Boil Up

Chef Cameron Petley says this dish has been in his family for as long as he can remember.

Cameron PetleyContributor
  • prepare
  • cook
  • 4 servings
  • Easy
A classic Kiwi boil-up in a saucepan.
Caption:A classic Kiwi boil-up, from Hunter From The Heartland by Cameron Petley.Photo credit:Supplied / Cameron Petley

A good boil up is even better served with freshly baked Māori Bread.or fried bread.

Ingredients

  • 1 kg wild pork bones
  • 1 bacon hock
  • Salt, to taste
  • 4 medium-sized potatoes, peeled and cubed
  • 2 large kumara, peeled and cubed
  • ½ pumpkin, peeled and cubed
  • 4 kamokamo, peeled, de-seeded and cubed
  • 1 cup flour
  • 2 teaspoons baking powder
  • ¼ cup water
  • 1 large bunch watercress

Instructions

  1. Place pork bones and hock in a large stockpot. Pour in just enough water to cover bones and hock, season with salt and then gently simmer for 1½ hours. Add potatoes, kumara, pumpkin and kamokamo to the pot.
  2. Meanwhile, combine flour and baking powder and season with salt. Gradually add water to form a dough. Break off small bits of dough and form balls.
  3. Place watercress and doughboys on top of boil-up and cook until watercress is tender.
  4. Serve hot with Māori Bread.

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