This recipe has been inspired by Tipuānuku, Tipuārangi and Waitā – three stars in the Matariki constellation. Each star represents different elements of kai and these elements have been included by Kasey and Kārena to showcase the unique ingredients that are available here in Aotearoa.
- Tupuānuku: is connected to all food grown in the ground, cultivated and uncultivated. It indicates the right time to plant and harvest crops for the coming year.
- Tupuārangi: is connected to food that comes from the sky. It is an indicator for foods such as birds, berries and fruit. Indicating when to harvest these things.
- Waitā: is connected to the food that comes from the ocean. Mussels, fish, crayfish, pāua, kina etc.
Kasey and Kārena have created this recipe to help Kiwis celebrate Matariki – many likely for the first time.
“If you are celebrating Matariki for the first time, spend time together to reflect, plan and celebrate. It is always great to do this around the dinner table, sharing food. Having food that celebrates our unique landscape and ingredients available in Aotearoa is a great way to celebrate Matariki and we’ve created these recipes with that in mind,” says Bird.
Mānuka Marinated Lamb Rumps with Kahawai Potato Puree recipe
- 1 pack Sliver Fern Farms Lamb Rumps
- 1 Tbsp māunka honey
- 3 Tbsp mint sauce
- 1 Tbsp Olive oil
- Salt and pepper
- 4 agria potatoes
- 4 Tbsp butter, room temperature
- 1/2 cup cream
- 100g Kahawai, smoked
- Zest of 1 lemon
- Handful chives, finely chopped
- Salt and pepper
- 4 Tbsp mint sauce
- 1 tsp wholegrain mustard
- 1 tbsp olive oil
- Fresh mint, to garnish
This recipe uses ingredients associated with Tipuānuku, Tipuārangi and Waitā
- Preheat the oven to 180 degrees.
- Remove Silver Fern Farms Lamb Rumps from packaging, cover, and bring to room temperature.
- Place all the ingredients for the marinade in a bowl, pat the Lamb Rumps with a paper towel and add to the marinade.
- Allow to marinate for at least 1 hour. For best results, leave to marinate overnight.
- To cook, place the lamb in the oven and roast for 20min for medium-rare.
- Remove from the oven and leave to rest for 10min before slicing.
- Peel and chop potatoes into even pieces. Place potatoes in a pot and add cold water until potatoes are just covered. Generously season the water with salt.
- Place the pot on medium-high heat and boil for 10-15min or until tender and completely cooked. Once cooked, drain and mash well. Add in butter and mix thoroughly. Then add cream and stir through.
- Flake the smoked Kahawai through the mash and gently stir through. Add lemon zest and chives and season to taste.
For the sauce:
- Mix all of the ingredients together.
- Slice the lamb and spoon over the sauce, garnish with the fresh mint leaves and serve with the Kahawai mash.