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New Zealand Recipes to Try This Week!

Hokey Pokey


Ingredients (20 Servings)

  • 5 Tbsp White sugar

  • 2 Tbsp Golden syrup

  • 1 Tsp Baking Soda


Steps

  1. Grease the base and sides of a baking dish with butter.

  2. Place the white sugar and the golden syrup into a saucepan.

  3. Put it on low heat and stir constantly, until the sugar dissolves.

  4. Increase the heat until it boils (boil for two minutes). Stir occasionally, if necessary, to prevent burning.

  5. Remove from heat. Add the baking soda and stir very quickly.

  6. Pour into the prepared baking dish immediately. Leave until cold and then break into pieces.

  7. You can coat the hokey pokey pieces with chocolate or put them on top of your ice cream.




Whitebait Fritters


Ingredients (2 to 4 servings)

  • 250g whitebait (cornalitos)

  • Half cup self-raising flour

  • 2 eggs, lightly beaten

  • 1 tablespoon water

  • 1 spring onion, slice very thinly

  • Juice of one lemon

  • Salt and freshly ground pepper

  • 1 tablespoon butter

  • Parsley, chives, cress, and rocket for garnish


Steps

  1. Drain your whitebait in a colander. Set aside.

  2. In another bowl, sieve the flour. Make a well and add the beaten eggs with a dash of water, then mix into a smooth, thick batter.

  3. Now gently fold in the whitebait, sliced spring onions, and lemon juice. Season the mixture with salt and pepper.

  4. Melt butter in a pan and place a large spoonful of the fritter mixture in the pan.

  5. Shape into round fritters and cook until the egg is set or until golden on one side.

  6. Then, gently flip over as you would an omelette and cook the other side for 20 seconds.





Jaffas Slices


Ingredients (20 servings)

  • 125g milk chocolate

  • 175g sweetened condensed milk

  • 125g butter

  • 1 pack biscuits, crushed

  • For the icing

  • 200g milk chocolate

  • 1 Tbsp vegetable oil

  • 1/2 tsp orange essence

  • 100g Jaffas (you can replace with m&m)


Steps

  1. Line a baking dish with baking paper and set it aside.

  2. Add chocolate, condensed milk, and butter to a microwave-safe bowl. Heat in 30-second bursts until all the ingredients have melted together and stir well.

  3. Pour in the crushed biscuits then mix until combined. Press the mixture into the tray, spread to the edges, and smooth the top with the back of a metal spoon.

  4. To make the topping, melt the chocolate in the microwave in 30-second bursts.

  5. Add the oil and stir until it is smooth, add the orange essence, and stir again. Pour the chocolate over the base and spread it evenly to the edges.

  6. Place the Jaffas into a bag and break up with a mallet or rolling pin, sprinkle over the slice until it is all covered.

  7. Chill in the fridge until set for 2+ hours. Take out of the fridge 20 minutes before cutting into slices.



Anzac Biscuit


Ingredients

  • 150 g plain flour

  • 100 g rolled oats

  • 80 g desiccated coconut

  • 165 g white sugar

  • 150g unsalted butter

  • 90 g golden syrup

  • 1 tsp baking soda


Steps

  1. Preheat oven to 180°C

  2. Line 2 baking trays with baking paper.

  3. Mix flour, oats, coconut, and sugar in a bowl.

  4. Place butter and golden syrup in a saucepan over medium-high heat and stir until butter has melted.

  5. Add baking soda and stir to combine (it will fizz up, it is normal). Immediately remove from heat.

  6. Pour butter mixture into the flour and mix until just combined.

  7. Roll level 1 tablespoon mixture into balls and flatten them. Place balls, 2.5 cm apart, on prepared trays.

  8. Bake for 15 minutes, swapping trays halfway during cooking, or until deep golden. (Bake 12 min if you want them chewy)

