Come Dine With Me South Africa 8: Episode 6 recipes

Written by TVSA Team from the blog BBC Lifestyle on 17 Nov 2022
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Another week and another smorgasborg of personalities stirred with hit and miss food ideas.

Wednesday's episode of Come Dine with Me South Africa was set in Cape Town and started in Woodstock with Richard who loves entertaining his friends on his roll-on grass.

Next up was classy Ntombi, followed by fine-dining obsessed Nina and roller girl Sarah.

Nina's fetish paid off and won her enough money for half a meal at one of her favourite fancy restaurants.

These are their recipes:

Richard Harper

NAME OF DISH	Classic Ceviche
MENU PREP SEQUENCE (1^st, 2^nd, 3^rd)	Starter
RECIPE SERVES (no of people)	4
PREPERATION TIME	15min
INGREDIENTS	Quantity & unit	Ingredient
	400g	Fish e.g. Sea Bass sashimi grade
	¼	red onion finely sliced
	2 tsp	jalapeño
	8	cherry tomatoes, halved
	1/4 tsp	black pepper
	1/3 cup	lime juice
	1/4 cup	coriander
	2 tbsp	Extra virgin oil
METHOD	1. Cut fish: Cut fish into 1.25cm cubes
	2. Toss in lime, leave 5 minutes: Place in a bowl with onion, jalapeño, tomato, pepper and lime juice. Gently toss, then set aside for 5 minutes, mixing gently once
	3. Sprinkle over salt, then add coriander and olive oil. Gently stir, then serve immediately after cooking
NOTES	Super fresh white fish (sashimi grade)

NAME OF DISH	Lamb Ragu and homemade gnocchi
MENU PREP SEQUENCE (1^st, 2^nd, 3^rd)	Main - Gnocchi
RECIPE SERVES (no of people)	4
PREPERATION TIME	15 min
INGREDIENTS	Quantity & unit	Ingredient
	250g	ricotta
	3/4 cup	freshly grated parmesan cheese
	3/4 to 1 cup	plain flower
	1 egg
	1 egg yolk
METHOD	Combine the gnocchi ingredients in a bowl except the flour.
	Use a rubber spatula to mix until the egg is partially mixed into the ricotta. Then add 3/4 cup of flour and mix until just combined so it is a sticky incredibly soft dough, but not like batter. Use the remaining flour, 1 tbsp at a time to get the dough consistency right.
	Turn it out on a work surface lightly dusted with flour, sprinkle a tiny bit of flour on top then pat it down to a disc about 2.5cm thick. Cut it into eight pieces
	Roll a piece into a log about 1.5 cm in diameter and about 25cm long. Repeat with remaining dough.
	Line 4 logs up, then cut them into 1.5cm pieces. Repeat with remaining 4 logs.
	Bring a large pot of water to boil. Tumble the gnocchi in and cook for around 2 1/2 minutes, or until the gnocchi is floating on the surface for around 30 seconds.

NAME OF DISH	Lamb Ragu and homemade gnocchi
MENU PREP SEQUENCE (1^st, 2^nd, 3^rd)	Main - Lamb Ragu
RECIPE SERVES (no of people)	4
PREPERATION TIME	4.5 hours
INGREDIENTS	Quantity & unit	Ingredient
	1.2kg	boned lamb shoulder
	2 tbsp	olive oil
	150g	pancetta slices, coarsely chopped
	2	carrots, peeled, coarsely chopped
	2	celery, peeled, coarsely chopped
	1	brown onion, coarsely chopped
	2	garlic cloves, crushed
	125ml (1/2 cup)	red wine
	625ml (2 1/2 cups)	beef style liquid stock
	400g	can chopped tomatoes
	2	fresh bay leaves
	2	sprigs fresh rosemary, plus extra, to serve
METHOD	1. Preheat oven to 170C/150C fan forced. Remove any string or netting from the lamb, if rolled. Open the lamb out flat on a chopping board and remove any excess fat. Set aside.
	2. Brown the lamb on all sides in a pan
	3. Heat the oil in a flameproof roasting pan over medium-high heat. Add the pancetta, carrot, and onion. Cook, stirring, for 5 minutes or until the onion is soft. Add the garlic and cook for 1 minute or until aromatic.
	4. Add the red wine and stir for 2-3 minutes or until the wine reduces by half. Add stock and tomato and bring to the boil. Add the bay leaves and rosemary. Remove from heat. Season
	5. Add the lamb and submerge in the tomato mixture. Cover the pan with foil and bake for 4 hours or until the lamb falls apart when assessed with a fork. Remove from oven.
	6. Use tongs to transfer the lamb to a chopping board. Use two forks to shred the meat then return the lamb to the tomato mixture. Cook over medium heat for 2-3 minutes or until heated through.
NOTES	Optional separate sauce and blend smooth (decide on night)

