Kamaea Hakaraia, Te Taitokerau, Ngāti Hako, Te Whānau-a-Apanui, might be a local radio celebrity on Tokoroa’s Raukawa Vibes but it’s her mum Tūī Ross, Ngāti Hako, who is the celebrity chef in their whānau kitchen. With 8 kids to feed and keep healthy Tūī teaches Kamaea her signature Fettuccine and Smoked Chicken recipe. . This dish is a whānau favourite and holds the secret to sneaking vegetables into kid friendly kai!
Kamaea Hakaraia, Te Taitokerau, Ngāti Hako,Te Whānau-a-Apanui, might be an iwi radio celebrity on Tokoroa’s Raukawa Vibes but it’s her mum Tūī Ross, Ngāti Hako, who is the celebrity chef in their whānau kitchen. With 8 kids to feed and keep healthy Tūī teaches Kamaea her signature Fettuccine and Smoked Chicken recipe. This dish is a whānau favourite and holds the secret to sneaking vegetables into kid friendly kai!
PĀHIKETĀ HEIHEI KŌURAURA
Smoked chicken, mushroom, and prawn pasta
Ururangi/the weather plays an important part in how well our food grows, how abundant crops are, and determines which kai is produced season to season. This is why we chose this recipe.
The recipe is super versatile. Proteins can be changed out to suit your budget or whatever you have in the fridge, and vegetables can also be changed depending on what's available season to season.
This recipe also holds a special place in our whānau. Not only is it a long-standing whānau fave, but it is also the recipe I used to get my tamariki eating vegetables. At first, I would chop up the vegetables finely, introducing new vegetables one at a time.
We also wanted to pay homage to my aunty, who recently passed away. She was aunty to my big kids and nan to my younger kids, but she was the best aunty and the best nana you could ask for.
The funny thing is my aunty actually hates eating pasta, lol. She was the tiniest lady in the world and loved to eat everything with a pound of butter, a bottle of cream, and a good handful of salt, hahaha! Which is the basis for our sauce. She also loved eating prawns, which is why we incorporated them into the recipe. In all honesty, I think I prefer this recipe with the prawns. Thanks, Aunty!
— Kamaea Hakaraia and Tūī Ross
Ingredients:
400g fettuccine
1 T oil and butter
2 cloves garlic, minced
1 small onion, finely chopped
1 medium zucchini, sliced
200g mushrooms, sliced
300–350g smoked chicken breast, sliced
1 c cream
1 c grated Parmesan cheese
Salt and pepper to taste
1 lemon, quartered
Parsley to finish
Method:
Cook the fettuccine in a large pot of salted boiling water until al dente. Then drain and reserve about ½ cup of the pasta water.
To make the sauce, heat oil & butter over medium heat in your Ironclad Legacy Pan.
Sauté onion and garlic until softened and fragrant, then add the mushrooms and zucchini and cook until just tender.
Stir in the sliced smoked chicken and cook for another 2 minutes to heat through.
Now reduce the heat to low. Pour in the cream and stir gently. Add half the Parmesan cheese and stir until melted and combined. If the sauce is too thick, add a splash of the reserved pasta water.
Add the cooked fettuccine to the pan and toss gently to coat evenly in the sauce. Season with salt and pepper to taste.
Serve immediately in individual bowls with a sprinkle of parmesan and freshly chopped parsley and a wedge of juicy lemon.
