Aunty Huia

Tu Tangata, Issue 32, 1 October 1986, Page 45

Aunty Huia

TE RINGAWERA

CORN AND KUMARA SOUP 500 grms bacon bones or bacon pieces 2 litres water 1 bayleaf 500 grms kumara 1 cup whole kernel corn 2 tbsp chopped parsley fresh black pepper Put bacon bones or pieces in a saucepan. Cover with water. Add the bayleaf and bring to the boil. Cover and simmer gently for about IV2 hours. Peel and slice the kumara into scm chunks. Add to the stock during the last half hour of simmering. When tender remove the bacon bones. Cut off any meat and return to the stock. Allow to cook a further V2 hour. Puree the stock in a food processor. Return to pot when smooth and creamy. Add the corn and parsley. Taste for seasoning. Simmer gently for a further 5 minutes. Serves 6-8.

KUMARA SOUP 500 grms kumara 2 carrots 2 stalks of celery 2 onions salt and fresh black pepper chopped mint cream

Peel and slice the vegetables and cook in water until tender. Put through a food processor until tender. Season with salt and pepper and return to the soup pot. Add a bottle of milk and gently reheat being careful not to boil. Lightly whip a little cream. Place soup in bowls. Gently stir through the whipped cream. Sprinkle with finely chopped mint.

KUMARA CHOWDER 750 grms kumara 1 bottle milk 250 grms chopped onion 25 grms butter 450 grm tin cream-style corn salt and fresh black pepper 300 mis cream

Garnish: Shrimps Chopped oysters Chopped mussels

Peel and boil the kumara in salted water until tender. Drain. Mash or put in a food processor. Add the milk. Saute onion in butter until soft and transparent. Add to the chowder. Add the tin of creamed corn and bring

slowly to the boil. Stir frequently or the soup will catch. Add more milk if necessary but the soup should be thick. Stir in cream and gently reheat. Serve in warm bowls with a garnish of shrimps, chopped oysters, or chopped mussels.

KUMARA SALAD CITRUS 500 grms kumara 3 thin slices of onion 2 oranges 2 tsp chopped parsley Vi cup oil 1 tbsp wine vinegar V2 tsp salt fresh black pepper

Cook peeled kumara in salted water until tender. Drain. Slice kumara and place in salad bowl. Break onion slices into rings.

Peel oranges and remove all white pith. Slice crosswise and add the orange and onion to the kumara. Place parsley, oil and vinegar in a screw-top jar and shake to combine. Pour dressing over the salad. Toss lightly and chill.

KUMARA SALAD TAI TOKERAU 3-4 medium kumara 4 rashers of bacon 2 oranges 2 spring onions 2 sticks celery Vi cup chopped parsley

Vi cup mayonnaise salt and fresh black pepper Wash the kumara and cook in jackets in boiling salted water until just tender. Cool. Peel and cut into cubes. Derind the bacon and fry until crisp. Cool and crumble. Peel oranges and remove all the pith. Segment. Wash and finely slice spring onion and celery. In a large salad bowl combine the kumara, bacon, oranges, spring onion and celery.

KUMARA SALAD V2 kg kumara V2 cup cream 1 onion 1 tbsp parsley Ya cup mayonnaise 2 hard boiled eggs

Peel kumara and boil in salted water until just tender. Cool and chill. Cut kumara into Va" dice. Peel and finely chop onion and stir into kumara. Season well. Mix mayonnaise, lightly whipped cream and parsley together and fold into the kumara. Finally mix in coarsely chopped hard boiled egg. Chill and serve.

Kumara Cookbook by Colleen Walters-Urlich Dargaville High School 1986