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
(1st, 2nd, 3rd) 
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
(1st, 2nd, 3rd) 
RECIPE SERVES (no of people)   4 - 6
INGREDIENTS   Quantity & unit  Ingredient  
   ½ Packet  Black Rice
     Baby marrow
     Garlic powder
     Himalayan Salt Pin
   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
(1st, 2nd, 3rd) 
RECIPE SERVES (no of people)   4
PREPERATION TIME   10 - 15 minutes
INGREDIENTS   Quantity & unit  Ingredient  
   8  Oreos
   250ml  Double Cream
   50g  Icing Sugar
     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
(1st, 2nd, 3rd) 
RECIPE SERVES (no of people)   5
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
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
(1st, 2nd, 3rd) 
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
(1st, 2nd, 3rd) 
RECIPE SERVES (no of people)   8
PREPERATION TIME   ±40 minutes
INGREDIENTS   Quantity & unit  Ingredient  
     Cake flour
     Bicarbonate of soda
     Soy milk
   Vanilla essence
   Boiling water
   Baking powder
   Dark chocolate
   Chilli flakes
   Icing sugar
   Lemon Juice
    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
(1st, 2nd, 3rd) 
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
 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
(1st, 2nd, 3rd) 
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
  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
(1st, 2nd, 3rd) 
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
  • 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
  1. Make the CINNAMON SUGAR by mixing together the cinnamon powder and brown sugar.
  • 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
  • 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
(1st, 2nd, 3rd) 
RECIPE SERVES (no of people)   5
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
(1st, 2nd, 3rd) 
RECIPE SERVES (no of people)   5
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
 2 knobs
 Squeeze of
 Queen Prawns
 Garlic Crushed
 Olive oil
 Salt and Pepper
 Olive oil
 Fish Spice
 Garlic Peri Peri 
 2 Tablespoons
 2 Tablespoons
 1.5 litres
 Small onion
 Olive oil
 Brown button mushrooms sliced, plus 100 g, grated
 Risotto rice
 Mixed fresh herbs (rosemary, thyme, oregano)
 Warm chicken stock
 White wine
 Truffle oil
 Salt and pepper
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.
  1. 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. 
  2. Sear the prawns in a hot pan with a dash of oil and butter for 1-1.5 minutes each side.
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)
(1st, 2nd, 3rd) 
RECIPE SERVES (no of people)   6
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.


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