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Come Dine With Me South Africa 8: Episode 7 recipes

Written by TVSA Team from the blog BBC Lifestyle on 24 Nov 2022
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We were in Cape Town again this week, with four feisty femmes who served a selection of seafood, spice and lashings of chocolate.

Wednesdays' episode of Come Dine with Me South Africa began in Rondebosch with podcaster TK as the first host.

She was followed by pickle and preserve entrepreneur Pearl, viral cooking TikTokker Tasneem and wedding planner Barbie, who bewitched everyone with the unpronounceable name of her starter and won the R10,000.



These are their recipes:

Tarryn "TK" Kay Trussell van Louw




 
NAME OF DISH   Garlic chilli butter prawns with rocket salad and Naan
MENU PREP SEQUENCE
(1st, 2nd, 3rd) 
Starter
RECIPE SERVES (no of people)   5
PREPERATION TIME   1 hour
INGREDIENTS   Quantity & unit  Ingredient  
   5  Garlic Naan bread
   200g  Butter
   3  Avo
   150ml  Olive Oil
   750g  Prawns 
 
 
 500g  Rocket
 
 
   Balsamic Glaze
   Parsley
   Lemon
   Salt and Pepper
   Parmesan Servings
   
METHOD   1. Marinade prawns in garlic and peri peri
  2. Fry in butter
  3. Put together the salad
  4. Toast Naan bread and butter with garlic butter
 



Please note: TK didn't include the quantities for this next recipe.
 
NAME OF DISH   Snoek & crayfish biryani
MENU PREP SEQUENCE
(1st, 2nd, 3rd) 
 Main   
RECIPE SERVES (no of people)   5
PREPERATION TIME   2 Hours
INGREDIENTS    Quantity & unit  Ingredient  
   X1  Snoek
   X5  Crayfish
   750g  Rice
   500g  Lentils
   8  eggs
 
 
 6  Potatoes
     Onion
     
 
 
   Coriander
   Spices
   Durban Masala
   Turmeric
   Cardamom
   Lemon
   Butter
   Flour
   Dried Peri Peri
   Roasted fish Masala
   White Pepper
   Leaf Masala
   
   
   CUCUMBER RAITA
   Garlic Flakes
   Plain Yogurt
   Cumin Seeds
   Cucumber
   Mint
   white vinegar
   Salt
   Sugar
   Onions
METHOD   1. Prep Snoek and Potatoes
  2. Prep Gravy
  3. Prep Crayfish
  4. Prep Rice
  5. Prep Lentils
  6. Layer Biriyani
  7. Bake in Oven
  8. Add Coriander
 


 
NAME OF DISH   Chocolate Cherry Pie
MENU PREP SEQUENCE
(1st, 2nd, 3rd) 
Dessert 
RECIPE SERVES (no of people)   5
PREPERATION TIME   1 Hour
INGREDIENTS   Quantity & unit  Ingredient  
   1 Can of Cherries
    Fresh Cherries
   100g  Lindt Chocolate
   100g  Cadburys Milk Chocolate
   2  Dessert Cream
 
 
   Shortcrust pastry
   250g  Double thick Cream
     Blue Berries
     White Sugar
     Cinnamon sticks
     
METHOD   1. Prep Pastry
  2. Prep Chocolate Ganche
  3. Prep Cherries
  4. Compile and bake
  5. serve with Dessert cream
 

Pearl Daniels




 
NAME OF DISH   Pearl’s spicy paella
MENU PREP SEQUENCE
(1st, 2nd, 3rd) 
Starter   
RECIPE SERVES (no of people)   6-8
PREPERATION TIME  1,5 hours
INGREDIENTS   Quantity & unit  Ingredient  
   1 kg  Seafood
   Two hundred grams  Mushrooms
   Three mixed peppers  Green, red and yellow
   1kg  Rice
   One hundred grams  Butter
 
 
 30 ml  Olive oil
   3 tsp  Garlic
   1  Chilli
METHOD   1. Parboil rice with a dash of turmeric, spice for rice and salt to taste
  2. Sauté chopped onions, garlic, and peppers until soft set aside
  3. Sauté mushrooms with Aromata and black pepper set aside
  4. Sauté seafood in batches with lemon pepper, a dash of cayenne pepper, fish spice and paprika set aside
  5. Mix all ingredients together and garnish with pieces of crayfish, mussels, prawns, lemon, fresh dill
  6. Dot with butter and steam in the oven for 30 minutes in preheated oven at 180 degrees Celsius
 


