Come Dine With Me South Africa 7: Episode 4 recipes

Written by TVSA Team from the blog BBC Lifestyle on 02 Dec 2021
Favourite this post

Joziburg resident Gina Gabriel clearly loves cooking as much as her erotic writing.

Her three competitors discovered that her meals were positively X-rated on Wednesday night (1 December) when she won the R10,000 on Come Dine with Me SA.

It served everyone well because there's not nearly enough sexiness in the world right now!

See how sensual you can be with these recipes from the evening's hosts:

Christopher Hutchings

NAME OF DISH	Durban fish cakes (Aunty Patsy’s fish cake recipe)
RECIPE SERVES (no of people)	6 - 8
PREPERATION TIME	1 hour
INGREDIENTS	Quantity & unit	Ingredient
	8 king prawn tails	Prawns
	3 balls 400g	Buffalo mozzarella
	4	Tomatoes
	2 bunches	Basil
	4 cloves	Garlic
	1tsp	Reduced vinegar
	To taste	Salt and pepper
	2 table spoons	Plum sauce
	1 or 2	Chilies

METHOD	Slice tomatoes and mozzarella
	Fry prawns in olive oil and spices
	Prepare basil pesto
	Plate onto 4 starter plates and refrigerate

NAME OF DISH	Pleased to meat you
RECIPE SERVES (no of people)	4 - 6
PREPERATION TIME	2 hours
INGREDIENTS	Quantity & unit	Ingredient
	4 x 400g ribeye	Beef
	4 tea spoons	Mustard seeds
	2	Green chillies
	2	Bay leaves
	2	Cloves
		Stick of cinnamon
	1tsp	Coriander seeds
	HALF A tsp	Cumin seeds
	2	Large onion, diced
	7	Garlic cloves
	1 tsp	Saphron
	2	Leeks, diced
	8 cups	Spinanch
	8 med	Potatoes
	1 med	Broccoli
	4 baby	Beetroots
	1 tea spoon	Nutmeg
	1 finger	Ginger
METHOD	1. Fry chopped onions, garlic, ginger and chilies, and cook till ready (15 mins) on low heat
	2. In the same pan, I add the spinach and saffron cook down till no liquid is left
	3. Add the feta and some parmesan cheese
	4. Slice potato’s and other cheeses
	5. Add to serving / baking dish
	6. Heated oven at 180 degrees and baked for 10 mins

	7. Add cream and bake for further 15 mins
NOTES	Serve with naan, roti or basmati rice

NAME OF DISH	Vanilla ice cream and flambe cherries
RECIPE SERVES (no of people)	6
PREPERATION TIME	4 hours
INGREDIENTS	Quantity & unit	Ingredient
	ICE CREAM
	2	Eggs
	500ml	Cream
	1/3 cup	Castor sugar
	1 tsp	Salt
	1 tsp	Vanilla extract
	Sauce
	500g	Tinned cherries
	1 tsp	Vanilla extract
	1/2 cup	Castor sugar
	2	Zest of lime
	1 tsp	Salt
	1/4	Lime juice
	1	CHILLY
	3 tots	Brandy
METHOD	1. Using an ice cream maker, I add the cream castor sugar and vanilla.
	2. In a small sauce pan the cherries are added with the chilly and castor sugar, the lime juice, zest and other ingredients are added,
	3. This needs to thicken into a deep rich sauce, then the brandy is added and flambéed

