
Ingredients: Bacon >250 g Eggs 9 Black pepper Milk	Roll out flakey pastry. Lay half in bottom of pie tin. Chop bacon finely & spread over pastry. Use lots of bacon - 250 grams is an absolute minimum. Break eggs over the bacon. 6 eggs probably isn't enough. Try 9. Add black pepper liberally. Top with rest of pastry. Brush with milk. Bake until pastry is golden brown. Even better cold than hot, but if you want some cold pie left over then best to bake two, and hide the second one.
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Toheroa Fritters

Mince a tin of toheroas finely with just a slight touch of onion. Now prepare a cup of good white sauce in the usual manner, adding a pinch of nutmeg and a well beaten egg. Mix in toheroas and flavour with a little lemon juice. Roll spoonful lots in breadcrumbs, and fry in deep oil or fat. A lemon sauce is very nice served with these fritters.

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Toheroa soup

Ingredients:

1 dozen large toheroa
1 ounce butter
3 pints milk
1 egg
2 medium onions
1 cup fresh cream
1 ounce flour
salt and pepper
1 teaspoon lemon juice

A dish fit for a king'—is an alternative to fritters; one apocryphal story notes that 'an American once tried to buy New Zealand just to have the exclusive rights to toheroa soup'.

Toheroa soup
The proper end for a toheroa which has led a good life is in a plate of soup and this is undoubtedly correct. People who fry oysters in flour and water paste are also liable to mince up toheroas to make them into fritters and each act is equally reprehensible....

Method
(a) Mince finely the prepared toheroa. Follow with the onions through the mincer.
(b) Heat the butter, slowly add the flour, stirring well until a smooth white roux (paste) is developed.
(c) Slowly add the milk, continue stirring and bring to the boil.
(d) Add toheroa, onion mixture, salt and pepper to taste, and simmer for at least two hours.
(e) Strain through a fine sieve.
(f) Before serving, add the lemon juice and cream and pour into warmed bowls or plates.

