Recipe Category: Issue 193

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Recipe

TREVALLY & TARO CAKES IN BANANA LEAF WITH CUCUMBER, RADISH & CHILLI RELISH

These tasty parcels are a great addition to a Pacific feast. They are best cooked and served immediately, though I have pre-cooked them then heated them quickly for 5 minutes in a hot oven and they were still great. Frozen banana leaves are available from Asian supermarkets. The mixture also makes great fritters if you simply want to fry in a little oil.

Recipe

KŪMARA, CORN & CHORIZO TAMALES

These tamales are based on a fresh corn style and can be eaten as an entrée alone or as an accompaniment to a Mexican or South American meal. I like them simply with barbecued chicken or vegetables. To make them vegetarian, replace the chorizo with kidney beans fried up and lightly mashed with oil, onion and some
spices such as cumin, coriander and smoked paprika.
Masa harina, a fine, yellow corn flour is traditionally used,
but I find buckwheat flour also tastes great, it’s just not such
a good colour.

Recipe

NANA BRIDGET’S STEAMED PUDDING WITH KAWAKAWA BUTTERSCOTCH

This is our grandmother’s steamed pudding recipe, which our mum taught us. It is one of those timeless recipes that we always come back to. Our addition of kawakawa to the butterscotch gives the dish an added herbal note which we think makes this dessert even more special. It is amazing how easy it is to find kawakawa growing all over New Zealand. Google the plant and you will be able to keep an eye out for some when you’re on your next walk.

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