Book Reviews | Gordon Campbell | News Flashes | Scoop Features | Scoop Video | Strange & Bizarre | Search

 


Howard's End: How To Have An Indoor Hangi

As winter sets in who can resist the wafting aroma of fresh baked bread or the anticipation of eating a casserole which is quietly bubbling away in the oven. But what about the smokey aroma and sensational taste of an indoor hangi without the hole. Maree Howard writes.

Over the weekend I discovered a new winter taste sensation - a perfect hangi without the need to dig the hole, light the fire or carry the rocks.

The smokey aroma of steaming chicken, lamb, kumara, pumpkin, potatoes, banana, apple and other tropical fruits all combined to make me think I had entered gourmet heaven - and it all happened so simply in my very own domestic oven.

A friend had given me a simple indoor hangi recipe using liquid smoke instead of having to dig the hole, set the fire and carry the rocks. It turned out to be a new taste discovery.

It was all so simple - you know the one, set and forget, and don't we all want that?

You start with as many pieces of chicken, lamb, vegetables and fruit as it takes to feed the family. Prick the meat, vegetables and fruit and brush liberally with the liquid smoke. The holes you've made will help the liquid smoke penetrate into the food.

Get a deep baking dish which has a lid. Line the bottom of the dish with some cheese cloth - my friend uses an old sugar-bag - and swamp with water to only just cover the bottom - a little over a cup of water seems to be all that's needed.

Place the chicken and lamb into the centre of the pan and surround with the kumara, pumpkin, potatoes - we included whole banana, apples and other tropical fruits with the skins on, and what a taste sensation that turned out to be.

Cover the food with another layer of wet cheese cloth (or sugar bag) and then cover the pan with aluminium foil. Put the lid on.

Then, it's into a 180 degree celsius oven for about 2-3 hours depending how much food you have. Then, you can forget it. You can check the cooking after about an hour and a half if you really want to - add a little more water if necessary.

As a nervous first time hangi-without-the-hole cook, I checked by lifting the lid and a corner of the aluminium foil. But we were OK - no need to have worried. The aroma was beautiful.

By five o'clock the smokey steam aroma from the meat, vegetables and fruits was wafting throughout the house and everyone was licking their lips in anticipation. We were not disappointed. It was the most sensational new winter taste I've enjoyed for some time - and it was all so simple.

So, if you're looking for something new and tropical as the cold winter wind and rain howls outside, try the indoor hangi without the hole.

Until now, one of life's great pleasures for me, was waiting for the bread to rise and smelling the sweet aroma wafting through the house as the yeast slowly worked its magic on the ingredients to make them rise to new heights for that golden loaf. Bread baking has a kind of a primitive instinct about it, doesn't it?

But now, the sensational taste and aroma of the ancient earth oven but without the hole, the fire and the rocks has come inside - and that certainly satisfies my basic human instinct to create good wholesome food. Better yet, it's the taste and aroma of the tropics in the middle of a NZ winter.

The Mainland cheese slogan "good things take time" is right but, in house, not too long and better still - easy.

ENDS


© Scoop Media

 
 
 
 
 
Top Scoops Headlines

 

Werewolf: Living With Rio’s Olympic Ruins

Mariana Cavalcanti Critics of the Olympic project can point a discernible pattern in the delivery of Olympics-related urban interventions: the belated but rushed inaugurations of faulty and/or unfinished infrastructures... More>>

Live Blog On Now: Open Source//Open Society Conference

The second annual Open Source Open Society Conference is a 2 day event taking place on 22-23 August 2016 at Michael Fowler Centre in Wellington… Scoop is hosting a live blog summarising the key points of this exciting conference. More>>

ALSO:

Buildup:

Gordon Campbell: On The Politicising Of The War On Drugs In Sport

It hasn’t been much fun at all to see how “war on drugs in sport” has become a proxy version of the Cold War, fixated on Russia. This weekend’s banning of the Russian long jumper Darya Klishina took that fixation to fresh extremes. More>>

ALSO:

Binoy Kampmark: Kevin Rudd’s Failed UN Secretary General Bid

Few sights are sadder in international diplomacy than seeing an aging figure desperate for honours. In a desperate effort to net them, he scurries around, cultivating, prodding, wishing to be noted. Finally, such an honour is netted, in all likelihood just to shut that overly keen individual up. More>>

Open Source / Open Society: The Scoop Foundation - An Open Model For NZ Media

Access to accurate, relevant and timely information is a crucial aspect of an open and transparent society. However, in our digital society information is in a state of flux with every aspect of its creation, delivery and consumption undergoing profound redefinition... More>>

Keeping Out The Vote: Gordon Campbell On The US Elections

I’ll focus here on just two ways that dis-enfranchisement is currently occurring in the US: (a) by the rigging of the boundary lines for voter districts and (b) by demanding elaborate photo IDs before people are allowed to cast their vote. More>>

Ramzy Baroud: Being Black Palestinian - Solidarity As A Welcome Pathology

It should come as no surprise that the loudest international solidarity that accompanied the continued spate of the killing of Black Americans comes from Palestine; that books have already been written and published by Palestinians about the plight of their Black brethren. In fact, that solidarity is mutual. More>>

ALSO:


Get More From Scoop

 
 
 
 
 
 
 
Top Scoops
Search Scoop  
 
 
Powered by Vodafone
NZ independent news