NAME OF DISH	Salted caramel pecan nut tart
MENU PREP SEQUENCE (1^st, 2^nd, 3^rd)	Dessert
RECIPE SERVES (no of people)	4
PREPERATION TIME	5 hours
INGREDIENTS	Quantity & unit	Ingredient
	Pie crust (pre making it)
	1¼ cups	plain white flour (all-purpose flour)
	¼ tsp	salt
	2 tsp	white sugar
	115 g	unsalted butter, cold, cut into 1cm cubes
	2.5 - 3 tbsp	ice cold water
	PECANS:
	1 1/4 cups	pecans, enough to decorate top
	1 1/ 4 cup	pecans rostered (for filling)

	FILLING
	3	eggs
	1 cup / 200g	brown sugar, packed
	60 g / 4 tbsp	unsalted butter, melted
	3/4 cup / 185 ml	syrup golden
	1 tsp	vanilla extract
	1/4 tsp	salt
	3 tbsp	rum

METHOD	Pie CRUST
	Place flour, salt, and sugar in a food processor. Pulse twice.
	Scatter over butter. Pulse five times or until the largest pieces are the size of peas.
	Turn food processor on low and add 2.5 tbsp water, keep blitzing for 7 to 10 seconds until it forms crumbly clumps. Pinch with your fingers - it should come together - if not, add 1/2 tbsp water until it does. Do not blitz longer than 20 seconds.
	Turn out crumbs onto work surface, use hands to bring together into a ball then pat into a 1.5cm thick disc. Wrap in cling wrap and refrigerate for 30 minutes.
	Dust work surface with flour.
	Place dough on work surface, dust top with flour. Roll out into 25cm circle, patching up cracks as required. Remember: the crumblier the dough, the flakier your pastry which is GOOD!
	Roll the pastry onto your rolling pin, then roll it out onto a 22cm pie tin. Press in, then trim edges with scissors with a 1cm / 0.3" overhang.
	Turn the edges under and press down neatly. Crimp if desired
	Place two large pieces of baking paper over the pie crust then fill with pie weights or dried beans or rice. Weight is essential to avoid shrinking pastry.
	Bake 20 minutes, then remove pie weights and let the pastry cool for 5 minutes before filling.
	PECANS
	Preheat oven to 180C (standard) / 160C (fan / convection).
	Scatter 1 1/4 cups pecans on baking tray and bake for 3 to 5 minutes or until you smell them.
	Remove from oven and chop. Set aside.
	Remaining 1 1/4 cups do not need toasting - they are for the top.
	Filling
	Whisk eggs in a large bowl. Add remaining Filling ingredients and whisk until smooth.
	Stir through chopped pecans.
	Pour into crust - it should fill it about 1 cm from the top (you may have excess if your pastry shrank).
	Top with whole pecans in desired pattern.
	Place pie in oven. Bake for 50 minutes, checking at 40 minutes, until it does not jiggle much when you shake it, but the center is still soft when you touch it (see video).
	It will be puffed, and cracks will look extreme, but it will deflate as it cools. If your pastry / pecans are browning too quickly, cover with foil.
	Cool completely before serving, to allow the custard to set - 2 - 4 hours

