We were in joyville on this week's Come Dine with Me South Africa with an episode that was wonderful to watch.
The four hosts were perfectly cast and we laughed so much we ended up unable to breathe by the end.
Sort of like crazy Jodi who finished us off with her mess of a menu and frenzied preparation that got so intense her trousers were unable to cope.
This was made even tastier by kinky Reubylee who didn't take anything seriously with her whips and witty, busty confessionals.
Add a twist of teetotaller Kyla in her huge, heavy jackets and stir it with a spritz of snazz, hobby drinker Thato and you had a recipe for one of the best episodes of the series yet.
Deservedly won by Thato who scored one of the highest scores we've seen too.
These were everyone's recipes:
Reubylee Katlego Moeketsi
| NAME OF DISH |
Mussels that will make you melt |
MENU PREP SEQUENCE
(1st, 2nd, 3rd) |
Starter |
| RECIPE SERVES (no of people) |
4 |
| PREPERATION TIME |
30 |
| INGREDIENTS |
Quantity & unit |
Ingredient |
| |
700g |
Mussels |
| |
1 teaspoon |
Garlic and ginger |
| |
1 ½ cup |
White Wine |
| |
250ml |
Cream |
| |
20g |
Chives |
|
½ cup |
Flour |
| |
100g |
Butter |
| |
2 loaves |
Garlic Bread |
| METHOD |
1. Steam the mussels.
|
| |
2. For the white wine sauce, melt the butter then add flour.
Once the flour and butter are mixed, add milk and whisk away.
Cream and white wine will be added late in the night.
|
| |
3. (Homemade Bread)
|
| NOTES |
(Homemade Bread) can take up to 2 Hours to prepare. If all is well with production ill attempt if not, store bought garlic bread it is.
|
| NAME OF DISH |
Sake-licious Salmon Steak |
MENU PREP SEQUENCE
(1st, 2nd, 3rd) |
Main |
| RECIPE SERVES (no of people) |
4 |
| PREPERATION TIME |
20 |
| INGREDIENTS |
Quantity & unit |
Ingredient |
| |
1kg |
Sweet potatoes |
| |
4 Salmon Steaks |
Salmon |
| |
4 |
Chilli |
| |
1 cup |
Soy Sauce |
| |
1 cup |
Pees |
|
260g |
Butter |
| |
Pinch |
Salt, pepper, spices, herbs |
| |
200g |
Baby Carrots |
| METHOD |
1. Boil the sweet potatoes
|
| |
2. Steam the peas, once fully steamed ,blend them and add butter, salt, pepper and cream.
|
| |
3. Season the salmon and marinate it with soy sauce, honey and chilli and put in the Bowl to prepare later.
|
| |
4. Caramelise carrots.
|
| NAME OF DISH |
A Masterpiece of Desire |
MENU PREP SEQUENCE
(1st, 2nd, 3rd) |
Dessert |
| RECIPE SERVES (no of people) |
4 |
| PREPERATION TIME |
40 minutes |
| INGREDIENTS |
Quantity & unit |
Ingredient |
| |
2 Cups |
Flour |
| |
1 ½ cup |
Sugar |
| |
1 Teaspoon |
Food colouring |
| |
4 Large eggs |
Eggs |
| |
230g |
Cream Cheese |
|
125ml |
Milk |
| |
125ml |
Sour Milk |
| |
250g |
Butter |
| METHOD |
1. Mix all the dry ingredients in the bowl (Flour, Salt, Baking Powder.
|
| |
2. Mix the butter and sugar in the mixer till smooth consistency.
|
| |
3. Mix all dry ingredients with butter and sugar.
|
| |
4. Add vanilla essence, milk and sour milk.
|
| |
5. Slowly add eggs into the mixture.
|
| |
6. Once done mixing for 20 minutes put the dough in the oven.
|
Kyla Webb
| NAME OF DISH |
Prawn tortellini |
MENU PREP SEQUENCE
(1st, 2nd, 3rd) |
Starter |
| RECIPE SERVES (no of people) |
4 |
| PREPERATION TIME |
1.5 hours |
| INGREDIENTS |
Quantity & unit |
Ingredient |
| 10 |
Prawns |
| 1 box |
Cream cheese |
| 4 |
Eggs |
| 2 cups |
Flour |
| 1 tablespoon |
Butter |
| Handful |
Chives |
| 1 tablespoon |
Garlic |
| Couple shavings |
Parmesan |
| 1 teaspoon |
Tomato paste |
| Handful |
Basil |
| A few droplets |
Chili oil |
| 1 tablespoon each |
Salt and pepper |
| 2 litres |
Cream + cream fraiche |
| METHOD |
1. Butter into a pan, salt, pepper, garlic, and prawns until
cooked. Mince everything together.
