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Come Dine With Me South Africa 8: Episode 8 recipes

Written by TVSA Team from the blog BBC Lifestyle on 01 Dec 2022
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We were in Kaapstad's Western seaboard on Wednesday 30 November for another serving of passionate home cooks on the eighth eps of Come Dine With Me South Africa.

The foursome consisted of dad of two Darren, flexitarian Chevaun, Naija-born Deji, who's married to a South African wife, and upbeat Olen.

The victor of the week was Deji, who topped the table with 23.



These are everyone's recipes:

Darren Aanhuizen




 
NAME OF DISH   Crayfish Salad
MENU PREP SEQUENCE
(1st, 2nd, 3rd) 
 Starter
RECIPE SERVES (no of people)   4
PREPERATION TIME   30 min
INGREDIENTS   Quantity & unit  Ingredient  
   6  Crayfish tails
   1 tbsp  Tomato sauce
   2 tbsp  Tangy Mayonnaise
   1 tsp  Worcestershire Sauce
     Cayenne Pepper
     Smoked Paprika
   1 lemon wedge  Lemon Juice
 
 
 8 leaves  Butter Lettuce
 Black pepper & Salt
   1 whole Avo  Avocado
   4 to 8 slices – tsp garlic  Garlic Ciabatta and Butter
METHOD   1. Clean the crayfish
  2. Steam or boil the crayfish tails in salt water for+- 8 min
  3. Remove tails from shell and dice
  4. Add Tomato sauce, Mayo and Worcester Sauce and mix well
  5. Add a squeeze of lemon and season with spices, salt & pepper
  6. Melt butter and add garlic, baste over sliced Ciabatta then air fry for 2 min on 180
  7. Lay leaves of lettuce over toasted garlic ciabatta and add Crayfish
  8. Thinly slice Avo and place 4 slices over crayfish
NOTES   Try not to overcook the crayfish as the meat becomes tough.
 
When the shells turn bright red that is when you know the Crayfish is cooked, throw crayfish into ice water to stop the cooking process.
 
 

 
NAME OF DISH   Prawn and Mussel Cream and Coriander Potjie with Basmati Rice
MENU PREP SEQUENCE
(1st, 2nd, 3rd) 
 Main
RECIPE SERVES (no of people)   4-6
PREPERATION TIME   1 hour
INGREDIENTS   Quantity & unit  Ingredient  
  2 Tbsp. Olive Oil, 2 medium onions, tsp of ginger and garlic, 1 large, sweet potato Olive oil, Onion, Ginger and 
Garlic, Sweet Potato
  1 can of chopped tomatoes or 2 medium freshly chopped tomatoes, 2 tbsp Kashmiri, 1 Tbsp Leaf Masala Chopped Tomatoes
Kashmiri and Leaf Masala
   1tbsp Seafood spice and 1 Tbsp Fish Masala  Seafood Spice
Fish Masala
   400g Kingklip
400g Mussels
500g prawns
 Kingklip Fillets
Prawn and Mussels
   1 red and 1 green chilli
1 tbsp Coriander powder
 Chilli
Coriander powder
 
 
 500ml Fresh cream
1tsp Salt
 Fresh Cream
Salt
   Handful of chopped fresh coriander  Fresh Coriander
   1 and a half cups of Basmati  Basmati Rice
METHOD   1. Heat up the Potjie over hot coals, add olive oil, chopped onions, garlic and ginger, chopped sweet potato and stir until onions brown
  2. Add Kashmiri, leaf and fish Masala then seafood spice and coriander powder, chillies and stir until spice almost burns
  3. Add Prawns, mussels and stir into masala, add salt to taste and cover pot and cook for 3 min
  4. Add Tomatoes and simmer for another 5 min
  5. Add fresh cream and simmer for 10 min. Add Coriander & Kingklip
  6. While food is simmering place basmati into a rice colander and rinse
  7. And 4 and a half cups of water to 1 and a half cups of rice and cook for 12- 15 min on a moderate heat
  8. Remove Potjie from coals and add freshly chopped coriander
NOTES   
Do not cook the prawns for too long as they become tough, the added sweet potato allows for the sauce to thicken and gives it a sweet aftertaste

