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Article Come Dine With Me SA: Judd’s Recipes

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
50g butter
600ml water
300g plain flour
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
2 eggs whisked with a little milk
2 cups fine breadcrumbs
Vegetable oil, for frying
Salt and white pepper
  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. 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. Pull apart golf ball-sized pieces of dough. With a rolling pin roll to form 12cm circles. Place a heaped teaspoon of the cooled prawn mixture onto one side of the circle. Fold over and press to seal. Using a knife, trim the edges to form a perfect half-moon. Continue the process and cover with a damp cloth to ensure the rissoles don’t dry.
  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
INGREDIENTS Quantity & unit Ingredient
2 eggs (beaten)
½ tsp Salt
2 cups all-purpose flour
3 tbsp water as needed
  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 desired thinness. Roll out into sheets.
NOTES Keep aside while preparing the filling
INGREDIENTS Quantity & unit Ingredient
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
  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
500g beef mince
2 onions finely chopped
5 cloves garlic 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
  1. Fry onions, garlic & carrots until tender.
  1. Add beef mince and Italian herbs to the same pot and fry until brown
  1. Add Worcestershire sauce and tomato paste, cook for additional 3-5 mins.
  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 Once the ragu is ready to serve, spoon cooked ravioli into a serving plate. Place cooked ravioli on top. Spoon additional bolognaise on top of ravioli. Sprinkle parmesan or grated cheese of your preference.


NAME OF DISH Adult peppermint tart
RECIPE SERVES (no of people) 8-12
INGREDIENTS Quantity & unit Ingredient
Biscuit Base
600g Tennis Biscuits
500g butter
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
Press butter biscuit mix into the base of the greased dessert tray
Whip cream into stiff peaks
Crush two slabs of chocolate into crumbles
whip crushed chocolate, cape velvet and caramel treat into cream mixture
Place whipped mixture onto the crumbed biscuit base
Sprinkle 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!

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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 rating 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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