Aunty Huia

Tu Tangata, Issue 34, 1 February 1987, Page 48

Aunty Huia

TE RINGAWERA

KUMARA SALAD SUPREME 3 kumara 2 rashers bacon 1 orange 1 onion V2 stalk celery V2 cup raisins V2 cup mayonnaise 3 tbsp chopped parsley salt and fresh black pepper Peel Kumara and cut into cubes. Cook in salted boiling water until tender. Leave to cool. Remove rind from bacon and chop roughly. Cook in a small pan and set aside to cool. Remove rind and pith from the orange and separate into segments. Peel and finely chop onion. Slice celery finely. Combine all the ingredients and toss lightly. Season. Serves 4-6.

KUMARA STUFFING TO GO WITH DUCK OR CHICKEN 500 grms cooked mashed Kumara V2 cup fresh orange juice V 4 cup chopped onion 2 tbsp dry sherry 1 tbsp sugar salt and fresh black pepper 1 tbsp grated orange zest 25 grms melted butter Mix all the ingredients together and taste for seasoning. Spoon the stuffing mixture into the body cavity of a roasting duck or chicken.

KUMARA STUFFING WITH SAUSAGE MEAT 1 onion 1 stick celery 1 slice toast bread V2 cup sausage meat V2 cup mashed, cooked Kumara 1 egg salt and fresh black pepper V2 tsp oregano V2 tbsp chopped parsley

Peel and chop the onion. Wash and finely chop the celery. Remove crusts from bread and cut into small cubes. Combine the onion, celery, bread cubes, sausage meat, mashed Kumara, egg, salt, oregano and parsley. Use to fill a number 8 chicken. Roast at 180 °C for I-IV2 hours. Serves 6. ACKNOWLEDGMENT Kumara Cookbook by Colleen Walters-Urlich Dargaville High School 1986