  9. Stand on trays for 5 minutes. Transfer to a wire rack to cool.



Maori Boil Up


Ingredients


Boil up

  • 1kg meaty pork bones

  • 1 bacon hock

  • 4 medium-sized potatoes

  • 1 medium onion

  • 2 large kumara

  • ½ pumpkin

  • 4 cabbage leaves

  • 1 large bunch of watercress

  • ½ tsp salt

Doughboys

  • 1 cup self-raising flour

  • ¼ tsp salt

  • ¼ cup water


Steps


Boil up

  1. Peel and dice the potatoes, pumpkin, and kumara into 2cm cubes.

  2. Roughly Chop the watercress and cabbage.

  3. Slice onion and place with pork bones and hock in a large stockpot.

  4. Pour in just enough water to cover bones and hock, season with salt, and then gently simmer for 1½ hours.

  5. Skim off any fat from the top and remove bones, scraping off any remaining meat off the bones back into the pot.

  6. Peel the hock, chop the meat then add it in.

  7. Add all veggies to the pot and simmer for a further 20 minutes.

Doughboys

  1. Lightly season the flour with salt.

  2. Gradually add water to form a dough.

  3. Break off small bits of dough and form 2-3cm balls.

  4. To finish

  5. Place doughboys on top of boil-up, cover, and cook for about 10-15 minutes.

  6. Don't lift the lid while cooking. Larger doughboys will take a bit longer.





Cheesy bacon and egg pie


Ingredients (8 servings)

  • 1 Tbsp olive oil

  • 1 onion, finely chopped

  • 4 rashers bacon, cut into pieces

  • 3 sheets puff pastry

  • ¼ cup chutney

  • 2 spring onions, sliced thinly

  • Salt and freshly ground pepper

  • ¼ cup pesto

  • 1 cup cheese

  • 7 eggs

  • 1 egg yolk, for brushing the top


Steps

  1. Preheat an oven to 200C.

  2. Heat the oil in a frying pan to medium heat. Add the onion and fry for 3 or 4 minutes. Add the bacon and continue to fry until cooked through. Remove from the heat and cool.

  3. Line the base of a greased 23cm x 3cm baking dish with 2 pieces of puff pastry. Use a little water to ensure the edges are stuck together well.

  4. Spread the chutney evenly over the pastry base. Sprinkle on the onion and bacon, then the spring onions. Season with salt and pepper.

  5. Add pesto to the bacon and onions. Then sprinkle over the cheese. Break the eggs carefully over the mixture trying not to break the yolks.

  6. Top with the remaining pastry, sealing the edges with a little water. Cut decorations from any leftover pastry.

  7. Brush the top with egg. Place into the middle of the oven for 45-50 minutes. Cover with tinfoil if it browns too quickly.



Bibliography


Casley, A. (2014, April 25) Cheesy Bacon and Egg Pie Recipe. Viva. https://www.viva.co.nz/article/food-drink/cheesy-bacon-and-egg-pie-recipe/?ref=recipes


Chelsea Sugar (n.d.) Hokey Pokey. Chelsea Sugar. https://www.chelsea.co.nz/browse-recipes/hokey-pokey/


Cormack, C. (n.d.) Hokey Pokey Ice Cream [Photograph] The Spruce Eats. https://www.thespruceeats.com/hokey-pokey-ice-cream-256083


Doyle, S. (2021, February 26) How to Make a Moreish Maori Boil Up Recipe [Photograph] Little Figgy Food. https://www.littlefiggy.com/how-to-make-maori-boil-up-recipe/


Martens, B. (n.d.) Cheesy bacon and egg pie [Photograph] Viva. https://mediacdn.grabone.co.nz/asset/MNHHa9k6he/box=970x0


N.A. (2020, August 17) Boil Up Recipe. Good Food To Eat. https://goodfoodtoeat.com/boil-up-recipe-with-dumplings/


N.A. (2016, September 25) Classic Kiwi Whitebait Fritters [Photograph] Food to Love. https://www.foodtolove.co.nz/recipes/classic-kiwi-whitebait-fritters-3074


N.A. (2019, March 12) Jaffa Cake [Photograph] Alice in Bakingland. https://aliceinbakingland.co.nz/2019/03/12/jaffa-slice/


N.A. (2016, December 2) NZ Whitebait Fritters. Fresh New Zealand. https://fresh.co.nz/2016/12/02/nz-whitebait-fritters/


"Nagi" (2020, April 23) Anzac Biscuits. RecipeTin Eats. https://www.recipetineats.com/anzac-biscuits-golden-oatmeal-cookies/


"Natalie" (2020, April 24) Gluten Free Anzac Biscuits [Photograph] Sweetness & Bite. https://sweetnessandbite.com/gluten-free-anzac-biscuits/


"Raymund" Boil Up [Photograph] Ang Sarap. https://www.angsarap.net/2015/05/19/boil-up/


Renards Gourmets (n.d.) Hokey Pokey [Photograph] 196 Flavors. https://www.196flavors.com/es/nueva-zelanda-hokey-pokey/


"Vanya" (2019, April 29) Jaffa Slice. VJ Cooks. https://vjcooks.com/jaffa-slice/



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