Come Dine With Me South Africa 7: Episode 5 recipes

Written by TVSA Team from the blog BBC Lifestyle on 09 Dec 2021
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Time for your latest Come Dine with Me South Africa cookbook...

Wednesday's episode was set in Cape Town for the first time this season and it was a festive affair wrapped in Christmas decorations, kitsch eye ware and hats.

Contestants were: self-confessed social beast Grace, competitive sports presenter Nathan, earth mother Somila and braai-meister Thabo, who won the moolah.

These are their recipes:

Grace Martens

NAME OF DISH	Corn Fritter
RECIPE SERVES (no of people)	4
PREPERATION TIME	1 hour
INGREDIENTS	Quantity & unit	Ingredient
	4	Mielies
	1 tbsp	Paprika
	½ cup	All purpose flour
	½ cup	Milk
	1 tsp	Baking powder
	1tbsp	Cumin Onion powder Garlic powder Chilli powder Paprika
	1	Large egg
	5	Strips of streaky bacon
	1/2	Avo mashed
	4 tsp	Sour cream
	1	juiced lime
	1	Sprig of spring onion chopped
	1 tbsp	Kewpie Mayo
	1/2 cup	Coriander
	Oil for frying
METHOD	Mix in spices, baking powder, flour and beat together with eggs and milk until a paste is formed
	Add chopped corn and coriander Fry bacon until very crispy. Remove from the pan and add more oil
	Ensure oil in a pan is piping hot
	Fry fritters in oil for 3 minutes each side or until golden
	Avo Lime Crema: Blitz together avo, sour cream and lime juice
	Build a small tower- fritter on the bottom, crema on top and bacon bits on top
	Garnish with coriander and spring onion

NAME OF DISH	Pulled Pork Taco
RECIPE SERVES (no of people)	4
PREPERATION TIME	5 hours
INGREDIENTS	Quantity & unit
	500g	Pork Loin chops, fat trimmed off
	1	Quartered onion
	2 cups	Orange juice
	1	Whole lime- juiced
	2 cups	Chicken broth
	1tbsp	Cumin Onion powder Garlic powder Chilli powder Paprika
	10	Mini tortillas
	¼ cup	Asian rainbow slaw
	1	smashed avo
	1/2 cup	sour cream
	5	deseeded and chopped baby tomatoes
	½ cup	finely grated mature cheddar
	1 tbsp	Kewpie Mayo
METHOD	On low heat, add the pork chops, spices, orange and lime juice to a pot with a lid and simmer for 3 hours. In the third hour, add the stock for extra moisture
	Guacomole: Add mashed avo, cumin, diced red onion, tomatoes and kewpie mayo
	Lightly fry the baby tortillas
	Assemble the taco: Pulled pork, guacamole, cheese, slaw, sour cream on top

NAME OF DISH	Jalapeno Popper
RECIPE SERVES (no of people)	4-6
PREPERATION TIME	45 minutes
INGREDIENTS	Quantity & unit
	5	Large Jalapeno Chillis
	2 cups	Flour
	2	eggs (beaten)
	1tsp	baking powder
	2 cups	Breadcrumbs
	1tbsp	Cumin, cayenne pepper
	1 cup	Grated mature cheddar cheese
	¼ cup	Feta
	Oil for Frying
	Sour cream and Coriander for garnish
METHOD	Boil the Jalapeno chilis for 3 minutes
	Let them cool and deseed them
	Stuff them with a mixture of cheese and feta
	Dip them individually in egg, then flour, then egg, then breadcrumbs Fry in piping hot oil until golden brown
NOTES