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Millenium Raw Fish
Ingredients: 1 cup of fresh lime juice a handful chopped corriander leaves 6 red chillis (or more if u like more heat) salt/pepper 2 taste 6-8 fish fillets (snapper is beautiful) 1/2 kg fresh N.Z mussels (medium size) 1/2 kg fresh N.Z pipis 1-2 tins Coconut milk (samoan coconut milk is superior for this recipe) 1 bunch spring onions (topped,tailed & chopped finely) 1 large spanish onion (chopped in thin rings) 4-6 Roma tomatoes (Roma is more tasty) 4-6 medium Yellow capsicum (Yellow seems to be sweeter than red or green capsicum, use a combo of all 3 for better effect & accelerated flavour)	Cooking Directions: Chop fish fillets into bite size pieces then chop the chilli finely and corriander leaves finely too. Combine these ingredients in a bowl adding the pipis and mussels. (if u like or if u r a die hard traditionalist u can omit these 2 seafoods & just use the fish fillets but that would be so sad). Then sprinkle some pepper and be generous with the salt over the marinating seafood. Cover and put in fridge 4 about 1/2 -45 mins or when the fish pieces turn opaque. In the meantime chop your spanish onions (finely) or use spring onions (or combo of both 4 colour, texture & taste). Chop your Roma tomatoes and Yellow capsicum into medium size pieces. When the marinated seafood has been soaking for a while u can then start squeezing the liquid from the fish pieces and other seafood until u have extracted all the liquid & discard. Add another few squeezes of your limes to the seafood. Add to this the capsicum, spring onions, spanish onions, roma tomatoes, and coconut milk. Make sure the seafood is drowning in the coconut milk. This is the real island method to make raw fish so don't skimp on the coconut milk. Finally, add a little more shredded corriander for presentation. Serve it with kumara, taro or yams Don't cook the man some eggs cook him this instead!!! Recipe Origins: My mothers family recipe that i changed around (only the ingredients not the actual method). My mum is tongan & this is served at weddings, birthdays or family feasts. I added some experimented with thai flavours as my family loves thai food. We haven't gone back to the traditional method ever since.
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Wheke Salad
Ingredients: 1 kg squid tubes cut into rings. Marinade: 1 cup olive oil 1 cup lemon juice 4 cloves garlic, crushed salt and black ground pepper	Cooking Directions: Mix marinade ingredients together and heat in a frying pan. Cook the squid rings in batches until opaque. Place the cooked squid into a bowl while you cook the rest. Pour marinade over cooked squid and leave until required to serve. Decorate with chopped parsley and spring onions.
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Tuatua Fritters
Ingredients: 500 grams chopped tuatua 1 chopped onion BATTER 1 cup flour (standard or self-raising) 1 tsp baking powder 1 tsp salt 1 dsp oil ¾ cup of tepid water 2 eggs Mix together until smooth	Cooking Directions: If possible leave for half an hour. Add the tuatuas and onions to the batter. Drop spoonfuls of the mixture into hot oil to make the fritters. When the bubbles appear on the surface of the fritters, turn them over and cook for a further minute.
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Deep Fried Snapper
Ingredients: 4 medium snapper fillets 2 Tblsp flour ½ tsp salt ¼ tsp pepper 1 small egg Dried breadcrumbs Fat or oil for frying Parsley	Cooking Directions: Wipe snapper fillets. Mix flour with salt and pepper. Lightly beat egg and season. Coat the snapper fillets in flour, then dip in egg and finally in breadcrumbs. Deep fry in fat at 160°C. Just before fish is cooked place a bunch of washed and dried parsley in hot fat. Cook fish and parsley together for 1 minute. Serve garnished with either fried parsley or lemon slices decorated with raw chopped parsley and paprika.
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Smoked Fish
Serves: 16-20 people Ingredients: 500g of smoked hoki fillets, skinned 20 eggs, beaten 1 bunch of washed, shredded puha 1 char grilled red pepper 2 kg of cooked kumara	Cooking Directions: Beat the eggs well and add salt and pepper to season. Add the rest of the ingredients. Oil a 30cm push-bottom tin and add the mixture. Bake it for 1½ to 2 hours at 150°C until the egg is fully cooke
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Raw Fish - Marinated fish (Sweet)
Ingredients: 11kg Snapper 1 small onion 1 small Lemon 3 medium Tomatoes 1x 300 ml bottle cream 1/2 cup white vinegar 2 dessert spoons of sugar	Cooking Directions: This dish can be made with hapuka, wharehou but snapper is our favourite. Dice snapper into biteable sizes, place in a bowl with vinegar and juice of lemon. Chop onion finely and add to fish,vinegar,lemon, stir, and add cream stir well and leave to marinate over-night. Stir next morning and add wedge sliced tomatoes, add sugar and stir for the last time .This dish can be made in advance as the longer left the better the flavour. This recipe is from Te Taitokerau.
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Raw Fish - Marinated fish (Kuki Airani)
Ingredients: - Fish (lemon fish is nice) - Spring onions - Tomatoes - Lemon juice - Coconut cream	Cooking Directions: Any fish that tastes good when raw (practically everyone!). Soak the fish overnight with the lemon juice (to cook the fish) and the coconut cream (to flavour the fish). Pile in the spring onions and tomatoes in the morning. Eat! Tu Meke!
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Poached Scallops
	Ingredients: 500 g scallops, shelled and cleaned 450 ml milk Salt and pepper to taste ½ tsp curry powder, optional 1 Tblsp flour 1 Tblsp cornflour	Cooking Directions: Cut scallops into small pieces, put into a pot with the milk and bring slowly to the boil. Add the salt, pepper and curry, stirring all the time. Make a paste with flour and cornflour and a small amount of milk or water, and add to the scallops once they have boiled for 3 minutes or are cooked. Stir constantly. If desired, pour the scallops into a casserole dish, sprinkle with grated cheese and paprika, and grill until cheese bubbles. Serve hot. Variations Replace the curry powder with the parsley, or 60 - 90 g grated tasty cheese, or 30 g grated cheese and 3 Tblsp cream sherry. Recipe by Eruera Stephens
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Paua Fritters
Ingredients: 3 Paua 2 Finely chopped onions 1 Egg 3 TBS Plain flour Sprinkle of salt and pepper for seasoning Cooking oil A mincer or food processor A large bowl A frying pan	Cooking Directions: Pound the Paua then cut into small chunks. Put the Paua through the mincer or processor then transfer the minced Paua into a large bowl. Add the finely chopped onions and the one egg and the plain flour to the minced Paua in the large bowl. Add the salt and pepper (optional). Stir with a large spoon, mixing until the ingredients are combined evenly. Put into the frying pan enough cooking oil to cover the bottom of the pan. When the oil is hot drop in tablespoons of the Paua mixture. Cook for 3 minutes on each side or until firm.
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Tuna bones and Puha

