The crazy kids of Come Dine With Me South Africa returned to BBC Lifestyle on Wednesday (15 November) for a ninth season of dinner time antics.
We were in Durban for the week, as a toast to its return as a series location. The show used to feature hosts in Durban but that stopped for many seasons so it was good to see Durban back. Bring on more new places!
The contestant menu consisted of: clean freak Sanele Gumede, who hates dirty people, loud physiotherapist Lianca Dookran, cheesy joker Brad Alexander and content creator and royalty addict Her Majesty Valentine Sterling-Court.
The R10,000 winner's plate went to Lianca who served up a most delicious looking starter experience that you could cram in your mouth like Faraway Tree sweets.
These are everyone's recipes:
Sanele Gumede
| NAME OF DISH |
Trio of Italian Pastas |
MENU PREP SEQUENCE
(1st, 2nd, 3rd) |
Starter |
| RECIPE SERVES (no of people) |
4 people |
| PREPARATION TIME |
1 hour |
| INGREDIENTS |
Quantity & unit |
Ingredient |
| |
X3 |
Medium sized onions and tomatoes |
| |
X1 each |
Red, yellow & green peppers |
| |
500g |
Woolies ground mutton mince and mince soup |
| |
|
Spaghetti, Penne, and Tagliatelle |
| |
|
Prawns, butter and sauce |
|
500g veggies, 1 tray of chicken breasts |
Stir-fry veggies, chicken breasts stir fry and sauce |
| |
200g x 2 |
Napoletana Sauce |
| METHOD |
- Boil pastas in different pots.
|
| |
- For Spaghetti Bolognese - Fry onions & pepper in a heated pan, add curry powders: Garam Masala, Rajah hot curry powder and Mother-in-Law.
|
| |
- Add Napoletana Sauce and tomatoes - once heated add spaghetti.
|
| |
- Penne – heat pot and add butter, stir-fry veggies add aromat and black pepper. Add chicken breasts on the stir-fry and sauté until chicken breasts are golden brown. Add mushrooms and sauce to finish.
|
| |
- Tagliatelle Sea Food Pasta - shop bought.
|
| |
Spaghetti Bolognese (ground mince and spaghetti).
Penne with Stir Fry (stir fry veggies, chicken breasts stir fry, and mushroom sauce).
Tagliatelle Sea Food Pasta (prawns, butter, and sauce)
|
| NAME OF DISH |
Indian Lamb Curry |
MENU PREP SEQUENCE
(2nd) |
Main |
| RECIPE SERVES (no of people) |
4 people |
| PREPARATION TIME |
2 ½ hours |
| INGREDIENTS |
Quantity & unit |
Ingredient |
| |
X2 |
Medium sized onions |
| |
X1 each |
Red, yellow & green peppers |
| |
X4 |
Baby potatoes |
| |
2,5kg |
Perfectly cut lamb pieces |
| |
1 tsp of each |
Paprika
Garam Masala
Rajah hot curry powder
Mother-In-Law
Ground Cumin
Coriander
Cayenne Pepper
Turmeric
Black Pepper
Jeera Powder
Imfihlo
Crushed garlic |
|
500g |
Woolies plain yoghurt |
| |
|
3 Star Seeds
8 Curry leaves
1 bayleaf
1 chilli
2 cinnamon sticks
2 mutton stock cubes |
| |
|
Vegetable oil & water |
| METHOD |
- Marinade lamb pieces with plain yoghurt overnight.
Chop all the vegetables and put the pot on high heat, add 3 tablespoons of vegetable oil in the boiling pot.
|
| |
- When the oil starts to heat up, add star seeds, cinnamon sticks, and curry leaves.
|
| |
- Add onions, peppers, and crushed garlic on the pot. Add all tsp of all curry powders. After 3minutes of frying add chopped tomatoes.
|
| |
- Add the pieces of lamb and stir together and after 3 minutes add boiling oil (with stock).
|
| |
- Boil for 1 hr and 45 minutes, thereafter add potatoes and coriander.
|
| |
- Let it simmer and add brown onion flavoured soup.
|
| NOTES |
Served with dressed basmati rice and salads (shop bought salads).
