Come Dine With Me South Africa 7: Episode 3 recipes

Written by TVSA Team from the blog BBC Lifestyle on 25 Nov 2021
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Week 3 of Come Dine With Me South Africa 7 and marketer Langa Khanyile sold himself so well he won the 10,000 big ones.

He was up against self-confessed diva Emanuela, comedy content creator Sipho and copywriter and Russia obsessed Tamlyn.

These are their competing recipes... whose will you make?

Emanuela Dunn

NAME OF DISH	Cod fish fritters drizzled with lemon butter sauce
RECIPE SERVES (no of people)	6
PREPERATION TIME	50 min plus 1 hour salting
INGREDIENTS	Quantity & unit	Ingredient
	250 g	Boneless and skinless cod
	125g	Rock salt
	500g	potatoes
	½ cup / bunch	Parsley
	25g	Baby capers
	75g	Smoked mozzarella cheese
	30g	Parmesan
	120g	fine stale breadcrumbs
	1	Egg
	500ml	Sunflower Oil for frying
METHOD	In a bowl, cover the cod with the salt, and refrigerate covered, for 1 hour. Meanwhile, peel and chop the potatoes, cook in a pot of boiling water until tender, then drain, mash and cool.
	Rinse cod under cold water to remove salt and pat dry. Chop half into ½ cm cubes and finely chop the rest and place in large bowl.
	Finely chop the parsley with the capers and chop the mozzarella into 1 cm cubes and add all to the cod.
	Finely grate parmesan and add breadcrumbs and potato. Season with black pepper, add the egg and mix well.
	Use wet hands to make approx. 20 balls or patties. Pour oil into a large shallow pan on medium-high heat. Fry fritters for 1-2 min on each side, until golden and crisp.
	Serve with Lemon Butter Sauce Freshly squeezed lemon juice and melted butter with finely chopped leftover parsley.

NAME OF DISH	Black risotto with roasted pear and gorgonzola cheese
RECIPE SERVES (no of people)	4
PREPERATION TIME	1 hour 30 min
INGREDIENTS	Quantity & unit	Ingredient
	2 litres	chicken or veg stock
	1	onion
	3 sticks	celery
	50 ml	Olive oil
	300g	black rice
	150ml	red wine
	4	Firm pears
	½ bunch	thyme
	50 g	butter
	50g	Parmesan cheese
	100 g	Gorgonzola
	50 ml	extra virgin olive oil
METHOD	1. Preheat the oven to 180ºC. Simmer your stock. Peel and finely chop the onion and celery and place in a large pot on medium heat with 1 tablespoon of olive oil. Cook for 10 minutes or until soft but not coloured.
	2. Stir the rice into the veg to toast for 3 minutes then pour in the wine. Let it cook and pour in the stock, and simmer for 1 hour, covered, stirring occasionally and adding small amounts of water if needed.
	3. Peel, quarter and core the pears. In a baking dish, toss with olive oil and pinch of sea salt and the thyme sprigs. Roast for 40 minutes or until soft and golden.
	4. To serve, beat the butter through the rice and then finely grate and beat in the parmesan. Pour on a serving platter and top with the roasted pears, add nuggets of the gorgonzola and drizzle with extra virgin olive oil.

NAME OF DISH	Chocolate rum pudding served with crème fresh
RECIPE SERVES (no of people)	10
PREPERATION TIME	1 hour 20 minutes plus 4 hours cooling
INGREDIENTS	Quantity & unit	Ingredient

	200g	Amaretti Biscuits
		Melted unsalted butter for greasing
	50g cup	Raw brown sugar
	4	Large eggs
	500ml	Whole milk
	3 heaped tablespoons	Cocoa powder
	50ml	Golden rum
	1 tsp	Vanilla extract
	100g	Castor sugar
METHOD	1. Preheat oven to 160ºC and grease a long 1.5 litre loaf tin with butter. Melt the caster sugar in a small non-stick frying pan on a medium-high heat, until you get a rich caramel- swirl the pan to get the butter to melt. Carefully pour the caramel into the loaf tin and tilt until the base is evenly covered.
	2. Whisk the brown sugar with the eggs for 3 minutes or until light and thick. Whisk in the milk, cocoa, rum for 30 seconds and then crumble in and stir in the biscuits. Pour the mixture into the loaf tin.
	3. Half fill a deep sided roasting tray with hot tap water and sit the loaf tin in the centre. Carefully transfer to the middle of the oven and bake for 1 hour. Remove and leave to cool in the tin, then put into the fridge to chill for at least 4 hours or until needed.
	4. To serve, carefully run a knife around the edge of the tin and then gently turn out the dessert on to a serving platter or board, spooning over any caramel left behind. Serve with a spoonful of crème fresh.

