Oven Cooked Hangi

Makes 4 Servings

Prep time: 30 minutes

Cooking time: 1 hour 35 minutes

Celebrate Matariki with this delicious traditional style feast! When in a pinch, or you can’t brave the winter weather, this oven style hangi is almost as good as the real thing.

Tips & Tricks

Smoked paprika will help to add that outdoor oven flavour to your hangi, as well as adding any dried or fresh herbs! We love thyme, rosemary or just mixed herbs. Add these when you are seasoning your meat and vegetables.
Garnish your oven cooked hangi parcels with a small handful of Pams Watercress before serving.

Ingredients

Pams Cut Half Pumpkin, cut in chunks
4 x Pams Agria Potatoes, cut in chunks
4 x Pams Free Range Chicken Thighs, cut in half
2 x pork loin chops, cut in quarters
2 cups Pams Sage and Onion Stuffing Mix
1 large green cabbage – you will need about 16 large leaves

Method

1. Add the chopped pumpkin, potatoes, chicken and pork loin chops to a large bowl. Drizzle with oil, season generously with salt & pepper and toss to combine.
Place the stuffing mixture in a medium mixing bowl and add 2/3 cup cold water. Mix to combine and roll into 8 small balls. Set aside.
Blanch the cabbage leaves in a pot of boiling water until they’re beginning to soften, but are still tender. Save the leftover water.
Working on parcel at a time, place two cabbage leaves on a clean board and fill with a piece of chicken, a piece of pork loin chop, some pumpkin & potato and a stuffing ball. Roll up so all filling is secured inside. Place in a medium sized roasting dish seam side down. Repeat with remaining cabbage and fillings, until they are all snuggly placed in the roasting dish.
Pour one cup of leftover cabbage water into the roasting dish. Cover with tinfoil and bake at 200°C for approximately 1 hour 25 minutes. Remove foil and place under the grill for 10 minutes until the cabbage leaves are lightly charred before serving.