Gina Gabriel

NAME OF DISH	Bohemian Bliss Bubbi’s potato latkes with smoked salmon, horseradish cream and dressed micro greens. Accompanied by a velvet Borscht topped with sour cream and fresh herbs.
RECIPE SERVES (no of people)	6
PREPERATION TIME	2 hours
INGREDIENTS	Quantity & unit	Ingredient
POTATO LATKES	8	Large Potatoes
	2	White Onions
	1	Egg
	1 teaspoon	Marjoram
	1 teaspoon	Caraway seed
	To taste	Maldon Salt
	3 Tablespoons	Matzo Meal
	For Frying	Olive oil and Schmaltz
	4 Strips	Smoked Salmon
	250ml	Sour cream
	2 tablespoons	Horseradish
	1 Cup	Micro greens
	Dressing- 2 Tablespoons	Olive Oil
	1 tablespoon	White Balsamic vinegar
	1 teaspoon	Dijon mustard
	To taste	Salt and Pepper
BORSCHT INGREDIENTS	3kg	beetroot, scrubbed and cut in halves.
	3	white onions finely chopped
	3	Carrots - chopped
	5	Sticks Celery - Chopped
	2	Medium Turnips
	3	Garlic cloves - minced
	1.5 teaspoons	Ginger - grated
	2 L	chicken stock
	Dash	Balsamic Vinegar
	Garnish	Freshly chopped dill, chives and coriander
METHOD – POTATO LATKES	Boil potatoes in skins for 5 minutes and cover with cold water to prevent discolouration. Grate potatoes and onions on rough setting. Wrap in dish cloth and twist to remove all excess moisture.
	Place into a bowl and add caraway seed, marjoram, salt n pepper and egg. Mix through manually.
	Heat oil and schmaltz in frying pan. Create small potato patties and fry Latkes in schmaltz and olive oil until golden brown.
	Drain on paper towels and keep warm until ready to serve. Top potato Latkes with swirls of smoked salmon and a teaspoon of horseradish cream and chopped dill.
	Top potato Latkes with swirls of smoked salmon and a teaspoon of horseradish cream and chopped dill.
METHOD – BORSCHT
	Oven to 180 degrees. Roast beetroot until tender. Let beetroot cool and then peal skins
	Sauté onion, carrot, celery and turnips until tender. Add minced garlic. Add roast beetroot chopped into small chunks
	Add chicken stock, salt and pepper and simmer slowly, approximately 40 minutes till vegetables are tender. Blitz in MagiMix until velvet consistency.
	Return to pot, season to taste and add fresh ginger. Serve soup warm, garnish with a dollop of sour cream and chives, dill and coriander.

NAME OF DISH	Rudolfini Birds of Prague Tender beef roulades with a mosaic filling of bacon, sausage, gherkin and egg, slow cooked in a piquant sauce. Served with steamed rice and fine green beans dressed in a light vinaigrette.
RECIPE SERVES (no of people)	6
PREPERATION TIME	2 hours
INGREDIENTS – ROULADES	Quantity & unit	Ingredient
	6	Large slices of sirloin schnitzel
	4 Tablespoons	Dijon mustard
	4	Hard boiled eggs
	4	Medium gherkins
	4	German Sausages
	4 Slices	High fat Bacon
	Butchers String
SAUCE	2	Chopped Onions
	1 packet	Bacon
	750ml	Beef Stock
	2	Tomatoes, diced
	To Taste	Salt and pepper
	2Tablespoons	Flour

SIDE	1.5 Cups	Basmati Rice
	1 Packet	Green beans
METHOD	1. Flatten sirloin schnitzels with a meat mallet. Spread schnitzels with mustard.
	2. Place egg, sausage, bacon and gherkin in center of schnitzel. Fold over and tuck as parcel and tie with butcher’s string.
	3. Spread the outside of the parcels with mustard. Brown parcels in a Dutch oven with a tablespoon of oil. Remove from pot.
	4. Sauté onion in a pot, add bacon, beef stock and 2 tablespoons of Dijon mustard. Return meat parcels to the pot with sauce.
	5. Pre-heat oven to 160 degrees, place pot in oven for approximately 2 hours or till meat is very tender. Remove meat from pot and discard butcher’s string.
	6. Check seasoning of sauce and blitz with hand blender. Pour sauce through fine sieve. Return meat to sauce and heat through gently.
	7. Soak 1.5 cups of rice in cold water. Boil water in medium sized pot, add salt and rice and boil for 7 minutes. Drain rice and rinse through with cold water, place in colander and return to stove top and steam for 10 minutes.
	8. Top and tail green beans, steam in bamboo steamer until bright green and al dente. Plunge the beans into cold water to preserve colour. Whisk together olive oil, white balsamic vinegar, dijon mustard, salt and pepper.
NOTES	To Serve: Fill a ramekin of steamed rice and turn out onto a warm plate. Cut Spanish bird in half, expose mosaic and arrange on plate with a ladle of sauce. Garnish with parsley and serve immediately. Serve beans as a separate side dish.

