Naomi's Maumahara te hakari - remember the feast
Naomi's dish from the New World Matariki Invention Test - episode 9 of Three's MasterChef New Zealand.
Ingredients
Method
Ingredients
Boilup soup
- 1 kūmara, roughly chopped
- 5 riwai - māori potatoes, roughly chopped
- 2 bay leaves
- Tote-salt to taste
- 1L wai- water
- 1 cup watakirihi - watercress
- 3 horopito leaves
Kawakawa oil
- 6 kawakawa leaves
- 500ml olive oil
Māmā’s kutai
- 5 green-lipped mussels, cleaned and debearded
- 1 shallots, peeled and diced
- 1 tsp coriander, chopped
- 1 tbsp vinegar
- 1 chilli, sliced
- 1 tbsp huka-sugar
- 2 pikopiko-fern fronds
- 3 cleaned mussel shells
Roast vegetables
- 6 riwai - māori potatoes
- 3 karoti -carrots
Ika mata
- 1 blue cod ,filleted and skinned
- Salt and pepper to taste
- 250ml coconut cream
- 1 lemon, juiced
- 1 juice of lime
- 1 capsicum, diced
- 2 tbsp coriander, chopped
Garnish
- 1 zest of lime
- Few coriander leaves
This recipe was created by a contestant on Three's MasterChef New Zealand, some ingredients and tools may not be available at your local New World.
Method
Boilup
- Place ingredients into a pot of seasoned water to boil.
- Reduce to a simmer and cook for 20-25mins or until flavour has infused.
- Turn off and leave to cool slightly.
- Blend into a smooth soup and adjust seasoning.
- Pour into a serving bowl, drizzling kawakawa oil over and little leaves of watakirihi.
Kawakawa oil
- Blanch kawakawa leaves in a pot of boiling water until bright green.
- Refresh in iced water. Squeeze out excess water.
- Place into a blender with oil until you reach the right textural colour vibrant green,
- Pass through a strainer and set aside.
Māmā’s kutai
- Use a butter knife to crack open the mussels, remove the beard and use the shell to open the rest.
- Chop into little chunks and place in a bowl. Add vinegar & sugar to make a sweet pickle.
- Add shallots, pikopiko and chilli to the bowl and season well.
- Spoon the pickled mussel back into the mussel shells.
- Keep the mussels in the fridge until ready to serve.
- Serve on Kawakawa leaves on ice.
Roast veges
- Roughly chop the potatoes and place on a baking tray drizzled heavily with oil and salt and pepper.
- Place whole carrots on the same tray and place into the oven to roast at 180°C for 20mins.
- Serve on a board next to the boil-up soup.
Ika mata
- Fillet the fish and cut into thick cubes and place into a bowl, covering with squeezed lemon and lime juice.
- Add capsicum and coriander and coconut cream. Stir well.
- Season well with salt and pepper to season.
- Serve in a coconut shell on ice.
- Garnish with coriander, lime zest and droplets of kawakawa oil to garnish.