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Come Dine With Me South Africa 9: Episode 1 recipes

Written by TVSA Team from the blog BBC Lifestyle on 16 Nov 2023
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The crazy kids of Come Dine With Me South Africa returned to BBC Lifestyle on Wednesday (15 November) for a ninth season of dinner time antics.

We were in Durban for the week, as a toast to its return as a series location. The show used to feature hosts in Durban but that stopped for many seasons so it was good to see Durban back. Bring on more new places!

The contestant menu consisted of: clean freak Sanele Gumede, who hates dirty people, loud physiotherapist Lianca Dookran, cheesy joker Brad Alexander and content creator and royalty addict Her Majesty Valentine Sterling-Court.

The R10,000 winner's plate went to Lianca who served up a most delicious looking starter experience that you could cram in your mouth like Faraway Tree sweets.





These are everyone's recipes:

Sanele Gumede




 
NAME OF DISH   Trio of Italian Pastas
MENU PREP SEQUENCE
(1st, 2nd, 3rd) 
Starter
RECIPE SERVES (no of people)  4 people
PREPARATION TIME  1 hour
INGREDIENTS   Quantity & unit  Ingredient  
   X3 Medium sized onions and tomatoes
   X1 each Red, yellow & green peppers
   500g Woolies ground mutton mince and mince soup
    Spaghetti, Penne, and Tagliatelle
    Prawns, butter and sauce
 
 
500g veggies, 1 tray of chicken breasts Stir-fry veggies, chicken breasts stir fry and sauce
  200g x 2 Napoletana Sauce
METHOD    
  1. Boil pastas in different pots.
   
  1. For Spaghetti Bolognese - Fry onions & pepper in a heated pan, add curry powders: Garam Masala, Rajah hot curry powder and Mother-in-Law.
   
  1. Add Napoletana Sauce and tomatoes - once heated add spaghetti.
   
  1. Penne – heat pot and add butter, stir-fry veggies add aromat and black pepper. Add chicken breasts on the stir-fry and sauté until chicken breasts are golden brown.  Add mushrooms and sauce to finish.
   
  1. Tagliatelle Sea Food Pasta - shop bought.
   
Spaghetti Bolognese (ground mince and spaghetti).
 
Penne with Stir Fry (stir fry veggies, chicken breasts stir fry, and mushroom sauce).
 
Tagliatelle Sea Food Pasta (prawns, butter, and sauce)

  
 


 
NAME OF DISH   Indian Lamb Curry
MENU PREP SEQUENCE
(2nd) 
Main
RECIPE SERVES (no of people)   4 people
PREPARATION TIME   2 ½ hours
INGREDIENTS   Quantity & unit  Ingredient  
   X2 Medium sized onions
   X1 each Red, yellow & green peppers
   X4 Baby potatoes
   2,5kg Perfectly cut lamb pieces
   1 tsp of each Paprika
Garam Masala
Rajah hot curry powder
Mother-In-Law
Ground Cumin
Coriander
Cayenne Pepper
Turmeric
Black Pepper
Jeera Powder
Imfihlo
Crushed garlic
 
 
500g Woolies plain yoghurt
    3 Star Seeds
8 Curry leaves
1 bayleaf
1 chilli
2 cinnamon sticks
2 mutton stock cubes
    Vegetable oil & water
METHOD  
  1. Marinade lamb pieces with plain yoghurt overnight.
           Chop all the vegetables and put the pot on high heat, add  3 tablespoons of vegetable oil in the boiling pot.
 
 
  1. When the oil starts to heat up, add star seeds, cinnamon sticks, and curry leaves.
 
  1. Add onions, peppers, and crushed garlic on the pot. Add all tsp of all curry powders. After 3minutes of frying add chopped tomatoes.
 
  1. Add the pieces of lamb and stir together and after 3 minutes add boiling oil (with stock).
 
  1. Boil for 1 hr and 45 minutes, thereafter add potatoes and coriander.
 
  1. Let it simmer and add brown onion flavoured soup.
NOTES   
Served with dressed basmati rice and salads (shop bought salads).
  
