Come Dine With Me South Africa 9: Episode 7 recipes

Written by TVSA Team from the blog BBC Lifestyle on 02 Jan 2024
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We were in the Republic of Hout Bay on Come Dine with Me this week with four hosts who twisted the truth the mosts when it came to their reviews.

It must have been a cringefest when they watched the episode because what they said at the dinner table was constantly different from their confessionals.

It happened with everyone this week, spurred on by interior decorator Erin who gushed so much she almost caught a slap from home executive Julia, who was highly annoyed by her throughout and insisted that Erin "Finish it!" when she enthused about the phyllo parcels but only ate one.

Erin and her perma-frown were correct - women don't like her.

Gino and Warren tried to stay out of it by focusing on their food and it worked for G-Swag who can now buy more sneakers with his deserving win.

He'd practised his recipes on everyone he knows and he had the snazz chef's outfit to match - even Dave Lamb thought he was the rightful winner.

These are everyone's recipes:

Julia Harmel

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

Tandoori Prawn Kebabs served with Mint a & Coriander Chutney, and Lamb Kebabs

Chicken Korma with Kachumber

Mango and Coconut Crème Brûlée

Julia's recipes:

Gino Frank a.k.a. G-Swag

Gino's recipes are available in a different format like so:

NAME OF DISH	Spicy Prawn and Mussel Chowder
MENU PREP SEQUENCE (1^st, 2^nd, 3^rd)	Starter
RECIPE SERVES (no of people)	4
PREPERATION TIME	1 Hour
INGREDIENTS	Quantity & unit	Ingredient
	Prawn Masala	Prawn Masala
	Masala	Masala
	Salt	Salt
	Pepper	Pepper
	2 table spoons	Onion Powder
	2 tea spoons	Garlic Powder
	100 mls	Cream
	Mussels	Mussels
	400 grams	Prawns
	80 grams	Salted Butter
	2 cloves	Garlic
	30 grams	Bread dough
	1 piece	Ginger
	2	Onion
	1	Lemon
	50 mls	White wine
	3 table spoons	Oilve Oil
	50 grams	Coriander
	80grams	White Savoury Sauce
METHOD	1. Sautee Onions with Spices and Garlic Ginger.
	2. Add salt and pepper to taste.
	3. Add Salted Butter.
	4. Add Mussels and Prawns.
	5. Add Cream.
	6. Add White wine.
	7. Finish by adding coriander.
	8. Kneed the dough, add flour, and shape into bread tin, place bread in the oven for 30 minutes, add seeds to the top of the bread and brush with olive oil.
	9. Plate the dish with all the components.

NAME OF DISH	Phyllo pasrty basket with wild mushrooms and Brie cheese
MENU PREP SEQUENCE (1^st, 2^nd, 3^rd)	Starter (This is the 2^nd starter for the contestant that is allergic to Seafood)
RECIPE SERVES (no of people)	7
PREPERATION TIME	1.5 hour
INGREDIENTS	Quantity & unit	Ingredient
	1 x 250gram punnet	Exotic Mushrooms
	250 grams	Streaky Bacon
	80 grams	Salted Butter
	1 piece	Brie Cheese
	2 table spoons	Olive Oil
	To Taste	Salt
	To Taste	Pepper
	2 Cloves	Garlic
	1	Onion
	2 pieces	Ginger
	10 sheets	Phyllo Pastry
	30 grams	Dried Cranberries
	10 springs	Spring onion
	10 grams	Cottage Cheese
METHOD	1. Sautee Onions with spices and Garlic Ginger.
	2. Add bacon.
	3. Add mushrooms.
	4. Fry together.
	5. Add Brie Cheese.
	6. Add Cranberries.
	7. Oil the muffin pan.
	8. Fold pastry into the muffin pan.
	9. Add filling into the muffin pan, then fold the pastry and tie it with a tooth pic, and wrap a spring onion around the to keep it together.
	10. Brush the pastry with Olive Oil.
	11. place into the oven at 180c for 20 minutes.
	12. Plate the dish with the cottage cheese dipping on the plate.

Please note: Gino hasn't included the quantities with this recipe so you'll need to improvise if you're brave enough.

