Woman’s Day (NZ) - - In Store -

To cel­e­brate Māori Lan­guage Week (Septem­ber 10-16), the team at 5+ A Day has rus­tled up this Māori-in­spired dish, Panikeke Paukena Karoti Wā­takir­ihi Ki­naki or Pump­kin and Car­rot Pikelets with Water­cress Sauce.

MAKES 9-10 pikelets

350g pump­kin, skin re­moved, chopped into cubes

100g car­rot, chopped

1 egg

1 tea­spoon smoked pa­prika

½ tea­spoon white pep­per

½ tea­spoon salt

2 tea­spoons bak­ing pow­der

½ cup milk

¾ cup flour

25g but­ter


90g water­cress (can be sub­sti­tuted for cress – from herb sec­tion of most su­per­mar­kets)

1 spring onion, chopped

1 ta­ble­spoon lemon juice

1 ta­ble­spoon horse­rad­ish

½ tea­spoon salt

¼ tea­spoon white pep­per

250g sour cream

1. Place pump­kin and car­rot in a saucepan, then cover with water and boil un­til soft. Drain water and puree with a stick blender. Al­low to cool.

2. Beat egg and add to puree. Whisk in pa­prika, pep­per, salt, bak­ing pow­der and milk. Slowly add flour, a small amount at a time, whisk­ing un­til smooth. Add melted but­ter and com­bine.

3. Place spoon­fuls of mix­ture onto a hot, greased pan. Flip pikelets when they start to bub­ble, cook­ing un­til both sides are golden brown.

4. WATER­CRESS SAUCE. Place all in­gre­di­ents in a food pro­ces­sor or bowl with a stick blender. Process un­til all in­gre­di­ents are finely chopped. Mix through sour cream. Re­frig­er­ate.

5. To serve, driz­zle sauce over pikelets.

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.