Recipe: Boil-up with doughboys & watercress sauce

Ginny Grant's take on the boil-up with doughboys is a little different to what might be expected.
Aaron McLean

Ginny Grant's take on the boil-up with doughboys is a little different to what might be expected.



1kg pork ribs

3 cloves garlic

2½ teaspoons sea salt

1½ litres chicken stock, pork stock

or water

800g-1kg kumara, parsnip, carrots or potatoes, cut into chunks

1 cup flour

1½ teaspoons baking powder

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¼ cup finely chopped herbs

such as parsley or chives

2 tablespoons olive oil

bunch of watercress

2 tablespoons capers

juice of ½ lemon

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Add the stock or water to the ribs and cook, covered with foil, in an 160°C oven for 2 hours (alternatively this can be done on the stovetop). At this point, you could refrigerate the ribs overnight, then scrape off any fat if you want to (or use that fat in place of the olive oil for the doughboys – just cut the fat into the flour as you would for scones). Add the vegetable chunks to the ribs and cook on the stovetop until tender.Slice the pork ribs between the bones and blanch in boiling water for 5 minutes, then drain and rinse under cold water. Crush 2 cloves of the garlic with 2 teaspoons of the sea salt and rub over the ribs. Marinate overnight in an ovenproof dish in the fridge. 

For the doughboys, combine the flour with the baking powder, herbs and remaining salt. Stir in ½ cup water and the oil to form a dough. Drop spoonfuls into the boil-up, cover and steam for 10 minutes or until cooked through. 

Blitz the watercress (reserving a few leaves for garnish) in a blender with the remaining clove of garlic, the capers, lemon juice and enough water to lightly loosen. Serve the boil-up in bowls, topping with a spoonful of watercress sauce and a few watercress leaves.

 - Stuff


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