Crockpot Hangi Post

Janny I reheated, on a low heat, some of the chicken and some of the veggies in the oven covered by foil and it was lovely, tasted as though it has just been cooked from fresh.I remember that oven hangi dish, but not the details, last week I smoked my own bacon in an electric frypan using manuka sawdust so maybe it is along those lines.

Leftover juice into soup I use the leftover juice in the crockpot with the leftover chicken potatoe and kumara to make a soup for the next day. I add about 1 litre of water, salt and pepper to taste

karenz how'd you get on!My brother cooks his in the oven anyway.He does everything the same finally using foil & the oven dish lid. Crockpots are easy if you go out for a few hours plus use less electricity than an electric oven.But the end result should've been just fine.
As for overfilling the slow cooker, the upside down cast iron fry pan over the lid helps weight it down enough to sit snugly over the crockpot bowl so as to keep the heat in.When it cooks down, you won't need any weight on the lid as it should fit perfectly enough to prevent heat escaping.

still hunting out the old oven hangi recipe for oven cooked hangi w/ the ash/charcoals, sawdust & sterile earth in the bottom of the dish for flavouring.I remember it wasn't much just a few TB of ea scattered in the bottom of the oven dish, was sufficient for flavour.We then put a cake wrack inside the oven dish & the food went onto that, covered it all w/ foil then the lid secured onto the baking dish. How do you steralise the earth!Steel bucket/old pot, filled w/ clean earth, placed inside a boiling copper w/ a whole spud poked into the top.Once the spud was done the bacteria in the soil was killed off. I guess you could use a double boiler instead!

I did one other week after reading the thread and it was choice - the boyfriendloved it!I found that anything more than 5 hours and it starts drying and burning the edges of some of the cabbage and veges tho.I made stuffing balls instead of a crust, worked a treat and layered the top with cabbage. Cant wait to have it again - saw some liquid smoke on an auction on here too so might try it.

yum sounds good gona try it .

for a smokey flavour without the chemicals in liquid smoke use a bit of bacon rind or keep a bit of the skin off your bacon hock in the freezer for that. I brine and smoke kunes myself and always keep the smoked skin in bits in the freezer to use for soups or mock-hangi to get that smokey flavour.

thanks for the tips everyone.Will use a couple of home smoked sausages for flavour next time. Cheers.

just popped our attempt on now so hopefully it will be yummy :)

Weve got pork and chicken with spuds, kumara, carrot and stuffing and cabbage.

Our household absolutely loves Hangi so fingers crossed this is good :)

OMG That was a great substitute for the real thing. Thank you to whoever post the recipe :)

Liquid smoke A place in Nelson has it for sale online but I know some fishing & tackle stores may have had it too.
You just put a couple of drops into a litre of water, then dip your meat, spuds etc in it for the smoke taste.I'm going to try the home smoked sausages or bacon in the slow cooker instead & see if it makes a difference.

yum yum yum cooked it for dinner tonight, so very good, thanks to the person who put the post up. my lid wouldnt fit on crockpot so i covered crockpot in tin foil and poped a large pot on the top for its lid.

Liquid smoke A place in Nelson has it for sale online but I know some fishing & tackle stores may have had it too.
You just put a couple of drops into a litre of water, then dip your meat, spuds etc in it for the smoke taste.I'm going to try the home smoked sausages or bacon in the slow cooker instead & see if it makes a difference.

a little warning on the liquid smoke: http://www.ncbi.nlm.nih.gov/pubmed/10566883
".These results indicate that the cytotoxicity and mutagenicity of complex mixtures derived from pyrolysis products are affected by the type of material pyrolysed and/or the method used to prepare the mixture. The cytotoxic potential of some commercial smoke flavourings is greater than cigarette smoke condensate." - so if you gave up smoking because of the health problems, I wouldn't recommend you go heavy on the liquid smoke. Once in a while may be ok.

I am doing this tomorrow with wild pork should I still try to put the stuffing over the top or is that just for the chicken.I didn't have enough room with the chicken version so left it off and just went with cabbage and it was nice but it took forever to cook through, over 12 hours, and pork would probably take longer.

Uli yes I heard it's toxic 2 so am going 2 stick 2 using my own smoked home made sausages.Even certain smoked foods have some questions made about them.Karenz the cabbage is lovely in this isn't it. Did it steam cook just as nicely w/out the stuffing crust! Your wild pork seems like a delicious idea.The stuffing on top is another way to keep the steam in, like edible earth, like real hangi.I had to resize my last chicken 2 make room 4 the stuffing & even then had 2 weight down the lid til everything had shrunk down w/ cooking.

It did steam nicely with just the cabbage but I think it would have cooked a lot faster if I had had room for the stuffing, I think this week I will just put it on earlier to make sure.I made bacon a few weeks ago using an old electric frypan with manuka sawdust in the bottom, put it on the lowest setting for 8 hours.

Used a pork belly and a dry rub of crushed juniper berries, thyme, peppercorns and cloves with brown sugar and pink salt.Made incisions in the pork all over and rubbed this well in and kept covered in the fridge for 4 days.Next time I will use maldon smoked salt and see how that goes.

a little warning on the liquid smoke: http://www.ncbi.nlm.nih.gov/pubmed/10566883
".These results indicate that the cytotoxicity and mutagenicity of complex mixtures derived from pyrolysis products are affected by the type of material pyrolysed and/or the method used to prepare the mixture. The cytotoxic potential of some commercial smoke flavourings is greater than cigarette smoke condensate." - so if you gave up smoking because of the health problems, I wouldn't recommend you go heavy on the liquid smoke. Once in a while may be ok.

I am doing this tomorrow with wild pork should I still try to put the stuffing over the top or is that just for the chicken.I didn't have enough room with the chicken version so left it off and just went with cabbage and it was nice but it took forever to cook through, over 12 hours, and pork would probably take longer.

Uli yes I heard it's toxic 2 so am going 2 stick 2 using my own smoked home made sausages.Even certain smoked foods have some questions made about them.Karenz the cabbage is lovely in this isn't it. Did it steam cook just as nicely w/out the stuffing crust! Your wild pork seems like a delicious idea.The stuffing on top is another way to keep the steam in, like edible earth, like real hangi.I had to resize my last chicken 2 make room 4 the stuffing & even then had 2 weight down the lid til everything had shrunk down w/ cooking.

Yes, juniper berries! I think that's what Peta Methias oven hangi recipe had in it besides some already smoked sawdust, charcoal & steralised earth.Thanks!BTW: Your dinner's got me hungry 4 a pork hangi.

Thanks for the recipe and tips. I cooked it yesterday and it was so nice.

Did the wild pork version and it was very tender, put a couple of cast iron pots on top to weight it down and it cut the cooking time down.

Crockpot Hangi Post

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