Find New Zealand recipes: whitebait fritters, hokey pokey biscuits, scones, leg of lamb, possum stew, Maori bread, afghans
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3 egg whites
1 teaspoon vinegar
3 tablespoons cold water
1 teaspoon vanilla essence
1 cup castor sugar
3 teaspoons cornflour

Preheat oven to 150°C.
Beat egg whites until stiff, add cold water and beat again.
Add castor sugar very gradually while still beating.
Slow beater and add vinegar, vanilla and cornflour.
Place on greased paper on a greased tray and bake for 45 minutes, then leave to cool in the oven.

(If you try to get it shaped like a cylinder, flat on top, you will probably find that the outside shell cracks. It is easiest to make a sort of shallow mound, but it doesn't really matter, since all the whipped cream you put on it hides everything. The traditional Kiwi pavlova has slices of kiwi fruit on the whipped cream, but you can also put strawberries or anything else. It is best to put the topping on as late as possible before you serve.)

Afghans

200 grams butter
25 grams Bourneville cocoa
75 grams sugar
50 grams cornflakes
175 grams flour

Preheat oven to 180°C.
Soften butter, add sugar and beat to a cream; add flour, cocoa and lastly cornflakes. Put spoonfuls on a greased oven tray and bake about 15 minutes. When cold, ice with chocolate icing and put a walnut on top.

Kiwifruit Pepper Chunkle(An original recipe by Kristina Jensen - Very tasty with cheese and crackers!)

15 Kiwifruit
2 large Granny Smith Apples
1 teaspoon mixed Peppercorns
1 teaspoon Mustard Seeds
500ml organic Apple Juice
100ml White Wine Vinegar
1 cup white Sugar

Peel and cut the kiwifruit and apples into chunks but keep them separate.
Use a mortar and pestle or a food processor to lightly grind the peppercorns and mustard seeds. Pour the apple juice, white wine vinegar and sugar into a pot and simmer for 15-20 minutes until slightly reduced. Add peppercorns, seeds and apple chunks then bring to the boil and simmer for 2 minutes. Add Kiwifruit and simmer for no more than 2 minutes. Pour straight into hot jars and seal.

(Keep 2-3 weeks before eating to let the peppery flavour really soak in).

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Anzac Biscuits

125 grams flour
100 grams butter
150 grams sugar
1 tablespoon golden syrup
1 cup coconut
½ teaspoon baking soda
1 cup rolled oats
2 tablespoons boiling water

Preheat oven to 180°C.
Mix together flour, sugar, coconut and rolled oats. Melt butter and golden syrup. Dissolve baking soda in the boiling water and add to butter and golden syrup. Make a well in the center of flour, stir in the liquid. Place in spoonfuls on greased trays. Bake 15-20 minutes

Hokey Pokey

5 tablespoons sugar
1 teaspoon baking soda
2 tablespoons golden syrup

In a heavy based pan bring sugar and golden syrup to the boil slowly stirring all the time. Simmer gently over a very low heat for 4 minutes, stirring occasionally.
Remove from heat and add baking soda.
Stir in quickly until it froths up and pour at once into a greased tin.
Break up when cold.
Store in air-tight jars.

Hokey Pokey Biscuits

125 grams of butter
½ cup sugar
1 tablespoon golden syrup
1 tablespoon milk
1½ cups flour
1 teaspoon baking soda

Preheat oven to 180°C.
Combine the butter, sugar, golden syrup and milk in a saucepan stirring constantly. Heat until the butter is melted and the mixture is nearly boiling.
Remove the saucepan from the element and allow the mixture to cool to lukewarm.
Sift the flour and the baking soda together and add to the cooled mixture.
Stir the combined ingredients well.
Roll full tablespoons of the mixture into balls and place on an oven tray lined with baking paper, then flatten the balls with a floured fork.
Bake the biscuits for 15-20 minutes or until they are golden brown.

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Gingernuts

125 grams butter
50 grams brown sugar
3 tablespoons golden syrup
250 grams flour
1 teaspoon baking soda dissolved in 1 tablespoon boiling water
2 teaspoons ground ginger
1 tablespoon boiling water
Pinch of salt

Preheat oven to 180°C.
Cream butter, sugar and golden syrup together.
Add baking soda dissolved in boiling water. Add sifted dry ingredients.
Roll into small balls. Press with fork.
Bake on greased trays for 20-30 minutes.

