Come Dine With Me South Africa 7: Episode 8 recipes

Written by TVSA Team from the blog BBC Lifestyle on 21 Feb 2022
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It was Ladies Night on Come Dine with Me South Africa on Wednesday with a host line-up of: communication specialist Thobile, sales executive and lover of pink, Natascha, financial advisor Olive and accountant Tarin.

Notably missing in action: a cringeworthy male stripper.

The showdown between the self-proclaimed perfectionists was won by Natascha who scored 23.

This is their coobook:

Natascha Le Roux

NAME OF DISH Rainbow Carrots and Beetroot Carpaccio
RECIPE SERVES (no of people) 4
INGREDIENTS Quantity & unit Ingredient
  Banana shallot
  Beetroot, mixed
  400g  Heirloom carrots, mixed
  Lemon zest
  1 tbsp Lemon juice
  1 tbsp Za'atar spice blend
  4 tsp Caster sugar
6 tbsp Olive oil
6 tbsp White wine vinegar
  100g Pistachios, toasted and roughly chopped
  1. In a large bowl whisk together the olive oil, vinegar, sugar, shallot, lemon zest and 1 tsp salt.
  1. Use a mandolin to slice the beetroot and carrots as thinly as possible.
  1. Add to the bowl, toss in the dressing to coat, and set aside for an hour. When ready to serve, spoon the labneh on to a large platter, and spread into an even layer.
  1. Drizzle over a little olive oil, then scatter with the za’atar and a pinch of sea salt flakes.
  1. Add half of the chopped mint to the vegetables, then strain and toss well.
  1. Arrange the vegetables over the labneh and sprinkle with the pistachios and remaining mint.
NOTES Serve with homemade Labneh and Flatbread.
NAME OF DISH Salmon Fillets
RECIPE SERVES (no of people) 4
INGREDIENTS Quantity & unit Ingredient
  5 x 180 g Salmon Fillets
  1. Season the salmon with the salt and a few grinds of pepper.
  1. Heat the oil in a 12-inch non-stick pan over medium-high heat until hot and shimmering.
  1. Cook the salmon, without moving about 4 - 5 minutes.
NOTES Serve with roasted cauliflower steak, anchovy butter and minted pea puree
NAME OF DISH Blueberry Mousse
RECIPE SERVES (no of people) 4
INGREDIENTS Quantity & unit Ingredient
Blueberries, plus more for garnish
  300g Sugar
  700g Sour cream
  750g Cream cheese, softened
  750ml Double cream, chilled
    Kosher salt
  1. Wash blueberries and discard any stems. Put the berries in a small saucepan and mash them with a potato masher. Stir in sugar and salt.
  1. Turn the saucepan on to medium heat. Stir and cook the blueberry mixture for about 10 minutes. The mixture should bubble gently and become thick. It will start to look like jam once it's finished simmering. Turn off the heat and let it cool completely.
  1. Scoop the cooled blueberry jam into a blender. Add the sour cream and cream cheese. Puree the mixture until it's smooth.
  1. Pour chilled heavy cream into a large mixing bowl. Beat the cream on high speed for several minutes until soft peaks form.
  1. Spoon the berry cream into the mixing bowl with the whipped cream. Use a large metal spoon to gently fold the blueberry cream into the whipped cream until it's incorporated
  1. Scoop the mousse into small serving glasses. And chill until ready to serve.
NOTES Served with edible flowers with a white chocolate seal.

Olive Tswai

RECIPE SERVES (no of people) 6 - 8
INGREDIENTS Quantity & unit Ingredient
  5 Oysters
  1 Red onion finely chopped
  bunch Chives
  bunch Parsley
  2 tbs Garlic
1 pinch Salt and pepper
  Half cup Vinegar
  Squeze Lemon
Bunch Micro herbs
Table spoon Olive oil
METHOD 1.  Finely chop all my ingredients together and add salt and
pepper to taste.
  1. In a separate bowl Mix olive oil with vinegar and stir.
  1. Mix all ingredients into the vinaigrette .
  1. Top each oyster with teaspoon of the mixer.
  1. Top each oyster with micro herbs.
  1. Served on ice with lemon wedges and chillies sauce.
  • Oysters are served fresh on ice, no cooking required.
NAME OF DISH Mussels and Bread
INGREDIENTS Quantity & unit Ingredient
  3 handfulls Mussels
1 cup Pioppini mushrooms and finely diced onion
3 tbs Salted butter
Half cup White wine
1 tbs Aromat and parsley
pinch Pepper
1 cup Cream
2 tbs Garlic
  2 tbs Flour
3 tbs  Lemon
350 g Flour
280 g Water
1 tbs Yeast
METHOD Simmer the mussels in wine, parsley and garlic. Add Aromat and pepper for taste.
After 10 mins add cream to remaining wine in the pan and sprinkle with flour to thicken.
In a separate pan, add butter, fry onion and mushroom mix and add to the creamy wine mix. Sprinkle with seasoning and serve hot with bread.
Add water to a bowl, mix in yeast and salt till dissolved. Then add flour and mix till it becomes a dough.

