Come Dine With Me South Africa 8: Episode 9 recipes

Written by TVSA Team from the blog BBC Lifestyle on 08 Dec 2022
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It was all about Vegan Sharon on this week's ninth episode of Come Dine with Me South Africa as the other three contenders tried hard to please her, but failed because she only likes potatoes.

The other three on the menu were: prankster, picky eater and weepy Tim, easy going whiskey collector Gabriel and Lana, who enjoyed her own meals more than anyone else.

The stash of cash went to Gabriel.

These are everyone's recipes:

Sharon Johanson

NAME OF DISH	Roast Pepper and Sundried Tomato Pesto
MENU PREP SEQUENCE (1^st, 2^nd, 3^rd)	Starter
RECIPE SERVES (no of people)	5
PREPERATION TIME
INGREDIENTS	Quantity & unit	Ingredient
	3	Pimento Pepper
	5 tbsp	Extra Virgin Olive Oil
	1 tub	Marinated sundried tomatoes
	1 tbsp	Salt
	1	Puff Pastry
	8	Asparagus
		Microgreens
METHOD	1. Halve and deseed pepper. Place in oven pan and mix with olive oil, salt.
	2. Roast peppers in 150-degree oven and let skin blister for 2 hours.
	3. Add in blender with marinated sundried tomatoes, add some oil and salt.
	4. Cut thawed out puff pastry into rectangles.
	5. Smear pesto and add asparagus on top of pesto
	6. Bake until golden brown and cooked through
NOTES	Can add micro greens

NAME OF DISH	Potato and bean curry with roti, sambals, banana and chutney
MENU PREP SEQUENCE (1^st, 2^nd, 3^rd)	Main
RECIPE SERVES (no of people)	5
PREPERATION TIME
INGREDIENTS: CURRY	Quantity & unit	Ingredient
	2/3 cup	Oil
	1 tbsp	Salt
	1	Medium onion
	1	Star aniees
	3	Bay leaf
	3	Cardamom
SAMBALS
	1	Medium tomato
	1	Medium carrot
	1/2	Medium onion
	1 tbsp	Vinegar
BANANA SALAD
	4	Medium banana
	1 tbsp	Lemon juice
METHOD: CURRY	Heat oil and salt. Add sliced onions and start to caramelize
	Once onions are browning add in spices. Fry until you smell the aroma
	Turn down stove to slow heat
	Cut potatoes into small blocks
	Mix everything together and add curry powder
	Dice the tomatoes and add to pot. Add water
	Leave to cook for 2 ½ hours
	Add water as necessary
	Hour before serving add beans to pot and simmer
SAMBALS	Grate carrots, dice tomatoes and onion, add vinegar
	Mix well and let sit 15 min before serving
BANANA SALAD	Dice bananas and mix with lemon juice just before serving

NAME OF DISH	Strawberry and Cream Cake Tower
MENU PREP SEQUENCE (1^st, 2^nd, 3^rd)	Dessert
RECIPE SERVES (no of people)	5
PREPERATION TIME
INGREDIENTS: CAKE	Quantity & unit	Ingredient
	1 cup	Almond milk
	1 tbsp	White vinegar
	1 ½ cup	Flour
	¾ cup	Sugar
	2 tsp	Baking powder
	½ tsp	Baking soda
	1/3 cup	Oil
	1tbsp	Vanilla essence
FILLING
	250 ml	Orley Whip
	3 tbsp	Icing sugar
	10	Strawberries
	1 tbsp	Vanilla essence
METHOD: CAKE	Add wet ingredients together, set aside for 5 min
	Add dry ingredients together
	Mix batter
	Spray tin/pan and line with baking paper
	Bake in oven at 180-degrees for 30 min
	Take out of oven and let it cool
	7. Remove baking paper immediately
Filling	Add orlay whip, essence and icing sugar in a beater and whip till firm
	Slice strawberries and add to side of cake
	Pipe cream onto cake top and add strawberry in the middle
NOTES	N/A

