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
PREPERATION TIME	15 Minutes
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.
METHOD	Cook baby spinach for 4-5 minutes
	Rinse with water
	Heat oil in pan
	Add spinach and sauté for 2 minutes
	Arrange on plate
	Add salt and pepper
	Put salmon on top
	Serve wit Tartar sauce

NAME OF DISH	Karoo Afval curry / Cape Malay Chicken Curry
RECIPE SERVES (no of people)	6-8 people
PREPERATION TIME	4-6 Hours
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
PREPERATION TIME	30 Minutes
INGREDIENTS
	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)
PREPERATION TIME
INGREDIENTS	Quantity & unit	Ingredient
	Roulade 250 g 125 g 500 ml 50 g 1 4	chopped spinach flour milk salt eggs separated (ensure no yolks in whites)
	Filling 250 g 250 g cream cheese 1 TABLESPOON Half-teaspoon	smoked salmon trout cream cheese lemon juice Ground black pepper – lots! salt
	Garnish	Cherry tomatoes Fresh spinach Edible flowers for colour (Nasturtium or equivalent) Wild mushrooms

METHOD	Preheat the oven to 160 degrees;
	Melt the butter in a saucepan; stir in the flour & salt until smooth;
	Gradually add the milk and cook until thick, then remove from heat;
	Beat the egg yolks and then add the spinach into the thickened cooked mixture;
	Beat the egg whites (5 mins at least) and FOLD together;
	Spread over non-stick paper on a baking tray;
	Bake on 160 degrees for 30 mins (golden brown);
	Remove and allow to cool in a fridge for 4 hours;
	Add cream cheese and salmon;
	Remove from baking tray/paper and invert onto a damp clean cloth;
	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)
PREPERATION TIME
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
METHOD	Preheat the oven to 160 degrees;
	Brown the Oxtail in a HOT pan with 5ml oil and set aside;
	Sauté celery, white parts of green onion, garlic & ginger;
	Add cinnamon, star anise & dried chillies – cook for 1 min;
	Add stock, sherry; vinegar; sugar; lime juice; soy sauce & coriander stalks;
	COVER AND BAKE FOR 4 HOURS – but remove 500 ml after 2 hours and reduce to a thick jous for presentation; Remove.
NOTES	SERVE WITH FRESH CORIANDER, SPRING ONION GREENS AND FRESH LIME WEDGES.

NAME OF DISH	“Yum enough not to have a name”
RECIPE SERVES (no of people)
PREPERATION TIME
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
METHOD	GREASE (not melted) the ramekins and coat with castor sugar;
	Reduce the chocolate over a bowl of boiling water and add 125ml VDH;
	Melt 100 g butter in a non-stick pan, and add corn flour;
	Add cream and stir for 1 min until it gets silky smooth, then remove and allow to cool;
	Separate and whisk the egg whites until fluffy and firm;
	Add 25 g castor sugar, whisk. Add 25 g whisk. Add 25 g whisk. Process takes about 5 mins;
	Add the egg yolks and STIR;
	Add the melted chocolate; Add the Van Der Hum and STIR;

	‘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
PREPERATION TIME	30 minutes
INGREDIENTS	Quantity & unit	Ingredient
	1	Can condensed milk
	2	Packets of gelatin
	3½	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
METHOD	Heat soup, stir gelatine in cold water. Mix hot tomato soup into gelatine liquid.
	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.
	Spoon mixture into mould and refrigerate until guests come.
	Fry prawns into garlic butter to serve on top of moulds.
NOTES	Cook from frozen

NAME OF DISH	Champagne and stuffed turkey
RECIPE SERVES (no of people)	4
PREPERATION TIME	30 minutes
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
NOTES	Serve with naan, roti or basmati rice

NAME OF DISH	Pineapple and maple glazed ham
RECIPE SERVES (no of people)	8
PREPERATION TIME	20 minutes
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
NOTES	Serve with naan, roti or basmati rice

NAME OF DISH	Cranberry cream cheese mold
RECIPE SERVES (no of people)	4
PREPERATION TIME	20 minutes
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
METHOD	Stir boiling water into dry gelatine mix for 2 minutes until completely dissolved.
	Stir cold water and cinnamon. Remove one cup of gelatine, set aside at room temperature, refrigerate remaining gelatine for 1½ hours until thickened.
	Add apple and cranberry sauce to thickened gelatine, stir gently.
	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
PREPERATION TIME	20 minutes
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
PREPERATION TIME	40 minutes
INGREDIENTS	Quantity & unit	Ingredient
	Pastry filling
	1 quarter cups	flour
	½ tsp	Salt
	½ cup	Shortening
	3½ tablespoon	Cold water
	Filling
	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
PREPERATION TIME	2 hours
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

METHOD	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.
	Mix. Divide into two balls. Dust with flour. Press into disc.
	Cover with plastic and refrigerate for half an hour
	Roll it out. Fold in half. Roll it again. Do this a few times.
	Roll out. Place on baking sheet. In fridge for 30 minutes.
	Add chopped onions to hot oil. Season. Cook till light brown. Set aside
	In same pan, add more oil, chopped mushrooms, season. Cook for 5 minutes.
	Add garlic, thyme, stir. Turn off heat.
	Combine with onions.
	Let cool to room temperature.
	Spread crème fraiche on pastry. Add mushroom mixture. Sprinkle parmesan. Fold pastry edges up.
	40 minutes before guests eat, bake.
	Garnish with truffle oil and edible flowers.

NAME OF DISH	Lamb cutlets and cheesy risotto
RECIPE SERVES (no of people)	4 - 6
PREPERATION TIME	1 hour
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
PREPERATION TIME	6 hours
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.