Cling wrap and set to rise, folding the dough in intervals of 30 mins.

Once fully risen will bake in the oven and serve hot with butter.
NAME OF DISH Cauliflower and Chick Pea Mash / Butternut Puree
INGREDIENTS Quantity & unit Ingredient
  2 big Butternut
5 large Potatoes
1 tbs Salted butter
1/3 cup Cream cheese
1 tsp Aromat
1 tsp Pepper
3 tsp Hummus
2 cups Cauliflower
1 tsp Mustard
Thin asparagus
2 spoons Double thick cream
1 teaspoon Sugar
1 tsp Salted butter
2 leaves Mint
METHOD Boil potatoes in a medium sized pot till very soft (45mins).
steam butternut in a microwave safe dish till soft and drain any access water and leave to cool off.
Steam cauliflower for 20 mins and drain any water left over.

Add that to your cooked potatoes in a blender with cream cheese, mustard, and some soft salted butter and blend for 30 seconds.

If mixture is too dry, add melted salted butter. Lastly add a generous amount of hummus to the mix, followed by pepper and aromat to taste.
Butternut will be blended, add cream, sugar and mint with a drop of butter then blend as well but for longer till it’s a light puree.

Asparagus will be blanched in hot water and sautéed on a dry pan before serving.
NAME OF DISH Rack of Lamb
RECIPE SERVES (no of people) 4 - 6
INGREDIENTS Quantity & unit Ingredient
  2 Racks of lamb
  4 tbsp Coriander
  2 Star Anise
  2 Cloves
  cup Coconut milk
  1 Stick of cinnamon
1tsp Coriander seeds
  1tsp Cumin seeds
  1 Large onion, diced
  1 tbsp Garlic
1 tsp Aromat
1 Diced red onion
  1 cup Cream
METHOD Heat some olive oil in a saucepan and fry onions once the onions are soft add Aromat and all the spices (blended together to a powder).
  Add coconut milk and cream, then, once reduced to a sauce, add the chopped coriander and allowed to simmer until reduced and thick .
  Add the Aromat and pepper to taste and leave to set - that will be used to soak the lamb once it comes out the oven .
NOTES The lamb will be rubbed with the same spices as above and put in the oven for 30 mins and will be removed and placed in the gravy above and left in a foiled oven dish till served.
NAME OF DISH Rose Jelly with Panna Cotta and Berry Compote
RECIPE SERVES (no of people) 6
INGREDIENTS Quantity & unit Ingredient
  Biscuit Base  
  2 cups Sparkling Rose (alcohoic drink)
  ½ cup Gelatin
  1/3 cup White sugar
  1 tsp Jelly
  1 tsp Boiling water
  4 cups Milk
  4 tbs Gelatin
Half cup Sugar
  1 tsp Vanilla extract
  2 cups Heavy cream
  Berry compote  
  4 tbs Sugar
  2 cups Mixed berries
  1 tsp Lemon
  1 cup Water
METHOD Boil berries in sugar water and allow to simmer till it becomes a syrup adding a splash of lemon juice. then set aside to cool .
  Add boiling water to my jelly powder in small container. Then take half the alcohol and add it to a sauce pan to simmer.

The other half of the alcohol you add gelatin then stir till the gelatin gets soft.

Mix both alcohol mixers together plus the jelly. Then melt sugar and water aside to mix into the alcohol if not sweet enough.

Then pour into glasses quarter way up on top of the panna cotta then leave to set.
  Pour milk into bowl add gelatin and set aside. Add heavy cream to pot with sugar and stir till boiling then stir the gelatin mix.

Cook for 1 min stirring, then add vanilla mix then pour into glass bottom to set.
  The glass will be layered with panna cotta and then jelly followed by a scoop of the berrie syrup.

