Easy Hāngī Cookbook

COOKBOOK

EASY HĀNGĪ

TE PUKA TOHUTAUTE TUATAHI

FIRST COOKBOOK

Kei te whakarewangia tēnei rauemi hei āwhina i a koe ki te tao hāngī i roto i tō kōhua ‘Hāngī Ngāwari’. E piri tahi ana ētehi whakaahua i te taha o ngā tohutao katoa e mārama ai te kaipānui me aha a ia.

Neke atu i te 25 ngā whakamārama e noho ana i ngā whārangi e whai ake nei, kia pai ai tō wherawhera ki tāu i hiahia ai. Ko te huraina i konei he āhuatanga mahinga hāngī hou, kāore anō kia puta ki te ao.

Ā, tērā ia te tūmanako he ruinga kākano arohanui ka tinaku, i waenga i a koutou ko tō whānau, tatū atu ki ō hoa tokomaha.

This resource is being launched to help you with cooking hāngī in your ‘Easy Hāngī’ pot. All recipes have photos linked to them so the reader knows what to do.

There are over 25 explanations held within the following pages to assist with your browsing. Never revealed new ways of making hāngī are unveiled here, for the first time.

And, the hope is seeds of love for hāngī will sprout among you, your family and many friends.

Nāku noa ake

Ruka Broughton

Easy Hāngī

Inventor

Hāngī Kōaro Boil up Hāngī

Ngā kīnaki Ingredients

2kgs pork bones (with lots of meat)

4 potatoes cut in half

4 kūmara cut in half

1 pumpkin cut into chunks

1 kamokamo cut into chunks

1 corn (optional)

1kg pūhā (watercress or cabbage)

Ngā Tohutohu

Directions

(a) How to ‘Cook an Easy Hāngī’

1. Place a 10 litre Easy Hāngī pot on the stove.

2. Place 2 flavour sticks in the pot.

3. Fill one basket with pork bones and place inside pot.

4. Fill the other with veggies and put in pot.

5. Turn stove on full heat for 15 mins.

6. Add 1.5 litres of hot water from the tap.

7. Cook on full heat for 45 mins more.

8. Remove baskets and leave on bench

(b) Cook boil up

1. Fill the pot halfway with hot water.

2. Place pork bones into pot.

3. Place veggies into pot.

(c) Doughboys (Mix flour with salt, gradually adding a cup of warm water so the texture is like dough. Break into 12 balls).

4. Place doughboys into pot.

5. Now boil everything for 10 mins.

6. Serve meal.

Uma Heihei Chicken Breast

Uma Heihei

Ngā kīnaki

Ingredients

1 chicken breast

1 medium carrot

1 pumpkin cut in pieces

2 florets of broccoli

1 parsnip

1 green pepper

2 red peppers

3 beetroot slices

1 tbsp salt

Ngā tohutohu

Directions

1. Put fry pan on stove at full heat.

2. Add a drop of vegetable oil to pan.

3. Sear chicken surface until brown.

4. Season all over with salt and pepper.

5. Now ‘Cook an Easy Hāngī’ (see page 31)

6. Then serve.

Tips:

Mīti Poaka Natunatu Pork Mince

Ngā kīnaki Ingredients

500g pork mince

1 corn cut into pieces

2 potatoes

4 slices beetroot

2 pumpkin chunks

1 pkt beans

1 carrot thinly sliced

Several baby corn

Ngā tohutohu

Directions

1. Shape pork into patties.

2. Heat the pan, then add mince patties and cook till brown on both sides.

3. Now ‘Cook an Easy Hāngī’ (See how on page 31).

4. Serve on a warm plate.

Tips:

Kātete Kūao Hipi

Lamb Shank

Lamb Shank

Ngā kīnaki Ingredients

4 lamb shanks

Mashed pumpkin

1 cup of peas

2 medium carrots chopped

2 onions chopped

2 tsps. salt

1 tsp. black pepper

Ngā tohutohu

Directions

1. Rub shanks with salt and pepper.

2. Heat oil in the frying pan and brown lamb shanks all over.

3. Now ‘Cook an Easy Hāngī’ (see how on page 31).

4. Then serve.

Parai Kōnanu Combo Stir Fry

Ngā kīnaki

Ingredients

Ngā tohutohu

Directions

500g chicken breast thinly sliced

500g pork belly thinly sliced

500g beef thinly sliced

Cup of mixed veggies

Cup of rice

1 onion sliced

1. Place all meat into an Easy Hāngī basket.

2. Place all veggies into another basket.

3. Wrap rice in foil then place on veggies.

4. Cook an Easy Hāngī

(See how on page 31).

