Welcome to New Zealand

 

 

 

 

 

New Zealand Recipes

 

New Zealand Recipes

New Zealand Recipes

New Zealanders, who normally like to call themselves Kiwis, adore their food, as witnessed in the fertile presence of small restaurants and bakeries. It was particularly astonishing to see small bakeries practically sitting very close to each other, all peddling the same kind of sausage rolls, savory pies, and sweet pastries with just the littlest difference by their various bakers. Their products are not only scrumptious, but quite reasonably priced. Meat shops are quickly becoming a relic of the past in United States because of big chains of supermarkets, but they are more than thriving in New Zealand. Food products as a rule are costly, and why not? Most products must be shipped to this isolated island country and costs of transport are of course passed on to the buyers.

 

Most visitors to New Zealand have, as their first meal, home-cooked dinner of vegetables and leg of lamb roasted to perfection. With four million citizens and fifty million sheep, it is not surprising that lamb meat is New Zealand’s largest export.

Lamb from New Zealand, specifically the leg, is valued for its tenderness and flavor. Although lamb from the United States is becoming increasingly popular, there is really no comparison between the two. Although this is the case, a majority of Americans opt for the cheaper prices and milder flavor of the American lamb.

 

Kumara (enunciated as KOO-mah-rah), is a popular root vegetable in New Zealand that is commonly added to a dinner with roast lamb. It is in reality a sweet potato variant that is indigenous to the United States of America. Kumara was imported into New Zealand by pioneer Maori settlers. It resembles a chunky, waxy red potato, but has a taste that is sweeter than the standard varieties of white potato. The color of the flesh ranges in hue from orange to pale yellow. Kumara can be utilized in any recipe involving potatoes.
A popular New Zealand winter called butternut pumpkin is also added in the dinner of roast lamb. It has a tough shell which is dark green in color and has an average measurement of approximately eight to ten inches in diameter. The meat is a brilliant orange and when cooked tastes a lot like sweet potatoes.

 

The national dessert of New Zealand is the Pavlova, named in honor of Anna Pavlova, the famous Russian ballerina of “The Swan” fame. This sinfully rich dessert is made of whipped cream, meringue, and fruit, and is reputed to be lighter than air, a fact which explains why it was created as a tribute to the graceful and light Russian prima ballerina. Although the Aussies are also laying claim on the invention of pavlova concoction, evidence found in old New Zealand recipe books which outdate those provided by the Aussies seem to incontestably prove the origin of the famous dessert.

The Pavlova dessert lives up to its namesake. It is full-bodied without being excessively heavy on the digestion. Whipped cream fills a meringue crust and is topped with fruit, mostly predominated by the kiwifruit.
 

 

  

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