Ingredients Boiled Weka:

* 2 Weka
* 1 Kamokamo, chopped into quarters
* 2 Potato
* 2 Kumara
* ¼ Pumpkin
* 2 Bunches Watercress
* Salt

Ingredients BBQ Weka:

* 1 Weka
* Soya Oil
* Soya Sauce
* Chilli Sauce
* 2 Garlic cloves, chopped
* 1 Ginger root, chopped

Ingredients to Brine Weka:

* 1 Weka
* Honeydew Cure – Salt Peter
* Brown Sugar
* Water

For the boil up prepare the weka once plucked by splitting in half and then cut into quarters

Place into a pot and cover bird with cold water, add 2 tablespoons salt.

Bring water to the boil and turn down to simmer for 2 hours, removing scum when possible.

Wash and peel potatoes, kumara and pumpkin. Cut into even pieces.

Once meat is nearly tender, strain cooking water to remove the fat, add fresh cold water, 1 tablespoon of salt and vegetables. When vegetables are nearly cooked add the watercress and the kamokamo, cook for a further 10 minutes or until kamokamo is soft. Serve hot.

For the BBQ Weka cut the bird into quarters.

Mix the oil, soya sauce, chilli, garlic and ginger together in a bowl.

Place the weka into marinade and leave for an hour to flavour bird

Place onto a hot BBQ plate or grill and cook for at least 8-10 minutes on each side

For the brine, mix all ingredients together in a bowl.

Split the weka in half thru the breast plate, place into brine and allow to rest over night.

Then prepare bird for boil up.