Langa Khanyile

NAME OF DISH	Oysters
RECIPE SERVES (no of people)	4
PREPERATION TIME	1 hour
INGREDIENTS	Quantity & unit	Ingredient
	40 large	Fresh Oysters
	1 cup	Red Wine Vinegar
	1 large	Shallot
		Pepper corns
		Salt
		Lemon wedges
		Ice
		Caviar
		Horseradish sauce
		Tabasco sauce
METHOD	Toast the black pepper corns in a pan and let them cool to room temperature. Lightly crack the cooled pepper corns using a mortar and pestle and keep them aside.
	Dice the shallot and cover in the red wine vinegar
	Add the crushed peppercorns and let the mixture stand in room temperature for 30 mins
	Store the mixture in the fridge for it pickle
	Slice the lemon into wedges and store in fridge until ready to serve
	Place the oyster serving plate in the fridge and crush the ice using a food processor. Place the crushed ice in a colander over a bowl and store in the fridge until ready to serve
	To serve: Retrieve cold serving plate from the fridge and line with folded paper towel.Place a layer of crushed ice on the plate and place oysters on the ice.Serve with choice of garnishes-caviar, mignonette sauce, lemon, salt and pepper, horseradish, tabascosauce.
NOTES	Pair with sparkling wine

NAME OF DISH	Seared salmon fillets
RECIPE SERVES (no of people)	4 - 6
PREPERATION TIME	1 hour
INGREDIENTS	Quantity & unit	Ingredient
	Salmon
	1 kg	Salmon Fillets
	6 tbsp	Olive oil
	To taste	Rosemary
	To taste	Salt
	Greens
	500g	Green vegetables
		Olive Oil
	Wasabi Mash
	8 normal sized	Baby potatoes (peeled and quartered)
	½ cup	Milk
	4 tbsp	Butter
	To taste	Salt
	To taste	Pepper
	1 tbsp	Wasabi
METHOD (Fish & Green)	1. Heat two tbsp olive oil in pan with the green vegetables and brown with light salt and pepper, brown all over, in batches if necessary. Transfer to a plate and put to one side
	2. In the same pan add 1 tbsp of olive oil and rosemary and saute until you can smell the aroma.
	3. Score the salmon fillets with a sharp knife and drizzle the rosmary oil and salt into the scored salmon fillets.
	4. Heat 3 tbls of olive oil in a pan and place the salmon fillets skin down on the pan and sear the skin side until colour change reaches half way (about 2 mins)
	5. Flip the salmon fillets over for another minute and remove from heat

METHOD (Mash)	1. Boil water in a large pot.
	2. Add the potatoes and cook about 15 minutes. Drain and set aside.
	3. In a small saucepan heat the milk and half and half.
	4. Add the butter and stir until melted
	5. Add the milk and butter mixture in the potatoes and mash them until as smooth as desired
	6. Add the salt, pepper, and wasabi and mix well.
NOTES	Plate the mash, green vegetables and salmon fillets and serve immediately. Pair with White Wine (Chardonnay)

NAME OF DISH	Chocolate cookie cheesecake
RECIPE SERVES (no of people)	6
PREPERATION TIME	4 hours
INGREDIENTS	Quantity & unit	Ingredient
	Biscuit Base
	6 packs	Oreo Cookies
	½ cup	Melted unsalted butter
	1/3 cup	Brown sugar
	1 tsp	Salt
	1 tsp	Vanilla extract
	Filling
	2 cups	Full fat cream cheese, softened
	1 tsp	Vanilla extract
	1/2 cup	Castor sugar
	2	Lemon juice
	1 tsp	salt
	1/4	Lemon juice
	1 cup	Thick cream
	250g	Thickening agent (Maizena corn floor)
	1 tsp	Cinnamon powder
	Topping
	Punnet	Strawberries
	Packet	Oreo Cookies
		Honey
METHOD	1. Using a food processor crumb the Oreo cookies coarsely. Add to large mixing bowl and add melted butter, sugar, salt, vanilla and mix into a course, sand texture
	2. Press the mixture into the base of your induvial tins or springform pan, place in the fridge to firm up
	3. Beat the cream cheese and sugar together until creamy, add the lemon juice and beat through
	4. In a separate bowl whip the cream and fold into cheesecake mixture 1/3 at a time till all combined
	5. Spread cheesecake filling evenly over the base
	6. Place in fridge to set for at least 2 hours (best overnight)
	7. Crush Oreo Cookies and spread over the top of the set cheese cake
	8. Glaze the strawberries with honey and halve each one with a knife
	9. Decorate cheesecake with full Oreo Cookies and halved strawberries

