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
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
  1. Boil the potatoes till fork tender, mash… add salt pepper spice blend, corn bacon bits, onion bits flour and an egg.
  1. Create individual balls
  1. Beat an egg in one bowl, flour in another and breadcrumbs in the last.
  1. 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
  1. Put kale in warm water for about 20min to tenderize it, clean it and lessen the bitterness.
  1. Dice cherry tomatoes, feta cucumber olives and onions
  2. mix well
  1. Dressing, Olive oil salt and pepper Dijon mustard, mayo, plain yogurt lime juice white wine vinegar, Worcestershire sauce, minced garlic more oil whilst mixing
  1. Mix Well. Plate!
  1. And Serve
NAME OF DISH Short Rib Gnocchi
RECIPE SERVES (no of people) 6
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
  • Serve with flatbread or basmati rice
NAME OF DISH KK Chocolate Cheese Cake
RECIPE SERVES (no of people) 8-10
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

Leago Maruma

NAME OF DISH Salmon Cheesy Salad
RECIPE SERVES (no of people) 4
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
  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
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
  1. 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
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
  1. Chop onion, garlic, ginger and chili and add to a soup pot with spices and oil, stir until fragrant and the onion has caramelised.
  1. Add chopped butternut to the pot and stir until softened.
  1. Remove half the butternut and add water to cover the remaining butternut.
  1. Cook until soft. Add butternut and soy sauce and blend with a hand-blender.
  1. Before serving, add chickpeas to a dry pan with salt and paprika.
  1. in another pan, cook diced chorizo with vegetable oil and chili
  1. add noodles and reserved butternut to the blended mixture along with baby spinach
  1. Top with chickpeas and chorizo and chili oil before serving.
NAME OF DISH Lemon & Lime Chicken with Forbidden Rice
RECIPE SERVES (no of people) 4 - 6
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.
  • 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
INGREDIENTS Quantity & unit Ingredient
  Chocolate Balls  
  2 slabs Dark chocolate
  6 balloons  
  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
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
  1. In a large flat casserole , fry onion until soft. Add ginger and garlic
  1. Saute chicken pieces until coated
  1. Add chicken stock, spring onions, gochujang and soy to the broth and simmer for 60 minutes
  1. Remove chicken pieces and add to a roasting pan, coat with sesame oil and sprinkle salt.
  1. Season with salt and roast until the chicken skin has browned
  1. Add seasoning to broth
  1. Shred chicken for serving
  • 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
  • Serve with naan, roti or basmati rice
NAME OF DISH Crate Crème Brulee
RECIPE SERVES (no of people) 6
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.

Shows in this post: Come Dine With Me South Africa

Channels in this post: BBC Lifestyle


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