Come Dine With Me South Africa 7: Episode 10 recipes

Written by TVSA Team from the blog BBC Lifestyle on 03 Mar 2022
Favourite this post

It was back to da Mudda City on Come Dine with Me South Africa this week, with Champagne Charlie, family man Justin, outdoor junkie Lyndsie and entrepeneur Sam.

The moral of the episode: always turn to Peppermint Crisp when the pressure is on. It's bizarre how many contestants make a Peppermint Crisp desert on this show - two this week.

But not by winner Lyndsie who made a chocolate bomb instead, preceded by a warthog *shudder*.

This is their cookbook:

Charles Alexander

NAME OF DISH	Charlie’s Bang Bang Chicken (Came across this in London 20 years ago - forgot how to make it so have my own version.)
RECIPE SERVES (no of people)	4 - 5
PREPERATION TIME	15 minutes
INGREDIENTS	Quantity & unit	Ingredient
	150 g	Pan-fried Chicken (serve chilled)
	Half	Chilled cucumber strips Peanut satay sauce
	Drizzle per plate	Chilli Oil
	½ cup	Spring onion
METHOD	Pan fry chicken ensuring it maintains its moisture - chill in fridge as served cold.
	Cucumber strips - raw cucumber sliced/ grated - chill in fridge as served cold.
	Peanut satay sauce Add ½ lime juice,1 tsp of honey, soy sauce and curry powder, chicken jus, 3 tbsp peanut butter and 165ml can coconut milk to small bowl. Mix. Transfer to small pan and heat gently for 5 mins until smooth.
NOTES	Plate as guests arrive.

NAME OF DISH	Rock-a-bubba oysters (Random, my creation.)
RECIPE SERVES (no of people)	15 mins (oven 8 minutes when guests sit)
PREPERATION TIME	I will prep during the day and heat up / cook when guests arrive.
INGREDIENTS	Quantity & unit	Ingredient
	2	Garlic
	1/2 cup	Fresh spinach
	½ cup	Roughly chopped green onions
	½ cup	Parsley, leaves and stems
	2tbsp	Lemon juice
	1 stick	Soft butter
	2 tbsp	Liquorice liqueur
	¾ cup	Bread crumbs/ parmesan
	8	Oysters
		Lemon Wedges
METHOD	Preheat oven to 250°. Pulse garlic, spinach, green onions, parsley, lemon juice, butter, and Liquorice liqueur until finely chopped. In a medium bowl combine bread crumbs, Parmesan and oil.
	Sprinkle coarse salt over large baking sheet to depth of 1cm. Arrange oysters in half shells in salt. Put spinach mixture over open oysters and sprinkle with Parmesan mixture.
	Bake until spinach mixture is bubbling and bread crumbs are deeply golden, about 8 minutes.
	Serve with lemon wedges alongside.
	Add 5 fresh slices of bread to processor until crumbed.
	Finely chop onions, chillies, coriander and mint, add to mixture. Add Ginger and garlic paste and mix all together.
	Create round balls to fit in your palms, squeeze and shape, flatten to desired shape, keep consistent.
	Take toasted bread out the oven, allow to cool and process till fine crumbs. Dip fish cakes into beaten eggs and dip into bread crumbs, if too thin double dip and apply second layer of crumbs.
	Freeze until frozen, then deep fry in oil until golden brown
NOTES	Put in oven when kitchen interview starts ??

NAME OF DISH	Pan-fried prawns (Aunty Bernadette’s adjusted recipe.)
RECIPE SERVES (no of people)	4 - 5
PREPERATION TIME	Prep during the day (10 mins) pan fry 5 mins
INGREDIENTS	Quantity & unit	Ingredient
	20	Frozen deshelled prawns
	1 ½ cups	Batter Mix corn flour, SnP, rice spice, green onion spice, veg spice, BBQ spice Garlic butter
	30 ml	Cooking Oil
METHOD	Thaw frozen prawns completely - rinse well and dry.
	Put Batter Mix into a small plastic bag together with prawns and shake to cover prawns.
	Shake off excess Batter Mix and place on a plate and put in the fridge for at least an hour or until ready to serve.
	When ready to serve, heat garlic butter and cooking oil and fry for a few minutes turning regularly.
NOTES	Pan fry as oysters cook in oven and plate Bang Bang Chicken.

