Since we have got the hang of how to make the hangi by now we thought we would make it for the fun of it and enjoy a nice dinner in the process. This time we had some kohlrabi, beetroots, hokkaido pumpkin and white cabbage.
Placing the vegetables in the pit well in time before dinner. We left them in the hangi for almost five hours this time.
We left the thermometer in the kohlrabi this time, just to keep track of how the heat transfered into the vegetables and when the heat started to decrease, which it started to after three and a half hours.
Together with the hangi vegetables we grilled some slices of pork belly and made a really nice summer salad with lots of herbs and flowers.
One of our new favourites for salads from the herb garden is the hyssop. It is a really nice contrast to the otherwise quite plain and boring green salad. Now they also have these wonderful small blue flowers on top the the branches that makes the decoration of the salad so much easier.
Cecilia & Magnus