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Come Dine With Me South Africa 7: Episode 3 recipes

Written by TVSA Team from the blog BBC Lifestyle on 25 Nov 2021
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Week 3 of Come Dine With Me South Africa 7 and marketer Langa Khanyile sold himself so well he won the 10,000 big ones.

He was up against self-confessed diva Emanuela, comedy content creator Sipho and copywriter and Russia obsessed Tamlyn. 

These are their competing recipes... whose will you make?

Emanuela Dunn


 
NAME OF DISH Cod fish fritters drizzled with lemon butter sauce
 
RECIPE SERVES (no of people) 6
PREPERATION TIME 50 min plus 1 hour salting
INGREDIENTS Quantity & unit Ingredient
  250 g Boneless and skinless cod
  125g Rock salt
  500g potatoes
  ½ cup / bunch Parsley
  25g Baby capers
 
 
75g Smoked mozzarella cheese
  30g Parmesan
  120g fine stale breadcrumbs
1 Egg
500ml Sunflower Oil for frying
METHOD
  1. In a bowl, cover the cod with the salt, and refrigerate covered, for 1 hour. Meanwhile, peel and chop the potatoes, cook in a pot of boiling water until tender, then drain, mash and cool.
 
  1. Rinse cod under cold water to remove salt and pat dry. Chop half into ½ cm cubes and finely chop the rest and place in large bowl.
 
  1. Finely chop the parsley with the capers and chop the mozzarella into 1 cm cubes and add all to the cod.
 
  1. Finely grate parmesan and add breadcrumbs and potato. Season with black pepper, add the egg and mix well.
 
  1. Use wet hands to make approx. 20 balls or patties. Pour oil into a large shallow pan on medium-high heat. Fry fritters for 1-2 min on each side, until golden and crisp.
 
  1. Serve with Lemon Butter Sauce
Freshly squeezed lemon juice and melted butter with finely chopped leftover parsley.
 
 
NAME OF DISH Black risotto with roasted pear and gorgonzola cheese
 
RECIPE SERVES (no of people) 4
PREPERATION TIME 1 hour 30 min
INGREDIENTS Quantity & unit Ingredient
  2 litres chicken or veg stock
  1 onion
  3 sticks celery
  50 ml Olive oil
  300g black rice
  150ml                  red wine
 
 
4 Firm pears
  ½ bunch thyme
  50 g butter
  50g Parmesan cheese
100 g Gorgonzola
50 ml extra virgin olive oil
METHOD 1. Preheat the oven to 180ºC. Simmer your stock. Peel and finely chop the onion and celery and place in a large pot on medium heat with 1 tablespoon of olive oil. Cook for 10 minutes or until soft but not coloured.
 
  2. Stir the rice into the veg to toast for 3 minutes then pour in the wine. Let it cook and pour in the stock, and simmer for 1 hour, covered, stirring occasionally and adding small amounts of water if needed.
  3. Peel, quarter and core the pears. In a baking dish, toss with olive oil and pinch of sea salt and the thyme sprigs. Roast for 40 minutes or until soft and golden.
  4. To serve, beat the butter through the rice and then finely grate and beat in the parmesan. Pour on a serving platter and top with the roasted pears, add nuggets of the gorgonzola and drizzle with extra virgin olive oil.
 
NAME OF DISH Chocolate rum pudding served with crème fresh
 
RECIPE SERVES (no of people) 10
PREPERATION TIME 1 hour 20 minutes plus 4 hours cooling
INGREDIENTS Quantity & unit Ingredient
     
  200g Amaretti Biscuits
    Melted unsalted butter for greasing
  50g cup Raw brown sugar
  4 Large eggs
  500ml Whole milk
  3 heaped tablespoons Cocoa powder
  50ml Golden rum
  1 tsp Vanilla extract
 
 
100g Castor sugar
METHOD 1. Preheat oven to 160ºC and grease a long 1.5 litre loaf tin with butter. Melt the caster sugar in a small non-stick frying pan on a medium-high heat, until you get a rich caramel- swirl the pan to get the butter to melt. Carefully pour the caramel into the loaf tin and tilt until the base is evenly covered.
 
