Tohutao: Wiki Creamed Pāua and Rewena Bread

Rewena recipe

• potato starter (The Bug)
• 1 large potato
• 500ml water
• Flour

1. wash peel and wash 1 large potato
2. grate potato into bowl or containers
3. Cover with warm water.
4. Leave cover with a cloth and in a warm area for 24hrs, hot water cupboard is a perfect place to leave it.
5. (If it’s the middle of winter and you don't have a warm place to leave it, then this process could take 2 or more days.)
6. at this stage, add a couple of hand fulls of flour and gently mix together using your fingers until you form a yoghurt kind of consistency.
7. Leave in a warm place for another 24 hours.
8. (If it’s the middle of winter and you don't have a warm place to leave it, then this process could take 2 or more days.)
9. Check at end of each day.
10. The mix should have formed more bubbles and it should look nice and light and aerated when you mix it gently.
11. At this stage your potato yeast starter is ready for use.

(The trick to a good starter is not rush it and take your time. If you don't feel it’s ready then it probably isn’t.

You will need half of this mix for you Rewena.

Nb: whenever you take some of the starter then you need to replace. i.e. if you use 500grams of the starter then replace it with 300ml water and 200 grams flour.

It might take a few goes, learning each time as you go. There are a few variables to take into consideration,

temperature

Too warm will kill the bug, too cold will kill or slow the bug from fermenting.

Rewena

• 500ml water
• 500gram flour
• Pinch salt
• 50gr sugar(optional)
• 250gr bug

1. place the bug in a bowl , add the water and mix together using your fingers
2. add the flour salt and sugar
3. Bring all the ingredients together, using you hand and fingers.
4. Cover will a clean towel and leave for 2 hours in a warm place to double in size. ( time could differ depending on temperature)
5. grease or butter a round baking dish
6. uncover and turn out onto a clean bench
7. Lightly cover with flour and knead the dough, adding a very light dusting of flour until the dough feels like a baby’s bottom.
8. form a round loaf shape and place in a round cake dish
9. Cover will a clean towel and leave for 2 hours in a warm place to double in size. ( time could differ depending on temperature)
10. Preheat oven to 200celcius on bake, set the wire cooking racks in the middle of the oven.
11. once doubled in size, place bread in oven
12. Rewena should be ready in 35 to 40 mins.

To check if rewena is cooked, just tap the crust, if it makes a hollow sound then it is ready to take out.

 If not you may need to turn oven down to 170 Celsius and leave for another 10mins.

Creamed Paua

• 50gr Butter
• 1 onion
• 3 paua minced or fine diced
• 200ml water
• 200ml cream
• 50gr cornflour

1. dice onion, sweat off in butter
2. add minced paua cook for 2 min, cover with water, leave to simmer for 10 min,
3. add cream, bring to a simmer
4. dilute cornflour with water and add to paua, thicken to desired consistency