Come Dine With Me South Africa 7: Episode 6 recipes

Written by TVSA Team from the blog BBC Lifestyle on 19 Dec 2021
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The Come Dine With Me action stayed in Cape Town this week (15 December) for a showdown between managing director Christine, entrepreneur James, director of communications Priya and food blogger and hot mess Natalia.

The R10,000 went to Priya who won with 23 votes.

A heads-up that the show goes on hiatus until the new year with new episodes returning from Wednesday 26 January 2022 at 20h00.

What to do between then and now? Try making these recipes from the foursome's cookbook:

Christine Plaatjies

NAME OF DISH Pan Seared Salmon
RECIPE SERVES (no of people) 4-6
INGREDIENTS Quantity & unit Ingredient
Salmon 6 Pieces Salmon
  3tbs Olive Oil
  2tsp Garlic powder
  2tsp Onion powder
  2tsp Black pepper
1tsp Cayenne pepper
  1tsp Salt
Spinach & Tartar sauce 500g Frozen spinach
2tbs Olive oil
Salt and pepper to taste  
  Heat oil in pan, sprinkle salmon on both sides with spices, cook salmon on both sides for 6 minutes per side.
  1. Cook baby spinach for 4-5 minutes
  1. Rinse with water
  1. Heat oil in pan
  1. Add spinach and sauté for 2 minutes
  1. Arrange on plate
  1. Add salt and pepper
  1. Put salmon on top
  1. Serve wit Tartar sauce
NAME OF DISH Karoo Afval curry / Cape Malay Chicken Curry
RECIPE SERVES (no of people) 6-8 people
INGREDIENTS Quantity & unit Ingredient
  1 kg Afval/Chicken
  2 Bay Leaves
  3 Cinnamon Sticks
  5 Cardomons
  1 Star Aniseeds
  2 Red Onions
2 Chillies
  6 Garlic cloves
  2tbs Fresh ginger
1 Green pepper
  1tsp Tumeric
  1tbs Jeera powder
  1tbs Leave masala
  1tbs Garam masala
  1tbs Roasted masala
  1tbs Bo Kaap Breyani Masala
  1tbs Cape Malay Curry
  2tbs Sugar
  1 can Tomatoes
  2tbs Chicken stock
  1 Cup Buttermilk
  Salt to taste  
METHOD Pre-boil afval only and drain
  Add oil to pot and heat
  Add all the dry spices
  Add onions, garlic, ginger and chillies.
Mix all the spices with water and add sugar
  Add afval or chicken to the pot  
  Add stock and tomatoes
  Cook the Afval for 2 hours
Cook the chicken for 30 minutes & add buttermilk
NAME OF DISH Peppermint Crisp Tart
RECIPE SERVES (no of people) 10-12 People
  2 Packets Tennis Biscuits
  2 Cans Caramel
  2Cups Fresh Cream
  2tbs Lemon Juice
  120gr Peppermint Crisp
  500gr Strawberry
  1 Cup Fresh Cream (to be served on the side)
METHOD Spread caramel on back and front of biscuits
  Do 1 layer in glass dish
  Beat the cream in a separate bowl add lemon juice
  Layer cream on top of caramel biscuits
  Layer another biscuits followed by the cream
Grate chocolate and biscuits and mix together and sprinkle on the top

