Come Dine With Me South Africa 7: Episode 7 recipes

Written by TVSA Team from the blog BBC Lifestyle on 10 Feb 2022
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Season 7 of Come Dine with Me South Africa returned from hiatus on Wednesday 9 February for an episode set in North Joziburg.

Dinner hosts were glam Leago, 5FM DJ Leah Jazz (because that's definitely her real surname), engineer Nevashnee and former Sharks rugby player Katt, who got ousted by the girls and came last.

The bucks were won by Nevashnee who scored 23.

These are their recipes:

Katt Seoe

NAME OF DISH	Spicy Cheese & Bacon Croquettes on a Bed of Salad
RECIPE SERVES (no of people)	6 - 8
PREPARATION TIME	45min
INGREDIENTS	Quantity & unit	Ingredient
	1kg	Potatoes
	1 Cup	Cheese
	1 Cup	Bacon
	1 teaspoon	Spice Blend
	1/5	Onion
	Handful	Corn
	Two fifths of a cup	Flour
	1	Egg
	One fifth of a cup	Bread Crumbs
	1 Teaspoon	Italian Herbs
METHOD	Boil the potatoes till fork tender, mash… add salt pepper spice blend, corn bacon bits, onion bits flour and an egg.
	Create individual balls
	Beat an egg in one bowl, flour in another and breadcrumbs in the last.
	Mix balls individually in each ingredient starting with the egg mix then the flour back to the egg mix finish off with rolling balls in the breadcrumbs. Refrigerate until ready to fry and serve
	Put kale in warm water for about 20min to tenderize it, clean it and lessen the bitterness.
	Dice cherry tomatoes, feta cucumber olives and onions mix well
	Dressing, Olive oil salt and pepper Dijon mustard, mayo, plain yogurt lime juice white wine vinegar, Worcestershire sauce, minced garlic more oil whilst mixing
	Mix Well. Plate!
	And Serve

NAME OF DISH	Short Rib Gnocchi
RECIPE SERVES (no of people)	6
PREPERATION TIME	4 hour
INGREDIENTS	Quantity & unit	Ingredient
	1.82kg	Short Rib
	500g	Potatoes
	1 Cup	Flour
	1	Egg
	1	Onion
	2	Carrot
	1	Celery
	2 teaspoons	Tomato paste
	3 teaspoons	Worcestershire sauce
	1 cup	Red Wine
	1 cup	Stock (chicken)
	1 each	Garlic&Ginger
	1teaspoon each	Salt&Pepper
	1 Each	Peppers (red yellow and green)
	@ teaspoons each	Thyme and Rosemary
	3 leaves	Bay leaves
METHOD	Olive oil into the pot
	Salt on each side of the short ribs, liberally so as to get that crust! Sauté until brown
	Remove the meat from the pot and dice up peppers (all 3 colors) onion carrots and celery. Chop garlic and ginger. Sauté all these in the same pan and I sautéed the meat.
	Add tomato paste, stir until veggies are almost soft, pour a cup of wine, stir until, let it reduce by at least half.
	Add 2 to 3 cups of beef/chicken stock. Stir for 3min. Return meat in the pot and pop in the oven for about 3 hours.
	On to the Gnocchi. Boil potatoes then rice them. Add flour and an egg, salt and pepper. Mix with a fork
	Start kneading with your hands until solid, let chill for a couple… Divide into 4 big pieces, roll it out and cut 2cm like pieces.
	Boil the gnocchi until it rises… Take out the pot from the oven and mix gnocchi with the stew. Then Serve
NOTES	Serve with flatbread or basmati rice

NAME OF DISH	KK Chocolate Cheese Cake
RECIPE SERVES (no of people)	8-10
PREPARATION TIME	7 hours
INGREDIENTS	Quantity & unit	Ingredient
	200g	Digesters/Tennis Biscuits
	250g	Cream Cheese
	250	Double Cream
	1 Cup	Butter
	1.5 Cups	Icing Sugar
	8 packets	Kit Kat chocolate bars
	1 pack	Choc Chips
	250g	Whipping Cream
	250g	Condensed Milk
	2 teaspoons	Vanilla essence
METHOD	Put the Kit Kat bars around the baking tray
	Crush biscuits till a sandy consistency
	Mix biscuits with melted butter
	Whisk whipped cream and whisk cream cheese with icing sugar
	Add the two together and mix well
	Refrigerate the mixture for 5 hours
	Melt choc chips with warm cream pour on top of the hardened cream cheese mixer and refrigerate for another 2 hours
	Sprinkle crushed kit-kat bars on top
	Whip Double Cream until stiff add Condensed Milk with vanilla essence and mix again
	Refrigerate for 6 hours, preferably overnight
	Serve

