Mike van de Elzen: Rewana with kawakawa pesto

Rewana with kawakawa pesto 

Cook time:30 minutes 

Prep time: 1hr 10 minutes

300 gm white flour  

100 gm wholemeal flour  

220 orange kumara, cooked and mashed 

230 ml water 

1 tsp yeast 

1 tsp salt 

1 Tbsp fennel seeds (or any herbs)

Pesto 

10 kawakawa leaves 

(mixer of holes and non) 

1 cup curly parsley 

1 cup flat leave parsley 

1 cup coriander leaves 

1 cup sunflower oil  

salt and pepper 

1 cup almonds, toasted and crushed 

1 cup parmesan, finely grated

Mix together flour, yeast and fennel seeds 

Add salt and mix 

Add mashed kumara and water and mix 

Once you have a dough with no dry bits pop it into a oiled loaf tin and pop somewhere warm with a tea towel on top for 1 hour   

Preheat the oven to 200*c and bake for approx 30 minutes. Or until it has a nice hard golden top.

Leave to rest for 30 minutes on a rack before eating.  

To make up the kawakawa pesto, place the parsley, coriander and oil into a blender and blend in quick bursts. Do not over heat, otherwise you will lose the colour. Add in half the kawakawa and blend. Season and taste. If you can't taste the bitter tones of the kawakawa add a little more until you can. 

Finish with the almonds and parmesan.  

Serve alongside the bread. 

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Episode Transcript

Speaker 1 (00:06):
You're listening to the Sunday Session podcast with Francesca Rudgin
from News Talks.

Speaker 2 (00:11):
Edb Will, you've been very busy this Marsiki. I'm really
keen to hear about your honey that you had.

Speaker 3 (00:19):
It was pretty cool. It's the first huggy that we've
ever had. And part of it was the well, a
lot of it was the celebration of Martaiki, but part
of it was also to raise money to go towards
Prince of Free Middlewie, who are planning or hoping to
release Kiwi into Goldie's Bush towards the end of the year,
which is pretty.

Speaker 2 (00:37):
Cool, fantastic. Tell me about have you ever prepared one before?

Speaker 3 (00:44):
Long, long time ago when we were living in Henson Valley.
I remember we put one on at Henson Valley Hall.
I must have been or maybe six or seven. They
used petrol to light the fire that then got kind
of soaked into the rocks, and that food poisoned about
two hundred people.

Speaker 2 (01:01):
Oh my goodness. Okay, that was right. So okay, I
wasn't expecting that so presumly that didn't happen yesterday.

Speaker 3 (01:11):
No, No, it was. It was amazing. Conrad Conrad is
our b Kippi. We have a number of hives on
the farm. Conrade looks after it. And we asked him
if he would come in and and and prepare the
hungy for us, and he and he and he obliged.
We said come along for the day and bring your

(01:32):
your farm out, bring your family, which he did. He
brought his lovely wife and two daughters and two boys,
and they lovingly prepared the hungy throughout the day. It
was very very well orchestrated. It was well pulled together.
It was extremely tasty. It was on time, and it
was delicious.

Speaker 2 (01:51):
And no petrol was used. What else did you make
to go with it?

Speaker 3 (01:55):
So I made so b made some rawanda bread and
I also made some color cora pesto to go with it.
So because we have heaps of cora color on the farm,
so that the rest speed today actually uses colcar in it.
So if you're looking for colacara, there's heaps out of
the middle. I just walk around the golf course, you'll
find it. But it likes shady spots, so kind of

(02:15):
in gullies or underneath trees is the place that you
find colcara. And there's a there's a trick to kwakara.
The leaves you'll find if you find a colcara bush,
there will be leaves that have been eaten. There'll be
leaves that are not. The leaves that have been eaten
are sweeter than the leaves that are not. So when
you're making the cow color pest, so actually go for
the ones for an extra boat. Incredible.

Speaker 2 (02:37):
Isn't it good to take your signs from nature?

Speaker 3 (02:40):
I think well, I think if if the caterpillar eats it,
then it's telling you it's ready to be eaten.

Speaker 2 (02:45):
Yeah. So you've got rowana with cowakawa piesto recipe for
us today pretty cold.