Ntombi Mathonsi

NAME OF DISH	Pan seared prawns served with fresh avo salad & quinoa base
MENU PREP SEQUENCE (1^st, 2^nd, 3^rd)	Starter
RECIPE SERVES (no of people)	5
PREPERATION TIME	20min
INGREDIENTS	Quantity & unit	Ingredient
	20	Prawns
	1	Coriander/ rocket
	2	Fresh lemons/Lime
	3	Red onion
	2	Jalapeno
	4	Avo/ Spring Onion
	4	Tomatoes
		Salt / Pepper
METHOD	1. Take prawns that are deveined. Marinate with Salt and pepper. Add Lemon juice & Drizzle Olive oil
	2. Mix together while heating pans separately with Olive oil
	3. Add prawn mixture and swap turn after 2 min till golden brown. Add butter, leave for 5 min and remove on a dish
	4. chop finely red onion
	5. Chop Avo into squares as well as tomato into dice
	6. Grate Lemon zest over salad then squeeze some juice
	7. Finely chop Coriander and add to mix as well as Jalapeno
	8. add spring onion finely chopped and drizzle olive oil
	9. Squeeze fresh lemon juice and add Salt and pepper for taste
NOTES	Pan fry in olive oil some red pepper sliced in strips (2) Use moulder add cooked quinoa as base. Add red pepper that has been briefly fried in olive oil Add the salad mixture Top with prawns and décor with coriander & basil / salad dressing

NAME OF DISH	Honey Glazed chicken served with potato bake and side of greens
MENU PREP SEQUENCE (1^st, 2^nd, 3^rd)	Main
RECIPE SERVES (no of people)	5
PREPERATION TIME	30
INGREDIENTS	Quantity & unit	Ingredient
	5	Skinless chicken breasts
	pinch	Pepper flakes
		Olive oil
		Asparagus
	1 spoon	Garlic
		Salt pepper
	1 Teaspoon	Vinegar
	2 tablespoons	Soy & oyster Sauce
		Flour
		Honey
	2 tablespoons	Butter
METHOD	1. Thinly slice the breasts into half
	2. Drizzle olive oil and run with hands
	3. Add salt and pepper on both sides
	4. Dredge chicken in light coat of flour both sides
	5. add butter in pan and melt whilst adding chicken for 5 min. don’t overcook it Remove set aside
	6. Use same pan add butter again and garlic
	7. add pepper flakes & mix then add some hornet
	8. Add Honey and oyster sauce
	9. Add vinegar and soy sauce & mix
	10. Add some chicken stock 2- 3 min to simmer, then add chicken
NOTES	Garnish with fresh parsley and all ready. For the potato bake. Peel some potatoes - about 10 Thinly slice Then drizzle some olive oil in the baking dish Add the dine slices to cover the area flat of dish Add some bacon (pre-cooked) and diced. Spread on dish Add thinly sliced onions (sliced as rings) and cover the bacon Add potato bake sachet and drizzle over Repeat steps Then top layer covered in potatoes. Add fresh cream (500G) and cover in foil. Bake for about 1,5 hrs Once potatoes are soft, add grated cheese on top All done Greens will be asparagus, boiled 2 min then sautéed in some butter with olive oil 2min. Add salt and pepper for taste

NAME OF DISH	Crème Brulee
MENU PREP SEQUENCE (1^st, 2^nd, 3^rd)	Dessert
RECIPE SERVES (no of people)	5
PREPERATION TIME	15
INGREDIENTS	Quantity & unit	Ingredient
	6	Egg yolk
	½ cup	Sugar
	1,5 teaspoons	Vanilla extract
	500 g	Whipping cream
	2 tablespoons
METHOD	1. Combine egg yolk, vanilla extract and sugar and whisk till thick and creamy
	2. Heat the whipping cream until edges begin to boil
	3. Add cream, little at a time stirring continuously
	4. Decant into the ramekins
	5. Pour hot water till halfway on ramekins and bake 30 -35 min at 150 degrees
	6. Remove and let it cool & refrigerate for 2hrs
	7. Add teaspoon sugar after cooled, before serving
	8. Use blowtorch to crystalise the sugar
NOTES	Decorate with blueberry and strawberry and Amarula shot