Leago Maruma

NAME OF DISH	Salmon Cheesy Salad
RECIPE SERVES (no of people)	4
PREPERATION TIME	1 hour
INGREDIENTS	Quantity & unit	Ingredient
	4	Smoked Salmon
	1	Salad Leaves
	5 Pieces	Danish Feta
	5 Slices	Haloumi
	Cocktail Tomatoes	1 Packet
	1	Cucumber
	1	Red Onion
	1	Robot Peppers
	Avocado
	Olives
	Basil pesto
	Honey mustard sauce
METHOD	Mix all ingredients and plate well and top with the dressing.

NAME OF DISH	Parmasan Mash and Fall off the Bone Lamb Shank
RECIPE SERVES (no of people)	4 - 6
PREPERATION TIME	6 ours
INGREDIENTS	Quantity & unit	Ingredient
	Four Lamb shanks	Lamb
	3 Tbsp	Garlic
	500ml	Mutton Stock
	4	Bay leaves
	3 tbsp	Ginger
	2 tbsp	Tomatoe puree
	4	Chunky celery
	2 Tablespoon	Rajah Curry
	1	Large onion, diced
	4 Sprigs of Rosemary
	4 Sprigs Thyme
	3 tbsp	Rosemary and Garlic Spice
	1 Cup	Red wine
	½ Cup	Olive Oil
	½ cup	Brown sugar
METHOD	Remove Lamb shank from Fridge an hour before cooking
	Preheat oven at 180 degress
	Season the lamb shank with garlic and rosemary spice, and pepper
	Heat the pan with oil and brown the shanks,once browned remove the shank and add onions, carrots, celery, then put the tomato puree,tinned tomato and then pour the wine, add the canned tommatoe and top up with the stock, put the shanks in this mixture add the thyme and rosemary sprigs. Then close and leave in the oven for 3 hours. Then once the lamb falls off the bone pour the sugar. Leave in the oven at low heat
	Mash Potato: 6 Potatoes Cut into cubes, boil with Garlic Cloves, once Potatoes is soft, add Cream, Garlic, Parmasan and Mash the potatoes till super smooth
	Glazed Carrots: Boil with Orange Juice for 10min and then Pour sugar to crystalize.
	Coleslaw: Chop thinly and then add mayonnaise and sugar and vinegar.

NAME OF DISH	Olie's Homemade Cheescake
RECIPE SERVES (no of people)	5-8
PREPERATION TIME	Baked for 1 hour and sit in the fridge for overnight
INGREDIENTS	Quantity & unit	Ingredient
	1	pkt tennis biscuit
	4 250g	Cream cheese
	1 cup	White sugar
	2 tablespoons	flour
	Half cup	Sour cream
	2 teaspoon	Lemon juice
	3 teaspoon	Vanilla essence
	4 eggs	eggs
	1	Strawberry jam
	Strawberries and blueberriers	To top up
METHOD	Day Before: Crush on packet of Tennis Biscuit till fine,add quarter cup melted butter,combine together till it is wet, flatten in the cake tin, make sure it is super flat, put in the oven with foil wrapped around the cake tin, bake for 10min. Then Unwrap the cream cheese, leave it out to set for an hour, In a largerbowl mix together the x4 cream cheese,1 cup white sugar,2 tablespoon flour and a pinch of salt. Combine together using an electric hand mixer on medium speed until the mixture is creamy with no lumps. Add half a cup of sour cream, 2 teaspoon lemon juice and 1 teaspoon vanilla essence, mix again Add three eggs and 1 extra yolk, pour the batter into the cooled down crust base, place on to baking tray,pour a few cups of boiling water into the baking tray Bake for 50minutes at 180degrees Garnish the cheesecake the next day.
NOTES	Please note the cheesecake will be baked day before due to having one oven that will be used to slow cook the lamb the whole day on Host Day. I will however garnish the cheesecake on Camera.

