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Come Dine With Me South Africa S8: Ep7 Barbie's recipes

Thursday 24 November 2022

Recipes served by Barbie Cook

Goi Cuon with Nuoc Cham & Goi Gu GU

RECIPE SERVES (no of people): 5
PREPERATION TIME: 45 min

INGREDIENTS

15 sheets three rolls p/p Rice paper wrappers
5 Deshelled frozen tails Prawns
30g Squid Tentacles
10 leaves each Coriander/Thai basil/Mint
Bean sprouts
Assorted mushrooms
6 Spring Onions
2 Bell peppers
1 shredded Red cabbage
15 leaves Baby lettuce leaves
30g Butter 5 cloves garlic 30g bacon fat
1 sliced Red chilli
1 lime
1 1/2 tbl Fish sauce
1 tbl Caster sugar

Goi Gu Gu (Papaya side salad) & Dressing 
1 Papaya
½ Cucumber
½ Carrot
¼ Red onion
Small punnet Coriander
2 tbl Roasted chopped peanuts
2 tbsp Fish sauce
1 tbsp Rice vinegar
1 tbsp Sugar
½ lime
2 tsp garlic
1 chilli

METHOD

SPRING ROLLS

  1. Finely chop prawns & fry lightly in garlic
  2. Finely chop squid tentacles & fry lightly in garlic 
  3. Soak rice wrappers in warm water
  4. Julienne all veg & prep other herbs
  5. Assemble spring rolls

 

NUOC CHAM

  1. Nuoc cham – crush garlic place in bowl
  2. Slice chilli & add to garlic
  3. Mix in ½ lime juice & zest
  4. Add fish sauce & caster sugar
  5. Add warm water & mix – set aside

 

SALAD DRESSING

  • Make salad dressing by mixing all ingredients in bowl 

 

GOI GU GU

  1. Peel all veg, julienne all
  2. Remove seeds from cucumber & papaya & julienne
  3. Serve 3 spring rolls per person with dipping sauce & dressed salad on side

 

Beef Steak, Hoi Sin Prawn & Noodle Bowls

Beef Steak, Hoi Sin Prawn & Noodle Bowls

RECIPE SERVES (no of people): 5
PREPERATION TIME: 30 mins – prep, 20 mins – assembly

INGREDIENTS

2 tbsp Peanuts
2 tbsp sesame seeds
1 Red chilli
1 knob ginger
2 cloves garlic
2 Spring onions
1 bunch coriander
5 nests Egg noodles
100g Prawn tails
80g Bean sprouts
4 radishes
1 punnet cress
4 tbsp Hoi sin sauce
2 tbsp soy sauce
2 limes
1 Romaine lettuce
3x200g Rump steak, fat removed
1 tbsp Chinese five-spice
2 tbsp Sesame oil
250g Oyster mushrooms

METHOD

  1. Toast peanuts & sesame seeds in dry wok – set aside once golden
  2. Rub steaks with seasoning & 5-spice 
  3. Cook in frying pan with sesame oil until cooked to liking, add mushrooms to steaks after 2 mins. Set aside 
  4. Finely chop chilli, ginger. Spring onions & ½ coriander
  5. Salt boiling water & add noodles. Put lid on  
  6. Put sesame oil in work, add chopped veg & add crushed garlic. Toss for 1 min
  7. Add prawns & bean sprouts, toss for 1 min
  8. Add hoi sin & Soy sauce & juice of one lime & rest of coriander
  9. Drain noodles straight into wok & toss thru’
  10. Season & divide into bowls
  11. Trim lettuce, break apart & poke a couple of leaves into each bowl, add radishes
  12. Snip cress over bowl & sprinkle with toasted peanuts & sesame seeds
  13. Cut steaks into 1cm slices & add into bowl with crispy mushrooms 
  14. Garnish with lime wedges
Lindt Chocolate Tart with homemade Raspberry Ice Cream

Lindt Chocolate Tart with homemade Raspberry Ice Cream

RECIPE SERVES (no of people): 10 – tart; 12 – ice cream
PREPERATION TIME: Tart - 25 min + overnight chill / I/C – 35 min + 30 min cool + 2 hours churn + freeze 2 hours (optional)

INGREDIENTS

Tart
1 x 125g pkt Ginger
1 x 125g pkt Regular Chuckles
280g Ginger biscuits
80g butter
100g Lindt dark chocolate
100g Regular dark chocolate
400g Lindt milk chocolate
700ml cream
¼ tsp Cinnamon
¼ tsp ginger
1 tsp van essence

Ice Cream
Two cups cream
¼ cup Full cream milk
2/3 cup White sugar
1/8 tsp salt
5 Egg yolks
12oz Frozen Raspberries
¼ cup White sugar
½ tsp Vanilla pod
½ cup fresh Raspberries
1 punnet Edible pink flowers

METHOD

TART

  1. Grease a 25cm tart tin with non-stick spray
  2. Crush chuckles with ginger biscuits & add melted butter
  3. Press into tin & up sides creating compact base
  4. Heat cream to just below boiling & pour over chopped chocolate. Allow to stand for 1 min. Stir till combined
  5. Add ginger, cinnamon & vanilla, whisk from centre until fully combined.
  6. Gently pour over base. Place in fridge overnight
  7. Remove from fridge 10 min before serving & decorate with Chuckles
     

ICE-CREAM

  1. In a saucepan simmer cream, milk, sugar, salt over a medium-low heat stirring often.
  2. Do not boil mixture – it should be warm.
  3. Un bowl whisk egg yolks, slowly adding one cup of warm cream. Then add rest of cream & whisk until pale & fluffy.
  4. return whisked mixture to saucepan & heat over a medium-low heat until mixture coats back of a spoon. 
  5. Strain mixture, cover & refrigerate till cool.
  6. Blend raspberries, sugar & vanilla into a pulp.
  7. Stir puree into chilled ice-cream base. Chill for 30 mins to 1 hour.
  8. Place in ice-cream churner for 2 hours. 
  9. For soft serve ice cream serve immediately or place in freezer for 2 hours to create a firmer consistency.