The 10th episode of Come Dine with Me was a mindboggling feast when the show's dinner hosts had to deal with a schleb round their tables.
It's happened before this season when
Stephanie Ndlovu was one of the hosts but that was nothing in comparison with the tension that erupted this week with Carte Blanche and radio presenter Bongani Bingwa.
He was joined by school principal Jacques, entrepreneur Kim and medical rep Bhavna in conversations described by Bhavna as "too serious".
By Night 3 they were so annoyed they rounded on Bongani during his night, with confident Kim leading the charge.
It was intriguing to see things unfold because they were subdued on the first night, seeming to feel they should defer to him, but by Night 3 they changed, spurred on by the fact that he didn't finish their meals on the previous nights but ate all of his. They didn't like that one bit.
They also said they felt tricked because of his food being different from the menu they'd seen beforehand.
What made it even crazier is that they voted him the winner!
At first we thought it would be better for celebrities to stick together in their own celebrity episodes because it was so intense we choked on our supper but then we realised No! this set-up was definitely better - reality TV at its best - goss worthy. It magnified everyone's perceptions of themselves and each other.
These were their recipes:
Jacques Janse van Rensburg AKA J
| NAME OF DISH |
Chicken or Shroom with Dombolo |
MENU PREP SEQUENCE
(1st, 2nd, 3rd) |
Starter - Part I |
| RECIPE SERVES (no of people) |
5 |
| PREPARATION TIME |
90 Minutes |
| INGREDIENTS |
Quantity & unit |
Ingredient |
| |
500g |
Self-raising Flour |
| |
500ml |
Water |
| |
Pinch |
Salt |
| |
500g |
Chicken Livers |
| |
500g |
Mushrooms |
|
200g |
Relish |
| |
200ml |
Cream |
| |
200ml |
Peri-Peri Sauce (x3) |
| METHOD |
1. Cut mushrooms into pieces (A)
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2. Cut chicken livers into pieces (B)
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3. Fry A
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4. Fry B
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5. Fry Relish
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6. Add Cream
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7. Add Peri-Peri into 3 different bowls
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8. Serve
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| NAME OF DISH |
Chicken or Shroom with Dombolo |
MENU PREP SEQUENCE
(1st, 2nd, 3rd) |
Starter - Part 2 |
| RECIPE SERVES (no of people) |
5 |
| PREPARATION TIME |
90 Minutes |
| INGREDIENTS |
Quantity & unit |
Ingredient |
| |
1kg |
Self-raising Flour |
| |
5ml |
Instant Dry Yeast |
| |
½ Teaspoon |
Salt |
| |
10ml |
Sugar |
| |
430ml |
Luke warm water |
| METHOD |
1. Mix Yeast, Sugar and Luke Warm Water
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2. Allow to sit for 8-10 minutes
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3.Add Flour and Salt and mix
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4. Knead for 5 minutes
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5. Allow to rise in well-oiled bowl for 1 hour
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6. Place metal bowl into simmering pot of water
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7. Steam for 1 hour
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8. Make sure to keep topping water to prevent drying out
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9. Remove bowl and allow bread to cool
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8. Serve
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| NAME OF DISH |
Koes Koes vir die Beesbaas + Bietjie Bietjie Lam |
MENU PREP SEQUENCE
(1st, 2nd, 3rd) |
Main |
| RECIPE SERVES (no of people) |
5 |
| PREPARATION TIME |
|
| INGREDIENTS |
Quantity & unit |
Ingredient |
| |
500 g |
Cous Cous |
| |
3 Table Spoons |
Sugar |
| |
1 Shot |
Brandy |
| |
1.5kg |
Beef Fillet |
| |
300g |
Lamb Fillet |
| |
500g |
Carrots |
| |
1kg |
Baby Potatoes |
|
Bunch |
Herbs |
| |
200g |
Salt |
| |
500ml |
Cream |
| METHOD |
1. Dry Rub both Fillets
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2. Cook Cous Cous and Water
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3. Add Butter and Herbs to Cous Cous
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4. Pan Fry Fillets (Cut in Portions)
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5. Add Cream and Brandy
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6. Steam Carrots and Sugar
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7. Cook Potatoes
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8. Air Fry Potatoes
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| NOTES |
Serve |
| NAME OF DISH |
Roly Poly with Cold Nuts |
MENU PREP SEQUENCE
(1st, 2nd, 3rd) |
Dessert |
| RECIPE SERVES (no of people) |
5 |
| PREPARATION TIME |
90 minutes |
| INGREDIENTS |
Quantity & unit |
Ingredient |
| |
2 Cups |
Self-raising Flour |
| |
1 |
Egg |
| |
¼ Teaspoon |
Salt |
| |
2 Tablespoons |
Butter |
| |
60grams |
Apricot Jam |
|
1 Cup |
Water |
| |
1 Cup |
Sugar |
| METHOD |
1. Mix flour and salt
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2. Whisk egg in dry mix
