Come Dine With Me South Africa 7: Episode 1 recipes

Written by TVSA Team from the blog BBC Lifestyle on 12 Nov 2021
Favourite this post

Come Dine With Me South Africa returned to BBC Lifestyle on Wednesday (10 November) for a Season 7 cook-off in Randburg, spiced with Dave Lamb's signature irreverent toppings.

The contestants' dishes included asparagus parcels and a Thai prawn star, which was served by the winning home chef Kholofelo Mokolo.

Today we're taking the concept of "Do not try this at home," to a whole new level by saying: "Yes! try this at home."

These are the recipes by the foursome on the episode... tuck in:

CALEY MAY

NAME OF DISH	Masala Steak Gatsby
RECIPE SERVES (no of people)	4 people, but depending on how hungry you are, could be for 1!
PREPERATION TIME	1 hour
INGREDIENTS	Quantity & unit	Ingredient
	500g	Tenderized Steak
	1	Large onion finely diced
	1	Green chilli
	4	Gloves of Garlic
	1 tsp	Ginger
	1tsp	Tumeric power
	1	Large fresh loaf / ciabatta
	Mixture	2tbs Masala Cardimin seeds Jeera powder
	2	Large potatoes
	1 cup	Cheese of your choice (cheddar, goats, mozzarella)
METHOD	1. In a medium pan fry onions until golden brown for approximately 10min with oil, add masala, turmeric, garlic, chilli to get the flavours combined.
	2. Add tenderized steak and allow to bruise for 30min – add small portions of warm water to avoid burning
	3. Fry potatoes (slap chips) on medium heat and close the lid to avoid crisping of potatoes.
	4. Butter fresh loaf / ciabatta bread
	5. Add lettuce and sliced tomato
	6. Add tenderized steak, cheese and slap chips
	7. Wrap Gatsby in foil and allow to rest for 5min – cut and enjoy
NOTES	Once potatoes are fried, do not strain oil, add salt and vinegar – this is slap chips!
	Serve with a milkshake for the full experience

NAME OF DISH	Lamb Cabbage Bredie
RECIPE SERVES (no of people)	4 - 6
PREPERATION TIME	1 hour 30min
INGREDIENTS	Quantity & unit	Ingredient
	2	Onions
	1	Green pepper
	4-6	Potatoes
	Combine	Garlic cloves, Salt, Black Pepper,
	2 tsp	Turmeric
	1	Head of Cabbage
	3 tsp	Tomato paste
	3	Cinnamon sticks
	4/5	Pepper corns
	2 tbsp	Ginger-garlic paste
	1 tsp	Garam masala
METHOD	1. In a large pot caramelize onions and green pepper alongside all spices and cinnamon sticks for 5-10min
	2. Add lamb and cook until brown
	3. Add 2/3 cups of water and leave to cook/simmer for 20/30 min. Add salt as necessary
	4. Cut head of cabbage and pour 1 kettle of boiling water over it
	5. Cut up potatoes into cubes, add alongside more salt for taste
	6. Add cabbage and pepper corns and leave to simmer for 20 min
	7. Pumpkin: Used diced pumpkin – sprinkle with olive oil, salt, pepper and cinnamon – bake for 45 min

NOTES	Add dash of jam and sugar for flavor
	Add 2 tsp vinegar when cooking lamb for tang sweet / sour taste

NAME OF DISH	Marshmellow Tart
RECIPE SERVES (no of people)	6 to 8
PREPERATION TIME	30min mix – refrigerate for 2hours before serving
INGREDIENTS	Quantity & unit	Ingredient
	Biscuit Base
	1 packet	Tennis Biscuits
	½ cup	Melted butter
	Filling
	1	Bottle of Olywhip
	1 cup	Cremora
	1 tin	Condense Milk
	½ cup	Lemon Juice
	1 cup	Small Marshmellows
METHOD	1. Using a blender crumb the biscuits finely. Add to large mixing bowl and add melted butter and mix into a course, sand texture
	2. Press the mixture into the base of your induvial tins or serving dish
	3. Beat Olywhip, Cremora, Lemon Juice and Condense Milk
	4. Add marshmellows
	5. Place in fridge to set for at least 2 hours

