Come Dine With Me South Africa 8: Episode 3 recipes

Written by TVSA Team from the blog BBC Lifestyle on 01 Nov 2022
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Your companion cookbook for the latest season of Come Dine with Me South Africa, currently airing on BBC Lifestyle on Wednesdays at 20h00.

The latest episode from last week - Episode 3 (26 October) - featured four home cooks from Gauteng, with the first evening set in Midrand, hosted by Events Planner Success, who wasn't the most successful of the night.

That honour went to picky Pam who won the R10,000 plate when she out-cooked Success, Given the Engineer and Lorna Maseko's "bestie" Tarryn, who tried to oversell her flapjacks by calling them Puff Puffs.

These are their recipes:

Success Shondlani

NAME OF DISH	Mushroom risotto with prawns and avocado
MENU PREP SEQUENCE (1^st, 2^nd, 3^rd)	Starter
RECIPE SERVES (no of people)	4
PREPERATION TIME	30 – 40 Minutes
INGREDIENTS	Quantity & unit	Ingredient
	1 Packet	Risotto
	1 Packet	Prawns
		Mushrooms
	1	Avocado
	1 Bottle	White wine
	1 Spoon	Butter
	Half a spoon	Salt
	1	Fresh Lemon
	Cubes	Chicken Stock
	To taste	Seafood spice
	To taste	Black Pepper
	To taste	Prawns spice


METHOD	1. Cook Risotto in white wine once cooked through add mushrooms
	2. Add pinch of salt to taste
	3. Heat butter in a different pan and add prawns
	4. Add prawns to risotto
	5. Cut avocados into slices
	6. Plate risotto, prawns and add avocados on top

NAME OF DISH	Bean samp & butter chicken stew with ginger butternut and a garden salad
MENU PREP SEQUENCE (1^st, 2^nd, 3^rd)	Main
RECIPE SERVES (no of people)	4
PREPERATION TIME	2 Hours
INGREDIENTS	Quantity & unit	Ingredient
	8 Pieces	Chicken - marinated with mayonnaise over night
	Half Spoon	Butter
	1	Red Onions
	1	White onions
	1 bottle	Fresh Cream
	1 packet	Samp and beans
	1	Butternut
	1 Spoon	Ginger powder
		Salad cream
	To taste	Spices
	Packet	Green beans
	Spoons	Honey
	To taste	Turmeric
	To taste	Coriander
	To taste	Paprika
	To taste	Italian Spice
	3	Green, Yellow, Red fresh Pepper
		Sugar
METHOD	1. Heat pan add butter and diced onions
	2. Stir until golden brown and add chicken
	3. Spice the chicken and add butter
	4.add cup of water until chicken has cooked through
	5. add fresh cram later
	6. cook raw samp and beans, green beans – add cream when done
	7. Boil butternut
	8. add ginger powder and honey
	9. Gril Butter butternut
	10. Serve

NAME OF DISH	Creamy biscuit tart
MENU PREP SEQUENCE (1^st, 2^nd, 3^rd)	Dessert
RECIPE SERVES (no of people)	4
PREPERATION TIME	30 Min
INGREDIENTS	Quantity & unit	Ingredient
	1 tub	Plain yoghurt
	1 packet	Tennis biscuit
	1 packet	Ginger biscuit
	1 packet	Blue berries
	1 Packet	Choc chip
METHOD	1. Crush the ginger biscuit and tennis biscuit.
	2. Layer of biscuit then plain yoghurt,
	3. Blue berries are for topping
	4. Choc chip for dressing
	5. Add another layer of tennis biscuit

Given Selepe
It seems Given was so pre-occupied with that Italian scooter girlfriend of his, he forgot to include the quantities for his ingredients. >>

NAME OF DISH	Shiitake Mushroom soup with bone marrow
MENU PREP SEQUENCE (1^st, 2^nd, 3^rd)	Starter
RECIPE SERVES (no of people)	4
PREPERATION TIME	1 Hour
INGREDIENTS	Quantity & unit	Ingredient
		Mushrooms
		Onion
		Thyme
		Black Pepper
		Coriander
		Butter
		Dried Shiitake Mushroom
		Bone Marrow
		Dessert Cooking Cream
		White Cheddar Cheese
		Chicken Stork
		Cream
METHOD	1. Put mushrooms in butter in a pot and cook
	2. Add onion while mushrooms are cooked
	3. Pour some water and add thyme and coriander
	4. cook slowly
	5. Take the mix out of the pot and blend
	6. Put back in the pot and add chicken stock and cream
	7. cook and let it simmer
	8. Roast the bone marrow with salt and pepper
NOTES	I generally cook on instincts and measure mostly according to my taste.

