Come Dine With Me SA: Judd’s Recipes

Get Come Dine With Me SA, Season Seven, Episode One - Judd's Recipes here!

Come Dine With Me South Africa returned to BBC Lifestyle on Wednesday (10 November) for a Season 7 cook-off in Randburg, spiced with Dave Lamb's signature irreverent toppings.

These are the recipes by our very own Judd Sherrin on the episode... tuck in:

NAME OF DISH	Portuguese Prawn Rissoles
RECIPE SERVES (no of people)	15
PREPARATION TIME	2 hours + overnight freezing
INGREDIENTS	Quantity & unit	Ingredient
	PASTRY
	50g	butter
	600ml	water
	300g	plain flour
	FILLING
	60G	butter
	1	onion, finely chopped
	1 tbsp	tomato paste
	½ cup	milk
	600g	prawns, shelled, deveined and chopped
	1 tsp	smoked paprika
	½ tsp	Nutmeg
	70g	plain flour
	300ml	chicken or fish stock
	CRUMBING
	2 eggs	whisked with a little milk
	2 cups	fine breadcrumbs
		Vegetable oil, for frying
		Salt and white pepper
METHOD	Place the butter, a good pinch of salt and water into a pot and bring to a simmer. Sprinkle in the flour and use a whisk incorporate. Switch to a wooden spoon. Mix the dough over medium heat so it forms a ball of dough. Transfer the dough to a floured surface and cool for 15 minutes or until cool enough to work with.
	Place the butter, a good pinch of salt and water into a pot and bring to a simmer. Sprinkle in the flour and use a whisk to incorporate. Switch to a wooden spoon. Mix the dough over medium heat so it forms a ball of dough. Transfer the dough to a floured surface and cool for 15 minutes or until cool enough to work with.
	Now for the filling: melt butter and onions on medium heat in another pot and cook until the onions are softened. Add the tomato paste and cook for a minute before adding the flour. Whisk to form a roux, then gradually add the beef stock followed by the milk, continually whisking to avoid lumps. Once thick, remove from the heat and add the prepared chopped prawns, salt, pepper, paprika and nutmeg and fold through. This must be made the day before.
	Heat oil to 180°C in a pot. Layout your breading station; dip each rissole in egg, then the breadcrumbs. Then freeze overnight. Your prep is done!
	On the day of serving, re-crumb and freeze again (a couple of hours).
	Cook 4-5 at a time for about 3-4 minutes or until golden brown. Drain on a paper towel before serving.
NOTES	Fry from frozen (very important!!!)

 

NAME OF DISH	Ricotta cream cheese & chives Ravioli on a bed of bolognaise ragu
RECIPE SERVES (no of people)	4 servings
PREPARATION TIME	3 hours
INGREDIENTS	Quantity & unit	Ingredient
	RAVIOLI DOUGH
	2	eggs (beaten)
	½ tsp	Salt
	2 cups	all-purpose flour
	3 tbsp	water as needed
METHOD	In a medium-sized bowl, combine flour and salt. Make a well in the flour, add the slightly beaten egg, and mix. The mixture should form a stiff dough. If needed, stir in 1 to 2 tablespoons of water.
	On a lightly floured surface, knead the dough for about 3 to 4 minutes. With a pasta machine or by hand, roll the dough out to the desired thinness. Roll out into sheets.
NOTES	Keep aside while preparing the filling
INGREDIENTS	Quantity & unit	Ingredient
	RAVIOLI FILLING
	100g	cream cheese, room temperature
	¼ cup	grated cheese (of your choice)
	½ cup	chopped chives or spring onion
	1 tsp	minced garlic
	¼ cup	finely chopped spinach
		salt & pepper to taste
METHOD	Mix all ingredients in a bowl - you can use a standard mixer, but it’s just as easy with a spatula or spoon!
	to fill the ravioli, you’ll use the pasta sheets made earlier. Two dough sheets of the same size.
	Lay one dough sheet flat and lightly indent with a pastry cutter/roller the squares you plan to cut. Put a small scoop of filling in the centre of each square, and then lay your second dough sheet on top of the filled layer. Press down around the edges of each square to marry the dough sheets together, and then cut out the squares using a pastry roller or knife.
	Once the ragu is made and ready for serving, boil the ravioli for around 6-8 minutes, or longer depending on how soft you like your ravioli.
	Keep aside while preparing the ragu
NOTES	Dust and set aside while making the ragu
INGREDIENTS	Quantity & unit	Ingredient
	5 cloves of garlic
	500g	beef mince
	2 onions	finely chopped
	On a lightly floured surface, knead the dough for about 3 to 4 minutes. With a pasta machine or by hand roll the dough out to the desired thinness. Roll out into sheets.	chopped
	12 tomato	ripe and chopped
	2 carrots	grated
	2 tbsp	Worcestershire sauce
	100g	tomato paste
	500ml	red wine
	500ml	beef stock
	3 tbsp	Italian herb
		water as needed
		Salt & pepper to taste
		Parmesan (or your chosen cheese) for serving
METHOD	Fry onions, garlic & carrots until tender.
	Add beef mince and Italian herbs to the same pot and fry until brown
	BOLOGNAISE RAGÙ
	Add tomatoes, cook for 10-15 mins
	Add wine + beef stock
	Add water if needed and simmer on low heat for 2 hrs. Taste + add salt & pepper accordingly
NOTES	Add Worcestershire sauce and tomato paste, cook for an additional 3-5 mins.

 

NAME OF DISH	Adult peppermint tart
RECIPE SERVES (no of people)	8-12
PREPARATION TIME	45 mins
INGREDIENTS	Quantity & unit	Ingredient
	Biscuit Base
	600g	Tennis Biscuits
	500g	butter
	Filling
	150g	Nestle peppermint crisp chocolate slab
	1l	Fresh cream
	2X 360g	Nestle caramel treat
	100ml	Cape velvet
METHOD	Crush biscuits into a crumble
	Melt butter and add to crushed biscuits
	whip crushed chocolate, cape velvet and caramel treat into the cream mixture
	Whip cream into stiff peaks
	Crush two slabs of chocolate into crumbles
	Place the whipped mixture onto the crumbed biscuit base
	Sprinkle the remaining crushed slab of chocolate on top
	Sprinkle the remaining crushed slab of chocolate on top
	Refrigerate for two hours
	Serve with a tot of cape velvet

 

Here is a sneak peek of Judd!

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Come Dine With Me is distributed internationally by ITV Studios Global Entertainment has been produced in over 40 countries, including Germany, France and Australia, with over 14,000 episodes in many languages across the globe.

Come Dine With Me, South Africa was the first local commission from BBC Worldwide for its channels in the EMEA region and debuted in South Africa in 2011. The series has been a huge ratings hit, and in 2013, the programme won a Best International Format Show Award at the 7th Annual South African Film and Television Awards 2013 (SAFTAs).