Come Dine With Me South Africa 8: Episode 10 recipes

Written by TVSA Team from the blog BBC Lifestyle on 15 Dec 2022
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It was a Fourways feast in this Wednesday's 10th episode of Come Dine with Me South Africa, which started with a night of cabaret as directed by thespian Stacey-Lee, who improvised her dishes without the correct ingredients and scored a measly 18.

She was up against mommy's boy and Maths and Science teacher Leslie, happy-go-lucky Lindsey and soft life lover Keneiloe, who claimed to love cream but criticised it at every opportunity she got.

The plate of cash was won by totes emosh Lindsey who cooked a Motswako mix of Asian and South African food, served on her parent's heirlooms.

See everyone's recipes below... whose will you try at home?

Stacey-Lee Louters

NAME OF DISH	Summer Berry Dairy Salad
MENU PREP SEQUENCE (1^st, 2^nd, 3^rd)	Starter
RECIPE SERVES (no of people)	4
PREPERATION TIME	5 - 10 minutes
INGREDIENTS	Quantity & unit	Ingredient
	6 to 8 cups	Cut spinach/baby spinach
	1 cup (halved)	Strawberries
	½ cup	Blueberries
	1 (cut)	Green Apple
	½ cup grated	Carrots
	½ - 1 cup grated	Red Cabbage
	1/3 cup (crumbled)	Feta
	1/3 cup (thinly sliced)	Red onion
	¼ cup (chopped)	Pecan nuts
	Greek Yogurt Dressing Below
	1 cup	Plain Yogurt lactose Free
	2 cloves (minced)	Garlic
	4 tbl spoons	Lemon Juice (freshly squeezed)
	2 tbl spoons	Olive Oil
	1 tsp	Salt
	¼ tsp	Black pepper
	¼ cup (chopped)	Fresh Dill
	1 tsp	Honey
METHOD	1. In a salad bowl, add spinach, blueberries, strawberries, raspberries, red onion, pecan nuts & cheese (goat/feta)
	2. Toss everything together
	3. Serve with yogurt dressing
	4. For dressing see below
	5. In a bowl, whisk together yogurt, garlic, lemon juice, olive oil, salt, pepper & honey
	6. Then add in your fresh dill
	7. Drizzle onto your salad

NAME OF DISH	Chilli black noodles with bacon wrapped asparagus
MENU PREP SEQUENCE (1^st, 2^nd, 3^rd)	Main
RECIPE SERVES (no of people)	4 - 6
PREPERATION TIME
INGREDIENTS	Quantity & unit	Ingredient
	½ Packet	Black Rice
		Carrot
		Baby marrow
		Garlic powder
		Himalayan Salt Pin
		Oregano
	1 pack	Streaky Bacon
	¼ to ½ cup low sodium	Soy Sauce
	1 – 2 (chopped)	Green Chilli
	½ clove	Minced Garlic
	¼ tsp crushed	Ginger
	¼ tsp	Brown Sugar
	3 tbs	Lemon & Lime Oil
	½ cup	Pomegranate
	¼ cup	Parmesan Cheese
	¼ cup	Spring Onion
METHOD	1. On medium heat cook noodles till soft
	2. In separate pan, on medium heat, mix together soy sauce, chillies, garlic, ginger & brown sugar. Once mixed, add in noodles & mix
	3. In another pan, heat 3 tbs of the lemon & lime oil (medium heat)
	4. Wrap bacon around individual stems of asparagus & once oil is hot, fry until bacon is golden & asparagus still crunchy
	5. Place noodles in a bowl, lay bacon wrapped asparagus on top & top with pomegranate, parmesan & spring onion

NAME OF DISH	Oreo Cookie Mousse
MENU PREP SEQUENCE (1^st, 2^nd, 3^rd)	Dessert
RECIPE SERVES (no of people)	4
PREPERATION TIME	10 - 15 minutes
INGREDIENTS	Quantity & unit	Ingredient
	8	Oreos
	250ml	Double Cream
	50g	Icing Sugar
		Strawberries
		Milk Chocolate
		Ice Cream Dip
		Decorative Sprinkles
METHOD	1. Crush Oreos in Ziploc bag with rolling pin
	2. In a mixing bowl add double cream & icing sugar. Mix to a stiff peak
	3. Add crushed Oreos to mixture (leaving a few sprinkles of Oreos in bag)
	4. Mix together till all combined
	5. Pipe or spoon mixture into serving glasses & top with remainder of Oreos on top
	6. Optional is edible glitter for colour & extra character

