New Zealand: Just the Recipes

 New Zealand: Māori and Mutiny

1. Hāngī (Traditional Māori Earth Oven Dish – Oven Adaptation)



  • Serves: 6–8

  • Prep Time: 30 minutes

  • Cook Time: 3–4 hours

Total Time: ~3.5–4.5 hours

Ingredients

  • 3 lbs (1.4 kg) chicken thighs or pork shoulder, bone-in

  • 2 lbs (900 g) lamb chops

  • 4 large kūmara (sweet potatoes), peeled and halved

  • 4 medium potatoes, peeled and halved

  • 1 small pumpkin, cut into large chunks

  • 1 cabbage, quartered (some leaves reserved for base)

  • 4 carrots, peeled and halved

  • 2 onions, quartered

  • 2 cups water or chicken stock

  • 2 sprigs fresh rosemary

  • 2 sprigs fresh thyme

  • Salt and pepper, to taste

Equipment

  • Large oven-safe roasting dish or Dutch oven with tight-fitting lid (or heavy foil)

Instructions

  1. Preheat oven to 160°C (320°F). Season all meat generously with salt and pepper.

  2. Line the base of the roasting dish with a layer of cabbage leaves (to mimic traditional leaf bedding).

  3. Layer the ingredients: place meat first, then tuck herbs between pieces, and add kūmara, potatoes, pumpkin, carrots, onions, and remaining cabbage on top.

  4. Pour the water or stock evenly over everything to create steam.

  5. Cover very tightly with the lid or double-layered foil.

  6. Bake for 3–4 hours, until the meat is fall-apart tender and vegetables are soft.

  7. Carefully uncover (watch for hot steam). Serve family-style on a large platter with a mix of meat and vegetables in each portion.

  • Notes

Traditional hāngī uses heated stones in an earth pit and native leaves (e.g. mānuka) for extra flavour. The oven method approximates the slow, moist, steamy environment.

2. Paua Fritters



  • Serves: 4

  • Prep Time: 15 minutes

  • Cook Time: 10 minutes

Total Time: ~25 minutes

Ingredients

  • 200 g paua (abalone), minced or finely chopped (fresh or drained canned)

  • 1 cup all-purpose flour

  • 1 tsp baking powder

  • 1 egg, beaten

  • ½ cup milk

  • 1 small onion, finely diced

  • 2 tbsp fresh parsley, chopped

  • Salt and pepper, to taste

  • Butter or neutral oil, for frying

  • Lemon wedges, to serve

Instructions

  1. If using fresh paua, tenderize by lightly pounding, then mince finely. If canned, drain well and chop.

  2. In a bowl, whisk together flour, baking powder, salt, and pepper. Add beaten egg and milk; mix to a smooth batter.

  3. Fold in the paua, onion, and parsley until evenly distributed.

  4. Heat 2 tbsp butter or oil in a large skillet over medium heat.

  5. Spoon tablespoon-sized portions of batter into the pan and flatten slightly. Fry 2–3 minutes per side until golden and crisp.

  6. Drain on paper towels.

  • To Serve

Hot, with lemon wedges for squeezing.

  • Notes

Paua has a distinctive briny taste. Clams or mussels can substitute if paua is unavailable.

3. Whitebait Fritters



  • Serves: 4

  • Prep Time: 10 minutes

  • Cook Time: 10 minutes

Total Time: ~20 minutes

Ingredients

  • 200 g fresh whitebait, gently rinsed

  • 2 eggs, beaten

  • 2 tbsp all-purpose flour

  • 1 tbsp milk

  • Salt and white pepper, to taste

  • Butter or neutral oil, for frying

  • Lemon wedges and chopped fresh parsley, to serve

Instructions

  1. Pat whitebait dry with paper towels.

  2. In a bowl, whisk eggs, flour, milk, salt, and white pepper until just combined (do not overmix).

  3. Gently fold in the whitebait, keeping the fish as intact as possible.

  4. Heat 1–2 tbsp butter or oil in a skillet over medium heat.

  5. Spoon small portions (~2 tbsp each) into the pan and spread slightly. Cook 1–2 minutes per side until golden.

  6. Drain on paper towels.

  • To Serve

Immediately, with lemon wedges and a sprinkle of parsley.

  • Notes

Keep it simple — the delicate flavour of whitebait shines through with minimal batter.

4. New Zealand Lamb & Kūmara Stew



  • Serves: 4–6

  • Prep Time: 20 minutes

  • Cook Time: 2 hours

Total Time: ~2 hours 20 minutes

Ingredients

  • 2 lb (900 g) lamb shoulder or leg, trimmed and cut into 4 cm cubes

  • 2 Tbsp flour (seasoned with salt & pepper)

  • 2 Tbsp oil

  • 1 large onion, diced

  • 3 garlic cloves, minced

  • 2 carrots, chopped

  • 2 celery sticks, chopped

  • 1½ lb (700 g) kūmara, peeled and cut into large chunks

  • 2 medium potatoes, peeled and cubed (optional)

  • 1 cup frozen peas or green beans (optional, added late)

  • 2 cups beef or lamb stock

  • 1 cup water

  • ½ cup red wine (optional)

  • 2 Tbsp tomato paste

  • 1 Tbsp Worcestershire sauce

  • 1 tsp fresh rosemary, chopped

  • 1 tsp fresh thyme leaves

  • 1–2 bay leaves

  • Salt and pepper, to taste

  • Chopped parsley or mint, to garnish (optional)

