- August 12, 2015
- Posted by: Madrigal Admin
- Category: Word of the Week Blog
Are you having a rugby barbecue this weekend? I suggest you roast a kiwi or two. Here is an easy recipe.
Choose young kiwis so that they won’t be tough and too slow to cook. If you are using old kiwis that have been running around too long you might have to beat them a few times to make them palatable. Alternatively buy prepared birds from your supermarket or if kiwis are not available try springbok, which tend to be a lot easier. Don’t consider wallaby they are just too hard to catch.
15 kiwis (fresh or frozen)
Grated rind and juice of 6 lemons
2 cups olive oil
15 garlic cloves, crushed
15 chillies, finely chopped
6 tablespoons dried oregano
Cut the kiwis open, gut them and spread them flat (don’t forget to beat them often to make them more palatable).
Combine lemon rind, juice, oil, garlic, chilli and oregano in a large bowl. Add kiwis and coat them with the marinade. Once they have been beaten it really is good to rub it in. Cover and refrigerate overnight.
Preheat barbecue to medium. Do the haka—flapping your arms helps things to warm up. Cook kiwis on the one side for 15 minutes, brushing regularly with marinade. Turn them over so they spend equal time offside, which they love. Make sure they are well done—so they will be all black.
Serve the roasted kiwis with lemon wedges and oregano sprigs. I recommend accompanying your beaten and cooked kiwi with a cold glass of beer in a Bledisloe cup. Enjoy your rugby!