Linda Lennon treated her guests to a taste of the Caribbean in Come Dine With Me West Yorkshire
Serves 4 Ingredients
2. Meanwhile, make the dumplings. Mix the flour with enough water to form a soft, pliable dough. Knead the dough and shape into eight balls. Flatten slightly. Heat the oil in a large non-stick frying pan and shallow fry the dumplings for 5-8 minutes on each side until golden brown. Keep warm. 3. Check the fish for salt and if too salty, drain then return to the pan and add freshly boiled water. Return to the boil and drain. Break the fish into bite-size pieces with a fork, removing any skin or bones. 4. Heat the 2 tbsp of oil in a large frying pan and gently fry the onion and tomatoes until soft. Stir in the fish and drained ackee. Cook over a medium heat until the fish and ackee are piping hot, stirring occasionally. Serve with the freshly cooked dumplings. Please note this recipe is the contestant's own and has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold.
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Jo Mills from Come Dine With Me West Yorkshire transported her guests to the Spanish coast with this scrumptious seafood paella
Serves 4 Ingredients
2. Put the mussels in a small saucepan and add 100ml of the wine. Cover and place over a high heat for 3-4 minutes until the mussels steam open, shaking the pan occasionally. Remove from the heat and discard any mussels that haven’t opened. 3. Heat the oil in a large paella pan, or deep frying pan, and fry the onion and garlic gently for 5 minutes until softened. Add the diced chicken and red pepper and fry for a further 5 minutes, turning occasionally. Scatter over the chorizo and cook together for a further 5 minutes, stirring regularly. 4. Add the rice to the pan ensuring it is coated in the oils and juices. Sprinkle over the turmeric and paprika, stir well and cook for 30 seconds. Increase the heat to high and add the remaining wine. Stir and simmer until the wine has reduced by a third. 5. Pour over the chicken stock and reduce the heat to low. Leave the rice to simmer gently for about 15 minutes, stirring occasionally. Add the lemon juice, salt, peas, squid rings and chopped tomatoes. Stir well and leave to cook for a further 5 minutes. 6. Add the prawns and the mussels and cook for 5 minutes more. If the mixture appears dry at any time, add more wine or chicken stock. When the rice is cooked, remove the pan from the heat and leave to rest for 5 minutes. Add black olives, chopped parsley and lemon wedges to serve. Please note this recipe is the contestant's own and has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold. This tasty tapas dish from Come Dine With Me West Yorkshire will transform you dinner into a Spanish feast
Serves 4 Ingredients
2. Increase the heat to medium and add the chorizo. Cook for 5 minutes, turning occasionally. 3. Increase the heat to high and then add the red wine or cider and allow to reduce slightly. Stir in the sherry vinegar and serve hot sprinkled with parsley. Please note this recipe is the contestant's own and has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold. Ben Huckerby went for a British classic for his main on Come Dine With Me West Yorkshire
Serves 4 Ingredients
2. Roll out the puff pastry on a lightly floured surface to around 5mm thick. Take a side plate and cut four circles out of the pastry, each around 15cm in diameter. Brush each pastry circle with a little milk. 3. Spread each steak thickly on one side with pâté and place onto the pastry, pate-side down. Bring the sides up and press firmly to seal the steaks inside the pastry. Turn over and place on a lightly oiled baking sheet. 4. Preheat the oven to 200ºC/Gas 6. Put the potatoes in a large pan and cover with water. Bring to the boil, then reduce the heat and simmer the potatoes for 15 minutes until very soft. 5. While the potatoes are cooking, brush the pastry parcels with egg and bake for 15-18 minutes until puffed up and golden brown. 6. Drain the potatoes and return to the pan. Mash with the butter, cream and truffle oil until smooth. Season with salt and pepper. Serve the Wellingtons with truffle mash and roasted root vegetables. Please note this recipe is the contestant's own and has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold. Ben Huckerby tried some marinating magic on his starter in Come Dine With Me West Yorkshire
Serves 4 Ingredients
2. Half fill a medium pan with water and bring to the boil. Add the asparagus and cook for 4-5 minutes until just tender. 3. Heat 1 tbsp of the oil in a small non-stick frying pan and fry the prawns for about 5 minutes or until cooked through and completely pink, turning regularly. Season with salt and pepper. 4. Toss the rocket leaves with the remaining olive oil and arrange on four plates. Drain the asparagus. Top the rocket leaves with the cooked prawns and asparagus. Drizzle over the balsamic glaze. Serve. Please note this recipe is the contestant's own and has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold. Fiesty grandma Jan turned to Turkey for inspiration for her dinner party starter. She served up this substantial soup to her guests when Come Dine With Me went to Newport
Serves 4 - See Image Ingredients
