Come Dine With Me South Africa 7: Episode 12 recipes

Written by TVSA Team from the blog BBC Lifestyle on 17 Mar 2022
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Come Dine With Me SA Season finale!

That's it folks. The final episode of Season 7 aired on Wednesday 16 March and its was awks affair filled with antagonism between contestants, sparked by Lando who seemed intent on having a go at everyone, with Robin at the centre of her firing line.

Thankfully the episode was won by Zen-lovin' yogi Kgothatso who scored an impressive 24 points.

Your cookbook of everyone's recipes:

Joshua Kadish

NAME OF DISH	Home-made Butternut Panzerotti (with burnt butter and sage sauce)
RECIPE SERVES (no of people)	4 - 6
PREPERATION TIME	1-2 hours
INGREDIENTS	Quantity & unit	Ingredient
	300g	Flour
	Pinch	Salt
	3	Jumbo Eggs
	300g	Butternut
	1 tsp	Honey
	To taste	Salt and pepper
	1 cup	Milk
	100g	Butter
	Handful of Leaves	Sage
	Handfull	Bread Crumbs
	To Taste	Chili Salt
METHOD	In the food processor, blitz flour and salt together. Add eggs and slowly blitz the eggs and flour together until it forms a dough. Take the dough out of the food processor and wrap in glad wrap. The dough must set in the fridge for at least 30 minutes. While the dough is in the fridge, start preparing the filling. Put butternut in the microwave until soft. Once butternut is cool, mash it up with a touch of honey (to taste). Add salt if needed. Allow butternut to cool. Prepare counter surface for the pasta (generously sprinkle flour over counter top). Roll pasta in pasta roller. Roll to about number 5 or 6 in thickness. Cut pasta circles out with cookie cutter. Make sure the pasta and cookie cutter both have flour on the surfaces. Fill the circles with butternut filling. (about 1 spoon) Lightly tap the edges of the pasta circles with water. (do not drown in water) Close pasta circles very tightly and squish out any air bubbles. Make sure the pasta surface is covered with a very thin layer of flour. Cover a baking tray with a tea towel and carefully place the pasta on the tea towel. Cover with another tea towel and leave until ready to cook. Boil a pot of water with salt. Once the water is boiling, place the pasta in the boiling water for about 10 minutes or until el dente. When the pasta is cooked, strain the water off in a strainer. Place butter in a pan. Allow to simmer on a medium heat. Add sage and cook until crispy. In a separate pan, heat a touch of oil. Once oil is hot, add bread crumbs. Watch very carefully as the crumbs burn quickly. Allow bread crumbs to brown. Pour butter and sage mixture on top of pasta and mix in. Top with crispy bread crumbs.

NAME OF DISH	Honey Dijon Mustard-Crusted Lamb Chops and Harissa Potatoes
RECIPE SERVES (no of people)	4 - 6
PREPERATION TIME	1-3 hours
INGREDIENTS	Quantity & unit	Ingredient
LAMB RACK	2 TBS	Dijon Mustard
	2 TBS	Fresh or dried rosemary (crushed)
	2 TBS	Fresh or dried mint flakes
	4 tsp	Honey
	½ TSP	Coarsely Ground black pepper
	2 kge	Lean Lamb Rack
POTATOES	5 – 8	Potatoes
	1 Cup	Salt
	½ Cup	Cooking Oil
	½ Cup	Harissa Spice
METHOD	Heat air fryer to 180. In a large pot, boil potatoes with salt. Once the potatoes are soft, strain them off. Place the soft potatoes in a bowl. Drizzle generously with oil. Sprinkle harissa spice on top of the potatoes. Place potatoes in the air fryer. Turn the potatoes every 15 minutes. Basic green salad to accompany mains (mix ingredients and add light dressing).