 
 


 
NAME OF DISH   Chocolate Martini
MENU PREP SEQUENCE
(1st, 2nd, 3rd) 
 Dessert 
RECIPE SERVES (no of people)   1
PREPERATION TIME   3 min
INGREDIENTS   Quantity & unit  Ingredient  
   30ml  Vanilla Vodka
   60ml  Nachtmusik
   15ml  Frangelico
   30ml  Baileys
   30ml    Cream
 
 
   Cocoa powder
METHOD   1. Add all ingredients to a shaker filled with Ice
  2. Shake vigorously and pour into a Martini Glass
  3. Garnish with Cocoa Powder
NOTES   Serve as cold as possible
 

Oyedeji (Deji) Amao




 
NAME OF DISH   Nigerian pepper soup with shredded turkey
MENU PREP SEQUENCE
(1st, 2nd, 3rd) 
 Starter 
RECIPE SERVES (no of people)   5-6 people
PREPERATION TIME   1 ½ to 2 hours
INGREDIENTS   Quantity & unit  Ingredient  
   2kg  Turkey pieces (preferably drumsticks)
   1  Calabash nutmeg
   40g  Basil
   Plenty  Black pepper corns
   2 tablespoons  Pepper soup spices (ginger, cumin, fennel and cayenne I think)
 
 
 
 
   Seasoning (Knorr chicken cubes)
 1  Large onion
   Garlic
  Salt
1 (Optional) Habanero
METHOD   1.  Wash, cut turkey drumsticks and put in a pressure cooker
  2.  Add cut onion, garlic, salt and seasoning and cook for 1 hour
  3. Strain the turkey stock into a put-on low heat
  4. Burn the calabash nutmeg on open flame for 50 seconds and pound with a pestle in a mortar and had to the turkey stock
  5. Add the pepper soup spices to the turkey stock
  6. Debone and shred the turnkey and add to turkey stock
  7. Wash, chop basil and add basil to turkey stock
  8. Let it simmer on low heat
NOTES  This will be reheated when guests arrive. I made habanero optional.

I’ll add it to the pressure-cooking process if I determine the chili levels of my guest.
 


 
NAME OF DISH   Lamb shank served with Jollof rice, plantain and Asian slaw
MENU PREP SEQUENCE
(1st, 2nd, 3rd) 
 Main   
RECIPE SERVES (no of people)   5-6 people
PREPERATION TIME   1 hour
INGREDIENTS   Quantity & unit  Ingredient  
   5 medium sized  Lamb shanks
   5 tablespoons  Olive oil
   Plenty of  Salt
   Plenty of  Garlic powder
   Plenty of  Onion powder
 
 
 Plenty of  Black pepper corn
   ½ Juice  Lemon
   1 cup  Water
5 cups of  Rice
 1  Tomato paste
 1 cup of  Beef or turkey stock
 4  Red pepper
   Black pepper
   White pepper
   Thyme
   Curry powder
 1  Large onion
   Seasoning cubes (Knorr chicken)
 ¼  Green cabbage
 ¼  Red cabbage
 2  Large Carrots
   Mint leaves
 3 tablespoons  Rice vinegar
 3 tablespoons  Soy sauce
 2 teaspoons  Fish sauce
 2 teaspoons  Lime juice
 3 tablespoons  Peanut oil
 1 ½ tablespoon  Sugar
   Garlic
   Coriander
 5 fingers  Plantain
   Bay leaves
METHOD  
  1. Lamb Shank- Preheat oven to 230 degrees
  2. Wash lamb shank and allow to dry. You can also dry with paper towel
 
  1. Rob lamb shank with olive oil in a oven try
 
  1. Add garlic and onion powder
 
  1. Coat with pepper corn
 
 
 