NAME OF DISH	Honey glazed gammon, served with duck fat, roast potatoes, cheesy stuffed butternut, baby beetroots, stuffing balls, brocollini and gravy
RECIPE SERVES (no of people)	4 - 6
PREPERATION TIME	1 hour
INGREDIENTS	Quantity & unit	Ingredient
	1 kg	Smoked Gammon
	4	Chopped Carrots
	2	Litres Stoney Ginger Beer
	3	Bay leaves
	2	Onions- quartered
	3	Chopped celery sticks
	¼ cup	Honey
	1tbsp	Rice wine vinegar
	1	Small butternut
	1 bunch	Baby beetroots
	1 punnet	Chopped mushrooms
	6	Chopped streaky bacon
	¼ cup	Danish Feta
	2 cups	Grated mature cheddar
	3 tbsp	Flour
	3 tbsp	Butter
	1	Onion- diced
	5	Medium peeled potatoes
	1 punnet	duck fat
	½ cup	full cream milk
	1/ cup	Sour cream
	¼ cup	Chopped chives
	1 packet	Brocollini
	½ cup	Chopped walnuts
	6	slices of white bread, crusts cut off
	1	egg
	4	pork sausages- squeezed out of their skin
	1/2	chopped onion
	¼ cup	Flat leaf parsley
METHOD	Gammon: 1. Boil gammon in ginger beer for at least 2 hours 2. Remove net and skin 3. Glaze with honey, vinegar and mustard 4. Bake in oven until crispy
	Duck fat potatoes: 1. Add duck fat into roasting tray on high heat in the oven 2. Add potatoes to salted water and par boil (8 minutes) 3. Chop in half 4. Dust with flour and score 5.Add to heated duck fat and cook for 40 minutes
	Betroot: 1. Add baby beetroots to salted water and boil until tender 2. Squeeze out of skins and serve with sour cream and chives
	Butternut: 1. Roast butternut for 1 hour 2. Sautee onions in pan 3. Fry bacon bits 4. Sautee mushrooms with garlic and butter 5. Add butter to a clean pan, then flour, then cheese, then milk and whisk until a cheese sauce is formed 6. Add bacon, onion and mushrooms to cheese sauce and put on top of the roasted butternut with feta on top
	Stuffing: 1. With a stickblender, blend all ingredients together to make a fairly solid paste and roll into balls 2. In a muffin tray, use the remainder of the duck fat from the potatoes 3. Add the stuffing balls to the boiling duckfat and bake until crispy

NAME OF DISH	Chocolate pudding with homemade vanilla ice cream
RECIPE SERVES (no of people)	4
PREPERATION TIME	1 hour (Freeze ice cream overnight)
INGREDIENTS	Quantity & unit	Ingredient
	Ice Cream
	500ml	Cream
	1	Tin of condensed milk
	150g	Grated chocolate
	4	egg whites
	1 tsp	Vanilla extract
	Chocolate Pudding
	150g	Chocolate
	1/2 tsp	Maizena
	½ cup	Butter
	¼ cup	Flour
	½ cup	Icing sugar
	2	Eggs
	2	Egg yolks
	Garnish	Strawberry and Mint
METHOD	Ice cream
	1. Add 250 ml of cream in a pot to the stove on low heat 2. Once bubbles form, turn the heat off 3. Add the scraped out seeds of the vanilla bean to the cream and let it infuse 4. Let the cream cool completely 5. In the meantime, separate the egg whites from the yolks 6. Whip the egg whites until peaks form 7. Grate the chocolate slab finely 8. Once the infused cream is cooled, add the rest of the cream and whip to form peaks 9. In the whipped cream bowl, add the condensed milk, chocolate, vanilla essence and mix together 10. Fold in the egg white peaks 11. Freeze overnight
	Chocolate pudding
	1. Grease 4 ramekins with butter and cocoa powder
	2. Heat Oven to 200 degrees celsius
	3. Chop the chocolate and microwave on and off for 10 minutes until melted (stir every 10 minutes)
	4. In one bowl, add the flour, icing sugar, maizena and salt In another bowl, add the eggs and eggy yolks
	5. Slowly add the bowl of dry ingredients and bowl of eggs into the butter and chocolate mixture
	6. Add to the ramekins and bake for 10-12 minutes
	7. Turn out the ramekins onto plates and serve with homemade ice cream and strawberries

Lethabo Mobo

NAME OF DISH	Prawn & Asparagus Salad
RECIPE SERVES (no of people)	4 - 6
PREPERATION TIME	30 min
INGREDIENTS	Quantity & unit	Ingredient
	500 g	Fresh Prawns (Deveined)
	500g	Asparagus spears
	200g	Baby Spinach
	1 half small Chopped	Red Onion
	Small bunch chopped fresh	Coriander
	100g	Butter or margarine
	Few drizzles	Olive oil
	To taste	Salt and pepper
	1 tsp	Dried peppers
	2 tsp	Fresh Lemon juice
	50ml	Fresh Cream
METHOD	Lightly braise red onions in pan. Add the asparagus with the olive oil and cook, turning them for 2-3 minutes or until bright green and tender. Transfer to a bowl and allow to rest.
	Season prawns with salt & pepper. Add olive oil and dried peppers with some fresh lemon juice. Allow to marinade for 15 - -30min or up to 2hrs if possible.
	(Lemon Butter sauce) - Mix butter, salt & pepper, Chopped coriander and fresh cream with dried peppers in a small saucepan, lightly cook for 5min on medium heat until butter is full melted and all ingredients have come together.
	Grill prawns on open fire for about 5 - 10min constantly basting with lemon butter sauce.
	Add asparagus into bowl with baby spinach, gently mix together then plate.
	Finally add the grilled prawns on top of the asparagus and baby spinach and serve with salad dressing. Half off the shell half on the shell.