|
| NAME OF DISH |
South African Peppermint Crisp Tart |
MENU PREP SEQUENCE
(1st) |
Dessert |
| RECIPE SERVES (no of people) |
4 people |
| PREPARATION TIME |
30 - 40 minutes |
| INGREDIENTS |
Quantity & unit |
Ingredient |
| |
200g x2 |
Tennis Biscuits |
| |
350g x1 |
Nestle Caramel Treat |
| |
250ml x2 |
Woolies Whipping Cream |
| |
Big bar x1 |
Peppermint Crisp Chocolate |
| METHOD |
1. Pour 500ml fresh cream in a bowl. I whisk until the mixture is thick.
|
| |
2. Add 300g caramel to whisked cream.
|
| |
3. Grate the peppermint crispy chocolate.
|
| |
4. Layer tennis biscuits on a tray and add the mixture over it. Repeat into 4 layers. Garnish with the peppermint crushed chocolate. Pop it in the fridge for at least 4 hours before serving.
|
Lianca Dookran
Lianca's recipes are handwritten so we're publishing them differently: first pics of each, followed by the recipes all-in-one.
Her meals were...
Samoosas and Pani Puri
Lamb Saag
Chai Panacotta
Her recipes:
Valentine Sterling-Court
| NAME OF DISH |
”SO HAPPY TO HAVE YOU ALL PRESENT”
Bacon, butternut and feta phyllo pastry parcels. |
MENU PREP SEQUENCE
(1st, 2nd, 3rd) |
Starter |
| RECIPE SERVES (no of people) |
6 |
| PREPERATION TIME |
40 minutes |
| INGREDIENTS |
Quantity & unit |
Ingredient |
| 2 cloves |
garlic |
| 1 |
butternut |
| 1 pack |
bacon |
| 1 block |
black pepper feta |
| 0.5 roll |
Phyllo pastry |
| 1 |
onion |
| 1 |
vegetable stock cube |
| 2 |
cubes chicken stock &
seasoning to taste |
| METHOD |
1. Cook off onions, garlic and bacon.
|
2. Chop and boil butternut until soft.
|
3. Add butternut to bacon and fried onions, add chicken stock and season to taste.
|
4. Add feta once cooked and then cut phyllo pastry into 6
squares.
|
5. Add filling into the middle of each pastry square and fold up like parcels.
|
6. Set aside ready to bake when the guests arrive.
|
7. Rocket and balsamic reduction will be added for garnish when plating up.
|
NOTES:
Corn starch may be added if the filling needs to be thickened. |
| NAME OF DISH |
"The pasta few nights have been amazing, let’s keep these good vibes going.” |
MENU PREP SEQUENCE
(1st, 2nd, 3rd) |
Main |
| RECIPE SERVES (no of people) |
8 |
| PREPERATION TIME |
30 minutes |
| INGREDIENTS |
Quantity & unit |
Ingredient |
| 1 |
onion |
| 1 head |
garlic cloves, minced |
| 1 |
chorizo sausage |
| 1 bag of 400g |
prawns |
| 1 |
red bell pepper |
| A generous glug |
olive oil |
| 800g |
flour |
| 8 |
eggs and 5 egg yolks from the pavlova |
| |
1 block |
parmesan cheese |
| |
1 tin |
tomato puree |
| |
1 tin |
tomatoes |
| |
half head |
garlic cloves |
| METHOD |
1. Starting with the prepped pasta dough from the night before, portion dough into 8 pieces and roll out each one using the pasta machine. Choose the tagliatelle setting on the pasta machine to make the pasta.
|
| |
2. Portion 8 pasta rings and set aside (to be boiled when
the guests have had their starters.)
|
3. In a pan, add olive oil, onions, garlic and seasonings.
|
4. Add your prawns and then chopped chorizo sausage.
|
5. Remove prawns and chorizo from the pan and add the tomato paste and tin of tomatoes.
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6. Let that cook and set aside.
|
7. Once guests have arrived - add heavy cream to the
tomato sauce and parmesan cheese with seasoning.
|
8. Add your prawns and chorizo back in and stir while reheating and combining flavours.
|
| |
9. To boiling water, add salt and the pasta for 2 minutes.
Once cooked, add pasta to the sauce and combine.
|
| |
10. Place everything up and garnish with parmesan cheese
and fresh parsley.
|
| NOTES |
Making the pasta dough by adding flour and the eggs together (well and kneading method)
Once your dough is done, leave to rest overnight in the fridge. |
| NAME OF DISH |
"This is a berry fig deal" - traditional eaton mess |
MENU PREP SEQUENCE
(1st, 2nd, 3rd) |
Dessert |
| RECIPE SERVES (no of people) |
6 |
| PREPERATION TIME |
2 Hours |
| INGREDIENTS |
Quantity & unit |
Ingredient |
| 8 |
egg whites |
| 2 cups |
castor sugar |
| 2 tsp |
vanilla essence |
| 1 punnet |
strawberries |
| 5 |
figs |
| 1 punnet |
raspberries |
| 1 tsp |
vinegar |
| 1 level dessert spoon |
corn starch |
| |
a splash |
of Ginger liqueur |
| METHOD |
1. In a large bowl, beach egg whites with a pinch of salt
until frothy.