  2. Whisk the brown sugar with the eggs for 3 minutes or until light and thick. Whisk in the milk, cocoa, rum for 30 seconds and then crumble in and stir in the biscuits. Pour the mixture into the loaf tin.
  3. Half fill a deep sided roasting tray with hot tap water and sit the loaf tin in the centre. Carefully transfer to the middle of the oven and bake for 1 hour. Remove and leave to cool in the tin, then put into the fridge to chill for at least 4 hours or until needed.
  4. To serve, carefully run a knife around the edge of the tin and then gently turn out the dessert on to a serving platter or board, spooning over any caramel left behind. Serve with a spoonful of crème fresh.
 
 

Langa Khanyile
 
NAME OF DISH Oysters
RECIPE SERVES (no of people) 4
PREPERATION TIME 1 hour
INGREDIENTS Quantity & unit Ingredient
  40 large Fresh Oysters
  1 cup Red Wine Vinegar
  1 large Shallot
    Pepper corns
    Salt
 
 
  Lemon wedges
    Ice
    Caviar
  Horseradish sauce
  Tabasco sauce
METHOD
  1. Toast the black pepper corns in a pan and let them cool to room temperature.  Lightly crack the cooled pepper corns using a mortar and pestle and keep them aside.
 
  1. Dice the shallot and cover in the red wine vinegar
 
  1. Add the crushed peppercorns and let the mixture stand in room temperature for 30 mins
 
  1. Store the mixture in the fridge for it pickle
 
  1. Slice the lemon into wedges and store in fridge until ready to serve
 
  1. Place the oyster serving plate in the fridge and crush the ice using a food processor.  Place the crushed ice in a colander over a bowl and store in the fridge until ready to serve
 
  1. To serve:
Retrieve cold serving plate from the fridge and line with folded paper towel.Place a layer of crushed ice on the plate and place oysters on the ice.Serve with choice of garnishes-caviar, mignonette sauce, lemon, salt and pepper, horseradish, tabascosauce.
NOTES
  • Pair with sparkling wine
 
NAME OF DISH Seared salmon fillets
RECIPE SERVES (no of people) 4 - 6
PREPERATION TIME 1 hour
INGREDIENTS Quantity & unit Ingredient
  Salmon  
  1 kg Salmon Fillets
  6 tbsp Olive oil
  To taste Rosemary
  To taste Salt
  Greens  
 
 
500g Green vegetables
    Olive Oil
  Wasabi Mash  
  8 normal sized Baby potatoes (peeled and quartered)
½ cup Milk
4 tbsp Butter
  To taste Salt
  To taste Pepper
  1 tbsp Wasabi
METHOD (Fish & Green) 1. Heat two tbsp olive oil in pan with the green vegetables and brown with light salt and pepper, brown all over, in batches if necessary. Transfer to a plate and put to one side
  2. In the same pan add 1 tbsp of olive oil and rosemary and saute until you can smell the aroma.
  3. Score the salmon fillets with a sharp knife and drizzle the rosmary oil and salt into the scored salmon fillets.
  4. Heat 3 tbls of olive oil in a pan and place the salmon fillets skin down on the pan and sear the skin side until colour change reaches half way (about 2 mins)
  5. Flip the salmon fillets over for another minute and remove from heat
   
METHOD (Mash) 1. Boil water in a large pot.
2. Add the potatoes and cook about 15 minutes. Drain and set aside.
3. In a small saucepan heat the milk and half and half.
4. Add the butter and stir until melted
5. Add the milk and butter mixture in the potatoes and mash them until as smooth as desired
6. Add the salt, pepper, and wasabi and mix well.
NOTES
  • Plate the mash, green vegetables and salmon fillets and serve immediately.
  • Pair with White Wine (Chardonnay)
 
NAME OF DISH Chocolate cookie cheesecake
RECIPE SERVES (no of people) 6
PREPERATION TIME 4 hours
INGREDIENTS Quantity & unit Ingredient
  Biscuit Base  
  6 packs Oreo Cookies
  ½ cup Melted unsalted butter
  1/3 cup Brown sugar
  1 tsp Salt
  1 tsp Vanilla extract
  Filling  
  2 cups Full fat cream cheese, softened
  1 tsp Vanilla extract
 