NAME OF DISH	Lamb Stew with a twist
MENU PREP SEQUENCE (1^st, 2^nd, 3^rd)	Main
RECIPE SERVES (no of people)	6
PREPERATION TIME	1.5hrs
INGREDIENTS	Quantity & unit	Ingredient
		Lamb stew cuts – Meaty Variety selection
		Red onion
		Garlic
		Thyme
		Ginger
		Potatoes
		Carrots
		Green pepper
		Couscous
		Mutton Curry Masala
		Orange
		Lemon fresh peels
		Salt
		Mutton Stock
		Coriander fresh
		Bay leaves
		Olive oil
METHOD	1. Pour olive oil in pot and heat then add lamb meat to brown a bit
	2. Add onions, garlic, Thyme, Green pepper and ginger in the mix
	3. Stir and mix all flavours while cooking
	4. Pour small portion of water and mutton stork onto the mix
	5. Allow to cook slowly then add bay leaves and rosemary while the meat cooks
	6. When the meat is almost cooked, add the potatoes and the carrots. All chopped. Add coriander
	7. Allow to cook slow while both the meat and the potatoes are cooked to tenderness.
	8. Add secret ingredient while cooking
	9. Allow to simmer slowly once cooked
NOTES	I will also be cooking on instinct and measurements are also applied in a similar fashion.

NAME OF DISH	Tiramisu
MENU PREP SEQUENCE (1^st, 2^nd, 3^rd)	Dessert
RECIPE SERVES (no of people)	n/a
PREPERATION TIME
INGREDIENTS	Quantity & unit	Ingredient
		Finger biscuits
		Mascarpone
		Cream
		Cocoa
		Kahlua Coffee Liqueur
		Vanilla pod
		White Sugar
		Dark chocolate
		Sugar/Gold dust
		Coffee Jacobs
METHOD	1. Mix Mascarpone & white sugar
	2. Pour cream and vanilla and mix and avoid
	3. mix coffee & sugar and Kahlua separately with lukewarm water and stir
	4. Dip biscuits into the mix and layer into the cream mix
	5. Alternate to create layers (Biscuits and cream)
	6. Refrigerate
NOTES	I will be adding a surprise within the desert to complement the taste.

Pamela Mahada

NAME OF DISH	I was going to make a spaghetti squash but then I thought, butternut soup
MENU PREP SEQUENCE (1^st, 2^nd, 3^rd)	Starter
RECIPE SERVES (no of people)
PREPERATION TIME	20 minutes and 60 minutes cooking time
INGREDIENTS	Quantity & unit	Ingredient
	1	LARGE ONION
	1 bunch	CELERY STALK
	2	BUTTERNUT
	4	GARLIC CLOVE
	1 litre	BEEF STOCK
	3 spoons butter	BUTTER
	1 teaspoon each	NUTMEG, GINGER, CURRY, SUGAR, CINNAMON, SUGAR, CORIANDER, SALT AND PEPPER, FUNNEL SEEDS
	1 CAN	COCONUT CREAM
METHOD	1. PEEL BUTTERNUT AND TOSS IN SPICES
	2. COVER WITH FOIL AND ROAST FOR 40 MINUTES
	3. FRY ONIONS TILL TRANSLUCENT
	4. ADD CELERY TO ONIONS AND GARLIC
	5. ADD ROASTED BUTTERNUT TO ONION MIXTURE AND ADD STOCK
	6. SIMMER FOR 10 MINUTES
	7. REMOVE FROM HEAT, BLITZ AND ADD CREAM AS NEEDED
	8. SERVE WITH CHIVE OIL AND ONION CRISPS (BLITZ CHIVES AND OLIVE OIL AND STRAIN WITH PAPER TOWEL/SIEVE)
NOTES	Add spices at your discretion. Use vegetable stock for less meaty taste in soup