 
  1. Place uncovered in the preheated oven for 40 minutes to allow shanks brown a bit
  1. Take out of the oven and add the juice of ½ lime, water
  1. Cover tightly with foil
  1. Put back in the oven
  1. And recued the oven temperature to 176 degrees
  1. And cook for 2 hours
  1. Asian Slaw- Shred carrots, red and green cabbage in a casserole and add coriander
  1.  Dressing -Combine all the dressing ingredients in a jar and shake well 
  1. Pour dressing over slaw ingredients and let it rest so the dressing soaks in
  1. Jollof Rice – In a pot, slow heat vegetable oil
  1. Braise bay leaves, onions, and garlic in the oil for 3 minutes
  1. Add to tomato paste and fry for 5 minutes
  1. Blend red bell peppers and cook for 50-60 minutes (I will prepare this the day before)
  1. Add blended and cooked red pepper in to fried tomato paste
  1. Add white & black pepper, curry powder and seasoning cubes
  1. Cook for 5 minutes
  1. Add your washed rice
  1. Add your beef or turkey stock (I will prepare this the day before)
  1. Allow to cook on high heat for 10 minutes
  1. Reduce to low heat and cover with foil (the steam will cook the rice for about 30 minutes)
  1. Plantain- cut plantain into cubes
  1. Heat vegetable oil for 5 minutes
  1. Fry cubed plantain until golden brown
NOTES  The plantain will be fried a few minutes before the main is served
 
  
 
 


 
NAME OF DISH   Home-made Baklava served with home-made ice-cream
MENU PREP SEQUENCE
(1st, 2nd, 3rd) 
 Dessert 
RECIPE SERVES (no of people)   5-6 people
PREPERATION TIME   50 minutes to an hour
INGREDIENTS   Quantity & unit  Ingredient  
   250-300 g  Salted roasted mixed nuts of almonds and pistachios
   180g  Melted butter
   2 boxes  Phyllo pastry
   2 teaspoons  Olive oil
   1 and 3/4 cups  Sugar
 
 
 1 and 1/3 cups  Water
   1 tin  Condensed milk
   500g  Whipping cream
   1 tablespoon  Brandy
 1 tablespoon  Vanilla extract
 1  Cinnamon stick
 1 lemon  ½ lemon
METHOD  
  1. Pre-heat oven at 176 degrees
 
  1. Ice-cream In a mixing bowl empty condensed milk and whipping cream
 
  1. Add a tablespoon of vanilla extract and brandy
 
  1. Using a hand mixer whip the mixture until stiff peaks
 
  1. Pour the mixture into a 2-litre bowl and put in the freezer
 
  1. Baklava- grind mixed nuts sort of fine in a blender
 
 
  1. Melt the butter and add cooking oil to prevent the butter from congealing
  1. Unwrap phyllo pastry and baste with melted butter. Blend nuts, cinnamon and sugar
  1. Sprinkle grinded nuts on one phyllo sheet and roll. Baste another sheet of phyllo with butter and roll on the first sheet of phyllo with nuts. Repeat the process until you have four rolled phyllo sheets
  1. Put rolled up phyllo sheets in casserole basted in butter
  1. Cut up phyllo rolled phyllo sheets
  1. Bake in pre-heated oven for 45-50 minutes
  1.  Syrup for Baklava- In a saucepan add 1 & 1/3 of water
  1. Add 1&3/4 sugar + cinnamon stick + juice of ½ lemon
  1. Cook on low to medium heat for 5-7 minutes
  1. Set aside to cool
NOTES  The ice-cream needs about 4 hours to set.
 
