Come Dine With Me South Africa S9 Episode 12 Recipes

A union of land and sea: Prawns, Mussels & Mushrooms Medley

Prep time: 45 mins
Servings: 4-6

INGREDIENTS

Prawns, Mussels & Mushrooms Medley:

• 6 Tbsp Butter, some olive oil & butter for mushrooms pre-fry
• 2 Onions, finely chopped
• 8 Teaspoons crushed garlic
• 1 Teaspoon chilli flakes
• 2 Cups dry white wine
• 2 Cups fresh cream
• Salt & black pepper to taste
• 2 Lemons, juiced & zested
• 1 Cup chopped parsley
• 800g Cleaned half mussels
• 2 Cubes chicken stock
• 800g Blanched and peeled large prawns
• 250g Mushrooms
• Pinches & dashes of paprika, peri-peri, mixed herbs, micro leaves, grated cheese

Bread–Rustic Loaf-white:

• 500g White flour & extra for dusting
• 2 Tsp salt
• 10g Yeast sachet
• 3 Tbsp olive oil
• Few olives & peppadews chopped
• 300ml Water

METHOD 

Prawns, Mussels & Mushrooms Medley:

1. Melt butter in large pot–sauté onions, garlic and chilli flakes until soft.
2. Add white wine and chicken stock and simmer until reduced by two thirds–add cream and simmer 2–3 minutes.
3. Add the mushrooms first after flying in oil butter by itself, and cover the pot–over low heat, steam the mussels until cooked–about 8–10 minutes, then add prawns to rest. Prawns cook during reheat process
4. Remove from heat–season to taste with salt and black pepper–stir through the lemon juice, finely grated zest and parsley and grated cheese
5. For sauce alternative, add peri-peri, paprika, soy, mixed herbs, maggi and cayenne pepper to some items.

Rustic loaf:

1. Mix 500g white flour, 2 tsp salt and a 10g sachet of fast-acting yeast in a large bowl.
2. Make a well in the centre, then add 3 tbsp olive oil, cut olives and peppadews and 300ml water, and mix well. If the dough seems a little stiff, add another 1-2 tbsp water and mix well.
3. Tip onto a lightly floured work surface and knead for around 10 min.
4. Once the dough is satin-smooth, place it in a lightly oiled bowl and cover with cling film. Leave to rise for 1 hour until doubled in size.
5. Line a baking tray with baking paper. Knock back the dough (punch the air out and pull the dough in on itself) then gently mould the dough into a ball.
6. Place it on the baking paper to prove for a further hour until doubled in size. Add black and white sesame seeds before it dries.
7. Heat oven to 220C. Bake for 25-30 mins until golden brown and the loaf sounds hollow when tapped underneath. Cool on a wire rack.

 

NOTES 

Heat serving dishes in oven, garnish with micro-leaves & parsley.

Fillet Mignon or Rump–Prime Cut Perfection

Prep time: 45mins
Servings: 4

INGREDIENTS

Fillet Mignon or Rump–Prime Cut:

• 2 Tbsp avocado oil
• 4 Tbsp butter
• 4 x 300g beef fillet or rump steaks, 2 inches thick
• Freshly ground black pepper and white pepper
• 1 Tbsp rosemary & garlic

Peppercorn sauce:

• ¼ Cup brandy
• ½ Cup beef stock
• 1/3 Cup cream
• 1-2 Tsp ground whole black peppercorns
• Salt to taste, bit of garlic

Soy butter sauce:

• 2 Tbsp butter
• ¼ Cup heavy cream
• ¼ Cup beef stock
• 2 Tbsp soy sauce
• 1 Tbsp tzatziki sauce, some maggi sauce
• 3 Tbsp sherry

Red Wine Jus:

• 50g of butter
• 2 shallots/red onions, finely chopped
• 3 cloves of garlic crushed
• 250 ml of red wine
• 250 ml of chicken stock
• Sprig of rosemary
• Salt and pepper to taste

Bacon rose potatoes:

• 500g bacon sliced thin long
• 5 potatoes small
• Olive oil
• Potato spice, chip spice
• Mixed herbs, bacon onion potato bake sauce

Vegetables:

