Come Dine With Me South Africa 8: Episode 11 recipes

Written by TVSA Team from the blog BBC Lifestyle on 22 Dec 2022
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We were in Sandton this week for the penultimate episode of Come Dine With Me South Africa Season 8, which ended with a weird, uncomfortable night.

The hosts were as follows: Mickey, who likes to please her hubby mos, Art Director James, Malebo, who ended up with alcohol on her walls, and Alison, who described herself as a social butterfly with a million friends.

It wasn't the case on her hosting night though because the other three turned strange towards her but it wasn't clear why.

They didn't like her name dropping because no-one does, but there was something else. Her Mexican food looked tasty and yet they were overly critical and only scored her 16. Why? Let us know if you know.

The episode was won by Mickey.

These are everyone's recipes:

Mickey De Mendonca

NAME OF DISH	Porra chirps too hot or not
MENU PREP SEQUENCE (1^st, 2^nd, 3^rd)	Starter
RECIPE SERVES (no of people)	5
PREPERATION TIME	1 hour 30 min
INGREDIENTS	Quantity & unit	Ingredient
	2 cups	Chicken livers
	1 shot	Brandy
	1	Onion
	2 tsps.	Chilli spice
	1 clove	Garlic
	1 cup	Double thick cream & pouring cream
	1 tablespoon	Turmeric, pepper, salt, aromata, chilli flakes, onion powder, garlic powder, oregano, smoked paprika, tomato paste, 1 lemon
	1 tablespoon	butter & olive oil
METHOD	1. In a saucepan heat butter and olive oil together
	2. Add finely chopped onions and crushed garlic
	3. Stir until brown
	4. Add all spices together to create your base, and add your tomato paste
	5. Stir in water when needed to keep the contents in a fluid format
	6. After approx. 5 min add your livers, cut into smaller pieces once cooked a bit
	7. On medium heat stir occasionally
	8. Add your cream and shot of brandy, lemon juice and serve
NOTES	This can be re heated later – it’s even better then as the spices marry each other whilst it rests

NAME OF DISH	Death by triple c pasta
MENU PREP SEQUENCE (1^st, 2^nd, 3^rd)	Main
RECIPE SERVES (no of people)	7
PREPERATION TIME	2 hours 30 min
INGREDIENTS	Quantity & unit	Ingredient
	3	Chorizo sausages
	2 cups	Flour
	2	Eggs
	1 pack	Mushroom
	1	Garlic clove
	1 cup 1 tbsp	Sour cream Butter
	1 cup 1	Pouring cream & milk Onion
	2 tsp	Truffle oil
	1 cup of each 1 tsp of each	Cheddar, mozzarella, parmesan, gouda cheese, lemon, pre-mixed mushroom truffle sauce Salt, pepper, Italian herb, chilli & onion powder, oregano, paprika, aromata
METHOD	1. Mix flour and eggs into pasta maker
	2. Boil homemade pasta in water
	3. Fry chorizo in air fryer to get it crispy
	4. In a separate pot warm butter and flour for sauce, add milk and cream, pre-mixed mushroom/truffle sauce and stir
	5. Add all 4 cheeses and stir, add spices, truffle oil, lemon juice
	6. In a separate pan fry onion, mushrooms & garlic, salt, pepper, truffle oil
	7. Add to the cheese sauce mixture,
	8. Add mushroom/ cheese sauce to cooked pasta, fold in the chorizo serve with grated parmesan
NOTES	N/A

NAME OF DISH	DomPoreo with a side teaser
MENU PREP SEQUENCE (1^st, 2^nd, 3^rd)	Dessert - Oreo ice cream
RECIPE SERVES (no of people)	5
PREPERATION TIME	1 hour
INGREDIENTS	Quantity & unit	Ingredient
	1 + 3 quarter	Heavy cream
	1 + quarter	Whole milk
	Quarter	Sugar
	Pinch	Salt
	1 tablespoon	Vanilla extract
	2 cups	Crushed Oreo cookies
	2 shots	Kahlua liqueur
METHOD	1. Pour 1 cup of cream & b1 cup milk into saucepan, add sugar, salt, stir on low heat
	2. Add vanilla extract stir until sugar dissolves
	3. Remove from heat and add the remaining of the milk and cream, stir well,
	4. Add 1 shot Kahlua and let chill in refrigerator for approx. 1 – 2 hours
	5. Place cold mixture into ice cream machine and add 2 cups of Oreo cookies and 2^nd shot of Kahlua
	6. Freeze for 3-4 hours for best texture and setting
NOTES	N/A

