GOODBYE KAI
Each fortnight Spotswood College and New Plymouth Boys’ High School showcase the talents and tasty treats of their students who take food and nutrition, with a focus on lifelong skills that can be used every day to enhance the benefits of a healthy diet a
Ehoa ma, ina te ora o te tangata My friends, this is the essence of life Every once in while as a teacher you have a moment that you know will stick with you for a lifetime. Today was such a day for me as the year 13 Ma¯ ori students prepared a farewell for their teachers and other students.
As the senior students prepared the kai, I spoke with HOD of Ma¯ ori Bevan Matene and asked if we could feature this event in this month’s Kai with Soul. He says the reason behind the boys preparing the ha¯ ngi is ‘‘whakawha¯ naungatanga (establishing relationships), manaakitanga (hospitality/ caring), kotahitanga (unity), ako (learning)and kia tu¯ hei tauira (be the example). The tua¯ kana (Yr13) cooked for their te¯ ina (Yr12 – Yr9) and staff members, and were invited to say their thanks to those who have contributed to their education. Every senior te reo Ma¯ ori student had to play their part in this, whether it was providing kai or contributing in another way to the day. The tua¯ kana prepared the kai and then went and made re¯ wana and fried bread. Once completed, they presented the kai to all who had turned up and then one of the boys blessed the kai. This same process will happen again at the end of the month when the tua¯ kana (Yr10) students will do it for the te¯ ina (Yr9). It’s a great way to pass the rakau over to 2018 tua¯ kana.’’
Dale Atkins, Teacher in Charge of Kia Eke Panuku (KEP, which is tasked with improving Ma¯ ori success here at NPBHS), says: ‘‘Enjoying and achieving education success as Ma¯ ori is: having Ma¯ ori culture and values celebrated at school which is important both for the teachers and students. The Year 13 Ma¯ ori boys invited their teachers as part of the kaupapa of building stronger and closer relationships. Manaakitanga is reciprocal and is an important foundation in achieving education success as Ma¯ ori.’’
By the time I arrived at Kokiri Te Reo (KTR the school’s Ma¯ ori classroom), the food was just being taken out of the kai cookers, (yes, it was cooked all above ground) so as well as the lovely aroma of cooked food there was a good feeling amongst the boys as they were about to eat the results of their hard work. You could see the pride in their faces of what they had achieved. They were more than happy to let their guests fill their plates first and take in the wonderful sight of the full platters of food. This is what cooking for others is all about. It does not matter what has been cooked, be it muffins to a full meal, you will notice this at home when the the young cooks in your house have spent time in the kitchen cooking for others, there is a sense of pride and accomplishment that always comes with cooking for others.
There are many studies on the benefits of shared food and regular family mealtimes. One study concludes: ‘‘Our findings suggest that family meals may provide a unique opportunity for building stronger families and young people. Creating environments where frequent family meals are normative, valued and feasible for families may result in benefits for young people that extend beyond good nutrition.’’ (Utter, et. al, 2013). While it’s not feasible to have a shared lunch every day at school, having regular family dinners at home is. This is a time when all matters can be discussed, jokes, laughter and any problems shared and have some adult input. There is even research that has found that washing the dishes by hand can have a positive influence on the family dynamic!
There was an outstanding range of food on offer for us: Re¯ wana bread, fried bread, stuffing, wild pork, chicken, mutton, potatoes, kumara and pumpkin. All of this was expertly cooked and extremely tasty. One of the great things about ha¯ ngi food is that you almost always end up with a nutritionally balanced meal. Since it is essentially baked/steamed at a relatively low heat, many of the nutrients will still be available in the food and not leached out or destroyed by the heat. The fat on the meat will dribble off and impart its flavour throughout the food underneath for strong flavours, tenderness and juiciness; absolutely beautiful, rich and smokey. While the majority of the foods prepared are high in carbohydrates, it is simple to just choose one or two of them and add some greens and other vegetable salads to the serving table.
