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Come Dine With Me South Africa 8: Episode 9 recipes

Written by TVSA Team from the blog BBC Lifestyle on 08 Dec 2022
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It was all about Vegan Sharon on this week's ninth episode of Come Dine with Me South Africa as the other three contenders tried hard to please her, but failed because she only likes potatoes.

The other three on the menu were: prankster, picky eater and weepy Tim, easy going whiskey collector Gabriel and Lana, who enjoyed her own meals more than anyone else.

The stash of cash went to Gabriel.



These are everyone's recipes:

Sharon Johanson




 
NAME OF DISH  Roast Pepper and Sundried Tomato Pesto
MENU PREP SEQUENCE
(1st, 2nd, 3rd) 
Starter 
RECIPE SERVES (no of people)   5
PREPERATION TIME   
INGREDIENTS   Quantity & unit  Ingredient  
   3 Pimento Pepper
  5 tbsp Extra Virgin Olive Oil
   1 tub Marinated sundried tomatoes
   1 tbsp Salt
   1 Puff Pastry
 
 
 8 Asparagus
    Microgreens
METHOD   1. Halve and deseed pepper. Place in oven pan and mix with olive oil, salt.
  2. Roast peppers in 150-degree oven and let skin blister for 2 hours.
  3.  Add in blender with marinated sundried tomatoes, add some oil and salt.
  4.  Cut thawed out puff pastry into rectangles.
  5.  Smear pesto and add asparagus on top of pesto
  6.  Bake until golden brown and cooked through
NOTES  Can add micro greens


 
NAME OF DISH   Potato and bean curry with roti, sambals, banana and chutney
MENU PREP SEQUENCE
(1st, 2nd, 3rd) 
Main
RECIPE SERVES (no of people)   5
PREPERATION TIME   
INGREDIENTS:  CURRY Quantity & unit  Ingredient  
   2/3 cup Oil
  1 tbsp Salt
   1 Medium onion 
 
 
 
 
 1 Star aniees 
 3 Bay leaf 
 3 Cardamom 
SAMBALS    
1 Medium tomato
1 Medium carrot
1/2 Medium onion
1 tbsp Vinegar
BANANA SALAD    
4 Medium banana
1 tbsp Lemon juice
METHOD: CURRY  
  1. Heat oil and salt. Add sliced onions and start to caramelize
 
  1.  Once onions are browning add in spices. Fry until you smell the aroma
 
  1. Turn down stove to slow heat
 
  1. Cut potatoes into small blocks
 
 
 
 
  1. Mix everything together and add curry powder
  1. Dice the tomatoes and add to pot. Add water
  1. Leave to cook for 2 ½ hours
  1. Add water as necessary
  1. Hour before serving add beans to pot and simmer
SAMBALS
  1. Grate carrots, dice tomatoes and onion, add vinegar
  1. Mix well and let sit 15 min before serving
BANANA SALAD
  1. Dice bananas and mix with lemon juice just before serving


 
NAME OF DISH   Strawberry and Cream Cake Tower
MENU PREP SEQUENCE
(1st, 2nd, 3rd) 
Dessert 
RECIPE SERVES (no of people)   5
PREPERATION TIME   
INGREDIENTS: CAKE   Quantity & unit  Ingredient  
   1 cup Almond milk
  1 tbsp White vinegar
   1 ½ cup Flour 
   ¾ cup Sugar 
   2 tsp Baking powder 
 
 
 ½ tsp Baking soda
   1/3 cup Oil 
   1tbsp Vanilla essence
FILLING    
250 ml Orley Whip
3 tbsp Icing sugar
10 Strawberries
1 tbsp Vanilla essence
METHOD: CAKE 
  1. Add wet ingredients together, set aside for 5 min
 
