Stuck for ideas for kai this Matariki? Why not gather the whānau around the tēpu (table) for a lush homemade parakuihi (breakfast) with our delicious free range hēki! Silky hollandaise sauce with fried eggs and fresh muffin splits. Te mutunga mai o te reka - absolutely delicious. Thanks to @whanuakai for this amazing recipe!

Serves 11

 
 

TE RANU HĒKI - HOLLANDAISE SAUCE

  • 120g pata
    (butter)

  • 3 tōhua hēki
    (egg yolks)

  • 1 1/2 tsp paura mahitete
    (mustard powder)

  • 1 1/2 Tbsp wai pīkara
    (pickle juice, or use vinegar)

  • Tote me te pepa
    (salt and pepper)

MUFFIN SPLITS (makes 10)

  • 3/4 C wai mahana
    (warm water, from the tap)

  • 1/3 C miraka
    (milk)

  • 1 1/2 Tbsp huka hāura
    (brown sugar)

  • 4 slightly rounded tsp īhi Surebake
    (Surebake yeast)

  • 3 1/4 C puehu parāoa kounga
    (high grade flour)

  • 1 1/2 tsp tote
    (salt, fine)

  • 35g pata kua rewaina
    (melted butter)

  • Semolina for dusting
    (it gives a lovely crispy crust)

 

TE RANU HĒKI - HOLLANDAISE SAUCE

  1. Whakarewaina te pata. Melt the butter in the microwave, allow to cool.

  2. Add the tōhua hēki, paura mahitete and wai pīkara to a bowl. Whisk for 2 minutes until foamy.

  3. Place over a pot of barely simmering water (the bowl must not touch the water). Continue to whisk for 5 minutes as the mixture gently heats over the steam.

  4. Remove from the heat. Drizzle in one tsp of melted butter at a time as you continue to whisk until all the pata is incorporated. Season with tote and pepa.

  5. If you want a thick sauce, refrigerate for 20 minutes before using. For pouring consistency, leave it at room temperature in a jug.

MUFFIN SPLITS

  1. Add the wai mahana, miraka and huka hāura to a bowl. Stir, sprinkle over the īhi and whisk in. Leave for a few minutes to activate.

  2. Tukua te toenga o te kai. Add in the rest of the ingredients. Mix together in the bowl. Tip on a lightly floured bench and knead for 10 minutes.

  3. Return to the bowl, cover and rise for 1 1/2 hours.

  4. Sprinkle a handful of semolina on to the bench and gently roll the risen dough to 1cm thick. Cut out 8 x 9cm circles. Gently pinch the scraps of dough together to make the last two muffins (make sure these are the last ones to cook). Generously prinkle more semolina on top of each one.

  5. Cover and rise for 45 minutes.

  6. Heat a cast iron pot over medium heat, once heated turn down to medium-low heat. Cook 4 of the risen muffins in the pan at a time for 6-7 minutes on each side. No oil needed.

ASSEMBLY

Cut the muffins, in half. Toast them or keep them plain. To each muffin spread some hollandaise, tomato chutney (kīnaki tōmato), a fried egg (sunny side up), chilli oil, a drizzle of extra hollandaise and puna riki (spring onions).

This recipe was a collaboration with @Whanuakai.