"Boil Up", a hearty meat and vegetable soup.

You got to learn how to do this recipe because you can feed a lot of people from just one large pot.

I have used bacon bones (lots of flavour and salt) but you can also use pork bones or brisket bones. My little secret is to add Star Anise to the water before adding the meat. This flavours the water with Aniseed.
Make some "doughboys" and cook for 10 minutes before serving in soup bowl. Let it cool down for 10-15 minutes before consuming. It is very hot straight from the pot.
Have some nice crusty bread to mop up all the wonderful liquid.

“Boil up”

A Maori favourite. This is a hearty meat and vege soup with dumplings.

Equipment

Large pot (per 4 students)

Chopping board and sharp knife

Peelers

Wooden spoon

Measuring cup/spoons

Mixing bowl

Ingredients

Bacon bones/pork bones/brisket bones

Star anise

Kumara/potato/carrots

Watercress/spinach/cabbage/silverbeet

Doughboys (dumplings)

Crusty bread (french stick)

Method

1.    Bring a third of a pot of water to the boil.

2.    Place 1 star anise in the water for 3 minutes and then remove.

3.    Add the bacon bones and bring to the boil. Cook for 20 minutes.

4.    Peel the kumara/potato/carrots, cut into large chunks and add to the pot.

5.    Bring to the boil. Cook for 20 minutes.

6.    Wash and slice up the green vegetables, add to the pot.

7.    Bring to the boil.

8.    Turn down heat and simmer for 15 minutes.

9.    Make the doughboys and add 10 minutes before serving.

10. Serve in a soup bowl with crusty bread.

“Doughboys”

Ingredients

2 cups flour

2 tsp baking powder

A good pinch of salt/herbs

1 cup of milk

Method

1.    Sieve flour into a bowl.

2.    Add the baking powder

3.    Add the salt and herbs

4.    Slowly add the milk and mix to make a dough.

5.    Roll into golf ball size balls.

6.    Place on top of the liquid in the pot and cook for 10 minutes.