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Kiwi Kitchen

Series One Recipes - Episode Two

Oysters Mornay by Lorenzo Dearie


  • Oysters (I can't possibly imagine how many you want to eat and I surely don't have to point out they should be fresh)
  • Oyster shells (I thought Lorenzo could have quit the shells and just made the dish IN the little partitioned silver dish)
  • 1 bunch Spinach (wilted in a hot pan and seasoned)
  • Mornay sauce (recipe below)
  • Seasoning.


Mornay sauce

  • 40g butter (Lorenzo used unsalted)
  • 2 Tbl flour
  • 300ml hot milk
  • Salt, pepper
  • Touch of Dijon mustard.
  • 120g cheese, grated. (Lorenzo used a 'local mature cheddar')
  • 1 egg yolk.

Make white sauce
Cook flour in butter without any browning.
Add hot milk a bit at a time, beating out to a smooth consistency.
Take off the heat.
Add the cheese, mustard and egg yolk and combine

Assembly and Service
Put oysters on bed of spinach, spoon over mornay and grill briefly, until the mornay bubbles and the oysters have just warmed. You could make this in a big wide dish, with the spinach on top of little triangular quarters of well toasted bread, with the oysters on top and so forth. I'd sprinkle a tiny bit of paprika on to and have some lemon on hand.

Richard's Smoked Ling Appetizer

I made these in some big scallop shells with the potato boarder.
I'm very lucky to have those shells. I've never seen them about.
Do it in little flat dishes, or a big wide dish.
I'd also suggest you look at this recipe as just a nice smoked fish baked in white sauce, and that you can use the instant mash piping in lots of other fun ways.
A favourite of mine is to pipe a border of instant mashed potato onto a stainless platter and bake the platter until the potatoes are golden brown, then arrange a mixed grill in the middle of the platter! Use the recipe on the instant mashed potato packet, but increase the butter by half again, use cream for milk, add an egg yolk and season slightly more heavily.
Got that!?!

For the fish...


  • 350g cold smoked ling. (Any other cold smoked fish of your liking will suit, I'm a ling nut. If you have hot smoked fish, make the béchamel and crumble the fish in, un-re-cooked)
  • 3 cups milk
  • 1/4 cup white wine.
  • 4 Tbl flour
  • 3 Tbl butter
  • Salt, pepper. (I like white pepper for this, I'm old fashioned that way)

Simmer the ling in the milk until cooked
Meanwhile lightly (and I mean very lightly) brown the flour in the butter.
Add the milk you poached the fish in and beat until smooth
Add the white wine and season.
When all is cool to touch, crumble the fish into the white sauce.

Bake in scallop shells with potato border

Schnitzel at Anne's and Richard's

Firstly, it's just fine to buy the already crumbed stuff. But take a look at the colour of those crumbs! Those are the crumbs you want to eat if you want to glow in the dark!
But if you are crumbing them...


  • Schnitzel. You know how much you want to eat, and I don't. But assuming you have 6 bits, nice big bits, not huge, just nice.

For the crumb

  • 8 slices fresh white bread
  • 1/2 cup dried breadcrumbs
  • 2 cloves garlic
  • A little chopped fresh thyme and rosemary.
  • Put these in the food processor and chop until all is a fine crumb.


Then to crumb the schnitzel, cut the edges of the schnitzel as Anne recommends, then dredge the schnitzel in seasoned flour, then in egg wash (3 eggs beaten with 1.2 cup of water, seasoned with salt, pepper and one tsp mustard powder) then in crumbs, taking care to cover well!
It really is best if you can put them aside for several hours in the fridge with bits of wax paper between them, but most often I forget to do it in advance, or am just too damn greedy to wait.

Cook the schnitzels in hot oil until the crumb is crisp and golden.
Drain on paper towels and serve with the sauce below.

Richard's Schnitzel sauce.


  • 1 onion
  • 6 mushroom
  • 2 cloves garlic
  • 1 packet stock (300ml)
  • Oil
  • 1 Tbl flour
  • Brandy
  • Seasoning.


