Titi (Muttonbirds) & Watercress
A Kiwi classic from the deep south of NZ, big fat juicy delicacy. Very much tastes like salty delicious duck, full of flavour, Very addictive! Try some!!
Tip: leave kitchen windows wide open when cooking titi. It has a strong aroma during cooking. Don't be put off though - it's sooo delicious! Mark my words!
2-3 titi/ muttonbirds
2 bay leaves (optional)
Big bunch watercress (abt 750g)
4 small kumara peeled &cut into chunks
Brring a large pot of water containg the titi & bay leaves to the boil, then simmer very gently for 1 hour.
Turn off the heat & leave titi in the pot with the lid on for another hour.
Meanwhile prepare watercress by removing long stalks & rinsing thoroughly.
Cut watecress in half. After an hour, take titi out of pot & discard most but not all of the liquid, to get rid of the fatty oil.
Add water to make a weaker stock, just enough to flavour the watercress & kumara.
Bring pot back to the boil, reduce heat to a gentle simmer & add kumara.
After 10 minutes, add watercress - once kumara is cooked, the watercress will be too! Remove from the heat.
Preheat the oven grill to 200 degrees C.
Place titi onto baking paper on an oven tray, skin-side up, & roast under the grill for 10-15 minutes, longer if you wish.
This crisps up the skin & removes even more oil. Break titi into segments, removing any fatty deposits & the skin if you find it too rich!
Many Maori love the crispy skin & eat all of the titi except the bones - & these too are sucked dry!
Serve with the kumara & watercress.
Tip: leave kitchen windows wide open when cooking titi. It has a strong aroma during cooking. Don't be put off though - it's sooo delicious!