Leslie Reddy

NAME OF DISH	Frikkadels, with spicy chutney
MENU PREP SEQUENCE (1^st, 2^nd, 3^rd)	Starter
RECIPE SERVES (no of people)	5
PREPERATION TIME	±25 Minutes
INGREDIENTS	Quantity & unit	Ingredient
	500g	Beef mince
	½	Onion
	¾ tsp	Black pepper
	1 tsp	Cumin
	4	Cloves
	½ tsp	Coriander seeds
	¼ tsp	Turmeric
	½ tsp	Salt
	Large	Fresh ginger
	4	Green chilli
	½ bunch	Fresh coriander
	1	Egg
	2 tbsp	Breadcrumbs
	50g	Tomato puree
	1	Canned Tomato
	4	Fresh garlic
	½ tsp	Small jeeru
	1 tsp	Masala
	¼ tsp	Mustard seeds
	¼ cup	Basel
METHOD	Frikkadels
	1. Grind dry spices (black pepper, cumon, cloves, turmeric)
	2. Blend wet spices (ginger, garlic, chilli and coriander)
	3. Chop onion fine and mix with mince
	4. Add grinded spices + salt
	5. Add blended spices
	6. beat egg into mince mixture and add breadcrumbs
	7. Put into round balls and air fry for 12 minutes
	CHUTNEY
	1. Chop onions and mustard seeds hot oil
	2. Add masala and dry spices
	3. Add tomato puree and tomato
	4. cook for 15 minutes
	5. add basil and coriander

NAME OF DISH	Chicken curry and rice, with sambals
MENU PREP SEQUENCE (1^st, 2^nd, 3^rd)	Main
RECIPE SERVES (no of people)	6
PREPERATION TIME	±35 minutes
INGREDIENTS	Quantity & unit	Ingredient
	½	Onion
	¾ tsp	Black pepper
	1 tsp	Cumon
	4	Cloves
	1 tsp	Coriander seeds
	1 tsp	Turmeric
	1 tsp	Salt
	Large	Fresh ginger
	1 tsp	Elachi
	1	Stick of cinnamon
	1 tbsp	Masala
	1 tbsp	Curry leaves
	1 tbsp	Coriander
	1 cup	Rice
	1 tsp	Jasmin spice
	4	Chicken fillets
	1 cup	Peas
	5	Potatoes
		Chilli Tomato
		Mixed Figgis
METHOD	1.Grind dry spices (black pepper, cumon, cloves, turmeric)
	2. Blend wet spices (ginger, garlic, chilli and coriander)
	3. Chop onion fine and mix with chicken and masala
	4. Boil rice and add ½ tsp turmeric and jasmine spice
	5. Add all spices together and cook for 15 minutes
	6. Add potatoes and peas
	7. Cook for 10 minutes
	8. Add chilli and coriander before serving

NAME OF DISH	Chocolate chilli cake with berry compote and cream
MENU PREP SEQUENCE (1^st, 2^nd, 3^rd)	Dessert
RECIPE SERVES (no of people)	8
PREPERATION TIME	±40 minutes
INGREDIENTS	Quantity & unit	Ingredient
		Cake flour
		Coco-powder
		Bicarbonate of soda
		sugar
		Soy milk
		Eggs
		Vanilla essence
		Boiling water
		Baking powder
		Butter
		Dark chocolate
		Chilli flakes
		Icing sugar
		Lemon Juice
		Strawberries
		Raspberries
		Fresh Cream
METHOD	1. Mix flour, coco, baking powder, coffee, bicarb and then sugar with chilli flakes
	2. Whisk oil, eggs, milk and butter
	3. Add boiling water to mixture slowly
	4. Mix all together and bake for 35 minutes in 180⁰
	5. Mix icing sugar, vanilla essence, butter and lemon juice
	6. Water bath chocolate, vanilla essence and 1tsp oil, add chilli flakes
	7. Raspberry, sugar and strawberries (heat slowly after blend)