  1. Add dry ingredients together
 
  1. Mix batter
 
  1. Spray tin/pan and line with baking paper
 
  1. Bake in oven at 180-degrees for 30 min
 
  1. Take out of oven and let it cool
  7.    Remove baking paper immediately
Filling
  1. Add orlay whip, essence and icing sugar in a beater and whip till firm
  1. Slice strawberries and add to side of cake
  1. Pipe cream onto cake top and add strawberry in the middle
NOTES  N/A
 
 
 

Gabriel Mwanza




 
Name of dish  Prawn Cups
Menu prep sequence
(1st, 2nd, 3rd) 
Starter
RECIPE SERVES (no of people)   6
Preperation time   45 mins
Ingredients   Quantity & unit  Ingredient  
  1kg Prawns
  400g Puff Pastry
  500g Parsley and Basil
  4 Limes
  75ml Virgin Olive Oil
 
 
2,2,1 Red Onion, Tomato, Chilli
   30g Parmesan
   50g Garlic and Butter
Method  
  1. Fry prawn in garlic and butter
 
  1. Roll out and bake puff pastry in muffin pan
 
  1. Chop up Avo and onion and tomatoes into cubes
 
  1. Blend the ingredients for the pesto sauce -parsley, basil, lime, parmesan, garlic
 
  1. Remove the pastry cups and stuff it with 3 prawns top with parmesan
Notes  For the Vegan Guest, I will use the Avo and salsa in their cups
 


 
NAME OF DISH   Beef Wellington
MENU PREP SEQUENCE
(1st, 2nd, 3rd) 
Main
RECIPE SERVES (no of people)  6
PREPERATION TIME   2 hrs
INGREDIENTS:  Curry Quantity & unit  Ingredient  
  1kg Beef Roll
  400g Puff Pastry
   500g Mushrooms
  1,1,1 Onions, Garlic, Thyme
  I TBS Paprika, Dry Parsley, Lamb Seasoning, Black Pepper
 
 
 1 Bottle 300g Red Merlot Wine, Potatoes, and peas
   500g Mix Veggies
   500g Prosciutto
METHOD:
  1. Roast the veggie in oven
 
  1. Sear the beef at sea point it with garlic and herbs
 
  1. Fry Mushrooms with butter and wine
 
  1. Roll out pastry and layer it mushrooms and prosciutto
 
  1. Add Beef roll and close
 
  1. Glaze with egg and milk, put in the oven for 45 minutes 
 
  1. For the jus, combine butter, red wine, Beef stock, balsamic vinegar, sugar, water to boil
 
  1. Boil Potatoes and peas, mash potatoes and peas in butter and garlic, cream, salt, and pepper
NOTES  Slice the Beef Wellington into 2 pieces, on top of veggies next to the mash and jus on top.
 
For the Vegan I will be serving Cabbage rolls with vegan mince, onions, red wine, coriander and stir fry mix




 
NAME OF DISH  Malva Supreme
MENU PREP SEQUENCE
(1st, 2nd, 3rd) 
Dessert 
RECIPE SERVES (no of people)  6
PREPERATION TIME  1 hr
INGREDIENTS:  Curry Quantity & unit  Ingredient  
  500g Premixed Malva Mixture
  2 Eggs
  30g Butter
  250g, 50m Cream, Vanilla Essence
  4 bags Rooibos Tea
 
 
1 packet Dry Custard
Milk
Sugar
METHOD:
  1. Beat Eggs and melted butter, then add hot milk
 
  1. Then add dry malva mix and put in oven to bake
 
  1. Put Jam, cream and pre-mix glaze in a saucepan and combine. Add the cake once baked
 
  1. Boil milk and tea bags, sugar then add dry custard
 
  1. Serve warm
NOTES  For Vegan, I will serve Vegan Yoghurt, with strawberries, date balls and almond cluster mix. Layer and set into fridge
 
 

Timothy Hodgson




 
Name of dish  Roasted caprese salad, carpaccio on ciabatta bread with balsamic glaze
Menu prep sequence
(1st, 2nd, 3rd) 
Starter 
RECIPE SERVES (no of people)   5
Preperation time   1 hour
Ingredients   Quantity & unit  Ingredient  
   2 Loaves Ciabatta Bread
   1 Block Mozzarella Cheese/ Vegan
   1 Pack Cocktail Tomatoes/ Tomatoes
   1 Jar Sundried Tomatoes
   1 Bottle Balsamic Glaze
 