NAME OF DISH	The Star of the Show: slow cooked deboned leg of lamb, served with a Gremolota sauce
MENU PREP SEQUENCE (1^st, 2^nd, 3^rd)	Main
RECIPE SERVES (no of people)	4
PREPERATION TIME	3 Hours
INGREDIENTS	Quantity & unit	Ingredient
		Deboned Leg of Lamb
		Garlic
		Rosemary
		Thyme
		Barbeque Spice
		Potatoes
		Coriander
		Salted Butter
		Parsley
		Lemon
		Salt
		Pepper
		Olive Oil
		Baby Carrots
		Asparagus
		Baby Corn
		Cream
METHOD	1. Spice lamb, make incisions in the lamb and place garlic, thyme and rosemary into the lamb and put barbeque spice on the lamb, continue to baste thelamb on the weber spit braai for 3 hours.
	2. Peel potatoes, cut into cubes, bring water to a boil, place potatoes into the boiling water, cook for 20 minutes, drain water, add salted butter and cream and chopped up coriander, proceed to mash the potatoes.
	3. Flash fry the 3 veg - baby corn, baby carrots, asparagus.
	4. Gremolota - Add chopped parsley, garlic zest, lemon juice olive oil, salt and pepper into a bowl, and stir these together, will possibly combine in a food processor.
	5. Plate the dish.

NAME OF DISH	Crème Brulee with a Twist
MENU PREP SEQUENCE (1^st, 2^nd, 3^rd)	Dessert
RECIPE SERVES (no of people)	4
PREPERATION TIME	1.5 hours
INGREDIENTS	Quantity & unit	Ingredient
	6	Egg Yolks
	6 table spoons	Sugar
	Half a Teaspoon	Vanilla Extract
	2.5 Cups	Heavy Cream
	2 table spoons	Brown sugar
	100 grams	Pastachio Nuts
	100 grams	Tennis Biscuits
	1 small box	Lemon Jelly
	1 cup	Roobos Tea
METHOD	Preheat Oven to 180c
	Whisk egg yolks, 4 tablespoons white sugar, and vanilla extract in a mixing bowl until thick and creamy; set aside.
	Pour cream into a saucepan and stir over low heat until it almost comes to a boil.
	Whisk cream into egg yolk mixture; beat until combined.
	Pour mixture into the top pan of a double boiler. Stir over simmering water until mixture lightly coats the back of a spoon, about 3 minutes.
	Pour mixture into a dish, place mixture into the oven for 30 minutes at 180c. Once complete, remove from the oven, allow to cool off until room temperature, then place in the fridge to set.
	7. Crush Tennis biscuits and Pastachio nuts in a packet, place on oven tray, roast in oven for 7 minutes at 180c.
	8. Combine boiling water with lemon jelly, and add Rooibos Tea to the mixture, place in the freezer for 30 minutes to set, then move to the normal fridge.
	9. Place 8 teaspoons of sugar into a frying pan on low heat, allow the sugar to crystalize, then proceed to make pulled sugar and form a nest on a non stick soup ladel to form a birds nest.
	10. Plate the Dish.

Erin Robinson

Please note: Erin hasn't included the quantities and method with this dish.

NAME OF DISH	Mezze to Start
MENU PREP SEQUENCE (1^st, 2^nd, 3^rd)	Starter
RECIPE SERVES (no of people)	4 people
PREPERATION TIME	2 ½
INGREDIENTS	Quantity & unit	Ingredient
	Chicken
		Lemon juice
		Olive oil
		Salt
		Pepper
		Oregano
		Garlic
	Hummus
		Chickpeas
		Garlic
		Olive oil
		Orange juice
		Cumin
	Feta Dip
		Cream cheese
		Herbs
		Feta
		Lemon

NAME OF DISH	Traditional Lamb Kleftiko
MENU PREP SEQUENCE (1^st, 2^nd, 3^rd)	Main
RECIPE SERVES (no of people)	4 people
PREPERATION TIME	1 hr
INGREDIENTS	Quantity & unit	Ingredient
	1 Punt parsley	Brown lamb
	½ Mint	Rosemary
	½ Dill	Potatoes
	½ Onion	Oregano
	½ Cup of breadcrumbs	Garlic
	1 tsp cumin	Tomatoes
	1 tsp coriander	Cucumbers
	½ tsp cinnamon
	½ tsp salt
	½ Black Pepper
	500g Mince

NAME OF DISH	Giaourti Lemoni
MENU PREP SEQUENCE (1^st, 2^nd, 3^rd)	Dessert
RECIPE SERVES (no of people)	4 people
PREPERATION TIME	15 min
INGREDIENTS	Quantity & unit	Ingredient
	1 Tin of condensed milk
	1 Coffee Pod
	Cocoa powder
	Greek yoghurt
	Zest + 1 juice of lemon
	200g biscuits + nuts

METHOD	1. Add yoghurt, condensed milk + lemon in a bowl.
	2. Whisk until mixture is smooth and creamy like a mousse.
	3. To serve: place biscuits (crumbread) with yoghurt mousse layer.
	4. Top with ice-cream, nuts, dark chocolate +zest.