Come Dine With Me South Africa 9: Episode 3 recipes

Written by TVSA Team from the blog BBC Lifestyle on 30 Nov 2023
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It was back to Durban on Come Dine With Me South Africa this week with four dinner tables surrounded by:

- Creative director Dave who had the best kitchen and judged his performance before he'd even hosted an evening,

- Teacher, gigglebox and feline friend Carolyn, who meowed through her night,

- Politician Sakhile who confessed that he lies with reason and ended up being most frank in the confessionals,

- And Gagasi FM DJ Njabs who went from self-proclaimed princess to self-appointed queen on her evening.

Clearly state of mind works when it comes to a competition because she won the R10,000, which will buy her much less than she wants.

Here's a cookbook of everyone's recipes:
*Please note: two are handwritten so they're in a different format from the others:

Carolyn Van Zuydam

Pics of each of Caroline's dishes, followed by her recipes all in one:

Aubergine & Halloumi Wraps with Lime Saffron Tahini Dressing

Creamy Coconut Chickpea and Chicken Curry

Amarula Cheesecake and Chocolate Bites

Her recipes:

Sakhile Mngadi

Pics of each of Sakhile's dishes, followed by his recipes all in one:

Coca-cola Chicken

Oxtail

Cookie Dough Ice-Cream

His recipes:

Nonjabulo “Njabs” Zwane

NAME OF DISH	Thai seafood broth with rice noodles (Chicken option for non- seafood eaters)
MENU PREP SEQUENCE (1st, 2nd, 3rd)	Starter
RECIPE SERVES (no of people)	4
PREPERATION TIME	30min
INGREDIENTS	Quantity & unit	Ingredient
	500ml fish stock/chicken stock	1 packet rice noodles
	2 stalks lemongrass	Ginger, garlic and seasoning
	2 limes and zest	Handful coriander
	300ml Coconut cream	500g baby corn
	1 tsp each Fish sauce and soy sauce
	4 leaves Bok choi
	500g Seafood mix
	500g Chicken
METHOD	1. Pound lemongrass, ginger, garlic and seasoning into a paste.
	2. Put the fish stock, fresh paste and all other wet ingredients into a large pot and simmer.
	3. Add seafood mix/chicken.
	4. Add vegetables.
	5. Boil rice noodles into broth.
	6. Serve.

NAME OF DISH	Texan steak with potato gratin and broccoli and pea salad (with optional phuthu)
MENU PREP SEQUENCE (1st, 2nd, 3rd)	Main
RECIPE SERVES (no of people)	4
PREPERATION TIME	1h30min
INGREDIENTS	Quantity & unit	Ingredient
	Fillet of steak	Steak seasoning, salt and pepper
	6 big potatoes	Garlic
	500ml cream	Broccoli tenderstems
	500g butter	Peas
	250g maize meal	Mustard seeds
		Honey
		Balsamic vinegar

METHOD	1. Peel, slice and parboil potatoes.
	2. Arrange into baking dish and bake for 30min.
	3. Season fillet and sear on high heat and set aside.
	4. Steam broccoli and peas and combine dressing ingredients.
	5. Boil water and add maize meal (for phuthu).
	6. Serve.

NAME of DISH	New York based cheesecake
MENU PREP SEQUENCE (1st, 2nd, 3rd)	Dessert
RECIPE SERVES (no of people)	4
PREPERATION TIME	1h20min
INGREDIENTS	Quantity & unit	Ingredient
	140g digestive biscuits	Vanilla extract
	85g butter	Berry mix
	5 spoons sugar
	800g cream cheese
	lemon juice
	3 eggs and 1 extra yolk
	3 spoons flour

METHOD	1. Preheat oven to 160 degrees.
	2. Crush biscuits and add melted butter.
	3. Arrange into individual muffin rounds.
	4. Beat the cream cheese and add flour.
	5. Add vanilla, sour cream, sugar and lemon zest.
	6. Bake for 55min then cool in the fridge.
	7. Add sugar, lemon juice and berries in a saucepan until a compote.
	8. Serve.

Dave Gaylard

NAME OF DISH	DOM FICK GUD
MENU PREP SEQUENCE (1^st, 2^nd, 3^rd)	Starter
RECIPE SERVES (no of people)	4
PREPERATION TIME	1 HOUR
INGREDIENTS	Quantity & unit	Ingredient
	4 x FRESH YELLOWFIN TUNA FILLETS TERIYAKI PLUM SAUCE SESAME SEEDS TEMPURA FLOUR
	HOME GROWN FENEGREEK SPROUTS
	HOME GROWN ASIAN GREENS GARLIC
	CABBAGE CARROTS HOME GROWN LETTUCES HOME GROWN SPRING ONIONS
	CHICKPEAS HERBS SPICES
	MAYONNAISE HOME MADE BASIL PESTO AVOCADO
	RED, ORANGE AND YELLOW PEPPERS
	OPTION: SOY SAUCE, WASABI AND PICKLED GINGER
METHOD	1. SLICE PEPPERS INTO THIN SLICES AND ROAST IN AIR FRYER UNTIL BROWNED. SET ASIDE TO MARINADE IN THEIR OWN JUICES.
	2. ROAST SESMAE SEEDS IN A DRY PAN. SEAR TUNA IN A VERY HOT PAN – ONE SIDE WITH SAUCES, OTHER SIDE WITH SEEDS. SLICE FILLET IN HALF TO REVEAL PATTERNING.
	3. IN A WOK, FRY ASIAN GREENS AND GARLIC ON HIGH FOR 2 MINS.
	4. CREATE STACKS OF SHREDDED CABBAGE, CARROTS, SPRING ONIONS.
	5. DRESS WITH ROASTED WILTED PEPPERS, HERBS AND HOME GROWN SPROUTS.
	6. MAKE CRUNCHY SPRINKLES BY FRYING DRIBBLES OF TEMPURA BATTER ON HIGH.
	7. MASH CHICKPEAS AND SPRINKLE OF CORNFLOWER TO MAKE A PATTY – COOK IN A DRY NON-STICK PAN FOR AGES UNTIL A CRISP GOLDEN CRUNCHY DELIGHT.
	8. AVOCADO, MICRO GREENS AND SAUCES FOR GARNISH

