New Zealand’s first official Matariki holiday is fast approaching! In celebration of Matariki and marking the start of the Māori New Year, My Food Bag has designed a few delicious Matariki inspired recipes to help Kiwis celebrate with local produce.
My Food Bag partnered with well-known television and radio host, and iconic Kiwi personality, Stacey Morrison to create and test the recipes which include her Chicken Hāngī Parcels with Broccoli & Watercress Béarnaise.
To Stacey, Matariki is a time for celebration and rejuvenation of our practices, including things that we lost, or nearly lost, as well as providing the chance for us to really embrace our seasons!
With something for everyone, My Food Bag’s Matariki range features Crispy Chicken Strips with Horopito Tartare & Moemoe Potatoes as part of the My Choice bag, Kiwi Lemon & Fennel Roasted Porchetta with Kūmara & Jus in the My Choice Gourmet offering and Premium Kiwi Lamb Roast with Buttered Greens & Gravy from Bargain Box.
Gather together with your loved ones and enjoy seasonal kai… keep an eye out for some special recipes as we release them in the lead up to Matariki.
Premium Kiwi Lamb Roast with Buttered Greens & Gravy
1 kg porchetta sous vide, string removed
1/2 tsp fennel & lemon salt
3 parsnip, cut into wedges
1 fennel bulb, cut into wedges
1 pear, cut into wedges1 drizzle of oil
800g kūmara, cut into wedges
1 drizzle of oil
1/2 tsp fennel & lemon salt
To cut the fennel, stand it upright on a board. Cut through the middle, then carefully slice into wedges.
Before you start
Preheat oven to 220°C (or 200°C fan bake).
Prep & cook porchetta
Remove porchetta from pack, discard string and any jelly and pat dry. Place on an oven tray lined with tin foil and sprinkle with first measure of fennel & lemon salt. Cut parsnip,fennel and pear into thick wedges (reserve fennel frond for garnishing, see tip). Arrange around porchetta and roast in oven on upper rack for about 25 minutes, until porkis hot through and veggies are cooked.
Meanwhile, prep & cook kūmara
Cut kūmara into wedges and toss with oil and second measure of fennel & lemon salt on a large lined oven tray. Spread in a single layer and season with pepper.Roast below porchetta for 20-25 minutes,until tender and golden. Turn once during cooking.
Finish porchetta & kūmara
Remove tray with veggies and porchetta from oven. Set veggies aside and keep warm. Switch oven to high grill and return porchetta to oven for about 5 minutes, until golden. Watch while grilling to ensure it doesn’t burn. Use a serrated knife to cut porchetta into thin slices. Toss veggies with kūmara once cooked.
Add jus to small pot and heat over a low heat, until warm.
Kūmara topped with porchetta and fennel fronds. Pour over jus and lightly sprinkle fennel & lemon salt.