NAME OF DISH	A tale with many rooms
MENU PREP SEQUENCE (1^st, 2^nd, 3^rd)	Main
RECIPE SERVES (no of people)	6
PREPERATION TIME	3 hours 30 minutes
INGREDIENTS	For the risotto	For the oxtail
	1 cup Risotto	2.5kg oxtail
	3 Shallots	1 large red onion
	120ml White wine of your choice (dry) White Sugar	200g celery 2 tablespoons garlic Fresh bay leaves, rosemary and thyme Fresh leeks
	1 cup Parmigiano-Reggiano and 2 tablespoon mascarpone for serving	Broccolini packet & lemon
	3 cloves Garlic	2 cans tomato
	Salt and pepper	1 litre beef stock Worcestershire sauce
	500g Mushrooms (porcini and portobello)	Spices: Curry powder Paprika Salt and pepper Oregano Chicken/barbeque spice Masala spice
	4 cups Chicken stock	1 tablespoon tomato paste
METHOD	Start with oxtail: season oxtail with salt and pepper and seal in hot pan with olive oil remove from the pan
	sauté onions until translucent, add celery, leeks, and garlic Add the bay leaf, rosemary and thyme. Add your spices at this point Add the tomato paste and cook down for a bit Add tomato cans, add beef stock and worchester and then return oxtail back to pan and place in oven for 3 hours
	For the risotto: First soak porcini mushrooms in warm water to release the juices Fry the porta Bellini mushrooms separately and put aside Fry the shallots in butter and olive oil Add in the risotto and fry but not burn Add a glass of white wine and let the wine cook down Add warm chicken stock a spoon at a time, wait till it dissolves then repeat until risotto is cooked add cheese once done add mascarpone cheese and fresh coriander when serving
	For the side veggies: Sauté carrots in butter, coriander and orange juice until sticky but still crunchy Sauté broccolini in olive oil and squeeze fresh lemon juice over it before serving
NOTES	Sauté in olive oil and butter at own discretion for risotto Thyme is totally optional for risotto Oxtail: 3hrs min cooking time

NAME OF DISH	I’m lavender weather this winter
MENU PREP SEQUENCE (1^st, 2^nd, 3^rd)	Dessert
RECIPE SERVES (no of people)	8
PREPERATION TIME	20 MINUTES (Churros) overnight steep lavender and 20 MINUTES CHURNING TIME
INGREDIENTS	FOR THE CHURROS	FOR THE ICE CREAM
	240ML WATER	HALF CUP CASTOR SUGAR
	85G SALTED BUTTER	2 TABLESPOONS POWDER MILK
	13G CASTOR SUGAR	¼ TEASPOON XANTHAN GUM
	120G FLOUR	2 TABLESPOONS GLUCOSE SYRUP
	3 LARG EGGS	1 1/3 CUPS MILK AND WHIPPING CREAM
	CINNAMON SUGAR (AS DESIRED)	¾ CUP WATER
	2/3 CUP WHIPPING CREAM	¼ CUP HONEY
	2/3 CUPS CHOCOLATE CHIPS	½ CUP LAVENDER BUDS
METHOD	Mix sugar, milk, and gum in a bowl and stir Add milk and glucose into a pan and stir
	3. Add the sugar mixture and stir and let simmer until the sugar has dissolved (do not boil)
	Add the cream to the mixture and set aside overnight. Boil water and honey then take off heat and add lavender. Cover and leave overnight to steep.
	Add milk and lavender mixture (after straining lavender buds) and churn in ice cream machine for 20-25 minutes- freeze till ready to serve
	For the churros: bring the water, butter, salt and sugar to a rolling boil over medium-high heat. When it boils, immediately take the pan off the heat. Add the flour to mixture and mix till it all comes together. Return to heat and cook for 30 seconds Mix with hand mixer or stand mixer and egg 1 egg at a time, add vanilla. Mix until glossy Heat oil to 188 degrees
	10. Use muffin tins to make cups or make any desired shape
	Fry for 90 seconds on each side until golden brown. Dip in cinnamon sugar before serving with ice cream
	8. for chocolate sauce: add all ingredients together and pop into microwave before putting as a side or drizzle on the ice cream
NOTES	PURPLE FOOD COLOURING IS TOTALLY OPTIONAL

Tarryn Le Roux

NAME OF DISH	Smoked Salmon Tartare
MENU PREP SEQUENCE (1^st, 2^nd, 3^rd)	Starter
RECIPE SERVES (no of people)	4
PREPERATION TIME	40 mins
INGREDIENTS	Ingredients	Quantity & unit
	Skinless smoked salmon	1 big fillet
	Cucumber	half cup diced
	Lime juice	1 teaspoon
	Fresh chives	2 teaspoons minced
	Fresh cilantro	2 teaspoons minced
	Vegetable oil	2 teaspoons
	Jalapeño	2 teaspoons minced
	Shallot	2 teaspoons minced
	Fresh ginger	1 teaspoon
	Lime	half teaspoon
	Asian sesame oil	half teaspoon
	Salt, pepper and chips or crackers	To taste
METHOD	1. Place Salmon in the freezer for 30mins.
	2. Thinly slice the salmon into tiny cubes, then place in a mixing bowl. Add the cucumber first and mix together.
	3. Add all remaining ingredients and toss to combine evenly.
	4. Season to taste with salt and pepper.
	5. Plating: place in deep side dish, add avocado if needed, and then serve with chips/crackers/toast.
NOTES	Cold dish.

