‘Bubbalicious’ Trish triumphs

Trish Difford, winner of the Port Elizabeth leg of the hit BBC TV Entertainment cooking series ‘Come Dine with me South Africa’, with her prawn dish for which she is sharing a recipe today. Pictures: Salvelio Meyer

Trish Difford, winner of the Port Elizabeth leg of the hit BBC TV Entertainment cooking series ‘Come Dine with me South Africa’, with her prawn dish for which she is sharing a recipe today. Pictures: Salvelio Meyer

SHE’S impulsive, over the top and the newest darling of South African reality television. Meet Trish Difford, aka Bubba, whose crazy and comedic antics on the hit BBC Entertainment cooking series Come Dine With Me South Africa caused a frenzy on social media – and on The Herald letters page – this week.
Most viewers said they adored “bubbalicious” Trish, of Walmer, while others were shocked at her admission that she loves to walk around naked and is the self-proclaimed “queen of smut”.
Trish, who spent many years in the travel industry and is now managing her own rental property portfolio, won Monday night’s Port Elizabeth episode of Come Dine With Me South Africa – the final one filmed in the city.
“Bubba” – a nickname she has had since childhood – met up this week with her fellow contestants and by now “firm friends” Everton Hansen, Claerwen Hart and Theo Scholtz to watch the episode in which each of them got a turn to host a dinner party for the others.
Trish received an overall score of 23 out of 30 from her guests, winning R10000 in the process.
Her Mexican-themed menu included fiery chicken livers to start, salpicon or strips of beef belly with fragrant accompaniments for main and an orange-flavoured creme caramel or flan for pud. But Trish didn’t just cook up a storm – she was shown swigging tequila from the bottle while prepping her meal, roping Everton into doing “body shots” with melted chocolate and even mastering the art of “twerking” in his lounge, besides threatening to go skinny-dipping in Claerwen’s pool.
“I loved every minute of it and would do it all over again,” said Trish, who with her partner, William Kew, is a keen biker and member of the Red Devils Club in Walmer.
The four contestants and their friends and families piled into the Villers Road clubhouse on Monday night where they watched the show on a big screen with about 80 people.
“Everton should never cook again,” said Theo, while Everton, again sporting his trademark bowtie, said he loved the show as he’d met and made friends with people he would normally never have mixed with.
Claerwen, an estate agent, quipped that she was the only one of the four “who can actually cook”.

Trish, second from left, catches the show on the big screen with, from left, Theo Scholtz, Everton Hansen and Claerwen Hart.

Trish, second from left, catches the show on the big screen with, from left, Theo Scholtz, Everton Hansen and Claerwen Hart.

Prior to the screening Trish confessed she was “nervous” to see her episode, “especially the bit filmed on my night as I was completely sloshed from all that tequila”.
She said she’d always loved dressing up in costume and so had a different outfit for every course, including one as a Mexican bloke whose moustache kept drooping into the food – much to her guests’ amusement. She said everything on her night went to plan save for the dessert, which hadn’t set properly.
“It should really be made the day before but because of the filming schedule I started making it quite late in the day.”
Catch Come Dine With Me South Africa series 3 on BBC Entertainment on channel 120 on Mondays at 8pm.

trish-003

Recipe: Bubba’s hot and spicy prawns

Ingredients

1 tbsp canola oil
1 large jalapeno chilli, finely chopped
2 red bird’s eye chillies, finely chopped
2 garlic cloves, minced
1 lemon grass stalk, finely chopped, or 3 whole ones dried
1 red onion, very finely chopped
2 tbsp tom yum paste
400g tin of coconut milk
½ cup fish stock
3 lime or lemon leaves
juice of 2 limes or lemons
1 tbsp brown sugar
2 tbsp fish sauce
20 large prawns, shelled and deveined
250g cherry tomatoes
2 tbsp crème fraiche
Fresh coriander and slices of red chilli to garnish before serving

Method

Heat oil in a heavy based pot. Add chillies, garlic, lemon grass and onion and sauté until golden. Add tom yum paste and cook for 30 seconds. Add coconut milk, stock, lime/ lemon leaves and juice, brown sugar and fish sauce.
Bring to a simmer and cook for 10 minutes without lid. Toss in the prawns and tomatoes and cook for five minutes, or until prawns are cooked.
Season to taste by adding more lime/ lemon juice, fish sauce or sugar. Fold in crème fraiche.
Divide between four bowls. Garnish with coriander and chilli.
Serve with a fresh ciabatta loaf and a salad of your choice.

Advertisements
This entry was posted in Foodie news and events, Foodie personalities' recipes and tagged , , , , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s