5. Take baskets out of the pot.

6. Cut meat into thin slices.

7. Combine meat and vegetables.

8. Put a frying pan on the stove.

9. Add vegetable oil.

10. Combine meat and vegetables in pan.

11. Sear until brown then serve.

Tip:

Ngā kīnaki

Ingredients

Pork belly (500g)

2 cups broccoli florets

100g dried egg noodles

200g frozen mixed stir-fry veggies

Freshly ground black pepper

½ tsp. sea salt

1 tsp. brown sugar

2 garlic cloves sliced thin

3 tbsps. soy sauce

4 tbsps. olive oil

2 cups water

1 spring onion, chopped

Ngā tohutohu

Directions

1. Put soy sauce, olive oil, and garlic into pan and cook for 3 mins.

2. Add pork and cook until brown.

3. Easy Hāngī cook pork only (see page 31).

4. Dice pork belly.

5. Put pork belly and veggies in pan and fry.

6. Boil noodles 8 mins, drain and add to pan.

7. Serve.

Tips:

Pāpaka/Kōura Crab/Crayfish

Ngā kīnaki Ingredients

Crab, Crayfish or Lobsters

Ngā tohutohu Directions

1. Place Easy Hāngī pot on stove.

2. Place 2 flavour sticks in the pot.

3. Place crab/crayfish in Easy Hāngī basket and put into pot.

4. Turn the stove on full heat for 10 mins.

5. Add 1.5 litres of hot water from tap.

6. Cook for 10 mins.

7. Serve.

Kūao Hipi Tunutunu Roast Lamb

Kūao Hipi Tunutunu

Ngā kīnaki

Ingredients

2-2.5kg leg lamb

Vegetables of your choosing e.g. kūmara, potatoes, peas, carrots (kūmara chips are great too!!!)

1 tbsp. salt

1 tbsp. vegetable oil

4 cloves of minced garlic

Ngā tohutohu

Directions

1. Thinly coat frypan with vegetable oil.

2. Season meat generously with salt.

3. Preheat frypan then put roast lamb in.

4. And turn until deep-brown.

5. (Now cook an Easy Hāngī (See how on page 31).

6. Let lamb rest for 10 minutes before serving.

Tips:

Kōuraura Prawns/Shrimps

Ngā kīnaki Ingredients

1 dozen Prawns/Shrimps

Ngā tohutohu Directions

1. Place the Easy Hāngī pot on stove (don’t turn it on yet).

2. Place 2 Easy Hāngī flavour sticks in pot.

3. Place prawns/shrimps in basket into pot.

4. Turn stove on full for 10 mins.

5. Add 1.5 litres of hot water from tap.

6. Cook for 5 minutes more on full heat.

7. Serve.

Kuku Mussels

Ngā kīnaki Ingredients

1 dozen fresh mussels in shell

Ngā tohutohu

Directions

1. Put Easy Hāngī pot on stove.

2. Place 2 Easy Hāngī flavour sticks in pot.

3. Place mussels in basket into pot.

4. Turn stove on full heat for 10 mins.

5. Add 1.5 litres of hot water from tap.

6. Cook for 5 mins more on full heat.

7. Serve.

Tips:

Taewa & Mīti Kau Steak & mashed spuds

Ngā kīnaki Ingredients

1- to 2-inch-thick steak

1 potato mashed

1 cup corn

2 leaves of silverbeet

Ngā tohutohu Directions

1. Pre-heat pan until it sizzles when a drop of oil is added.

2. Season meat just before cooking with salt and pepper.

3. Cook with high heat until crust is formed.

4. Now Cook an Easy Hāngī (see page 31).

5. Serve.

Puku Poaka Pork Belly

Ngā kīnaki Ingredients

1kg pork belly (size, length of hand)

1 cup of stuffing (1 cut onion, 10 slices of crumbed bread, 1 tbsp mixed herbs, 2 tbsps. butter melted then combined together).

1 parsnip

2 carrots

2 yellow peppers

1 cup cabbage

2 pumpkin chunks

2 tbsp olive oil

1 tbsp. salt

1 tsp ground pepper

Ngā tohutohu

Directions

1. Mix olive oil, salt, and pepper in a small bowl.

2. Add the mixture to the heated frying pan.

3. Place all pork pieces into a pan and brown all over.

4. Now Easy hāngī cook all food (see page 31).

5. Serve.

Parāoa Kongakonga Bread stuffing

1 x loaf of bread, 2 large onions, 6 large tablespoons of butter, 2 tablespoons of mixed herbs.

Purini Mamaoa

Steamed Pudding

Ngā kīnaki Ingredients

2 tbsps. golden syrup

4 tbsps. butter/margarine

1 cup self-rising flour

2 teaspoons baking powder

4 tbsps. sugar

2 eggs

Milk to mix

Ngā tohutohu

Directions

1. Melt butter and golden syrup together then place to cover bottom of a bowl.

2. Beat other ingredients into thick pikelet batter and add to golden syrup mixture.

3. Place mixture into an oven bag.

4. Now cook as an Easy Hāngī (see how on page 31).

Ngā Tohutohu -Directions

(see cooking instructions video www.easyhangi.co.nz )

1. Place a 10 - litre (or 20 - litre) Easy Hāngī pot on stove.

2. Place 2 flavour sticks in the middle of pot. (4 flavour sticks when using 20-litre pot).

3. Fill one basket with meat and put in pot.

4. Fill the other with veggies and put in pot.

5. Wrap stuffing in foil or muslin and place on top of veggies.

6. Turn stove on full for 15 mins.

7. Add 1.5 litres of hot water from tap.

8. Cook for 45 mins more on full heat.

9. Serve your Easy Hāngī.