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Come Dine With Me South Africa 8: Episode 5 recipes

Written by TVSA Team from the blog BBC Lifestyle on 10 Nov 2022
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It was week five of Come Dine With Me South Africa on Wednesday and we were in the Southern Suburbs of Cape Town with three people who stuck to their dress code and one who did not.

The four personalities were luxury hotel manager Kenny, blonde Dr "I get that a lot" Aimee, calorie-counting gym bunny Mmathabo, and hip-and-happening Pastor Jarrod.

It was Kenny who won the R10,000 plate after getting rave reviews for his tacos, ice cream sandwiches and hosting.
 


These are their recipes:

Mmathabo Nkuna




 
NAME OF DISH  Feta cheese with beetroot salad & grilled prawns
MENU PREP SEQUENCE
(1st, 2nd, 3rd) 
Starter
RECIPE SERVES (no of people)   Serves 4
PREPERATION TIME   25 minutes
INGREDIENTS   Quantity & unit  Ingredient  
  1 packet Micro herbs, Chives
  400 grams Mixed heirloom tomatoes
  200 grams Feta cheese (grams), beetroot (grams), 2 avocados
   3 or 4 fruit pieces, pack of nuts Strawberries and walnuts
   tablespoons Dressing, 1 tbsp. balsamic vinegar, 1 tbsp. honey, 2 tbsp. olive oil
 
 
 30 grams Garlic butter
   600 grams Peeled prawns
   To taste salt and pepper
METHOD   1. Wash the micro greens well and pat dry.
  2. Mix the beetroot, nuts, and feta cheese. 
  3. Mix the dressing ingredients together and drizzle on salad.
  4. Grill the peeled prawns over a hot pan with garlic butter.
  5. Season with salt and pepper.
 


 
NAME OF DISH  Lamb curry with bulgar wheat
MENU PREP SEQUENCE
(1st, 2nd, 3rd) 
Main
RECIPE SERVES (no of people)   Serves 4
PREPERATION TIME   1.5 hours
INGREDIENTS   Quantity & unit  Ingredient  
   600 grams Lamb knuckles  
   2 tablespoons Crushed garlic, ginger and mixed chillies, curry leaves 
 
 
 2 tablespoons Curry powder, paprika, dried mixed herbs, and spices
   500 ml Chicken stock
   200 grams Baby potatoes
   1 Onion  
   2 tablespoons Olive oil
  1 teaspoon Mustard seed
METHOD  
  1. Finely chop your onion add to hot oil and brown with curry powder, spices, garlic, and chillies in pot 
 
  1. Add the meat to the pot and brown
  3.  Once the meat is coated in spices and brown add chicken stock, potatoes, and water. Season with salt and pepper
  4. Consistently check the curry and add water when necessary
  5. Add Bulgar wheat to water and cook until done
 


 
NAME OF DISH  Chocolate cake with vanilla ice-cream  
MENU PREP SEQUENCE
(1st, 2nd, 3rd) 
Dessert   
RECIPE SERVES (no of people)   Serves 4  
PREPERATION TIME   1.5 hours cake and 6 to 8 hours ice cream  
INGREDIENTS  
 
 
 
 
 
 
 
 

 
Quantity & unit  Ingredient    
500 ml Fresh cream  
½ tin Condensed milk  
1 teaspoon    Vanilla essence  
1 tin Condensed milk  
300 grams Dark chocolate   
250 ml Sugar   
4 separated  Eggs   
125 ml Cooking oil  
125 ml Warm water   
2 tsp Vanilla essence  
60 g Cocoa powder  
  250 ml and 2 tsp Flour and baking powder  
  ¼ tin Caramel  
  packet Cashew nuts  
METHOD   1. Whisk cream until stiff  
  2. Add condense milk and vanilla essence and fold gently  
  3. Place the mixture in freezer for 8 hours.  
 
  1. Heat cream for 1 minute and add chocolate, melt, and combine.
 
  5. Pre-heat oven at 165 degrees. Line bake tin with baking paper and spray with cook n bake.   
  6. Mix sugar, egg yolks, oil, water, salt, and vanilla essence  
  7. In a separate bowl with cocoa powder, flour, and baking powder  
  8. In a separate bowl, beat egg whites until stiff.  
  9. Mix all ingredients together and place in baking tin  
  10. Cool cake for four hours, and dress with sauce and caramel melted cashew nuts. Serve with ice-cream.  
 