NAME OF DISH	Chocolate Fondant and Homemade Vanilla Ice-Cream
RECIPE SERVES (no of people)	4 - 6
PREPERATION TIME	2 hours
INGREDIENTS	Quantity & unit	Ingredient
FONDANT	Handful	Cocoa powder for dusting
	200g	Dark Baking Chocolate
	200g	Dark Chocolate
	4	Eggs
	4	Egg Yolks
	200g	Castor Sugar
	180g	Flour
	250g	Butter
ICE CREAM	1	Egg Yolk
	1	Egg
	3 cup	Sugar
	1 cup	Milk
	1 cup	Cream
	2 tsp	Vanilla
	1 Can	Caramel
METHOD	Prepare moulds with butter and cocoa powder. Melt butter and chocolate until smooth and runny. Do not let the chocolate burn. Let the chocolate cool. Whisk egg yolks and sugar together until it forms stiff ribbons. The eggs should turn to a light yellow colour. Sift in flour to the egg and sugar mixture and fold until well combined . Slowly fold the chocolate into the egg mixture. Do not over mix. Carefully pour the mixture into prepared moulds. Let fondants set in the fridge for as long as possible. Preheat the oven to 200 . No fan. Place fondants in the oven for about 12 minutes. The tops must form a light crust. Take fondants out of the oven and let cool for a few minutes. Carefully take the fondants out of the moulds. Make sure the moulds aren’t too hot, else they will break when taken out of the moulds. ICE CREAM 1. Make sure the ice-cream churner is frozen. 2. Whisk egg, egg yolks and sugar until light and fluffy. 3. Heat milk and cream together on a low heat in a pot. Wait until the milk is slightly bubbling. 4. Take milk and cream off the heat and slowly whisk the milk mixture into the egg mixture. 5. Whisk until smooth. 6. Put the mixture back in the pot on a low heat and allow to thicken. 7. Watch the mixture carefully so that it doesn’t burn. 8. Add vanilla and mix. 9. Put the mixture in a bowl and allow the mixture to cool. 10. Once cooled, pour into the churner. 11. Add caramel. 12. Allow the mixture to churn for about an hour. 13. Once it has started to harden, pour mixture into your mould. 14. Cover the moulds with glad wrap or Tupperware cover. 15. Put mould in the freezer until ready to serve.

Kgothatso Meka

NAME OF DISH	Prawn and Spicy Chorizo with Crusty Bread
RECIPE SERVES (no of people)	4 - 5
PREPERATION TIME	25mins
INGREDIENTS	Quantity & unit	Ingredient
	100g	Chorizo
	½	Large onion finely diced
	Half a bag	Prawns / shrimp
	¾ cup	White wine
	¾ cup	Chicken stock
	2	Red chillies
	½ cup / bunch	Coriander & parsley
	1tsp	Paprika
	To taste	Salt and pepper
	6 Slices	Sourdough bread
	100g	Butter
	10g	Chives
METHOD	Pour olive oil in a pan and render the chorizo on low heat for a few minutes. One ready then pour out into a separate dish. Leave a bit of oil on the pan. In the same pan, fry the onion, garlic, paprika, chilli. When ready pour into same dish as the chorizo. Using same pan again, fry the prawns. Add some white wine and reduce for a minute or so. Add chicken stock. Then add the chorizo & onion mixture. Simmer for 1 – 2 minutes
	While this is on to simmer, make your garlic butter for sourdough. Mix the garlic purée with the butter and chives and spread onto sourdough. Grill the bread until toasted.

