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This warming Hāngi recipe, created by Joy from Murray Halberg Village, serves six people with plenty of leftovers to enjoy the next day.

Ingredients

Meat and vegetables:

1. 6 pork chops
2. 6 beef chops
3. 6 chicken drumsticks
4. 6 small potatoes
5. 6 wedges of pumpkin (skin on or off)
6. 6 pieces of kumara (cut same size as potatoes)
7. Quarter of a cabbage, thinly sliced

Stuffing:

1. ½ brown onion, chopped
2. 3 tablespoons butter or margarine
3. 1 teaspoon salt
4. 1 teaspoon pepper
5. 2 spring onions, chopped
6. 1 tablespoon crushed garlic
7. 6 slices of bread

Extras:

Instructions

Prepare the stuffing:

• Break the bread into small pieces, either by hand or using a food processor.
• In a frying pan over medium heat, melt 2 tablespoons of butter and sauté the brown onion, spring onions, salt, pepper, and garlic until the onions are soft (about 5-10 minutes).
• Remove from heat and mix in the shredded bread. Set aside.

Assemble the parcels:

• Preheat your oven to 125 degrees Celsius (fan bake) or 130 degrees Celsius (bake). 
• Lay out a 30cm long sheet of tin foil (Rota’s catering foil works well) and place an equally sized sheet of baking paper on top.
• Place one pork chop, one beef chop, and one chicken drumstick in the center of the papers.
• Add one potato, one wedge of pumpkin, and one piece of kumara on top of the meat.
• Put a handful of stuffing in the middle of the vegetables.

Fold and cook:

• Fold the foil and baking paper over the meat, vegetables, and stuffing, ensuring all sides are covered.
• Repeat the above steps for the remaining ingredients to create six parcels in total.
• Place all the parcels in a baking dish and bake in the preheated oven for four hours.
• 15 minutes before taking the parcels out of the oven, sauté the cabbage in a pan over medium heat with 1 tablespoon of butter.  

Serve:

• Once the parcels are cooked, prepare some gravy (use a packet mix or you could make your own) and mix in the cooked cabbage. 
• For each parcel, pour the gravy/cabbage over the food and fold the parcel again until ready to serve.
• Serve hot and enjoy!