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Come Dine With Me South Africa 7: Episode 2 recipes

Written by TVSA Team from the blog BBC Lifestyle on 19 Nov 2021
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Another four Joziburg South Africans delivered menus galore on Wednesday's Come Dine with Me South Africa, which was won by Hugh Fraser who served meals inspired by his world travels.

His competition consisted of digital marketer Adele, law student Robyn and gin distributor Themba.

These are the recipes they made:

Adele


 
NAME OF DISH Cheese filled phyllo pockets served with roasted tomatoes and onion marmelade
RECIPE SERVES (no of people) 6
PREPERATION TIME 30 min for filling, cool for 30 min, 20min prep – oven for 25min
Total time 1:30
INGREDIENTS Quantity & unit Ingredient
  I box – use 4 sheets approx Phyllo pastry
  1 tub Marscapone cheese
  1 tub Ricotta cheese
  To taste Salt & black pepper
 
 
½ cup Cheddar cheese
  1 tub Cream cheese
  To taste Herbs
Tbsp or so Onion marmelade
Punnet Vine/Rosa tomatoes
METHOD
  1. Iin the nutribullet mix up the cheeses and spice and chopped onion
 
  1. Cut the phyllo in the size needed – squares, coat each layer with a mix of olive oil and melted butter
 
  1. Scoop tablespoons of the cheese mix into the phyllo and ‘tie’ at the top.
  2. Place in fridge until ready for the oven
 
  1. Place vine tomatoes in a roasting dish with olive oil and herbs and veg seasoning – roast for 30 min
  2. Put the phyllo into the oven for 25 min at 180C or until brown
 
  1. Serve on a tbsp of onion marmalade and tomatoes on the side
NOTES  
 
NAME OF DISH Oxtail with mash and green beans
RECIPE SERVES (no of people) 4 - 6
PREPERATION TIME 45min plus 1.5hr to cook
INGREDIENTS Quantity & unit Ingredient
  1 – 1.5kg oxtail
  1 Stalk of celery
  1-2 onion
  3 bay leaves
 
  1-2                       Garlic cloves
 
 
300 ml Red wine
  2 cups Beef stock
  1 packet Tomato puree
  To taste Salt & pepper
½ tsp Thyme
METHOD 1. Brown the oxtail in the instant pot on saute mode
  2. Remove meat, fry together, onion, garlic, celery for 10min
  3. Add meat, thyme and bay leaves.  Stir in wine, stock and puree
  4. Cook on high pressure for 1.5hr – natural release for 30min
  5. Boil potatoes, once soft, drain, mash with butter and cream
  6. Fry the edamame beans in oil with salt and pepper
NOTES
  • Serve with mash and edamame beans
  
NAME OF DISH Ouma’s appletart served with cream and cardamom and ginger ice cream
RECIPE SERVES (no of people) 4
PREPERATION TIME 25 min, plus 25min to bake – ice cream to freeze 6 hrs
INGREDIENTS Quantity & unit Ingredient
  3tbsp butter
  1 cup sugar sugar
  1 tsp Baking powder
  1 tsp vanilla
  3 eggs
  1 cup flour
  1 tsp Vanilla extract
 
 
¼ cup milk
  Sauce  
  ½ cup Milk
  ½ cup Amarula
  ½ cup Sugar
  1 tin Ideal milk
  Icecream  
  ½ tin Condensed milk
600ml Cream
1 tsp Vanilla
Ginger and cardamom To taste
METHOD 1. Mix the butter and sugar
  2. Add eggs
  3. Sift flour, baking powder and salt and add to with the milk to the mix
  4. Into dishes, add apples
  5. Bake for 25min on 160C
6. Sauce – add all ingredients to boil, and pour over the tarts
7. Ice cream – add cream, and condensed milk in mixer, add the spice to taste.  Into loaf pan into freezer for 5 hours
 

 Hugh


 
NAME OF DISH Khachapuri cheese bread
with aubergine
walnut roses
RECIPE SERVES (no of people) 4
PREPARATION TIME 4 hours, including proving of dough
INGREDIENTS Quantity & unit Ingredient
  1 cup Milk
  2 packs Yeast
  3 cups Flour
  110g Soft butter
  500g Mozzarella
 
