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Come Dine With Me South Africa 7: Episode 9 recipes

Written by TVSA Team from the blog BBC Lifestyle on 24 Feb 2022
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Wednesday's episode of Come Dine with Me South Africa was a fondant fest in Cape Town starring social media manager Kelly, attorney Candy, DJ Ricky D. Hendricks and salesmen Renier, who failed to sell his meal for the win.
 
The person who sold their food the best was Candy who won with a score of 25.

These are their recipes... whose will you try?

Candy Musekene


 
NAME OF DISH Sexy Seared Salmon Served with a Sweet and Sour Summer Salsa
RECIPE SERVES (no of people) 4 - 6
PREPERATION TIME 4 hours
INGREDIENTS Quantity & unit Ingredient
  4 fillets Salmon (skin-on)
 
  2 tbs Unsalted butter
  1tsp Salt
  ½ tsp Black pepper
  ½ tsp Garlic powder
 
 		 3 Avocados
  3  Ripe mangos
  1 Medium red bell pepper
½ cup  Chopped red onion
½ cup Chopped cherry tomatoes
  ¼ cup  Packed fresh cilantro leaves, chopped
  1 Jalapeño, seeded and minced
  1  Large lime/lemon, juiced (about ¼ cup lime/lemon juice)
  1 tbsp Extra-virgin olive oil
  1 tsp Salt
METHOD
Dry the salmon fillets with paper towels. Sprinkle them with the salt, pepper, garlic powder.
 
 
Drizzle flesh side with half the oil (just a tiny bit) and rub over skin. Sprinkle with half the salt and pepper. Turn fillet over and repeat. Do not do this step until just before cooking.
 
 
Heat the butter in a large nonstick skillet over medium-high heat, about 2 minutes.
 
 
Place salmon in the skillet skin side down, then immediately turn the head down to medium.
 
 
Using a spatula or something similar, press down on each salmon for 10 seconds so the skin is pushed flat against the skillet and "sets" its form.
 
 
Cook for 6-7 minutes, or until the salmon is cooked 3/4 of the way and the skin is crispy.
 
 
90 sec on flesh side: Flip the salmon to skin side is up and cook for a further 90 seconds.
 
NOTES
You can serve with some basmati rice.
 
 
NAME OF DISH Seafood Boil with Cajun Seasoning
RECIPE SERVES (no of people) 4 - 6
PREPERATION TIME 4 hours
INGREDIENTS Quantity & unit Ingredient
  1 cup Brown sugar
  1 and 1/2 Vups water
  1 tsp Paprika
  21 tsp Garlic powder

 
  1 tsp Oregano
  2 tsp Onion powder
Stick of cinnamon
 
 		 1.1/2 Onion chopped 
  2 tsp Lemon-and-herb seasoning
  2 tbs Garlic, minced
  50g Chopped parsley
2 Lemons
160 g Butter/margarine
  7 Baby potatoes
  1 sachet Fish stock/ fish seasoning
  1 tbs Peri-peri /cayenne pepper
  2 cobs Sweetcorn
  500 g Crayfish/lobster
  200 g Mussels/calamari
  1 long Sausage (sliced)
  • 10 prawns De-veined and de-shelled
METHOD
Pre-boil the potatoes and corn separately until they are soft.
 
 
In a separate pan for the sauce, fry minced onions, minced garlic for 10 minutes.
 
 
In a low heat, add garlic powder, paprika, peri-peri/cayenne pepper, onion powder, oregano, pepper, soy sauce, brown sugar and use a whisk to mix.
 
   
Then I add butter and mix. Add water and mix and add salt.
 
 
Add some brown sugar and let the mixture fry. Add parsley, pepper, peri-peri.
 
 
Use a portion of the sauce and add the mussels to cook in the sauce for 5–7 minutes. Add the prawns and cook for 5 minutes.
 
 
Then add the corn, sausage, and potatoes to the mixture.
 