Leah Jazz

NAME OF DISH	Butternut Laksa
RECIPE SERVES (no of people)	6
PREPERATION TIME	1 hour
INGREDIENTS	Quantity & unit	Ingredient
	2 Large	Butternut, chopped
	1 tbsp	sesame oil
	1	Large onion finely diced
	1	Red Chili
	3 cloves	Garlic
	1 thumb	Ginger
	1tbsp	Chinese 5 Spice
	1tsp	Paprika
	1 can	coconut milk/cream
	¼ cup	crunchy peanut butter
	¼ cup	soy sauce
	4 packets	Rice Noodles
	1 Can	Chickpeas, drained
	½ sausage	Chorizo, diced
	1-2 cups	Baby Spinach
	To taste	Salt and pepper
METHOD	Chop onion, garlic, ginger and chili and add to a soup pot with spices and oil, stir until fragrant and the onion has caramelised.
	Add chopped butternut to the pot and stir until softened.
	Remove half the butternut and add water to cover the remaining butternut.
	Cook until soft. Add butternut and soy sauce and blend with a hand-blender.
	Before serving, add chickpeas to a dry pan with salt and paprika.
	in another pan, cook diced chorizo with vegetable oil and chili
	add noodles and reserved butternut to the blended mixture along with baby spinach
	Top with chickpeas and chorizo and chili oil before serving.

NOTES

NAME OF DISH	Lemon & Lime Chicken with Forbidden Rice
RECIPE SERVES (no of people)	4 - 6
PREPERATION TIME	1 hour
INGREDIENTS	Quantity & unit	Ingredient
	6	Chicken Breasts
	1 Tbsp	sesame oil
	1 Tbsp	Vegetable oil
	2 tbsp	Soy Sauce
	1 Tbsp	honey
	4 Cloves	Garlic
	1 thumb	ginger
	4	Carrots
	1	Red Cabbage
	1	Red Pepper
	1	Yellow Pepper
	1 cup	Mange tout
	3 Cups	Black Rice
	2	limes
	1	lemon juice & zest
	4	eggs
	1	Onion, sliced

METHOD	Butterfly chicken breasts and marinade in lemon juice, lemon zest, sesame oil, vegetable oil, spices, honey and soy sauce.
	Meanwhile put the rice on the boil and finely slidchop vegetables.
	Fry marinated chicken breasts in a hot pan for 5-8 minutes on each side.
	While chicken is cooking, whisk 4 eggs and add to heated wok with sesame oil. Cook eggs before adding vegetables.
	Add vegetables to wok and flash fry before adding rice and mixing together.
	Remove chicken from pan and slice.
	Serve rice mixture in a bowl with sliced chicken on top, with lots of sesame seeds and chopped spring onion. Serve with fresh lime quarters.

NOTES	Any rice will do but black rice has a lovely nutty flavour. Any veg will do. Do not cook until soft - you want some crunch in the veg. Make a gravy from the marinate in the pan by adding some water and use this to flavour your rice.

NAME OF DISH	Chocolate in Excess
RECIPE SERVES (no of people)	6
PREPERATION TIME	2 hours
INGREDIENTS	Quantity & unit	Ingredient
	Chocolate Balls
	2 slabs	Dark chocolate
	6 balloons
	Brownies
	½ cup	Salted Butter, melted
	1Tbsp	Vegetable oil
	2 slabs	1 dark, 1 top deck chocolate
	1 Cup	Brown sugar
	2	Large Eggs
	2 tsp	Vanilla extract
	½ cup	plain flour
	½ cup	cocoa powder
	¼ tsp	salt
	Berry Foam
	140g	Sugar
	500g	Raspberries (frozen)
	½	lime (juiced)
	1	egg white
	1 cup	Nuts (optional)


METHOD	For the chocolate balls, chop both slabs and heat ½ in a bain marie until melted. Remove from heat and add the other ½ to the melted mixture while stirring. Once all chocolate is melted, dip a small, blown up balloon into the mixture to coat. Repeat x 6 or until mixture is finished. leave to cool before transferring to freezer.
	For the brownies preheat the oven to 175C. Lightly grease an 8x8 baking dish and line with baking paper.
	Melt butter until hot - in the microwave is fine. Add oil and sugar and whisk for at least a minute.
	Add eggs and vanilla and beat until light in colour (about another minute)
	Sift in dry ingredients (flour, cocoa, salt) and mix gently until just combined. Add 1 slab chopped dark chocolate and 1 slab top deck. Option to add nuts/fudge/caramel.
	Transfer mixture into greased baking dish and bake for 20 minutes or until just set. Add a crack of pink salt on top if you’re feeling spicy.
	NOTES: Beat the wet ingredients really well - but do not overmix once dry ingredients have been added. Underbake rather than overbake to keep them gooey in the centre.