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3. Fold in butter
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4. Roll out flat
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5. Spread Apricot Jam
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6. Roll into roll
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7. Cut
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8. Place in Ramikins
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| NOTES |
Sauce:
Boil Water
Add sugar and stir
Boil on low heat till consistency is syrup-like
Pour syrup over dough in ramikins
Bake at 180’ for 45 minutes |
Kim Mlangeni
| NAME OF DISH |
Spicy and sweet chicken wings |
MENU PREP SEQUENCE
(1st, 2nd, 3rd) |
Starter |
| RECIPE SERVES (no of people) |
4 to 8 |
| PREPERATION TIME |
45 minutes |
| INGREDIENTS |
Quantity & unit |
Ingredient |
| |
16 |
Chicken wings |
| |
4 spoons |
Assorted spices |
| |
4 spoons |
Sweet chilli sauce |
| |
2 teaspoons |
Worchester sauce |
| METHOD |
1. Wash and prepare the wings
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2. Season the wings
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3. Place on oven proof dish and put into the oven
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4. Prepare spicy sauce
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5. Prepare sweet and sour sauce
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6. Once wings are cooked through bast with sauce
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7. Return to oven to lock in the flavour
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8. Switch off oven and rest wings
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| NAME OF DISH |
Ostrich neck stew and the other 6 colours |
MENU PREP SEQUENCE
(1st, 2nd, 3rd) |
Main |
| RECIPE SERVES (no of people) |
6 to 8 people |
| PREPERATION TIME |
2hrs 30 mins |
| INGREDIENTS |
Quantity & unit |
Ingredient |
| |
1.5 kgs |
Ostrich neck pieces |
| |
1 big onion |
Onion |
| |
6 spoons |
Assorted spices |
| |
1 table spoon |
Garlic and ginger |
| |
1 ½ spoon |
Onion marmalade |
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1 packet
1 packet |
Spinach
Mushrooms |
| |
2 cups |
Couscous |
| |
1 full bag |
Assorted vegetables |
| METHOD |
1. Wash, dry and brown the meat pieces in some oil
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2. Add onion, garlic and spices
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3. Caramelise the meat, add onion marmalade
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4. Add water and stew for 1hr 30 mins
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5. Add vegetables and finish off
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6. Prepare spinach
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7. Prepare couscous
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8. Prepare butternut
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| NAME OF DISH |
Tarty peppermint crisp |
MENU PREP SEQUENCE
(1st, 2nd, 3rd) |
Dessert |
| RECIPE SERVES (no of people) |
8 people |
| PREPERATION TIME |
1 hr |
| INGREDIENTS |
Quantity & unit |
Ingredient |
| |
|
Tennis biscuits |
| |
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Peppermint crisp |
| |
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Whisper choloclates |
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Roman cream busicutis |
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Double cream |
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Caramel sauce |
| METHOD |
1. Lay biscuits our on the pan
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2. Crush peppermint crisp chocolate, whisper chocolate and roman cream biscuits
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3. Prepare creamy mixture
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4. Layer cream mix, crushed choc/ biscuits and peppermint crisp
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5. Repeat biscuit layer and creamy chocolate mix
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6. End off with peppermint crisp chocolate
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Bongani Bingwa
Sardine cremone on a bacon and onion jam and tomato reduction
Ingredients
Can of sardines
Leaf gelatine
Egg
Butter
Cream
Red onions
Jam tomatoes
White onions
Bacon
Balsamic vinegar
Maple syrup
Whiskey
Method
Soak a leaf of gelatine in cold water.
Mix the butter, cream egg yolk, sardines in a blender till smooth.
Cook in saucepan till 83 degrees Celsius.
Fold the gelatine and place mixture in mould and freeze.
Chop red onions and brown.
Brown bacon.
Add maple syrup, honey, sugar, balsamic vinegar to glaze.
Fry white onions and tomatoe for relish.
Blend and sieve for soup.
Fried Chicken with carrots, a pea puree and brinjal salad
Ingredients
Brinjal
Harissa sauce
Molasses
Pomegranate concentrate
Pastrami
Yoghurt
Lemon
Tahini paste
Carrots
Chicken thighs
Rosemary
Butter
Thyme
Carrots
Peas
Beetroot
Rocket
Pomegranate seeds
Method
Shape chicken with pastrami.
Brown with rosemary, thyme and butter.
Steam and glaze carrots.
Puree peas.
Make beetroot squares.
Roast brinjal.
Passion fruit caramel with chocolate semifreddo
Ingredients
Granadilla pulp
Sugar
Butter
Egg
Cream
Dark Chocolate
Nutella
Castor sugar
Method
Make sugar caramel.