The cooled down syrup will be poured over the baked phyllo sheet immediately it’s ready and out of the oven for the baklava to soak up the syrup
 

Chevaun Roux




 
NAME OF DISH   Baked goat’s cheese salad with sticky Asian dressing
MENU PREP SEQUENCE
(1st, 2nd, 3rd) 
Starter   
RECIPE SERVES (no of people)   4
PREPERATION TIME   1 hour
INGREDIENTS   Quantity & unit  Ingredient  
   4  Goat’s cheeses
   2 bags  Rocket
   4 tsps  Crème Fraiche
METHOD   1. Bake the goat’s cheese in the oven for about 5 mins
  2. To create the sticky Asian dressing see image below.
  3. Lay bed of rocket, place goat’s cheese on top and drizzle with special sweet + sticky sauce
  4. SWEET CHILI SAUCE INGREDIENTS:
10 cloves garlic
4 large red chilies
4 thumbs ginger
8 lime leaves
3 lemongrass stems
1 cup coriander
1,5 cups castor sugar
100ml rice wine vinegar
50ml fish sauce
50ml tamari
  5. SWEET CHILI SAUCE METHOD:

Add first 6 ingredients together and blend well.

Add sugar into saucepan with 4 tablespoons of water and boil until sugar dissolves. Now turn up the heat until starts to caramel.

Lower the heat, add your blended ingredients and stir.

Add last 3 ingredients (liquid) and simmer for a minute.
 


 
NAME OF DISH   Veggie Ramen
MENU PREP SEQUENCE
(1st, 2nd, 3rd) 
 Main     
RECIPE SERVES (no of people)   4
PREPERATION TIME   1 hour
INGREDIENTS   Quantity & unit  Ingredient  
 

 RAMEN BROTH

  • 5 cloves garlic,
  • Fish sauce
  • Saki
  • Mirin
  • 6 cups chicken stock
  • 2 Tbsp soy sauce
  • Dried mushrooms
  • 200g ramen noodles
     
TOPPINGS optional
  • 1/2 cup Bok Choi
  • Mushrooms
  • 280g extra-firm tofu
  • Sesame oil
  • Wakami
  • Whatever you like really
  • Oh, and a soy-soaked egg
  • honey
 
     
METHOD   1.  Add ingredients for vegetable broth, soy sauce, Saki, mirin and mushrooms.

2. Bring to a simmer over medium heat, then reduce heat to low and cover. Simmer on low for at least 1 hour, up to 2-3, stirring occasionally.

The longer it cooks, the more the flavor will deepen and develop. Taste broth and adjust seasonings as needed, add your sesame oil and wakame.

Prep your toppings
 
NOODLES:
1. Fill a large saucepan or pot with water and bring to a boil. Once boiling, add ramen noodles and cook according to package instructions – about 4-5 minutes. Drain and set aside.

2. Strain broth and reserve mushrooms for serving - save onions and ginger for serving as well.

3. Serve it all up beautifully. Garnish with your soy-soaked egg.
 
 


 
NAME OF DISH   Baked Cheesecake w/ Caramel Miso Sauce
MENU PREP SEQUENCE
(1st, 2nd, 3rd) 
Dessert 
RECIPE SERVES (no of people)   6
PREPERATION TIME   1 hour
INGREDIENTS   Quantity & unit  Ingredient  
   1000g  Cream cheese
   320g  White sugar
   Pinch  Salt
   200g  Sour cream
   4  XL eggs
 
 
 250ml  Cream
   1 tin  Condensed milk
     Miso paste
    Tennis & Ginger Biscuits
    Butter
METHOD  
  1. FOR THE FILLING: Add cream cheese and sugar into a mixture and mix on low/medium until combined and smooth
  2. Scrape down mixture and mix for 1 more minute
  3. Add in one egg at a time at the lowest slowest speed possible
  4. Play some games while you wait for it to mix
  5. Once all eggs are in and mixed add sour cream and vanilla by hand
  6. Eat some raw batter.
  7. FOR THE BASE: Crush 500g tennis & ginger biscuits and mix with 500ml melted butter and 150g brown sugar. Firmly push into greased baking pan at the bottom and along the sides.
  8. Add to preheated oven (of 180 degrees) with a tray of boiling water.