Sultana Cake

500 grams sultanas
250 grams butter
1¼ cups caster sugar
2 teaspoons lemon juice
1 teaspoon grated lemon rind
1 teaspoon vanilla essence
3 eggs
2 cups flour
½ cup self-raising flour
¼ cup milk
½ cup mixed candied peel

Preheat the oven to 180C.
Place sultanas in a bowl or saucepan and just cover with water. Bring to the boil then simmer for 5 minutes. Drain and cool.
Mix butter and sugar until light and fluffy, add lemon juice, grated rind and vanilla essence. Add the eggs one at a time, beating well after each addition. Add the flours and milk, then stir in the sultanas and candied peel.
Pour into a well greased 21-23 cm square cake tin with the base lined with baking paper.
Bake for 1 hour then reduce the temperature to 160°C and bake for a further 50-60 minutes, or until a skewer inserted into the centre of the cake comes out clean.
Cool in the tin and store in an airtight container. Fruitcakes like this are best left for 12 hours before slicing.

Source: Jo Seagar (A heritage recipe from New Zealand's baking archives “Chelsea Best Ever”, 2001)

Otorohanga Cheese Scones

2 cups flour
4 teaspoons baking powder
Good pinch of salt
1 cup grated cheese
¼ cup cream
1 cup milk

Preheat oven to 220°C.
Mix together the dry ingredients and the cheese.
Combine the cream and milk and pour into the flour.
Mix very gently and then lightly pat into a rectangle about 4cm high. Cut into smaller squares and place on lightly floured oven tray.
Bake for 12 minutes till puffed and golden.
(makes 8 large scones)

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Possum Stew

1 possum
¼ cup salt
1 lemon, chopped
1 onion, chopped
Sprig of rosemary
2 onions, sliced
4 tomatoes, peeled and sliced
1 green pepper, chopped
8 prunes, stoned
Rind of ½ an orange, thinly sliced
½ cup white wine
1 sprig rosemary, chopped
salt & pepper

Joint the carcass and cover with cold water to which the salt has been added. Leave overnight.
Then drain off the salted water and rinse the possum. Simmer with the lemon, chopped onions and sprig of rosemary for 1 hour.
Remove the meat from the stock while still hot and discard stock. Brown onions in a little oil, add the possum pieces, tomatoes, green pepper, prunes, orange rind, wine, rosemary and seasoning and water to cover. Simmer gently until tender, about 1 ½ hours. Leave overnight and skim off any fat the next morning.
Re-heat and serve with rice and crisp salad.

Whitebait Fritters

180 grams whitebait
2 eggs
1 teaspoon salt
pinch of pepper
2 tablespoons soft white breadcrumbs

Beat eggs well, and then add other ingredients.
Heat some butter and fry tablespoon lots on both sides.
Serve with lemon slices.

Leg of Lam with roasted vegetables

1.5kg leg of lamb on the bone
10 cloves of garlic

Lemon Rosemary Topping
Finely grated rind of three lemons
2 tablespoons chopped fresh rosemary leaves
4 tablespoons chopped parsley
salt & freshly ground black pepper

Vegetables
Potatoes, kumara, (lemons cut into thin slices), figs, parsnip, baby onions, spring onions, pumpkin, mushrooms, radishes.

Preheat oven to 200°C.
Trim peel and generally prepare the vegetables - keep pieces of root vegetables uniform size, potatoes, kumara etc.
Remove skin from lamb, leaving a thin layer of fat.
Peel garlic cloves and slice in half. Cut slashes in lamb fat and push a garlic slice into each one. Sprinkle over the topping.
Place vegetables in bottom of roasting pan with 2 tablespoons oil just to prevent sticking, and place lamb on rack above.
Roast in the oven for 1 hour 20 minutes. The lamb is cooked when the juices that run out of the meat when pierced with a skewer are faintly pink.
Rest lamb out of oven at least 10 minutes before carving. Serve with redcurrant, mint or rosehip jelly.

Source: Jo Seagar

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Toffee Apples

8 small red apples
1½ cups of caster sugar
1 tablespoon of vinegar
½ cup water
6 drops of red food colouring
8 lollypop sticks

Wash apples and dry thoroughly. Remove any stalk and push the stick into the centre of each apple.
Place sugar, water and vinegar in a heavy-based saucepan. Heat gently for 5 minutes or until the sugar has dissolved.
Turn up the heat and boil vigorously for about 8 minutes, until the toffee just starts to turn golden. Test to see if the toffee is going to set (every minute after 6 minutes) by getting a small amount on a teaspoon and dribbling into a glass of cold water. When the threads are hard, it's ready.
Remove from heat and add a few drops of red food colouring. Dip the apples into the toffee and twirl each apple to make sure it is well coated and the excess drips off. Place the toffee apple on grease proof paper to cool.