James Thompson

NAME OF DISH “Wendy’s Creamy Swishy-Fishy”
RECIPE SERVES (no of people)  
INGREDIENTS Quantity & unit Ingredient
250 g
125 g
500 ml
50 g
chopped spinach
eggs separated (ensure no yolks in whites)
250 g
250 g cream cheese
smoked salmon trout
cream cheese
lemon juice
Ground black pepper – lots!
Cherry tomatoes
Fresh spinach
Edible flowers for colour (Nasturtium or equivalent)
Wild mushrooms
  1. Preheat the oven to 160 degrees;
  1. Melt the butter in a saucepan; stir in the flour & salt
until smooth;
  1. Gradually add the milk and cook until thick, then remove from heat;
  1. Beat the egg yolks and then add the spinach into the thickened cooked mixture;
  1. Beat the egg whites (5 mins at least) and FOLD together;
  1. Spread over non-stick paper on a baking tray;
  1. Bake on 160 degrees for 30 mins (golden brown);
  1. Remove and allow to cool in a fridge for 4 hours;
  1. Add cream cheese and salmon;
  1. Remove from baking tray/paper and invert onto a damp clean cloth;
  1. ROLL gently – CUT and serve with truffle infused crème freche & roasted tomatoes, wild mushrooms and micro herbs.
NAME OF DISH “Asian Oxtail “17”
RECIPE SERVES (no of people)  
INGREDIENTS Quantity & unit Ingredient
  2 kg Oxtail
2 stalks Celery (chopped)
4 Spring onions (chopped)
4 cloves Garlic (chopped)
1 tablespoon Fresh Ginger
2 sticks Cinnamon (Flowers & stalks)
2 Star Anise
2 Whole chillies
1 litre  Beef stock
250 ml Brown sugar
500 ml Sherry
60 ml Lime Juice
100 ml   Soy Sauce
1 handful Fresh Coriander
1 teaspoon Fresh chilli (liquid)
4 servings Bok Choy
4 pax Jasmin Rice
  1. Preheat the oven to 160 degrees;
  1. Brown the Oxtail in a HOT pan with 5ml oil and set aside;
  1. Sauté celery, white parts of green onion, garlic & ginger;
  1. Add cinnamon, star anise & dried chillies – cook for 1 min;
  1. Add stock, sherry; vinegar; sugar; lime juice; soy sauce & coriander stalks;
  1. COVER AND BAKE FOR 4 HOURS – but remove 500 ml after 2 hours and reduce to a thick jous for presentation;
  2. Remove.
NAME OF DISH “Yum enough not to have a name”
RECIPE SERVES (no of people)  
INGREDIENTS Quantity & unit Ingredient
  100 g Butter (unsalted)
150 g Castor Sugar
450 g Dark Chocolate
10 Egg Whites
2 Egg Yolks
4 teaspoons Maizena/ corn flour (melted in water)
200 ml Cream
50 ml Van der Hum
1 tin Evaporated milk
I tin Condensed milk
250 ml Amarula
  1. GREASE (not melted) the ramekins and coat with castor sugar;
  1. Reduce the chocolate over a bowl of boiling water and add 125ml VDH;
  1. Melt 100 g butter in a non-stick pan, and add corn flour;
  1. Add cream and stir for 1 min until it gets silky smooth, then remove and allow to cool;
  1. Separate and whisk the egg whites until fluffy and firm;
  1. Add 25 g castor sugar, whisk. Add 25 g whisk. Add 25 g whisk. Process takes about 5 mins;
  1. Add the egg yolks and STIR;
  1. Add the melted chocolate;
  2. Add the Van Der Hum and STIR;
  1. ‘LIP the soufflé with your finger;
Ice cream
1 tin evaporated milk in fridge for 4 hours
Beat until very thick
Add I tin condensed milk
Freeze then serve
NOTES Amarula poured over the top

