the PUHA! gril

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Puha or Rauriki is a green vegetable native to New Zealand.

Traditionally it was one of the staple green vegetables of the Maori and is still eaten today. Puha can be found growing wild. The 'smooth' leaved puha is the most popular, however, the slightly bitter and 'prickly' leaved puha is also eaten.

>What to look for
Select young and crisp puha with a good, even colouring.

>Availability
Puha grows all year but it is not often available commercially.

>Store
Refrigerate in plastic bags and use promptly. Puha can be frozen but it is best fresh.

>How to prepare
Wash well. Rub stems and leaves together under running water. Remove woody stalks and discoloured leaves. Use the medium to thin stalks and the leaves. Discard only the very coarse stalks; add these to stocks and soups for extra flavour.

>Ways to eat
Steam or boil like spinach. Cook for 20-30 minutes to remove the bitterness. Boil puha with meat in a 'boil-up'. Place puha on top of roast beef, pork or mutton bird, 15-20 minutes before the end of cooking. Use puha as a vegetable on its own, in a meat or vegetable braise or stew, or in salads. Use to make soup, add to a stir fry or pie fillings.

>Cooking Methods
Boil, microwave, steam, stir fry.

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>>5657898
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PU
HA!