DOUGH BOYS 2009 RECIPES

Steps:

• In the mixing bowl of a large stand mixer fitted with the dough hook, mix the water, yeast, sugar, salt and eggs. Add the flour and shortening, and mix for 10 minutes. Place the dough on a dough board, then cover and rest the dough for 40 minutes.
• Preheat a deep fryer to 360 degrees F.
• Cut the dough into 2-ounce squares and stretch each out to a 3-by-3-inch square. Drop the squares in the deep fryer and cook for about 2 minutes on each side. Place a few doughboys in a paper bag with some granulated sugar, confectioners' sugar or cinnamon sugar. Shake to coat and serve. Repeat for the remaining doughboys.

Steps:

• Add stock, water and pork to pot, bring to a boil then cover and simmer for an hour.
• Soak watercress in cold water for 10 minutes. (This removes bitterness) Squeeze out moisture and break into pieces. Set aside.
• Add kumara, onion, green onion and tomatoes to stock and simmer for 15 minutes.
• Remove pork and chop into pieces. Return meat to stock and boil for 5 minutes. Add salt and watercress and simmer for 15 minutes.
• Meanwhile make the doughboys. Cut butter into dry ingredients until it resembles coarse cornmeal. Stir in enough milk to make a stiff, slightly sticky dough.
• Drop either teaspoon or tablespoon sized amounts of the doughboy mixture into the the boiling pot, cover and cook for about 10-15 minutes. Don't lift lid while cooking. Larger doughboys will take a bit longer.
• Serve with a garnish of chopped cilantro.