NAME OF DISH	Slavic Seduction A trio of desserts.
RECIPE SERVES (no of people)	6
PREPERATION TIME	2.5 hours
INGREDIENTS	Quantity & unit	Ingredient
VANILLA CRESCENTS	2 cups	Flour
	1 cup	Unsalted butter
	2	Egg yolks
	1 cup	Hazelnuts - ground
	1 packet + 1 Pod	Vanilla sugar and Vanilla pod
	¾ cup	Icing sugar
	pinch	Salt
	Dusting
	½ cup	Icing sugar
	1	Vanilla pod
METHOD	Place all ingredients in a large bowl and knead until thoroughly combined. Shape the dough into a log and wrap with plastic wrap. Chill in fridge for at least an hour.
	Preheat oven to 175° C. Cut off small pieces of the dough and shape into crescents. Place crescents onto parchment-lined cookie sheet.
	Bake on middle rack for 10-12 minutes, until edges begin to turn golden. While still warm, carefully place the cookies into the icing sugar, dusting them all over.
	When cool, dust with sugar again. Store in an airtight container.

Kwaku Owusu

NAME OF DISH	Catch me ‘bao’-side how bout that?
RECIPE SERVES (no of people)	6 - 8
PREPERATION TIME	4 hours
INGREDIENTS	Quantity & unit	Ingredient
	4 Cups	Flour
	230ml	Warm Water
	30ml	Milk
	1 tbs	Yeast
	4	Chicken fillets
	250ml	Buttermilk
	To taste	Salt and pepper
	3 tbs	Soy Sauce
	3 tbs	Honey
	1 tbs	Chili paste
	2 tbs	Brown sugar
	2 tbs	Crushed garlic
	1 tbs	Crushed ginger
	1	Small cucumber
	1	Golden apple
	1 handful	Coriander
	2	Spring onions
METHOD	Combine dry ingredients in a mixing bowl
	Water and milk in a jug
	Combine wet and dry mixes and mix with a spoon and then by hand
	Kneed for 10 minutes
	Place into an oiled bowl and cover with clingwrap, allow to proof for 2 hours.
	Kneed risen dough for 5 minutes and separate into 10 balls
	Roll dough out into circles
	Brush the top side with oil and fold over in half
	Allow to proof on a baking sheet until steaming
	Cut chicken into bite sized chunks Season with salt, pepper and garlic flakes Place into a bowl and add buttermilk Cover and let marinade for 1 hour or overnight Mix flour, pepper, paprika and baking powder together Heat a deep pot with 500ml of oil Remove chicken pieces from buttermilk mix and coat with flour coating Place chicken pieces into hot oil and fry for 5-7 minutes Place on a drip tray to cool
	Mix soy sauce, honey, apple cider vinegar, sugar, chili paste and ginger into a sauce pan. Bring to a simmer and reduce to ¾ size.
	Cut cucumber into thin chip slices Mix in coriander leaves Add thinly sliced spring onion.
	Steam bao buns before serving and assemble dish
NOTES

NAME OF DISH	Never skip leg day
RECIPE SERVES (no of people)	4 - 6
PREPERATION TIME	1 hour
INGREDIENTS	Quantity & unit	Ingredient
	4 x 500g	Lamb shanks
	500ml	pinotage
	6 cloves	Crushed garlic
	2	Bay leaves
	2 tins	Chopped tomatoes
	1 tin	Tomato paste
	1 cup	Chicken stock
	2 tbsp	Flour
	1	Large onion, diced
	1 tbs	Chili powder
	3 sprigs	rosemary
	2	Large carrots
	2 stalks	Celery
	4	Large potatoes
	2 handfuls	Bay leaves
	150g	Butter
	½ cup	Cold milk
	To taste	Salt and white pepper
	300g	Mixed baby carrots
	4 bulbs	Fennel halved
METHOD	Lamb Season lamb with salt and pepper Coat lightly with flour Sear lamb over a hot skillet Place into slow cooker Add the other ingredients into the slow cooker and cook for 6 hours on low Once lamb is cooked allow it to cool inside the slow cooker for 20 minutes Remove lamb and pour liquid mixture into a sauce pan Reduce by half and add mint leaves to make red wine and mint sauce
	Mash Season lamb with salt and pepper Coat lightly with flour Sear lamb over a hot skillet Place into slow cooker Add the other ingredients into the slow cooker and cook for 6 hours on low Once lamb is cooked allow it to cool inside the slow cooker for 20 minutes Remove lamb and pour liquid mixture into a sauce pan Reduce by half and add mint leaves to make red wine and mint sauce Boil baby carrots and grill fennel