NAME OF DISH	Mini coconut balls served with the DomPoreo
MENU PREP SEQUENCE (1^st, 2^nd, 3^rd)	Dessert - Mini coconut balls
RECIPE SERVES (no of people)
PREPERATION TIME
INGREDIENTS	Quantity & unit	Ingredient
	2 packets	Tennis biscuits
	1 can	Condensed milk
	2 cups	Coconut
METHOD	1. Crush the tennis biscuits
	2. Add 1 can condensed milk to the crushed biscuits
	3. Add 1 cup coconut to mixture
	4. Mix well
	5. Pour 2^nd cup of coconut in a bowl
	6. Make little balls from the mixture
	7. Roll in the remainder of the coconut
	8. Place in refrigerator to chill
NOTES	N/A

James Lait

NAME OF DISH	Fig n Good cheese
MENU PREP SEQUENCE (1^st, 2^nd, 3^rd)	Starter
RECIPE SERVES (no of people)	2 (So will double up recipe for 4x people)
PREPERATION TIME	20 minutes
INGREDIENTS	Quantity & unit	Ingredient
	1 tablespoon	Chilli flakes
	1 tablespoon	Course Sea Salt
	1 Tablespoon	Honey
	1x 250g Wheel	Camembert cheese
	1x 400g	Ciabatta Bread
	1x 200g	Fig Preserve
	4x sprigs	Rosemary

METHOD	Remove the cheese from the packaging and arrange the Camembert back in a small baking pot. Score a deep cross or a crosshatch pattern on the top rind of the cheese.
	Combine the fig preserve with honey and drizzle the rind and insert the leaves of a sprig of rosemary into the gaps. Sprinkle with chili flakes, season with sea salt flakes and optional black pepper.
	Bake in the oven to 180ºC for 12-15 minutes.
	Thinly slice ciabatta bread and bake in oven for 7 minutes
	Remove the baked cheese from the oven and serve it straight away whilst is still hot and creamy with crispy ciabatta bread.
NOTES	N/A

NAME OF DISH	The Roast
MENU PREP SEQUENCE (1^st, 2^nd, 3^rd)	Main
RECIPE SERVES (no of people)	4
PREPERATION TIME	60 minutes
INGREDIENTS	Quantity & unit	Ingredient
	1kg	Picanha Beef Cut
	250ml	Teriyaki Marinade
	6x	Potatoes
	500g	Long stem broccoli
	2x	Whole Butternut
	250g	Butter
	100ml	Sweet Chilli Sauce
	1x clove	Fresh garlic
	200g	Rosemary and Thyme
	200ml	Sunflower oil
METHOD	Clean cut of meat and place in a large dish. Pour over 250ml of teriyaki marinade and add fresh rosemary and thyme. Place in fridge for 2 hours
	Peel 6x potatoes and cut in half and let soak in water for 10 mins. Peel 2x butternut and cut into cubes.
	Boil potatoes in water for 10 mins before straining and fluffing in a colander. Preheat oven to 180ºC and add sunflower oil & salt to a roasting pan. Place potatoes in and roast for 15 minutes or until visibly brown and crispy.
	Place briquettes indirectly into a kettle braai and light. After 20 minutes remove the lid and sear the top of Picanha roast, then place roast in the centre and leave for 40 minutes.
	Add a knob of butter to a hat pan. Add chopped garlic and washed long stem broccoli. Sautee for 5-7 minutes until broccoli starts to soften and is cooked.
	Place cubed butternut into a roasting pan, drizzle with 100ml sweet chilli sauce and roast in oven on 180ºC and let roast for 20 mins.
	After Picanha has cooked for 40 mins on the braai. Remove and let stand for 5 minutes and then carve into thin slices.
	Plate all elements and serve on a warm plate.
NOTES	Mushroom sauce: 1 packet of mushrooms, 1 cup red wine, 1 cup cream. Fry the mushrooms, add red wine & reduce, add cream and reduce.