Nivashnee Ramparsad

NAME OF DISH	Spacey Chicken Ramen
RECIPE SERVES (no of people)	6
PREPERATION TIME	2 hours
INGREDIENTS	Quantity & unit	Ingredient
	1 kg	Chicken Pieces
	1	Large onion – ½ diced and and half sliced
	3 slices	ginger
	5 cloves	Diced garlic
	4	Spring Onions
	2 tbsp	Soy Sauce
	3 tbsp	Gochujang
	1 litre	Chicken Stock
	To taste	Salt and pepper
	1 tbsp	Sesame Oil
	500 gram	Ramen Noodles - cooked
	6 cups	Baby spinach wilted
	6	Eggs Boiled and Shelled
	2 tbsp	Black and white sesame seeds
METHOD	In a large flat casserole , fry onion until soft. Add ginger and garlic
	Saute chicken pieces until coated
	Add chicken stock, spring onions, gochujang and soy to the broth and simmer for 60 minutes
	Remove chicken pieces and add to a roasting pan, coat with sesame oil and sprinkle salt.
	Season with salt and roast until the chicken skin has browned
	Add seasoning to broth
	Shred chicken for serving
NOTES	Prepare eggs , spinach and noodles for serving

NAME OF DISH	Out of this World Prawns Curry
RECIPE SERVES (no of people)	6
PREPERATION TIME	3 hours – including making the paratha
INGREDIENTS	Quantity & unit – Curry & Rice	Ingredient
	1 kg	Prawns – Shelled and Deveined
	4 tbsp	oil
	2	Green chillies
	2	Bay leaves
	1 can	Peeled and Whole Tomatoes
	2 tsp	Chilli Powder
	1tsp	Coriander seeds
	2 tsp	Cumin seeds
	1	Large onion, diced
	1 tbsp	garlic paste
	1 tsp	Turmeric
	1	Tomatoes, grated
	To taste	Salt
	2 tsp	Coriander powder
	1 tsp	Cumin powder
	1 tsp	Sugar
	To Taste	Lemon Juice
	½ tsp	Garam masala
	10	Curry Leaves
	2 cups	Basmatic Rice Cooked
	1 cup	Cashew Nuts
	Quantity & unit – Dhal Roti	Ingredient
	2 cups	Flour
	¼ cup	Oil
	½ cup	Boiled Water
	1 cup	Cooked yellow split pea lentils
METHOD	Heat oil and add cumin seeds, onions to brown. Once browned, add green chilli, curry leaves, chilli powder, turmeric and garlic paste
	Add tomato and cover and simmer on low. Blend tomatoes to a smooth sauce and add back into the pot. Add Coriander, Cumin, Garam and Sugar. Add Prawns and simmer for 5 minutes.
	Add the coriander seeds and cumin seeds. Once they start to pop, add the onions.
	Saute onions until almost golden brown. Add ginger-garlic paste and turmeric, combine all together for 2 minutes
	Cook lentils until soft and add 1 tsp roasted cumin seeds. Divide and roll into balls. Make a dough using the flour, oil and water and divide into balls. Add a lentil ball into the centre of each dough ball and roll into thin discs. Toaste in a frying pan until brown on all sides
	Prepare yogurt chutney, mint chutney and tomato chutney
NOTES	Serve with naan, roti or basmati rice

NAME OF DISH	Crate Crème Brulee
RECIPE SERVES (no of people)	6
PREPERATION TIME	6 hours
INGREDIENTS	Quantity & unit	Ingredient
	750ml	Fresh cream
	3/4 cup	Sugar
	6	Egg Yolks
	1/3 cup	Brown sugar
	1 tsp	Vanilla Paste
	4	cloves
	2	Cinnamon Sticks
	6	Cardamon Pods
	1 cup	Gooseberries
	Fruit	Compote
	500g	Mixed Berries
	1 tbsp	Orange Zest
METHOD	Bring cream with whole spices to a simmer and remove from heat just before it comes to a boil. Set aside
	Whisk together egg yolks, sugar and vanilla for 2 to 3 minutes
	Combine whisked yolks and cream together and add to serving dishes. Place crème brulees in a large roasting pan and add water to the pan that comes halfway up the sides of the dishes. Bake in an oven at 150 deg C for 30 to 40 minutes.
	When removed from the oven and still slightly jiggle, press gooseberries into the top to create craters. Set in fridge
	Remove gooseberries before serving, sprinkle brown sugar on top and blowtorch until caramelized.
	In a saucepan, combine fruit, sugar, zest and water until fruit has softened.