Natalia Joynt Paizee

NAME OF DISH Prawn and Shrimp mold
RECIPE SERVES (no of people) 4
INGREDIENTS Quantity & unit Ingredient
  1 Can condensed milk
  2 Packets of gelatin
  Cup cold water
  1 Softened cream cheese
  1 Cup mayo
1 kg Prawns
  1 kg Shrimps
  1 Stick of celery
½ Cup of green onions
3 Tablespoon tobacco sauce
  3 tablespoons Tobacco sauce
  3 tablespoons Worcestershire sauce
  1 tablespoon Salt and pepper
  1 tub Butter
  1. Heat soup, stir gelatine in cold water. Mix hot tomato soup into gelatine liquid.
  1. In a bowl, combine cream cheese, mayo, tobacco, Worcestershire sauce, mix soup, mixture of mayo and cream cheese. Add prawns, 3 shrimps, celery, onions, and put in blender on slow setting.
  1. Spoon mixture into mould and refrigerate until guests come.
  1. Fry prawns into garlic butter to serve on top of moulds.
  • Cook from frozen
NAME OF DISH Champagne and stuffed turkey
RECIPE SERVES (no of people) 4
INGREDIENTS Quantity & unit Ingredient
  1 kg Turkey
  ½ cup Butter cubed
  2 Apples
  1 tab Garlic powder
  1 tab Mixed herbs
  1 tab                    Salt and pepper
1 tab Rosemary
  750ml Champagne
METHOD Prepare oven to 175. Rinse turkey and pat dry-gently loosen turkey breast skin and insert pieces of butter between skin and breast.
  Place apples inside turkey cavity
  Sprinkle with spices
  Place turkey in roasting bag and pour champagne over it
  Close bag and put in roasting pan
  Bake turkey for 3½ hours and set aside for 20 minutes before cutting
  • Serve with naan, roti or basmati rice
NAME OF DISH Pineapple and maple glazed ham
RECIPE SERVES (no of people) 8
INGREDIENTS Quantity & unit Ingredient
  1 Ham/gammon
  1 Fresh pineapple
  1 can Pineapple juice
  1 cup Brown sugar
  ½ cup Maple syrup
  25                         cloves
2 tsp Dijon mustard
  2 Onions
METHOD Place gammon in large pot and add onions and pineapple juice
  Once boiling, reduce heat to medium, cover and simmer for 70 minutes
  Once cooked, remove from pan and place on baking sheet to cool
  Preheat oven to 170C
  Make glaze in a small pan over medium heat, combine Dijon, mustard, pineapple juice and maple syrup and bring to boil. Cook for 10 minutes.
  Remove skin from gammon
  Cut fat in diamond shape and push cloves in each cross section
Brush gammon joints, with glaze, then roast gammon for 40 minutes
  • Serve with naan, roti or basmati rice
NAME OF DISH Cranberry cream cheese mold
RECIPE SERVES (no of people) 4
INGREDIENTS Quantity & unit Ingredient
  1½ cups Boiling water
  1 packet Cranberry jelly gelatin
  1½ cups Cold water
  1 apple
  1 tsp Ground cinnamon
1 cup Whole berry cranberry sauce
  1 packet Philadelphia cream cheese
  1. Stir boiling water into dry gelatine mix for 2 minutes until completely dissolved.
  1. Stir cold water and cinnamon. Remove one cup of gelatine, set aside at room temperature, refrigerate remaining gelatine for 1½ hours until thickened.
  1. Add apple and cranberry sauce to thickened gelatine, stir gently.
  1. Spoon into 4 moulds that are coated with spray and cook.
  5             Refrigerate for 30 minutes until gelatin is set
  6           Place cream cheese in another medium bowl. Gradually add reserved 1 cup gelatin beatings with whisk until blended. Pour over gelatin layer in mould.
  Spoon sweet potatoes into oven proof dish
NAME OF DISH Marshmallow sweet potatoes
RECIPE SERVES (no of people) 8
INGREDIENTS Quantity & unit Ingredient
  3 kj Sweet potato
  5-6 tablespoons Vegetable oil
  4 tab Lime juice
  2 tsp Ground cinnamon
  75 grams Butter
  1 tab Malden salt
  1 tab Brown sugar
1 x 280 grams Mini marshmallows
  1 tab cinnamon
  ½ cup Chopped peakons
METHOD Preheat oven to 200C. Prick the sweet potatoes with a fork and them each on a piece of foil
  Divide the oil between the foil sheets and rub the sweet potatoes in and wrap into well sealed parcels. Put them on baking sheets and roast until potatoes are soft. Approximately 1-1½ hours
  When cool, strip away skin and pick the flesh into a large bowl. Pour in any syrup juices from +6 foil parcels
  Add all 4 ingredients, and mix together (except marshmallows)
  Spoon sweet potatoes into oven proof dish
  Smooth top and cover with marshmallows
  Bake in hot oven for 10-15 minutes
NAME OF DISH Spiced pumpkin cheesecake pie
RECIPE SERVES (no of people) 8
INGREDIENTS Quantity & unit Ingredient
  Pastry filling  
  1 quarter cups flour
  ½ tsp Salt
  ½ cup Shortening
  3½ tablespoon Cold water
  1 packet Mashed cooked pumpkin
  1 can Evaporate milk
2 Eggs beaten
  3½ tsp Ground cinnamon
  ½ tsp salt
  ½ tsp Ground nutmeg
  1 Tub Lancewood cream cheesecake mix
METHOD Preheat oven to 200C
  Prepare pie crust by mixing together flour and salt. Cut shortening into flour, add cold water 1 tablespoon at a time. Cup to 4 tablespoons, mix dough and repeat until dough is moist enough to hold together.
  With lighting floured hands, shape dough into a ball. On a lightly flavored bored roll dough out, do 1/8-inch thickness. With a sharp knife, cut dough 11/2 inches larger than the pan. Gently roll the dough around the rolling pin and translate it right side up onto the pie pan, unroll, easing dough into the bottom of the pie pan
  In a bowl bear pumpkin, evaporated milk, egg, brown sugar, cinnamon, cream cheese, ginger, nutmeg and salt with electric mixer. Mix well. Pour into crust, then bake for 40 minutes
  Finish all with thick whipped cream and dusted with cinnamon