Lindsey Kin

NAME OF DISH	Goi cuon - Braaied chicken Vietnamese wraps, accompanied with dipping sauces
MENU PREP SEQUENCE (1^st, 2^nd, 3^rd)	Starter
RECIPE SERVES (no of people)	4 to 6
PREPERATION TIME	1 to 2 hours depending on braaiing time
INGREDIENTS	Quantity & unit	Ingredient
	400g (1 tray)	Skinless chicken mini thigh (or breast) fillets
	40g (1 pack)	Satay spice blend
	1 pack (500g)	Rice paper wrappers
	30g – according to your taste	Fresh herbs (basil, mint, coriander)
	1 cucumber	Cucumber
	4	Eggs
	10g (1 small box)	Edible flowers
	100g (1 pack)	Julienne Carrots
	400g packs (use only 1 bundle in the pack)	Vermicelli rice noodles
	1tbsp crushed garlic 1 green chilli 3tbs soy	SAUCE: garlic, chilli, soy
	3 tbsp grated ginger half an onion thinly sliced	SAUCE: ginger onion
	½ cup crunchy peanut butter Onion Green Chilli 2tbsp hoisin 1tbsp rice vinegar ½ cup water 1 tsp garlic powder	SAUCE: Peanut sauce
METHOD	1. Marinade chicken in satay spice mix for a minimum of 15 minutes (the longer the marinading time the better)
	2. While chicken is marinading, prepare your braai, noodles, and fresh raw vegetables.
	3. Vegetable and herb prep: julienne carrots and cucumber. Remove herb leaves off its stem.
	4. Grill the chicken
	5. Soak vermicelli noodles in hot water until al dente, and then drain
	6. Beat eggs and pour into a frying pan. And lightly fry until the egg resembles a very thin pancake. Then, cut into rectangles.
	7. Once chicken and noodles have cooled down, you can then begin to build and wrap.
	8. Dip wrapper in a tray of water until soft and then take out the water. Lay wrapper flat on a board. In the middle of the wrapper: - lay flowers and herb leaves - lay 1 piece of rectangle shaped egg directly on top of flowers and herbs - lay noodles, vegetables, and chicken Fold uncovered sides inwards and roll the wrapper tightly into a spring roll shape. Repeat with remaining ingredients.
	9. SAUCE: garlic, chilli, soy - heat oil until smoking and add garlic and chilli. Take off the heat and allow garlic and chilli to fry off in the heated oil. - once garlic begins to become light golden brown, add in the soy - put back onto heat until soy begins to bubble - take off heat and allow to cool down. Once cooled down, sauce is ready
	10. SAUCE: ginger onion - heat oil until smoking and add the ginger and onions - turn heat down and add a pinch of salt - Continue cooking for another 5 minutes - take off heat and allow to cool down. Once cooled down, sauce is ready
	11. SAUCE: Peanut sauce - Add all ingredients for peanut sauce into a saucepan - Whisk together on medium heat until all ingredients are thoroughly mixed - Take off heat and allow to cool down. Once cooled down, sauce is ready
NOTES	Always remember to season ingredients with salt and pepper. To save time on vegetable preparation, mixed pack of fresh stir fry vegetables can be used. For sauces, adjust amount of ingredients according to your own personal taste. Substitute or add any of your favourite ingredients for the wrapper filling

