This modern take on the traditional hangi is easy to prepare and will fill your house with wonderful aromas.
Ingredients
|
Ingredients |
2 servings |
|
Small onion, cut into wedges |
1 |
|
Beef and veal, diced |
400 g |
|
Oil (optional) |
1 t |
|
Carrot, cut into large chunks |
1 |
|
Potato, cut into chunks |
2 |
|
Small kumara, cut into 6 pieces |
1 |
|
Small cabbage, cut into 4 pieces |
1⁄4 |
|
Water |
1 cup |
|
Gravy mixture packet |
1 |
|
Mustard (hot English or French mustard) |
1⁄2T |
|
Dried rosemary |
1 t (or 1-2 sprigs of fresh rosemary) |
Method
- If you wish, brown the onion and meat in a fry pan with oil; the meat should not cook through.
- Remove from heat.
- Place carrot and onion in bottom of slow cooker or crock pot. Then layer meat, potato, kumara, and cabbage on top.
- Pour 1/2 cup of water over.
- Cook for 3 hours on high, or 6 hours on low, until vegetables are cooked (if using a crock pot in an oven, high= 140°C on 'bake' and low = 80°C on 'bake').
40 minutes before serving time:
- Mix gravy with 1⁄2 cup boiling water.
- Stir mustard and rosemary into the gravy mixture.
- Remove some of the vegetables from the slow cooker or crock pot and set aside. Stir gravy mixture into the liquid in the slow cooker.
- Return vegetables to the slow cooker or crock pot and cook for 30 more minutes.
- When cooking is completed, turn off heat. A good meal with rosemary and pepper.
Recipe thanks to Bronwen King, Registered Nutritionist
t = teaspoon