 
340g Goat cheese
  To taste Salt and pepper
  1 egg
3 Aubergines
Mix Walnuts, onion,garlic,parsley,saffron,coriander, white wine vinegar
Method: Bread
  1. Warm the milk to lukewarm. About 38 degrees.
  2. Pour half the milk into a bowl, sprinkle the yeast and half a teaspoon of sugar. Stir and allow to sit for 10 minutes. Stir in the rest of the milk.
  3. In a large bowl place 3 cups of the flour, make a well in the middle. Pour in the yeast mixture a teaspoon of sugar and the butter. Stir with a wooden spoon until a firm ball is made.
  4. Place the dough on a wooden board and knead for 10 minutes. Place in a greased bowl, cover with a tea towel and allow to double in size for about an hour and a half.
  5. Punch down in size and allow to rise again, about 40 minutes.
  6. Meantime, grate the mozzarella and crumble with the goat cheese. Mix with the egg.
  7. Preheat the oven to 190 degrees. Punch the double down and roll out on a wooden surface.
  8. Create a boat with the dough, folding at the ends. Fill with the cheese mixture.
  9. Brush the top with butter and bake for an hour.
  10. Serve warm.
Method: roses
  1. Cut eggplant lengthwise so you get 3-4 pieces out of one.
  2. Place them in a bowl and add salt. Leave it like that for at least 30 minutes so that eggplant softens.
  3. Fry them on both sides. Do note that it will require lots of oil to fry them well. Once you are done let them cool.
  4. Meanwhile, ground walnuts in food processor along with the dried herbs.
  5. Remove the mixture from the bowl.
  6. Finally, chop the onion and fry in the same pan you fried the eggplants. Once it’s cool, add to walnut mixture with its oil.
  7. Add pressed garlic, chopped parsley, vinegar, peppers, and salt to the walnut mix and mix them with your hands.
  8. Take fried pieces of eggplant and spread the walnut mixture very lightly. Either roll it or fold in half.
  9. Once done, add pomegranate seeds for decoration.
 
NAME OF DISH Libyan Fish Tagin
RECIPE SERVES (no of people) 4
PREPARATION TIME 1 hour
INGREDIENTS Quantity & unit Ingredient
  2 Red peppers
  1.3kg Tomatoes
  ¼ cup Olive oil
  1 medium Onion
  6 Cloves garlic
  1                           Chilli
 
 
1 tsp Cumin
  1tsp Caraway
  ½ tsp Cinnamon
  1kg hake/ kingclip
¼ cup Coriander, fresh
¼ Parsley
2 Lemons
Harissa paste  
METHOD
  1. Blister the peppers on a gas ring. When black, sweat in a plastic bag.
  2. Blanch the tomatoes to remove the skins. Then mash the tomatoes.  
  3. In the tagine, cook the onion. Add the chilli and garlic. Add the spices. Cook for about 30 minutes.
  4. Add the fish and cook for about 8 minutes.
  5. Serve with the parsley, coriander, lemon and harissa.
 
 
Potatoes: chop, boil, bake in oven for one hour with herbs
 
 
Spinach: steam until wilted
NOTES  
 
NAME OF DISH Lemon Basil Ice-cream and nut crumble
RECIPE SERVES (no of people) 4
PREPERATION TIME 24 hours, including prep and chilling and freezing
INGREDIENTS Quantity & unit Ingredient
  300ml Milk
  30 Basil leaves
  Rind of Lemon
  100g Caster sugar
  4 Egg yolks
  Juice of 1 Lemon
  150ml Whipping cream
METHOD
  1. Heat milk to just before boiling. Add basil leaves and lemon rind. Leave to infuse for an hour.
  2. Beat sugar and yolks until pale.
  3. Strain and press milk and basil. Stir fluid into the egg mixture.
  4. Using a temporary bain marie, stir the mixture until it thickens slightly.
  5. Add lemon juice to custard.
  6. Beat cream lightly, add to custard.
  7. Freeze in an ice cream maker.
Nut Crumble Add Macadamia nuts, brown sugar and butter to food processor and pulse until resembles coarse sand.
 