NAME OF DISH	Herb Crusted Rack of Lamb with Fondant Potatoes and Root Veggies
RECIPE SERVES (no of people)	4 - 6
PREPERATION TIME	1.5 hours
INGREDIENTS	Quantity & unit	Ingredient
	2 racks	lamb
	1 cup	Panko bread crumbs
	6 cloves	Garlic
	Few sprigs	Rosemary
	4	Anchovy fillets
	1 cup	Dijon Mustard
	Salt & pepper	To taste
	2 tbsp	Olive oil
	Red wine jus
	1/4 cup	Red onion / shallots
	2 tbps	Butter
	1 tsp	Chopped garlic
	4 tbsp	Thick gif balsamic vinegar
	1 tbps	Chopped basil
	¼ cup	Marsala Wine
	1 cup	Beef stock
	1 tbsp	Cornstarch dissolved in tbsp water
	Fondant Potatoes
	3	Large potatoes
	2 tbsp	Butter
	2 tbsp	Olive oil
	1 cup	Chicken stock
	1 Bunch	Thyme
	Carrots with a twist
	2 bunches	Mixed carrots
	1 can	Tinned litchees
	1 packet	Parsley
	2 tbps	Corn flour mixed with water
	50g	Butter
	Salt and pepper to taste
METHOD	Lamb: Blend panko breadcrumbs, rosemary, garlic, anchovies, salt & pepper in a blender. Pour mix into a pan with olive oil and brown the mixture. Pour mixture into separate dish. Put salt & pepper on lamb. Then sear in heated pan with olive oil. Remove from pan a rest for 5 mins. Spread Dijon mustard all over the lamb. Then cover lamb with bread crumb mixture. Roast lamb in oven for +-30mins (until lamb is about 60 degrees inside)
	Fondant Potatoes: Peel potatoes and cut into thick cylinders. In a large pan, add the oil and heat it for a few seconds over high heat, but without burning it. Cook potatoes until golden on the bottom, about 5 minutes. When the bottom of the potatoes has turned golden, turn them gently and add the butter, garlic and rosemary. Cook potatoes for another 5 minutes, until the other side of the potatoes is also golden. Now add the hot chicken broth to the pan and place the pan in the oven. Cook the potatoes until tender: about 25-30 minutes. Once cooked, cover them with chopped rosemary
	Red wine jus: In a saucepan, heat the olive oil and add the shallots. When they are a light golden brown, add the garlic, balsamic and the red wine, the basil and let it reduce until about ¾ - 1 cup remains. Keep tasting the sauce until you are happy. Add the stock and let it cook for a few more minutes. Add cornstarch mixture and stir until smooth. (ONLY if needed it). Strain the sauce. Add butter off the heat and adjust the salt and pepper to your liking.
	Carrots with a twist Boil carrots in seasoned water for 15mins. Drain off water and add the litchees with their syrup and then bring to gentle simmer. Mix cornflour with ¼ cup water and add to the carrots. Once sauce starts to thicken then lower heat. Add butter and parsley right before serving.

NAME OF DISH	Saffron Poached Pear with Chocolate Sauce and Creme Anglaise
RECIPE SERVES (no of people)	4
PREPERATION TIME	6 hours
INGREDIENTS	Quantity & unit	Ingredient
	Poached pear
	3 cups	Sugar
	3 cups	Water
	30g	Saffron
	5 cloves	Star anise
	2	Cinnamon sticks
	1	Large lemon
	4	Firm pears
	Chocolate sauce
	90g	Dark chocolate
	2 tbsp	Sugar
	2 tbsp	Corn syrup
	2 tbsp	Milk
	3 tbsp	Unsalted Butter
	¼ cup	Whipping cream
	1/3 cup	Sliced almonds
	Crème Anglaise
	1 cup	Milk
	1 cup	Cream
	1 tsp	Vanilla extract
	4	Large egg yolks
	3 tsp	Sugar
METHOD	Poached pears: Peel the pears (leaving the stem on,) and scoop out the core from the bottom of the pear. Bring the sugar and water to a simmer in a medium saucepan over medium-high heat. Cut the lemon in half, squeeze the juice into the pot and add the lemon halves as well. Add the pears to the liquid, ensure a gentle simmer is reached and then cover the surface of the liquid with a pieces of parchment cut to fit inside the pot, and top this with a small plate or lid, to keep the pears under the surface of the liquid. Poach the pears for about 20 minutes, until they are tender when pierced with a fork or skewer. Remove the pot from the heat to cool, and then transfer the pears and the liquid to a bowl to chill until ready to serve.
	Crème Anglaise: Heat the cream & milk in a small saucepan over medium heat, along with the vanilla extrct until it just begins to come to a simmer. Whisk the egg yolks and sugar in a small bowl. Slowly pour the hot cream into the egg mixture while whisking constantly, and add this back to the pot. Stir the cream (still over medium heat) until it coats the back of the spoon, about 4 minutes. Pour the crème anglaise through a strainer and cover the surface of it directly with plastic wrap. Cool to room temperature and then chill completely.
	Chocolate sauce Stir the cream, chocolate, butter, milk, brown sugar, corn syrup and salt together in a saucepot over medium-low heat until melted and smooth. Remove the sauce from the heat and serve warm or chill for later use. The sauce can be reheated to make it more pourable.
	Sliced almonds Toast almonds on a medium heat for a few minutes until brown.

