Judd Sherrin Come Dine with Me South Africa

Come Dine With Me SA: Judd’s Recipes

Nov 13, 2021 | Speakeasy Lifestyle

Speakeasy Socials

By Speakeasy Socials

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
  1. 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.
 

  1. 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.
 

  1. 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.
 
  1. 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!
 
  1. On the day of serving, re-crumb and freeze again (a couple of hours).
 
  1. 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
  1. 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.
 

  1. 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
  1. Mix all ingredients in a bowl - you can use a standard mixer, but it’s just as easy with a spatula or spoon!
 
  1. to fill the ravioli, you’ll use the pasta sheets made earlier. Two dough sheets of the same size.
 

  1. 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.
 
  1. 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.
 
  1. 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
 

  1. 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
  1. Fry onions, garlic & carrots until tender.
 
  1. Add beef mince and Italian herbs to the same pot and fry until brown
  BOLOGNAISE RAGÙ
 
  1. Add tomatoes, cook for 10-15 mins
 
  1. Add wine + beef stock
 
  1. Add water if needed and simmer on low heat for 2 hrs. Taste + add salt & pepper accordingly
NOTES

  1. 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!

https://youtu.be/ruy9WbB0WfI

 

About BBC Studios

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About BBC Lifestyle

BBC Lifestyle showcases premium content tailored for the South African market across multiple genres, Self-Improvement, Food, Home & Design and Dating. Live Your Fullest Life is our channel proposition and filters through our content and communication passes.

We are more than content providers; we are content makers. We’ve learnt from our huge success creating local formats, Come Dine With Me South Africa, Great South African Bake Off, First Dates South Africa, Dinner Dates South Africa, what our local audience responds to.

 

About Come Dine With Me

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).

 

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