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Crispy Fish and Kumara Chips

Sometimes it’s nice to stay in your pj’s and eat takeaways from your own pantry. For me these are better than the local chippie and you can choose the flavour of your crumb and what spuds you’d like to chip, with just the shake of a hand.

Method Turn oven on to 200 to pre heat.

Grab a large oven tray or 2 small ones.  Line with foil or lightly grease with some oil.

Spread the kumara onto tray, pour over the flavoured, melted marg.  Season with salt and pepper and toss around so they’re all covered. Spread so there are gaps in between.

Pop in the oven to roast.  Give them 25 minutes before you put the fish in.

Take 2 plates.

On the first one break the eggs, add 1 tsp water – this makes the egg easier to handle. Sprinkle in the garlic salt and mixed herbs and beat lightly with a fork.

On the other, crush the chips until they look like large breadcrumbs.

Take the fish filets – make sure they’re really dry.  Dip in the egg wash then coat with the chips.  Place on a plate and finish the other bits of fish.

Remove the kumara from the oven, flip them over, make a space in the middle and pop your fish on the tray OR use a separate tray if you don’t have enough space.

Pop back into the oven and cook until the fish is golden and the chips are crispy.

Serve : homemade tartare sauce – chopped gherkins + 1 tsp gherkin juice + ½ cup mayonnaise.

Jax Says : this is so easy to do, if you like change the fish for chicken schnitzel which makes a banging chicken burger.

Serves: 4
Prep: 15mins
Dietary: Fish
Cook: 35mins


  • 1 large kumara, peeled & chopped into chips
  • 2 tbsp flavoured marg, melted
  • 2 eggs
  • 1 tsp garlic salt
  • 1 tsp mixed herbs
  • 4 filets firm white fish
  • 1/2 large packet of chips – flavour your choice

Pad Thai Noodles

Head to your pantry and pull out these simple ingredients, so we can chuck together this quick stir fry sauce.

Method :

Noodles – check the packet and cook as directed.  Drain, keep warm and set aside.

Drizzle oil in a frying pan or wok.  When hot, add onion and carrot.  Stir fry until soft.

Make a hole in the middle, pour in the eggs.  Toss around until cooked. 

Add the noodles, mix.  Pour in the sauce and gently toss through the sauce. Add the prawns, cook for 1 -2 minutes or until pink.

Remove from the heat and sprinkle over the spring onion.

Serve : if you have any fresh coriander slice and add, otherwise chopped peanuts are incredible to serve with this recipe.

Jax Says : this recipe is fabulous to add any fresh greens to the onions and carrots. Spinach or chard is especially good finely sliced.  If you’re a vegetarian, use chickpeas instead of seafood, meat.

Serves: 4
Prep: 10mins
Dietary: Noodles
Cook: 15mins


SAUCE : Ingredients

  • 1/2 cup soy sauce
  • 1/2 cup chicken stock – warm
  • 1 tbsp corn flour
  • 1 tbsp sweet chilli sauce
  • 1 tbsp tomato sauce
  • 1 tsp ginger, paste or ground
  • 1 tsp garlic paste
  • 1 tsp sesame oil

Pour into a jar and shake it baby until all the ingredients are combined.


  • 1 packet rice noodles (375g) or any of your choice
  • Oil for cooking
  • 1 onion, sliced
  • 1 carrot, grated
  • 2 eggs, lightly beaten
  • 250g prawns OR cooked chicken OR meat of your choice
  • 1 spring onion, thinly sliced

Crispy Bottom Pork and Prawn Dumplings

Sorry – what do you mean I’ve eaten all 24!!! That’s what happens with these so beware…….

Method :

Other than the dumpling pastry mix all the ingredients together in a large bowl.

Lay out your dumpling skins, place a spoonful of filling in the middle of each.  Dampen the edges with a little water. Using your fingers, push out any air around the filling while sealing the edges tightly.  You should end up with a pillow like dumpling.

Continue until you have used all the filling.

Pour 3 tbsp water and 1 tbsp sesame or any oil in a large flat bottomed frying pan.  Bring to a boil then pop in your dumplings, try to ensure they are not touching one another.  Reduce the heat to a simmer, cover and steam for 3 minutes.

Remove the lid and cook for a further 3 minutes.  The water will steam the dumplings then the oil will fry them, so cook until golden and crispy.

Remove from the pan, sprinkle with coriander and serve with either soy sauce, sweet chilli sauce or dipping sauce.

Serve : these are just gorgeous like this. Sometimes and I will tell you this isn’t often! I make a double batch and freeze them so I have some ready to eat when I need them immediately.

Jax Says : Chicken mince and chopped coriander is a lovely alternative to pork and prawn.  Or you could cook some mushrooms, chop them up and use as a vegetarian filling alternative.

Serves: 4
Prep: 10mins
Dietary: Dessert
Cook: 0mins


  • 150g raw prawns, tails removed, roughly chopped
  • 150g pork mince
  • Stalk of one broccoli, grated
  • 2 spring onions, roughly chopped
  • 1 tbsp mint, roughly chopped
  • 1 tbsp jar flavour spices
  • 1 tbsp garlic paste
  • 1 tbsp fish sauce (if you have it)
  • 1 tbsp sesame oil (1 extra for cooking) – if you have it
  • pinch dried chilli flakes or 1/2 tsp fresh
  • pinch salt and white pepper
  • 1 pkt round dumpling pastry (50 sheets)

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