 
NAME OF DISH   Roast beef fillet
MENU PREP SEQUENCE
(1st, 2nd, 3rd) 
Main   
RECIPE SERVES (no of people)   Six people
PREPERATION TIME   1,5 to 2 hours (marinating time 2 hours)
INGREDIENTS   Quantity & unit  Ingredient  
   1,5 kg  Beef fillet
   1tbsp  Ground fennel
   1tbsp  Ground coriander seeds
   1tbsp  Ground Cumin
   1 tsp
 1 tsp
 Chilli powder
 Black pepper
 
 
 Three cloves  Garlic crushed
   ¼ cup  Dijon mustard
   2tbsp  Olive oil
METHOD   1. Combine the fennel, coriander, cumin, chilli, black pepper, garlic, and mustard Cover the fillet with the mixture and refridgerate for 2 hours.
  2. Pre-heat oven to 180 degrees
  3. Heat a tablespoon of olive oil in an oven proof pan and sear fillet until brown on all sides.
  4. Roast the beef for 35 minutes and allow to rest covered with foil for 10 minutes. Then carve
NOTES   
Spices can be toasted in a frying pan and then ground to obtain better flavour
 
Mushroom sauce serves six
Two hundred grams of mushrooms
Fifty grams of butter
Salt to taste
Aromat
Fresh /dry mixed herbs
Freshly ground black pepper
150 ml milk mixed with 2 tsp of flour
100ml fresh cream
Sauté mushrooms, butter, spices, and herbs until butter has melted and mushrooms have cooked slightly.
Add the milk and stir vigorously to prevent any lumps.
Add cream and its ready to serve.
 
Roast vegetables serve six
Assortment of seasonal veg five hundred grams
Fresh herbs
Salt and pepper to taste
Cinnamon
Grated nutmeg to taste
A sprinkling of brown sugar
Drizzle with olive oil and balsamic vinegar
 
Bake in preheated oven for 30 to 40 minutes.
 
Crispy potato wedges serve six
Cut three whole potatoes into wedges
Add ground salt and pepper.
Steam in the microwave for 7 minutes.
Fry on the stove top until crispy and golden. (About 10 minutes)
 


 
NAME OF DISH   Sticky Toffee Pudding
MENU PREP SEQUENCE
(1st, 2nd, 3rd) 
 Dessert 
RECIPE SERVES (no of people)   8
PREPERATION TIME   1 hour 30 minutes
INGREDIENTS   Quantity & unit  Ingredient  
   2  Earl Grey tea bags
   225 grams  Dates
   ½ tsp  Cinnamon
   For grating  Whole nutmeg
   Eighty-five grams  Butter
 
 
 170 grams  Self-raising flour
   Eighty-five grams  Castor sugar
   Eighty-five grams
 2
 Salt for tasting
 Dark brown sugar
 Large eggs
METHOD   1. Soak teabags in 200 ml boiling wated add dates and soak
  2. Remove tea bags and puree in a food processor adding ground nutmeg and cinnamon
  3. Cream butter and sugars together add in eggs one by one, stir in flour and pureed dates
  4. Pour mixture into individual ramekins and bake for 45 minutes
NOTES   
Caramel sauce
Combine the following and cook on the stove top
125 grams butter
Sixty-five grams dark brown sugar
Sixty-five grams castor sugar
150 ml double cream
Bring to the boil and when the pudding is still warm poke holes and pour the caramel over.
Serve with pouring cream

 
 

Tasneem Waggie




 
NAME OF DISH   Cheesy Potato & Jalapeno Poppers
MENU PREP SEQUENCE
(1st, 2nd, 3rd) 
 Starter 
RECIPE SERVES (no of people)   5 + people 
PREPERATION TIME   45 mins
INGREDIENTS   Quantity & unit  Ingredient  
   X 6  Medium Potatoes
   X 3  Jalapenos
   Half Cup  Mozzarella Cheese
   Half Cup  Cheddar Cheese
   Half Cup  Sweet Chilli Cream Cheese
 