Nina Nel

NAME OF DISH	Beetroot and whipped feta
MENU PREP SEQUENCE (1^st, 2^nd, 3^rd)	Starter
RECIPE SERVES (no of people)	4
PREPERATION TIME	45 min
INGREDIENTS	Quantity & unit	Ingredient
	100g	Danish feta
	2 tbsp	EVOO
		Salt and pepper to taste
		Lemon to taste
	Twelve small, red, yelow	Beetroots
		Thyme
		Olive oil
	1/2	Pear
	2	Radish
		Balsamic Glaze
	12	Roasted Walnuts
	1	Egg
	30g	Plain flour
	30g	Breadcrumbs
	3 tbsp	White wine vinegar
	1tsp	Sugar
METHOD	1. Heat oven to 180C. Mix beetroot in EVOO and salt thoroughly and place in oven for 30-40min.
	2. Whisk feta, EVOO, salt, pepper, and lemon together, and sift the mixture until it is a smooth consistency.
	3. Roll whipped feta mixture into balls and place in freezer for 20min.
	4. Mix egg in a separate bowl. Roll feta balls in flour, egg, and breadcrumbs. Spray with cooking spray and in air fryer at 180C for 10-12min.
	5. Slice radish in thin disks, pickle in vinegar and sugar.
	6. Slice Pair into disks. Crumble walnuts. Arrange all the items on a plate and finish off with balsamic Glaze.

NAME OF DISH	Chicken Ruby
MENU PREP SEQUENCE (1^st, 2^nd, 3^rd)	Main
RECIPE SERVES (no of people)	4
PREPERATION TIME	7-27 hours (including the marinade time)
INGREDIENTS: Sauce	Quantity & unit	Ingredient
	35g	Garlic
	175ml	Canola Oil
	20g	Fresh Ginger
	2	Bay leaves
	6	Green cardamom pods
	2	Black cardamom pods
	1 tbsp	Honey
	1 tsp	Ground cumin
	1 tsp	Dried fenugreek (powder)
	½ tsp	Fresh dill
	80ml	Cream
	2	Cinnamon sticks
	2 tsp	Salt
	30g	Butter
	1 tsp	Chili powder
	20g	Sugar
	800g	Tinned tomatoes (blitzed)
	1 tsp	Garam masala
	1. Place the saucepan containing the oil back over a medium-high heat and add the bay leaves, green and black cardamom pods and the cinnamon sticks. Let then crackle for 1 minute, stirring regularly.
	2. Turn the heat down. Grate the garlic and the ginger to a fine paste add. Cook for 5 minutes, allowing the paste to brown but not burn.
	3. Add the tomatoes, salt and chilli powder to the pan. Bring to a rapid simmer and cook until reduced by half, stirring regularly so that it doesn't catch.
	4. Add the butter and simmer for 5 minutes.
	5. Add the garam masala, sugar, honey, cumin, crispy garlic, dried fenugreek and fresh dill fronds and cook for a further 15 minutes.
	6. Add the cream and simmer gently for 5 minutes.
INGREDIENTS: Marinade	700g		Skinless, boneless chicken thighs
	20g		Unsalted butter
	50ml		Cream
	10g		Fresh ginger
	20g		Chopped garlic
	5g		Salt
	1 tsp		Chilli powder
	1 1/2		Ground cumin
	½ tsp		Garam masala
	2 tsp		Lime juice
	2 tsp		Canola oil
	75g		Greek yoghurt
INGREDIENTS: For Grilling	50ml		Cream
	20g		Unsalted butter
METHOD:	1. For the marinade, blitz the ingredients together in a blender to a smooth paste.
	2. Cut the chicken into chunks, add to the marinade and turn to coat. Cover and leave to marinate in the fridge for 24 hours.
	3. Heat the grill to medium-high. Place the marinated chicken on a rack in the grill pan, brush with the melted butter and grill for 8-10 minutes, until cooked.
	4. Warm a large saucepan over a medium-low heat. Add the sauce, cream and grilled chicken and simmer very gently for 10 minutes.

