Come Dine With Me South Africa 8: Episode 5 recipes

Written by TVSA Team from the blog BBC Lifestyle on 10 Nov 2022
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It was week five of Come Dine With Me South Africa on Wednesday and we were in the Southern Suburbs of Cape Town with three people who stuck to their dress code and one who did not.

The four personalities were luxury hotel manager Kenny, blonde Dr "I get that a lot" Aimee, calorie-counting gym bunny Mmathabo, and hip-and-happening Pastor Jarrod.

It was Kenny who won the R10,000 plate after getting rave reviews for his tacos, ice cream sandwiches and hosting.

These are their recipes:

Mmathabo Nkuna

NAME OF DISH	Feta cheese with beetroot salad & grilled prawns
MENU PREP SEQUENCE (1^st, 2^nd, 3^rd)	Starter
RECIPE SERVES (no of people)	Serves 4
PREPERATION TIME	25 minutes
INGREDIENTS	Quantity & unit	Ingredient
	1 packet	Micro herbs, Chives
	400 grams	Mixed heirloom tomatoes
	200 grams	Feta cheese (grams), beetroot (grams), 2 avocados
	3 or 4 fruit pieces, pack of nuts	Strawberries and walnuts
	tablespoons	Dressing, 1 tbsp. balsamic vinegar, 1 tbsp. honey, 2 tbsp. olive oil
	30 grams	Garlic butter
	600 grams	Peeled prawns
	To taste	salt and pepper
METHOD	1. Wash the micro greens well and pat dry.
	2. Mix the beetroot, nuts, and feta cheese.
	3. Mix the dressing ingredients together and drizzle on salad.
	4. Grill the peeled prawns over a hot pan with garlic butter.
	5. Season with salt and pepper.

NAME OF DISH	Lamb curry with bulgar wheat
MENU PREP SEQUENCE (1^st, 2^nd, 3^rd)	Main
RECIPE SERVES (no of people)	Serves 4
PREPERATION TIME	1.5 hours
INGREDIENTS	Quantity & unit	Ingredient
	600 grams	Lamb knuckles
	2 tablespoons	Crushed garlic, ginger and mixed chillies, curry leaves
	2 tablespoons	Curry powder, paprika, dried mixed herbs, and spices
	500 ml	Chicken stock
	200 grams	Baby potatoes
	1	Onion
	2 tablespoons	Olive oil
	1 teaspoon	Mustard seed
METHOD	Finely chop your onion add to hot oil and brown with curry powder, spices, garlic, and chillies in pot
	Add the meat to the pot and brown
	3. Once the meat is coated in spices and brown add chicken stock, potatoes, and water. Season with salt and pepper
	4. Consistently check the curry and add water when necessary
	5. Add Bulgar wheat to water and cook until done

NAME OF DISH	Chocolate cake with vanilla ice-cream
MENU PREP SEQUENCE (1^st, 2^nd, 3^rd)	Dessert
RECIPE SERVES (no of people)	Serves 4
PREPERATION TIME	1.5 hours cake and 6 to 8 hours ice cream
INGREDIENTS	Quantity & unit	Ingredient
	500 ml	Fresh cream
	½ tin	Condensed milk
	1 teaspoon	Vanilla essence
	1 tin	Condensed milk
	300 grams	Dark chocolate
	250 ml	Sugar
	4 separated	Eggs
	125 ml	Cooking oil
	125 ml	Warm water
	2 tsp	Vanilla essence
	60 g	Cocoa powder
	250 ml and 2 tsp	Flour and baking powder
	¼ tin	Caramel
	packet	Cashew nuts
METHOD	1. Whisk cream until stiff
	2. Add condense milk and vanilla essence and fold gently
	3. Place the mixture in freezer for 8 hours.
	Heat cream for 1 minute and add chocolate, melt, and combine.
	5. Pre-heat oven at 165 degrees. Line bake tin with baking paper and spray with cook n bake.
	6. Mix sugar, egg yolks, oil, water, salt, and vanilla essence
	7. In a separate bowl with cocoa powder, flour, and baking powder
	8. In a separate bowl, beat egg whites until stiff.
	9. Mix all ingredients together and place in baking tin
	10. Cool cake for four hours, and dress with sauce and caramel melted cashew nuts. Serve with ice-cream.

