Sir Peter Jackson’s Hobbit Hospitality

Fit for feasting dwarves

Serves 4

1 cup sweet chilli sauce
1 cup light soy sauce
½ cup olive oil
½ cup water
1 small turkey, quartered

Preheat oven to 150 C.

Line a baking tray with baking paper and pour in water.

Mix together chilli sauce, soy sauce and olive oil.

Place turkey pieces in tray and pour over basting sauces over.

Bake 2 ½ hours basting turkey joints with pan juices every ½ hour. The turkey should be tender and shiny with basting sauce. Serve with griddled corn, baked kumera and some crusty bread and butter.

4 – 8 corn cobs (at least two for each dwarf)
½ cup olive oil
Salt flakes and freshly ground pepper

Preheat a griddle over a high heat or preheat a barbeque grill.

Strip the corn leaves back from the cobs but do not remove them (they act as a ‘handle’ to help turn the corn on the griddle).

Paint the oil over the cobs with a pastry brush and sprinkle liberally with salt and pepper.

Cook corn on the griddle turning frequently so that the cobs are well toasted (about 10 minutes in all)

4 - 8 large kumera, scrubbed
Aluminium foil
2 tablespoons olive oil
Butter or sour cream for serving

Cut a crosswise slit in each kumera. 

Oil sheets of tin foil and wrap each kumera up with the oil side inside.

Place in barbeque charcoals on a covered barbeque or in a 200C oven and bake for 1 hour.

Remove kumera from the foil, wrap in a cloth and squeeze to open the slit. Place a knob of butter or a teaspoon of sour cream on top.

Sir Peter Jackson has kindly donated this recipe to our SPCA Blue Tick Cookbook 'Made with Love’. All the royalties from this cookbook go to SPCA New Zealand. Buy your copy here.

Find more delicious eggchickenporkturkey and dessert recipes.

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