Speaker 3 (02:51):
So the raywana bread, So you need two hundred and
twenty grams of kumuro that has been already cooked and
then just kind of smashed down into big chunks. So
what you want to do is take three hundred grams
of white flower, hundred grams of whole meal flour, mix
that together into that go teaspoon of yeast, and if
you want, you could put in some seeds in there,
maybe some feneral seeds along those lines, add in a

(03:14):
teaspoon of salt and mix that together and then you
add into the water two hundred and thirty miles of
warm water the kumera that if you have already cooked
a two hundred and twenty grams of smashed cooked kumra,
mix that into the water and just into it makes
a bit of a slurry, and then mix that into
your flower mixture. Pull it together into a dough or

(03:36):
be a sticky dough. You can put a little bit
of water in your hands, a little bit of oil
on your hands, and then pop that into a greased
loaf tin, cover it with a damp tetowel and then
leave that somewhere for about an hour. That's going to
grow tremendously, so just keep an eye on it. Preheat
your oven two hundred degrees so quite a high oven,
and then once your ray white bread has proven for

(03:57):
an hour, fire that into the oven and cook that
for thirty minutes. It is the most delicious bread. The
recipe is actually from the boys in o Middleway Delly.
They do breed classes a good from scratch and it's
one of their restues and its most delightful bread. So
honestly make it. Once that's cook, pull it out, let
it rest if you can, let it rest for an hour.

(04:17):
It's when the bread rests, that's when it develops its flavor.
So the longer you can allow it to rest before
you jump into it, the better. And then the color
color peste That was pretty easy. So I've got ten
color colon leaves, the mixture of leaves with holes and
non like I was saying, set them aside into a blender.
You go one cup of curly parsy, one cup of
flat leaf parsley, and a cup of coriander leaves. So

(04:37):
those three leaves into a blender, Add in a cup
of suflour oil, so a fair amount of oil, some
salt and pepper, and give that a blitz. Give it
a little taste after that point, and then start adding
in your coracal leaves and color colon. Leaves themselves can
be really really bitter, so if you chuck them all in,
you know you can't take that bitterness away. So what

(04:58):
you do is add in half the color color, give
that a blitz, have a little taste. If you can
just start to taste that bitterness, you can add maybe
one more. When you're happy that bitterness, pull it out
of the blender and then into a bowl mix it
with a cup of almonds which had been toasted and crushed,
and a cup of parsley, so a couple of grated palms,
and add those three things together and it is delicious.

(05:22):
Serve that with the rawana bread, and honestly, it's it's
a musiki special.

Speaker 2 (05:27):
I've got quite a lot of coca at home actually,
and someone had mentioned to me it's great to make
tea with because it has an anti inflammatory kind of
element to it as well.

Speaker 3 (05:38):
In a previous life, can I tell you something very
good in the previous life? There there's an ex Sas
soldier called Horse, and I was doing a program called
Kiwi Living and Horse came to the farm and we
made cocoa tea together and he put colcara into a
into a little pot, brought it to the boil, and
then added about four cups, no, maybe five cups of

(06:00):
brown sugar to it. It was disgusting.

Speaker 2 (06:04):
No, it's not the best. And also, oh, maybe I'm
getting confused, I'm getting Oh, no, it's the hot repito.
I've got a really good friend who I go fast
pecking and tramping with, and she knows, she seems to
know what every plant is in the boshro and things.
And one day she was saying, and now now tried this,
and now put this and chew it up a little bit,
and it's chewing away, and then all of a sudden
she yells at me, spit it out, spit it out now.
And I was just a fraction too late. And oh

(06:25):
my gosh, it's so peppery, it's so hot.

Speaker 3 (06:28):
Yes, they call it bush pepper. Yeah, yeah, it's incredible. Lise.
Are just plants that are in our busch that we
half of us wouldn't even know what they look like,
and we really do need to go out and learn
about them and try them an experiment with them.

Speaker 2 (06:48):
Oh well, wonderful. Thank you so much for that. Appreciate it, Mike.
You can find that recipe a good from scratch dot
co dot m Z.

Speaker 1 (06:58):
For more from the Sunday session with Francesca Rudken, listen
live to News Talks It'd be from nine am Sunday,
or follow the podcast on iHeartRadio you