Kui's Table

Nau te rourou Naku te rourou Ka ora ai ki te manuhiri
With your basket and my basket It will be good health for all our guests

MUSSEL OR PIPI FRITTERS

2 tsp flour                                                                      2 tbsp milk

1 tsp cream of tartar                                                   1 egg (beaten)

Salt and pepper

Combine to form batter. Dip in whole mussels or pipi. Deep fry in hot fat.

CURRIED KUKU

2 doz mussels, shelled and diced                                  1 tsp curry powder

Cornflour to thicken                                                          2 onions chopped finely   

1 dsp butter                                                                       1 ½  pts milk

Salt and pepper

Fry onions in butter. Add remaining ingredients, except cornflour. Bring to boil and thicken with cornflour. When sauce is ready, add mussels. Turn heat off immediately.

TOHEROA PATTIES

1 doz tohera                                                                     1 onion

Bread                                                                                 2 eggs (beaten)

Few rashers of bacon                                                     ¼ cup flour

¼ tsp baking powder                                                      milk to mix

Parsley                                                                              salt and pepper

Thoroughly wash shelled toheras. Mince together tohera, bacon, onion and parsley. Add eggs and seasoning. Mix flour and baking powder. Add to mixture. Add milk until at thick batter consistency. Fry in tbsp lots in hot fat.

PUPU OR ATAATA - (in soya bean sauce)

Gather good sized pupus, wash thoroughly in brine. Place in pot and cover with cold water. Add I dsp soya sauce. Bring to boil, and then simmer 10-15 minutes. Must be cooked thoroughly. Removed pupu with pin, twirling slowly as you extract. Eat whole as is or immersed in vinegar.

The gut is not removed from the smaller varieties but from the larger toitoi or ngaruru which has the solid pearly operculum, the gut contents are too coarse to ignore, thus being removed. The upper flesh is similar to paua, the lower tail is sweet.

KAANGA WAI - MAIZE

Shell white corn and place in sugar bag. Stand in clean running water for approximately 2 months. The corn is ready, when on pressing it is soft. Clean corn in colander by running cold water over it. Mince all the corn - medium size grate. Boil for one hour in water. Similar to making porridge. Serve hot or cold with sugar and cream. Texture like porridge, tastes like nuts, odour not becoming of its flavour.

MANGO - SHARK

MANGO MAROKE (CURED SHARK)

Cut fresh shark into strips, hang to dry for several days. When flesh is completely dry and flaky it is ready. When required, cut into 10cm pieces, place on top of kumara and steam for ½ hour.

ATE MANGO (sharks liver)

Remove gall bladder carefully from liver. Wrap liver in clean cabbage leaves and steam for 1 hour.

PAUA

Remove flesh from shell with sharp broad knife. Discard the gut (pews). Cut out teeth. The remaining foot and muscle is edible raw or cooked. Before cooking the flesh is cleaned and pounded, similarly to steak, or minced. Paua has a lovely flavour and texture.

If not prepared as above the texture is likened to leather. Paua does not taste like leather!!!!

PAUA FRITTERS

4 paua(minced)                                                                    ½ cup flour

1 onion (small) finely chopped                                         ½ tsp bk powder

1 egg                                                                                      salt

Milk

Mix all ingredients to thick consistency. Cook in hot fat in tbsp lots until brown on either side.

PICKLED PAUA

2 cups of paua (minced)                                                               1 ½ cups vinegar

½ cup golden syrup                                                                       ½ tbsp curry powder     

½ cup flour                                                                                     1 dsp mustard

Boil paua 15-20 minutes in vinegar. Add remaining ingredients. Add 1 cup vinegar and mix together. Boil for 10 minutes. Cool, bottle and seal.

KAANGA WAI CUSTARD

1 cup pre cooked Kaanga Wai                                        1 beaten egg      

2 cups milk                                                                         1 tbsp sugar   

1 tbsp butter

Mix and beat all ingredients together. Bake in slow oven until brown. Serve with sugar and cream.

KINA - Sea Eggs

"kit e puawai te kowhai kai te momona te kina" - when the kowhai blooms it is time for sea eggs.

Kinas can be eaten straight from the sea, uncooked. The kina flesh (tongue) has a very rich creamy flavour and is always eaten uncooked. To keep over a period- remove contents from shell and freeze in containers.

Over a short period- keep covered in water in container.

KOURA MAROKA (Dried Crayfish)

Immerse whole crays into cold water until the tails can be removed from the body without creaking. On removing the tail flesh, suspend to dry in sun, about two days. Pound flesh flat then rehang until completely dry and flaky. Can be eaten as is or cooked first.

Pipi, paua and kumara can be similarly prepared.

KINA SOUP

1 doz large kina tongues                                                   1 cup of cream

1 pint of milk                                                                      1 pkt magi pea and ham soup      

Salt and pepper

Mash kina tongues and season. Mix cream and milk. Heat gently. Do not boil. Mix Maggi soup with a little milk. Add to heated mixture. Turn heat off. Add mashed kinas, serve immediately.

Check out some other websites

www.maorifood.com

www.recipezar.com/160425

www.whanaushow.co.nzfiles/recipesphp