2. Leave the bulgur wheat and mint to one side and stir in all other ingredients. 3. Simmer for 30-35 minutes stirring occasionally then set aside until ready to serve. 4. When you're ready to serve, warm the soup through. Add water if it's too thick. Stir in the bulgur wheat and mint and cook a further 10 minutes. Tip: To make this recipe suitable for vegans, simply leave off the topping. 5. Melt the topping ingredients together in saucepan until sizzling. Drizzle over the soup and serve with a chunk of bread Please note this recipe is the contestant's own and has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold Recipe taken from ' The Sultans Kitchen' by Ozcan Ozan Tony goes for a perennial dessert winner with this chocolate mousse recipe. Find out what else went on when Come Dine With Me went to Newport
Serves 6-8 - See Image Ingredients
2. Allow the tofu to stand for about 15 minutes or until roughly 80ml of liquid has drained out. Discard the liquid and transfer the tofu to a food processor. Blend until just smooth. 3. Soften the chocolate with the maple syrup in a double boiler or bowl over pan of hot water, set over a low heat. Stir gently with a rubber or plastic spatula until it’s melted and combined. 4. Pour the chocolate mixture into the food processor with the tofu and add the vanilla extract and salt. Blend until creamy, scraping down the sides once or twice to ensure everything is well mixed. 5. Spoon the mousse into four espresso cups or wine glasses and leave to set for an hour or so in the fridge before serving. Please note this recipe is the contestant's own and has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold Julia Knight looks to set things off with a chilli chocolate depth-charge of a dessert
Serves 5 - See Image Ingredients
2. Whisk egg whites until they form peaks, add sugar and whipped cream and fold into the chilli mixture. Pour into individual cups, garnish with cream and cherries and decorate saucer with kiwi and strawberries. 3. Chill for a minimum of 4 hours before serving. Ashley gets creative with this artistic pud. Will her flair win the day and the Come Dine With Me Sunderland crown?
Serves 5 Ingredient:
Method: How to make brandy snap cups with blackberry and lemon ice 1. To make the blackberry and lemon ice, dissolve the sugar in 125ml water over a low heat, stirring occasionally. Bring to the boil and boil hard, without stirring, for 2 minutes. Remove from the heat and leave to cool. 2. Puree the blackberries and lemon juice in a blender or food processor. Add the cooled syrup to the fruit and blend together thoroughly. Press through a fine sieve into a freezer-proof container and cover with a lid. Freeze for 3-4 hours until slushy, then remove and smash with a fork to break up the ice crystals. Return to the freezer for a further 4 hours. 3. To make the brandy snap cups, preheat the oven to 190ºC/gas mark 5. Sift the flour, ginger and cream of tartar into a bowl. Put the butter, sugar and syrup in a small pan over a low heat and stir until the sugar dissolves. Cook gently for a minute then remove from the heat and stir in the flour mixture until smooth. 4. Spread half the brandy snap mixture over a shallow non-stick baking sheet. Bake in the centre of the oven for 5-7 minutes or until the mixture has spread thinly across the baking sheet and has become brown and bubbly in places. 5. Remove from the oven and while still warm, cut into roughly 21x 6cm rectangles – make a template from baking parchment or cardboard if you like. Working very quickly, roll the rectangles into cylinders and place inside a 6cm plain cutter for 30 seconds to set the shape. Gently ease out of the cutter and put aside while another four cylinders are created. If the biscuit becomes too hard, pop back in the oven for a few seconds until softened. 6. Spread the remaining brandy snap mixture over the baking sheet and cook for 5-7 minutes as before. Whilst still warm, cut out five discs using the 6cm plain cutter and five small discs using a 3cm cutter. Cut five 10cm discs out of the remaining biscuit to form saucers for the cups and put on a baking tray lined with baking parchment. 7. Return the 6cm discs to the oven for a few seconds until warm. Immediately press the brandy snap cylinders into the warm biscuits to make cup shapes. Put on the saucers. Return the smaller discs to the oven for a few seconds then place one in the overlapping crease of each cup and bend backwards to make handles. Chill in the freezer until hard. 8. To serve, scoop the blackberry and lemon ice into the brandy snap cups. Top with whipped cream and serve immediately. Please note this recipe is the contestant's own and has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold. Kishor Paw cooked up a balti house classic in Come Dine With Me Birmingham
Serves 4 Ingredients:
1. Put the yogurt in a large bowl and stir well. Add 1 tbsp of the sunflower oil, the ginger, chill, garlic, cumin, coriander and chilli powder. Mix thoroughly then add the lemon juice and salt to taste. Add a few drops of red food colouring if liked. 2. Stir the chicken into the yogurt mixture, cover and leave to marinate in the fridge for a minimum of 4 hours and up to 8 hours. 3. Heat a large non-stick frying pan and add the remaining oil. Drain the chicken in a colander to remove the excess yogurt. Put the cinnamon stick and curry leaves in the frying pan and stir fry for 1-2 minutes. Add the chicken and stir fry for about 10 minutes over a medium heat until cooked through and nicely browned. 4. Spoon the chicken into a warmed dish and garnish with fresh coriander. Please note this recipe is the contestant's own and has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold. |
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