 
 1 Teaspoon
 1 Teaspoon
 1 Teaspoon
 Salt
 Pepper
 Paprika
   1 Cup  AP Flower
   X 2  Eggs
   1 Cup  Breadcrumbs
METHOD   1. Chop potatoes into cubes and boil in water till soft
  2. Transfer soft potatoes to a bowl and season with half teaspoon salt, one teaspoon paprika & half teaspoon pepper and mash your potatoes
  3. To a separate bowl, add finely chopped Jalapenos, grated Mozzarella cheese, Cheddar cheese & Cream cheese season with half teaspoon salt and half teaspoon pepper and mix then add to mashed potatoes and mix together
  4. Roll the mixture into individual balls once it is cool enough to handle
  5. Coat balls in egg then flour then breadcrumbs
  6. Deep fry the balls in oil on medium heat until golden brown. When removing from the oil let ret on paper towel, serve, and enjoy!
NOTES  Make sure to coat the balls well in the flour, egg, and breadcrumbs to prevent them from bursting when frying.
 


 
NAME OF DISH   Prawn and Mussel Coconut Curry Served with Roti
MENU PREP SEQUENCE
(1st, 2nd, 3rd) 
Main   
RECIPE SERVES (no of people)   5+ people
PREPERATION TIME   1 hour
INGREDIENTS   Quantity & unit  Ingredient  
 Curry  Seven hundred grams  Queen Prawns cleaned and deveined. Leave heads and shells on
   Five hundred grams  Whole Mussels
   X 2  Yellow Onions
   X 1 Tablespoon  Ginger Paste
   X 1 ½ Tablespoon  Crushed Garlic
 
 
 X 4 Teaspoons  Garam Masala
   X 1 Teaspoon  Turmeric Powder
   X 2 Teaspoons  Cumin Powder
 X 2 Teaspoons  Chilli Powder
 X 1 Teaspoon  Coriander Powder
 X 1 Teaspoon  Salt
 X 3 Tablespoons  Unsalted Butter
 X 3 Tablespoons  Olive Oil
 Four hundred grams  Chopped Tomatoes
 ¼ cup  Water
 Four hundred grams  Coconut Cream
 X 1 Tablespoon  White Sugar
 X 2 Tablespoon  Chopped Fresh Coriander
Roti
 
 
 
 
 
 
 
 
 
 
 X 4 Cups  AP Flour
 ½ Cup  Melted Unsalted Butter
 X 2 Cups  Boiling Water
 X 1  Generous pinch of Salt
 1 Tsp  Seafood masala
METHOD   1. Clean and devein prawns leaving the heads and shells on and rinse mussels. Set aside
 Curry 2. Heat olive oil and x1 tablespoon of butter in a pot/pan on medium heat, add chopped onions, sweat down your onions until soft and golden
  3. Add Ginger and Garlic and cook for 30 seconds until fragrant add all your spices and cook for 2 minutes stirring occasionally
  4. Add chopped tomatoes and cook until it thickens about seven -10 mins stirring occasionally
  5. Transfer your sauce to a blender with water and blend until smooth
  6. Add sauce back into pot/pan and add coconut cream and sugar. Mix together
  7. Turn the heat down to a simmer. Add prawns and mussels and cook until prawns turn pink and curl up and mussels open
  8. Add coriander and enjoy
Roti
  1. Sift flour into a bowl and add melted butter, boiling water, and salt
  1. Mix together, transfer to a floured surface and knead until a smooth dough form
  1. Portion your dough into ten balls and roll out on a floured surface to form your round rotis.
  1. Fry in a non-stick pan and brush the roti with melted butter or oil while frying
NOTES  Prawns cook very quickly. Keep your eye on it and as soon as you see they are pink and curled up turn off your heat and transfer your curry to a bowl.
 
