Saturday, June 5, 2010

Pukeko Soup

The Pukeko is a bird native to New Zealand - but don't worry it is more than plentiful!

They are seen on farmland - and particularly near drains running along roads - so swampy farmland generally equals the Pukeko.



They are not often eaten - though occasionally a farmer will cull a few birds now and then. And if you know a farmer - it is time to get cooking!

There was an old wife's tale around cooking Pukeko. Basically you put two birds and one brick in a large pot. Bring to the boil - then toss out the Pukeko and try an eat the brick.

This tale is simply not true - the Pukeko is great roasted - and also in the following soup.

Pukeko Soup

Stock
  • 1 Pukeko
  • 1 carrot
  • 1 onion
  • 1 stick celery
  • 1 bay leaf
  • 1 sprig tyme
  • 1 sprig parsley
  • 6 peppercorns
  • 2 cloves
  • 1 teaspoon salt
  • Cold Water
Soup

  • 2 cups diced vegatibles
  • 1/4 cup chopped pukeko breast meat
  • 4 cups stock
  • Salt
  • Pepper
Stock:

Joint the prepared pukeko. Chop the carrot - and add all other ingredients to a saucepan, and cover with cold water. Bring slowly to the boil and gently simmer for three hours.

Strain off liquid - and use this to make the soup.

Soup:

Remove some breast from the pukeko and chop it finely across the grain. Add all ingredients and simmer for half an hour.

Serve hot!





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