The name alone attracted me to this sauce from Robert Oliver's cookbook Me'a Kai. The taste has made it a staple in my fridge.
Ingredients
| 4 | Spring onions, chopped |
| 4 cups | Pineapple juice (Main) |
| 1 cup | Passionfruit pulp, unsweetened |
| 3 | Oranges, juiced and zested |
| 3 | Limes, juiced and zested |
| 3 cups | Soy sauce |
| 3 cups | Raw sugar |
| 6 | Garlic cloves, chopped |
| 7 cm | Fresh ginger, sliced |
| 8 | Star anise |
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Directions
- Put all ingredients into a pot and reduce until almost as thick and dark as a treacle.
TIPUse it to baste chicken, duck or pork as you cook. Thin with water if you are braising or roasting kumara, yams or Maori potatoes. You will be entranced by its liquorice flavour and glossy appearance.
Robert Oliver's samoan secret (exposed)
- Thin 1 cup of Moa Samoa with 1 cup of water.
- Trim excess skin from chicken drumsticks or thighs. Take off all the skin if you are weight watching. Place in a roasting pan, add a tablespoon of coconut oil and pour over the thinned Moa Samoa.
- Roast in a medium oven, basting the chicken until it has cooked and the Moa Samoa has reduced to a glaze.