Ingredients:
Large pot
Sufficient water to cover
Tuna bones (heaps)
Puha (heaps)
Flax (to tie)
salt (to flavour)

Accompanyments:
Rewena bread or fried bread
Potatoe's or doughboys
Kamokamo

Cooking Directions:
Firstly bone the tuna leaving a generous amount of flesh on the bone
Secondly. bend each bone into 4 to 6inch lengths without actually breaking the bone
Thirdly. wrap generous amounts of puha around each bone.
Secure with the flax.
Prepare as many as is needed, Place in pot cover with water add salt
Cook for about an hour or until the flesh falls off the bone or "sample"

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Barbequed Paua
Ingredients: 6 Paua pineapple juice Soya sauce Onion, chopped	Cooking Directions: Shell the paua and tenderize. Place into a small dish with the pineapple juice, soya sauce and chopped onion. Leave to marinate over night. Melt a little butter or dripping on the barbecue hot plate and cook the paua slowly. When the paua is just about cooked, put onions on the hot plate and cook together with the paua. Cook the paua until tenderized. Serve hot with potato salad and a tossed salad, or a seafood chowder.
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Seafood Noodle Salad
Ingredients: 2 kg of fresh Chinese noodles 2 kg of marinara mix 20 mussels steamed open and left in half shells 1/2 cup of olive oil 2 sliced onions 1 bunch coriander or parsley Dressing: 1/4 cup soya sauce 1/2 cup olive oil 1/4 sesame oil 1/4 cup fish sauce 1/4 cup sweet chilli sauce or 6 chopped fresh chillies 4 cloves crushed garlic 1 tablespoon whites sugar 2 tablespoons of chopped coriander (Blend all ingredients together in a blender)	This recipes is sized to feed a large crowd - 40+ people Cooking Directions:* Bring a large of water to the boil (about 10 litres) with 2 tablespoons of salt and 2 tablespoons of oil. Add the noodles, stirring a little to separate them. When the noodles rise to the surface and just start boiling, quickly pour them into a colander and run cold water through them, Place the noodles in a bowl and toss in the dressing. Heat the olive oil in a heavy based pan and gently saute the onions until they are transparent. Add the garlic and heat intil the fragrance is released. Add the marinara mix and cook, gently nudging the mixture for about 5 minutes or until the seafood is cooked. DO NOT OVERCOOK. Combine the noodles and seafood mix together. Place the mussels in half shells through the salad. Decorate with chopped coriander / parsley and spring onions.
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Mussel soup
Ingredients: 1 onion, chopped Parsley 1 knob butter 1 tsp ground ginger 6 mussels, chopped Milk	Cooking Directions: Place the onion into a little water, add butter, mussels, parsley, ground ginger and sufficient milk. Don't boil. Thicken with a little cornflower. Serve with paraoa parai.
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Hoki Fillets in Red Curry Sauce

