Radio New Zealand - Te Reo Irirangi o Aotearoa

Boil Up

Chef: Cameron Petley (chef at The Master's Table, Putaruru Hotel and a contestant in series 2 of NZ Masterchef ) as heard on Nine To Noon Monday 6 August 2012

Tags: pork, watercress, Kiwi, boil up

This dish has been in my family for as long as I can remember and is everyone’s favourite. It’s even better served with freshly baked Māori Bread or fried bread.

Hunter from the Heartland by Cameron Petley
Published by Random House NZ

(Serves 4-6)

Ingredients

• 1kg wild pork bones
• 1 bacon hock
• salt
• 4 medium-sized potatoes, peeled and cubed
• 2 large kumara, peeled and cubed
• ½ pumpkin, peeled and cubed
• 4 kamokamo, peeled, de-seeded and cubed
• 1 cup flour
• 2 teaspoons baking powder
• ¼ cup water
• 1 large bunch watercress

Method

Place pork bones and hock in a large stockpot. Pour in just enough water to cover bones and hock, season with salt and then gently simmer for 1½ hours. Add potatoes, kumara, pumpkin and kamokamo to the pot.

Meanwhile, combine flour and baking powder and season with salt. Gradually add water to form a dough. Break off small bits of dough and form balls.

Place watercress and doughboys on top of boil-up and cook until watercress is tender.

Serve hot with Māori Bread.

Drinks Match

Beer, something brown and with a little touch of sweetness – Speights Old Dark 5 malt ale.

Yellow Clay Road 2008 Cabernet-Merlot blend (Waiheke) – cassis and black currants. A hint of tea tannin or saltiness. Well framed with cedar notes. $30

Villa Maria “Reserve” 2009 Malbec (Hawkes Bay) – dark chocolate fruits. Chewy. Dense. Blueberry concentrate but not as fruity. Solid in the mouth. Great power. A nice tart twist on the finish. Significant wine! $45