Titi Orzo

Ingredients

• 2 titi (mutton birds)
• water to cover
• 2 bay leaves
• 1 red onion
• 3 cloves garlic
• lemon zest/juice lime zest/juice
• parsley
• salted capers
• chilli
• parmiggiano reggiano (parmesan)
• orzo pasta
• 3 bay leaves
• chicken stock
• half glass wine

Method

Put titi in enough water to drown the birds and bring to boil then gently simmer for 2 to 3 hrs.

Change the water, bring back to the boil then simmer gently for another hour.

Grill titi in oven on medium to high heat for 8-10 minutes.

While this is grilling, cook orzo pasta in boiling chicken stock and bay leaves. Cooking of pasta varies depending on brand.  Once cooked, cool pasta down with half a glass of wine.

In another pan fry onion, garlic and bay leaves in a little extra virgin olive oil (enough to cover bottom of pan) until translucent.

Add lemon and lime zests and juices, fold through parsley and salted capers.

Combine with the cooked orzo.

Remove titi from oven, remove skin and obvious fat from birds, shred and strew through pasta mixture.

Sprinkle a little parmiggiano reggiano (parmesan) and then a little chilli over the top for a little heat wave, colour and extra flavour.

Match with

Chardonnay
Tohu 2005
Matariki 2005
Millton Riverpoint 2006
Cloudy Bay 2005