NAME OF DISH	Sugar and spice, everything nice
RECIPE SERVES (no of people)	6
PREPERATION TIME	4 hours
INGREDIENTS	Quantity & unit	Ingredient
	Biscuit Base
	6	Large eggs
	500ml	Fresh Cream
	3 tbs	brown sugar
	3 tbs	White sugar
	2	Cinnamon bark
	1 tsp	Grated nutmeg
	5	Cloves
	3 tsp	Powdered sugar
METHOD	Mix 6 egg yolk with 3 tbs white sugar and whisk In a pot boil 500ml of heavy cream Add nutmeg, cloves and cinnamon Bring to a simmer and remove. Mix egg yolk and cream mixture in a jug Decant into ramekins Place ramekins to a water bath and baked for 20 minutes Once baked, put in fridge to set for at least 3 hours Cover in powdered sugar and brulee with a torch Serve once sugar has hardened

Ruvin Segadevan

NAME OF DISH	Kebab in a hurry (Kebab served with homemade flatbread and mint chutney)
RECIPE SERVES (no of people)	4-5
PREPERATION TIME	60 minutes
INGREDIENTS	Quantity & unit	Ingredient
	2 trays (16-18 Kebabs)	Iqbal’s Mutton fingers
	Tomato Chutney
	2-3 tbsp.	Sunflower Oil
	6-8 whole ripe to over ripe	Tomatoes
	2-3 (depends on heat)	Green chilies
	1	Sprig Curry leaves
	½ finely chopped	Onion
	2 finely minced	Cloves garlic
	2	Bay Leaf
	1 Tsp.	Turmeric powder
	1-2 Tbsp.	Chilli Powder
	3-4 Tbsp.	Sunflower Oil
	½ Tsp.	Jeera (cumin) powder
	2	Bay Leaves
	To taste	Salt
	*Mint Chutney*
	½-1 cup	Mint leaves
	½ -1 cup	Coriander leaves
	3-6 Tbsp.	Plain Yogut
	1-2 Tbsp. each	Ginger/garlic paste and Chillli paste
	Juice of ½ -1	Lemon
	2-3 Tbsp.	Sugar
	*Homemade Naan Bread*
	2 cups	plain flour
	1 ½ tsp	bicarb soda
	1 ½ tsp	bicarb. soda
	1 tsp	caster sugar
	1 tsp	salt
	½ cup	yoghurt
	½ cup	milk
		melted ghee or butter
METHOD	*Kebabs*
	In a pan add 2-3 Tbsp. oil and allow to heat on medium. Once oil/pan hot fry mutton fingers until cooked and set aside. Or can be grilled on an open fire or gas braai using wooden skewers
	*Tomato Chutney*
	Grate or dice tomatoes into fine pieces without using its skin.
	On low heat, heat a pot and add in 3-4 tbsp. sunflower oil and allow to heat.
	Once oil is hot add 2 bay leaves until aroma is present
	Now add in chopped onions and curry leaves and allow to soften.
	Now add the garlic to the onions and curry leaves and allow to cook for about 2-3 minutes.
	Now add in all powder spices (Jeera, Turmeric, and Chilli) as well as fresh green chillies. Give it a nice mx and allow to cook for about 1 minute.
	Now add in tomatoes and salt to taste, while increasing heat to medium, close lid and allow to cook forming a nice dry chutney.
	Once chutney is cooked can either add kebabs to the pot and simmer on low or server kebabs with chutney over.
	*Mint Chutney*
	Blend all the ingredients together until the chutney is smooth. Season with salt and set aside in the fridge to chill.
	*Homemade Naan Bread/Flat Bread*
	Place the dry ingredients into a bowl, add yoghurt and milk and mix to a smooth dough. Cover and rest for 15 minutes.
	Heat a cast iron frypan over high heat
	Divide dough into 6-8 balls and using a rolling pin, roll them into rounds or long disc shapes, using butter to avoid the dough sticking to the bench.
	Brush some water on one side of the naan and cook this side down in the hot pan. Once the naan starts to cook, turn and cook. Remove from the heat and brush with melted ghee. Set aside.
NOTES	Kebabs should be thawed and not frozen, can be cooked on an open fire/gas braai with wooden skewers through them For a runny chutney can blend with a stick blender. Depending on heat preference can add more or less chilli powder and fresh green chilli Server with Naan, Roti or fluffy white rice. Garnish with coriander/Dhania when serving Heat naan when need to serve and if need be brush again with melted butter. Can be served whole or cut into small pieces. Can add garish of rocket and picked onion salad or red shredded lettuce.