NAME OF DISH	Braai Feast Buffet
MENU PREP SEQUENCE (1^st, 2^nd, 3^rd)	Starter main dessert
RECIPE SERVES (no of people)	4 - 6
PREPERATION TIME	1 hour
INGREDIENTS	Quantity & unit	Ingredient
	1,5kg	Lamb
	1kg	Pork
	1kg	Chicken Wings
	1,5kg	Tomahawk Steak
	300g	Butternut
	300g	Spinach
	3	Red Onions
	500ml	Fresh Cream
	400g	Mushrooms
	To taste	Salt & Pepper
	To taste	Aromat
	1 cup	Milk
	1 cup	Grated Mozzarella Cheese
	1 tsp	Vinegar
	3	Red, Yellow, Green Pepper 1 each
	2 tbsp	Curry Powder
	1 tsp	Mixed Herbs
	1	Carrots Grated
	400g	Canned Beans
	4 clove	Garlic
	250g	Rice
	150g	Patty Pans
	1tsp	Dikela’s Ting Ling Oil
	150g	Coriander
	4 tbsp	Honey
	50g	Butter
METHOD	Meat: 1. Season All meat with salt, pepper & Dikela Secret seasoning, drizzle with some olive oil and allow to marinade. Will be grilled over a very hot fire. 2. Chicken: Rince chicken and add to pot on high heat. Cook chicken and lightly brown. Once brown, add mixed herbs, aromat and chicken spice. Remove from pot and allow to rest, will be grilled over medium fire.
	Butternut: 1. Add pre cut butternut in pot with 100ml water. Allow to boil for 10 - 15min. Once butternut has reached medium tenderness add 5g curry powder, 5g mixed herbs, 4tbsp honey & 50g butter. 2. Allow to cook on medium. Heat for a further 10min or until butternut is soft.
	Spinach: 1. Melt butter in a large pan over medium heat. Add red onion, garlic, mushrooms & mixed herbs. Cook, stirring frequently, until onions have lightly browned and mushrooms are soft, about 2-3 minutes. 2. In a mixing bowl, mix flour and milk slowly ensuring there are no lumps in mixture. Add mixture to the pan with red onions. 3. Gradually whisk in fresh cream. Cook, whisking constantly, until the sauce has begun to thicken, about 5 minutes. 4. Stir in cheeses until melted, about 1-2 minutes; season with salt, pepper and most importantly aromat, to taste 5. Finally add in spinach and cook on low heat for 3 - 6min
	Chakalaka: 1. In a large pot fry onions, red, yellow, & green peppers. 2. Add the curry powder, mixed herbs and some aromat and stir to combine. 3. Add the carrots and stir to make sure they are well combined with the other ingredients and coated in the curry powder. 4. Cook until the mixture is well combined and slightly thickened, 5 to 10 minutes. 5. Remove from heat and mix in 400ml bake beans. 6. Once combined bring back to stove to cook for a further 3 - 5min on low heat until beans are infused in curry, onions and peppers
	Savoury Rice: 1. Prepare and boil rice until fully cooked. 2. In a large pot fry red onions, red, yellow, & green peppers and garlic. 3. After 2min add mushrooms and coriander and season with salt, pepper and aromat along with 5g white pepper. 4. Add yellow patty pans and cook for a further 2min. 5. Add a single drop of Dikela’s Ting Ling Oil. 6. Add fully cooked rice to the pot and season to taste with aromat. Before serving add finely chopped coriander to bring freshness to the rice.
NOTES	Too many notes :-) Lol