Robyn


 
NAME OF DISH  Remy’s Vegetable soup with freshly baked bread 
RECIPE SERVES (no of people)  6 - 8  
PREPERATION TIME  4 hours 
INGREDIENTS   Quantity & unit  Ingredient  
  1 kg   bag of soup vegetables: Includes carrots, turnip, potatoes and celery 
  Large onion finely diced 
  Beef cube 
  ½ cup   flour 
  ½ cup / bunch  Fresh herbs 
 
 
1tsp   Garlic
  To taste  Salt and pepper 
  ½ cup  White sugar 
1 ½ tablespoon   Dry Yeast 
¼ cup  
 
5-6 cups  
vegetable oil 
 
Flour 
  White paper
METHOD FOR SOUP 
  1. Grate All vegetables. 
  1. Put water in pot and add seasoning 
  1. Add grated vegetables and wait for them to be soft 
  1. Add flour and water to thicken soup 
  1. Serve with freshly baked bread 
Method for bread:  
  1. In a large bowl, dissolve the sugar in warm water and then add yeast. Allow to proof until yeast resembles a foam, Give it 5 minutes 
 
  1. Mix salt and oil into the yeast. Mix in flour one cup at a time 
 
  1. Knead dough for 7 minutes. Place in well oiled bowl and turn dough to coat. Cover with a damp cloth. Allow to rest until doubled in size. (Leave for 1 hour) 
 
  1. Punch dough down. Knead for 1 minute and divide in half. Shape into rolls and place on a greased tray. Allow to rise for another 30 minutes 
 
  1. Finely chop onions, chillies, coriander and mint, add to mixture. Add Ginger and garlic paste and mix all together 
 
  1. Bake at 175 degrees Celsius for 30-40 minutes 
 
  1. Cool, brush with butter and enjoy  
 
 
NAME OF DISH  Belle’s Oxtail in red wine sauce served with creamy mashed potatoes
RECIPE SERVES (no of people)  4 - 6 
PREPERATION TIME  4 hours 
INGREDIENTS   Quantity & unit  Ingredient  
  1 kg  Bag of carrots 
  2kg  Oxtail 
  Bottle of Nederburg Pinotage 
  1 bunch  Fresh Thyme 
  Bay Leaf 
  1 bunch  Fresh Rosemary 
 
 
1tsp   Garlic 
  1tsp  Cumin seeds 
  Large onion, diced 
 
 
 
 
 
 

 
1  tbsp  Ginger-garlic paste 
  Cream
Knorr Beef and Onion Soup 
To taste  Salt and Pepper 
Potatoes 
Onions 
  Oil and water
½ tsp  Vanilla essence 
½ Cup  Milk 
Butter 
  Samp
METHOD  
  1. Clean and cut oxtail into smaller portions. Trim off extra fat. Lightly coat oxtail with plain flour and shake off excess flour. 
 
  1. Melt butter in a frying pan. Fry oxtail for 10 to 15 minutes till brown. Set aside. 
 
  1. Sauté onion for 15 minutes. Pour in red wine and cook for a while. Mix in beef and onion mixture, thyme, beef stock and bay leaf. Bring it to a boil. Toss oxtail into the mixture. Cover and cook over low heat for 3-4 hours till tender. Remove bay leaf. Correct consistency and season, add boiled carrots.  
METHOD FOR MASHED POTATO 
  1. Peel 6-8 potatoes and cut in cubes. Boil potatoes with salt until they’re soft. 
 
  1. Mash potatoes with butter until smooth with no lumps and mix in milk, white onion soup and vanilla. Add pepper for seasoning 
 
  1. Caramelize Onions and add to top of mashed potatoes when serving 
   
 
 
NAME OF DISH  Alice’s Winter Wonderland Malva Pudding 
RECIPE SERVES (no of people)  6-8 
PREPERATION TIME  30-40 minutes 
INGREDIENTS   Quantity & unit  Ingredient  
     
  1 cup   Flour 
  1 Cup   Sugar 
  Egg 
  1 tsp  Bicarb 
  1 Cup   Milk 
  2 Table Spoons   of Apricot Jam 
  60g  Butter/Margarine melted 
  Syrup   
 
 
125g  Butter/Margarine 
  1 Cup  Sugar 
  5ml  Vanilla Essence 
  1 Cup  Fresh Cream 
  ¼  Rapidly boiling water 
  Can of Whipped cream 
     
  1 Punnet  Strawberries 
1 Tin   Canned apricots 
   
   
METHOD FOR MALVA PUDDING 
  1. Preheat oven to 180 degrees.
  2. Put everything into a bowl, mix well, together.
  3. Grease your pan, place in oven dish and bake for about 20-30 minutes, should not be overbaked.
  4. Just ensure mixture is baked through before removing. 
   
