“I come from a country that lives and breathes rugby, and I didn’t think there would be anywhere else in the world that could be the same. But New Zealand takes it to another dimension. It’s extraordinary how much passion Kiwis have for the game.” – Luke Evans
What’s that old saying…? You can take the girl out of New Zealand, but you can’t take the New Zealand out of the girl. Something a bit like that, anyway.
This Kiwi has happily adopted Australia as her home in so many ways.
But when it comes to rugby, there is no question which team I support.
All Blacks* all the way, Baby!
And, if you don’t happen to hail from a rugby union-loving nation, it’s kind of hard to understand the game, let alone the fervour and passion Kiwis feel towards their national sport. It is almost religious for us.
We haven’t lost a game to Australia since 2011. We haven’t lost the Bledisloe Cup to Australia since 2002. Quite a long time. There’s a whole generation of primary school children in New Zealand who don’t know what it’s like to lose the Bledisloe Cup. I imagine they think it belongs to New Zealand…
“I’m a huge Rugby Union fan, which is a bit like American football – but tougher.” – Alexander Hanson
The Bledisloe Cup test games are a little bit of a big deal at our place. I’m a Kiwi. LM is Australian. I probably don’t need to spell it out for you.
So, on Saturday night, I thought I’d make LM a nice meal to make up for the fact that the Wallabies** were about to be trounced by the All Blacks. Again.
LM loves my ‘O for Oarsome’ Oxtail in Apple Cider and Bone Broth, so that was on the menu.
And then, I hit upon the idea of Green and Gold** (cauliflower) rice, to compliment the Wallabies’ colours. It seemed fitting (especially as I can’t really see an all black cauli’ rice taking off!)
And, then the unthinkable happened. On Saturday night, New Zealand lost our first Bledisloe Cup test for 2015 to our arch rivals; Australia. It is entirely possible that the world may be coming to an end.
On the upside, LM was happy – both with the win and his green and gold saffron-infused cauliflower rice. While I was whinging at our loss, he suggested that I allow him a little time to bask in the feeling of winning because, well – he’d forgotten what it felt like.
So, I am trying to be gracious. Which any proper Kiwi knows is bloody difficult when the Bledisloe is on the line.
But, the rice was definitely a winner on the day…
Here’s the recipe.
- Generous pinch of saffron
- 2 tablespoons boiling water
- 1 onion
- 2 tablespoons happy fat (I used lard)
- 1 large cauliflower
- 1 teaspoon ground turmeric
- 1 cup chicken bone broth
- Parsley, chopped (for garnish)
- Place your saffron strands in a small bowl and cover with 2 tablespoons of boiling water. Set aside.
- Finely dice your onion. Melt fat in a large frying pan over a medium heat. Add your diced onion and stir to coat in the fat. Sauté gently until translucent.
- While the onion is cooking, quarter your cauliflower, removing the leaves. Chop into florets. Place half the cauliflower florets into your food processor and pulse until the cauliflower resembles rice. Place the riced cauliflower in a bowl and repeat.
- Add the riced cauliflower, saffron-infused water and turmeric to the pan with the onions. Add bone broth. Stir thoroughly. The cauliflower will turn the most beautiful golden colour.
- Add the lid to your frying pan and allow to steam for 8 - 10 minutes, stirring occasionally to prevent sticking.
- Check for seasoning and garnish with chopped parsley.
I’m keeping my fingers crossed for a win this Saturday so that we retain the Bledisloe Cup…
* the New Zealand rugby team
* *the Australian rugby team with green and gold uniform colours
This recipe features in the Phoenix Helix Recipe Roundtable