Jarrod Eder

NAME OF DISH	Let’s DIY
MENU PREP SEQUENCE (1^st, 2^nd, 3^rd)	Starter
RECIPE SERVES (no of people)	4-5 People
PREPERATION TIME	6 Hours
INGREDIENTS	Quantity & unit	Ingredient
	12	Soft shell tacos
	400g	Black Beans
	1 kg	Pork Shoulder
	2 tsp	Salt and pepper
	½ cup	Onion
	2 tsp	Barbeque spice and Cumin
	2 cloves	Garlic
	½ cup	Orange Juice
	500g and 2	Sour cream and Avo’s
	1	Onion and Tomato
METHOD	Rub Pork with spices and garlic
	Place pork in slow cooker with juice
	Slow cook on med + high for 6 hours
	Shred apart and fry in remaining juices till brown
	Warm soft shells for 2 minutes
	Fry black beans for 5 min
	Chop onion, tomato,2 tbsp of coriander
	Serve with tacos, guacamole, sour cream, and sambal

NAME OF DISH	L.A.M.B
MENU PREP SEQUENCE (1^st, 2^nd, 3^rd)	Main
RECIPE SERVES (no of people)	4 People
PREPERATION TIME	30 Min
INGREDIENTS	Quantity & unit	Ingredient
	800g	Lamb Rib Chops
	24 Sticks	Fresh Asparagus
	16 Slices	Steaky Bacon
	800g	Sweet Potato
	5 tsp	Butter
	2tsp	Barbecue spices and herbs
	2 tsp	Salt and Pepper
	2 tsp	Olive Oil
METHOD	Braai Lamb Chops, 5 min per side
	Wrap asparagus sticks in bacon
	Air fry bacon wrapped asparagus for 8 minutes @180c
	Boil Sweet Potato for 15 min Mash and add 2 tsp butter
	Plate and drizzle balsamic glaze over bacon wrapped asparagus
NOTES	Season Chops with 2tsp salt, 2 tsp pepper, 2 tsp BBQ spice,2tsp herbs and oil drizzled over Wrap 3 asparagus sticks in 2 bacon strips, baste with melted butter

NAME OF DISH	Bloomin’ Good Dessert
MENU PREP SEQUENCE (1^st, 2^nd, 3^rd)	Dessert
RECIPE SERVES (no of people)	4 People
PREPERATION TIME	30min Active 6 Hours Ice-cream
INGREDIENTS	Quantity & unit	Ingredient
	60g	Coffee Beans
	4	Red Apples
	400ml	Whipped Cream
	400ml	Condensed Milk
	½ Cup	Vanilla Extract
	2 tsp	Cinnamon powder
	2 tsp	Sugar
	4 tbsp	Butter
METHOD	Whip cream on med/high until smooth
	Add condensed milk, whip on high until thick
	Stir in extract, freeze 6 hours in container
	Cut tops of apple and core them
	Make 2 cut around core and slice 8-12 times around, Cover in butter, sugar, and cinnamon
	Bake for 25-30 min @180c
	Serve with ball of ice cream and coffee to drink
FOR COFFEE	Grind 15g beans p/p Place in V60 Dripper Pour 200ml hot water Slowly at 50m intervals Serve black/with milk

Kenny Smith

NAME OF DISH	Buffalo cauliflower taco
MENU PREP SEQUENCE (1^st, 2^nd, 3^rd)	Starters
RECIPE SERVES (no of people)	4
PREPERATION TIME	45 minutes
INGREDIENTS	Quantity & unit	Ingredient
	2 cups	Masa Harini
	2 2 cups	Water
	1 head	Cauliflower
	100g	Panko
	1	Egg
	1 tablespoon each	Onion powder, garlic powder, cayenne pepper, smoked paprika, corn flour
	To taste	Kosher Salt and black pepper
	1/2 cup	Hot sauce of your choice
	100g	Butter
	50 grams	Blue Cheese
	2	Avocados
	100 ml	Sour Cream
	2 cloves	Garlic
	75 ml	Lime juice
	1 bag	Coleslaw mix
	1 handful	Chopped coriander leaves
METHOD	1. Mix the Masa and 2 cups of water to form a dough and let it rest. Once rested for 10 minutes form balls and press into tortillas. Cook tortilla in a pan on medium to high heat flipping so as not to burn.
	2. On a medium heat combine the butter and hot sauce to make sauce for cauliflower.
	3. Combine avocado, sour cream, garlic, lime juice, water and a pinch of salt in a food processor and blend until smooth.