Sipho Muchindu

NAME OF DISH	Walk It Like I Talk It - Curried chicken feet
RECIPE SERVES (no of people)	4 - 6
PREPERATION TIME	30 min
INGREDIENTS	Quantity & unit	Ingredient
	1tsb	salt
	14	Chicken feet, boiled
	2tsb	mild curry powder
	50g	apricot chutney brown onion cook in sauce
	1 Stalk	Curry Leaves
	8	Baby potatoes
	Parsley	Handfull
	Rosemary	Handfull


METHOD	Heat oil in a pot and add the curry powder, use a wooden spoon to stir for a couple of seconds.
	Add the chicken feet and stir to combine. Cover the pot
	Once the chicken is cooked add 1 cup of water and continue to cook the chicken feet until the water has evaporated.
	Add the apricot chutney cook in sauce and curry leaves and cook for about 30 minutes.
	Mix in baby potatoes to serve.
	Garnish with Parsley

NAME OF DISH	Knuckle Up
RECIPE SERVES (no of people)	4 - 6
PREPERATION TIME	1h30min
INGREDIENTS	Quantity & unit	Ingredient
	X5 SMOKED EISBEINS APPROXIMATELY 400G EACH	PORK KNUCKLE
	4 tbsp	HONEY
	HALF A CUP	BBQ SAUCE
	4 TSB	SMOKED PAPRIKA
	HANDFULL	PARSLEY
	1 TSB	SALT
	HALF A CUP	SOY SAUCE
	2 TSB	PEPPER
	1 tbsp	GARLIC POWDER
METHOD	For Pork Knuckle: Mix all ingredients in a bowl then generously marinate the pork. Place in the oven for 1hr30min.

NAME OF DISH	Portobellow mushrooms - to serve with mains
RECIPE SERVES (no of people)	4 - 6
PREPERATION TIME	15-20MIN
INGREDIENTS	Quantity & unit	Ingredient
	8	PORTOBELLO MUSHROOMS
	4	GARLIC CLOVES
	1 CUP	CHEDDAR CHEESE
	1 TSB	SALT
	HANDFULL	PARSLEY
	HANDFULL	ROSEMARY
	2 TSB	PEPPER
METHOD	Mix ingredients into a bowl
	stuff mushrooms
	Place in the oven for 15-20min at 190 degrees

NAME OF DISH	Blueberry yum yum
RECIPE SERVES (no of people)	6
PREPERATION TIME	4 hours
INGREDIENTS	Quantity & unit	Ingredient
	Blueberry Cheesecake Crust
	2 cups	tennis biscuit crumbs
	½ cup	Melted unsalted butter
	1 tsp	Vanilla extract
	Filling
	500g	blocks of cream cheese
	1 tsp	Vanilla extract
	1/2 cup	Castor sugar
	2	Zest of lime
	1 tsp	salt
	1/4	Lime juice
	2/3 cup	SOUR cream
	7	WHOLE EGGS
	BLUEBERRY SAUCE	SOUR cream
	4 CUPS	frozen blueberries
	2 TSB	cornstarch
	¼ cup	WATER
	1 TSB	LEMON JUICE
	2 TSB	SUGAR
METHOD	1. For crust: mix ingredients into a bowl then use a mixer to crush the biscuit while adding melted butter towards the end. Bake for 10min at 200 degrees, then reduce to 160 degrees and bake for 20min
	2. For cheesecake main: Mix Cream cheese, sugar, sour scream and eggs into a bowl and machine it for 5min, add vanilla extract at last minute. Mix ingredients into crust. (before next step) Bake for another 40min
	3. For blueberry sauce: Mix ingredients into a bowl top on finished cake to serve.