Tarini Moodley

NAME OF DISH Prawn Crostini
RECIPE SERVES (no of people) 6-8
INGREDIENTS Quantity & unit Ingredient
  1 kg Prawns, Deveined
  2 Avocados
  1 cup Mayonnaise
  ½ Cup Siracha Sauce of your choice
  2 Limes
1 loaf Seeded bread of your choice
I use Ciabatta
  Salt & Pepper to taste  
  3 tbsps Garlic Butter
1/2 Onion
A few Leaves of crisp lettuce and coriander for garnish
  1. Grill Prawns in Garlic butter and salt , drizzle with lime juice
  1. In bowl, mix the mayo and siracha sauce together forming a spicy mayo
  1. Puree one Avocado with lime juice salt and pepper and to make a paste . chop the other avocado into small pieces and set aside
  1. Toss the cut avocados with chopped onion, salt and pepper
  1. Cut the ciabatta in slices and toast until beautiful grill lines form.
  1. Spread the avocado paste on the slice, place a lettuce leaf on top of the mixture.
  1. Place prawns on lettuce leave and add a few dollops of the mayo mixture on top of the prawns.
  1. Garnish with coriander
RECIPE SERVES (no of people) 8-10
INGREDIENTS Quantity & unit Ingredient
  3-4kg Crab
  5 cloves Garlic
  5 red & Green Chillies
  2 Cinnamon Sticks
  1 Cut Onion
  3 curry spoons   Masala
1 curry spoon Garam Masala
  ½ Cup Oil
  1 Large onion, diced
  2kg Grated Tomatoes
1 Bunch Coriander
Water As needed
  Rough Salt To taste
  2 tbsp Sugar
  2 cups Basmati Rice
  1 Tbsp Jeera
METHOD Heat Oil in a Large Pot, add Onions, Chillies, Cinanmon sticks and Garlic, Fry till onions are golden brown
  Add in Masala and mix with oil and leave to fry for about a minute. Add the washed crab and mix to coat in masala.

Add a little water to the pot and leave to fry and cook for 45mins or until crab is cooked - don’t forget to add salt
  Add coriander to the tomatoes and sugar and mix in tomatoes to the pot and leave to cook until tomatoes are cooked through
  You can add salt and or sugar at this point if you desire more of either.
  Simmer the crab until a beautiful smell of the crab is reached and tomatoes have turned into a thick dark gravy.
  Garnish with coriander
  For the rice, steam rice as desired with salt and jeera seeds
  • Serve with jeera infused rice
NAME OF DISH Fruit Sorbet
RECIPE SERVES (no of people) 6
INGREDIENTS Quantity & unit Ingredient
  1kg Mixed berries and Kiwi
  5 tbsps Honey, Sugar or Syrup
  1 tsp Salt
  Mint Garnish
  1. Blend different types of Fruit together in a blender
  1. Add sweetener ( of your Choice) blend until you reach the consistency and taste you desire
  1. Set in freezer for 2-3 hours until the sorbet is set
  1. Garnish with Mint before serving cold

Alternative dishes for person allergic to shellfish:
NAME OF DISH Chicken and Mayo Crostini
RECIPE SERVES (no of people) 1-2
INGREDIENTS Quantity & unit
  500g Ingredient
  2 tbsp Shredded chicken
  2 tbsp Mayo
  1 leaf Sriracha sauce
  I slice Lettuce
  Toasted crostini
Combine chicken mayo and sriracha sauce  
  1. Toast ciabatta bread
  1. Spread mayo mixture, top with lettuce and chicken
  1. Garnish with coriander
NAME OF DISH Butterchicken
RECIPE SERVES (no of people) 2-4
INGREDIENTS Quantity & unit Ingredient
  2 fillets Cubed chicken
  1 tbsp Mixed masala
  1tbps Ginger & Garlic paste
  500ml Fresh cream
  1tbps Salt and sugar
  200ml Milk
2tbsp Oil/ Butter
  100g Butter or margarine
METHOD Marinate chicken with ginger and garlic paste and leave for 2 hours or overnight
  In a pan, saute chicken with oil/ butter until chicken is browned and tender
  Add mixed masala and allow to fry for 2 mins…
  Add milk and butter and mix all together, add salt and sugar as needed at this point.
  Allow to simmer, add cream when chicken is cooked through and a nice thick gravy has formed . garnish with fresh coriander
  • Serve with naan, roti or basmati rice