NAME OF DISH	Amarula Malva Pudding
RECIPE SERVES (no of people)	6 to 8
PREPERATION TIME	10min mix, 30-40 min bake
INGREDIENTS	Quantity & unit	Ingredient
	First Mixture:
	3 tbs	Butter
	1/3 cup	Sugar
	2	Eggs
	Pinch	Salt
	2 tbs	Apricot Jam or Golden Syryp
	1 cup	Cake Flour
	Second Mixture:
	½ cup	Milk
	2 tsp	Bicarbonate of Soda
	1 tbs	Vinegar
	Mix	First & Second Mixture all together
	Syryp:
	100g	Butter
	½ cup	Sugar
	1 tsp	Vanilla Essence
	1 cup	Boiling water
	½ cup	Ideal Milk (Evaporated milk)
	1 cup	Amarula liqueur
METHOD	1. Beat butter, eggs, sugar, salt, flour, jam / syryp
	2. Mix in a cup separately milk, bicarbonate of soda, vinegar
	3. Mix all above together
	4. Pour into oven dish and back for 30 – 40min
	5. 25 Min into the bake – start boiling syrup in a sauce pan – add milk, butter, vanilla essence, evaporated milk, boiling water and amarula for 5-8min
	6. Once pudding comes from the oven, poke with holes. Immediately pour syrup mixture over pudding. Serve with warm custard, ice cream or fresh cream

NAME OF DISH	Carrot Cake
RECIPE SERVES (no of people)	8 - 12
PREPERATION TIME	30min mix, 40 min bake
INGREDIENTS	Quantity & unit	Ingredient
	2 cups	Cake Flour
	2 tsp	Salt
	2 tsp	Cinnamon
	4	Eggs
	2 cups	Sugar
	2 tsp	Bicarbonate of Soda
	1 cup	Oil
	3 cups	Grated carrots
	1 hand full	Nuts
METHOD	1. Add all dry ingredients and oil to a bowl and mix
	2. Add in eggs one at a time. Stir in grated carrots and nuts. Separate in two oven pans
	3. Bake at 160degrees for +/-40min
	4. Frosting: 3 cups of icing sugar 225g cream cheese (room temperature) ¼ cup of butter (room temperature) 1 tsp vanilla essence 1 / 2 tsp lemon juice

JUDD SHERRIN

NAME OF DISH	Portuguese Prawn Rissoles
RECIPE SERVES (no of people)	15
PREPERATION TIME	2 hours + overnight freezing
INGREDIENTS	Quantity & unit	Ingredient
	PASTRY
	50g	butter
	600ml	water
	300g	plain flour
	FILLING
	60G	butter
	1	onion, finely chopped
	1 tbsp	tomato paste
	½ cup	milk
	600g	prawns, shelled, deveined and chopped
	1 tsp	smoked paprika
	½ tsp	Nutmeg
	70g	plain flour
	300ml	chicken or fish stock
	CRUMBING
	2 eggs	whisked with a little milk
	2 cups	fine breadcrumbs
		Vegetable oil, for frying
		Salt a nd white pepper
METHOD	Place the butter, a good pinch of salt and water into a pot and bring to a simmer. Sprinkle in the flour and using a whisk incorporate. Switch to a wooden spoon. Mix the dough over medium heat so it forms a ball of dough. Transfer the dough to a floured surface and cool for 15 minutes or until cool enough to work with.
	Now for the filling: melt butter and onions on medium heat in another pot and cook until the onions are softened. Add the tomato paste and cook for a minute before adding the flour. Whisk to form a roux then gradually add the beef stock followed by the milk, continually whisking to avoid lumps. Once thick, remove from the heat and add the prepared chopped prawns, salt, pepper, paprika and nutmeg and fold through. This must be made the day before.
	Pull apart golf ball-sized pieces of dough. With a rolling pin roll to form 12cm circles. Place a heaped teaspoon of the cooled prawn mixture onto one side of the circle. Fold over and press to seal. Using a knife, trim the edges to form a perfect half-moon. Continue the process and cover with a damp cloth to ensure the rissoles don’t dry.
	Heat oil to 180°C in a pot. Layout your breading station; dip each rissole in egg, then the breadcrumbs. Then freeze overnight. Your prep is done!
	On the day of serving, re-crumb and freeze again (a couple of hours).
	Cook 4-5 at a time for about 3-4 minutes or until golden brown. Drain on a paper towel before serving.
NOTES	Fry from frozen (very important!!!)

