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Come Dine With Me South Africa S8: Ep8 Oyedeji's recipes

Thursday 1 December 2022

Recipes served by Oyedeji (Deji) Amao

 Home-made Baklava serviced with home-made ice-cream

RECIPE SERVES (no of people): 5-6 people     
PREPERATION TIME: 50 minutes to an hour

INGREDIENTS

250-300g Salted roasted mixed nuts of almonds and pistachios 
180g Melted butter 
2 boxes Phyllo pastry 
2 teaspoons Olive oil
1 and 3/4 cups Sugar
1 and 1/3 cups Water 
1 tin Condensed milk
500g Whipping cream 
1 tablespoon Brandy
1 tablespoon Vanilla extract 
1 Cinnamon stick
½ lemon

METHOD      

  1. Pre-heat oven at 176 degrees
  2. Ice-cream - In a mixing bowl empty condensed milk and whipping cream
  3. Add a tablespoon of vanilla extract and brandy
  4. Using a hand mixer whip the mixture until stiff peaks
  5. Pour the mixture into a 2-litre bowl and put in the freezer
  6. Baklava - grind mixed nuts sort of fine in a blender
  7. Melt the butter and add cooking oil to prevent the butter from congealing
  8. Unwrap phyllo pastry and baste with melted butter. Blend nuts, cinnamon and sugar
  9. Sprinkle grinded nuts on one phyllo sheet and roll. Baste another sheet of phyllo with butter and roll on the first sheet of phyllo with nuts. Repeat the process until you have four rolled phyllo sheets
  10. Put rolled up phyllo sheets in casserole basted in butter
  11. Cut up phyllo rolled phyllo sheets
  12. Bake in pre-heated oven for 45-50 minutes
  13. Syrup for Baklava - In a saucepan add 1 & 1/3 of water
  14. Add 1&3/4 sugar + cinnamon stick + juice of ½ lemon
  15. Cook on low to medium heat for 5-7 minutes
  16. Set aside to cool

NOTES

The ice-cream needs about 4 hours to set.
The cooled down syrup will be poured over the baked phyllo sheet immediately it’s ready and out of the oven for the baklava to soak up the syrup

Nigerian pepper soup with shredded turkey

Nigerian pepper soup with shredded turkey

RECIPE SERVES (no of people): 5-6 people
PREPERATION TIME: ½ to 2 hours

INGREDIENTS

2kg Turkey pieces (preferably drumsticks)
1 Calabash nutmeg
40g Basil
Plenty Black pepper corns
2 tablespoons Pepper soup spices (ginger, cumin, fennel and cayenne I think)
Seasoning (Knorr chicken cubes)
1 Large onion
Garlic
Salt
1 (Optional) Habanero

METHOD

  1. Wash, cut turkey drumsticks and put in a pressure cooker
  2. Add cut onion, garlic, salt and seasoning and cook for 1 hour
  3. Strain the turkey stock into a put-on low heat
  4. Burn the calabash nutmeg on open flame for 50 seconds and pound with a pestle in a mortar and had to the turkey stock
  5. Add the pepper soup spices to the turkey stock
  6. Debone and shred the turnkey and add to turkey stock
  7. Wash, chop basil and add basil to turkey stock
  8. Let it simmer on low heat

NOTES

This will be reheated when guest arrive. I made habanero optional. I’ll add it to the pressure-cooking process if I determine the chili levels of my guest

Lamb shank serviced with Jollof rice, plantain and Asian slaw

Lamb shank serviced with Jollof rice, plantain and Asian slaw

RECIPE SERVES (no of people): 5-6 people
PREPERATION TIME: 1 hour

 

5 medium sized Lamb shanks
5 tablespoons Olive oil
Plenty of Salt
Plenty of Garlic powder
Plenty of Onion powder
Plenty of Black pepper corn
½ Juice Lemon
1 cup Water 
5 cups of Rice
1 Tomato paste 
1 cup of Beef or turkey stock
4 Red pepper 
Black pepper
White pepper
Thyme
Curry powder
1 Large onion
Seasoning cubes (Knorr chicken)
¼ Green cabbage
¼ Red cabbage
2 Large Carrots
Mint leaves
3 tablespoons Rice vinegar
3 tablespoons Soy sauce
2 teaspoons Fish sauce
2 teaspoons Lime juice
3 tablespoons Peanut oil
1 ½ tablespoon Sugar
Garlic
Coriander
5 fingers Plantain
Bay leaves

METHOD

  1. Lamb Shank - Preheat oven to 230 degrees
  2. Wash lamb shank and allow to dry. You can also dry with paper towel
  3. Rob lamb shank with olive oil in a oven try
  4. Add garlic and onion powder
  5. Coat with pepper corn
  6. Place uncovered in the preheated oven for 40 minutes to allow shanks brown a bit
  7. Take out of the oven and add the juice of ½ lime, water
  8. Cover tightly with foil
  9. Put back in the oven    
  10. And recued the oven temperature to 176 degrees
  11. And cook for 2 hours
  12. Asian Slaw - Shred carrots, red and green cabbage in a casserole and add coriander
  13. Dressing - Combine all the dressing ingredients in a jar and shake well
  14. Pour dressing over slaw ingredients and let it rest so the dressing soaks in
  15. Jollof Rice – In a pot, slow heat vegetable oil
  16. Braise bay leaves, onions, and garlic in the oil for 3 minutes
  17. Add to tomato paste and fry for 5 minutes
  18. Blend red bell peppers and cook for 50-60 minutes (I will prepare this the day before)
  19. Add blended and cooked red pepper in to fried tomato paste
  20. Add white & black pepper, curry powder and seasoning cubes 
  21. Cook for 5 minutes
  22. Add your washed rice
  23. Add your beef or turkey stock (I will prepare this the day before)
  24. Allow to cook on high heat for 10 minutes
  25. Reduce to low heat and cover with foil (the steam will cook the rice for about 30 minutes)
  26. Plantain - cut plantain into cubes
  27. Heat vegetable oil for 5 minutes
  28. Fry cubed plantain until golden brown

NOTES

The plantain will be fried a few minutes before the main is served