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

  • 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

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

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.


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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