NAME OF DISH	It’s a mix, dhal’ling Layered Lamb Breyani served with Dhal, Raita, Pickle and side of Carrot salad.
RECIPE SERVES (no of people)	4 - 6
PREPERATION TIME	2 ½ - 3 hour
INGREDIENTS	Quantity & unit	Ingredient
	1 kg	Lamb pieces
	1-2 tsp.	Garam masala powder
	4-6 tsp. (preference)	Chilli Powder
	1-2 tsp.	Turmeric powder
	2-3 tsp.	Dhania/Jeera Powder
	1-2 heaped tsp.	Jeera seeds
	2-3 sprigs	Curry leaves
	½ bunch each	Dhania and mint leaves
	1 sprig	Fresh rosemary
	Small pinch	Fresh thyme
	4-6 (depending on preference)	Fresh green chilli
	4	Red chilli
	2-3 tbsp.	Crushed ginger and garlic
	¾ cup	Maas or sour milk
	4 medium sized	tomatoes
	1	Cinnamon stick
	1	Star aniseed
	2-3	Onions slivered
	1	Cup lentils
	2	Cups rice
		Egg yellow food coloring
		Small cubes of butter optional qty
	½	Sun flower oil
	6	Large potatoes cut into ¼
	To taste	salt
	5-6	Cardamom pods
	*Dhall Curry*
	1	Whole onion chopped
	2	Tomatoes finely chopped
	2 of each	Whole spices: Bay leaves Elachi pods Star aniseed Cloves Cinnamon sticks
	1-2 tsp.	Crushed ginger and garlic mix
	Desired 4-6	Amount chillis
	1-2	Sprigs curry leaves
	1-2 tsp.	Of the following powder spices: Dhania Jeera Garam masal Chilli powder Pinch Turmeric
	2 cups	Boiled yellow split pea dhall
	2-3 tbsp.	Sunflower oil
	To taste	Salt
	*Homemade Raita*
	½	Cucumber
	½ cup	Maas/Sour Milk
	To taste	Salt
	¼ cup	Fresh mint leaves
	Less than ¼ cup	Dhania
	1-2	Fresh green chilli
METHOD	Breyani: Meat To prep the night before
	Wash and drain the lam and set aside in a deep dish/container with a tight fitting lid that will fit into fridge.
	In a food processor add the following: Tomatoes Chillies Dhania Mint Thyme Rosemary Curry leaves Process until all ingredients are finely chopped or almost like a puree.
	To this mix add the following: Whole spices Powder spices Mass/sour milk Ginger/garlic Salt to taste Process until well combined.
	Pour well combined mixture over the meat and close and place in the fridge to marinate overnight.
	Soak 2 cups rice over night or an hour before cooking. Wash when ready to cook, add rice to a pot along with and elachi (cardamom pods) and a cinnamon stick and some salt and boil for 15-20 minutes or until soft but not mushy and 90% cooked. Strain and and tint with egg yellow and allow to cool down.
	Boil lentils with a bit of salt. Boil until cooked but not mushy. Once cooked mix ¼ with precooked rice and save balance for layering with breyani
	Fry onion slivers until golden brown and crisp. Drain and set aside for layering with breyani.
	Lightly salt potatoes. Potatoes should be coloured in egg yellow and fried until semi cooked or in a microwave safe clay pot, add potatoes, along with 1/4 -1/2 cup water and egg yellow and microwave on high for 6 minutes or until potatoes have soften and not become mashed.
	Pour ½ cup of old into a heavy base pot with a tight fitting lid, heat on medium. Add the marinated lamb mixture. Allow this to cook for 1- ½ hour or until a thick chutney forms and meat is soft. Can cook longer on lower heat but ensure meat does not burn or catch on bottom of pot. When Masala start to dry remove of heat
	*To layer Breyani:*
	In an oven friendly pot layer with: ½ rice, cooked meat/masala mix, potatoes placed in between meat mix, lentils, ¾ friend of the fried onions, balance of the rice and friend onions. Add blobs of butter and cover with lid or foil.
	Place pot in a preheated oven at 180’ C for 20-35 minutes
	*Dhal curry*
	In a pot on medium heat, add oil and braise onion along with whole spices.
	Add ginger and garlic mix and cook for a few minutes
	Add powder spices, chilli, curry leaves and diced tomatoes, mix and cover to cook until oil appears on the top forming like a chutney
	Once chutney formed add in boiled dhall and salt to taste
	Cover and let cook for 10-15 minutes on medium to low heat, garnish with fresh dhania once cooked.
	*Homemade Raita*
	In a food process combine all ingredients expect cucumbers and process until finely mixed. Taste and adjust with mint leaves to have a mint taste. Last add in cucumber and salt to taste. taste