Serves: 5

Ingredients:
2 Package Hoki
2 Tablespoon Fish sauce
1 Tablespoon Red curry paste
1 Cup Minced onion
1/2 Cup Water
1/2 Pound Yams (boild & mashed)
1 Cup Coconut milk
1/4 Cup Chopped Basil
2 Tablespoon Lime juice

Preparation:
Cut Turner Hoki into 1" cubes
Allow coconut milk to stand for a while so the thick "cream" can rise to the top. Spoon about 3 tablespoons of the coconut cream into a wok. Add onions and curry paste and cook over medium heat, stirring frequently until the curry is cooked and mixture is pasty. Add the fish sauce, boil a few seconds, and add the lime juice & remaining coconut milk with the water and mashed yams. Stir & simmer until the sauce is slightly thickened and taste for flavor adding salt & pepper. (If it is too spicy add a little more coconut milk). Add the Turner Hoki cubes. Simmer until the Turner Hoki is tender and the cubes are beginning to flake apart, about 5 minutes. Stir in the chopped basil leaves, and adjust salt & pepper if needed. Serve over a generous portion of plain white rice.

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Kina & Kumara soup
Serves: Ingredients: Olive oil 1 medium chopped onion 2 garlic cloves, crushed 2 medium kumara, diced 3 dsp tomato paste 6 cups of fish stock 250 grams of kina roe 500 mls of cream salt and pepper , a few chives	Cooking Directions: Sauté the onions and garlic in olive oil. Add the kumara, tomato paste and fish stock and simmer until the kumara is cooked. Cool and puree in a blender with the uncooked kina roe and the cream. Return all to the pot and reheat. Do not boil Adjust seasoning and serve garnished with snipped chives.
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Kina Soup
Ingredients: 12 kina 600 ml milk Salt and pepper 1 pkt Maggi Pea and Ham Soup 1 cup cream	Cooking Directions: Remove the large tongues from the kina and mash, season with salt and pepper. Mix cream and milk together in a pot and heat. Do not allow to boil. Mix soup with a little of the cream and milk, add this to the rest of the cream and milk. Add the mashed kina.
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Kahawai Fettucine
Ingredients: 800g kahawai fillet 1 punnet cocktail tomatoes (cut in halves) ½ kg tomatoes (chopped) 1 large onion (chopped) 1 capsicum (chopped) 1 garlic clove (crushed) 500ml red wine Tabasco sauce I table spoon Worcestershire sauce 1 fennel bulb (with tops) 400g fresh fettuccine 250g butter	Cooking Directions: Sauce: In a pot sauté the onion and garlic in 100g of butter for 3 to 4 minutes, then add the chopped tomatoes, capsicum and red wine - bring to the boil. Simmer for 15 minutes, add the Worcestershire sauce arid a few splashes of Tabasco, then put in the processor for 2 minutes and strain. Pasta: Boil 800mls of water. Add fettuccine and cook until al dente. Strain. Take 50g of the butter and in a pan gently cook the chopped fennel bulb and herb tops. After 2 to 3 minutes add to this the freshly boiled and strained pasta then toss. Kahawai: Cut into chunks, part fry in 100g of butter. When cooked, throw in the cocktail tomato halves. Marry pasta and fish together on 4 plates - try a lashing of Parmesan all over. Serves 4
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Baked Kahawai
Serves 4 Ingredients: 4 large squares of tin foil 1 whole 1½ kg kahawai 1 lemon (cut into 12 slices) 2 capsicums (1 green, 1 red) ½ cup olive oil 100g butter 1 garlic clove (crushed) 1 large onion (sliced) 12 black olives (halved) Cracked pepper Sea salt 4 spring onions 1 celery stalk (finely sliced) 4 whole chillies (fresh) 4 tablespoons pernod (optional extra)	Cooking Directions: Fillet the kahawai, keeping the skin and removing the bones - cut each in half. in a heavy hot pan put 3 table spoon of olive oil and when hot cook the kahawai, skin side down for 1 minute, then remove. On to each square of foil place first the sliced onion and garlic, then the kahawai - everything else goes on top - finishing with the lemon slices, 25g of butter and splashes of oil. Make into all enclosed parcel and bake for 25 minutes at 230°C. Serve the foil parcel directly enjoy the steam and aromas.
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Paua in Cream