 
Coat the mixture with the rest of the sauce and let it simmer.
 
 
NAME OF DISH The Taste of Melanin
Swiss Roll with a Chocolate Ganache
RECIPE SERVES (no of people) 6 - 8
PREPERATION TIME 4 hours
INGREDIENTS Quantity & unit Ingredient
  4 Eggs
  180 ml Caster sugar
  2 tbs Warm water
  180 ml Cake flour
 
  1tsp Baking powder
  1/4 tsp5 tbs Cocoa powder
  1 tbs Coffee
  1 cup Strawberries
  1/2 cup Heavy cream/ whipped cream
  1 tsp Vanilla
  1 bar Chocolate
 
 		 1 tsp Honey
METHOD
Preheat the oven to 180°C.
 
 
Beat the egg whites, sugar together in a medium bowl for 5. Set aside. Preheat the oven to 180°C.
 
 
In another bowl, beat the egg yolks, remaining sugar, and vanilla extract together until pale and creamy for 2 minutes.
 
 
Sift the flour, cocoa powder, baking powder, and salt together into a large bowl and add the butter, coffee, and egg yolk mixture over the dry ingredients and beat until fully combined.

Beat everything together on medium speed until completely combined. Avoid over-mixing and deflating those whites. Batter will be very light.
 
 

Pour the mixture gently into the prepared pan, and bake in the oven until the centre of the cake is slightly springy and the edges have shrunk a little from the sides of the tin, about 12 to 15 minutes.
 

Spread out a piece of parchment paper (slightly larger than the tin in size) on a work surface and sprinkle evenly with caster sugar (this stops the roll from sticking to the paper).

Turn or invert the pan onto the sugared parchment paper, and then carefully remove the tin and parchment paper from the bottom of the cake.
 

Place a slightly damp, clean tea or kitchen towel over the cake while it cools- this will prevent it from drying out and cracking when you roll it.
 

Filling: Whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium to stiff peaks form, about 2-3 minute. Unroll the cake and spread the whipped cream evenly and roll the cake back up.
 

Ganache: Mix chocolate bar and honey in a bowel and in a saucepan, heat the cream and pour over chocolate, then let it sit for 2-3 minutes to gently soften the chocolate. Pour mixture over cake and set for 45 minutes.
 
Notes
Decorate with fresh strawberries.
 
 

Kelly Pearce


 
NAME OF DISH Potstickers with two fillings: prawn and pork and mushroom and corn, served with a spicy thai sauce and a side salad with red onion, mango and rocket.
RECIPE SERVES (no of people) 4 people (4 potsticker per person)
PREPARATION TIME 1 hour
INGREDIENTS Quantity & unit Ingredient
  250 g Pork sausage
  1small bag Prawns
  1 bag  Coleslaw 
  handful Spinach
  2 Spring onion
 
 		 1 teaspoon Ginger
  1 teaspoon Garlic
  2 tablespoons Soya sauce
  1 teaspoon Sweet chilli sauce
  handful Shiitake mushrooms
handful Corn
tablespoon Chives
tablespoon Coriander
1 tablespoon Sweet thai sauce
METHOD
  1. Chop ginger, garlic, chives, coriander, spring onion, mushrooms, spinach
 
  1. Chop up prawns and squeeze out the pork sausage to create a mince
 
  1. In a bowl mix flour and water to create dough, either roll it out or put it through a pasta machine to create a thin sheet
 
  1. Place thin sheet of dough on a floured surface and cut out round pieces using a cutter
 
  1. Fill each round piece of dough with a little bit of each ingredient
 
  1. Fold each piece closed by pinching the top together to create your potsticker
 
  1. Add oil to pan and place potstickets into pan
  2. Add water to pan and all to steam for 2 min or when one part is golden brown
NOTES
  • There are two types of potstickers:
-pork and prawn
-mushroom and corn
 