NAME OF DISH	Ricotta cream cheese & chives Ravioli on a bed of bolognaise ragu
RECIPE SERVES (no of people)	4 servings
PREPERATION TIME	3 hours
INGREDIENTS	Quantity & unit	Ingredient
	RAVIOLI DOUGH
	2	eggs (beaten)
	½ tsp	Salt
	2 cups	all-purpose flour
	3 tbsp	water as needed
METHOD	In a medium-sized bowl, combine flour and salt. Make a well in the flour, add the slightly beaten egg, and mix. The mixture should form a stiff dough. If needed, stir in 1 to 2 tablespoons of water.
	On a lightly floured surface, knead the dough for about 3 to 4 minutes. With a pasta machine or by hand roll the dough out to desired thinness. Roll out into sheets.
NOTES	Keep aside while preparing the filling
INGREDIENTS	Quantity & unit	Ingredient
	RAVIOLI FILLING
	100g	cream cheese, room temperature
	¼ cup	grated cheese (of your choice)
	½ cup	chopped chives or spring onion
	1 tsp	minced garlic
	¼ cup	finely chopped spinach
		salt & pepper to taste
METHOD	Mix all ingredients in a bowl - you can use a standard mixer, but it’s just as easy with a spatula or spoon!
	to fill the ravioli, you’ll use the pasta sheets made earlier. Two dough sheets of the same size.
	Lay one dough sheet flat and lightly indent with a pastry cutter/roller the squares you plan to cut. put a small scoop of filling in the centre of each square, and then lay your second dough sheet on top of the filled layer. press down around the edges of each square to marry the dough sheets together, and then cut out the squares using a pastry roller or knife.
	Once the ragu is made and ready for serving, boil the ravioli for around 6-8 minutes, or longer depending on how soft you like your ravioli.
	Keep aside while preparing the ragu
NOTES	Dust and set aside while making the ragu
INGREDIENTS	Quantity & unit	Ingredient
	BOLOGNAISE RAGU
	500g	beef mince
	2 onions	finely chopped
	5 cloves garlic	chopped
	12 tomato	ripe and chopped
	2 carrots	grated
	2 tbsp	worcestershire sauce
	100g	tomato paste
	500ml	red wine
	500ml	beef stock
	3 tbsp	italian herb
		water as needed
		Salt & pepper to taste
		Parmesan (or your chosen cheese) for serving
METHOD	Fry onions, garlic & carrots until tender.
	Add beef mince and Italian herbs to the same pot and fry until brown
	Add Worcestershire sauce and tomato paste, cook for additional 3-5 mins.
	Add tomatoes, cook for 10-15 mins
	Add wine + beef stock
	Add water if needed and simmer on low heat for 2 hrs. Taste + add salt & pepper accordingly
NOTES	Once the ragu is ready to serve, spoon cooked ravioli into a serving plate. Place cooked ravioli on top. Spoon additional bolognaise on top of ravioli. Sprinkle parmesan or grated cheese of your preference.

NAME OF DISH	Adult peppermint tart
RECIPE SERVES (no of people)	8-12
PREPERATION TIME	45 mins
INGREDIENTS	Quantity & unit	Ingredient
	Biscuit Base
	600g	Tennis Biscuits
	500g	butter
	Filling
	150g	Nestle peppermint crisp chocolate slab
	1l	Fresh cream
	2X 360g	Nestle caramel treat
	100ml	Cape velvet
METHOD	Crush biscuits into a crumble
	Melt butter and add to crushed biscuits
	Press butter biscuit mix into the base of the greased dessert tray
	Whip cream into stiff peaks
	Crush two slabs of chocolate into crumbles
	whip crushed chocolate, cape velvet and caramel treat into cream mixture
	Place whipped mixture onto the crumbed biscuit base
	Sprinkle remaining crushed slab of chocolate on top
	Refrigerate for two hours
	Serve with a tot of cape velvet