Thobile Shongwe

NAME OF DISH Baby Chicken Thighs with Fresh Summer Salad
RECIPE SERVES (no of people) 4
PREPERATION TIME 30 minutes (marinade and cooking time. Please remember that I would have marinaded over night)
INGREDIENTS Quantity & unit Ingredient
  8 pieces Chicken baby thighs
  • 3 -4 tablespoons
  • 2 tablespoons
  • 2 tablespoons
  • 1 teaspons
  • 1 teaspoon
  • 2 tablespoons
  • 2 tablespoons
  • 2 tablespoons
  • Less than a handful to decorate chicken
  • Less than a handful to decorate chicken
  • Small box
  • 1
  • Handful
  • Palm size
•           Oyster Sauce
•           Soya sauce
•           Teriyaki sauce
•           Fresh ginger
•           Fresh garlic
•           Brown sugar
•           Honey
•           Lemon juice
•           Sesame seeds
•           Spring onion
Summer Salad:
  • Exotic tomatoes
  • Red onion
  • Mint
  • Goat cheese
  1. Create marinade using above-mentioned ingredients.
  2. Place baby thighs in marinade for over an hour.
  3. Grill on each side for about 3-5 minutes.
  4. Coat with left remaining marinade.
  5. Plate and sprinkle sesame seeds and chopped fresh spring onion.
Summer salad:
  1. Slice exotic tomatoes, red onion and chop fresh mint
  2. Separate goats cheese
  3. Mix into a bowl and plate
  • Chicken will be prepped and marinaded night before. For shooting purposes, I will make the marinade and pop a few chicken thighs into marinade.
NAME OF DISH Roast Pork Belly, Fried Duck Fat Potatoes and Broccoli
RECIPE SERVES (no of people) 4 - 6
INGREDIENTS Quantity & unit Ingredient
  • 1 kg
  • 2 teaspoons
  • 4 teaspoons
  • 4 teaspoons
  • 2 teaspoons
  • 1 – 2 tablespoons
  • 1 teaspoon
  • 2 – 3
  • 3
  • 50g
  • 300 ml
  • 2 tablespoons
  • 1 teaspoon
  • ½ nutmeg
  • 3
  • Small packet
  • 2 full tablespoons
  • Pinch
  • 1 packet
  • 1 tablespoon
  • 1 teaspoon
Roast pork belly:
  • Pork belly
  • cumin
  • coriander seed
  • fennel seed
  • flaked salt
  • olive oil
  • fine salt
  • star anise spices
Apple Sauce:
  • apples peeled, chopped
  • butter
  • 250ml water
  • 2 tbsp caster sugar
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • Star anise spices
Duck fat fried baby potatoes
  • Baby potatoes
  • Duck fat
  • Salt flakes
  • Tenderstem broccoli
  • Butter
  • garlic
METHOD Pork Belly
  1. Mix all spices into a bowl and transfer into a small pan to heat for about 3 minutes.
  2. Transfer back into mixing bowl and had olive oil to create a paste like marinade.
  3. Ensure pork belly fat side is bone dry. Turn over (fat side on kitchen towel); marinade meat side with mixture. Put flaked salt into scorched fat skin. Let it marinade overnight.
  4. Place pre-prepped pork belly into roasting dish.
  5. Add savannah (non-alcoholic) and 2 – 3 star anise spices. Close roasting pot and cook for 1,5 hours. Remove lid and cook last hour without lid to allow for fat to crack.
Apple sauce:
  1. Peel and chop 3 apples and bring to a boil with castor sugar, nutmeg, cinnamon and 2 star anise spices.
  2. Boil until apples are ready to mash. Add butter towards the end.
  3. Transfer contents into a blender and mix until a thick paste is formed.
Baby potatoes:
  1. Parboil potatoes for 40 minutes
  2. Slice into halves
  3. Place 2 full table spoons of duck fat to heat on medium heat
  4. Place potatoes into fat to fry slowly
  5. Coat with flaked salt
  1. Fry slightly in butter and garlic
  2. Pour a few drops of water close pan to steam
  3. Drizzle with fresh lemon juice and dress with toasted almonds.
NAME OF DISH Baked Cheesecake with Very Berry Sauce
RECIPE SERVES (no of people) 6
INGREDIENTS Quantity & unit Ingredient
  • 250g
  • 125g
  • 500g
  • ¾ cups
  • ¾ cups
  • 1 teaspoon
  • 1 teaspoon
  • 3
  • 300g
  • 125ml
  • Tennis biscuits
  • Butter, melted
  • 500g cream cheese
  • caster sugar
  •  sour cream
  • vanilla essence
  • Grated lemon rind
  • eggs
  • frozen mixed berries
  • 125ml sugar
  • Lemon juice to taste
  • Icing sugar
METHOD Cheesecake prep:
  1. Crush tennis biscuits into small pieces and place into blender.
  2. Blend tennis biscuits until it becomes a fine like mixture.
  3. Add butter and mix until well combined.
  4. Take the mixture and lay down into a cake tin. Place in fridge for 30 minutes to set.
  5. For the actual cake component, combine the cream cheese, sugar, sour cream, vanilla essence and lemon rind. Mix until you have a smooth mixture then add in eggs.
  6. Once done take the mixture and pour it into the prepared tin.
  7. Place in oven that is preheated at 160 and bake the cake for 1 hour.
  8. Leave the cake in the oven to cool off for 2 hours.
  9. For berry compote, take frozen berries and bring to a slow boil in a saucepan. Add in the castor sugar. Cook until compote becomes a thick-like sauce. Add in some lemon juice.
  10. Let it cool down completely before dressing the cake.
  11. Sprinkle icing sugar on plate then place cut slice on plate

Shows in this post: Come Dine With Me South Africa

Channels in this post: BBC Lifestyle


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