---

NAME OF DISH	Billionaires Cheesecake
MENU PREP SEQUENCE (1^st, 2^nd, 3^rd)	Dessert
RECIPE SERVES (no of people)	4
PREPERATION TIME
INGREDIENTS	Quantity & unit	Ingredient
	2x 200g	Tennis Biscuits
	200g	Salted butter
	2 table spoons	Sugar
	385g tin	Condensed milk
	250g	Cream cheese
	175ml	Thick cream
	2x	Fresh lemons
	250ml	Granadilla curd
METHOD	Smash up a packet of tennis biscuits finely. Melt butter with 2table spoons sugar. Mix with crumbs.
	Line bottom of the serving bowl with biscuit base mixture firmly pushed down. Refrigerate for 30 minutes
	Take 1 tin consented milk, 1 carton smooth cream cheese, 1/2 carton thick cream, mix with 1/2 cup squeezed fresh lemon juice.
	As soon as the mixture is thick, pour over biscuit crust, and layer with lemon curd. Place in the fridge to set and keep there until serving.
NOTES	N/A

Malebo Mohube

NAME OF DISH	*“Don’t tart with me”: Caramelized onion, olive, and goat’s cheese tartlets with rocket salad*
MENU PREP SEQUENCE (1^st, 2^nd, 3^rd)	Starter
RECIPE SERVES (no of people)	4-6 (depends on portion size)
PREPERATION TIME	Prep: 10 min; Cooking: 10 min; Baking: 25 min
INGREDIENTS	Quantity & unit	Ingredient
	1/2 X pack (~250g)	Ready-rolled puff pastry
	1/10 block (~50g)	Salted butter
	2 x 80g	Goat’s cheese (semi-soft)
	1 tbsp	Brown sugar
	½ cup (eyeballed)	Olives (kalamata and manzanilla mix)
	6	Onions (2 red; 4 brown)
		Fresh Rosemary
		Salt and pepper to taste
		Mixed salad
		Balsamic vinegar
METHOD	For the onions
	Melt butter in a pan
	Stir in chopped onions and cook until soft (approx. 10 min)
	Add sugar, salt and pepper, and cook for another 5 minutes until the onions are sticky and caramelised
	Remove from the heat and let the onions cool a little bit
	For the pastry / tartlet
	Preheat the oven to 220 degrees Celsius
	Roll out the ready puff pastry (I have no capacity to make my own :) )
	Cut the puff pastry into circles for a nice shape using a cutter (or champagne glasses), leaving approx. 2.5cm around the edges
	Fill inner circle of the puff pastry with the sticky caramelised onions, and top with olives and goats cheese and a sprinkle of thyme leaves
	Bake for 20-30minutes and remove from the oven when the pastry is crisp, light, fluffy and puffed
	Plate as follows: (1) lay a handful of mixed rocket, watercress and baby spinach salad on the plate + bits of rosa tomato for colour (2) put a bit of balsamic vinaigrette over the salad (3) top with the tart (4) lay on a small sprig of Rosemary for colour
NOTES	N/A