 
1/2 cup Castor sugar
  2 Lemon juice
  1 tsp salt
  1/4 Lemon juice
  1 cup Thick cream
  250g Thickening agent (Maizena corn floor)
  1 tsp Cinnamon powder
  Topping  
Punnet Strawberries
Packet Oreo Cookies
  Honey
METHOD 1. Using a food processor crumb the Oreo cookies coarsely. Add to large mixing bowl and add melted butter, sugar, salt, vanilla and mix into a course, sand texture
  2. Press the mixture into the base of your induvial tins or springform pan, place in the fridge to firm up
  3. Beat the cream cheese and sugar together until creamy, add the lemon juice and beat through
  4. In a separate bowl whip the cream and fold into cheesecake mixture 1/3 at a time till all combined
  5. Spread cheesecake filling evenly over the base
6. Place in fridge to set for at least 2 hours (best overnight)
7. Crush Oreo Cookies and spread over the top of the set cheese cake
8. Glaze the strawberries with honey and halve each one with a knife
9. Decorate cheesecake with full Oreo Cookies and halved strawberries
 

Sipho Muchindu


 
NAME OF DISH Walk It Like I Talk It - Curried chicken feet
RECIPE SERVES (no of people) 4 - 6
PREPERATION TIME 30 min
INGREDIENTS Quantity & unit Ingredient
  1tsb salt
  14 Chicken feet, boiled
  2tsb mild curry powder
  50g apricot chutney brown onion cook in sauce
  1 Stalk Curry Leaves
 
 
8 Baby potatoes
  Parsley Handfull
  Rosemary Handfull
   
   
METHOD
  1. Heat oil in a pot and add the curry powder, use a wooden spoon to stir for a couple of seconds.
 
  1. Add the chicken feet and stir to combine. Cover the pot
 
  1. Once the chicken is cooked add 1 cup of water and continue to cook the chicken feet until the water has evaporated.
 
  1. Add the apricot chutney cook in sauce and curry leaves and cook for about 30 minutes.
 
  1. Mix in baby potatoes to serve.
 
  1. Garnish with Parsley
 
NAME OF DISH Knuckle Up
RECIPE SERVES (no of people) 4 - 6
PREPERATION TIME 1h30min
INGREDIENTS Quantity & unit Ingredient
  X5 SMOKED EISBEINS APPROXIMATELY 400G EACH PORK KNUCKLE
  4 tbsp HONEY
  HALF A CUP BBQ SAUCE
  4 TSB SMOKED PAPRIKA
  HANDFULL PARSLEY
  1 TSB                    SALT
 
 
HALF A CUP SOY SAUCE
  2 TSB PEPPER
  1  tbsp GARLIC POWDER
METHOD For Pork Knuckle: Mix all ingredients in a bowl then generously marinate the pork. Place in the oven for 1hr30min.
 
 
NAME OF DISH Portobellow mushrooms - to serve with mains
RECIPE SERVES (no of people) 4 - 6
PREPERATION TIME 15-20MIN
INGREDIENTS Quantity & unit Ingredient
  8 PORTOBELLO MUSHROOMS
  4 GARLIC CLOVES
  1 CUP CHEDDAR CHEESE
  1 TSB SALT
  HANDFULL PARSLEY
  HANDFULL           ROSEMARY
  2 TSB PEPPER
METHOD
  1. Mix ingredients into a bowl
 
  1. stuff mushrooms
                 Place in the oven for 15-20min at 190 degrees
  1.  
 
NAME OF DISH Blueberry yum yum
RECIPE SERVES (no of people) 6
PREPERATION TIME 4 hours
INGREDIENTS Quantity & unit Ingredient
  Blueberry Cheesecake Crust
 
 
  2 cups tennis biscuit crumbs
  ½ cup Melted unsalted butter
  1 tsp Vanilla extract
  Filling  
  500g blocks of cream cheese
  1 tsp Vanilla extract
 
 
1/2 cup Castor sugar
  2 Zest of lime
  1 tsp salt
  1/4 Lime juice
  2/3 cup SOUR cream
  7 WHOLE EGGS
  BLUEBERRY SAUCE SOUR cream
  4 CUPS frozen blueberries
  2 TSB cornstarch
  ¼ cup WATER
  1 TSB LEMON JUICE
  2 TSB SUGAR
METHOD 1. For crust: mix ingredients into a bowl then use a mixer to crush the biscuit while adding melted butter towards the end. Bake for 10min at 200 degrees, then reduce to 160 degrees and bake for 20min
 
  2. For cheesecake main: Mix Cream cheese, sugar, sour scream and eggs into a bowl and machine it for 5min, add vanilla extract at last minute. Mix ingredients into crust. (before next step) Bake for another 40min
 
  3. For blueberry sauce: Mix ingredients into a bowl top on finished cake to serve.
 
 

Tamlyn Wilson


 
NAME OF DISH Pot stickers done two-ways
RECIPE SERVES (no of people) 6
PREPERATION TIME 2 hours
INGREDIENTS Quantity & unit Ingredient
  1 packet Dim sum wrappers
  500g Pork mince
  2 tbl spoons Ginger
  4 tbl spoons garlic
  250g kimchi
  To taste Salt and pepper
  250ml                  Soy sauce
2 tbl spoons honey
100 ml Corn starch
500ml Mushroom stock
1 bunch Spring onions
1 Red onion
METHOD
  1. In a large frying pan, fry the onion, garlic, ginger and pork together. Pour in the soy sauce and honey. Add salt and pepper to taste. Set the miixture aside.
 
