The Hāngi Master’s Matariki Boil Up with Dough Boys and Fried Bread (Parāoa Parai)
Recipes in this Video
Fried bread, or Kepta Duona, is a beloved Lithuanian snack often enjoyed with beer. Traditionally made from leftover bread, it's a way to minimize waste while creating a delicious treat. This dish is commonly served at gatherings and celebrations, showcasing the resourcefulness of Lithuanian cuisine. Today, variations can be found globally, with different toppings and seasonings reflecting local tastes.
Ingredients
- ●bread
- ●garlic
- ●vegetable oil
- ●salt
- ●cheese
- ●parsley
Instructions
- 1Cut bread into sticks or cubes.
- 2Heat vegetable oil in a frying pan over medium heat until shimmering.
- 3Add bread pieces to the pan in a single layer.
- 4Fry until golden brown, about 2-3 minutes per side.
- 5Remove bread from the pan and drain on paper towels.
- 6Rub each piece with a cut garlic clove while still hot.
- 7Sprinkle with salt and cheese while warm.
- 8Garnish with chopped parsley before serving.
Ingredient Alternatives
bread
Healthier: whole grain bread
Cheaper: stale bread
Whole grain offers more fiber, while stale bread reduces waste.
vegetable oil
Healthier: olive oil
Cheaper: canola oil
Olive oil adds flavor and health benefits.
cheese
Healthier: nutritional yeast
Cheaper: processed cheese
Nutritional yeast is lower in fat and adds a cheesy flavor.
parsley
Healthier: spinach
Cheaper: dried herbs
Spinach is nutrient-dense and dried herbs are more affordable.
Techniques
Equipment
Also Known As
Matariki, the Māori New Year, is a time for celebration and remembrance, marked by the rising of the Pleiades star cluster. The Boil Up is a traditional dish often enjoyed during this time, symbolizing community and sharing. It features a hearty mix of seasonal vegetables and proteins, reflecting the bounty of the land and sea. Today, variations of the Boil Up can be found throughout New Zealand, celebrated for its warmth and comfort during the winter months.
Ingredients
- ●water
- ●potatoes
- ●kūmara
- ●carrots
- ●onions
- ●cabbage
- ●smoked fish
- ●pork bones
- ●salt
- ●pepper
- ●thyme
- ●bay leaves
- ●fresh parsley
- ●lemon juice
Instructions
- 1Fill a large pot with water and bring to a boil over high heat.
- 2Add pork bones to the boiling water and cook for 10-15 minutes to create a broth.
- 3Skim off any foam that rises to the surface during boiling.
- 4Add chopped potatoes, kūmara, and carrots to the pot; cook for 10 minutes until slightly tender.
- 5Add chopped onions and cabbage to the pot; continue cooking for another 5-7 minutes.
- 6Add the smoked fish and season with salt, pepper, thyme, and bay leaves.
- 7Reduce heat and simmer for 20-30 minutes until all vegetables are tender and flavors meld.
- 8Taste the broth and adjust seasoning as necessary with salt and pepper.
- 9Stir in fresh parsley and lemon juice just before serving.
- 10Ladle the boil up into bowls, ensuring each serving has a mix of vegetables and protein.
- 11Serve hot, accompanied by bread or traditional Māori frybread.
Ingredient Alternatives
smoked fish
Healthier: grilled chicken
Cheaper: canned tuna
Grilled chicken offers a lean protein option while canned tuna is budget-friendly.
pork bones
Healthier: turkey bones
Cheaper: chicken bones
Turkey bones provide a healthier alternative while chicken bones are more economical.
Techniques
Equipment
Also Known As
Ingredients
- ●2 cups all-purpose flour
- ●1 tsp baking powder
- ●1/2 tsp salt
- ●1/2 cup warm water
- ●1/4 cup sugar
- ●Vegetable oil for frying
Instructions
- 1In a mixing bowl, combine the flour, baking powder, and salt.
- 2Gradually add warm water to the dry ingredients, mixing until a dough forms.
- 3Knead the dough on a floured surface for about 5 minutes until smooth.
- 4Cover the dough with a cloth and let it rest for 30 minutes.
- 5Divide the dough into small balls, about the size of a golf ball.
- 6Flatten each ball into a disc about 1/4 inch thick.
- 7Heat vegetable oil in a deep pan over medium heat.
- 8Fry each disc in the hot oil until golden brown on both sides, about 2-3 minutes per side.
- 9Remove the fried bread and drain on paper towels to remove excess oil.
- 10Serve warm, optionally with honey or jam.
Equipment
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