NAME OF DISH	*“The tipsy pig”: Stuffed pork tenderloin served with garlic roasted potatoes, greens¬ and gravy*
MENU PREP SEQUENCE (1^st, 2^nd, 3^rd)	Main
RECIPE SERVES (no of people)	5-6
PREPERATION TIME	2.5 hours to do everything :(
INGREDIENTS	Quantity & unit	Ingredient
	1 X ~2kg	Pork loin / tenderloin (depends on the cut I can find)
	1x	Medium-large size onion (for filling)
	2 tbsp	Dijon mustard
	4 rashers	Bacon (for filling)
	8-10 rashers	Bacon (for wrapping around the pork loin / tenderloin)
	½ cup	Mushrooms
	1x 200g packet	Baby spinach (for filling)
	1-2 200g packet	Baby spinach
	1-2 cloves	Garlic
	1 kg	Baby potatoes
	2 cups	Chicken stock / broth (for gravy)
	2 tbsp	Flour (to thicken gravy)
	½ cup	White wine (chenin blanc)
		Salt, pepper, garlic powder, paprika spices, sage
		Olive oil
		Thyme leaves
METHOD	For the filling
	Chop bacon and cook in a hot cast-iron pan, then add garlic and onion and cook until soft
	Add mushrooms to the pan and cook. Add wine
	When mushrooms are cooked, add the baby spinach to the pan and cook until wilted
	Add salt and pepper to taste so long
	When cooked and ready to taste, take filling off the heat
	For the roast pork
	Preheat the oven to 220 degrees Celsius
	Butterfly the pork to read like a book, ensuring that I don’t cut right through the meat
	Open the pork meat and make further slices to flatten it out as much as possible
	Pound the meat to even out the thickness and make it even in shape and dimension, and lightly season
	Lay rashers of bacon side-by-side with about 1cm space between the strips. Lay a pork fillet cut-side up across the middle of the strips
	Spread Dijon mustard across the meat, and lay the filling evenly across the pork, leaving at least 2cm around the edges
	Then starting from one end of the rolled meat, start rolling up the pork, securing it with string to secure a swiss roll shape
	Heat olive oil in a cast-iron skillet, and pan fry the rolled meat – sear and brown on all sides using kitchen tongs to pick and roll the meat
	Pick up the meat and put on a roasting tray, and roast the pork in the for approx. 25-30 minutes or until it is cooked (meat temperature should be ~63 degrees Celsius)
	When the meat is cooked, and the wrapping is nice and crispy, remove from the oven and let it rest for approx. 10 minutes
	For the gravy
	Make sure that the juices from searing the rolled meat are kept in the skillet
	Add the flour, the gradually add the wine and then the chicken stock/broth
	Keep stirring until the mixture has thickened, and then strain it through a sieve and pour into small gravy jugs
	For the garlic potatoes
	Preheat the oven to 200 degrees Celsius
	Boil the potatoes in salted water until tender, then drain
	On a lightly greased baking tray, arrange the potatoes and flatten them using a potato masher
	Mix olive oil, garlic, and thyme; pour mixture over each flattened potato, then sprinkle with salt and pepper
	Bake in oven until golden and crispy for 10-15 minutes
	Plating
	Lay a bed of wilted spinach on the plate, topped with the potatoes and on top place cuts of the rolled roast pork, then drizzle with gravy
NOTES	Hopefully no one is allergic to pork

NAME OF DISH	“Caramel crème cocktail”: Vanilla and Cointreau crème caramel
MENU PREP SEQUENCE (1^st, 2^nd, 3^rd)	Dessert
RECIPE SERVES (no of people)	6
PREPERATION TIME	Prep: 20 min; Cooking: 20min
INGREDIENTS	Quantity & unit	Ingredient
	2 cups (~500ml)	Milk
	3	Eggs (whole)
	2	Eggs (yolks only)
	2 cups	Caster sugar (for caramel and custard)
	3 tbsp	Cold water
	2 tbsp	Cointreau liqueur
	1 tbsp OR 1 tsp	Vanilla bean paste OR Pure vanilla extract
METHOD	1. Preheat oven to 180 degrees Celsius
	For the caramel
	Put 140g caster sugar and 3tbsp water into a pan. Make sure to heat slowly and stir until the sugar has dissolved.
	Increasing the heat, allow the dissolved sugar to turn into a bubbling syrup
	Swirl the pan when the syrup turns golden at the edges and make sure that the colour evens out
	When the syrup has turned a rich golden caramel colour, remove the pan from the heat
	For the custard flan
	Heat milk on stove
	Put the eggs and egg yolks into a bowl with the sugar and whisk together, gradually whisking in the hot milk
	Strain custard mix, and add vanilla and Cointreau and mix through
	For the actual crème caramel dessert
	Lay 6 ramekins onto a baking tray
	Pour the caramel into the ramekins
	Pour the custard flan mix into the ramekins
	Pour boiling water into the roasting tin halfway up the height of the ramekins; this should resemble a water bath
	Bake the dessert until the custards are just set – 15-20 minutes, ensuring the water does not boil over
	Remove ramekins from the oven and water, and set aside to cool
	Place in fridge for about 3-4 hours to chill
	When it’s time to serve, run a knife blade around the ramekins, place upside down (inverted) on a dish, and serve room-temperature to cold
NOTES	Milk in this needs to be replaced with vegan friendly milk or lactose free milk for the lactose-intolerant guest