NOTES	Key is to use warm or cool rice and not hot steamy rice. Serve with homemade pickles and a simple carrot salad. Can serve as individual components and allow guest to dish up for self or serve breyani with all side accompaniments served separate. Breayni is best enjoyed with an ice glass of coke or beer

NAME OF DISH	A fork-full of joy
RECIPE SERVES (no of people)	6-8
PREPERATION TIME	2 hours
INGREDIENTS	Quantity & unit	Ingredient
	Biscuit Base
	2 cups	Tennis Biscuits crushed
	½ cup	Melted unsalted butter
	2 cups	Mini tennis biscuits
	Filling
	500ml	Fresh whooping cream
	1	Tin caramel delight
	1	Slab of each: pepper mint crisp chocolate Cadbury Mint Aero Mint
		Mint leaves to garnish
	*Homemade ice cream*
	¾ cup	water
	1 ¼ cup	Coconut milk
	2/3 cup	Sugar
	2/3 cup	Coco powder
	¼ tsp.	Salt
	175g	Finely chopped dark chocolate
	½ tsp	Vanilla essence
METHOD	*Pepper mint tart*
METHOD	1. Using a food processor crumb the biscuits finely. Add to large mixing bowl and add melted butter. Mix until well combined
	2. Press the mixture into the base of your individula tins or spring form pan, place in the fridge to firm up.
	3. Whip the fresh cream until stiff
	4. Fold in the caramel into the cream mix and gently combine until well mixed.
	5. Grate the mint crisp and add this to the cream mix.
	6. Remove base mix from fridge and layer with cream mix half way, place mini tennis in between along with crushed Cadbury chocolate and then layer with cream mix again. Continue to layer depending on size of glass and or pan or desired amount of layers
	7. On top of final layer, to finish sprinkle crushed aero chocolate and pepper mint crisp.
	8. Place in fridge and allow to set for about 2-3 hours or until serving. Garnish with a piece of mint chocolate and a mint leaf before serving.
	*Homemade chocolate ice cream*
	1. The day before, add ice cream churning bowel to freezer to chill for at least 10-12 hours
	2. Add the water, coconut milk, sugar, cocoa powder, and salt to a large saucepan and whisk to combine. Bring to a low boil over medium-high heat, whisking frequently. Once it reaches a low boil, continue cooking and whisking for 1 minute.
	3. Remove from the heat and add the chocolate and vanilla. Whisk until melted.
	4. Then transfer to a mixing bowl and chill in the fridge for 2 hours or until room temperature or cooler. Optional: To remove any graininess, add to a blender and blend for 30 seconds on high.
	5. Add your chilled base to the ice cream maker and churn according to the manufacturer’s instructions – about 30 minutes or until it looks like soft serve
	6. Enjoy as soft serve, or transfer dish or loaf pan, cover securely, and freeze for 4-6 hours, or until firm
	7. Let thaw 10-15 minutes before serving to soften. Use a hop scoop to ease scooping.
Notes	Layers depend on your desire Garnish with dusting of chocolate Can drizzle peppermint sauce on or side of ice cream Serve with a mint leaf and chocolate pieces. Option to add a bit of canned whipped cream for creative decoration. Dust a fork with coco on the plate before serving or a wipe of chocolate sauce on serving plate for aesthetic. Can brush the inside of the glasses with chocolate sauce before layering to add extra chocolate flavour.