Ingredients >1 pukeko hung. Pukeko need to be hung for up to a week or a minimum of 2 days. (An older bird is good for this, one that is a little too tough to roast or braise.)
1200 – 1500 ml water
1 onion, 1 carrot, 1 celery stick, diced
2 bay and 2 kawakawa (optional) leaves
1 piece kombu (seaweed) (optional).
1 walnut sizes piece ginger
300 – 400 gm Paua (not bloody optional)
Prep 1> Hang the damn bird
Prep 2 > Can be done the day before.
Joint the cleaned bird. Gut the paua. Trim off the frills and all the black parts and mince finely. Reserve and chill black and white separately.
Place all the ingredients except the paua and kombu in a heavy pot and simmer slowly for 2 hours or more, (until the meat comes of the bone easily), add more water as required.
Lift out bird bits, rinse and remove meat from bone, shred and reserve
Pass (strain) stock and reserve, (the liquid idiot).
Garnish 1 :- couple of drops of sesame oil, 4 or 5 kawakawa leaves
Garnish 2 :- extra dry vermouth or very dry sherry (optional), Garnish 4 :- coriander leaf.
Method >Bring shredded meat up to kitchen temperature
Bring stock to boil, add minced paua, kombu and simmer 15 minutes.
Add 2 drops of sesame oil and pass, through double cloth to clear, keep warm.
Bash Paua ‘once’ with the side of a cleaver or similar and slice across the grain into 1cm steaks
Assembly >Sear Paua steaks 20 seconds each side and slice diagonally
Place equal amounts of puke on ½ kawakawa leaf on the base of 8 soup plates, Fan white paua over.
Add a little garnish 2 and pour broth around meats.
Service >immediately or sooner
Serves >at least 8