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
PREPERATION TIME	30 min
INGREDIENTS	Quantity & unit	Ingredient
	2	Banana shallot
	8	Beetroot, mixed
	400g	Heirloom carrots, mixed
	1	Lemon zest
	1	tbsp Lemon juice
		Mint
	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
METHOD	In a large bowl whisk together the olive oil, vinegar, sugar, shallot, lemon zest and 1 tsp salt.
	Use a mandolin to slice the beetroot and carrots as thinly as possible.
	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.
	Drizzle over a little olive oil, then scatter with the za’atar and a pinch of sea salt flakes.
	Add half of the chopped mint to the vegetables, then strain and toss well.
	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
PREPERATION TIME	15 minutes
INGREDIENTS	Quantity & unit	Ingredient
	5 x 180 g	Salmon Fillets
METHOD	Season the salmon with the salt and a few grinds of pepper.
	Heat the oil in a 12-inch non-stick pan over medium-high heat until hot and shimmering.
	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
PREPERATION TIME	3 hours
INGREDIENTS	Quantity & unit	Ingredient
	400g	Blueberries, plus more for garnish
	300g	Sugar
	700g	Sour cream
	750g	Cream cheese, softened
	750ml	Double cream, chilled
		Kosher salt
METHOD	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.
	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.
	Scoop the cooled blueberry jam into a blender. Add the sour cream and cream cheese. Puree the mixture until it's smooth.
	Pour chilled heavy cream into a large mixing bowl. Beat the cream on high speed for several minutes until soft peaks form.
	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
	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

NAME OF DISH	Oysters
RECIPE SERVES (no of people)	6 - 8
PREPERATION TIME	15 minutes
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.
	In a separate bowl Mix olive oil with vinegar and stir.
	Mix all ingredients into the vinaigrette .
	Top each oyster with teaspoon of the mixer.
	Top each oyster with micro herbs.
	Served on ice with lemon wedges and chillies sauce.
NOTES	Oysters are served fresh on ice, no cooking required.

NAME OF DISH	Mussels and Bread
RECIPE SERVES (no of people)	6
PREPERATION TIME	3 hours
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
	Bread
	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
RECIPE SERVES (no of people)	6
PREPERATION TIME	1 hr 15 mins
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
	Asparagus 10	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
PREPERATION TIME	1 hour
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
PREPERATION TIME	6 hours
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
	Filling
	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
PREPERATION TIME	1 Hour
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
METHOD	Grill Prawns in Garlic butter and salt , drizzle with lime juice
	In bowl, mix the mayo and siracha sauce together forming a spicy mayo
	Puree one Avocado with lime juice salt and pepper and to make a paste . chop the other avocado into small pieces and set aside
	Toss the cut avocados with chopped onion, salt and pepper
	Cut the ciabatta in slices and toast until beautiful grill lines form.
	Spread the avocado paste on the slice, place a lettuce leaf on top of the mixture.
	Place prawns on lettuce leave and add a few dollops of the mayo mixture on top of the prawns.
	Garnish with coriander

NAME OF DISH	Crab Curry
RECIPE SERVES (no of people)	8-10
PREPERATION TIME	2.5 Hours
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
	NOTES	Serve with jeera infused rice

NAME OF DISH	Fruit Sorbet
RECIPE SERVES (no of people)	6
PREPERATION TIME	4 hours
INGREDIENTS	Quantity & unit	Ingredient
	1kg	Mixed berries and Kiwi
	5 tbsps	Honey, Sugar or Syrup
	1 tsp	Salt
	Mint	Garnish
METHOD	Blend different types of Fruit together in a blender
	Add sweetener ( of your Choice) blend until you reach the consistency and taste you desire
	Set in freezer for 2-3 hours until the sorbet is set
	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
PREPERATION TIME	1 Hour
INGREDIENTS	Quantity & unit
	500g	Ingredient
	2 tbsp	Shredded chicken
	2 tbsp	Mayo
	1 leaf	Sriracha sauce
	I slice	Lettuce
		Toasted crostini
METHOD

	Combine chicken mayo and sriracha sauce
	Toast ciabatta bread
	Spread mayo mixture, top with lettuce and chicken
	Garnish with coriander

NAME OF DISH	Butterchicken
RECIPE SERVES (no of people)	2-4
PREPERATION TIME	1 hour
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
NOTES	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
METHOD	Create marinade using above-mentioned ingredients. Place baby thighs in marinade for over an hour. Grill on each side for about 3-5 minutes. Coat with left remaining marinade. Plate and sprinkle sesame seeds and chopped fresh spring onion. Summer salad: Slice exotic tomatoes, red onion and chop fresh mint Separate goats cheese Mix into a bowl and plate
NOTES	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
PREPERATION TIME	1 hour
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 Broccoli: Tenderstem broccoli Butter garlic
METHOD	Pork Belly Mix all spices into a bowl and transfer into a small pan to heat for about 3 minutes. Transfer back into mixing bowl and had olive oil to create a paste like marinade. 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. Place pre-prepped pork belly into roasting dish. 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: Peel and chop 3 apples and bring to a boil with castor sugar, nutmeg, cinnamon and 2 star anise spices. Boil until apples are ready to mash. Add butter towards the end. Transfer contents into a blender and mix until a thick paste is formed. Baby potatoes: Parboil potatoes for 40 minutes Slice into halves Place 2 full table spoons of duck fat to heat on medium heat Place potatoes into fat to fry slowly Coat with flaked salt Broccoli: Fry slightly in butter and garlic Pour a few drops of water close pan to steam 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
PREPERATION TIME	4 hours
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: Crush tennis biscuits into small pieces and place into blender. Blend tennis biscuits until it becomes a fine like mixture. Add butter and mix until well combined. Take the mixture and lay down into a cake tin. Place in fridge for 30 minutes to set. 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. Once done take the mixture and pour it into the prepared tin. Place in oven that is preheated at 160 and bake the cake for 1 hour. Leave the cake in the oven to cool off for 2 hours. 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. Let it cool down completely before dressing the cake. Sprinkle icing sugar on plate then place cut slice on plate