	4. Combine Avocado Crema with ruby slaw and keep left over crema to drizzle over taco later.
	5. Mix panko and spices in a bowl and in a separate bowl beat an egg
	6. Dip cauliflower in the egg and then the panko mix and place in a lined air fryer
	7. Fry cauliflower till crispy. Toss in buffalo sauce mixture and fry again for 2 minutes.
	8. Layer coleslaw and cauliflower on tortilla. Crumble blue cheese on top and drizzle with more Avocado crema. Garnish with fresh chopped coriander leaves
NOTES	Salt and black pepper will be added to the tortilla, avocado crema and panko mixture throughout the cook.

NAME OF DISH	Pecan Smoked Chicken
MENU PREP SEQUENCE (1^st, 2^nd, 3^rd)	Main
RECIPE SERVES (no of people)	4
PREPERATION TIME	2 - 3 hours
INGREDIENTS	Quantity & unit	Ingredient
	2 Whole	Baby chickens
	75ml	Olive oil
	100 ml	Lemon juice
	2 Tablespoons each	Onion powder, cayenne pepper, mustard powder, garlic powder, smoked paprika, lemon zest, rosemary, sage, thyme, tarragon
	1 bottle	Apple Cider vinegar
	500g	butternut
	200g	butter
	100ml	Full cream milk
	50g	Pine nuts
	1 punnet	Sage leaves
	1	Fennel bulb
	1	grapefruit
	To taste	Kosher Salt and black pepper
METHOD	1. Combine (50mI) olive oil, (75mI) lemon juice, lemon zest and spice mixture to create marinade for chicken. Rub spice on chicken, place ½ lemon inside the chicken.
	Smoke chicken in smoker with Pecan wood chips/chunks until internal temp reaches 75 degrees. Basting and spritzing with Apple Cider Vinegar every 30 minutes.
	3. Make brown butter by slowly cooking butter until browned. Deep fry sage leaves in butter as it gets to temp. separate sage leaves from brown butter.
	4. Cook butternut until soft.
	5. Combine butternut, brown butter, and milk into blender and blend until smooth.
	6. Toast pine nuts in the oven
	7. Thinly slice fennel bulb and mix with grapefruit segments. Toss with olive oil and lemon juice
	8. place all ingredients together
NOTES	Again, salt and pepper to be added to all components to taste

NAME OF DISH	Ice Cream Sandwich
MENU PREP SEQUENCE (1^st, 2^nd, 3^rd)	Dessert
RECIPE SERVES (no of people)	4
PREPERATION TIME	Prep time 1 hour
INGREDIENTS	Quantity & unit	Ingredient
	1 cup	Water
	71 g	Butter
	170 g	Castor sugar
	Pinch	Salt
	1 cup	Flour
	4	Whole eggs
	1 cup	Cream
	1 tablespoon	Matcha powder
	3	Egg whites
	1 teaspoon	Vanilla paste
	3	Limes (Zested and Juiced)
	100 g	White chocolate
METHOD	1. Combine water, butter, 30 grams of sugar & salt in a pan
	2. Cook until butter is melted but do not boil
	3. Add flour and mix until dough has formed and is nice straw colour
	4. Add to a mixer and mix in whole eggs 1 by 1
	5. Pipe onto a muffins tray and bake until puffed and golden brown
	6. Mix egg whites till soft peaks. Add in 1/3 of sugar and matcha until stiff peaks are formed
	7. Whip cream and 1/3 sugar to make whipped cream, add vanilla paste
	8. In a saucepan combine remaining sugar and lime juice and zest until sugar melts.
	9. Melt white chocolate
	10. Combine, whipped matcha, whipped cream, melted chocolate and lime and place in a lined baking tray
	11. Once frozen cut choux bun and add frozen mixture.