|
2. Slowly add castor sugar and vanilla while beating.
|
3. Add vinegar and beat thoroughly.
|
4. Fold mixture and sift in corn starch.
|
5. Spread mixture onto a baking tray, building up the sides and making a hollow centre.
|
6. The oven should be heated up at 200’C. When heated, turn down to 150’C and place the pavlova into the oven. Bake for 20 minutes. when done, turn off the oven and leave inside for 20 minutes.
|
7. Chop fruit into quarters and soak in the ginger liquor with mint and crystallized ginger.
|
8. Whip some thick cream with 1 tsp of vanilla essence for
serving.
|
Brad Alexander
| NAME OF DISH |
Your Mom's Favourite |
MENU PREP SEQUENCE
(1st, 2nd, 3rd) |
Starter |
| RECIPE SERVES (no of people) |
4+ |
| PREPERATION TIME |
+/- 35min |
| INGREDIENTS |
Quantity & unit |
Ingredient |
| |
2kg |
Butternut |
| |
2 whole |
Brown Onions |
| |
350-500ml |
Orange Juice |
| |
250-500ml |
Fresh Cream |
| |
Added to taste |
Spring Onion |
|
To Taste |
Herbs and spices |
| |
To taste |
Garlic |
| |
|
Flour, Instant Yeast, Salt, Oil |
| METHOD |
1. Roast all veggies
|
| |
2. Blend to soup consistency
|
| |
3. Bake bread
|
| |
4. Lightly toast bread to serve
|
| NAME OF DISH |
Brad’s Style Chicken |
MENU PREP SEQUENCE
(1st, 2nd, 3rd) |
Main |
| RECIPE SERVES (no of people) |
4+ |
| PREPERATION TIME |
+/- 45 Minutes |
| INGREDIENTS |
Quantity & unit |
Ingredient |
| |
8 Breasts |
Chicken Breasts |
| |
2x Pack |
Streaky Bacon / Bacon Bits |
| |
2x pack |
Baby Spinach |
| |
200g approx |
Soft Feta Cheese |
| |
2x Pack |
Mushrooms – Button |
|
2KG combined |
Butternut
Baby Marrows
Carrots
Broccoli
Green beans |
| |
2KG |
Potatoes |
| |
|
Mustard,
Garlic
Butter.
Milk
Herbs
Spices (for mash) |
| |
1x Bottle |
White wine |
| |
To taste |
Honey and cream |
| |
200g approx. |
Cheese |
| METHOD |
1. Prep chicken stuffing – Wilt spinach, mushrooms and feta together (Chopped mushrooms for better consistency).
|
| |
2. Butterfly and season Chicken breasts – stuff with cooled stuffing.
|
| |
3. Cook bacon crispy, reduce the wine, add bacon, honey and cream to taste.
|
| |
4. Roast seasoned veg.
|
| |
5. Boil Potatoes with Garlic and Salt.
|
| |
6. Mash potatoes, milk, butter, cheese + herbs to taste.
|
| NAME OF DISH |
Somebody call 911 |
MENU PREP SEQUENCE
(1st, 2nd, 3rd) |
Dessert |
| RECIPE SERVES (no of people) |
4+ |
| PREPERATION TIME |
30 Min + plating 30 min (Fridge dessert) |
| INGREDIENTS |
Quantity & unit |
Ingredient |
| |
1x Box |
Nutticrust Biscuits |
| |
1x Packet |
Honeycomb / Whispers |
| |
1x Punnet |
Strawberries |
| |
1L |
Fresh Cream |
| |
12x eggs – incase I need to redo the meal |
Eggs |
|
1x brick |
Unsalted Butter |
| |
250g |
Castor Sugar |
| |
250g |
Dark Chocolate |
| METHOD |
1. Beat egg whites and castor sugar to soft peaks.
|
| |
2. Whip fresh cream and add egg yolks.
|
| |
3. Fold in melted chocolate to cream mixture.
|
| |
4. Fold in soft peak egg+sugar mixture to creamy chocolate mixture.
|
| |
5. Crush honeycomb and biscuit + thinly slice Strawberries.
|
| |
6. Plate layered desert and place in fridge to set, ready to serve in evening.
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