 


 
NAME OF DISH   South African Peppermint Crisp Tart
MENU PREP SEQUENCE
(1st) 
 Dessert 
RECIPE SERVES (no of people)   4 people
PREPARATION TIME   30 - 40 minutes
INGREDIENTS   Quantity & unit  Ingredient  
  200g x2 Tennis Biscuits
  350g x1 Nestle Caramel Treat
  250ml x2 Woolies Whipping Cream
  Big bar x1 Peppermint Crisp Chocolate
METHOD  
1. Pour 500ml fresh cream in a bowl. I whisk until the mixture is thick.
 
 
2. Add 300g caramel to whisked cream.
 
 
3. Grate the peppermint crispy chocolate.
 
 
4. Layer tennis biscuits on a tray and add the mixture over it. Repeat into 4 layers. Garnish with the peppermint crushed chocolate. Pop it in the fridge for at least 4 hours before serving.
 
 

Lianca Dookran



Lianca's recipes are handwritten so we're publishing them differently: first pics of each, followed by the  recipes all-in-one.

Her meals were...

Samoosas and Pani Puri


 

Lamb Saag


 

Chai Panacotta



Her recipes:


 

Valentine Sterling-Court




 
NAME OF DISH ”SO HAPPY TO HAVE YOU ALL PRESENT”
Bacon, butternut and feta phyllo pastry parcels.
MENU PREP SEQUENCE
(1st, 2nd, 3rd)
Starter
RECIPE SERVES (no of people) 6
PREPERATION TIME 40 minutes
INGREDIENTS Quantity & unit Ingredient
2 cloves garlic
1 butternut
1 pack bacon
1 block black pepper feta
0.5 roll Phyllo pastry
1 onion
1 vegetable stock cube
2 cubes chicken stock &
seasoning to taste
METHOD
1. Cook off onions, garlic and bacon.
 

2. Chop and boil butternut until soft.
 

3. Add butternut to bacon and fried onions, add chicken stock and season to taste.
 

4. Add feta once cooked and then cut phyllo pastry into 6
squares.

 

5. Add filling into the middle of each pastry square and fold up like parcels.
 

6. Set aside ready to bake when the guests arrive.
 

7. Rocket and balsamic reduction will be added for garnish when plating up.
 
NOTES: 
Corn starch may be added if the filling needs to be thickened.
 


 
NAME OF DISH "The pasta few nights have been amazing, let’s keep these good vibes going.”
MENU PREP SEQUENCE
(1st, 2nd, 3rd)
Main
RECIPE SERVES (no of people) 8
PREPERATION TIME 30 minutes
INGREDIENTS Quantity & unit Ingredient
1 onion
1 head garlic cloves, minced
1 chorizo sausage
1 bag of 400g prawns
1 red bell pepper
A generous glug olive oil
800g flour
8 eggs and 5 egg yolks from the pavlova
  1 block parmesan cheese
  1 tin tomato puree
  1 tin tomatoes
  half head garlic cloves
METHOD
1. Starting with the prepped pasta dough from the night before, portion dough into 8 pieces and roll out each one using the pasta machine. Choose the tagliatelle setting on the pasta machine to make the pasta.
 
 
2. Portion 8 pasta rings and set aside (to be boiled when
the guests have had their starters.)

 

3. In a pan, add olive oil, onions, garlic and seasonings.
 

4. Add your prawns and then chopped chorizo sausage.
 

5. Remove prawns and chorizo from the pan and add the tomato paste and tin of tomatoes.
 

6. Let that cook and set aside.
 

7. Once guests have arrived - add heavy cream to the
tomato sauce and parmesan cheese with seasoning.

 

8. Add your prawns and chorizo back in and stir while reheating and combining flavours.
 
 
9. To boiling water, add salt and the pasta for 2 minutes.
Once cooked, add pasta to the sauce and combine.

 
 
10. Place everything up and garnish with parmesan cheese
and fresh parsley.

 
NOTES  Making the pasta dough by adding flour and the eggs together (well and kneading method)
Once your dough is done, leave to rest overnight in the fridge.
 