METHOD FOR SYRUP 
  1. Melt butter. Add sugar and vanilla essence, once melted add fresh cream. Once it starts boiling, add half a cup of rapidly boiling water, stir well.  
 
  1. The minute it starts boiling remove from the plate. Once cake is baked, remove from the oven and immediately pour syrup onto the cake. Covering completely and jabbing little holes all around to ensure saturation.  
 
  1. Leave to soak through and serve with whipped cream and custard. Add Strawberry and apricot on top. 
 
 

Themba


 
NAME OF DISH A Bao to Start
RECIPE SERVES (no of people) 4
PREPERATION TIME 3 hours
INGREDIENTS Quantity & unit Ingredient
1 kg Yeast
1 Milk
4 Sugar
2.5 Cups Flour
1.5 tsp Baking Powder
1/4 cup Olive Oil
1kg Pork Belly
1 litre Coca Cola
Teaspoons Spices
6 Limes
200mls milk
METHOD 1.Cook Pork in Pressure Cooker for 1 hour with Cola and Spices. Mix Milk, Yeast, Sugar and leave to rest .
2. Mix Flour , baking powder , sugar , olive oil. Mix Yeast and Flour until dough formed . Kneed dough on a counter top for 5 mins . Place dough in a oiled bowl for 2 hours to rise .
3. Reduce Cola , Soy Sauce and Sugar .
4. Remove Pork from cooker and shred with a fork on a baking tray . Coat with Cola Reduction . Crisp on High Heat.
  5. Roll dough out flat and cut into desired circles .
Fold discs in half and brush the inside side with oil . Rest again for 30 mins.
3.             Cut Tomato , Red Onion , Chillie , Coriander and Combine with Lime Juice .
3.   Place cooking paper in the steamer and place boa buns inside . Steam for 12 mins . Rest in pot for 3 mins after.
6.             Serve pork on Buns with salsa with a lime wedge and dollop of sour cream on the plate .
NOTES  
 
NAME OF DISH Time to Duck
RECIPE SERVES (no of people) 4
PREPERATION TIME 3 Hours
INGREDIENTS Quantity & unit Ingredient
4 Duck Legs
  Thyme /Garlic
  Salt Pepper
1 Tub 250g Duck Fat
2 heads Cauliflower
1 knob Butter
  Garlic Powder
12 Baby Carrots
1/2 Cup Balsamic Vinegar
METHOD Place Duck legs in a shallow dish , with salt and pepper , Thyme Duck Fat and place in the oven for 2 hours .
Break up cauliflower heads and steam for 15 mins .
Blitz cauliflower with a knob of butter , seasoning .
Place carrots in a silver disposable tray with olive oil and balsamic along side duck for 30-40 mins .
In a pan reduce Red Wine , stock , Thyme for jus
Plate
NOTES
  • Offer a nice bottle of Red .
 
NAME OF DISH Thieves Baklava
RECIPE SERVES (no of people) 4
PREPERATION TIME 2 hours
INGREDIENTS Quantity & unit Ingredient
  8 sheets Phyllo Pastry
2 Cups Mixed Nuts
2 Table Spoons Cinnamon
2 Table Spoons Raw brown sugar
1 Cup Sugar
1 Cup Water
250g Metled Butter
1 Cup Full fat cream
1 tsp Vanilla extract
1 Orange
   
METHOD Make a vanilla and citrus syrup from Sugar and Water over high heat with Vanilla and Orange essence . ( Cool in fridge once done )
Blend nuts , Roast in a pan . Mix Nut mixture with Cinnamon and Sugar . Melt Butter  .
Spread 4 sheets phyllo pastry , Coat top sheet with Butter , Dust Nut Mixture and roll .
Cut into wheels and place in shallow buttered dish . Pour excess melted butter over all wheels .
Place in oven for 1 hour or until golden brown .
Remove and Pour syrup over while very hot .
Leave to soak up syrup until serving time .
Whip cream .
Serve Baklava with cream and mint leaf .
Make an accompanying coffee .
 

Shows in this post: Come Dine With Me South Africa

Channels in this post: BBC Lifestyle



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