Healthy Matariki boil up

In honor of the occasion and our newest public holiday, the Hāngi Masters have shared their recipe for a healthy Matariki boil up, yum!

Read the method below. Add your meat into a large pot, adding water so that the meat is just covered. Cook on high heat until water starts to boil, then turn down to medium heat and let simmer for an hour.

While the meat is cooking, wash watercress and leave to the side (or chop bok choy and cabbage). Chop and quarter potatoes, kumara and taro. Remove any residue from the top of the pot and add in the potatoes, kumara and taro.

Prepare the dough boys by adding flour, baking powder and salt to a large bowl and mixing with a fork

Make a well in the middle and add butter to the centre. Take a cup of liquid from the boil up and pour over the butter until it melts.

Mix together with a wooden spoon until it forms a dough. Add more flour if the mixture is too wet.

Once you have formed a ball of dough, throw flour onto a clean bench top and roll the dough into a sausage shape with your hands.

Cut into 5 cm segments, roll each portion into a ball and flatten.

Add your greens to the pot and push down with wooden spoon.

Place dough boys on top of the boil up, moving them around so they don’t stick and cook for a further 20 mins.Serve and enjoy, ngā mihi o Matariki, te tau hou Māori.