Ingredients: 1 kg Paua 30 g butter 1 onion 600 ml cream 1 Tblsp cornflower ¾ cup milk Salt and pepper	Cooking Directions: Slice or mince the prepared paua into small pieces. Melt the butter in a saucepan and add finely chopped onion. Fry until golden brown. Add chopped or minced paua and toss quickly to sauté evenly. Add cream, and heat to just below boiling point. Thicken with cornflower mixed to a paste with milk. Add seasoning and serve immediately. Caution, do not overcook as this toughens the paua.
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Seasoned BBQ Mussel's
Ingredients: Dressing: 12 Mussel's Spring Onion Garlic Butter Curry or chilli powder	Cooking Directions: Cook on the grill until just opened, then remove one shell of each mussel. Add 1/4 of a teaspoon of butter to each mussel along with a pinch of garlic and a sprinkling of curry or chilli powder. Cook mussel's till powder has dissolved. Add chopped spring onion as a garnish. (It is important not to overcook mussel's in earlier stages)
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Seafood Noodle Salad
Ingredients: 2 kg of fresh Chinese noodles 2 kg of marinara mix 20 mussels steamed open and left in half shells 1/2 cup of olive oil 2 sliced onions 1 bunch coriander or parsley Dressing: 1/4 cup soya sauce 1/2 cup olive oil 1/4 sesame oil 1/4 cup fish sauce 1/4 cup sweet chilli sauce or 6 chopped fresh chillies 4 cloves crushed garlic 1 tablespoon whites sugar 2 tablespoons of chopped coriander (Blend all ingredients together in a blender)	This recipes is sized to feed a large crowd - 40+ people Cooking Directions:* Bring a large of water to the boil (about 10 litres) with 2 tablespoons of salt and 2 tablespoons of oil. Add the noodles, stirring a little to separate them. When the noodles rise to the surface and just start boiling, quickly pour them into a colander and run cold water through them, Place the noodles in a bowl and toss in the dressing. Heat the olive oil in a heavy based pan and gently saute the onions until they are transparent. Add the garlic and heat intil the fragrance is released. Add the marinara mix and cook, gently nudging the mixture for about 5 minutes or until the seafood is cooked. DO NOT OVERCOOK. Combine the noodles and seafood mix together. Place the mussels in half shells through the salad. Decorate with chopped coriander / parsley and spring onions.
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Devilled Paua
Ingredients: 2 paua 1/4 cup oil 1 tablespoon chopped green pepper 1 tablespoon chopped onion 1 clove garlic, crushed 1/2 coup dry white wine 1/4 cup tomato sauce 1 tomato, skinned & chopped pinch cayenne pepper, or 1/4 cup dry mustard 4 teaspoons cornflower 2 tablespoons water Salt to taste	Cooking Directions: To prepare Paua: Remove paua from shell. Remove gut and cut off foot and thick black outer edge on foot side. If the pharynx (red coloured, located in the area of the mouth) is still attached, it is best removed. Tenderise the meat by either beating on a flat surface with a meat tenderiser, or marinate with a crushed raw ripe kiwifruit for 1-2 hours. Heat oil in a saucepan and saute onion, pepper and garlic. Add paua, wine, tomato sauce, chopped tomato and carenne pepper/mustard. Simmer 2-3 minutes. Stir in cornflour and water mixed to a smooth paste. Simmer until thickened. Season to taste with salt. Serve with crusty bread and a green salad or vegetables. Serves 4
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Chargrilled mutton bird with red wine
Needs List: 6Birds cream 250ml redwine green peppercorns 1/4C cummin 1/4 C Saltn Pepper	Cooking Directions: Cut birds in half lengthways, rub with cummin, salt,pepper. Leave for 1hour, chargrill or barbeque birds turning all the time,remove from heat put straight into hot pan or pot, pour redwine, cream, peppercorns after 2-3mins lower heat to simmer 2mins, serve straight away either on its own or with steamed rice.
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Terotero
Serves: 16-20 people Ingredients: - Pigs small intestine! - Cooking fat	Cooking Directions: Thoroughly clean the small intestines, both inside and out. Boil for 20 minutes then remove from the heat. Wash off excess fat and cut into 3inch lengths. Place into a roasting dish with a small amount of cooking fat. Cook for 30-40 minutes at 180oC until roasted. Usually eaten with boiled potatoes and cooked vegetables. Best served HOT!
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Raupo Bread --Traditional Maori bread