NAME OF DISH	Charlie's Ridiculous Pork Belly
RECIPE SERVES (no of people)	6 - 8
PREPERATION TIME	1 hour grill 3 hours bake
INGREDIENTS	Quantity & unit	Ingredient
	1,2 kg	Pork Belly (300g each) - scored
		Olive Oil
	4 large	Onions
	150g	Flavor Salt Coriander Seeds – 2 tbsp Fennel Seeds – 2 tbsp Black Pepper Seeds – 2 tbsp Coarse Salt – 2 tbsp 2 Bay leaves
METHOD	Bash Flavor Salts and rub into top of pork belly adding some olive oil to help render.
	Brush off excess seasoning – rub it into sides.
	Cut 4 onions (skin on) into ¼ ‘s and place into a baking tray skin up with pork on top.
	Oven baked at 230/ 250 C for 40-60 minutes.
	Once done, put pork onto grid and bake at 150C for 3 – 4 hours.
	Use onions after for gravy.
NOTES	Serve with wholegrain mash, honey glazed carrots and grilled asparagus

NAME OF DISH	Key Lime pie
RECIPE SERVES (no of people)	6 - 8
PREPERATION TIME	3 hours (prepare 30-40 minutes)
INGREDIENTS	Quantity & unit	Ingredient
	Biscuit Base
	1,5 cups	Ginger snap Biscuits
	1/3 cup	Sugar
	100g	Melted butter
	Filling
	1 tin	Condensed milk
	½ cup	Light sour cream
	3/4 cup	Fresh lime/ lemon juice
	loads	Zest of lime
	1tbsp	Lime cordial
	Lime Ice Cream
	125ml	Fresh cream
	40g cup	Fine sugar
	loads	Lime zest
	285ml	285ml full cream milk
METHOD	Crust Preheat oven to 200 degrees Mix crumbs, sugar and butter in small bowl. Press crust into pie pan Bake for 7 minutes Cool for 30 minutes
	Filling Preheat oven to 180 degrees Mix and whisk all ingredients then pour oven cooled crust Bake for 10 mins Cool in fridge for 3 hours to set
	Charlie-made Lime ice cream Stir cream until sticky Mix in milk, lime zest, lime juice - Whisk Put into fridge for 10mins Turn ice cream machine on then pour in and churn for 30 mins Put in deep freeze for 2 hours
	Garnish Lime and lemon zest - curled Sprig of mint Green jelly tots Power icing sugar

Justin Govender

NAME OF DISH	Trio of Starters 1 Durban
RECIPE SERVES (no of people)	4
PREPERATION TIME	1 hour
INGREDIENTS	Quantity & unit	Ingredient
	250 gram	Flour
	1	Large onion finely diced
	4	Green chillies
	½ cup / bunch	Coriander
	½ cup / bunch	Mint
	1tsp	Ginger & garlic paste
	To taste	Salt and pepper
	diced	parboiled potatoes and peas
	1 l	oil
	1 cup	Milk
METHOD	In a large flat casserole or deep pan, boil water and milk, add bay leaves and a tsp of salt then add the fish, cover, and reduce heat to slowly allow fish to simmer for 15min. Preheat oven to 120c and place 5 bread slices for 30min to make bread crumbs
	Remove potatoe from boiling water, allow to completely drain and cool, remove all skin and bones
	make dough
	Place potato and pean filling into a large mixing bowl
	add herbs and onion
	Finely chop onions, chillies, coriander and mint, add to mixture. Add Ginger and garlic paste and mix all together
	Create round balls to fit in your palms, squeeze and shape, flatten to desired shape, keep consistent.
	roll dough and fill with potato filling deep dry
	serve with chutney

NAME OF DISH	Trio of Starters 2 Cape Town
RECIPE SERVES (no of people)	4
PREPERATION TIME	1 hour
INGREDIENTS	Quantity & unit	Ingredient
	250 gram	Calamari
	pinch	Paparika
	pinch	Salt and pepper
	pinch	Chives
	½ cup	Sunflower oil
	1tsp	Garlic paste and chopped chivesd
	To taste	Salt and pepper
	Cup milk to soak calamari
	1 cup	Spinach and calamari

METHOD	In a pan braise spinach with spices ,add feta and stuff calamari
	Deep fry calamari for three minutes

