Kumara recipies courtesy of "THE KAIPARA KUMARA COOK BOOK"
Available from; Compass Engineering ltd. Dargaville
After no small delay here is one recipe for Hetties Kumara casserole as seen in the Kaipara Kumara recipe book.
1kg kumara
1 egg
50g butter
1 tin crushed pineapple
Skin & boil kumara, mash with butter. Add beaten egg and pineapple (with juice).
Spoon into whatever pie dish you may have.
Topping;
1Tbsp brown sugar
1cup grated cheese
1Tbsp melted butter
1 cup cornflakes
1/2 tsp nutmeg
Mix together and sprinkle over contents of pie dish.
Cook @ 180°C for 30 minutes.
Place in a secure area untill ready to serve.
Stand well back and watch it go!
If you are lucky it should serve ten to twelve.
For those with a sweet tooth (or shares in a dental practise)
STICKY FRIED KUMARA
4 medium kumara.
40 gms butter.
1/2 cup brown sugar
Peel kumara and chop into chunks, boil in salted water for 15 minutes.
Melt butter in fryingpan and toss in kumara chunks. Sprinkle brown sugar over the top and fry for
20~30 minutes over a low heat, turning often to prevent burning.
Supposedly serves 4.
Orange BBQ Kumara
3 large kumara
3/4 cup of breadcrumbs
2-3 rashers of Bacon finely diced.
juice from 2 oranges.
4 Tbsp melted butter.
Peel kumara and slice into large wheels, boil untill soft and cooked.
Place on BBQ and drizzle with orange juice,(prick the surface to allow juice to soak in).
Mix together melted butter, bread crumbs and Bacon.
Stack on top of kumara. BBQ for15~20 mins untill crispy and golden.
Serves 6. (but not Trent)
Kumara with smoked Salmon
1 large Kumara
1 cup breadcrumbs
250gm smoked salmon
Olive oil
Cook Kumara untill tender, process untill like baby food; add 1/2 cup of bread crumbs and 0ne tablespoon of oil.
Shred Salmon and stir into mixture.
Form into patties and roll in remaining breadcrumbs; wack onto a lightly oiled hot BBQ plate and brown on both sides.
Stand back and watch them go!
1kg kumara
1 egg
50g butter
1 tin crushed pineapple
Skin & boil kumara, mash with butter. Add beaten egg and pineapple (with juice).
Spoon into whatever pie dish you may have.
Topping;
1Tbsp brown sugar
1cup grated cheese
1Tbsp melted butter
1 cup cornflakes
1/2 tsp nutmeg
Mix together and sprinkle over contents of pie dish.
Cook @ 180°C for 30 minutes.
Place in a secure area untill ready to serve.
Stand well back and watch it go!
If you are lucky it should serve ten to twelve.
For those with a sweet tooth (or shares in a dental practise)
STICKY FRIED KUMARA
4 medium kumara.
40 gms butter.
1/2 cup brown sugar
Peel kumara and chop into chunks, boil in salted water for 15 minutes.
Melt butter in fryingpan and toss in kumara chunks. Sprinkle brown sugar over the top and fry for
20~30 minutes over a low heat, turning often to prevent burning.
Supposedly serves 4.
Orange BBQ Kumara
3 large kumara
3/4 cup of breadcrumbs
2-3 rashers of Bacon finely diced.
juice from 2 oranges.
4 Tbsp melted butter.
Peel kumara and slice into large wheels, boil untill soft and cooked.
Place on BBQ and drizzle with orange juice,(prick the surface to allow juice to soak in).
Mix together melted butter, bread crumbs and Bacon.
Stack on top of kumara. BBQ for15~20 mins untill crispy and golden.
Serves 6. (but not Trent)
Kumara with smoked Salmon
1 large Kumara
1 cup breadcrumbs
250gm smoked salmon
Olive oil
Cook Kumara untill tender, process untill like baby food; add 1/2 cup of bread crumbs and 0ne tablespoon of oil.
Shred Salmon and stir into mixture.
Form into patties and roll in remaining breadcrumbs; wack onto a lightly oiled hot BBQ plate and brown on both sides.
Stand back and watch them go!