KHOLOFELO MOKOLO

NAME OF DISH	Asparagus parcels
RECIPE SERVES (no of people)	4-6 people
PREPERATION TIME	30 minutes.
INGREDIENTS	Quantity & unit	Ingredient
	400g	puff pastry thawed
	100g	asparagus spears (4-5 spears per parcel)
	6 slices	6 slices prosciutto
	6 slices	6 slices Brie cheese
	1	1 egg beaten
	100 ml	Honey to glaze the prosciutto
	1	Red Union
	100 ml	Balsamic Vinegar
METHOD	Pre-heat the oven to 180ºC/350ºC
	If necessary, roll the puff pastry out into a thin rectangle. Cut the pastry into 6 even squares.
	Place a slice of prosciutto onto each pastry square then top with a few Asparagus spears and a slice of brie. Fold and pinch two corners together to form a bundle. Place the bundles onto the
	Brush the Prosciutto with honey
	Brush with beaten egg and place in the oven.
	Allow to bake for 15-20 minutes until the asparagus is cooked and the pastry is golden brown and puffed. Top off with caramelised red unions and drizzle some balsamic vinegar



NOTES

NAME OF DISH	Thai Prawn Curry (Thai Prawn Star)
RECIPE SERVES (no of people)	4 - 6
PREPERATION TIME	25-30 minutes
INGREDIENTS	Quantity & unit	Ingredient
	1	1 small red pepper
	1 cup	1 sugar snap peas
	2 cups	2 cup tiger prawns (shell in, head off)
	600ml	Coconut milk
	1 tsp	Sugar
	20 ml	Lemon Juice
	1 tsp	Salt
	1 tbsp	Soy Sauce

	Red curry paste
	10	red chilies
	2 tbps	chopped lemon grass
	1 tbsp	cumin
	1 tbsp	Coriander leaves
	3	Shallots
	2 tbsp	Garlic
	2 tbsp	Ginger
	½ tbsp	Salt
		Thai Basil leaves
	3 tbsp	Thai yellow curry paste

METHOD	In a bowl add red chilies, lemon grass, garlic, shallots, Thai red chilies, coriander, Thai basil, lemon and little bit of water, stir well and mix properly also add little salt.
	• Add the stirred ingredients in the mixer and grind it into a thin paste
	Add 3 tablespoons of the blended paste in pan and fry in prawns with olive oil, add the red pepper, salt, sugar, soya sauce, salt, Thai red chilies, along with the coconut cream, finish off with some fresh Thai basil and now turn on the flame, simmer for 10-12 minutes


NOTES	Serve with basmati rice

NAME OF DISH	Baklava and cheesecake cups (The Nutty Professor)
RECIPE SERVES (no of people)	6
PREPERATION TIME	2 hours
INGREDIENTS	Quantity & unit	Ingredient
	Syrup
	1 stick	cinnamon stick
	3 tbsp	lemon juice or orange juice
	1 tbsp	vanilla extract
	½ cup	water
	1 cup	sugar
	1 tbsp	honey

	Cream cheese Filling
	1 cup	Mascarpone
	½ cup	Sour Cream
	1 tbsp	Vanilla Extract
	2	Eggs
	¼ cup	Condense Milk
	1 tbsp	Corn Flour

	Baklava Sheets
	9 Sheets	phyllo pastry sheets, thawed and at room temperature
	1 cup	Unsalted butter
	2 tbsp	Cinnamon
	1 tbsp	salt
	2 cups	Pistachios and Almonds

METHOD	Preheat the oven to 180 °C.

