A Hangi involves burying food underground to be cooked over scorching rocks and is a customary Maori method The unique flavor of a Hangi is unlike anything else. The whole Hangi method is very drawn out but is still carried out because of the unique taste. The methods used to organize a Hangi are truly unique. Preparation usually takes up to 1-2 days to do but is well worth it.
The purpose of this article is to offer you with a short summary of the whole Hangi process. Hangi food has a taste unlike anything else you will ever eat . The food is buried underground where it cooks for several hours. No, that wasn’t a misprint. The food IS actually buried in the ground and entirely covered with soil. If you ever come to New Zealand, experiencing a Hangi is an absolute MUST try. You can’t really say that you’ve been to New Zealand if you haven’t tasted a Hangi.
Here’s how it’s made:
Step 1: Special volcanic stones are located as a source of heat for the cooking. Normal rocks won’t normally get the job done because they most probably will smash under extreme heat. Sourcing the correct sort of stones for this job is absolutely crucial to the successful conclusion of ANY Hangi.
Stage 2: These rocks are placed in the blazing fire and heated for several hours until they are sizzling. The timber used can change the taste of the Hangi for good or bad. Natural timber is recommended and there are (a few|several|numerous} exceptional types which provide a lovely smoky taste. On the other hand, treated timber or chemicals in the wood will probably make you sick by contaminating your food.
Step 3: Dig the Hangi Pit. Try to get as many helpers for this step as you can. Many hands make light work. Be sure to have some beers handy too (unless you’re doing an early morning Hangi).
Stage 4: Fill your Hangi basket with a combination of raw, but thoroughly defrosted, meat, vegetables, stuffing and 1-2 steamed puddings. Hangi baskets are generally made out of of wire or steel. The base of the basket is usually lined and the food has to be packed in a certain manner for the best possible cooking.
Step 5: Relocate the scorching rocks into the pit. Don’t muck about during this step as speed is of the essence. rocks are uncovered in the air. |This is where the majority of Hangi’s are undone, as the longer the stones are exposed the colder they will become.} As soon as this transfer has happened promptly put the basket on top of the white hot stones.
Stage 6: Dress the basket with soggy sacking cloth.
Step 7: Use spades to cover the Hangi once again with earth until there is no steam escaping.
Stage 8: Wait 2-3 hours and uncover the Hangi and Hey Presto, you’ve successfully cooked customary Maori Hangi!
Hangi food is typically served as a communal buffet. The fare is generally spread out on a table where people typically help themselves as they please. Good Hangi trimmings are Fried Bread or Rewena Bread (customary Maori bread). If you would like to cook your own Hangi there is a lot more detailed information you need with regards to your gear, preparation and timing. If any one of these elements are off your Hangi may well be a absolute tragedy.
If you want more information about this truly unique cooking technique visit NZ Hangi for photos, specific information and video footage. Neville Rangi-Tane Pettersson has put together the one and only NZ Hangi Guide. It is the most complete guide on the subject of laying a Hangi. You can visit this site at; www.howtohangi.co.nz