Rewana with kawakawa pesto 

Cook time:30 minutes 

Prep time: 1hr 10 minutes

300 gm white flour  

100 gm wholemeal flour  

220 orange kumara, cooked and mashed 

230 ml water 

1 tsp yeast 

1 tsp salt 

1 Tbsp fennel seeds (or any herbs)

Pesto 

10 kawakawa leaves 

(mixer of holes and non) 

1 cup curly parsley 

1 cup flat leave parsley 

1 cup coriander leaves 

1 cup sunflower oil  

salt and pepper 

1 cup almonds, toasted and crushed 

1 cup parmesan, finely grated

Mix together flour, yeast and fennel seeds 

Add salt and mix 

Add mashed kumara and water and mix 

Once you have a dough with no dry bits pop it into a oiled loaf tin and pop somewhere warm with a tea towel on top for 1 hour   

Preheat the oven to 200*c and bake for approx 30 minutes. Or until it has a nice hard golden top.

Leave to rest for 30 minutes on a rack before eating.  

To make up the kawakawa pesto, place the parsley, coriander and oil into a blender and blend in quick bursts. Do not over heat, otherwise you will lose the colour. Add in half the kawakawa and blend. Season and taste. If you can't taste the bitter tones of the kawakawa add a little more until you can. 

Finish with the almonds and parmesan.  

Serve alongside the bread. 

LISTEN ABOVE

<h2>Rewana with kawakawa pesto&nbsp;</h2>
Cook time:30 minutes&nbsp;
Prep time: 1hr 10 minutes
300 gm white flour &nbsp;
100 gm wholemeal flour &nbsp;
220 orange kumara, cooked and mashed&nbsp;
230 ml water&nbsp;
1 tsp yeast&nbsp;
1 tsp salt&nbsp;
1 Tbsp fennel seeds (or any herbs)
Pesto&nbsp;
10 kawakawa leaves&nbsp;
(mixer of holes and non)&nbsp;
1 cup curly parsley&nbsp;
1 cup flat leave parsley&nbsp;
1 cup coriander leaves&nbsp;
1 cup sunflower oil &nbsp;
salt and pepper&nbsp;
1 cup almonds, toasted and crushed&nbsp;
1 cup parmesan, finely grated
Mix together flour, yeast and fennel seeds&nbsp;
Add salt and mix&nbsp;
Add mashed kumara and water and mix&nbsp;
Once you have a dough with no dry bits pop it into a oiled loaf tin and pop somewhere warm with a tea towel on top for 1 hour &nbsp;&nbsp;
Preheat the oven to 200*c and bake for approx 30 minutes. Or until it has a nice hard golden top.
Leave to rest for 30 minutes on a rack before eating. &nbsp;
To make up the kawakawa pesto, place the parsley, coriander and oil into a blender and blend in quick bursts. Do not over heat, otherwise you will lose the colour. Add in half the kawakawa and blend. Season and taste. If you can't taste the bitter tones of the kawakawa add a little more until you can.&nbsp;
Finish with the almonds and parmesan. &nbsp;
Serve alongside the bread.&nbsp;
LISTEN ABOVE

News, opinion, analysis, lifestyle and entertainment – we’ve got your Sunday morning listening covered with The Sunday Session with Francesca Rudkin on Newstalk ZB.

The Sunday Session with Francesca Rudkin

Mike van de Elzen: Rewana with kawakawa pesto

https://api.omny.fm/orgs/7784f840-c291-422a-924b-ad9000bbad71/clips/149f5cda-fb06-47b2-a134-b485000075c9/transcript