|
2. 2 cups of flour onto a board. Make a flour volcano and add 3 eggs.
|
3. Beat the eggs and add a little bit of flour until it’s all
mixed.
|
4. Knead the dough until it’s smooth and elastic. Wrap and
store for 30 minutes before rolling.
|
5. Dust the dough with flour and put it into a pasta maker to roll a thin strip.
|
| |
6. Cut the dough into squares.
|
7. Place the filling into the pasta and fold.
|
8. Add tomato paste, simmer for a bit, and then add crem.
|
9. Boil the pasta in beef stock.
|
10. Once the cream has thickened, pour over the tortellini.
|
11. Add parmesan, basil jelly and chili oil.
|
| NOTES |
I will begin with making the pasta first and then do the filling. |
| NAME OF DISH |
Slow-cooked Picanha |
MENU PREP SEQUENCE
(1st, 2nd, 3rd) |
Main |
| RECIPE SERVES (no of people) |
4 |
| PREPERATION TIME |
1.5 hours |
| INGREDIENTS |
Quantity & unit |
Ingredient |
| 6 |
Picanha |
| A few sprigs |
Rosemary |
| A few leaves |
Bay leaves |
| A few tablespoons |
Garlic |
| ¼ cup |
Olive oil |
| A few cracks |
Salt + pepper |
| 1 kg |
Sweet potato |
| 1 kg |
Vegetables |
| 1 tablespoon |
Butter |
| 500 ml |
Cream |
| A sprinkle |
Herbs |
| ¾ cup |
Port |
| ½ cup |
Shallots |
| 1 cup |
Beef broth |
| 1 cup |
Red wine |
| METHOD |
1. Coat the meat in olive oil, salt, pepper, and herbs.
|
2. Place the meat on espetada skewers and braai.
|
3. Boil the sweet potatoes, strain, and blend.
|
4. Add salt, cream, and butter.
|
5. Melt butter, add shallots and cook until tender.
|
6. Add wine and port. Boil for 5 minutes.
|
7. Add broth and rosemary. Boil until liquid is reduced.
|
8. Strain and set aside.
|
| NAME OF DISH |
Deep-fried Toblerone triangles |
MENU PREP SEQUENCE
(1st, 2nd, 3rd) |
Dessert |
| RECIPE SERVES (no of people) |
4 |
| PREPERATION TIME |
45 minutes |
| INGREDIENTS |
Quantity & unit |
Ingredient |
| Big slab |
Toblerone |
| 250 ml |
Milk |
| 2 |
Egg |
| 60 |
Oil |
| 1 box |
Pancake mix |
| 1 packet |
Pistachio nuts |
| 1 roll |
Phyllo pastry |
| 2 slabs |
Chocolate |
| METHOD |
1. Heat oil into a pot.
|
2. Combine the pancake mix.
|
3. Dip Toblerone into the batter and place into the oil until golden brown.
|
4. Take phyllo out, place chocolate pieces one.
|
5. Wrap the chocolate and dust the phyllo with melted butter.
|
6. Bake for 15 minutes.
|
7. Once out, let it cool down, dust the phyllo in pistachios.
|
Thato
Heads-up: Thato's been hush-hush about his method for his contemporary casual dining dishes so you'll either have to imagine eating his recipes, watch him cooking them again or improvise yourself.
Harissa Turkish Dumplings
Beef mince
Garlic
Chilli
Grated carrot
Coriander
Mint
Sugar
Fish Sauce
Rice wine vinegar
Vermicelli noodles
Chinese cabbage
For the dipping sauce
Fish sauce
Rice wine vinegar
Chilli
Sugar
Lime juice
Water
Oven Baked Basil and Kalamata
Main:
3 cloves of garlic
1 bunch of fresh basil
olive oil
1 fresh red chilli
2x 400 g tins of quality plum tomatoes
red wine vinegar
4x 150 g white fish fillets , such as coley, whiting, pollock, skin off, pin-boned, from sustainable sources, ask your fishmonger
1 handful of black olives , (stone in)
1 tablespoon capers
Orange Pound Cake with Yoghurt Dressing
Dessert:
1 cup of fresh orange juice
3 eggs
1 tsp vanilla
1 cup sugar
1 cup oil
2 cups of purpose flour
1 ½ tbsp baking powder
Small pinch of salt
Jodi Bac
Jodi's are handwritten so they're in a different format from the others. First pics of each, followed by the recipes all in one:
Creamed Exotic Mushrooms Volen Vent Cups with Chilli and Garlic Buffalo Balls
Wild South African Meat Scones With Beetroot Chutney Relish
Creamy Custard and Chocolate Mousse Profiteroles with Dark Chocolate Smoked Chilli Flake Infused Dipping Sauce
Jodi's recipes: