Mike van de Elzen: Rewana with kawakawa pesto
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Rewana with kawakawa pesto
Cook time:30 minutes
Prep time: 1hr 10 minutes
300 gm white flour
100 gm wholemeal flour
220 orange kumara, cooked and mashed
230 ml water
1 tsp yeast
1 tsp salt
1 Tbsp fennel seeds (or any herbs)
Pesto
10 kawakawa leaves
(mixer of holes and non)
1 cup curly parsley
1 cup flat leave parsley
1 cup coriander leaves
1 cup sunflower oil
salt and pepper
1 cup almonds, toasted and crushed
1 cup parmesan, finely grated
Mix together flour, yeast and fennel seeds
Add salt and mix
Add mashed kumara and water and mix
Once you have a dough with no dry bits pop it into a oiled loaf tin and pop somewhere warm with a tea towel on top for 1 hour
Preheat the oven to 200*c and bake for approx 30 minutes. Or until it has a nice hard golden top.
Leave to rest for 30 minutes on a rack before eating.
To make up the kawakawa pesto, place the parsley, coriander and oil into a blender and blend in quick bursts. Do not over heat, otherwise you will lose the colour. Add in half the kawakawa and blend. Season and taste. If you can't taste the bitter tones of the kawakawa add a little more until you can.
Finish with the almonds and parmesan.
Serve alongside the bread.
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