Aimee Allison

NAME OF DISH	Arancini Balls
MENU PREP SEQUENCE (1^st, 2^nd, 3^rd)	Starter
RECIPE SERVES (no of people)	4-6
PREPERATION TIME	6 Hours
INGREDIENTS	Quantity & unit	Ingredient
	4 cups 80g 1 1 tbl 1 ½ cup 200ml ½ cup 250g 1 cup 2 cups 2 1 cup 1 cup	Vegetable stock Butter Onion Chopped garlic Risotto/arborio rice White wine Parmesan Mushrooms Flour Panko crumbs Eggs beaten Mozzarella cut into cubes Sundried tomato paste
METHOD	Sauté onion and garlic in half the butter and olive oil until soft
	Add rice and cook for a few minutes
	Start to add your stock to the rice ½ cup at a time, stirring frequently until the stock is absorbed
	Add the white wine to the rice and continue to cook the rice until al dente
	Stir through the remaining butter and parmesan cheese
	In a separate pan fry your mushrooms with more garlic and butter until soft and golden. Add to your rice mixture
	Spread the rice onto a tray and refrigerate for at least 2 hours
	Using the cooled rice, roll the risotto into balls placing a cube of mozzarella in the center
	Dust the balls in the flour, then beaten egg and lastly in panko crumbs
	Refrigerate the balls for 15min
	Heat a saucepan of cooking oil and deep fry the balls until golden brown Decorate with fresh Basil, mayo/sundried paste
NOTES	White wine can be replaced with more stock

NAME OF DISH	Thai style salmon in a coconut and lemongrass broth
MENU PREP SEQUENCE (1^st, 2^nd, 3^rd)	Main
RECIPE SERVES (no of people)	4
PREPERATION TIME	30 Min
INGREDIENTS	Quantity & unit	Ingredient
	4 PORTIONS 1 tbl 2 tsp 1 tbl 1 tbl 1 tsp 1 tin 1 tbl 2 tsp	Salmon Garlic Ginger Lemongrass Brown sugar Chili Sauce Coconut milk Fish sauce Lime zest Juice of 1 lime Coriander to serve
METHOD	Season your salmon fillets and sear in a skillet with some oil. Should still be raw inside. Set aside after searing
	Sauté garlic, ginger, and lemongrass for 1 min
	Add sugar and cook for a few seconds until it caramelizes then add your chili
	Next add in the tin of coconut milk and stir well. Pour in fish sauce and cook on medium heat for a few minutes
	Place the salmon fillets into the sauce and simmer for 5 min until just cooked
	Sprinkle in your lime zest and lime juice
	Serve with jasmine rice and vegetables of your choice

NAME OF DISH	Oreo Cheesecake
MENU PREP SEQUENCE (1^st, 2^nd, 3^rd)	Dessert
RECIPE SERVES (no of people)	8
PREPERATION TIME	6 Hours
INGREDIENTS	Quantity & unit	Ingredient
	52 ½ cup 680g ½ tsp 1 cup 3 Tbsp ½ cup 3 1 ½ tsp 1 cup 50g 80ml 40ml	Chocolate biscuits Melted butter Cream cheese Salt Castor sugar Flour Sour cream Whole eggs Egg yolk Vanilla essence Chopped up white chocolate Chopped up dark chocolate Cream Cream
METHOD	Crush 12 chocolate biscuits in food processor and set aside
	For the base, Crush 28 chocolate biscuits and mix well with the melted butter
	Pack your base into a 8 inch springform pan and refrigerate
	Set the oven to 175 degrees Celsius
	For the cheesecake batter, mix the cream cheese, salt and sugar
	Next add in the sour cream and the eggs one at a time, incorporating the eggs well
	Add the vanilla essence to your batter and lastly fold in the 12 crushed chocolate biscuits
	Back your base in the oven for 10min
	Pour the batter into the base along with 12 roughly chopped chocolate biscuits
	Bake the cheesecake at 175 for 10min then lower the temperature of your oven to 150 and bake for a further 45min until the cheesecake is set around the edges and wobbly in the middle
	Remove your cheesecake from the oven and let cool to room temperature before chilling in the fridge for at least 4 hours
	For the ganache, heat up your cream in a saucepan and add 80ml of hot cream to the white chocolate and 40ml cream to the dark chocolate
	Let the chocolate melt into the cream and mix until you have a smooth ganache Pour the white chocolate ganache onto your cooled cheesecake and dollop with the dark chocolate ganache. Swirl the chocolate with a skewer stick to make a pretty pattern.
NOTES	1. Use any biscuits of your choice, I used Oreos 2. Use room temperature cream cheese and eggs