  • For the dipping sauce:- Combine the following
-teaspoon garlic
-teaspoon ginger
-teaspoon spring onion
-half cup of soya sauce
-1 teaspoon rice wine vinegar
-half teaspoon of sesame oil
-1 tablespoon sugar
-half teaspoon of dry chilli
-quarter teaspoon sesame seeds
 
  • Side Salad (palette cleanser)
-handful of rocket
-a few slices of mango
-few slices of thinly chopped red onion
-drizzle with lime juice and olive oil
 
 
NAME OF DISH Chicken and Prawn Thai Green Curry
RECIPE SERVES (no of people) 4 - 6
PREPERATION TIME 30 min
INGREDIENTS Quantity & unit Ingredient
  4 chicken fillet breasts Chicken breasts
  1 bag Prawns
  1 Red onion diced
  1 teaspoon Ginger
  1 teaspoon Garlic
  1 handful Patty pans
 
 		 1 handful Mange tout
  1sprig Lemongrass
  grated zest and a teaspoon of lime juice Lime
  3 tablespoons Green thai paste
250ml Coconut cream
bunch Fresh coriander
METHOD Heat oil in a pot and add onions and cook until soft, stir in curry paste, ginger, garlic, lemongrass and stir fry for 3 min.  
  Add chicken and coconut cream cook until tender.
  Add sugar snaps, patty pans, prawns and gently cook for 5 min.
  Add lime zest and lime juice.
  Add coriander.
NOTES
  • Coconut infused rice
-Rinse rice in cold water
-Boil rice in coconut milk and add salt
-Put the lid on and cook for 15 minutes
-Remove pot from the heat and allow to stand for 10 min
-fluff with a fork and add roasted sesame seeds
 
 
NAME OF DISH Sugary Fried Banana and Coconut Milk Dessert Sprinkled with Roasted Almond Flakes
RECIPE SERVES (no of people) 4
PREPERATION TIME 10 minutes
INGREDIENTS Quantity & unit Ingredient
     
  3 Ripe Bananas
  2 Palm Sugar
  1 can Coconut milk
  pinch Salt
     
METHOD Bring coconut milk to a gentle boil.
  Cut bananas in half.
  Add palm sugar to coconut milk and allow to melt.
  Add banana to coconut milk mixture and cook till tender but not mushy.
  Serve with a sprinkle of roasted almond flakes.
 

Renier Lombard


 
NAME OF DISH Trota Affumicata A Freddo 
Homemade Cold Smoked Trout, Served with a Herb Salad and a Lemon Chive Sauce. 
RECIPE SERVES (no of people) 4 to 6
PREPERATION TIME 3 hours
INGREDIENTS Quantity & unit Ingredient
  1 ( 800g) Large Fresh Trout 
  2 Lemons 
  1 Herb Salad ( Various fresh herbs)
  1 bunch Micro Greens
  1 bunch Chives
 
 		 1 Garlic Clove
  To taste Salt and pepper
  2 table Spoons of Butter Butter
METHOD
  1. First we will fillet the trout and then we will cold smoke the Trout Fillets on the Braai for 2 hours - Using camel thorn hardwood. 
  2. This will be done in the morning.
 
  1. The Lemon Chive sauce is made with Chopped Chives, 4 tablespoons of Lemon Juice in a pan with Butter. 1 garlic clove is chopped and added with salt and pepper.
 
  1. The Herb salad is created and served next to the Trout Fillets. This would also be accompanied by some Micro Greens. 
NOTES
  • Cook from fresh.
 
