Twice cooked Titi by Anne Thorp our Mate with a Plate today who was reared on pork and puha but for a treat would have titi (mutton bird) with puha/watercress and sometimes cabbage.
2-3 titi/mutton birds
Pot of water
2 bay leaves (optional)
Bring large pot of water to the boil containing the titi and bay leaves, then simmer very gently (blip blip) for an hour. You can simmer longer if you prefer but the shorter the cooking time the more intense the flavour
Turn off the heat and leave the titi in the pot with the lid on for another hour.
Remove from pot. When cool enough to handle, dry with paper towels
Place birds onto baking paper on an oven tray, skin side up and roast under a pre-heated grill 200°C for 10-15 minutes, longer if you wish. This crisps up the skin and gets rid of even more oil!
Remove from oven and break titi into segments removing any fatty deposits and the skin if you find it too rich.
Maori eat everything except the bones which they suck dry too.
Serve with watercress, cooked gently until wilted in diluted titi stock/chicken stock/porknpuha stock. Add a little of the stock to the finished dish or just serve with fresh watercress & extra virgin olive oil.
Steam/boil some kumara, potatoes and pumpkin to go with it.
Tip: Leave kitchen windows wide open when cooking titi. It has a strong aroma during cooking. Don’t be put off-it’s delicious! This is a healthy way of serving up a traditional dish.
The Long Lunch with Trudi Nelson in for Wendyl Nissen, 12pm - 3pm on RadioLIVE and streaming live to the rova app on Android and iPhone.