Jarrod Eder




 
NAME OF DISH  Let’s DIY
MENU PREP SEQUENCE
(1st, 2nd, 3rd) 
Starter
RECIPE SERVES (no of people)  4-5 People
PREPERATION TIME  6 Hours
INGREDIENTS   Quantity & unit  Ingredient  
  12 Soft shell tacos
  400g Black Beans
  1 kg Pork Shoulder
   2 tsp Salt and pepper
   ½ cup Onion
 
 
  2 tsp Barbeque spice and Cumin
    2 cloves Garlic
  ½ cup Orange Juice
500g and 2 Sour cream and Avo’s
1 Onion and Tomato
METHOD  
  1. Rub Pork with spices and garlic
 
  1. Place pork in slow cooker with juice
 
  1. Slow cook on med + high for 6 hours
 
  1. Shred apart and fry in remaining juices till brown
 
  1. Warm soft shells for 2 minutes
 
  1. Fry black beans for 5 min
 
  1. Chop onion, tomato,2 tbsp of coriander
 
  1. Serve with tacos, guacamole, sour cream, and sambal
 


 
NAME OF DISH  L.A.M.B
MENU PREP SEQUENCE
(1st, 2nd, 3rd) 
Main
RECIPE SERVES (no of people)  4 People
PREPERATION TIME  30 Min
INGREDIENTS   Quantity & unit  Ingredient  
  800g Lamb Rib Chops
  24 Sticks Fresh Asparagus
  16 Slices Steaky Bacon
   800g Sweet Potato
  5 tsp Butter
 
 
2tsp Barbecue spices and herbs
  2 tsp Salt and Pepper
  2 tsp Olive Oil
METHOD  
  1. Braai Lamb Chops, 5 min per side
 
  1. Wrap asparagus sticks in bacon
 
  1. Air fry bacon wrapped asparagus for 8 minutes @180c
 
  1. Boil Sweet Potato for 15 min Mash and add 2 tsp butter
 
  1. Plate and drizzle balsamic glaze over bacon wrapped asparagus
NOTES 
  • Season Chops with 2tsp salt, 2 tsp pepper, 2 tsp BBQ spice,2tsp herbs and oil drizzled over
  • Wrap 3 asparagus sticks in 2 bacon strips, baste with melted butter
 


 
NAME OF DISH  Bloomin’ Good Dessert
MENU PREP SEQUENCE
(1st, 2nd, 3rd) 
Dessert 
RECIPE SERVES (no of people)  4 People
PREPERATION TIME  30min Active 6 Hours Ice-cream
INGREDIENTS   Quantity & unit  Ingredient  
  60g Coffee Beans
  4 Red Apples
  400ml Whipped Cream
  400ml Condensed Milk
  ½ Cup Vanilla Extract
 
 
 2 tsp Cinnamon powder
   2 tsp Sugar
  4 tbsp Butter
METHOD  
  1. Whip cream on med/high until smooth
 
  1. Add condensed milk, whip on high until thick
 
  1. Stir in extract, freeze 6 hours in container
 
  1. Cut tops of apple and core them
 
  1. Make 2 cut around core and slice 8-12 times around, Cover in butter, sugar, and cinnamon
 
  1. Bake for 25-30 min @180c
 
  1. Serve with ball of ice cream and coffee to drink
FOR COFFEE
  1. Grind 15g beans p/p
  2. Place in V60 Dripper
  3. Pour 200ml hot water
  4. Slowly at 50m intervals
  5. Serve black/with milk
 

Kenny Smith




 
NAME OF DISH  Buffalo cauliflower taco
MENU PREP SEQUENCE
(1st, 2nd, 3rd) 
Starters
RECIPE SERVES (no of people) 4
PREPERATION TIME 45 minutes
INGREDIENTS   Quantity & unit Ingredient
2 cups Masa Harini
2 2 cups Water
1 head Cauliflower
100g Panko
1 Egg
1 tablespoon each Onion powder, garlic powder,
cayenne pepper, smoked paprika, corn flour
To taste Kosher Salt and black pepper
1/2 cup Hot sauce of your choice
100g Butter
50 grams Blue Cheese
2 Avocados
100 ml Sour Cream
2 cloves Garlic
75 ml Lime juice
1 bag Coleslaw mix
  1 handful Chopped coriander leaves
METHOD 1. Mix the Masa and 2 cups of water to form a dough
and let it rest. Once rested for 10 minutes form balls and press into tortillas. Cook tortilla in a pan on medium to high heat flipping so as not to burn.
2. On a medium heat combine the butter and hot sauce
to make sauce for cauliflower.
3. Combine avocado, sour cream, garlic, lime juice,
water and a pinch of salt in a food processor and blend until smooth.
 