Landa Willie

NAME OF DISH	Gnocchi and Tomato Sauce Topped with Parmesan Cheese and Fresh Herbs
RECIPE SERVES (no of people)	6 - 8
PREPERATION TIME	2 hours
INGREDIENTS	Quantity & unit	Ingredient
	3 tbsp	1 tablespoon olive oil
	1	1 tablespoon butter
	2	3 cloves garlic minced
	½ cup / bunch	Coriander
	2 tbsp	2 tablespoons tomato paste
	1tsp	Ginger & garlic paste
	To taste	Salt and pepper
	1	1 chicken stock
	4 tbsp	1 Italian seasoning
	4	4 potato
	1 cup	1 grated mozzarella
	1 cup	1 cup freshly grated parmesan cheese
	Handful	Small handful fresh basil sliced thin
	1 cup	Flour
	4	Tomatoes
METHOD	Prepare gnocchi dough and cut up in little block. Freeze for a few hours
	Start making the tomato sauce
	Add the oil and butter to a deep skillet over medium heat. Once it's hot, add the garlic and cook for 30 seconds.
	Bring tomatoes to boil, peel and blend until smooth
	Add the tomatoes, tomato paste, chicken broth, and Italian seasoning to the pan. Give it a stir.
	Stir in the gnocchi. Let it cook, stirring fairly often so it doesn't stick to the bottom of the pan, until it's cooked through (about 5-7 minutes).
	Add fresh rosemary and basil
	Stir in the mozzarella, parmesan, and basil until the cheeses melt.
	Season with salt & pepper as needed and serve immediately. Sprinkle grated parmesan cheese on top and serve
NOTES

NAME OF DISH	Slow Roasted Salmon on Top of Stuffed Potato Cakes Served with Fresh Salsa Salad and Balsamic Drizzle
RECIPE SERVES (no of people)	4 - 6
PREPERATION TIME	1 hour
INGREDIENTS	Quantity & unit	Ingredient
	3	3 large plum tomatoes, coarsely chopped
	1 tbsp	1 tablespoon chopped fresh tarragon
	3	3 shallots, coarsely chopped
	1 tbsp	1 tablespoon chopped fresh basil
	1	1 tablespoon chopped fresh chives
	1	1 tablespoon fresh lemon juice
	2 tbsp	2 tablespoons of balsamic vinegar
	1tsp	Salt
	3 tbsp	2 tablespoons extra virgin olive oil
	4	4 salmon fillets
	3 tbsp	Freshly ground black pepper
	2	Tomatoes, diced
	4	Potatoes
	1 tsbp	Fresh coriander
	1 cup	Flour
	500ml	Sunflower oil
	1 tsbp	Fresh garlic
	1 tbsp	Tarragon
METHOD	Blanch the tomatoes, then peel, core and dice Then put them into ice water for 1 minute. Drain the tomatoes and peel off and discard the skin.
	Cut the tomatoes into quarters, remove the core and seeds, and dice the flesh. Combine tomatoes, herbs, olive oil, salt Whisk together lemon juice, vinegar, onions
	Boil potatoes and make a dough. Add rosemary and season to the potato dough and shape it into circles.
	Fry potato cakes for 10 min.
	Arrange salmon fillets on an oiled baking tray. Drizzle with olive oil and season lightly with salt.
	Make garlic butter sauce and brush the salmon with the garlic butter sauce. Season the salmon with pepper and salt and bake Serve salmon on top of potato cakes with salsa, pineapple chunks and reduced citrus balsamic
NOTES	Serve salmon on top of potato cakes with salsa, pineapple chunks and reduced citrus balsamic