	5. Serve with Basmati rice mixed with pomegranates

NAME OF DISH	Chocolate Fondant
MENU PREP SEQUENCE (1^st, 2^nd, 3^rd)	Dessert
RECIPE SERVES (no of people)	4
PREPERATION TIME	45min
INGREDIENTS:	Quantity & unit	Ingredient
Fondant	30g	Melted butter (brushing mould)
	2 tsp	Cocoa (dusting mould)
	100g	Dark Chocolate (chopped)
	100g	Butter (chopped)
	100g	Caster sugar
	2 + 2	Eggs + Yolks
	100g	Plain flower
SAUCE: Berry Coulis	100g	Mixed berries
SAUCE: Berry Coulis	50g	Caster sugar
METHOD	1. Brush melted butter all over the inside of the pudding mold. Place the mold in the fridge or freezer. Brush more melted butter over the chilled butter, then add a good spoonful of cocoa powder into the mold. Tip the mold so the powder completely coats the butter.
	2. Place a bowl over a pan of barely simmering water, then slowly melt dark chocolate and butter together. Remove the bowl from the heat, leave to cool for about 10 mins.
	3. Whisk eggs and egg yolks together with golden caster sugar until thick and pale. Sift flour into the eggs, then beat together.
	4. Pour the melted chocolate into the egg mixture in thirds, beating well between each addition, until all the chocolate is added, and the mixture is completely combined.
	5. Tip the fondant batter into a jug, then evenly divide between the molds.
	6. Heat oven to 200C. Place the fondants on a baking tray, then cook for 10-12 mins until the tops have formed a crust and they are starting to come away from the sides of their molds.
	7. For the sauce, heat mixed berries and sugar together in a saucepan while crushing berries into a pulp.

Sarah Cullen

NAME OF DISH	A seafood trio
MENU PREP SEQUENCE (1^st, 2^nd, 3^rd)	Starter
RECIPE SERVES (no of people)	4
PREPERATION TIME	2 hours
INGREDIENTS	Quantity & unit	Ingredient
	500g	Peeled large prawns
	1 tub	Minced garlic
	100g	Unsalted butter
	1 bunch	Dill
	4 tbsp	Sesame oil
	2 tbsp	Soya sauce
	1tbsp	Honey
	2 tbsp	Black sesame seeds
	3	Garlic cloves
	500g	Half shell mussels
	1	Lemon
	1 cup	Dry white wine
	1tbsp	Maizena
	1 cup	Double cream
	1	Onion
	1 bunch	Parsley
	200g	Trout
	150g	Cream cheese
	1 whole	Cucumber
	3 per canape	Capers
	1tsp	Chilli flakes
		Salt and pepper
METHOD	1. Combine the salmon / trout, lemon juice, dill, cream cheese and some salt and pepper in a blender. Blend until completely smooth. Store in a piping bag and chill until serving. To serve, slice cucumber into 3cm rounds, pipe salmon mouse on, add capers and a sprig of dill.
	2. Heat butter to a medium heat in a frying pan. Add the prawns and begin to cook. In a bowl, combine sesame oil, soya sauce, honey, and garlic. Allow the prawns to cook through and then pour over the sauce and ensure all prawns are coated. Before serving, sprinkle black sesame seeds over prawns and add a lemon wedge.
	3. Melt butter in a frying pan and add the onion. Add the white wine and garlic and allow to reduce. Add the cream and paprika and a squeeze of lemon juice. Add the half shell mussels. In a separate bowl, combine maizena and lukewarm water. Add to the frying pan. Cover and allow to cook for approximately 10 minutes. To serve add parsley.