 


 
NAME OF DISH   Yoghurt Parfait Layered with a berry coulis and biscuit crumb
MENU PREP SEQUENCE
(1st, 2nd, 3rd) 
 Dessert 
RECIPE SERVES (no of people)   5+ people
PREPERATION TIME   30 mins and 4 + hours to set
INGREDIENTS   Quantity & unit  Ingredient  
   x1 Packet  Lemon Cream Biscuits
   60 ml  Melted Butter
   1 kg  Smooth Strawberry Yoghurt
   385 grams  Condensed Milk
   One ½ cups  Frozen Raspberries divided
 
 
 One ½ cups  Frozen Strawberries divided
   One cup  White Sugar
   2 X Tablespoons  Lemon Juice
METHOD   1. Crush lemon cream biscuits to form crumbs, transfer to a bowl and add melted butter.
  2. Add yoghurt and condensed milk to a bowl mix together and microwave for 3 mins remove and mix together and microwave again for another 3 mins
  3. For the berry sauce, add one cup of raspberries and one cup of strawberries to a sauce pan with ¾ cup of sugar and 1 tablespoon of lemon juice. Simmer until sugar has dissolved and add the rest of your sugar if you want it sweeter and cook until sugar has dissolved about 10 mins
  4. Blend the mixture with an immersion blender or normal blender to create a smooth sauce return to sauce pan and add another tablespoon lemon juice
  5. Add the rest of the berries and simmer until the sauce is hot. Cool sauce down and start layering your dessert
  6. Biscuit crumb first then yoghurt then berry coulis and repeat.
  7. Let set in the fridge for a minimum of 4 hours. Top with fresh berries if desired
  8. Serve and enjoy
NOTES   You can serve this in tall individual dessert glasses or in a square dish like a cheesecake.
 

Barbie Cook




 
NAME OF DISH   Goi Cuon with Nuoc Cham & Goi Gu GU
MENU PREP SEQUENCE
(1st, 2nd, 3rd) 
Starter   
RECIPE SERVES (no of people)   5
PREPERATION TIME   45 min
INGREDIENTS   Quantity & unit  Ingredient  
   Fifteen sheets three rolls p/p  Rice paper wrappers
   5 Deshelled frozen tails  Prawns
   30g  Squid Tentacles
   Ten leaves each  Coriander/Thai basil/Mint
     Bean sprouts
 
 
 
 
   Assorted mushrooms
 6  Spring Onions
 2  Bell peppers
 One shredded  Red cabbage
 Fifteen leaves  Baby lettuce leaves
 30g /5 cloves/ 30g  Butter/garlic/bacon fat
 One sliced  Red chilli
 1  Lime
 1 1/2 tbl  Fish sauce
 One tbl  Caster sugar
Goi Gu Gu (Papaya side salad)
 & Dressing
 
 
 
 
 
 
 
 
 1
 ½
 ½ 
 ¼
 Small punnet
 Two tbl
 2 tbsp
 1 tbsp
 1 tbsp/1/2/ 2 tsp/ 1
 Papaya
 Cucumber
 Carrot
 Red onion
 Coriander
 Roasted chopped peanuts
 Fish sauce
 Rice vinegar
 Sugar/lime/garlic/chilli
 METHOD – SPRING ROLLS   1. Finely chop prawns & fry lightly in garlic
   2. Finely chop squid tentacles & fry lightly in garlic
   3. Soak rice wrappers in warm water
   4. Julienne all veg & prep other herbs
   5. Assemble spring rolls
 METHOD – NUOC CHAM
 
 1. Nuoc cham – crush garlic place in bowl
 2. Slice chilli & add to garlic
 3. Mix in ½ lime juice & zest
 4. Add fish sauce & caster sugar
 5. Add warm water & mix – set aside
METHOD – SALAD DRESSING  1. Make salad dressing by mixing all ingredients in bowl
METHOD – GOI GU GU 1. Peel all veg, julienne all
 2. Remove seeds from cucumber & papaya & julienne
 3. Serve 3 spring rolls per person with dipping sauce & dressed salad on side
 


 
NAME OF DISH   Beef Steak, Hoi Sin Prawn & Noodle Bowls
MENU PREP SEQUENCE
(1st, 2nd, 3rd) 
Main
RECIPE SERVES (no of people)   5
PREPERATION TIME   30 mins – prep          20 mins – assembly
INGREDIENTS   Quantity & unit  Ingredient  
   2 tbsp / 2 tbsp  Peanuts/sesame seeds
   1 / 1 knob/ 2 cloves  Red chilli/ ginger/garlic 
   2  Spring onions
   One bunch  coriander
   Five nests  Egg noodles
 
