Come Dine With Me South Africa 7: Episode 10 recipes

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

  • 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
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
  1. Pan fry chicken ensuring it maintains its moisture - chill in fridge as served cold.
  1. 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.
  • Plate as guests arrive.
  • 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
  1. Preheat oven to 250°. Pulse garlic, spinach, green onions, parsley, lemon juice, butter, and Liquorice liqueur until finely chopped. 
  2. In a medium bowl combine bread crumbs, Parmesan and oil. 
  1. 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. 
  1. Bake until spinach mixture is bubbling and bread crumbs are deeply golden, about 8 minutes. 
  1. Serve with lemon wedges alongside. 
  1. Add 5 fresh slices of bread to processor until crumbed.
  1. Finely chop onions, chillies, coriander and mint, add to mixture. Add Ginger and garlic paste and mix all together.
  1. 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.
  1. Dip fish cakes into beaten eggs and dip into bread crumbs, if too thin double dip and apply second layer of crumbs.
  1. Freeze until frozen, then  deep fry in oil until golden brown
  • Put in oven when kitchen interview starts ??
  • 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
  1. Thaw frozen prawns completely - rinse well and dry.
  1. Put Batter Mix into a small plastic bag together with prawns and shake to cover prawns.
  1. 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.
  1. When ready to serve, heat garlic butter and cooking oil and fry for a few minutes turning regularly.
  • 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.
  • 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
  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
  • 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
  • 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
  • Lime and lemon zest - curled
  • Sprig of mint
  • Green jelly tots
  • Power icing sugar

Justin Govender

NAME OF DISH Trio of Starters 1
RECIPE SERVES (no of people) 4
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
  1. 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
  1. Remove potatoe
  2.  from boiling water, allow to completely drain and cool, remove all skin and bones
  1. make dough
  1. Place potato and pean filling  into a large mixing bowl
  1. add herbs and onion
  1. Finely chop onions, chillies, coriander and mint, add to mixture. Add Ginger and garlic paste and mix all together
  1. Create round balls to fit in your palms, squeeze and shape, flatten to desired shape, keep consistent.
  roll dough and fill with potato filling
  1. deep dry
  1. serve with chutney
NAME OF DISH Trio of Starters 2
Cape Town
RECIPE SERVES (no of people) 4
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
  1. In a pan braise spinach with spices ,add feta and stuff calamari
  1. Deep fry calamari for three minutes
  1. Serve hot
  1. Add chopped chives
NAME OF DISH Trio of Starters 3
RECIPE SERVES (no of people) 4
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
  1. Marinate wings with all ingredients
  1. Hot grill wings
  1. Marinate again
  1. Hot grill
  1. Rest
  1. 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
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.
Peppermint Crisp.
Dipped  chocolate berries.
Home made ice cream.

RECIPE SERVES (no of people) 6
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
  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
    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
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
  1. Cook onion, garlic and chilli
  1. Add lemon, cream, wine and spicy sauce leave to simmer till reduced
  1. Add prawns and calamari and simmer till cooked
  • Served with homemade steamed bread
NAME OF DISH The “Game” is on
RECIPE SERVES (no of people)  
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
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

NAME OF DISH Potato skins
RECIPE SERVES (no of people) 4
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
  1. 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.
  1. Cut potatoes in half, brush with melted butter and season well, return to the oven for 15 minutes.
  1. Mix cheeses, seasoning, bacon and chives together, scoop into potato skins and return to the oven.
  1. 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
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
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.


Shows in this post: Come Dine With Me South Africa

Channels in this post: BBC Lifestyle


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