Firstly, heat charcoal barbecue grill until coals form a white ash, or for the heathens - turn on the gas bbq to a medium heat!
Prepare sauce by combining the tomato sauce, vinegar, horseradish, brown sugar, garlic and lime leaf seasoning in a small saucepan and bring to boil - over a low heat. Cook and stir until thickened (about 4-5 minutes). Remove from heat. You could use the bbq instead of a hob.
Brush one side of chicken lightly with the sauce. Place face sauce down on grill and then coat the other side.
Ideally, you should bbq approx 8cm from the heat source and continue to cook and baste turning 3 mins on each side (turning frequently) - Let stand for 5 mins.
Then get stuck in ! Tastes pretty great eh? Now for the cleaning up...
Prevent sauce burning or sticking to the grill, spray it with a vegetable oil prior to placing the chicken. Also, make sure the first side down is seared, otherwise the skin will stick to the grill.
Lastly, like with most cooking, use tongs to turn the meat - to avoid piercing and releasing the juices/flavour far too early!
Pharmacy and supermarket shelves are packed with a myriad of herbal remedies for common ailments, especially with winter on its way.
On closer inspection these products are mostly derived from non indigenous plants, which have a long history of medicinal use in Europe.
We need to embrace of NZ native plants.
For instance, Murdoch Riley’s book “Maori Healing and Herbal” has pages of medicinal information, reflecting the depth of Maori knowledge developed over centuries of observation and use.
These plant remedies are still widely used today, by both Maori and pakeha (non Maori) the ritual and spiritual aspects are still relevant in Maori communities.
But we don't use them??? I think knowing about their special properties enriches our experience of native plants, and provides another reason to keep biodiversity in Aotearoa.
Kawakawa (Macropiper excelsum, or pepper tree)
Kawakawa is an easily recognized shrub, with aromatic, heart-shaped leaves, that grows widely in coastal regions.
Kawakawa gives us a clue as to why the first arrivals here from Polynesia called it that. The leaves are like its relative, kava (Piper methysticum), used widely in the South Pacific, Kava has a narcotic effect.
Kawakawa leaves are highly valued for relieving bronchial complaints. Boil a handful of the fresh, young leaves in a small saucepan of water for 15-20 minutes, then drink half a cup of the liquid to relieve chesty coughs.
To make a distinguished tea, for use as a general tonic, it’s best to dry the leaves first, then use a small quantity in a teapot. It’s very good for relieving indigestion.
The fruits and leaves were chewed for toothache – swallow the saliva and keep the leaf matter in your mouth for some time. (The active ingredient is myristicin, which is related to eugenol, a dental analgesic)
Kawakawa leaves were commonly used in hot baths for rheumatic and arthritic pains.
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