• Sweet corn
• Cauliflower (grated cheddar cheeseover)
• Peas
• salt
• water
• butter
• vege spice

METHOD

1. Use cast iron or similar pan, hot preheated, oil almost smoking. 4min one side then 3.5 minutes other side for medium/rate, less for medium rate. Temp of steak to be 130 degrees for medium rare, 140 for medium and150 for medium well (must be very seared though).
2. Season steak with salt and black / white pepper 1hour before, refrigerate, pat dry, then sear. Heat plates in oven.
3. Use avocado oil for higher smoking point.
4. Start with oil, finish lightly with butter, baste after flipping, bit of garlic optional.
5. Finish in hot oven for 5 min.
6. Rest steaks for 5 min before slicing, if time allows.

NOTES

Peppercorn Sauce: In pan, heat the brandy over medium heat. When the brandy has reduced a bit, stir in the beef stock and cream. Add the peppercorns and bring to a gentle simmer, stirring occasionally, until thickened to your liking. Season with salt to taste. Could add a little bone broth

Soy Butter Sauce: Melt the butter. Stir in the cream, beef stock, soy sauce, tzatziki, sherry and maggi sauces. Bring to a gentle simmer, stirring occasionally, until thickened to your liking, could add a little bone broth.

Red Wine Jus: Melt butter in a frying pan on a low to medium heat. Add shallots/ red onions and cook until soft. Add garlic, cook for another minute ortwo.4.Add wine and bring to a slight boil. Lower the heat and simmer for 5 minutes. Add chicken stock, bring to a slight boil again. Reduce heat then simmer for 10 minutes until the sauce thickens to your chosen consistency, usually about 10 to 15 minutes. Add salt and pepper to taste, remove the sprig of rosemary. Drizzle over steaks when serving. Slice potatoes very thinly, coat in oil, mixed herbs and potato. Add other chip seasoning. Mix bacon and onion flavour  potato make made with 300ml milk. Place bacon layers overlapped. Place spiced potatoes on bacon. Let potato stick out. Roll back, place in oiled baking holders, pour potato bake sauce, and bake for 50min, check not too dry, at 180 degrees, lower rack. Boil or microwave vegetables in salted water until soft but not too soft, then add butter and vege spice.

Sweet Temptation:  Passion Fruit Lemon Meringue with Strawberries & Cream

Prep time: 45mins
Servings: 6

INGREDIENTS

Filling:

• 4 lemons Lemon juice
• 4 Tbsp passion fruit pulp
• 1 Tbsp lemon zest
• 1 Can of sweetened condensed milk
• 4 yolks beaten
• Dusting edible gold dust
• Edible flowers
• Punnet strawberries
• 125g whipped dairy cream on side
• 1Tbsp of sugar to sweeten

Topping:

• 4 Egg whites
• 0.5 Cup white sugar,
• 0.25 Tsp cream of tartar

Crust:

• 0.5 Cup butter
• 0.25 Cup sugar
• 1 Cup flour
• 0.25 Tsp baking powder for crust

METHOD

Filling:

1. Combine the egg yolks, condensed milk, lemon zest, passion fruit and lemon juice, whisk and set aside.

Meringue:

1. Beat the egg whites until foamy. Add the sugar and continue beating until stiff peaks form. Heat over steam until egg whites warm, add 0.25 tsp cream of tartar, mix

Bake Pie:

1. Pour filling into pie shell and top with meringue. Bake in the preheated oven until the meringue is golden brown, lower oven rack, approx. 20 min. Refrigerate. Add gold dust and edible flowers before serving.

For crust:

1. Set oven 175 degrees, cream the butter sugar until fluffy, stir flour and baking powder together, blend into butter mixture, roll and pat into baking holders, bake 10min

NOTES

Strawberries on whipped cream on side of dessert.

 

Palate Cleanser: Granita

• 1 cup sugar
• 2.5 cups cold water, dissolve in pot, remove from heat
• 0.5 cups white tequila
• 10 tbsp lime juice
• 0.25 cup orange juice
• 0.25 cup orange liquor
• Mint sprigs to garnish

METHOD

Freeze and stir to keep light.

Granita will remain slushy, easier to eat and enjoy.