Our Recipes

Ingredients

500g bacon bones or bacon pieces
2 litres water
1 bay leaf
500g kumara
1 cup whole kernel corn
2 tbsp chopped parsley
freshly ground black pepper

Method

Cooking Instructions

Put bacon bones or pieces in a saucepan. Cover with water. Add the bay leaf and bring to the boil. Cover and simmer gently for about 1 1/2 hours. Peel and slice the kumara into 5cm chunks. Add to the stock during the last half hour of simmering. When tender remove the bacon bones. Cut off any meat and return to the stock. Allow to cook for a further 1/2 hour. Puree in a food processor until smooth and creamy. Return to pot and add the corn and parsley. Season to taste. Simmer gently for a further 5 minutes.

Serving Instructions

Serve in bowls with big chunks of bread on the side.