NAME OF DISH Main Course - Tagliatelle al Nero di Seppia 
Squid Ink Pasta with Lobster Cream Garlic Sauce 
RECIPE SERVES (no of people) 4 - 6
PREPERATION TIME 6 hours
INGREDIENTS Quantity & unit Ingredient
  4 to 6 tails Lobster/Crayfish tails * Depending on size
  3 Sachet of squid Ink
  2 table spoons Olive oil
  3 Eggs
  2 Table Spoons Butter
  To taste Salt and Pepper
 
 		 1kg All purpose Flour
  1 Packet portobello mushrooms 
  5 Cloves Garlic
  1 Onion finely chopped
500ML Cream
1 bunch Chives
  Half Cup White Wine
  1 Bunch Basil and Thyme
  500g Parmesano Reggiano 
METHOD
Firstly we need to make the Pasta. We take the flour, eggs, olive oil and combine. While mixing we add the Squid Ink for the color.

We knead the dough for 8 > 10 mins. And then leave to rest at room temp for 30 min.

We then roll out the pasta and use a pasta maker to make the Tagliatelle pasta. Once made we leave it to dry on a rack.
 
 
2nd, to cook the Lobster, we take the tails and place them into boiling water and boil for 20 mins.

We remove all the Lobster meat and set it aside to add to the sauce a bit later. The pasta and sauce will be cooked just before serving.
 
 
To make the sauce, we saute the Garlic and Chopped Onion in butter and olive oil, adding the chopped mushrooms to brown. Then add some flour to thicken.

We add the white wine and cream to the pan. The basil and thyme are also then added. Simmer for 4 to 5 minutes. The Lobster is added to the sauce just before serving.
 
 
All ingredients are added and mixed together. The pasta is served with fresh-cut chives and a few microgreens.

Grated Parmesano Reggiano will be placed on the table for guests to add to their meals as they please.
 
NOTES
  • Serve with fresh chives, Parsley and Grated Parmesano Reggiano.
 
NAME OF DISH Chocolate Fondant - Served with Homemade Macadamia Ice-cream
RECIPE SERVES (no of people) 6
PREPERATION TIME 4 hours
INGREDIENTS Quantity & unit Ingredient
  Ice-Cream  
  150g Raw Macadamias
  600ml Cream
  2 Egg Yolks
  1 TableSpoon Brandy
  ½ Tablespoon   Cinnamon
  Foundant  
  2 Table Spoons Melted Butter
  2 Table Spoons Cocoa Powder
 
 		 200g Dark Chocolate
  200g Butter
  200g Caster Sugar Salt
  8 Eggs
METHOD
Ice-Cream
 
Toast the Macadamias in the oven. We make the custard sauce by stirring together the cream, egg yolks and sugar.

We stir in the remaining ingredients while still warm. We allow the mixture to cool.

We add the mixture to the deep fridge and stir every 20mins. Adding the macadamias before fully freezing.
 
 
Fondant
 
Firstly, we get the molds ready. We brush them with melted butter and then place them in the freezer.

We brush more melted butter in the mold and add a good amount of Cocoa powder to coat the inside.
 
 
Secondly, we melt the chocolate in a bowl over simmering water and add the butter.

We leave to cool for 10mins. In a separate bowl, we whisk the 4 eggs and 4 egg yolks together with the caster sugar.

We add the flour and beat it together. We pour the melted chocolate into the egg mixture. We add the mixture to the molds. Just before serving.
 
  They will be placed into a 200C preheated oven for 10 > 12 mins. Until their tops have formed a crust. We leave for 1 min to cool and serve with the ice cream.
 
 

Ricky Hendricks


 
NAME OF DISH Won't Get You Dumped, Dumplings
RECIPE SERVES (no of people) 4
PREPERATION TIME 1.5 hours
INGREDIENTS Quantity & unit Ingredient
  250g All purpose flour
  130ml Water
  200-400g Ground pork
  5 Cabbage leaves
  50g Spring onion
 
 		 50g Shitake mushrooms
  3 cloves Garlic
  50g Ginger
100ml Soy sauce
6 tablespoons Red wine vinegar
50ml Sesame oil
METHOD
  1. For the dumpling wrappers, mix flour and water in a bowl.
 
  1. Add water and flour slowly and mix until no loose flour can be seen in the mix. Then combine and knead with your hand.
 