  1. Cook the spinach and mix with the cream cheese. Set aside.
 
  1. Prepare the dim sum wrappers out on a tray. Spoon three portions of mince onto 3 wrappers. Then spoon three portions of spinach and cream cheese into another 3 wrappers. Crimp and set aside.
 
  1. For the mushroom broth – boil 3 cups of water. Add in garlic, salt and pepper. Add mushroom stock and mix.
 
  1. To cook the pot stickers: Heat a frying pan, add a bit of oil and set 6 dim sum around in a circle on the pan. After 2 minutes, pour corn-starch and water into the bottom of the pan and cover for steaming. Repeat until all the mixture is finished.
 
  1. After 5 minutes – and once the corn-starch liquid has dried. Flip the pot stickers over onto a plate.
 
  1. Pour the broth into six bowls and top each bowl with 6 pot stickers.  Sprinkle spring onion as garnish.
 
NAME OF DISH Pan seared trout with bok choi and sweet potato
RECIPE SERVES (no of people) 6
PREPERATION TIME 1 hour
INGREDIENTS Quantity & unit Ingredient
  6 portions Fresh trout fillet
  4 tbl spoons Olive oil
  2 tbl spoons ginger
  2 tbl spoons garlic
  250ml Soy sauce
  2 tbl spoons       honey
 
 
3tsp  Sesame seeds
  2 bunches Bok choi
  Orange sweet potatoes
6 tbl spoons Butter to serve
400g Frozen peas
METHOD 1. Par-boil sweet potato then cut them into slices and pop in oven for 45 minutes.
  2. On a griddle pan, fry the bok choi with a bit of garlic and oil. Once done, set aside. Cook peas in microwave until soft.
  3. In a frying pan, place trout fillets in hot oil and fry for 5 minutes each side.
  4. Mix together soy sauce, garlic, ginger, honey and sesame seeds. Pour over the trout just before serving.
  5. Place sweet potato on a plate and top with butter, then top with bok choi, peas and then trout. Pour leftover sauce over the stack.  
  6. Heat remaining ghee in the same pan, Add the lamb back in with the blended mix with the crushed kasoori methi.
  7. Cover and simmer for 30 minutes. Adjust salt as necessary. stirring often. Add a little water if needed.
 
NAME OF DISH Strawberry custard tarts  
RECIPE SERVES (no of people) 6  
PREPERATION TIME 2 hours  
INGREDIENTS Quantity & unit Ingredient  
  Pastry Base    
  2 cups Almond flour  
  ½ cup Icing sugar  
  1 cup butter  
  1 tsp salt  
  1 tsp Vanilla extract  
  Filling    
  500 ml Full cream milk  
  1 tsp Vanilla extract  
 
 
120grams Caster Sugar  
  100gr Egg yolks  
  pinch salt  
  2 cups Fresh strawberries  
  2 cups Cooked strawberries  
1 tsp Almond essence  
500grams Whipping cream  
50 grams Corn starch  
METHOD 1. For the pastry, mix together almond flour, butter, icing sugar and vanilla extract to form a dough. Chill in the fridge before rolling out into separate ramekins.  
  2. For the filling: Whisk eggs, sugar and corn starch together in a bowl. Set aside  
  3. Bring the cream and milk and vanilla and almond to boil. Pour the mixture into the egg and sugar mix. Then put the whole mixture back onto boil until it thickens.  
  4. Beat the cream and cut the fresh strawberries for topping  
  5. Blind bake the pastry in ramekins for 30minutes. Then pout the custard into the tarts and bake together for 35 minutes on 180 degrees.  
6. Let the custard chill completely before topping with strawberry jam, cream and fresh strawberries.  
7. Chill in the fridge until before serving.  



 

Shows in this post: Come Dine With Me South Africa

Channels in this post: BBC Lifestyle



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