 
 100g  Prawn tails
   80g / 4 / 1 punnet  Bean sprouts/radishes/cress
   4 tbsp / 2 tbsp  Hoi sin sauce/ soy sauce
   2  limes
   1  Romaine lettuce
   3 x 200g  Rump steak, fat removed
   1tbsp  Chinese five-spice
   2 tbsp  Sesame oil
   250g  Oyster mushrooms
METHOD   1. Toast peanuts & sesame seeds in dry wok – set aside once golden
  2. Rub steaks with seasoning & 5-spice
  3. Cook in frying pan with sesame oil until cooked to liking, add mushrooms to steaks after 2 mins. Set aside
  4. Finely chop chilli, ginger. Spring onions & ½ coriander
  5. Salt boiling water & add noodles. Put lid on 
  6. Put sesame oil in work, add chopped veg & add crushed garlic. Toss for 1 min
  7.  Add prawns & bean sprouts, toss for 1 min
  8. Add hoi sin & Soy sauce & juice of one lime & rest of coriander
  9. Drain noodles straight into wok & toss thru’
  10. Season & divide into bowls
  11. Trim lettuce, break apart & poke a couple of leaves into each bowl, add radishes
  12. Snip cress over bowl & sprinkle with toasted peanuts & sesame seeds
  13. Cut steaks into 1cm slices & add into bowl with crispy mushrooms
  14. Garnish with lime wedges
 


 
NAME OF DISH   Lindt Chocolate Tart with homemade Raspberry Ice Cream
MENU PREP SEQUENCE
(1st, 2nd, 3rd) 
Dessert
RECIPE SERVES (no of people)   10 - tart    12 - ice cream
PREPERATION TIME  Tart - 25 min + overnight chill / I/C – 35 min + 30 min cool + 2 hours churn + freeze 2 hours (optional)
INGREDIENTS   Quantity & unit  Ingredient  
 Tart  1 x 125g pkt/ 1 x 125g pkt  Ginger / Regular Chuckles
   280g  Ginger biscuits
   80g  butter
   100g  Lindt dark chocolate
   100g  Regular dark chocolate
   400g  Lindt milk chocolate
 
 
 700ml  Cream
   ¼ tsp / ¼ tsp / 1 tsp  Cinnamon/ginger/van essence
 Ice Cream  Two cups  Cream
   ¼ cup  Full cream milk
   2/3 cup  White sugar
   1/8 tsp  Salt
   5  Egg yolks
   12 oz  Frozen Raspberries
   ¼ cup  White sugar
   ½ tsp  Vanilla pod
   ½ cup fresh  Raspberries
   One punnet  Edible pink flowers
METHOD - TART    1. Grease a 25cm tart tin with non-stick spray
   2. Crush chuckles with ginger biscuits & add melted butter
   3. Press into tin & up sides creating compact base
   4. Heat cream to just below boiling & pour over chopped chocolate. Allow to stand for 1 min. Stir till combined
   5. Add ginger, cinnamon & vanilla, whisk from centre until fully combined.
   6. Gently pour over base. Place in fridge overnight
   7. Remove from fridge 10 min before serving & decorate with Chuckles
 METHOD – ICE-CREAM  1. In a saucepan simmer cream, milk, sugar, salt over a medium-low heat stirring often.
   2. Do not boil mixture - it should be warm
   3. In bowl whisk egg yolks, slowly adding one cup of warm cream. Then add rest of cream & whisk until pale & fluffy.
   4. Return whisked mixture to saucepan & heat over a medium-low heat until mixture coats back of a spoon.
   5. Strain mixture, cover & refrigerate till cool.
   6. Blend raspberries, sugar & vanilla into a pulp.
   7. Stir puree into chilled ice-cream base. Chill for 30 mins to
1 hour
   8. Place in ice-cream churner for 2 hours.
   9. For soft serve ice cream serve immediately or place in freezer for 2 hours to create a firmer consistency.
 

 

Shows in this post: Come Dine With Me South Africa

Channels in this post: BBC Lifestyle



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