NAME OF DISH	DAVE’S LAMB
MENU PREP SEQUENCE (1^st, 2^nd, 3^rd)	Main
RECIPE SERVES (no of people)	4
PREPERATION TIME	2 HOURS
INGREDIENTS	Quantity & unit	Ingredient
	1kg SHOULDER OF LAMB
	2 MEDIUM ONIONS, HALF CLOVE OF GARLIC HANDFUL OF FRESH HOME-GROWN ROSEMARY TIN OF ITALIAN TOMATOES HERBS
	2 LARGE ORANGE SWEET POTATOES SALT & PEPPER
	FINE GREEN BEANS SUNFLOWER SEEDS BUTTER 1 X LEMON
	BEETROOT BALSAMIC VINEGAR HOME GROWN FRESH HERBS EXTRA VIRGIN OLIVE OIL
	RED CABBAGE HOME-MADE BASIL PESTO MAYONNAISE
	SPINACH FRESH CREAM BROWN MUSHROOMS, FRESH SAGE HOME GROWN BOK CHOI FRESH HOME GROWN CHILLIS
	WHOLE PICKLING ONIONS
METHOD	1. PAN FRY THE FATTY SIDES OF THE LAMB SHOULDER UNTIL GOLDEN BROWN. SAUTE THE ONIONS AND HERBS AND GARLIC IN THE PRESSURE COOKER. ADD LAMB AND TIN OF ITALIAN TOMATOES AND PRESSURE COOK FOR 80 MINS.
	2. PEEL AND CUT SWEET POTATOES INTO CHUNKS AND BOIL UNTIL JUST SOFT. ROUGHLY MASH WITH A TBS BUTTER AND SALT – GARNISH WITH FINE STICKS OF UNCOOKED SWEET POTATO.
	3. PEEL WHOLE PICKLING ONIONS AND AIRFRY ON HIGH UNTIL BROWNED. ALLOW TO REST FOR 2 HOURS TO WILT .
	4. FRY BOK CHOI + GARLIC AND SET ASIDE. FRY MUSHROOMS IN BUTTER AND TOUCH OF GARLIC. WILT SPINACH IN THE STEAM OF THE FRIED BROWN MUSHROOMS, ADD CREAM AND GENTLY SHRED TO MAKE A PILE – TOP WITH FINE SLICES OF UNCOOKED SPINACH.
	5. BROWN SESAME SEEDS IN A DRY PAN AND SET ASIDE. STEAM FINE GREEN BEANS IN A PAN WITH A LITTLE WATER FRO 2 MINS. DRAIN AND SPRICKLE ON LEMON JUICE AND SALT. SERVE WITH SESAME SEEDS AND HOME GROWN YOUNG SPROUTS.
	6. SHRED PURPLE AND WHITE CABBAGE AND MICRO BREENS FOR GARNISH.
	7. PEEL BEETROOT AND BOIL UNTIL SOFT. SET ASIDE WITH A DRIZZLE OF OLIVE OIL AND BALSAMIC TO CREATE A JUS
	8. PLATE IT AND MAKE IT LOOK AWESOME

NAME OF DISH	Cheat Day - DESSERT
MENU PREP SEQUENCE (1^st, 2^nd, 3^rd)	Dessert
RECIPE SERVES (no of people)	4
PREPERATION TIME	1,5hrs
INGREDIENTS	Quantity & unit	Ingredient
	100g white sugar to make caramelised sugar artwork for topping
	5 free range egg yolks + 100g castor sugar
	500g Organic double cream
	100ml Ayrshire milk
	Vanilla + Dark Toblerone swiss chocloate – 100g
	Blackberries + craft Brandy for Jus
	Fresh garden mint for garnish
	100g raw Almonds for roasting
METHOD	1. Heat cream and milk in a double boiler until almost boiling.
	2. Whisk egg yolks and suagr on low for 10 mins until lighter and creamy looking.
	3. Add some of the warm cream to the eggs and integrate, add all toghether and melt broken chocolate pieces to melt in. Cool and freeze.
	4. In a small pan, melt dissolve the white sugar in a little water by swirling the pan. Continue swirling until it turns orange and then draw graphics onto wax paper / silicone sheet.
	5. Roast Almonds for 4 mins in air fryer on 180C and allow to cool for the morning – chop roughly.
	6. In a small pan, cook the berrries in the brandy to make a thick jus.