Interesting uli.Hadn't thought about artichokes being a thistle, but of course they look like it.Have you eaten thistles yourself!Put them in a soup or stew I guess.My goats love them.
malcovy,
Feb 8, 10:36am
Uli.We were given a huge shoulder of boar.Could you give me some ideas on how to cook it please.The shoulder has been in the freezer since November last year.
kay141,
Feb 8, 10:45am
And don't forget to keep a look out for maggots. In 1840, it is likely that the salt pork came by ship from England, a trip of some months. uli, I have no doubt you can post menus for the early settlers and Maori. But what they ate depended on where they were and what they were doing. My ancestors settled in the south. A much more varied diet came with the various nationalities and the goldmining. And for accuracy, I'll go with the diaries written at the time not some published research.
jerrytravis,
Feb 8, 10:58am
me too! a match made in heaven! a german friend of mine, a blue eyed,white haired, elderly woman in her seventies, i brought her home to meet my family. my maori whanau were a little shy 'cos they werent sure what kind of food she would fancy. so Eva and I took over the kitchen duties, and made Eisbein, saurkraut and spuds, with some good beer.it was funny eh. "hey, this lady is cooking a boil up!" :-)
beaker59,
Feb 8, 11:08am
Boil up is a pretty universal meal around the whole globe even the asians have thier versions.
jerrytravis,
Feb 8, 11:15am
true. went to a chinese restaurant in chch, and had their version of boiled lamb and bok choi - delish! maybe the boil up could be recognized as the national dish of Waitangi Day!
uli,
Feb 8, 1:31pm
I reckon it should :)
uli,
Feb 8, 1:41pm
If it fits your crockpot then that would be my first idea - if it does not then put it into one of those old fashioned roasters with a lid and put it into the oven at about 150 degrees C.
Roast very slowly - and if it is truly "huge" then start at 1pm and see how long it takes. You can always switch off earlier than have a tough piece at dinner!
Put some red wine and onions down at the bottom - the shoulder on top and add herbs like thyme, rosemary, garlic and some chilli powder on top.
Leave it alone for an hour or two then start turning every 30 to 40 minutes and if you like you can add more of the herbs and add either water or wine - if it runs out of fluid at the bottom.
I am sure you love the result!
If you want to you can serve red cabbage as a side dish cooked in the leftovers of the red wine (a bottle goes a long way if the cook does not indulge too much - of course you have to try if it is still ok and not gone off before you pour it in), onions, bay leaf, salt and pepper. Add some sliced, peeled apples in 10 minutes before serving. You can serve it with mashed potatoes with butter or cream, nutmeg and salt and pepper.
I hope you enjoy that meal!
uli,
Feb 8, 1:46pm
So why don't you tell us from your diaries so I do not have to copy and paste the research!
uli,
Feb 8, 1:47pm
Although I can give this summary:
".By way of summary then, broadly speaking, New Zealand in the eighteenth century was divided into three areas in terms of the mix of foods consumed (Cumberland 1949; Lewthwaite 1949). In the northern area, horticulture was most successful, and the many harbors and estuaries contained rich fish and shellfish resources. Along the coasts of the southern North Island and northern South Island, and in the interior of the North Island, horticulture was more marginal, and hunting and gathering much more significant. Apart from the northern fringe, people in the South Island depended on hunting, fishing, and the gathering of wild plants."
malcovy,
Feb 8, 5:03pm
Thanks Uli.I will give that a go.I will have to freeze excess meat and what a lovely quick meal to have in freezer.
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