9. Bake for 50 mins - 1 hour.

10. Add tin of Condensed milk to boiling water. Once caramelized add Miso paste and Cream.
NOTES  Yum!
 

Olen Sterling




 
NAME OF DISH 
Filet Mignon with Garlic Aioli
MENU PREP SEQUENCE
(1st, 2nd, 3rd) 
Starter 
RECIPE SERVES (no of people) 
4
PREPERATION TIME 
45 Min
 
INGREDIENTS  
Quantity & unit 
Ingredient  
 
800 grams
Beef Fillet
 
1
Lemon
 
1
French baguette
 
1
Medium Onion
 
1/2 cup
Mayonnaise
 
4 tbsp
Olive Oil
 
 
2-3
Garlic Cloves Minced
 
1/4 cup
Olive oil for cooking steak and onions
 
1 tbsp
Salt
 
2 tbsp
Chopped chives
METHOD  
1. Heat Frying Pan over medium heat, add half of the frying olive oil, slice onions and add to pan stirring occasionally until onions are reduced and caramelized
 
2. Create garlic aioli by mixing mayonnaise, lemon juice, garlic and remaining olive oil in a bowl and place in refrigerator.
 
3. Prepare Beef Fillet by slicing in 2 cm thickness shavings, Season with Salt.  

Heat Frying Pan over medium-high heat and coat pan with Olive Oil.

Cook Steaks flipping every 1-2 minutes for about 6 -8 minutes in total.

Put aside on a serving board to rest for 8-10 minutes.
 
4.  Cut French Baguette diagonally into half inch size medallions.

Lightly coat one side with olive oil, and Toast one side lightly in a panini maker or alternatively lightly toast on oven rack at 180degrees
 
5. Coat lightly toasted side of sliced baguette with garlic aioli, place 2 of the thin strips of fried steak over, top with caramelized onions, Garnish with chopped chives, plate and serve.
NOTES 
 
To add a little flavour to the onions, you may dash a tablespoon or two of chutney, it does add a nice lift to the onions.

To add a smokey flavour to the fillet, flash fry on a high heat for 1-2 minutes on each side and serve and if you much prefer to cook them medium and not well done.
   
 


 
NAME OF DISH 
Ooh la la! Coq au vin with Pomme Puree (Deconstructed)
MENU PREP SEQUENCE
(1st, 2nd, 3rd) 
 Main
RECIPE SERVES (no of people) 
4
PREPERATION TIME 
1 hour 15 Min
INGREDIENTS  
Quantity & unit 
Ingredient  
 
1 Pack
Free Range Chicken (Drumsticks) rinsed and trimmed of excess fat
 
4 Tbsp
Garlic and Herb Spice
 
4 Tbsp
Salt
 
2 Tbsp
White pepper
 
4
Baby onions
 
4Tbsp
Olive Oil
 
2-3
Medium sized potatoes
 
200g
Baby mushrooms
 
1 pack
Streaky bacon cut into bits
 
8
Baby Carrots
 
1/2 Cup
Grated Onion
 
1
Small red beetroot (peeled and thickly sliced)
 
2 Cups
Red Wine
 
2 Tbsp
Balsamic Vinegar
 
2 Cups
Beef Stock
 
2 1/2 tbsp
Sugar
 
3 Tbsp
Butter
 
1 pack
Micro pea shoots to garnish
 
 
Chili
METHOD  
1. Preheat oven to 180 degrees.

In a large roasting bag, place the 8 pieces of chicken with peeled baby onions snugly inside and season generously with the salt, white pepper, garlic and herb and a drizzle with 2 tbsp of olive oil.

Place the bag in a roasting pan in the oven to cook through for 40 minutes.
 
2. Whilst the chicken and onions are roasting, peel and boil the potatoes to very soft in order to mash together once softly boiled.

Add a tablespoon of butter and a splash or two of milk for a creamy consistency.
 