  4. Combine Avocado Crema with ruby slaw and keep left
over crema to drizzle over taco later.
5. Mix panko and spices in a bowl and in a separate bowl
beat an egg
6. Dip cauliflower in the egg and then the panko mix and
place in a lined air fryer
7. Fry cauliflower till crispy. Toss in buffalo sauce mixture
and fry again for 2 minutes.
8. Layer coleslaw and cauliflower on tortilla. Crumble blue cheese on top and drizzle with more Avocado
crema. Garnish with fresh chopped coriander leaves
NOTES Salt and black pepper will be added to the tortilla, avocado crema and panko mixture throughout the cook.
 


 
NAME OF DISH Pecan Smoked Chicken
MENU PREP SEQUENCE
(1st, 2nd, 3rd) 
Main
RECIPE   SERVES   (no  of       people) 4
PREPERATION TIME 2 - 3 hours
INGREDIENTS Quantity & unit Ingredient
2 Whole Baby chickens
75ml Olive oil
100 ml Lemon juice
2 Tablespoons each Onion powder, cayenne
pepper, mustard powder, garlic powder, smoked paprika, lemon zest, rosemary, sage, thyme, tarragon
1 bottle Apple Cider vinegar
500g butternut
200g butter
100ml Full cream milk
50g Pine nuts
1 punnet Sage leaves
1 Fennel bulb
1 grapefruit
To taste Kosher Salt and black pepper
METHOD 1. Combine (50mI) olive oil, (75mI) lemon juice, lemon zest and spice mixture to create marinade for chicken. Rub spice on chicken, place ½ lemon inside the chicken.
  1. Smoke chicken in smoker with Pecan wood chips/chunks
until internal temp reaches 75 degrees. Basting and spritzing with Apple Cider Vinegar every 30 minutes.
3. Make brown butter by slowly cooking butter until
browned. Deep fry sage leaves in butter as it gets to temp. separate sage leaves from brown butter.
4. Cook butternut until soft.
5. Combine butternut, brown butter, and milk into blender
and blend until smooth.
6. Toast pine nuts in the oven
7. Thinly slice fennel bulb and mix with grapefruit
segments. Toss with olive oil and lemon juice
8. place all ingredients together
NOTES Again, salt and pepper to be added to all components to taste
 


 
NAME OF DISH Ice Cream Sandwich
MENU PREP SEQUENCE
(1st, 2nd, 3rd) 
Dessert
RECIPE  SERVES  (no  of     people) 4
PREPERATION TIME Prep time 1 hour
INGREDIENTS Quantity & unit Ingredient
1 cup Water
71 g Butter
170 g Castor sugar
Pinch Salt
1 cup Flour
4 Whole eggs
1 cup Cream
1 tablespoon Matcha powder
3 Egg whites
1 teaspoon Vanilla paste
3 Limes (Zested and Juiced)
100 g White chocolate
METHOD 1. Combine water, butter, 30 grams of sugar & salt in a
pan
2. Cook until butter is melted but do not boil
3. Add flour and mix until dough has formed and is nice
straw colour
4. Add to a mixer and mix in whole eggs 1 by 1
5. Pipe onto a muffins    tray  and bake until puffed and
golden brown
6. Mix egg whites till soft peaks. Add in 1/3 of sugar and
matcha until stiff peaks are formed
7. Whip cream and 1/3 sugar to make whipped cream, add vanilla paste
8. In a saucepan combine remaining sugar and lime juice
and zest until sugar melts.
9. Melt white chocolate
10. Combine, whipped matcha, whipped cream, melted
chocolate and lime and place in a lined baking tray
11. Once frozen cut choux bun and add frozen mixture.
 

Aimee Allison




 
NAME OF DISH  Arancini Balls
MENU PREP SEQUENCE
(1st, 2nd, 3rd) 
Starter
RECIPE SERVES (no of people)   4-6
PREPERATION TIME   6 Hours
INGREDIENTS   Quantity & unit  Ingredient  
  4 cups
80g
1
1 tbl
1 ½ cup
200ml
½ cup
250g
1 cup
2 cups
2
1 cup
1 cup
Vegetable stock
Butter
Onion
Chopped garlic
Risotto/arborio rice
White wine
Parmesan
Mushrooms
Flour
Panko crumbs
Eggs beaten
Mozzarella cut into cubes
Sundried tomato paste
METHOD  
  1. Sauté onion and garlic in half the butter and olive oil until soft
 