Alison Hassan

NAME OF DISH	Mince Quesadillas
MENU PREP SEQUENCE (1^st, 2^nd, 3^rd)	Starter
RECIPE SERVES (no of people)	6
PREPERATION TIME	45mins
INGREDIENTS	Quantity & unit	Ingredient
	500-600g	Beef Mince
	1	Onion
	2 x cloves	Garlic - Crushed
	1 x 250g	Corn and Bean Mix
	5g each	Spices – smoked paprika, oregano, salt & black pepper, smoked chilli flakes, chipotle flakes
	1 sachet	Taco seasoning
	2 Tbsp.	Olive oil
	1 Tbsp.	Tequila
	1 Tbsp.	Dark Chocolate (Cacao)
	70g	Tomato paste
	2 cups	Cheese (cheddar/mozzarella) grated
	1 cup	Plain yogurt
	2	Avocados, pitted, mashed
	100g	Fresh Coriander/Cilantro
	1	Lime/lemon cut in quarters for serving
	4	Soft Tortillas
METHOD	1. Heat olive oil, sauté onion and garlic
	2. Add all spices and seasoning
	3.Then add mince, yoghurt and braise with spices
	4. Add in the rest of ingredients bean & corn mix and tomato paste, salt and pepper to taste turn down heat and simmer
	5. Lastly add the tequila and cacao nibs, cook down for a further 3-5minutes and cool down mix.
	6. build the tortilla when the mince has cooled down, layering one tortilla in the bottom of a plate, add a good spread of grated cheese, layer mince mixes on top, sprinkle some chopped coriander/cilantro, more cheese and close the top with another tortilla. Ready to pan fry.
	7. Pan fry your quesadilla on both sides to warm and melt the cheese, cut into 6 triangle slices
	8. Serve with a lemon/lime wedge, a dollop of yogurt and guacamole on top,
NOTES	N/A

Name of dish	Nachos
Menu prep sequence (1^st, 2^nd, 3^rd)	Starter
RECIPE SERVES (no of people)	6 people
Preperation time	45 mins
Ingredients	Quantity & unit	Ingredient
	1 packet	Tortilla/ Nacho Chips
	1 Jar	Tomato Salsa (homemade if possible)
	1 tbsp.	Smoked paprika
	1 cup	Jalapeno
	1 cup	Plain Yogurt (or sour cream)
	250g	Cheese (mix cheddar and mozzarella)
	1 tsp.	Guacamole seasoning
	1 cup	Guacamole – Avo mashed with red pepper, red onion and tomato, salt and pepper to taste
	50g	Cilantro/ coriander
		Salt and Pepper to taste
Method	1. Toast the tortilla/nacho chips in the oven for about 10mins
	2. Once toasted layer the chips into an oven proof platter, top with dollops of salsa, yogurt, jalapeno’s then cheese and a sprinkling of spices. Then layer again to create two layers of chips and toppings. Finish the top with lots of cheese.
	3. Before serving bake in the oven for 10-5 mins or when cheese is melted.
	4. Finish off with dollops of guacamole
	5. Garnish with cilantro and serve
Notes	N/A