Pikelets

1 cup flour
1 teaspoon baking powder
2 tablespoons sugar
1 egg
2/3 cup milk
1 tablespoon melted butter

Sift flour into a mixing bowl and add sugar. Mix together egg and milk and mix into dry ingredients. Add melted butter. Add 2 tablespoons of mixture to the heated greased pan. Cook for approximately 2 minutes on medium heat, until bubbles appear on the surface of the pikelet. Turn over pikelet and cook until other side is golden.
Serve with your favourite jam and some more butter.

Floaters (fried Maori bread)

5 cups white flour
5 teaspoons baking powder
½ teaspoon sugar
½ teaspoon salt
1½ cups lukewarm water
Cooking Oil
An electric frying pan or a deep pan

Put all the dry ingredients into a bowl and mix together. Make a well in the centre and gradually add the water. Stir together with a knife. When the mixture starts looking like dough tip it onto a floured bench.
Knead the dough just a little until it develops a smooth texture. Roll out the dough to a thickness of about 6cm. Cut into 2 cm thick squares, pricking each one with a fork.
Heat a pot of oil till very hot and add the dough pieces, turning as they brown.
Eat with lots of jam and/or Golden Syrup.

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Rewena Paraora (Maori bread)

(For the Rewena starter: Boil 3 medium slices of potato with 1 cup water until soft. Cool to lukewarm and mix in 2 cups flour and 1 teaspoon sugar to form a paste. Cover and stand in a warm place until the mixture has fermented.)

5 cups plain flour
1 teaspoon salt
1 teaspoon baking soda
Rewena starter

Preheat the oven to 230°C.
Sift flour and salt into a bowl and make a well in the centre. Fill with the Rewena starter and sprinkle baking soda over the top. Combine and knead mixture for about 10 minutes, adding a little water if the mixture is too firm.
Shape into loaves or place the mixture into greased loaf tins. Bake for 45-50 minutes.

Kiwi Crisps

125 grams butter
1/3 cup sugar
2 tablespoons sweetened condensed milk
½ teaspoon vanilla essence
1¼ cups flour
1 teaspoon baking powder
½ cup chopped chocolate

Preheat the oven to 180°C.
Beat the butter and sugar until pale and creamy.
Add sweetened condensed milk and vanilla and mix well. Add flour, baking powder and chocolate, mixing to firm dough. Add a little extra flour if the dough is sticky.
Roll into balls and place on a cold greased tray. Press gently with a fork.
Bake for 15-20 minutes until golden.
Cool on a cake rack and store in an airtight container once cold.

Melting Moments

200 grams butter, softened
½ cup sugar
2 eggs
1 cup flour
1 cup cornflour
1 teaspoon baking powder
Raspberry jam
Icing sugar

Preheat oven to 200°C.
Cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Sift flour, cornflour and baking powder together. Mix into creamed mixture, stirring well.
Drop small spoonfuls onto greased oven trays.
Bake for 8-10 minutes or until cooked but not brown.
Sandwich two kisses together with raspberry jam and sprinkle with sifted icing sugar.
(makes 20)

Lemon Squash>> Makes approximately 1½ litres of concentrated cordial

3 lemons
750 grams sugar
2 tablespoons tartaric or citric acid
Boiling water

Peel the rind off 2 of the lemons with a potato peeler,
taking care not to get any of the bitter white pith.
Place the peel and 1 cup of the sugar in a food processor. Run the processor until the peel is very finely ground and the sugar looks yellow and oily.
Place in a large pan or jug. Squeeze the juice from the 3 lemons and mix with the lemon sugar. Add the remaining sugar, the tartaric or citric acid and enough boiling water to make the volume up to 1½ litres. Stir until the sugar dissolves.
Cool and store in the fridge. Dilute with cold water to serve.

>> Makes approx. 1 litre of concentrated cordial

5 lemons
for each large lemon (or two small ones) you will require:
1 cup of sugar or 3/4 cup honey
1 cup water
1 teaspoon tartaric acid

Wash and peel the lemons into a saucepan. Add the sugar or honey and the water.
Bring to the boil, stirring often so the sugar doesn't burn.
Boil for 20 minutes and then allow to cool completely.
Stir in the pulp, the juice of the lemons and the tartaric acid.
Strain through a fine sieve, bottle and refrigerate (it will keep in the fridge for up to 3 months).
To serve, pour a small amount into a glass and add hot or cold water to taste.

Tips:

  • For an additional zing slice 6–7 pieces of fresh ginger and add at the boiling stage.
  • To make grapefruit cordial simply substitute grapefruit for the lemons or make a mix.
  • To make the cordial stronger, use more fruit and less sugar; however, it won’t last as long in the fridge.
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