The process of making bread from the pua, or pollen of the raupo is curious, both on account of the patience required to collect sufficient for the purpose, and for religious rites connected with it; showing most clearly, how very much pinched for food the aborigines formerly were, and the great they laid upon religion in aiding their efforts to procure it. It is also remarkable for the number of words belonging to the process, which is a proof of the value put upon this article of food.
The first thing which was done, was the erection of a shed near the swamp, from which the pollen (pua) was to be collected. The process of gathering it was always commenced at daybreak; for when the sun began to shine, the feathery seeds blew about, they had then to discontinue their work until the evening, when they recommenced the work. The gathering of the flower heads of the raupo was continued for several days, until a sufficient quantity of pollen was obtained. They then cut a quantity of flowers of the kakako, which being strewed on the floor of the shed, the pua was heaped upon them.

It was daily carried into the sun to dry and again returned in the evening to the shed, lest it should become damp with the dew. Parties of from fifty to sixty men, women and children, often assembled for this work; each family having its own division (tuakoi) of the shed to attend to. When the process of collecting was finished, they went into the forest to procure the bark of the hinau, which they stripped off the trees in large pieces, twelve to fourteen feet long. These were doubled up so as to make a bag, one end being left open to form a mouth, while the sides were sewed with flax, leaving only a small hole at one of the lower corners.

Being set on their ends, they formed long bags, almost as tall as a man, which were propped up by poles. They then took the mats (tapaki), which had been previously plaited by the women of split flax and spread them on the ground by the side of the bag (pu), part of them stripped the flower from the stem: this process was called uhu. A quantity being shred, it was put into bags, which had been plaited with great care of finely split flax, so as to allow only the smallest particles to escape. Men only were allowed to sift the pua, which was done by shaking these bags over the mouth of the large one, while the tohunga, or priest, repeated a karakia.

The principal person of each family had to sift it; but, if he had been guilty of any crime, the pua would fly up in his face and he would be forced to give place to a better man. Whilst some were sifting, others were plaiting small baskets (rourou, kapukapa, paro) of green flax, which are lined with leaves of the rangiora or pukapuka, to place the sifted pua in; the siftings (tutae papapa), or down, being thrown away. The plug having been removed from the bottom corner of the bag, the pua flowed out, which was caught in the baskets, carefully avoiding to press it down, in which state it resembled small seeds.

The baskets being filled, they were covered over with leaves as before and then sewed up (runa), which being done, they were placed in the ovens (hängi), the number of which was proportioned to the quantity to be cooked. The ovens, having been covered over as usual, were left till the steam burst out at the top, which was a sign that they were done. When taken out, the substance still retained its resemblance to seeds; but the baking converted it into a solid mass.
The principal person of the party then divided them among the people. Some of the loaves thus made were from six to eight inches in diameter and thick in proportion. The smaller ones were generally eaten at the time, the larger ones being reserved as presents, for state occasions, or for supplies during war. A loaf of seven inches in diameter was sufficient to satisfy two full-grown men.