Priya Reddy

NAME OF DISH Wild mushroom tart  
RECIPE SERVES (no of people) 6 - 8  
INGREDIENTS Quantity & unit Ingredient  
  2 cups flour  
  1 cup butter  
  1 Onion sliced  
  300g Wild mushrooms, sliced  
  2 Garlic cloves  
1tsp Thyme  
  ½ cup Crème Fraiche  
  3 tblspns Grated parmesan  
Bunch Edible flowers, for garnishing  
2 tblspns Truffle oil  
  1. Put 2 cups flour and a pinch of salt into a cold bowl and work half the butter into it. Add rest of butter and cold water.
  1. Mix. Divide into two balls. Dust with flour. Press into disc.
  1. Cover with plastic and refrigerate for half an hour
  1. Roll it out. Fold in half. Roll it again. Do this a few times.
  1. Roll out. Place on baking sheet. In fridge for 30 minutes.
  1. Add chopped onions to hot oil. Season. Cook till light brown. Set aside
  1. In same pan, add more oil, chopped mushrooms, season. Cook for 5 minutes.
  1. Add garlic, thyme, stir. Turn off heat.  
  1. Combine with onions.
  1. Let cool to room temperature.
  1. Spread crème fraiche on pastry. Add mushroom mixture. Sprinkle parmesan. Fold pastry edges up.
  1. 40 minutes before guests eat, bake.
  1. Garnish with truffle oil and edible flowers.
NAME OF DISH Lamb cutlets and cheesy risotto
RECIPE SERVES (no of people) 4 - 6
INGREDIENTS Quantity & unit Ingredient
  12 Lamb cutlets
  1 sprig Rosemary
  pinch Salt/pepper
  2 tblespns Butter
  1 Onion, chopped
  2 cups                  Arborio rice
2 cups Chardonnay
  1.5litres Chicken stock
  1 cup Grated parmesan
  1  cup cream
  I cup rocket
METHOD Marinade cutlets with rosemary, olive oil, seasoning
  Melt butter, add onions and caramelize for 20 minutes.
  Make stock and keep warm on low heat on stove.
  Add rice. Toast for 3 minutes. Deglaze with wine.
  Stir until wine is absorbed.
  Add a ladle full of stock at a time until absorbed.
  Before eating, heat up, add cream, cheese and check seasoning.
  Plate and garnish with rocket
NAME OF DISH Chocolate Yum  
RECIPE SERVES (no of people) 6  
INGREDIENTS Quantity & unit Ingredient  
  Biscuit Base    
  270g Oreo Biscuits  
  60g Melted butter  
  pinch salt  
  100g sugar  
  3 tbspns cornstarch  
  2 tbspns Cocoa powder  
1/2 tspn Salt  
  720ml Milk  
  6 Egg yolks  
  225g Dark chocolate  
  2 tbspns butter  
  1 tspn Vanilla extract  
240ml Cream  
1 tblspn sugar  
2 Crushed oreos for garnishing  
METHOD Using a food processor crumb the biscuits finely. Add to large mixing bowl and add melted butter and salt.  
  Press the mixture into the base of your indivdual tins  
  Bake for 12 minutes on 180  
  Whisk sugar, cornstarch, cocoa and salt.  
  Mix a little milk in until a thick paste forms. Whisk in the rest of the milk.  
Whisk in egg yolks.  
Cook on medium for 10 minutes until thick. Keep cooking for another minutes.  
Pour through sieve. Stir in chocolate, butter and vanilla and let stand for a minute.  
Stir and pour into individual tins over crust.  
Cool for 15 minutes. Cover with loose cling film.  
Two hours later, pour whipped cream on top. Sprinkle with Oreos.  
Refrigerate for four more hours.  

Shows in this post: Come Dine With Me South Africa

Channels in this post: BBC Lifestyle


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