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Kiwi Kitchen

Series Two - Episode Nine Recipes

Margaret Hislop - Sugar Buns


2 Cups Of Flour   
2 Teaspoons Of Baking Powder
3/4 Cup Sugar    
1 Cup Sultanas
2 Eggs     
1/4 1b butter

1. Rub butter into flour, sugar, baking powder and add sultanas.

2. Put eggs in cup and fill up with milk, tip into basin and beat with egg beater.

3. Mix liquids into dry ingredients and put in spoonfuls on greased tray.

4. Carefully spoon 1 tsp onto the top of each biscuit.

5. Sprinkle sugar on top and bake about 10 or 12 minutes in a moderate oven.

Dave Lawson- Crumbed Dory with Chips


Egg yolk  
Bread crumbs
Potatoes  fresh or frozen dory

1. Cover dory in egg yolk and then cover in bread crumbs.

2. Put into deep fryer and fry for 3-4 minutes.

3. Cut potatoes into chips and fry up

4. Serve crumbed dory with the chips and a fresh salad.

Richard's Recipes

Campfire potatoes


10 big potatoes
2 x stock cubes (I use rapunzel brand from the health food, or organic section)
4 tbl cream
2 Tbl butter
Instant mashed potato to thicken if needed.
Salt and pepper


Peel (or not) and roughly cube potatoes
Barely cover with water.
Add 1 1/2 tsp salt.
Cover and simmer until cooked
Add stock cubes
Splash of cream, butter and chop together like a potato salad.
If there is still water slopping about, add instant mashed potato flakes until liquid is absorbed.
Check and adjust seasoning if necessary.

Beef Olives

8 pieces of schnitzel
olive oil
1 onion, chopped
1 carrot, finely diced
20 whole small button mushrooms
half bottle of red wine
1 can of chopped tomatoes
2 Tbsp dried oregano
1 tsp paprika
water or stock to cover
salt and pepper


1 packet stuffing mix
1 onion finely chopped   


Cut schnitzel into smaller pieces. Mostly you'll get two out of a piece, but sometimes they are huge and you get more. Cut them so they are long, vaguely triangular pieces.

Make the stuffing according to the manufacturers instructions and add the chopped onion.

Take lumps of this stuffing and roll the meat around them. Start at the bottom of the meat isoceles and roll to the tip. Set aside and repeat until you have a nice little pile of these smaller than usual beef olives.

When they are all made, flour them with well seasoned flour and brown lightly in batches, in oil, in a frying pan or on a bbq hot plate. As they become browned, add them to a casserole.

When all browned, to the frying pan add one chopped onion, one carrot finely diced and about 20 whole small button mushrooms and soften them in the pan.

Deglaze the pan with half a bottle of red wine and tip into casserole. Add a can of chopped tomatoes, 2 tablespoons dried oregano and water or stock to just cover, if the wine and tomatoes don't. Season with salt and pepper.

Simmer for 1 or 2 hours.

Drunken Jam Sandwich Pancakes

4 eggs
1 cup cream
2 tbl brown sugar
1/2 cup flour
8 slices white bread
4 Tbl jam
1/4 cup sultanas
1/4 cup 'old booze'
Soak the sultanas in the 'old booze' overnight
Beat together the eggs, sugar and cream
Add the flour and combine
Make the bread and jam into jam sandwiches and cut into fine dice
Add to the batter.
Add the boozey sultanas
Cook pikelet