NAME OF DISH	ROASTED HAKE WITH CREAMY CHOWDER
MENU PREP SEQUENCE (1^st, 2^nd, 3^rd)	*Main*
RECIPE SERVES (no of people)	4
PREPERATION TIME	50mins
INGREDIENTS	Ingredients	Quantity & unit
	Baby Potatoes	1kg – rinsed and halved
	Corn	4
	Fish Stock	2 Sachets
	Leeks	800g
	Cashew Nuts	40g cut up pieces
	Curry Powder	40ml
	White Wine	200ml
	Fresh Cream	200ml
	Hake	4 fillets
	Spinach	80g
	Lemon	1
	Pickled Ginger	20g
	Fresh Parsley
	Butter	2 knobs
METHOD	1. Preheat oven to 200°C. Boil the kettle. Spread out halved baby potatoes and the corn on a roasting tray, coat in oil, and season. Pop in the hot oven for 30 minutes until the baby potatoes are soft and golden and the corn is charred, shifting both halfway.
	2. Dilute the fish stock with 700ml of boiling water. Cut the leeks in half and rinse thoroughly. Roughly chop half of them into chunks and set this half aside. Finely slice the other half, keeping them separate. Place the cashew pieces in a pot over a medium heat and toast for 5 minutes, until golden, shifting occasionally. Remove from the pan set aside. Roughly chop the cashews further, when its cool enough to handle.
	3. Return the pot to a high heat with a knob of butter. When hot, sauté the finely sliced leeks for 2-3 minutes until soft (keep the roughly chopped leeks for later). Add three-quarters of the curry powder to taste and fry for a minute or so. Mix in the white wine, then simmer for a minute or so. Stir through the cream and diluted stock. Lower the heat and simmer for 10-12 minutes until thick.
	4. When the corn is done from the oven, slice the kernels off the cob. In the last 5 minutes of simmer time, add the kernels to the pot. Season to taste and remove from the heat. (I usually add a little more salt here).
	5. Place the hake fillets on a lightly greased baking tray. Coat in oil, seasoning, and the remaining curry powder. Bake in the oven for 15 minutes until cooked through.
	6. Place a pan over a medium heat with some oil. When hot, sauté the remaining leeks for 5 minutes until lightly charred. Add the rinsed spinach and cook for a further 5 minutes. Stir in some lemon juice to taste and remove from the heat.
	7. To plate, first add roasted baby potatoes alongside the sautéed leeks and baby spinach. Cover this with the creamy chowder and place the hake fillet on top. Garnish with the chopped parsley, toasted cashews, and the chopped pickled ginger.


NOTES	Contains Dairy, Fish, Tree Nuts and Alcohol

NAME OF DISH	Puff Puffs with Hibiscus syrup and Powdered sugar
MENU PREP SEQUENCE (1^st, 2^nd, 3^rd)	Dessert
RECIPE SERVES (no of people)	4
PREPERATION TIME	70 mins
INGREDIENTS	Ingredients	Quantity & unit
	Cake flour	3 cups
	Powdered milk	Half cup
	Granulated sugar	Half cup
	Cinnamon	1 teaspoon
	Instant dry yeast	1 teaspoon
	Lukewarm water	2 cups
	Vegetable oil	1 bottle (for frying)
	Water	2 cups
	Hibiscus flowers	Quarter cup
	Normal sugar	1 cup
	Powdered sugar	For coating variation
METHOD	In a bowl, mix the dry ingredients first then pour in the lukewarm water and mix together into a smooth thick batter.
	Cover the bowl with a kitchen towel and allow to rise for 1 hour.
	Place a deep pot over high heat. Add the full bottle of oil.
	Scoop small amounts of the batter into the hot oil one at a time. You can scoop with a tablespoon, an ice-cream scoop or with your hands, to form round ball like shapes.
	Fry on both sides for 3 minutes or so, until golden brown.
	Remove the puff-puff balls from the hot oil. Place the balls into a metal strainer with paper towels underneath to soak up some of the oil. Set aside.
	Put the water and dried hibiscus flowers in a pan and bring to a boil over a high heat.
	Cook for 5 minutes, until the water is vibrantly red, then strain to remove the hibiscus flowers
	Add the sugar and cook until it forms large bubbles, and the texture is super thick and syrupy. Remove from heat and pour the hot syrup over the puff-puff balls, before serving.
NOTES	High in sugar. Alternative version is to dust in icing sugar instead of the syrup.