	Serve hot
	Add chopped chives

NAME OF DISH	Trio of Starters 3 Johannesburg
RECIPE SERVES (no of people)	4
PREPERATION TIME	1 hour
INGREDIENTS	Quantity & unit	Ingredient
	250 gram	Winglets
	1 cup	Oil
	1 pinch	Sugar
	pinch	Salt
	pinch	Pepper
	Half teaspoon	Ginger & garlic paste
	Half teaspoon	Barqueue spice
	Diced	Parboiled potatoes and peas
	1 l	Oil
	1 cup	Buttermilk to soak wings
METHOD	Marinate wings with all ingredients
	Hot grill wings
	Marinate again
	Hot grill
	Rest
	Serve with chutney

NAME OF DISH	Shoulder of lamb, slow roast with rosemary and garlic Served with baby potatoes and seasonal vegetables.
RECIPE SERVES (no of people)	4 - 6
PREPERATION TIME	1 hour
INGREDIENTS	Quantity & unit	Ingredient
	1 kg	Lamb
	4 tbsp	Rosemary
	2	Spring onions
	2	Olive oil
	3	Cloves
	1	Garlic
	1tsp	Salt
	1tsp	Pepper
	1	Large onion, diced
	1 tbsp	Ginger-garlic paste

METHOD	Marinated and slow tasted for three hours. Baby potatoes parboiled, roasted with garlic and butter. Butter net cubbed and roasted with pumpkins seeds.
NOTES	Serve with naan, roti or basmati rice.

NAME OF DISH	Desert Peppermint Crisp. Dipped chocolate berries. Home made ice cream.
RECIPE SERVES (no of people)	6
PREPERATION TIME	4 hours
INGREDIENTS	Quantity & unit	Ingredient
	Biscuit Base
	2 cups	Tennis biscuits
	½ cup	Melted unsalted butter
	1/3 cup	Raw brown sugar
	1 tsp	Salt
	1 tsp	Vanilla extract
	Filling
	500g	Full fat cream cheese, softened
	1 tsp	Vanilla extract
	1/2 cup	Castor sugar
	380gm	cCaramel condensed milk
	250 ml	Cream
	35 gm	Peppermint crisp chocolate
	1pck	Tennis Biscuits
	1	Cooking chocolate
		Strawberries
		Blue berries



METHOD	Using a food processor crumb the biscuits finely. Add to large mixing bowl and add melted butter, sugar, salt, vanilla and mix into a course, sand texture.
	Press the mixture into the base of your individual tins or springform pan, place in the fridge to firm up.

Lyndsie Kelly

NAME OF DISH	Prawns and calamari, Mozambique style sauce served with homemade steamed bread.
RECIPE SERVES (no of people)	4
PREPERATION TIME	+/- 1 hour
INGREDIENTS	Quantity & unit	Ingredient
	500g	Prawns
	500g	Calamari
	1	Juice of lemon
	2	Chillies
	1 cup	White wine
	1 cup	Cream
	1 cup	Spicy sauce
	2tsp	Garlic
	1	Red onion
	Salt	To taste
METHOD	Cook onion, garlic and chilli
	Add lemon, cream, wine and spicy sauce leave to simmer till reduced
	Add prawns and calamari and simmer till cooked
NOTES	Served with homemade steamed bread

NAME OF DISH	The “Game” is on
RECIPE SERVES (no of people)
PREPERATION TIME	+/- 8 hours
INGREDIENTS	Quantity & unit	Ingredient
	3 kg	Warthog
	2	Carrots
	2	Leeks
	4	Bay leaves
	3	Whole garlic bulb
	4 stalks	Celery
	1ltr	Red wine
	2ltrs	Homemade stock
	5 sprigs	Rosemary
	5 sprigs	Thyme
	10	Potatoes
	1 ½ Cups	Cream
	Salt	To taste
	¼ cup	Butter
	Variety	Seasonal veg
METHOD	Place Warthog, vegetables, stock and wine in roasting pan
	Cover and cook on low heat for +/- 7 hours
	When cooked discard vegetables
	Make gravy from the juices of the pan
	Slice meat and add gravy
	Boil potatoes
	When cooked mash and add cream, butter and salt to taste
	Cook vegetables

NAME OF DISH	Da Bomb
RECIPE SERVES (no of people)	4
PREPERATION TIME	+/- 1 hour plus cooling
INGREDIENTS	Quantity & unit	Ingredient
	500g	Cooking chocolate
	150g	Coco Chocolate
	4	Egg whites
	70g	Caster sugar
	200ml	Cream
	200g	Mixed Berries
	1	Juice of lemon
	¼ cup	Caster sugar
	2 cups	Cream
	¼ cup	Golden syrup
	½ cup	Caster sugar
	2tsp	Cornflour
	Salt	To taste
METHOD	Temper chocolate in microwave
	Place melted chocolate in molds and leave to set
	Melt chocolate
	Beat egg whites till stiff
	Add half the sugar and beat add rest of sugar
	Whip cream and add to the egg white mixture
	Fold in melted chocolate and leave to set in the fridge
	Place berries, lemon juice and segar in pan
	Let simmer gently until berries are soft and sugar dissolved
	Strain through sieve and leave to cool

