Anika's go-to boil up
This classic kiwi boil up is easy to make, delicious to eat, and is sure to please even the fussiest eaters. You can whip up on a Sunday and let the pot do all the hard work!
Ingredients
Method
Ingredients
Boil up:
- 2kg quality pork bones
- 500g new potatoes, halved
- 500g purple kumara, cut into large chunks
- 500g cabbage, cut into chunks
- 2 cups fresh watercress
- Salt and pepper
- Fresh Rewena bread, butter and tomato sauce, to serve
Doughboys:
- 1 cup self raising flour
- ¼ cup water
Method
- In a large pot, cover the pork bones with water. Bring to a boil, then simmer, cover with a lid and cook for 1 ½ - 2 hours, removing any foamy stuff with a slotted spoon.
- After 1 hour, add the potatoes and kumara.
- To make the doughboys, mix the flour, seasoning and water together to create a soft dough. With fifteen minutes cooking time left, drop the cabbage and cress into the pot, then drop balls of the doughboy dough into the stock after a further 5 minutes.
- Serve in bowls with fresh bread and tomato sauce.
Tips:
- Add some puha greens for extra flavours!
- Stuff the doughboys with some pork mince for an added surprise!
FAQs:
- Why do I need to bring it to a boil before simmering?
- This is a common boil-up technique that ensures the liquid has come up to the proper temperature before reducing. Too much boiling heat breaks down some aromatic compounds so once you have reached a boil, it is essential that you reduce the heat. Once you reduce the heat, keep the pot at a setting where there is only gentle bubbling to allow the ingredients to cook over time and flavours to develop.