Instructions

  1. Toss lamb in seasoned flour. Heat oil in a heavy pot over medium-high heat and brown lamb in batches; set aside.

  2. Reduce heat to medium. Add onion, garlic, carrots, and celery; cook 5 minutes until softened.

  3. Stir in tomato paste for 1 minute. Add red wine (if using) and scrape up any browned bits.

  4. Add Worcestershire, herbs, bay leaves, stock, and water. Return lamb and any juices to the pot.

  5. Bring to a simmer, cover, and cook gently for 1 hour.

  6. Add kūmara (and potatoes if using). Simmer 30–40 minutes more until lamb is tender and kūmara is soft.

  7. Taste and adjust seasoning. Stir in peas/beans (if using) for the last 5 minutes.

  8. Rest 10 minutes before serving to allow slight thickening.

  • To Serve

Garnished with parsley/mint and optional mint sauce or yogurt.

5. Pavlova



  • Serves: 8

  • Prep Time: 20 minutes

  • Cook Time: 1 hour 15 minutes

  • Cooling Time: 2–3 hours

Total Time: ~4 hours

Ingredients – Meringue

  • 4 large egg whites, room temperature

  • 1 cup caster sugar

  • 1 tsp white vinegar

  • 1 tsp cornflour (cornstarch)

  • 1 tsp vanilla extract

Ingredients – Topping

  • 1 cup heavy cream

  • 2 tbsp icing sugar

  • 1 tsp vanilla extract

  • 2 cups mixed fresh fruit (kiwi, strawberries, passionfruit pulp, etc.)

  • Mint leaves (optional garnish)

Instructions

  1. Preheat oven to 120°C (250°F). Line a tray with parchment and draw a 20 cm circle.

  2. Beat egg whites to soft peaks. Gradually add caster sugar (1 tbsp at a time) and beat to stiff, glossy peaks (~8–10 min).

  3. Gently fold in vinegar, cornflour, and vanilla.

  4. Spoon meringue onto the circle, shaping a slight central well. Bake 1 hour 15 minutes.

  5. Turn off oven and leave pavlova inside to cool completely (2–3 hours).

  6. Whip cream with icing sugar and vanilla to soft peaks. Spread over cooled meringue.

  7. Top with fruit and passionfruit pulp. Garnish with mint if desired.

  • To Serve

Slice with a serrated knife and serve immediately.

  • Notes

Best assembled just before serving. Untopped meringue keeps in an airtight container up to 2 days.

6. Māori Boil Up with Doughboys



  • Serves: 4–6

  • Prep Time: 15 minutes

  • Cook Time: 2–2.5 hours

Total Time: ~2.5 hours

Ingredients – Boil Up

  • 2 lbs pork bones or beef bones (pork traditional)

  • 2 medium potatoes, quartered

  • 1 kūmara, chunked

  • 1 bunch silverbeet / pūhā (or kale, Swiss chard, collards)

  • Salt, to taste

  • Cold water to cover

Ingredients – Doughboys

  • 2 cups all-purpose flour

  • 2 tsp baking powder

  • ½ tsp salt

  • ~¾ cup cold water (add gradually)

Instructions

  1. Place bones in a large pot, cover with cold water, and bring to a boil. Skim foam.

  2. Reduce to a gentle simmer and cook 1½–2 hours until broth is rich and meat tender.

  3. Add potatoes and kūmara; simmer 15–20 minutes until just tender.

  4. Add silverbeet/pūhā (stems first for 5 min, then leaves for 2–3 min).

  5. Mix doughboy ingredients into a soft, slightly sticky dough. Form golf-ball-sized balls.

  6. Drop doughboys into simmering broth. Cover and cook 10–12 minutes until puffed and cooked through.

  7. Season with salt to taste.

  • To Serve

Hot in deep bowls with plenty of broth. Optional: watercress, cabbage, splash of vinegar.

7. New Zealand Mince & Cheese Pie



  • Makes: 4 large or 6 smaller pies

  • Prep Time: 25 minutes

  • Cook Time: 25–30 minutes (+ cooling)

Total Time: ~1 hour

Ingredients – Filling

  • 1 lb (450 g) beef mince

  • 1 small onion, finely diced

  • 2 tbsp oil or butter

  • 2 tbsp plain flour

  • 2 tbsp tomato paste

  • 1½ cups beef stock

  • 1 tsp Worcestershire sauce

  • Salt and black pepper, to taste

  • 1½ cups grated mild cheese (tasty cheddar or Colby)

Ingredients – Pastry

  • 2 sheets shortcrust pastry (bases)

  • 2 sheets puff pastry (lids)

  • 1 egg, beaten (egg wash)

Instructions

  1. Heat oil in a pan. Sauté onion until soft.

  2. Add mince and brown well. Stir in flour and cook 1 minute.

  3. Add tomato paste, stock, Worcestershire, salt, and pepper. Simmer 10–15 minutes until thick and glossy. Cool slightly, then stir in cheese.

  4. Preheat oven to 200°C (400°F).

  5. Line pie tins with shortcrust pastry. Fill with cooled mince mixture.

  6. Top with puff pastry, seal edges, trim excess, cut a small steam vent, and brush with egg wash.

  7. Bake 25–30 minutes until deep golden and puffed.

  • To Serve

Hot, with tomato sauce (essential in NZ), mushy peas, or a simple salad.

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