3. Par boil the baby carrots in a little sugar water for 3 - 4 minutes until tender and set aside.
 
4. To make the red wine sauce, combine grated onion, beetroot, wine and vinegar.

Bring to a boil over a high heat and reduce by half.

Add the sugar dissolve, and thereafter Add the beef stock and continue to boil until reduced by half.

Sieve the onion and beetroot to separate it from the remaining sauce.

Discard the sieved onion and beetroot.
 
5. Whisk in the butter and season with salt, chili and pepper and turn off to allow to cool, once cooled transfer to a small bowl/ glass container.
 
6. Chicken should be ready once cooked through, set aside to prepare for a crispy flash fry.
 
7. Preheat nonstick frying pan and cook bacon bits then set aside once crisp
 
8. Fry baby mushrooms in the same oil as the bacon for a smokey flavour. Season mushrooms with garlic and herb spice.
 
9. Add a dash of olive oil if needed to same frying pan and flash fry 2 pieces of chicken at a time until a crisp outer layer of brown skin is formed (only less than a minute on each side is needed) and add baby onions to the pan for the same browning effect.
 
10. To Plate all the elements of this dish, start with a circular spooning of the creamy mash onto the plate as a base, drizzle lightly with red wine sauce.

Then place 2 pieces of crisp chicken, sprinkle with bacon bits and baby mushrooms.

Place two baby carrots on either side and drizzle again with red wine sauce over the top, lightly garnish with Micro Pea shoot and Voila!
NOTES 
For convenience, one could use ready-made mash from the supermarket.

Best to preheat serving plates in the microwave to ensure the dish is served warm and inviting.

You may also heat the entire dish prior to adding finishing touches of Micro Pea shoot garnishes (don’t forget to cover with the Lid to avoid spattering) the sauce may also be heated on its own before drizzling on the top.

Bon Appetite!
 


 
NAME OF DISH 
Crêpe Suzette with crème de la crème
MENU PREP SEQUENCE
(1st, 2nd, 3rd) 
 Dessert x
RECIPE SERVES (no of people) 
4
PREPERATION TIME 
40 minutes
INGREDIENTS  
Quantity & unit 
Ingredient  
 
Crepe Mixture
 
 
1 Cup
Cake Flour
 
2 cups
Milk
 
4
Eggs
 
3 1/2 Tbsp
Butter
 
1 Pinch
Salt
 
 
1 Tbsp
Sugar
 
1 Tsp
Vanilla Essence
 
For Sauce
 
 
2
Freshly squeezed oranges
 
1
Squeezed Lemon Juice
 
50g
Castor Sugar
 
150mls
Cointreau Liqueur
 
125g
Butter
 
For garnish
Candied orange Peel
 
1 Cup
Whipped Fresh Cream
 
 
 
 
 
 
METHOD  
1. Combine all the crepe ingredients until smooth. Allow to rest in the fridge for about 10 minutes
 
2. Add approximately 1 tablespoon of butter into a small skillet or crepe pan over medium-low heat.

Pour in enough batter to coat the bottom of the pan (about 3 tablespoons)

Cook for a minute then flip over.

Cook an additional minute on the other side.

Repeat until all the batter mixture is finished.

Keep on a plate covered with a paper towel.
 
3. For the sauce, Melt the sugar in a skillet. 

As soon as the sugar caramelizes, add the orange juice. 

Wait for a boil and add the lemon juice. Let it reduce for 2 minutes.
        4.   Add the butter, mix. Add the Cointreau, and flambeé.
 
5. To serve, dip the crepes into the sauce, fold or roll to plate. Garnish with the candied orange peel.
 
6. Spoon over a dollop or two of freshly whipped cream for the final pièce de resistance.
NOTES 
 To Flambe - is to light the mixture preferably with a long stem lighter / Brulé burner.
For a lactose free version, substitute fresh cream with coconut cream.
 

Shows in this post: Come Dine With Me South Africa

Channels in this post: BBC Lifestyle



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