
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
- Finely chop prawns & fry lightly in garlic
- Finely chop squid tentacles & fry lightly in garlic
- Soak rice wrappers in warm water
- Julienne all veg & prep other herbs
- Assemble spring rolls
NUOC CHAM
- Nuoc cham – crush garlic place in bowl
- Slice chilli & add to garlic
- Mix in ½ lime juice & zest
- Add fish sauce & caster sugar
- Add warm water & mix – set aside
SALAD DRESSING
- Make salad dressing by mixing all ingredients in bowl
GOI GU GU
- Peel all veg, julienne all
- Remove seeds from cucumber & papaya & julienne
- Serve 3 spring rolls per person with dipping sauce & dressed salad on side

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

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
- Grease a 25cm tart tin with non-stick spray
- Crush chuckles with ginger biscuits & add melted butter
- Press into tin & up sides creating compact base
- Heat cream to just below boiling & pour over chopped chocolate. Allow to stand for 1 min. Stir till combined
- Add ginger, cinnamon & vanilla, whisk from centre until fully combined.
- Gently pour over base. Place in fridge overnight
- Remove from fridge 10 min before serving & decorate with Chuckles
ICE-CREAM
- In a saucepan simmer cream, milk, sugar, salt over a medium-low heat stirring often.
- Do not boil mixture – it should be warm.
- Un bowl whisk egg yolks, slowly adding one cup of warm cream. Then add rest of cream & whisk until pale & fluffy.
- return whisked mixture to saucepan & heat over a medium-low heat until mixture coats back of a spoon.
- Strain mixture, cover & refrigerate till cool.
- Blend raspberries, sugar & vanilla into a pulp.
- Stir puree into chilled ice-cream base. Chill for 30 mins to 1 hour.
- Place in ice-cream churner for 2 hours.
- For soft serve ice cream serve immediately or place in freezer for 2 hours to create a firmer consistency.