NAME OF DISH	Chocolate Cigars with Homemade Ice Cream
RECIPE SERVES (no of people)	6
PREPERATION TIME	4 hours
INGREDIENTS	Quantity & unit	Ingredient
	8	Sheets of phyllo pastry
	3	Egg whites
	2	Chocolate slabs
	1 bottle	Chocolate sauce
	4 tbsp	Icing sugar
	500ml	Sunflower Oil
	For ice cream
	1 tsp	1 litre milk
	1/2 cup	1/2 tablespoon corn flour
	2	1 cup fresh cream
	1 tsp	1 cup sugar
	1/4	2 teaspoon vanilla essence
	Meringue
	4	Egg whites, room temperature
	¼ cup	Fine sugar
	1 tsp	Cream of tartar
	1 jar	Lemon curd
METHOD	Boil the milk and keep stirring. take a small bowl and add 1 teaspoon cornflour into the milk mixture, stir it into a smooth paste.
	Add sugar to the blend
	Add the fresh cream and vanilla essence and mix well. Pour the mixture into a container. Cover the container with an aluminium foil and freeze
	Freeze & serve with chocolate cigars

Robin Dunlop

NAME OF DISH	Creamy Garlic Chicken Livers
RECIPE SERVES (no of people)	4
PREPARATION TIME	1 ½ hour
INGREDIENTS	Quantity & unit	Ingredient
	250 g	Chicken Livers
	1 cup	Milk
	50 - 100g	Chorizo
	1Tb	Tomato Paste
	1Tb	Garlic
	2Tb	Olive Oil
	¼ cup	Butter
	1Tb	Lemon Juice
	½ cup	White wine (optional)
	To taste	Italian herbs, paprika
	To taste	Salt and pepper
	¼ cup	Cream
	1 loaf	Bread of choice for toast
METHOD	Clean livers by slicing off sinewy parts. Soak in milk for approx. and hour to reduce bitterness
	Rinse livers in water, sear in olive oil and garlic
	Add in white wine and let cook off, add chorizo and brown. Then add butter, lemon juice, tomato paste, herbs and paprika. Salt and Pepper to taste. Reduce heat and simmer.
	Slice bread and toast, butter toast is optional.
	Add cream just before finishing cooking and stir in. Prevents the cream from separating.
	Serve with toast
NOTES	Fresh livers. If frozen livers, defrost before cooking. Add chili to taste if preferred. Use portuguese chicken spice or peri peri sauce for added heat