Add cream.
Whisk.
Add passion fruit.
Blend.
Sieve.
Place into mold.
Melt chocolate.
Whisk egg whites to stiff peaks.
Use the yolk to make a zabaglione.
Whip cream.
Fold all ingredients.
Freeze.
Bhavna Buldoo
| NAME OF DISH |
Duo Starter |
MENU PREP SEQUENCE
(1st, 2nd, 3rd) |
Starter |
| RECIPE SERVES (no of people) |
4 |
| PREPERATION TIME |
HOUR AND HALF |
| INGREDIENTS |
Quantity & unit |
Ingredient |
| |
4 |
PAPADUM |
| |
4 |
AVO + AVO SEASONING |
| |
1 |
HALLOUMI for person allergic to shell fish |
| |
3 PER PERSON X 3 PEOPLE - 500G |
PRAWNS |
| |
3 |
SECRET PRAWN SAUCE |
|
800G |
CHICKEN KEBABS |
| |
500ML |
YOGURT SAUCE |
| |
1 CONTAINER |
ROCKET |
| METHOD |
1. PRAWNS STARTER - Fry Prawns in butter, oil and garlic on high. Remove prawns. Add cumin chilli flakes, chilli, flour and let it brown cook until light brown, immediately add milk and mix with whisk until smooth - served in bowl.
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2. CHICKEN KEBABS – Liquidise chicken breast, onion, greens, spices. Mould and fry. Garnish red onions and pomegranate. Serve on tot glass.
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3. YOGURT SALAD – add cucumber, cumin, mint and coriander and salt.
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4. SAUCE – for halloumi.
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| NOTES |
Don’t forget Halloumi and sauce.
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| NAME OF DISH |
Double Delight Entree |
MENU PREP SEQUENCE
(1st, 2nd, 3rd) |
Main |
| RECIPE SERVES (no of people) |
4 |
| PREPERATION TIME |
3 hour |
| INGREDIENTS |
Quantity & unit |
Ingredient |
| |
500g, 1000ml, |
Self-raising flour, sour milk, garlic and butter |
| |
3 CUPS |
BASMATHI |
| |
500G |
BUTTER |
| |
1 CUP |
LENTILS |
| |
2 |
ONIONS |
|
1 |
CHILLIE |
| |
2KG |
LAMB LEG |
| |
1KG
1 TBL SPOON
3 TBL SPOON
1
1 TBL SPOON
3 TBL SPOON
8
¾
¾
¾
1
1
1 |
PRAWNS
GHEE
OIL
BAY LEAF
GINGER AND GARLIC
SECRET SPICE
TOMATOES
TOMATOE PUREE
COCONUT MILK
FRESH CREAM
CURRY LEAVES
SALT
CORIANDER |
| METHOD |
1. Lamb - 2kg leg lamb, 3 tbl oil, 1 tbl ghee.
Add liquidised 1 large onion & green chilli, bay leaf & half teaspoon crushed black pepper - let brown.
Add Ginger and garlic, lamb and salt - cook until tender.
Add 3 Tbl spoons of spice (Cumin, crushed chilli, red chilli powder, turmeric powder & coriander powder ) - let it cook in properly.
Add 1/2 cup tomato purée, 3/4 coconut milk, 3/4 fresh cream.
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2. Prawn curry - oil and butter to pot.
Add prawns and fry on high heat. Remove prawns.
Add garlic, tomatoes, salt, curry leaves - let it cook in.
Add dash of cream and garnish with coriander.
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3. Naan bread - 1 cup Greek yogurt or sour milk & 2 cups self raising flour, salt - mix and kneed dough.
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4. Basmathi rice – braise onions and lentils in butter and mix with boiled rice.
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5. FISH OR CHICKEN FOR PERSON THAT IS ALLERGIC TO SHELL FISH.. MAKE CURRY
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| NAME OF DISH |
Twin Treats |
MENU PREP SEQUENCE
(1st, 2nd, 3rd) |
Dessert |
| RECIPE SERVES (no of people) |
4 |
| PREPERATION TIME |
45MIN |
| INGREDIENTS |
Quantity & unit |
Ingredient |
| |
500g |
SEMOLINA |
| |
2 litre and 1litre |
MILK AND CREAM |
| |
500ml x 2 |
ROSE SYRUM AND ELACHIE SYRUP |
| |
250ml, 250ml, 1 litre, 500g |
SUBJA SEEDS, CHINA GRASS, ICE CREMA TO MAKE, CUSTARD POWDER. |
| METHOD |
1.Soji, custard powder, milk, sugar, fresh cream, hand whipping machine dashna, rose petal - 4 x serving plates.
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2. Bombay crush, subja seed, china grass, vanilla ice cream, elachie syrup, rose syrup, pistachios - 4 x small cups and rose pet.
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