NAME OF DISH	Malva Pudding
RECIPE SERVES (no of people)	4-6
PREPERATION TIME	40min
INGREDIENTS	Quantity & unit	Ingredient
	Malva Cake
	200ml	Brown sugar
	250g	Flour
	250ml	Milk
	2 large	Eggs
	1 tbsp	Apricot jam
	1 tsp	Baking powder
	1 tsp	Bicarb
	1 tsp	Vinegar
	20ml	Butter
	Sauce
	250ml	Fresh Cream
	200ml	White Sugar
	225ml	Butter
	125ml	Boiling water
	5ml	Vanilla essence
	1tsp	Dikela’s Secret Malva Spice
	Custard
	75ml	Custard Powder
	600ml	Milk
	2 tbsp or to taste	Sugar
	1. Preheat oven to 180 deg Celsius. 2. Grease an oven dish with butter or baking spray 3. Beat or whip the sugar and eggs. Beat until thick and lemon coloured, then add the jam and mix through. 4. Melt the butter and add the butter and vinegar to the wet mixture. Mix together: the flour, soda and salt. Add this mixture with the milk to the egg mixture in the processor or mixing bowl. 5. Beat well. 6. Pour into an oven-proof dish and bake until pudding is brown and well-risen 20 - 30 minutes. 7. In a pot, melt together the ingredients for the sauce, and stir well. 8. Pour it over the pudding as soon as it comes out of the oven. 9. Leave to stand a while before serving. Serve warm.
	Custard: 1. Combine custard powder and 1/4 cup of the milk in a small jug. Stir until smooth. 2. Place custard mixture, sugar and remaining milk in a small saucepan over medium-low heat, stirring constantly until custard comes to the boil and thickens. Simmer, stirring for 1 minute.

Nathan Gogela

NAME OF DISH	Island Treat
RECIPE SERVES (no of people)	4
PREPERATION TIME	25 mins
INGREDIENTS	Quantity & unit	Ingredient
	1 kg	Prawns in their shells
	2 tbsp	Lime Juice
	100g	Cucumber
	1 tbsp	White Wine Vinegar
	1 tbsp	Snipped dill
	1	Ripe Avocado
	50g	Watercress
	For Sprinkling	Cayenne Pepper
	2 tbsp	Mayonnaise
	5 tbsp	Formage Frais
	1 ½ tbsp	Tomato Sauce
	For Sprinkling	Tobasco and Worcestershire Sauce
	1 tsp	Brandy
METHOD	Peel the prawns. Rinse them in a large sieve under a cold tap, then pat dry with kitchen paper. Lay the prawns in a shallow dish and squeeze over 1 tbsp of the lime juice, then add a twist of pepper. Set aside.
	Chop the cucumber into small dice and tip into a dish. Spoon over the vinegar, scatter over the dill and a grating of pepper, then set aside. Halve, stone and peel the avocado, then chop into small dice. Spoon over the rest of the lime juice and toss together gently with a twist of pepper.
	For the sauce, mix together the mayonnaise, fromage frais and ketchup. Stir in the Tabasco, Worcestershire and brandy with a twist of pepper.
	To serve, put a small spoonful of the sauce into the bottom of each cocktail glass. Very coarsely chop most of the watercress, leaving a few sprigs whole. Lay the chopped watercress on top of the sauce. Drain the cucumber well, then spoon it over the watercress with the avocado. Pile over the prawns, then spoon over the rest of the sauce. Tuck in the sprigs of watercress and serve with a sprinkling of cayenne.
NOTES	Serve with Bread

NAME OF DISH	Dijo Main
RECIPE SERVES (no of people)	4 - 6
PREPERATION TIME	3 Hours
INGREDIENTS	Quantity & unit	Ingredient
	1 kg	Cleaned Sheep Tripe
	3 cups	Beef Stock
	1 tbsp	Salt
	1	Onion
	2	Star Anise
	4	All Spice Berries
	4 pods	Cardamom
	For Sprinkling	Ground Black Pepper
	½ tsp	Ground Coriander
	1	Sprig Thyme, chopped
	1	Sprig Rosemary, chopped
METHOD	Rinse and ensure the tripe is clean and then cut it (using a sharp pair of kitchen scissors) into pieces. I prefer my pieces to be relatively large, about the size of a spoon.
	Place all the ingredients into a pot. If the beef stock doesn’t cover the tripe completely, then add a little more until it’s covered.
	Bring the entire mixture to the boil, once boiling rapidly reduce the heat to low and allow the pot to simmer with a half open lid (or a lid with an air vent) for about 2 hours. Test the tripe, if it isn’t soft enough then let it simmer for a bit longer.
	Remove the lid completely and increase the heat a little to reduce the liquid in the pot to a thick sauce. Only season with salt towards the end of the cooking process.

