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Kiwi Kitchen

Series Two - Episode Eight Recipes


Marg Wright - Cheese Scones

Ingredients:

4 1/2 cup plain flour  
4 tsp cream of tartar
2 tsp baking soda  
1 x 300ml bottle of cream
1 x 330 ml can of lemonade 
2 cups tasty grated cheese

Process:

1. Sift dry ingredients together.
2. Stir in grated cheese.
3. Pour in cream & lemonade.
4. Mix to combine
5. Pat out to shape cut into 12-15 scones
6. Bake at 220c until golden, 20 minutes or so.

Geff Williamson - Corned Beef

Ingredients:

1 Corned Silverside    
1 Onion or leek
4 Carrots       
1 Celery stalk
1/4 of a Cabbage        
4 Potatoes
1 tsp Dry Mustard   
1 tsp Manuka Honey
2 tsp Black Peppercorns   
3 Bay Leaves ( fresh or dried )
Water to cover corned beef   
Orange Zest

Process:

1. Chop onion or leek, 1 carrot, and the celery coarsely.
2. Place on bottom of casserole pot or slow cooker.
3. Place corned silverside on top of chopped vegetables.
4. Sprinkle over one tbsp of dry mustard powder.
5. Pour over one tbsp of manuka honey.
6. Add two tsp black peppercorns.
7. Add three bay leaves (dry or fresh).
8. Cover corned silverside and added ingredients with cold water.
9. Cover casserole pot or slow cooker with tight fitting lid.

CASSEROLE POT:
Bring slowly to the boil.
Reduce heat to very low and allow to simmer for approx three
to four hours depending on the size of the corned silverside.

SLOW COOKER:
Use same preparation method as above, but the cooking time
would need to be six hours plus.

Special Notes:

Cook the remaining vegetables to go with the corned beef:
Mash the potatoes,
Cook the carrots and add a little bit of orange zest,
Finely slice the Cabbage and cook with butter. 

Mustard Sauce
 
Make white roux, mix dry mustard into a paste and stir through
white roux.

Aroha Wells - Self Saucing Chocolate Pudding

Ingredients:

60g Butter    
1 1/2 cups Self raising flour
1/2 cup castor sugar  
1/4 cup cocoa
3/4 cup milk   
1 tsp vanilla

For the sauce:

1 cup brown sugar packed 
1/3 cup cocoa
2 cups boiling water

Process:

1. Melt butter and then stir in the flour, sugar, cocoa, milk and vanilla. Beat till smooth.
2. Add a little more milk if needed then put into a dish.
3. For the sauce scatter the sugar and cocoa over the batter and gently pour over 2 cups of  boiling water.
4. Place in oven for 40 minutes at 180c
 
Richard's Recipes

Piklets

Ingredients

2 Tbl sugar
1 egg
1 scant cup milk
1 1/2 cups flour (sifted)
1 1/2 tsp cream of tartar
1/2 tsp baking soda
1 Tbl hot water
1 Tbl melted butter
pinch salt

Method
Beat the sugar and egg together until light and frothy
Add the milk
And then the flour, soda and cream of tartar, hot water, salt and melted butter.
Stir gently, as little as possible, but as much as needed. but no more.
Drop spoonfuls onto a lightly greased hot surface.
Turn once as bubbles appear on the uncooked surface.
Cook in batches.
Keep on a plate covered with a teatowel until serving.

Corned Beef Hash

Ingredients

10 medium potatoes cubed and boiled till tender, then drained.
1 kg cooked corned beef, cubed.
2 onion chopped
25 g butter
1/2 cup cream
Thyme
Salt and pepper

Method

Heat a large skillet, or frying pan.
Add butter and onions, cooked potatoes, and corned beef.
Cook covered, over a med-low heat, turning with a firm spatular or fish slice frequently.  Make sure you turn it carefully getting alll the browing material off the bottom of the pan. It browns slowly at first and more quickly over time.
It needs to cook like this for 30 min.
Then add the thyme, and the cream, and season with salt and pepper.
Cover and resume cooking and scraping and turning every few minutes for a further 30 min.
Serve. 
(If you wish to reserve the hash mixture for later browning, stop after the cream and thyme is added and combined with the potato, corned beef and onion.)

Hollandaise Sauce

Ingredients

250 g butter, melted and hot
3 egg yolks
Juice of 1/2 a lemon (or lime)

Method

Put the yolks and juice into the food processor bowl and set it running.
Let run for 20 seconds before starting to add the butter.
Tip the butter onto the yolks and juice with the motor still running.

It is very important to add the butter very slowly at first.
Adding it slightly faster as the emulsion begins to form around the whirring blades, and faster still as the volume grows.
Turn the processor off immediately that you have added all the butter.


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