Waitangi Day reminded me of this wonderful recipe which I used to make all the time. It produces beautifully smoky food and I adore it. My family, on the other hand, are not great fans so I stopped making it as this is a meal for a gathering, not just for one!
- 1 cabbage
- 2 chicken thighs
- 4 pork chops
- 4 peeled potatoes
- 4 peeled kumara
- 1/2 pumpkin cut into pieces
- River stones
- 2 tbsp manuka chips (as used for smokers)
- Get a very large, heavy pot, like a stock pot. Place stones in the bottom making a single layer and sprinkle with the manuka chips. Wash the cabbage leaves and place them over the top of the stones. Reserve a few leaves for the top of the pot. Then lay the meat on top and then the potato, kumara and pumpkin. Finish with a layer of cabbage leaves. You may need to adjust quantities depending on the size of your pot.
- Get a piece of clean muslin or a tea towel and dampen it. Place this on the top tucking in around the edges then put the lid on.
- Put this on a high heat and cook for three hours. You can do this on your stovetop but I like to do it on a gas burner outside as it does have quite a strong smell as it cooks.
- To serve simply take off the lid and you will have the most deliciously smokey food to serve. The cabbage won’t be up to much as it gets a bit burned but the top few leaves might be all right.
- This also works well in smaller amounts in a crock pot set to high for 6 to 8 hours.
- *Your pot will need a good scrub afterwards. It does help to put a layer of aluminium foil on the bottom.
- You do not have to add water as the water on the washed cabbage and vegetables is enough to keep it moist.