	Syrup
	Combine the sugar, honey, juice, water and cinnamon stick in a small saucepan. Stir together and bring to a boil. Remove from heat as soon as the sugar is dissolved. Add the vanilla extract and set aside to cool.
	Make the Nut Mixture: Place all the whole nuts in the blender and briefly blend the nuts, do not over process the mixture it should be a granule consistency and not a powder form.
	Cream Cheese Filling
	• Combine the cream cheese, vanilla extract and condense milk as well as the corn flour in the bowl of a tabletop mixer fitted with the beater attachment. Mix on low speed until smooth. Add the sour cream and eggs. Mix on low speed until combined and smooth. Set aside

	Phyllo Sheets
	• Brush each phyllo pastry sheet with melted butter and sprinkle some of the nut filling on top. Divide the filling equally (1-2 tablespoons per layer) between the 5 layers. The final (6th) layer will not have any nut filling on top
	• Cut the phyllo layers into 12 equal (4- inch) squares
	• Nestle each square into the muffin tin to form phyllo cups. Press the center down
	• Brush each phyllo cup with any remaining melted butter
	Bake in the center rack of the oven for minutes. Reduce the oven’s temperature to 325 °F, 160 °C.
	• Place 2 tablespoons of the cheesecake filling in the center of each cup. Bake until the filling is set, and the phyllo is golden. About 25 minutes
	• As soon as they come out of the oven pour the honey mixture evenly over the cups
	• Allow the baklava cheesecakes to sit in the muffin tin for 15-20 minutes to cool and to absorb the syrup. Refrigerate until chilled
	Serve with pistachios and fresh berries

SHAMALAN NAIDOO

NAME OF DISH	Coco Polo
RECIPE SERVES (no of people)	4
PREPERATION TIME	1 hour
INGREDIENTS	Quantity & unit	Ingredient
	0.5 kg	Chicken
	1 tin	Coconut cream
	1 litre	milk
	1 packet	pasta
	200g	cheese
	1 bunch	brocolli
	To taste	Salt and pepper
	200g	Bread crumbs
	100g	Butter
	various	spices
	Raddish and apple, pistachio	coleslaw
METHOD	First will marinate chicken, and par cook, boil pasta, make white sauce
	Add coconut cream to white sauce, add all ingredints together in ramicons, top with cheese and bread crumbs
	Add to pizza fire oven for 15 -20 mins
	Make Coleslaw
NOTES	Start burning wood at around 12

NAME OF DISH	Yam Mignon
RECIPE SERVES (no of people)	4
PREPERATION TIME	1 hour
INGREDIENTS	Quantity & unit	Ingredient
	1 kg	Fillet Medallions
	5	Sweet potatoes
	1 bag	Baby carrots
	4 cut pieces	Marrow bone
	250g	Smoked mozzrella
	100g	jalapeno
	1 tray	mushrooms
	1 tin	Cream
	Salt and pepper
	50g	honey
	100g	cinnamon
	100ml	brandy
	100g	butter
METHOD	Boil and mash yams, add butter, milk, cinnamon, sugar and cream
	Boil Carrots, put buter, honey and roast
	Cook mushrooms in garlic, onion, butter, salt, pepper until soft, add cream and liquidise
	For the one marrow, add salt and pepper and roast in over for 15 mins
	Fillet make sure cut into medallions, marinate with spices
	Heat pan and add butter, fry on high and then add brandy to try and create some flames on hugh heat
	Let steak rest for 2 minutes before serving
	Dip cut jalepenos in flour and egg and deep fry
NOTES	Add cheese and jalapenos

NAME OF DISH	Seville Swiss Fromage
RECIPE SERVES (no of people)	4
PREPERATION TIME	4 hours
INGREDIENTS	Quantity & unit	Ingredient
	Biscuit Base
	Bake shortbread - homemade	60 mins to prep and bake
	Maizena, sugar, flour, butter
	Filling
	2 x medium fat cream cheese
	60 ml double cream plain yoghurt
	Orange juice of 0.5 orange and orange essence
	1 egg
	1 tbl vanilla essence
	2.5 tblspons maizena
	Chocolate
	Use lindt orange dark chocolate about 1 slab

	Using silicone moulds
METHOD	Preheat oven to 170 degrees, spray silicone mould
	Crush the homemade shortbread
	Add butter and use this as base in the silicone mould
	Beat all wet ingredients until smmooth
	Add cornflour while beating
	Add orange rind after beating
	Bake for 30 mins, then add to fridge until serving