03 Magazine: March 01, 2023

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68 <strong>Magazine</strong> | Recipe KŪMARA CAKE WITH ORANGE TOFFEE SAUCE What better way to celebrate the Matariki harvest than by enjoying one of the most significant crops for Māori, the kūmara. Here I have combined it with oranges to make a moist, luscious cake, served with toffee sauce and ice cream. I use orange kūmara in this recipe for their softness and sweetness. As a one-bowl, easy-mix cake, you’ll be whipping this up often! Serves 12 1 cup plain flour 1 cup wholemeal flour 2 teaspoons baking soda 2 teaspoons mixed spice ½ cup brown sugar, firmly packed ½ cup white sugar 2 cups peeled, grated orange kūmara (approx. 2 medium) 4 eggs 1 cup canola or rice bran oil 2 medium oranges (seedless), peeled and blended to a purée (leave the skin on ½ an orange for a more zesty flavour) For the orange toffee sauce 1 cup caster sugar ⅓ cup freshly squeezed orange juice ⅓ cup cream Heat oven to 160°C. Grease and line a medium rectangular cake tin (approx. 23 x 33cm). In a large bowl, combine dry ingredients, including kūmara, aerating with your hands. Add wet ingredients to dry and mix with an electric beater on low for 1 minute. Pour batter into prepared cake tin, and bake for 45 minutes or until cake springs back when lightly touched. While the cake cooks, make the orange toffee sauce. Place sugar and orange juice in a medium saucepan and stir to combine. Cook mixture over a medium heat, without stirring, swirling the pan every now and then, until a light caramel colour, about 8 minutes. Remove from heat and carefully add cream (take care here as the mixture will bubble vigorously), then return to low heat and stir until smooth. When the cake is cooked, leave to rest in the tin for 10 minutes before slicing and serving warm, smothered in orange toffee sauce and topped with a scoop of vanilla ice cream.
OVEN-COOKED HĀNGĪ KONO These kono (food baskets) are simply meat, root vegetables and stuffing steamed inside cabbage leaf parcels. You can use any cut of meat, but pork and lamb are hāngī favourites. You can also experiment with the root vegetables used. This was my nana’s way of making a ‘hāngī’ in the comfort of her own kitchen, especially in winter. No digging required, no wood to burn, no stones to heat! The result is succulent, tender parcels of kai, steaming hot as if they’d just come out of the ground. And don’t forget the salt, as Grandad would remind us constantly. Seasoning your meat makes a huge difference to taste! Serves 4 1 cabbage 4 pork chops, well salted 4 lamb chops, well salted 2 kūmara, peeled and chopped into 3cm chunks 4 potatoes, peeled and chopped into 3cm chunks ¼ pumpkin, peeled and chopped into 3cm chunks salt ½ cup water For the stuffing 8 slices of bread 1 onion, diced 1 medium carrot, grated 2 tablespoons mixed herbs 2 teaspoons salt 100g butter, melted Place each cabbage basket into the roasting dish, season with salt, and cover each with two large cabbage leaves. Pour the water over the whole dish, and cover snugly with two layers of tinfoil. Cook for 1 hour at 200°C, then lower the temperature to 160°C and cook for a further 2 hours. Remove from oven and serve immediately, using a spatula to place each kono on a plate for diners to open and enjoy. Cook’s note You can make one big kono instead by lining the roasting dish with cabbage leaves, placing in the meat, vegetables and stuffing, seasoning and covering with cabbage leaves, water and tinfoil as per the instructions above. Heat oven to 200°C. To prepare the stuffing, break bread into small chunks by hand, or in a food processor. Combine all ingredients in a bowl, and set aside. Line a large roasting dish with 2 layers of cabbage leaves (use the smaller inner leaves for this, and save the large leaves for your ‘baskets’). Using 4 large cabbage leaves as baskets, fill each with one pork chop and one lamb chop, 6 to 8 vegetable chunks, and top with stuffing. Edited extract and recipes from Kai: Food stories and recipes from my family table, by Christall Lowe, photography by Christall Lowe, published by Bateman Books, RRP$59.99.
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03 Magazine: March 01, 2023

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