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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
(1st, 2nd, 3rd) 
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
(1st, 2nd, 3rd) 
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
(1st, 2nd, 3rd) 
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.
 

Shows in this post: Come Dine With Me South Africa

Channels in this post: BBC Lifestyle



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