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Kiwi Kitchen

Series Two - Episode Three Recipes

Mince Pie - Don Linden

Mince Filling 

500 - 600gms Mince
1 Med. sized potato - chop into pieces (about 2cms)
1 med sized onion - chopped
1 small carrot - chopped into smallish pieces 
1/2 cup of Frozen Peas (not minted)

Seasoning: a good 1/2 teaspoon of Marmite, salt and pepper to taste.

Place all ingredients (except frozen peas), in a med sized pot add a 1/2 to 1 cup of water and cook on a low/moderate heat for 45 to 60 minutes (a little longer won't do any harm), stirring frequently.
Frozen peas can be added about half way through cooking.
About 5 minutes before removing from the heat sprinkle a smallish handful of plain flour over mince and stir thoroughly.
Allow cooked mince to cool thoroughly before placing it in the lined dish.

I prefer to use a short pastry and find Ernest Adams refrozen ideal but be sure to allow pastry to rest before lining pie dish.

Like many modern ovens mine does not have separate upper and lower element heat controls.
Therefore with a metal oven tray on a low shelf pre-heat oven to 225 deg C. place pie in oven
and cook for 15 mins then decrease temp to 175/180 deg C. and cook for a further 35/45 mins.
I like to finish off using Fan Bake for the last 10 minutes. 

Note: Cooking time may vary with oven type.

Fruit Pie Edita Andrijasevic


250g flour (strong or high grade)  
Baking powder on the tip of a knife
150g butter     
50g caster sugar
1 yolk      
2 tablespoons of sour cream
1 sachet of vanilla sugar (or couple of drops of vanilla essence)
Lemon zest     
500g apples
50g sugar     
Juice of 1/2 lemon
Handful of breadcrumbs   
Icing sugar (For decoration only)

1. Mix baking powder into the flour thoroughly (best way is to use a sieve)

2. Add butter or margarine, when mixed well add the sugar, vanilla sugar, yolk, lemon zest and sour cream.

3. Mix until all ingredients are well combined.

4. Cover it with the glad wrap and leave and leave in fridge for at least an hour.

5. While the ingredients are in the fridge, peel, clean and grate the apples.

6. Pour over the lemon juice. Set aside while you prepare the baking dish. (Use
    margarine/butter and dust with flour)

7. Roll out half of the dough for the base, trim the edges and return what is left of the dough to the fridge)

8. Squeeze out the excess moisture from the apples. Evenly sprinkle the breadcrumbs on the base and follow with the apples.

9. Evenly sprinkle the mixture of sugar and cinnamon.

10 Roll out the remaining dough and cover the apples, press lightly to set and using the fork make some holes in the dough.

11. Bake in a preheated oven at 180c and cook for 15-20 mins or until golden brown (do the toothpick test) to see if fully cooked in the middle.

12. Let pie cool before dusting with icing sugar.

Richard's Recipes

Stuffed Mushrooms


20 medium flat mushrooms stems removed.
4 slices grainy bread
50 g blue cheese
50 g ground parmesan (from the cardboard tube)
100 g brie or camembert
2 cloves garlic chopped
1 red onion finely chopped
A handful of basil leaves
Place the mushroom stalks,
The bread
The cheeses
The chopped garlic
The chopped red onion and
The basil leaves into the food processor bowl with the chopping blades.

Pulse the processor until the mixture is barely combined.
It is most desirable that it remains a very coarse texture, with discernable pieces of bread, onion, and various cheeses visible.

Divide this stuffing between the mushroom caps, pressing it onto the cap covering all the gills.

Cook on a flat oven dish at 180 for 10 to 15 mins.
Grill lightly to brown the tops.

Dressed Pie

Line well greased individual pie tins with pastry. I strongly recommend you use Graham Kings recipe from chapter 2. Or if you'd rather buy it, use supermarket savoury shortcrust pastry for the pie bottoms (and puff for the top).

Ingredients for filling
2 onions finely chopped
2 carrots grated
500g mince
salt pepper
potato starch
Brown onion and carrot, add mince and brown.
Season carefully with salt and pepper and thicken with a little potato starch.
Make a slurry of 2 Tbl potato starch with 4 Tbl water and beat this into the mince. Use more if the  mince is particularly runny.
Make in advance and cool before filling pastry.

Ingredients for topping
6 potatoes, peeled and boiled
2 Tbl butter
1/4 C milk
1 egg
Salt and white pepper
Canned beetroot
2 cups frozen peas, boiled in salted water for 30 mins and drained.

Mash milk, butter, salt and pepper with the hot, boiled potatoes and when almost cool add the beaten egg and combine well.

Filll pastry with cold mince.
Cover tops with mashed potato

Bake in a 170 oven for 45 mins
Remove from oven break crust with spoon and force peas into the potato
Force a slice of beetroot into the potato beside the peas.
Look at what you are doing and make it beautiful.
Yes that's right beautiful!
Let stand until the pies have cooled sufficiently to be eaten without removing the skin from inside your guests mouths.
Serve with a ladleful of packet gravy over the top if you are so inclined.
Richard's World Famous (because he says so) Cheesecake

1 packet digestive biscuits
1/3 packet gingernuts
2 Tbl flour
100 g butter
4 eggs separated
juice and zest of one lemon
3/4 cup sugar
375 g cream cheese
2 heaped dessertspoons of sourcream
2 Tbl sambucca.

Use a food processor to break the biscuits into crumbs.
In a bowl add the flour and the melted butter and combine
Tip this mixture into an 18-20cm springform tin and press with your fingers to form base and sides
In the food processor place the
Egg yolks
The lemon juice and zest
The sugar
The cream cheese and
The sour cream
Whirr 'til smooth then add the sambucca and whirr some more.
In a separate bowl beat the egg whites until they form peaks.
Fold the egg yolk mixture into the whites and tip into the biscuit crust.

Bake at 160 C for 50 mins.