Chop finely together the onion, mushroom and garlic.
You can do this, as I often do, in the food processor, but take great care not to make a paste!
Fry the onion, mushroom, garlic in 2 Tbl oil until gently browned
Add the flour and lightly brown.
Add the stock and the brandy.
Simmer until you have the desired thickness and check seasoning then!
The packet stock is pretty damn salty!!

Serve sauce with schnitzel!

Potatoes in Sandwichmaker


  • Cold, boiled potatoes
  • Salt
  • Garlic butter.

Put potatoes into hot sandwichmaker and crush.
After 5 or 6 mins cooking open and add a generous lump of garlic butter, close again and cook until unbearably crisp, golden and just too damn delicious for words!
Keep warm in oven.
Season with salt just before serving.
Note: the longer you can cook them the better. They'll be pretty boring if you can't bring yourself to wait for them to brown well!




  • I suggest we all use Julia Child's recipe.
  • 2/3 cup milk
  • 2/3 cup water
  • 3 eggs
  • 1 cup flour
  • pinch salt
  • 2 Tbl melted butter (or oil)

Mix together and make crepes.

Use the above for savoury crepes, but for these and other sweet add 2 Tbl sugar.
Note: because eggs are different sizes, you may need to loosen the batter with a little more milk or water (if the eggs are small) of tighten it (less likely) if the eggs are particularly huge.

Bronwyn's Crepe Cake


  • Apple mixture
  • 8 or 9, granny smith apples, chopped up really fine
  • 1/2 to 3/4 cup caster sugar
  • About 4 tsp unsalted butter
  • Zest of a lemon and its juice
  • 300ml whipped cream
  • Brandy
  • Zest of two oranges
  • 1 cup lightly toasted walnuts, chopped
  • 1 tsp cinnamon


Melt the butter and sugar together and cook until it starts to caramelise
add the apples, the zest of lemon and lemon juice.
Here I quote Bronwyn
"stir it all through, put it into the pot, stir it up and caramelize. Reduce it and let it boil down so it's nice and thick and yummy. We will add to that some brandy cream, which is just well thick, well beaten cream with several tsp of good brandy in it. Then for the layering we will use cinnamon and orange zest and the ultimate layer will be chopped toasted walnuts (fresh walnuts), and then there's a little bit of extra brandy for flaming it at the end"

By this I think she means...
Cook the apples with the butter sugar lemon juice and zest until thick.
Let cool.
Combine with 1/4 cup of brandy cream ( the rest is to serve with it)
Layer the crepes (aim to get 15 crepes in the stack so it's not much filling) with chopped walnuts, orange zest and apple mixture, with the tiniest sprinkling of cinnamon. (I'd add it to the apples, just as I was starting to assemble)
Cook in a 170 oven for 35 min.
Tip burning brandy over cake at the table and serve with brandy cream.
Blanched almonds ground up in the food processor works well in the place of really fresh walnuts. Tired, store bought walnuts can be bitter!

My Crepe Suzette

1 crepe recipe.

  • Juice of four oranges and one lemon
  • 60g Butter 
  • 1/2  cup sugar (if you like sweet desserts add another quarter cup, I like things on the 'not so sugary' side!)
  • Brandy.

In a pan melt the butter and sugar together and cook until lightly caramelised.
Add the orange and lemon juice. (The sugar will bind when you add the cold juice, but it will dissolve as the juice heats)
Boil hard for two minutes then remove from heat. Add 3 tbl brandy.
Fold crepes into quarters (dip in the orange sauce or not as time permits).
Arrange crepes in a wide ovenproof pan.
Tip over sauce.
Set aside until 20 mins before serving pud, at which time you&..
Put into a preheated 180 oven for about 15 min max.


Heat 4 tbl Brandy in a small pan,
Tip over crepes, straight from the oven.
Rush to the table.
Set on the table.
Set brandy on fire. (Please re-read the instructions about burning brandy above)
With whipped cream, or not, or icecream, or whatever takes your fancy.
I like them best unadorned.