 
 1 Pack Prosciutto
   1 bottle Olive Oil
   1 Jar Basil Pesto
Method  
  1.  Slice the bread about 3cm thick, place on grill
 
  1. Slice the tomatoes 1cm thick, in Tray with Spice and olive oil, place in oven 10min
 
  1. Slice flat even squares of mozzarella
 
  1. Place toasted Bread on dish with a light spread of Basil pesto
 
  1. Lay in a bed of Prosciutto on top of the Bread
 
  1. Evenly lay roasted tomato and mozzarella squares until bread is covered
 
  1. Sprinkle Sundried tomato and basil pesto from the jar
 
  1. Good drizzle of balsamic over food and plate
Notes  Vegan will have roasted caprese salad, with vegan cheese and avocado on ciabatta bread
 

 
NAME OF DISH  Honey glazed Lamb Parcels in Phyllo pastry, Roast Potatoes, Creamed Spinach, Side salad/ Garnish
MENU PREP SEQUENCE
(1st, 2nd, 3rd) 
Main  
RECIPE SERVES (no of people)   5
PREPERATION TIME   5 Hours
INGREDIENTS   Quantity & unit  Ingredient  
   3 Lamb Shanks
   1 Bottle Red Wine
   1 Pack Mushrooms
   1 Pack Potatoes
   3 Pack Spinach
   1 Pepper feta
 
 
 Home made Phyllo pastry
    Lots of Condiments
METHOD  
  1. Slow roast the lamb, Baby potatoes with Wine, Garlic, onions, on the gas braai for 4 hours
 
  1. Mix Flower, vinegar, salt, olive oil, corn-starch and roll out the pastry, plastic wrap and refrigerate
 
  1. Boil spinach and start to bake the butternut halves
 
  1. Remove lamb from heat after 3 hours and let rest
 
  1. Cream and Feta the spinach/ vegan Just Spinach
 
  1. Pull the lamb from the bone and place in cuts of Phyllo pastry, Twist the top and tie with string/ Butternut, Peakon nut and vegan feta in pastry for vegan, Place in oven for 10 min
 
  1. Reduce the wine and lamb fat mix into thick gravy
 
  1. Plate parcels and drizzle with honey, potatoes and spinach, Side is a whole lettuce leaf with tomato slices on top
NOTES  Vegan will have butternut, Pecan nut with vegan cheese Parcels
With maple syrup
 

 
NAME OF DISH  Chocolate Cups filled with Mousse topped with fruit and crushed peanut brittle
MENU PREP SEQUENCE
(1st, 2nd, 3rd) 
Dessert 
RECIPE SERVES (no of people)   5
PREPERATION TIME   1 hour
INGREDIENTS   Quantity & unit  Ingredient  
   1 Pack  Chocolate cubes
   2 Bottles  Cream
   1 Pack  Peanut brittle
   1 Punnet  Strawberries
   1 Punnet  Raspberries
 
 
 1 Pack  White chocolate
   3   Eggs
   3 Tsps.   Sugar
METHOD  
  1. Temper chocolate overheat until melted
 
  1. Line the paper cups/ moulds with chocolate and freeze
 
  1. Heat white chocolate and whip the cream
 
  1. Separate eggs
 
  1. Mix chocolate and cream together, fold in carefully, add egg yolk
 
  1. Beat egg whites and add
 
  1. Remove paper/moulds from cups
 
  1. Fill cups with white mousse
 
  1. Top the mousse with raspberries and sprinkle crushed Brittle
 
  1. Side with strawberries
NOTES  Vegan will have vegan chocolate cups with sorbet topped with Raspberries and side of strawberries
 