NAME OF DISH	Steak and Mushroom Sauce
RECIPE SERVES (no of people)	4
PREPARATION TIME	1 ½ hour
INGREDIENTS	Quantity & unit	Ingredient
	4 x 250g	Beef steak
	4Tb	Olive Oil
	2 tsp	Crushed Garlic
	2 tsp	Italian herbs
	1 tsp	Paprika
	To taste	Salt and Pepper
	100g	Mushrooms
	½ cup	Butter
	1Tb	Flour (possibly more)
	¼ cup	Milk
	½ cup	Cheese (cheddar/mozzerella)
	4	Potatoes
	1	Onion
	1	Egg
	Extra	Flour, herbs and paprika for frying
	1L	Frying Oil
METHOD	Mix in a small bowl, Olive oil, 1 tsp garlic, 1 tsp italian herbs, 1 tsp paprika, salt and pepper. Rub mixture over steaks and let marinade.
	Simmer mushrooms, 1 tsp garlic and butter in a pan.
	Add flour over mushrooms and stir, mix in milk until a creamy sauce forms. Add the rest of the italian herbs and the cheese.
	Heat a pan with a dash of olive oil, sear steaks for a minute on each side. Cook to preference.
	Slice Potatoes into chips and Onions into rings. Heat oil in a pot.
	Mix extra flour, italian herbs and paprika. Salt and Pepper to taste in a small bowl. (Cayenne pepper optional).
	Whisk egg in a separate bowl.
	Fry chips until golden brown and remove from oil.
	Dip onion ring into egg mixture then flour mixture and place in oil. Fry until golden brown.
NOTES	Serve with a side salad as desired. Let meat rest for 10 minutes before serving.

NAME OF DISH	The Tonight Show Dessert
RECIPE SERVES (no of people)	6 - 8
PREPARATION TIME	4 hours (overnight for ice cream)
INGREDIENTS	Quantity & unit	Ingredient
	Brownie
	150 g	Butter
	1½ cup	Sugar
	¾ cup	Cocoa powder
	¼ tsp	Salt
	1 tsp	Vanilla extract
	2	Eggs
	½ cup	Flour
	? cup	Pecans/ nuts/ choc chips (optional)
	Cookie Dough
	½ cup	Brown Sugar
	4 Tb	Butter
	¼ tsp	Salt
	21/4 tsp	Vanilla
	2 Tb	Milk
	10 Tb	Flour
	4 Tb	Choc Chips
	Salted Caramel Ice Cream
	1 ¼ cup	Sugar
	2 ¼ cup	Cream
	½ tsp	Salt
	1 cup	Milk
	3	Large Eggs
METHOD	Ice cream: Melt 1 cup of sugar in a pan until dark amber
	Add 1 ¼ cup cream to caramel and stir until all caramel has dissolved. Careful as caramel will splatter and boil when cream added. Pour into bowl and add salt. Allow to cool.
	In a sauce pan bring milk, sugar, vanilla and remaining cup of cream just to a boil. Remove from heat.
	Whisk eggs in a separate bowl. Slowly, in a stream, add hot milk mixture to eggs, constantly stirring.
	Slowly return egg/milk mixture to sauce pan on low heat. Constantly stirring, allow mixture to thicken so it coats the back of the spoon when removing.Do not boil!
	Pour custard into a large bowl through a fine sieve. Stir through cooled caramel. Allow to cool for approx. 4 hours.
	Place cooled mixture into Ice Cream machine as per manufacturer’s instructions. Freeze overnight.
	Brownie: Line a baking dish and preheat oven to 165 degrees C.
	Simmer water in a pot. In a heat safe bowl, place butter, sugar, cocoa powder and salt, mix over pot until butter melts and mixture is warm.
	Allow mixture to cool so it’s not hot. Add vanilla amd eggs, stirring vigorously after each egg ensuring they do not scramble.
	When batter is thick and shiny, add flour. Stir until fully incorporated. Pour into prepared pan and spread evenly.
	Bake for 30-35 mins, checking that crust is well cooked and still fudgy in the middle. Use a toothpick to test, if toothpick has some moist crumbs the brownie is ready.
	Cookie Dough: Mix all ingredients except for flour and choc chips.
	Toast flour for 5 min at 165 degrees C to ensure no health risk. Add flour one Tb at a time until you have cookie dough texture.
	Incorporate choc chips. Wrap and refrigerate until ready to serve.
	Slice the brownie into blocks once cooled. Using a brownie as the base, place a scoop of cookie dough and a scoop of ice cream on top.
NOTES	Can incorporate nuts/ raisins/ sprinkles into cookie dough Each component is delicious on it’s own.