NAME OF DISH	Pork tenderloin with potato tower
MENU PREP SEQUENCE (1^st, 2^nd, 3^rd)	First
RECIPE SERVES (no of people)	4
PREPERATION TIME	4 hours
INGREDIENTS	Quantity & unit	Ingredient
	1.5kg	Pork tenderloin
	300g	Pork crackling
	800g	Tender stem broccoli
	200g	Raw flaked almonds
	40g	Brown onion soup
	1 tbsp	Paprika
	3 cubes	Chicken stock
	2tsp	Marzena
	1 tbsp	White sugar
	1kg	Potatoes
	4 cups	Double thick cream
	1 tub	Aromat
	400g	Cheddar cheese
	300g	Gruyere / Emmental cheese
	200g	Bacon bits
	3tbsp	Chutney
	1 cup	Sunflower oil
	2	Brown onion
	2	Red onion
	3	Granny smith apples
	4 cups	Red and green cabbage
	3	Carrot
	2	Lemon
	1 cup	White vinegar
	1 cup	Olive oil
	1 cup	Mayonnaise
METHOD	1. Add the pork tenderloin, an onion, the brown onion soup powder, chutney, paprika, maizena, enough water to cover everything, and 2 stock cubes to a slow cooker. Cook on high for 4 hours.
	2. Slice potatoes and red onion. Fry bacon bits. Layer potato, onion, bacon and sprinkle Aromat on each layer. Pour over heavy cream. Cover the top with multiple cheese. Bake at 180 Celsius for 1 hour and 15 minutes. To serve, use a mould to slice out rounds.
	3. Slice apple and cabbages thinly. Cut red onion and carrot into thin sticks. Create the dressing by combining mayonnaise, vinegar, sugar, and lemon juice. Pour the dressing over the other ingredients then chill until serving.
	4. Heat a frying pan with no oil or butter to a medium heat. Add flaked almonds and toast for around 5 minutes or until golden brown. To be served with tender stem broccoli. To cook broccoli, heat a pot of water. Put a colander on top of the pot but ensure that no water reaches the colander. Add the broccoli and steam for approximately 5 minutes.
	5. Rub a generous amount of oil onto the pork crackling. Ensure that the top is covered with oil and ground salt. Put the cracking onto a baking tray and cook at a high heat until the crackling is crisp.

NAME OF DISH	A South African Charcuterie - cheese board
MENU PREP SEQUENCE (1^st, 2^nd, 3^rd)	Dessert
RECIPE SERVES (no of people)	4
PREPERATION TIME	3 hours
INGREDIENTS	Quantity & unit	Ingredient
	4	Red onion
	1 cup	Balsamic vinegar
	500g	Butter
	4tbsp	Brown sugar
	4tbsp	Olive oil
	1 cup	Dry red wine
	1tbsp	Wholegrain mustard
	200g	Green olives
	200g	Kalamata olives
	500g	Preserved figs
	2 cups	All-purpose flour
	3tsp	Baking powder
		Gelatine
	3 cups	Sugar White
	2tbsp	Sunflower oil
	300g	Biltong
	300g	Droewors
	1	Pineapple
	400g	Salami
	500g	Dried peaches
	400g	Almonds
	21 cups	Caster sugar
	400g	Strawberries
	100g	Camembert
	100g	Fairview blue rock
	100g	Fairview white rock with cranberries
	100g	Chevin Black Pepper & Paprika
	3 tbsp	Honey
METHOD	1. To make the brittle heat butter, sugar and water in a frying pan on a low heat. Once all the sugar has dissolved, turn the heat up and wait for it to boil, allow it to continue boiling until a syrup form. Add the nuts and then pour onto a lined baking try and allow to cool.
	2. Combine flour, baking powder, sugar and salt. Add butter and ensure well combined. Slowly add in water. Once all combined wrap in Clingwrap and let it rest for approximately 15 minutes. When ready, roll out the dough, cut out crackers, place on a baking tray, and then use a toothpick to prick holes in each cracker. Bake for approximately 10 minutes at 200 degrees Celsius.
	3. Thinly slice dried peaches. Add peaches, water, sugar, and gelatine to the pot. Bring to a boil and cook but only for about 2 minutes. Add lemon juice / salt to taste. Immediately chill.
	4. Heat oil in a frying pan. Add onion, balsamic, and honey and caramelize. Stir in red wine and allow to simmer until the desired thickness. Add wholegrain mustard and allow to cool.
	5. Brew approximately 2 cups of water with 4 rooibos tea bags. Remove the tea bags and transfer the tea mixture to a small pot. Bring to the boil, add in honey. Remove from the heat then whisk in gelatine. Add to mould refrigerate.
	6. To serve plate up one board each containing cheeses, olives, jam, strawberries, brittle, chutney, crackers, figs, salami, pineapple, and jelly.