Lana Rodrigues






The Vegan version
 
NAME OF DISH  Spanish tapas chicken pintxo, Spanish meatballs, tomato toast, gazpacho chilli shot
MENU PREP SEQUENCE
(1st, 2nd, 3rd) 
 Starter
RECIPE SERVES (no of people)   6
PREPERATION TIME   -
INGREDIENTS   Quantity & unit  Ingredient  
   12 Boneless chicken thighs
  Tsps. Paprika, cumin, salt, pepper, garlic powder, dried herbs
   10ml Minced garlic
   Tsps. Olive oil
   6 Bamboo Skewers
 
 
For meatballs in tomato sauce x12 Pork & beef mince, parmesan cheese, egg, onion, white bread, crushed tomatoes, red wine, vinegar, cumin, garlic
  Tomato toast x6 Sliced ciabatta, tomatoes, salt, paprika, balsamic vinegar, brown sugar
   Gazpacho shot chilli, cucumber, avocado, garlic, basil, coriander, parsley, cumin, salt, pepper, pineapple, celery, water, walnuts, spring onion, yoghurt, lemon juice
METHOD  
  1. Cut each thigh into 2 and skewer on soaked sticks
 
  1. Marinate chicken with red pepper paste, garlic, apple cider vinegar, then skewer
 
  1. Grill for 10 mins
 
  1. For meatballs, mix mince ingredients and prepare tomato sauce.
 
  1. For tomato toast, crush the tomatoes and season, toast bread and rub with garlic, drizzle oil, place tomatoes and parsley to garnish
 
  1. For gazpacho, blend all ingredients together
NOTES  For vegan, they will have tomato toast, vegetable skewer and vegan gazpacho


 
NAME OF DISH  Seafood paella with Spanish citrus salad
MENU PREP SEQUENCE
(1st, 2nd, 3rd) 
Main
RECIPE SERVES (no of people)   6
PREPERATION TIME   -
INGREDIENTS   Quantity & unit  Ingredient  
  1 Packet deshelled Prawns, deshelled and shelled
  1 Packet Mussels
  1 Packet each Clams, Clam Meat
  1 Packet Ticino
   1 Packet / 1 Carton Calamari/buttermilk
  2 Cups
1 Sachet
1 Pinch
Rice
Fish stock
Saffron
 
 
 1 Tsp Paprika, fish stock, salt and pepper, cumin, garlic
   ½ Cup Peas, tomatoes, onion, coriander, Sherry vinegar
   2 Tbsp Red pepper paste
METHOD  
  1. Steam prawns and mussels and clams in white wine, salt
 
  1. Soak calamari in buttermilk to soften, then cook calamari in water and salt
 
  1. In olive oil and butter fry Ticino, then add calamari, clams, clam meat, deshelled prawns
 
  1. Add rice and fish stock, spices, tomato puree, lemon juice, saffron
 
  1. Add vegetables, cumin seeds, mustard seeds, bay leaves, cloves
 
  1. Add seafood and peas
 
  1. For shelled prawns, add red pepper paste, smoked paprika. Let it marinate and then grill for 10 minutes
NOTES  Vegan will have vegetable paella
 
NAME OF DISH  Crispy Spanish churros stuffed with fresh cream with chocolate dipping sauce
MENU PREP SEQUENCE
(1st, 2nd, 3rd) 
Dessert 
RECIPE SERVES (no of people)   6
PREPERATION TIME   
INGREDIENTS   Quantity & unit  Ingredient  
  2 Cups Flour
  2 Tsps. Baking powder
  2 Pinches Salt
  250 ml Chocolate
   250ml Cream
 
 
Tsp Oil to fry
METHOD   1. Mix flour, water, salt, and baking powder
  2. Pipe into hot oil and fry until crispy
  3. Skewer down the centre, pipe in fresh cream
  4. Melt chocolate and stir in cream
NOTES  Vegan will get Churros as they are vegan and a vegan chocolate sauce with vegan cream
 

Shows in this post: Come Dine With Me South Africa

Channels in this post: BBC Lifestyle



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