  1. Add rice and cook for a few minutes
 
  1. Start to add your stock to the rice ½ cup at a time, stirring frequently until the stock is absorbed
 
  1. Add the white wine to the rice and continue to cook the rice until al dente
 
  1. Stir through the remaining butter and parmesan cheese
 
  1. In a separate pan fry your mushrooms with more garlic and butter until soft and golden. Add to your rice mixture
 
  1. Spread the rice onto a tray and refrigerate for at least 2 hours
 
  1. Using the cooled rice, roll the risotto into balls placing a cube of mozzarella in the center
 
  1. Dust the balls in the flour, then beaten egg and lastly in panko crumbs
 
  1. Refrigerate the balls for 15min
 
  1. Heat a saucepan of cooking oil and deep fry the balls until golden brown
  2. Decorate with fresh Basil, mayo/sundried paste
NOTES   White wine can be replaced with more stock 
 


 
NAME OF DISH  Thai style salmon in a coconut and lemongrass broth
MENU PREP SEQUENCE
(1st, 2nd, 3rd) 
Main
RECIPE SERVES (no of people)   4
PREPERATION TIME   30 Min
INGREDIENTS   Quantity & unit  Ingredient  
  4 PORTIONS
1 tbl
2 tsp
1 tbl
1 tbl
1 tsp
1 tin
1 tbl
2 tsp
Salmon
Garlic
Ginger
Lemongrass
Brown sugar
Chili Sauce
Coconut milk
Fish sauce
Lime zest
Juice of 1 lime
Coriander to serve
METHOD  
  1. Season your salmon fillets and sear in a skillet with some oil. Should still be raw inside. Set aside after searing
 
  1. Sauté garlic, ginger, and lemongrass for 1 min
 
  1. Add sugar and cook for a few seconds until it caramelizes then add your chili
 
  1. Next add in the tin of coconut milk and stir well. Pour in fish sauce and cook on medium heat for a few minutes
 
  1. Place the salmon fillets into the sauce and simmer for 5 min until just cooked
 
  1. Sprinkle in your lime zest and lime juice
 
  1. Serve with jasmine rice and vegetables of your choice
 


 
NAME OF DISH  Oreo Cheesecake
MENU PREP SEQUENCE
(1st, 2nd, 3rd) 
Dessert 
RECIPE SERVES (no of people)   8
PREPERATION TIME   6 Hours
INGREDIENTS   Quantity & unit  Ingredient  
  52
½ cup
680g
½ tsp
1 cup
3 Tbsp
½ cup
3
1
½ tsp
1 cup
50g
80ml
40ml
Chocolate biscuits
Melted butter
Cream cheese
Salt
Castor sugar
Flour
Sour cream
Whole eggs
Egg yolk
Vanilla essence
Chopped up white chocolate
Chopped up dark chocolate
Cream
Cream
METHOD  
  1. Crush 12 chocolate biscuits in food processor and set aside
 
  1. For the base, Crush 28 chocolate biscuits and mix well with the melted butter
 
  1. Pack your base into a 8 inch springform pan and refrigerate
 
  1. Set the oven to 175 degrees Celsius
 
  1. For the cheesecake batter, mix the cream cheese, salt and sugar
 
  1. Next add in the sour cream and the eggs one at a time, incorporating the eggs well
 
  1. Add the vanilla essence to your batter and lastly fold in the 12 crushed chocolate biscuits
 
  1. Back your base in the oven for 10min
 
  1. Pour the batter into the base along with 12 roughly chopped chocolate biscuits
 
  1. Bake the cheesecake at 175 for 10min then lower the temperature of your oven to 150 and bake for a further 45min until the cheesecake is set around the edges and wobbly in the middle
 
  1. Remove your cheesecake from the oven and let cool to room temperature before chilling in the fridge for at least 4 hours
 
  1. For the ganache, heat up your cream in a saucepan and add 80ml of hot cream to the white chocolate and 40ml cream to the dark chocolate
 
  1. Let the chocolate melt into the cream and mix until you have a smooth ganache
  2. Pour the white chocolate ganache onto your cooled cheesecake and dollop with the dark chocolate ganache. Swirl the chocolate with a skewer stick to make a pretty pattern.
NOTES  1.   Use any biscuits of your choice, I used Oreos
2.   Use room temperature cream cheese and eggs

Shows in this post: Come Dine With Me South Africa

Channels in this post: BBC Lifestyle



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