NAME OF DISH	Ho-Tong Peanut Oxtail
MENU PREP SEQUENCE (1^st, 2^nd, 3^rd)	Main
RECIPE SERVES (no of people)	4 to 6 people
PREPERATION TIME	3 to 4 hours depending on the quality of the oxtail
INGREDIENTS	Quantity & unit	Ingredient
	(+ -) 1.2 kgs	Oxtail
No Nut	1 cup	Raw peanuts
Can Tomato, Dry Coriander, Ginger, Cumin, Bay Leaves, Brown Sugar, Red Onion, Fresh Orange, Garlic and Red chilli, Red Wine.	1 tbsp	Chilli bean sauce (Toban Djan)
	1 tbsp	Garlic chilli sauce
	2 tbsp	Ground bean sauce
	1 tbsp	Fermented black beans (Douchi/??)
	1	Ginger thinly sliced
	1tsp	Crushed garlic
	1 tsp	Soy sauce
		Green Chilli
		Rice
		Oyster Sauce
	pinch	salt
	pinch	White pepper
	1tsp	Sugar
	2 tbsp	Maizena
		Fresh Garlic
METHOD	1. Season oxtail: Add all ingredients (EXCEPT FOR GINGER) into a bowl and mix with hands until oxtail is fully covered
	2. Fry off fresh ginger in casserole dish (or pot/ slow cooker pot), then add the oxtail and braise on high heat till oxtail brown on the outside
	3. Add water to cover all oxtail and add peanuts
	4. Slow cook/ simmer for 3 to 4 hours until oxtail is soft, and water has half simmered away until a thick sauce form
NOTES	Take out peanuts if allergic. Add 1 tbsp green chilli for a little kick. Cut down on oven time: Oxtail can be pre-boiled for 1 hour until softened, then add all seasoning ingredients, and slow cook in oven.

NAME OF DISH	Melktertjie spring rolls with homemade vanilla ice-cream
MENU PREP SEQUENCE (1^st, 2^nd, 3^rd)	Dessert
RECIPE SERVES (no of people)	4 to 6 people
PREPERATION TIME	Ice-cream (overnight to set)
INGREDIENTS	Quantity & unit	Ingredient
	1 litre (enough to fill three condensed milk 3 tins)	Milk
	385g (2 cans)	Condensed milk
	6tbsps	Maizena
	1	Cinnamon stick
	1 pack	Phyllo pastry
	2	eggs
	3tbs	Brown sugar
	1tbs	Cinnamon powder
	1 tsp	Vanilla (essence/ paste/ pod)
	500ml	Double-thick cream
	2 cups	Oil for deep frying spring rolls
METHOD	Make MILK TART CUSTARD Pour one full tin of condensed milk into pot Use same can measure milk. Add tins of milk Add cinnamon stick Heat until nearly boiling, then turn heat down to low In a separate bowl beat two eggs, then mix beaten eggs with Maizena and another tin of milk. Then, add this mixture to pot Slowly cook on low heat. Be sure to continue to stir so that custard does not burn. Custard is ready once mixture is thick. Take off stove and allow to cool down completely
	Make the CINNAMON SUGAR by mixing together the cinnamon powder and brown sugar.
	Make the full MELKTERTJIE SPRING ROLL Unroll phyllo pastry and cut into 4 large squares. Then, separate each sheet Lay one thin piece of phyllo flat on the board 3cm from the bottom of the phyllo square, place 1tbsp of custard. Roll the sides and bottom inwards and roll once. Then sprinkle a pinch of the cinnamon sugar and continue to tightly roll until a spring roll/ cigar shape is formed. Continue with remaining ingredients. Deep fry spring rolls until phyllo pastry turns golden brown and crunchy Straight after taking spring rolls out the oil, dust and season with cinnamon sugar
	ICE CREAM Beat cream until it becomes stiff. Do not over beat cream, or it can turn into butter. Add 1 tin condensed milk and vanilla (essence/ past/ seeds of 1 pod) and continue mixing. Once all ingredients thoroughly mixed together, put into container and into the freezer. Allow to set over night
NOTES	Substitute vanilla in ice cream with flavoured syrups to make your choice of ice cream.

Keneiloe Selamolela

NAME OF DISH	Springbok carpaccio
MENU PREP SEQUENCE (1^st, 2^nd, 3^rd)	Starter
RECIPE SERVES (no of people)	5
PREPERATION TIME	20 minutes
INGREDIENTS	Quantity & unit	Ingredient
	800g	Springbok carpaccio
	100G	Micro shoots
	100g	Beetroot chips
	150g	Rocket
	15ml	Reduced Balsamic Vinegar
		Chipotle Inspired Mayonnaise
		Cranberry Dressing
	20g	Parmesan shavings
	Paired with	Cabernet Sauvignon
METHOD	1. Assemble Rocket
	2. Assemble carpaccio
	3. Add Micro shoots, beetroot crisps to decorate
	4. Drizzle with balsamic vinegar, dot garlic mayo
	5. Add shaved Parmesan
NOTES	Springbok carpaccio is served raw so there is no cooking involved, just assembling