Just as with any cooking, it is really important that all food hygiene and safety rules are followed. This can be a bit harder when you’re in an outdoor setting but there are some sensible steps that can be taken to avoid illness and injury to those eating and preparing the food. Keeping those hands clean by wearing gloves, remembering to change them between jobs or have two buckets of hot water handy, one soapy and one not to wash your hands in. By keeping the prepared meat in a chilly bin until it’s needed to be cooked helps keep it out of the danger zone (5-60C) which is where the bacteria can multiply and reach unsafe levels. Prepare the meat, vegetables and breads in different areas and by different people. If this can’t be done, then make sure that the equipment and hands are washed well between jobs; this will avoid any chances of cross-contamination. When cooking a ha¯ ngi (or any meal outside – BBQ or when camping) you need to be a bit more conscious of the physical space around you to avoid injury by tripping or burns caused by the cooking process.
The same values that were on display at our shared lunch can easily be replicated at home by including everyone in the process of the evening meal, be it from peeling the vegetables, setting the table, cooking the dessert or sharing their thoughts of the day. In these days of our individual busyness it is very important to set aside quality family time. This time is just as important as the quality nutrition of the food.
For today’s recipes we are focusing on the breads (fried and re¯ wena), as the meat, vegetables and stuffings require little done to them.
Fried bread
When cooking this bread we strongly recommend that you use a benchtop deep fryer that has a thermostat instead of heating the oil up in a pot on the stove top.
Ingredients
1⁄2 Cup Water
1⁄2 Cup Milk
1 1⁄2 tsp Dried Active Yeast
1 1⁄2 tsp Sugar
1 1⁄2 tsp Plain Flour
2 Cups Plain Flour
1 Pinch Salt
2 Tbsp Canola Oil Extra oil for frying Extra flour for dusting
Method
❚ Preheat your benchtop fryer to 165°C.
❚ Combine the water, milk, yeast, sugar and 1⁄2 Tbsp of plain flour in a bowl and set aside in a warm part of the kitchen for 10 minutes. The mixture will bubbling and become sponge like. This is the yeast activating. In a large bowl, combine the 2 cups of plain flour, salt and canola oil.
❚ Slowly add the yeast sponge to the dry mix. Fold together gently being careful not to overmix. There will be lumps, this is okay.
❚ Cover the dough with plastic wrap and leave to proof in a warm part of the kitchen for approx 30 – 40 minutes. It should double in size.
❚ Remove dough from the bowl onto a lightly floured bench. Roll to a 2cm thickness and cut into 6cmx6cm squares. Cover the dough with plastic wrap and leave to proof on the bench for 15 minutes.
❚ Gently place dough in the hot oil and cook until golden brown. Once cooked, remove from oil and drain on a paper towel. Allow to rest for 5 minutes before serving.
❚ As well as accompanying savoury dishes, this bread can be served with jam and cream or dredged through a cinnamon and sugar mix for those looking for a sugar kick.
Rewena bread
Rewena is a Ma¯ ori sourdough bread which can be made with a potato starter. Sourdough bread is made by the fermentation of dough using naturally occurring lactobacilli and yeast (starter). This recipe does not use a starter.
This can be cooked in a large ovenproof pot with a lid or inside a large A10 tin with tin foil on top or turned out onto a lined baking tray and baked.
Ingredients
1Tbsp yeast
11⁄2 Cups warm water
1 Cup sugar
4 Cups flour Extra flour for dusting
Method
❚ Preheat the oven to 180°C.
❚ Combine the yeast, water and sugar in a large mixing bowl. Add all the flour at once and mix well to form a dough. Knead the dough until smooth and elastic (this will take a few minutes).
❚ Place in a greased container (which is large enough for it to double in size in), cover and allow to rise for an hour.
❚ Place in the hot oven and bake as suits you, in a pot, tin or on a tray (see notes above) for about 45 mins, if covered remove the cover and bake for a further 15 mins. To check that the bread is cooked it will have a golden brown crust and have a hollow sound when tapped on the bottom. Serve warm with butter and a drizzle of honey or allow to cool and slice for sandwiches.