 
NAME OF DISH "This is a berry fig deal" - traditional eaton mess
MENU PREP SEQUENCE
(1st, 2nd, 3rd)
Dessert
RECIPE SERVES (no of people) 6
PREPERATION TIME 2 Hours
INGREDIENTS Quantity & unit Ingredient
8 egg whites
2 cups castor sugar
2 tsp vanilla essence
1 punnet strawberries
5 figs
1 punnet raspberries
1 tsp vinegar
1 level dessert spoon corn starch
  a splash of Ginger liqueur
METHOD
1. In a large bowl, beach egg whites with a pinch of salt
until frothy.

 

2. Slowly add castor sugar and vanilla while beating.
 

3. Add vinegar and beat thoroughly.
 

4. Fold mixture and sift in corn starch.
 

5. Spread mixture onto a baking tray, building up the sides and making a hollow centre.
 

6. The oven should be heated up at 200’C. When heated, turn down to 150’C and place the pavlova into the oven. Bake for 20 minutes. when done, turn off the oven and leave inside for 20 minutes.
 

7. Chop fruit into quarters and soak in the ginger liquor with mint and crystallized ginger.
 

8. Whip some thick cream with 1 tsp of vanilla essence for
serving.

 
 

Brad Alexander




 
NAME OF DISH   Your Mom's Favourite
MENU PREP SEQUENCE
(1st, 2nd, 3rd) 
Starter
RECIPE SERVES (no of people)   4+
PREPERATION TIME   +/- 35min
INGREDIENTS   Quantity & unit  Ingredient  
   2kg Butternut
   2 whole Brown Onions
   350-500ml Orange Juice
   250-500ml Fresh Cream
    Added to taste Spring Onion
 
 
 To Taste Herbs and spices
   To taste Garlic
    Flour, Instant Yeast, Salt, Oil
METHOD  
1. Roast all veggies
 
 
2. Blend to soup consistency
 
 
3. Bake bread
 
 
4. Lightly toast bread to serve
 
 


 
NAME OF DISH   Brad’s Style Chicken
MENU PREP SEQUENCE
(1st, 2nd, 3rd) 
Main
RECIPE SERVES (no of people)   4+
PREPERATION TIME   +/- 45 Minutes
INGREDIENTS   Quantity & unit  Ingredient  
   8 Breasts Chicken Breasts
   2x Pack Streaky Bacon / Bacon Bits
   2x pack Baby Spinach
   200g approx Soft Feta Cheese
   2x Pack Mushrooms – Button
 
 
 2KG combined Butternut
Baby Marrows
Carrots
Broccoli
Green beans
   2KG Potatoes
    Mustard,
Garlic
Butter.
Milk
Herbs
Spices (for mash)
  1x Bottle White wine
  To taste Honey and cream
  200g approx. Cheese
METHOD  
1. Prep chicken stuffing – Wilt spinach, mushrooms and feta together (Chopped mushrooms for better consistency).
 
 
2. Butterfly and season Chicken breasts – stuff with cooled stuffing.
 
 
3. Cook bacon crispy, reduce the wine, add bacon, honey and cream to taste.
 
 
4. Roast seasoned veg.
 
 
5. Boil Potatoes with Garlic and Salt.
 
 
6. Mash potatoes, milk, butter, cheese + herbs to taste.
 
 


 
NAME OF DISH   Somebody call 911
MENU PREP SEQUENCE
(1st, 2nd, 3rd) 
Dessert
RECIPE SERVES (no of people)   4+
PREPERATION TIME   30 Min + plating 30 min (Fridge dessert)
INGREDIENTS   Quantity & unit  Ingredient  
   1x Box Nutticrust Biscuits
   1x Packet Honeycomb / Whispers
   1x Punnet Strawberries
   1L Fresh Cream
   12x eggs – incase I need to redo the meal Eggs
 
 
 1x brick Unsalted Butter
   250g Castor Sugar
   250g Dark Chocolate
METHOD  
1. Beat egg whites and castor sugar to soft peaks.
 
 
2. Whip fresh cream and add egg yolks.
 
 
3. Fold in melted chocolate to cream mixture.
 
 
4. Fold in soft peak egg+sugar mixture to creamy chocolate mixture.
 
 
5. Crush honeycomb and biscuit + thinly slice Strawberries.
 
 
6. Plate layered desert and place in fridge to set, ready to serve in evening.
 
 

Shows in this post: Come Dine With Me South Africa

Channels in this post: BBC Lifestyle



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