- 1 tītī (muttonbird)
Place the tītī in a pot with cold water
and bring to the boil. Boil for 75 minutes or until tender. Once the tītī has
been cooked, remove from the pot and allow to cool. Once cold, remove the
meat from the bird. If you cannot access tītī, then two duck legs cooked
confit style would make an acceptable substitute.
- 200g strong/high-grade flour
- 5g salt
- 5g dried yeast
- 130ml warm water
Combine all the ingredients together
and knead for 8 minutes to a soft dough. Place into a warm place to double in
size. Once the dough has doubled, divide into six portions and roll into a
torpedo-shaped bun. Place on greaseproof paper. Cover with a moist cloth and
allow to double in size again. Once doubled in size, steam for 6 minutes. Note: they will increase in size when they are being steamed.
Horopito Pickled Red Onions
- 1 small red onion
- 50ml white wine vinegar
- 50ml sugar
- 1/2 a horopito leaf ( can be replaced with four black peppercorns)
Slice the red onion as thinly as
possible. Bring the white wine vinegar, sugar and horopito leaf to the boil.
Remove from the heat and add the red onion. Steep for 1 hour to infuse and
Manuka Smoked Chilli Relish
- 1 mānuka-smoked chilli (or a smoked
chilli of your choice)
- 1/4 of an onion
- 1 clove garlic
- 2 tomatoes
- 20ml olive oil
- 30g sugar
- 30ml white wine vinegar
- Salt to taste
Slice the mānuka-smoked chilli, onion
and garlic. Sweat in a small dash of oil until softened. Dice the tomatoes and
add to the pan. Add the sugar and vinegar and turn down the heat and cook for
10 minutes. Season with salt.
Split each steamed bun down the centre and reheat in the steamer. Place the tītī meat on a tray and place under a grill to crisp and reheat. Place the grilled tītī in the steamed bun and add the pickled onions and smoked chilli relish. Finish with mayonnaise and fresh pea shoots and enjoy while warm.