Boil Up
Chef Cameron Petley says this dish has been in his family for as long as he can remember.
Cameron PetleyContributor
- prepare
- cook
- 4 servings
- Easy
Caption:A classic Kiwi boil-up, from Hunter From The Heartland by Cameron Petley.Photo credit:Supplied / Cameron Petley
A good boil up is even better served with freshly baked Māori Bread.or fried bread.
Ingredients
- 1 kg wild pork bones
- 1 bacon hock
- Salt, to taste
- 4 medium-sized potatoes, peeled and cubed
- 2 large kumara, peeled and cubed
- ½ pumpkin, peeled and cubed
- 4 kamokamo, peeled, de-seeded and cubed
- 1 cup flour
- 2 teaspoons baking powder
- ¼ cup water
- 1 large bunch watercress
Instructions
- Place pork bones and hock in a large stockpot. Pour in just enough water to cover bones and hock, season with salt and then gently simmer for 1½ hours. Add potatoes, kumara, pumpkin and kamokamo to the pot.
- Meanwhile, combine flour and baking powder and season with salt. Gradually add water to form a dough. Break off small bits of dough and form balls.
- Place watercress and doughboys on top of boil-up and cook until watercress is tender.
- Serve hot with Māori Bread.
