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Something about the variety of cultures, insects, animals, customs that might be different. I have always wanted to learn more about life in New Zealand.
Today I will write about New Zealand Cultural Food Icons Like a Hangi, Afghan Biscuits, and the Pavlova, I’m even got the recipe for you to try.
From around the middle of the 20th century, many cultural icons called Kiwiana started to emerge that now help to define what it means to be a New Zealander.
Kiwiana are certain items and icons from New Zealand‘s heritage, especially from around the middle of the 20th century that are seen as representing iconic Kiwi elements.
Here are three Food Icons that set New Zealand apart from other countries in the world.
Hangi – Photo Credit
Hangi is a traditional New Zealand Maori method of cooking food using heated rocks buried in a pit oven. It is still used for special occasions.
To put down a hangi it involves digging a pit in the ground, heating stones in the pit with a large fire, placing baskets of food on top of the stones, and covering everything with earth for several hours before uncovering the Hangi.
There are many different hāangi methods used now. Wire baskets became widely used in the early 19th century with sacking and cloth replacing leaves and bark as the covering of choice.
Now there are many new ways in the 21st century, gas heated stainless steel “Hangi machines” are sometimes used to replicate the style of cooking without the need for a wood fire, rocks and a pit, myself I think they don’t taste as nice, cooked that way.
It is possible to cook most types of foods for a hang. Generally, its chicken and stuffing, beef, pork, potatoes, pumpkins, kumara (sweet potatoes) carrots.
Meat was traditionally wrapped with leaves of eatable plants, today they generally use tinfoil.
It is a meringue cake with a crisp crust and soft, light inside, usually topped with fruit and, optionally, whipped cream.
4 egg whites
1 1/2 cups caster sugar
1 teaspoon white vinegar
1 teaspoon vanilla essence
1 tablespoon cornflour
fresh fruit to garnish
Preheat oven to 180c.
Using an electric mixer, beat egg whites and sugar for 10 to 15 minutes or until thick and glossy.
Mix vinegar, vanilla, and cornflour together.
Add to meringue mixture.
Beat on high speed for a further 5 minutes.
Line an oven tray with baking paper.
Draw a 22 cm circle on the baking paper.
Spread the pavlova mixture to within 2cm of the edge of the circle, keeping the shape as round as possible.
Smooth top surface over.
Place the pavlova in preheated oven then turn oven temperature down to 100 c.
Bake pavlova for 1 hour.
Turn oven off.
Open oven door slightly and leave pavlova in oven until cold.
Carefully lift pavlova onto a serving plate.
Decorate with whipped cream and fresh fruit .
Tip – If you put leftover pavlova in the fridge over night it will go soggy.
Undecorated pavlova can be left overnight in the oven, or for several days in an airtight container, to be decorated when ready.
Afghan Biscuit – Photo Credit
An Afghan biscuit is a traditional New Zealand biscuit made from flour, butter, cornflakes, sugar and cocoa powder, topped with chocolate icing and a half walnut.
Anyone wants the recipe please leave a note in the comments.