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
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
  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  
  1. Mix in spices, baking powder, flour and beat together with eggs and milk until a paste is formed
  1. Add chopped corn and coriander
  2. Fry bacon until very crispy. Remove from the pan and add more oil
  1. Ensure oil in a pan is piping hot
  1. Fry fritters in oil for 3 minutes each side or until golden
  1. Avo Lime Crema: Blitz together avo, sour cream and lime juice
  1. Build a small tower- fritter on the bottom, crema on top and bacon bits on top
  1. Garnish with coriander and spring onion
NAME OF DISH Pulled Pork Taco
RECIPE SERVES (no of people) 4
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
  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
  1. 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
  1. Guacomole: Add mashed avo, cumin, diced red onion, tomatoes and kewpie mayo
  1. Lightly fry the baby tortillas
  1. Assemble the taco: Pulled pork, guacamole, cheese, slaw, sour cream on top
NAME OF DISH Jalapeno Popper
RECIPE SERVES (no of people) 4-6
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  
  1. Boil the Jalapeno chilis for 3 minutes
  1. Let them cool and deseed them
  1. Stuff them with a mixture of cheese and feta
  1. Dip them individually in egg, then flour, then egg, then breadcrumbs
  2. Fry in piping hot oil until golden brown
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
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

1. Add baby beetroots to salted water and boil until tender

2. Squeeze out of skins and serve with sour cream and chives

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

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
(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
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
  1. 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.
  1. 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.
  1. (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.
  1. Grill prawns on open fire for about 5 - 10min constantly basting with lemon butter sauce.
  1. Add asparagus into bowl with baby spinach, gently mix together then plate.
  1. 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 (1st, 2nd, 3rd) Starter    main    dessert
RECIPE SERVES (no of people) 4 - 6
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

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.

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.

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

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.
  • Too many notes :-) Lol
NAME OF DISH Malva Pudding
RECIPE SERVES (no of people) 4-6
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
  250ml Fresh Cream
  200ml White Sugar
  225ml Butter
  125ml Boiling water
  5ml Vanilla essence
  1tsp Dikela’s Secret Malva Spice
  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.

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
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
  1. 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.
  1. 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.
  1. For the sauce, mix together the mayonnaise, fromage frais and ketchup. Stir in the Tabasco, Worcestershire and brandy with a twist of pepper.
  1. 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.
  • Serve with Bread
RECIPE SERVES (no of people) 4 - 6
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
  1. 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.
  1. 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.
  1. 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.
  1. 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
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
  1. Smear half the tennis biscuits with half of the caramel treat and layer a shallow square glass dish with these biscuits.
  1. Sweeten the double cream with the sugar and beat until stiff (don’t overdo this otherwise you’ll end up with butter).
  1. Put half of the cream on top of the biscuits and sprinkle with a good thick layer of peppermint crisp chocolate.
  1. Repeat this process finishing with the cream and peppermint crisp.
  1. 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
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
  1. Preheat oven to 180c- 200c and place Grill pan with the butternut garnished with sage on a greased pan 30min
  1. Preheat oven to 180c- 200c and place Grill pan with the beetroot on a greased pan 30min
  2. Prepare reduction: Mix, Balsamic Vinegar, honey, ginger & garlic, olive oil, berry juice in a blender until smooth
  1. Layer all the beetroot, butternut, rocket alternatingly and lastly top with goat cheese then the balsamic reduction at the end
  1. Best served cooled.
NAME OF DISH Fish Breyani
RECIPE SERVES (no of people) 4
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.

Shows in this post: Come Dine With Me South Africa

Channels in this post: BBC Lifestyle


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