Sam Daries

CONTESTANT NAME	Sam Daries
NAME OF DISH	Potato skins
RECIPE SERVES (no of people)	4
PREPERATION TIME	2 hours
INGREDIENTS	Quantity & unit	Ingredient
	4 large	Potatoes
	1tsp	Sea salt
	1 Tblsp	Olive oil
	1 tub	Cream cheese
	1 cup	Grated cheddar cheese
	3 Tblsp	Melted butter
	2 tsp	Garlic pepper seasoning
	1 cup	Chopped bacon
	1 bunch	chives

METHOD	Preheat oven to 220’C. Wash potatoes and prick holes in them with a fork. Rub olive oil and salt into the skin. Bake for 90 minutes.
	Cut potatoes in half, brush with melted butter and season well, return to the oven for 15 minutes.
	Mix cheeses, seasoning, bacon and chives together, scoop into potato skins and return to the oven.
	Garnish with chopped bacon and chives.
Starter	Chilli Poppers
	12 Jalapeno chillies
	1 tub Cream cheese, 1 cup grated cheddar cheese, seasoning.
	24 slices bacon
	Cut chillies in half, fill with cream cheese mixture, wrap a slice of bacon around it and secure with tooth pick.
	Bake chilli poppers with potato skins

NAME OF DISH	Smoke salmon
RECIPE SERVES (no of people)	4 - 6
PREPERATION TIME	1 hours
INGREDIENTS	Quantity & unit	Ingredient
	1 kg	Fresh salmon
	Charcoal briquettes & wood chops	Smoke salmon for 30 mins
	1 piece	Ginger
	3 Tblsp	Soy sauce
	3 Tblsp	honey
		Red thai chilli

	Inside scoops	Baked potatoes
	2	Egg yolks,
	2 tblsp	Butter
	½ cup	milk
	¼ cup	Parmesan cheese
	1 Tblsp	seasoning

	350g	Sugar snap peas
	Splash	Olive Oil
	1 Tblsp	seasoning
METHOD	Smoke salmon in webber, using charcoal briquettes and wood chips for 30 minutes.
	Combine ginger, honey, soy and chili in a frying pan. Heat slowly and reduce liquid until sticky. Add salmon and baste. Serve with a sprinkling of sesame seeds.

	Mash potatoes and combine with egg yolks, butter, milk, parmesan cheese and seasoning. Pipe onto greased baking sheet and bake in a 200’C oven until golden brown.

	Heat oil in a frying pan and saute peas for about 5-7 minutes.

NAME OF DISH	Peppermint Crisp Chocolate Cake
RECIPE SERVES (no of people)	10
PREPERATION TIME	4 hours
INGREDIENTS	Quantity & unit	Ingredient
	2x 227g finely chopped	Dark chocolate
	2x 2/3 cups	Cocoa powder
	2x 2 tsp	Strong coffee
	2x 1 cup	Boiling water
	2x 1 ¾	Cake flour
	2x 1 cup	Castor sugar
	2x ½ cup	Brown sugar
	2x 1tsp	salt
	2x 1tsp	Baking soda
	2x 1 cup	Sour cream
	2x ½ cup	Sunflower oil
	2x 3 XL	eggs
	2x1 Tblspn	White vinegar
	2x 2tsp	Vanilla extract

	Filling & toppings
	1 can	Caramel
	1 large chopped	Peppermint crisp chocolate
	1 large melted	Cadbury chocolate
	½ tub	cream
METHOD	Combine all dry ingredients except coffee for 1 layer in a large bowl.
	Mix all wet ingredients except hot water.
	Add coffee to boiling water and mix with wet ingredients.
	Gently combine wet ingredients with dry ingredients but do not overmix.
	Pour into greased cake pans and bake at 180’C.

	Once cake has cooled, spread caramel filling onto 1 layer, sprinkle with chopped peppermint crisp.

	Melt chocolate in the microwave and slowly add cream until combined. Place in fridge overnight to set.

	Add the other cake layer and spread ganache over the top, add chopped peppermint crisp and aero bubbles.