“The Boil Up” – A New Zealand Kiwi Favourite

Maori Boil Up

The Boil Up

The Ultimate Maori Feed

Feeds 4 people

All you need is –

  • Your biggest pot
  • 2kg to 3kg Pork Bones and/or Bacon Bones
  • 8 small, whole, washed potatoes, skin on
  • 2 peeled carrots
  • 3 bunches watercress
  • Self raising flour
  • Salt, pepper & butter

Method –

  1. Put bones in the pot, cover with water and cook for 40 mins on medium heat or until tender.
  2. Add (whole) potatoes and chunky chopped carrots .
  3. Cook for another 25 minutes.
  4. Add watercress on top, put the lid on and allow to steam.

Dumplings (or Dough Boys) –

  1. Mound the flour and make a well.
  2. Add a pinch of salt and a little water to the well.
  3. Mix with your hands until you achieve a soft mixture, add more water a little at a time if needed (the secret for soft fluffy dough boys is not to handle the mixture to much), roll into little balls.
  4. Place the dough boys on top of the watercress to steam.
  5. When the doughboys are fluffy, its ready.
  6. Serve it all up with a good knob of real butter, salt and pepper to taste.

Best enjoyed with a tall glass of L&P, a Speight’s Ale or a Mac’s Lager

Best Ever Bangers and Mash

Bangers & Mash

  • 2kg potatoes
  • 1 tsp. salt
  • 50g butter
  • 1/2 cup milk
  • 8 Traditional English Bangers from Terry Orreal’s Meats
  • 70g butter
  • 4 onions
  • 4 ripe tomatoes
  • 1-2 tbsp. Gravox Traditional gravy powder
  • 2-3 cups of water
  • Frozen peas or your choice of seasonal vegetables


Place the peeled and chopped potatoes in a saucepan and cover with cold water.  Bring to the boil, add salt and simmer until a fork pushes through them easily.  Drain and leave for a few minutes. Add butter and mash with a potato masher. Gradually add milk until you have a nice creamy consistency.

While the potatoes are simmering you can start to cook the bangers (sausages).

Place the bangers in a grill or pan and cook on all sides until brown and cooked through. Set aside in a warm place.

In a large frying pan, heat the butter and gently fry the sliced or diced onions until they collapse and are golden brown. Add a few cloves of crushed garlic and a teaspoon of grated ginger if you like.  Add the chopped tomatoes. If you leave the tomato skin in, make sure it is chopped up well.

Bring to a simmer.  Add the Traditional Gravox powder to a cup of HOT water and stir well.  Pour the Gravox solution into the simmering gravy and stir continuously until it thickens and starts to boil.  Reduce heat and simmer until it thickens to a nice gravy consistency. If the gravy gets too thick, gradually add more hot water while simmering and stir until well blended.

Pile the mashed potatoes on the plates with the sausages on top and pour over the tomato & onion gravy. Serve with boiled peas, carrots or any seasonal vegetables you like!Bangers and Mash

Goes well with a nice cup of tea, pint of lager, mug of cider or glass of red wine depending on your mood 🙂