  1. The dough ball should be medium to firm at this stage. Leave it to rest (covered) for 15 mins then knead into a small ball.
 
  1. Cover dough and leave to rest for a further 30 mins before rolling into a long snake. The dough is ready when the consistency is the same as an ear lobe.
 
  1. Cut dough snake into equal pieces and press these pieces into a small disc shape. Roll out the discs into circular dumpling shapes with a rolling pin. Add extra flour between each dumpling wrapper and freeze for use later.
 
  1. For the pork and vegetable mix, put all the filling ingredients into a large bowl and mix until combined.
 
  1. Use a blender/blitzer to get them broken down into finer chunks, ready to be used as a filling.
 
  1. Fill each wrapper with about a tablespoon of filling. Wet your finger in water, then run it along the edges of the wrapper to help ensure that it stays closed during boiling.
  1. Fold the wrapper over the filling, creating a half moon shape, pinching the edges closed to seal.
  1. Pan fry the dumplings: Heat 2 tablespoons of oil in a large skillet or wok. Lightly fry the dumplings until the bottoms are golden.
  1. Then steam the dumplings to finish them off: Add 1/3 cup of water, cover with a tight fitting lid and steam the dumplings until the water has cooked away. Uncover and cook for another 2 minutes over medium-low heat.
  1. Remove from heat and serve the dumplings with soy sauce and thinly sliced spring onions
NOTES
  • Defrost dumpling wrappers before use
 
NAME OF DISH Sweet and Sour Power
RECIPE SERVES (no of people) 4
PREPERATION TIME 1 hour
INGREDIENTS Quantity & unit Ingredient
  800g Pork rashers
  100ml Asian sweet chilli sauce
  200g Spring onion
  500g Jasmine rice
  50g Coconut shavings
  60g Coriander
  40g Sesame seeds
 
 		 1tsp Olive oil
  1tsp Red Wine vinegar
  To taste Salt and pepper
METHOD Soak the jasmine rice for 15 minutes - measure out water, add salt  and bring water to the boil while the rice soaks.
 
  In a dry pan, toast the seeds until golden brown and place in a bowl once ready.
 
  In the same pan add 2 tablespoons of olive oil and place on a high heat. Pan fry the pork rashers until caramelised (12-20 mins).
 
  Rinse the rice and add to the boiling water.
  Coat the pork rashers with sweet chilli sauce and add 6 tablespoons of red wine vinegar. Cook pork until sticky (+- 3 mins).
 
  Add the spring onions and half of the chopped coriander to the pork and set aside.
  Drain the rice and run under cold water - add back to the pot and steam for 10 minutes. Once done add ? of the sesame seeds and the coconut shavings.
 
  Divide into bowls and add the remaining coriander and sesame seeds to taste.
 
NOTES
  • Serve with coconut jasmine rice
 
NAME OF DISH Chocolate Lover's Delight
RECIPE SERVES (no of people) 4
PREPERATION TIME 45 mins
INGREDIENTS Quantity & unit Ingredient
  100g Dark chocolate
  100g Salted butter
  40g Egg yolks (2 large eggs)
  100g Eggs
  50g Flour
  20g Sugar
  200ml Cream
 
 		 100g Raspberries
METHOD Grease fondant ramekins.
  Place the butter and chocolate in a bowl and melt - set this aside.
  Measure out the eggs/yolks and whisk.
 
  Add the eggs, sugar and flour to the chocolate mixture and combine thoroughly - add sugar to flour 1st (chefs tip).
 
  Portion the mixture into greased fondant ramekins and bake for 7-9 mins at 180 degrees (until semi baked through to ensure a gooey centre).
 
  Unmould into a bowl and add raspberries and fresh cream.
 

 

Shows in this post: Come Dine With Me South Africa

Channels in this post: BBC Lifestyle

Tags: Come Dine With Me South Africa recipes

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