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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
(1st, 2nd, 3rd) 
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
(1st, 2nd, 3rd) 
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
(1st, 2nd, 3rd) 
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
(1st, 2nd, 3rd) 
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
(1st, 2nd, 3rd) 
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
(1st, 2nd, 3rd) 
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
(1st, 2nd, 3rd) 
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
(1st, 2nd, 3rd) 
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  
  1. Start with oxtail: season oxtail with salt and pepper and seal in hot pan with olive oil
  2. remove from the pan
 
  1. sauté onions until translucent, add celery, leeks, and garlic
  2. Add the bay leaf, rosemary and thyme. Add your spices at this point
  3. Add the tomato paste and cook down for a bit
  4. 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:
  1. First soak porcini mushrooms in warm water to release the juices
  2. Fry the porta Bellini mushrooms separately and put aside
  3. Fry the shallots in butter and olive oil
  4. Add in the risotto and fry but not burn
  5. Add a glass of white wine and let the wine cook down
  6. Add warm chicken stock a spoon at a time, wait till it dissolves then repeat until risotto is cooked
  7. add cheese once done
  8. add mascarpone cheese and fresh coriander when serving
  For the side veggies:
  1. Sauté carrots in butter, coriander and orange juice until sticky but still crunchy
  2. 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
(1st, 2nd, 3rd) 
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  
  1. Mix sugar, milk, and gum in a bowl and stir
  2. 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)
 
  1. Add the cream to the mixture and set aside overnight.
  2. Boil water and honey then take off heat and add lavender. Cover and leave overnight to steep.
 
  1. Add milk and lavender mixture (after straining lavender buds) and churn in ice cream machine for 20-25 minutes- freeze till ready to serve
 
  1. 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.
  2. Add the flour to mixture and mix till it all comes together. Return to heat and cook for 30 seconds
  3. Mix with hand mixer or stand mixer and egg 1 egg at a time, add vanilla. Mix until glossy
  4. Heat oil to 188 degrees
  10. Use muffin tins to make cups or make any desired shape
 
  1. Fry for 90 seconds on each side until golden brown.
  2.  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
(1st, 2nd, 3rd) 
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
(1st, 2nd, 3rd) 
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
(1st, 2nd, 3rd) 
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  
 
 
 
 
 
 

 
  1. In a bowl, mix the dry ingredients first then pour in the lukewarm water and mix together into a smooth thick batter. 
  1. Cover the bowl with a kitchen towel and allow to rise for 1 hour.
  1. Place a deep pot over high heat. Add the full bottle of oil.
  1. 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.
  1. Fry on both sides for 3 minutes or so, until golden brown.
  1. 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.
  1. Put the water and dried hibiscus flowers in a pan and bring to a boil over a high heat.
  1. Cook for 5 minutes, until the water is vibrantly red, then strain to remove the hibiscus flowers
  1. 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. 

 

Shows in this post: Come Dine With Me South Africa

Channels in this post: BBC Lifestyle



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