NAME OF DISH	Salmon trout ceviche
MENU PREP SEQUENCE (1^st, 2^nd, 3^rd)	Starter
RECIPE SERVES (no of people)	4-6 people
PREPERATION TIME	25minutes
INGREDIENTS	Quantity & unit	Ingredient
	200 g	Salmon trout
	2	Lemons/ Limes
	1	Red pepper
	1 - 2	Red Chilli
	3	Spring onions
	1 tsp	Smoked chilli flakes
	1 tsp	Smoked paprika
	1 tsp	Olive oil
	50ml	Balsamic glaze for serving
	200g	Tortilla chips
	20g	Edible flowers for garnish
	20 g	Micro herbs for garnish
	50g	Chives for garnish
	Sprinkle	Salt and pepper
METHOD	1. Chop the salmon into a mixing bowl
	2. Squeeze one lemon or lime over it, if needed add another lemon to soak the fish in the juice. Put in the fridge to soak
	3. Chop the red pepper and chilli & Spring Onions
	4. Lightly toast the tortilla chips
	5. Add red pepper, chilli and spices and oil to the soaked fish when ready to serve and mix in
	6. Sprinkle over smoked paprika and salt and pepper to taste
	7. Plating – drizzle balsamic glaze over the plate, add a two spoons of fish mixture, garnish with fresh herbs and edible flowers
	8. Serve with tortilla chips
NOTES	N/A

NAME OF DISH	Pulled lamb tacos
MENU PREP SEQUENCE (1^st, 2^nd, 3^rd)	Main
RECIPE SERVES (no of people)	6-10
PREPERATION TIME	3H 30mins
INGREDIENTS	Quantity & unit	Ingredient
	1	Leg of lamb
	1	Red Onion
	4 x cloves	Garlic – whole & minced
	250 g	Mixed tomatoes
	2	Red Chilli
	1	Red pimento pepper
	2	Jalapeno
	2	Bay leaves, Rosemary
	1	Yellow Pimento Pepper
	1	Habanero Chilli sauce
	2 Tbsp.	Olive Oil
	1 sachet	Vegetable stock
	1 Cube	Organic garlic stock
	1 Tbsp.	Apple Cider Vinegar
	70g	Tomato paste/ puree
	100g	Chipotle and Adobo sauce
	1	Orange
	5g	Salt & pepper to taste
	1 Tsp each	Oregano, chilli flakes
	1 Tbsp	Cocoa nibs
	For Serving – Taco Toppings
	2 cups	Cheese (cheddar/mozzarella) grated
	1 Box	Hard Shell Tacos
	2	Avocados, pitted, mashed to make guacamole seasoning
	100g	Fresh Coriander/Cilantro
	1	Lime/lemon cut in quarters for serving
	1	Red Cabbage shredded and pickled
		Red onion finally sliced and pickled
	1 Jar	Jalapenos
	4 x	Corn on the cob
METHOD	1. Cut through slot in the lamb leg and insert fresh garlic cloves & Rosemary
	2. Sear the lamb leg in a pot
	3. Once seared add lamb leg to the slow cooker
	4.Chop all other ingredients and add to the lamb
	5. Add all spices and stock
	6. Add squeezed orange juice
	7. Add can peeled tomatoes
	8. Add 1 cup water
	Cook for 3 hours until lamb is cooked through. Transfer to a oven pan. With all juices and pull lamb into the sauce. This is the base used for the building of the tacos. Tacos - Toast in the oven for 10 mins before serving. Build tacos with pulled lamb meat at the bottom and add all the toppings - 1 Spoon of each. Red Cabbage, Red Onion, Mint Yogurt, Grated Cheese, Guacamole, serve with a side of jalapeno and lemon wedge. Roast corn on the cob and cut off the corn from the cob once roasted.
NOTES	Chimichurri sauce: 2 cups parsley, 1 cup mint & coriander, ½ olive oil, 1 red chilli, 80ml red wine & apple cider vinegar, 1 tsp minced garlic. Blend together

NAME OF DISH	Sexy Choccy Churros
MENU PREP SEQUENCE (1^st, 2^nd, 3^rd)	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	Dark Chocolate, white 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	N/A