NAME OF DISH	Salmon and Prawn Risotto
MENU PREP SEQUENCE (1^st, 2^nd, 3^rd)	Main
RECIPE SERVES (no of people)	5
PREPERATION TIME	2 hours
INGREDIENTS	Quantity & unit	Ingredient
	5x	Salmon fillets
Orange Glaze, Butter, Honey, Orange.	4x cloves	Garlic
	3x knobs	Salted Butter
	Squeeze of	Lemon
	5ml	Lemon pepper spice
	5ml	Salt and pepper Parsley to garnish
	10x 5ml 2 knobs 2ml 2ml 2ml Squeeze of	Queen Prawns Garlic Crushed Olive oil Butter Salt and Pepper Oregano Parsley Lemon Olive oil Paprika Fish Spice Garlic Peri Peri
	Risotto 1x 60g 2 Tablespoons 200g 300g 2 Tablespoons 1.5 litres 250mls 60g	Small onion Butter Olive oil Brown button mushrooms sliced, plus 100 g, grated Risotto rice Mixed fresh herbs (rosemary, thyme, oregano) Warm chicken stock White wine Parmesan Truffle oil Salt and pepper Parsley
METHOD	Salmon 1. Season salmon with salt and pepper. 2. Heat oil in large pan over medium-high heat. Sear the salmon and cook for 3 minutes until golden. 3. Butter and garlic - turn the salmon, cook another minute, then add the butter. 4. As soon as the butter melts, add the garlic; then baste for 1 and ½ minutes. 5. Rest salmon for 3 minutes. 6. Add lemon juice to butter: Put pan back on unlit stove to keep butter hot.
	Prawns Finely chop oregano and parsley. Combine with oil, crushed garlic and lemon zest. Mix well. Pour marinade over prawns and allow to rest in the fridge for 2 hours. Sear the prawns in a hot pan with a dash of oil and butter for 1-1.5 minutes each side.
	Risotto In a heavy based saucepan with a round bottom, fry the onion in half the butter and the olive oil. When the onion turns colour add the white mushrooms and fry for a few minutes. Add the chopped porcini mushrooms and continue frying then add the sliced ones. Add the rice and ensure the butter and mushroom mix has coated the rice and starts sticking. Add the mixed herbs, then start adding the stock, one ladleful at a time. Continue to stir and add the stock until the rice appears to be cooked. It should be al dente after approximately 20 minutes. Remove the risotto from the heat and, without stirring, add the remaining butter, the grated Parmesan and 3 drops of truffle oil, if using. Season to taste. Add the parsley, give one last stir and serve immediately.

NAME OF DISH	Amarula crème brulee (paired with Muscat)
MENU PREP SEQUENCE (1^st, 2^nd, 3^rd)	Dessert
RECIPE SERVES (no of people)	6
PREPERATION TIME	1 hour
INGREDIENTS	Quantity & unit	Ingredient
	1 2/3 cup	Whipping Cream
	1/3cup	Amarula Liqueur
	1 Tbsp	Vanilla
	1/4 tsp	Salt
	6 Tbsp	Sugar
	4x	Eggs
		Extra sugar for topping

METHOD	1. Preheat oven to 160°C and Place 6 ramekins in an ovenproof pan
	2. Add the cream, amarula, vanilla, salt and 4 Tbsp of the sugar in a medium sized pot and mix together.
	3. Bring the mixture to a simmer and remove from the heat.
	4. Separate the egg yolks from the white.
	5. Whisk the remaining 6 tbsp of sugar into the egg yolks until fully incorporated.
	6. Pour the heated cream into the egg yolks in a thin stream while whisking continuously
	7. Pour through a sieve
	8. Divide the mixture between the 6 ramekins. 9. Add boiling water to the pan and cover 2/3s of each ramekin 10. Place it in the oven and bake for 40 minutes 11. After baking, remove the ramekins from the water bath 12. Let the custards cool down and then sprinkle with sugar and caramelise the tops using a brûlée torch.