Tamlyn Wilson

NAME OF DISH	Pot stickers done two-ways
RECIPE SERVES (no of people)	6
PREPERATION TIME	2 hours
INGREDIENTS	Quantity & unit	Ingredient
	1 packet	Dim sum wrappers
	500g	Pork mince
	2 tbl spoons	Ginger
	4 tbl spoons	garlic
	250g	kimchi
	To taste	Salt and pepper
	250ml	Soy sauce
	2 tbl spoons	honey
	100 ml	Corn starch
	500ml	Mushroom stock
	1 bunch	Spring onions
	1	Red onion
METHOD	In a large frying pan, fry the onion, garlic, ginger and pork together. Pour in the soy sauce and honey. Add salt and pepper to taste. Set the miixture aside.
	Cook the spinach and mix with the cream cheese. Set aside.
	Prepare the dim sum wrappers out on a tray. Spoon three portions of mince onto 3 wrappers. Then spoon three portions of spinach and cream cheese into another 3 wrappers. Crimp and set aside.
	For the mushroom broth – boil 3 cups of water. Add in garlic, salt and pepper. Add mushroom stock and mix.
	To cook the pot stickers: Heat a frying pan, add a bit of oil and set 6 dim sum around in a circle on the pan. After 2 minutes, pour corn-starch and water into the bottom of the pan and cover for steaming. Repeat until all the mixture is finished.
	After 5 minutes – and once the corn-starch liquid has dried. Flip the pot stickers over onto a plate.
	Pour the broth into six bowls and top each bowl with 6 pot stickers. Sprinkle spring onion as garnish.

NAME OF DISH	Pan seared trout with bok choi and sweet potato
RECIPE SERVES (no of people)	6
PREPERATION TIME	1 hour
INGREDIENTS	Quantity & unit	Ingredient
	6 portions	Fresh trout fillet
	4 tbl spoons	Olive oil
	2 tbl spoons	ginger
	2 tbl spoons	garlic
	250ml	Soy sauce
	2 tbl spoons	honey
	3tsp	Sesame seeds
	2 bunches	Bok choi
	6	Orange sweet potatoes
	6 tbl spoons	Butter to serve
	400g	Frozen peas
METHOD	1. Par-boil sweet potato then cut them into slices and pop in oven for 45 minutes.
	2. On a griddle pan, fry the bok choi with a bit of garlic and oil. Once done, set aside. Cook peas in microwave until soft.
	3. In a frying pan, place trout fillets in hot oil and fry for 5 minutes each side.
	4. Mix together soy sauce, garlic, ginger, honey and sesame seeds. Pour over the trout just before serving.
	5. Place sweet potato on a plate and top with butter, then top with bok choi, peas and then trout. Pour leftover sauce over the stack.
	6. Heat remaining ghee in the same pan, Add the lamb back in with the blended mix with the crushed kasoori methi.
	7. Cover and simmer for 30 minutes. Adjust salt as necessary. stirring often. Add a little water if needed.

NAME OF DISH	Strawberry custard tarts
RECIPE SERVES (no of people)	6
PREPERATION TIME	2 hours
INGREDIENTS	Quantity & unit	Ingredient
	Pastry Base
	2 cups	Almond flour
	½ cup	Icing sugar
	1 cup	butter
	1 tsp	salt
	1 tsp	Vanilla extract
	Filling
	500 ml	Full cream milk
	1 tsp	Vanilla extract
	120grams	Caster Sugar
	100gr	Egg yolks
	pinch	salt
	2 cups	Fresh strawberries
	2 cups	Cooked strawberries
	1 tsp	Almond essence
	500grams	Whipping cream
	50 grams	Corn starch
METHOD	1. For the pastry, mix together almond flour, butter, icing sugar and vanilla extract to form a dough. Chill in the fridge before rolling out into separate ramekins.
	2. For the filling: Whisk eggs, sugar and corn starch together in a bowl. Set aside
	3. Bring the cream and milk and vanilla and almond to boil. Pour the mixture into the egg and sugar mix. Then put the whole mixture back onto boil until it thickens.
	4. Beat the cream and cut the fresh strawberries for topping
	5. Blind bake the pastry in ramekins for 30minutes. Then pout the custard into the tarts and bake together for 35 minutes on 180 degrees.
	6. Let the custard chill completely before topping with strawberry jam, cream and fresh strawberries.
	7. Chill in the fridge until before serving.