Having been rendered sacred by the prayers of the tohunga, or priest, during the process of sifting, no one could eat of it until the first oven, containing only three or four baskets, had been cooked for the priest, who then took off the tapu.
It is remarkable, that when the down (hune) obtained from the raupo head is put into the baskets, it is invariably filled with a small kind of worm, or grub, in very large quantities. It is therefore, generally baked, and it is at once fit for making beds and pillows, for which purpose it is commonly used, and forms a good substitute for feathers.

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Kangawai
Ingredients: 2-3 Corn Cream Sugar	Cooking Directions: Shell white corn, place in a flour bag and stand in clean running water for two months (river). When the corn is soft to press it is ready to use. Take about 2 cups of the soft kernel and mash them. Bring 6 cups of water to the boil and add the crushed corn. Stir and simmer for 1 hour (still stirring it). Serve with cream and sugar to taste.
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Boil-up - Brisket & Bok Choy
Ingredients: 2kg Brisket Half cup Dark Soya Sauce 7 Potato Halved 4 Kumara Halved Salt 8 Bok Choy Chopped Flour And Water to make your Dough boys ( Flat ones )	Cooking Directions: Pull out your special occasion Pot and put in your Brisket add to that the Soya Sauce. Let it marinade for at least 1-1/2 hours. Fill With Water and bring to the boil then simmer for at least 1-1/2 hours. You can tip out some of the water it will be quite strong but replace the water with boiling water from the jug so it keeps the cooking thing happenin'. Then add your Potato and Kumara. Make your Doughb's about 20 mins later add your Bok Choy. About 15 mins later Hoe in. Kiaora
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Boil-up - PorkBones
Ingredients: 3 potatoes 3 kumara puha or watercress kamo kamo x1 reasonble bag of pork bones	Cooking Directions: Bring the pork bones to the boil then turn down half way. Put potatoes and kumara separate into a pot and also bring to the boil. Then add to the pork bones. On the last 15 minutes put in the remaining ingredients..... kamo kamo and the puha/watercress. leave cooking on the boil for 20 minutes. then when all ingredients are soft and not hard it is ready.
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The Boil Up!!!
Serves 4: Ingredients: -Puha (Smooth leafed sow thistle) this is optional if no puha then use watercress or half a cabbage -Potatoes x 6 -1/4 of a pumpkin -Brisket meat (some use mutton flap or any other meat chunks), or corned silverside. -Self rising Flour -Salt	Cooking Directions: 1/ Fill a large pot 2/3rds the way with water. Add the meat and boil for 15 minutes. Then drain the water and refill with clean water and salt. Return to boil meat and add potatoes and pumpkin pieces, and leave to boil for 10 minutes. 2/ Add the Puha or watercress to the pot. 3/ Next prepare the Motumotu (Maori styled dumplings). Make a basic flour/water mix, don't knead the mixture too much, as the more you knead it the harder the texture of the motumotu will end up. Break off small pieces and lightly roll into small balls and place into the pot, putting some underneath and some on top. Allow to simmer for 40 minutes before serving.
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Rewena Paraoa (Maori Bread)
Ingredients: 2 C flour 3 medium slices potato 1 tsp sugar Boil slices of potato with 1 cup of water until soft. Cool to lukewarm and mix in the flour and sugar to a paste. Cover and stand in a warm place until the mixture has fermented. 5 C flour 1 tsp salt 1 tsp baking soda rewena (above)	Sift flour and salt into a bowl and make a well in the centre. Fill with rewena and sprinkle baking soda over the top. Combine and knead mixture for about 10 minutes, adding a little water if the mixture is too firm. Shape into loaves or place the mixture into greased loaf tins. Bake at 450F (230C) for 45-50 minutes.
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Maori Bread
Ingredients: 3 cups flour (heaped) 1 1/2 teaspoons of baking powder (level) enough milk or water to make a soft dough pinch of salt		Here is a Maori bread recipe Flour dust your board or grease the bowl you are using to mix your dry ingredients and knead your dough until firm, then roll out flat. Warm your tray in the oven, then dust your tray with flour and put your bread in oven at about 350 to 400 degrees F., bake 10 minutes or longer on each side until light brown.
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