new zealand

We have been given some fresh corn by friends, since it was so fresh I didn't want any of the corn flavour to be removed so I boiled the corn.  This dish is simple yet quick could be used as a side dish or plate filler.

Corn on the Cob - Boiled

corn on the cob, remove husks

water

butter (optional) or 1 tablespoon margarine (optional)

salt, (optional)

black pepper, to taste (optional)

In a large pot, enough to hold the corn, fill it with water to cover the corn (the corn should float).

On a medium heat allow the pot of water to boil.  Once the water is boiled, add in the corn into the pot and cover.  Cook for 10-15 minutes depending on how soft you want your corn.

Drain water and remove corn on the cob. Be careful as cob will be extremely hot.

Top the corn with preferred seasons, herbs and spices. I prefer salt, pepper and butter.

i thought the recipe was perfect as is, it brought me back to some very fond childhood memories. I could never even imagine not piling on a bunch of salt, pepper, and butter because that's what my taste buds prefer. Just a thought for some of you who feel the need to put their 2 cents in on every comment section of every recipe and rewrite it with all the corrections the way they think it should be made, why not just post your own recipe on your own recipe page instead. Tweaking is one thing, and we all welcome that, but I find it extremely rude and disrespectful when people pick apart a recipe that someone else took the time out of their busy day to share with others who can benefit from it. If I wanted a recipe for a very bland corn on the cob in it's all natural state I would've picked one. I will say, I appreciate the fact that you weren't terribly rude in the way you went about it, most of the ones Ive read are, and those people ought to be ashamed of themselves, you know who you are. Thank You!

This bread is not made with yeast but with fermented potatoes.  You will need to do the fermented potatoes first and it takes about 3 days if you are in a cold environment, about one day if it is a warm and sunny.   The list of what to do is for the sunny method.  If you have to do the three method you will have to &quot;feed&quot; each day: Peel, cut and boil potato in 1 cup of water.  When boiled remove the potatoes and retain the liquid, set liquid aside until lukewarm. Pour 1 cup of warm liquid mixed with 1 teaspoon of sugar into the starter plant (made the day before) and mix well. Store again in a warm place to continue in the proving/fermenting process. Repeat this process on Day Three.

Rewena Paraoa (Maori Bread)

potato, sliced,

flour (for starter)

sugar

flour

salt

baking soda

These instructions assume you have warm, humid, sunny weather, you will have to take the additional steps in the recipe description!

To make Rewena starter, Peel, slice and boil potato in 1 cup of water to mashing consistency.

Mash potato thoroughly with any remaining water in pot &amp; set aside.

When lukewarm add flour and sugar, mix to a fairly firm texture. Mixture should be a dough-like resemblance.

Cover and leave in a warm place to prove/ferment, ideally outside if it is warm and humid, if not somewhere warm inside.

It is ready when it bubbles and begins to rise.  If this does not do this on the first day, feed it as with colder weather.

Grease and lightly flour 2 Baking Trays (Pizza Trays are ideal) or 2 medium size (approx 20cms in diameter) Round Baking Tins and/or Loaf Tins- set aside.

In a large bowl sift flour and salt and make a well in the centre, pour in all of the Starter Plant and sprinkle baking soda over starter plant.

Mix ingredients until combined adding extra water if required.

Turn out onto floured bench and knead lightly for approximately 10 minutes.

With the remaining dough, split in 1/2 and shape into baking tins or onto trays.

Bake in pre-heated over for approximately 30-40 minutes or until golden.

Turn out of trays, slice and eat hot with butter.

Leftover Rewena is best covered with a clean damp tea-towel to maintain freshness.

From Riana Mahe.  Adapted from Sam Choy's Polynesian Kitchen.  As a substitute for a deep pot, this will sometimes be baked in a large coffee can, using foil as a lid.  Prep time includes rising time.

Maori Bread

yeast

Combine yeast, water and sugar in a large mixing bowl.

Knead a few minutes until smooth and elastic.

Let rise for 1 hour, or until doubled in size.

Remove lid and bake an additional 15 minutes.

Remove from oven and take bread out of pot.

Very good, loved the slightly sweet taste.  We cheated and made it in the bread machine.  Next time I'll put it on the light setting, or just use it for the dough part and then let it rise in a normal pan because it made the crust a bit thick in the bread machine.  Thanks Choccie!  Made for ZWT8 Family Picks round.

This is my mum's, so the BEST pie ever! It is  fantastic served with ketchup and in my opinion is probably better cold. Great for picnics.

Famous New Zealand Bacon &amp; Egg Pie

puff pastry

-8 slices cooked bacon (fried

eggs yolk

milk double cream

onion (not too big)

parsley

leave the pastry out for 20 minutes at least to stop it from tearing when using.

Cut the rinds of the bacon and chop bacon.

Lay one sheet of pastry in a casserole dish and make sure it comes just over the sides of the dish.

Mix the parsley and bacon in with the egg mixture.

Cover with other sheet of pastry and crimp together and cut of any excess pastry.

Cook for 25 minutes and check its not burning.

If so, place some tin foil over and place back in the oven for another 5-10 minutes until cooked.

As there is no oven temperature included in the recipe (despite this fact being an EXTRAORDINARILY important piece of info) I have used the EDMOND'S COOKERY BOOK (NZ classic cookbook) oven temp for bacon &amp; egg pie, being 200C and made my own flaky pastry crust (also from Edmond's). It seemed to suit. I also substituted the dairy for the fat that I'd used to then sauteed the onion, &amp; then bacon lightly. I worked out lovely.

These iconic biscuits were originally made to send to the ANZACs (Australian and New Zealand Army Corps) serving in Gallipoli

Anzac biscuits

porridge oat

desiccated coconut

plain flour

caster sugar

butter, butter

golden syrup

tsp bicarbonate of soda

Heat oven to 180C/fan 160C/gas 4. Put the oats, coconut, flour and sugar in a bowl. Melt the butter in a small pan and stir in the golden syrup. Add the bicarbonate of soda to 2 tbsp boiling water, then stir into the golden syrup and butter mixture.

Make a well in the middle of the dry ingredients and pour in the butter and golden syrup mixture. Stir gently to incorporate the dry ingredients.

Put dessertspoonfuls of the mixture on to buttered baking sheets, about 2.5cm/1in apart to allow room for spreading. Bake in batches for 8-10 mins until golden. Transfer to a wire rack to cool.

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Corn on the Cob - Boiled

Rewena Paraoa (Maori Bread)

Maori Bread

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Anzac biscuits

Top 5 new zealand recipes from across the web

The most viewed new zealand recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Corn on the Cob - Boiled

Rewena Paraoa (Maori Bread)

Maori Bread

Famous New Zealand Bacon &amp; Egg ...

Anzac biscuits

The most viewed new zealand recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Famous New Zealand Bacon & Egg ...