NAME OF DISH	African Safari
RECIPE SERVES (no of people)	6
PREPERATION TIME	15 min
INGREDIENTS	Quantity & unit	Ingredient
	1 packet	Tennis Biscuits
	1 tin	Caramel Treat
	500ml	Fresh Cream (double cream)
	2 tbsp	Sugar
	1 slab	Peppermint crisp chocolate
	100ml	Amarula
METHOD	Smear half the tennis biscuits with half of the caramel treat and layer a shallow square glass dish with these biscuits.
	Sweeten the double cream with the sugar and beat until stiff (don’t overdo this otherwise you’ll end up with butter).
	Put half of the cream on top of the biscuits and sprinkle with a good thick layer of peppermint crisp chocolate.
	Repeat this process finishing with the cream and peppermint crisp.
	Place in the fridge for 1-2 hours to set.

Somila Pana

NAME OF DISH	Grilled butternut, beetroot & goat cheese salad with a balsamic reduction and rockets/ micro veggies
RECIPE SERVES (no of people)	4-6
PREPERATION TIME	45 Min
INGREDIENTS	Quantity & unit	Ingredient
	4 Medium sized	beetroots
	1 Large	Butternut
	½ cup	Goat Cheese
	½ cup	Balsamic Vinegar
	4 Spoons	Honey
	1tsp	Ginger & garlic paste
	½ cup	Olive oil
	4 TABLESPOON	Berry sauce
	4 Leaves	sage
	1tsp	Black pepper
METHOD	Preheat oven to 180c- 200c and place Grill pan with the butternut garnished with sage on a greased pan 30min
	Preheat oven to 180c- 200c and place Grill pan with the beetroot on a greased pan 30min Prepare reduction: Mix, Balsamic Vinegar, honey, ginger & garlic, olive oil, berry juice in a blender until smooth
	Layer all the beetroot, butternut, rocket alternatingly and lastly top with goat cheese then the balsamic reduction at the end
NOTES	Best served cooled.

NAME OF DISH	Fish Breyani
RECIPE SERVES (no of people)	4
PREPERATION TIME	10mins
INGREDIENTS	Quantity & unit	Ingredient
	1kg	Fish fillets cut into cubes
	2 tps	Oil
	1 cup	Onion grated
	1 tps	Giner paste
	1 tsp	Garlic paste
	1 tsp	Cuming seeds
	1 tsp	Garam masala
	1 tbsp	Coriander powder
	1 tsp	Chili powder
	1tsp	Turmeric powder
	½ tsp	salt
	1 cup	Hung yogurt
	1 cup	Coriander leaves chopped
	1tsp	Biriyani masala
	1/3 cup	Onion
	For rice
	2 cup	Rice
	2 tsp	Oil
	4	Cloves
	4	Peppercorns
	1	Cinnamon
	4	Green cardamoms
		Green chillies
	1 tsp	Salt
	3 cups	Hot water
METHOD	1.Heat oil and add cumin seeds. 2.When they splutter, add onions and ginger-garlic pastes. 3.Stir fry till fat separates. 4.Add the garam masala, coriander powder, chilli powder, turmeric powder, salt and yogurt and saute till fat separates. 5.Mix in the fish and cook over high heat till opaque. 6.Mix in the browned onions, coriander, green chillies and biryani masala. 7.To make the rice, heat oil and add cloves, peppercorns, cinnamon and cardamoms. 8.When they darken a bit, add rice, water and salt. 9.Mix well and cook till rice is tender but still holds its shape. 10.To serve, put the fish layer at the bottom of the dish, cover with the rice and sprinkle the saffron-milk mixture. 11.Keep in an oven or over low heat, over a tawa for about 15 minutes. 12.Mix to break up the layers and serve.

NAME OF DISH	Berryful Trifle
RECIPE SERVES (no of people)	4-6
PREPERATION TIME	30min - 2hours
INGREDIENTS	Quantity & unit	Ingredient
	4 cups	Mixed berries
	½ cup	Caster suger
	2 tbsp	Lemon juice
	1 tbsp	vanilla
	3	small springs rosemary
	For whipped cream
	250ml	Whipping cream
	3tbsp	Caster sugar
	For trifle
	2 cups	Sliced strawberries
	1 cup	Blueberries
	1	Madeira loaf sliced
METHOD	1. Combine all the ingredients for the berry sauce in a Le Creuset Signature Round Casserole and bring to a boil.
	2. Reduce heat and cook until the berries are soft and the sauce is thickened slightly. Remove from the heat and allow to cool.
	3. Slice the strawberries and set aside
	4. Whip the cream with the sugar until soft peaks form
	5. To assemble the trifle, layer the berry sauce, Madeira cake, fresh berries and whipped cream in glasses and place in the fridge for 30 minutes-2 hours before serving.