Gabriel Mwanza

Name of dish	Prawn Cups
Menu prep sequence (1^st, 2^nd, 3^rd)	Starter
RECIPE SERVES (no of people)	6
Preperation time	45 mins
Ingredients	Quantity & unit	Ingredient
	1kg	Prawns
	400g	Puff Pastry
	500g	Parsley and Basil
	4	Limes
	75ml	Virgin Olive Oil
	2,2,1	Red Onion, Tomato, Chilli
	30g	Parmesan
	50g	Garlic and Butter
Method	Fry prawn in garlic and butter
	Roll out and bake puff pastry in muffin pan
	Chop up Avo and onion and tomatoes into cubes
	Blend the ingredients for the pesto sauce -parsley, basil, lime, parmesan, garlic
	Remove the pastry cups and stuff it with 3 prawns top with parmesan
Notes	For the Vegan Guest, I will use the Avo and salsa in their cups

NAME OF DISH	Beef Wellington
MENU PREP SEQUENCE (1^st, 2^nd, 3^rd)	Main
RECIPE SERVES (no of people)	6
PREPERATION TIME	2 hrs
INGREDIENTS: Curry	Quantity & unit	Ingredient
	1kg	Beef Roll
	400g	Puff Pastry
	500g	Mushrooms
	1,1,1	Onions, Garlic, Thyme
	I TBS	Paprika, Dry Parsley, Lamb Seasoning, Black Pepper
	1 Bottle 300g	Red Merlot Wine, Potatoes, and peas
	500g	Mix Veggies
	500g	Prosciutto
METHOD:	Roast the veggie in oven
	Sear the beef at sea point it with garlic and herbs
	Fry Mushrooms with butter and wine
	Roll out pastry and layer it mushrooms and prosciutto
	Add Beef roll and close
	Glaze with egg and milk, put in the oven for 45 minutes
	For the jus, combine butter, red wine, Beef stock, balsamic vinegar, sugar, water to boil
	Boil Potatoes and peas, mash potatoes and peas in butter and garlic, cream, salt, and pepper
NOTES	Slice the Beef Wellington into 2 pieces, on top of veggies next to the mash and jus on top. For the Vegan I will be serving Cabbage rolls with vegan mince, onions, red wine, coriander and stir fry mix

NAME OF DISH	Malva Supreme
MENU PREP SEQUENCE (1^st, 2^nd, 3^rd)	Dessert
RECIPE SERVES (no of people)	6
PREPERATION TIME	1 hr
INGREDIENTS: Curry	Quantity & unit	Ingredient
	500g	Premixed Malva Mixture
	2	Eggs
	30g	Butter
	250g, 50m	Cream, Vanilla Essence
	4 bags	Rooibos Tea
	1 packet	Dry Custard Milk Sugar
METHOD:	Beat Eggs and melted butter, then add hot milk
	Then add dry malva mix and put in oven to bake
	Put Jam, cream and pre-mix glaze in a saucepan and combine. Add the cake once baked
	Boil milk and tea bags, sugar then add dry custard
	Serve warm
NOTES	For Vegan, I will serve Vegan Yoghurt, with strawberries, date balls and almond cluster mix. Layer and set into fridge

Timothy Hodgson

Name of dish	Roasted caprese salad, carpaccio on ciabatta bread with balsamic glaze
Menu prep sequence (1^st, 2^nd, 3^rd)	Starter
RECIPE SERVES (no of people)	5
Preperation time	1 hour
Ingredients	Quantity & unit	Ingredient
	2 Loaves	Ciabatta Bread
	1 Block	Mozzarella Cheese/ Vegan
	1 Pack	Cocktail Tomatoes/ Tomatoes
	1 Jar	Sundried Tomatoes
	1 Bottle	Balsamic Glaze
	1 Pack	Prosciutto
	1 bottle	Olive Oil
	1 Jar	Basil Pesto
Method	Slice the bread about 3cm thick, place on grill
	Slice the tomatoes 1cm thick, in Tray with Spice and olive oil, place in oven 10min
	Slice flat even squares of mozzarella
	Place toasted Bread on dish with a light spread of Basil pesto
	Lay in a bed of Prosciutto on top of the Bread
	Evenly lay roasted tomato and mozzarella squares until bread is covered
	Sprinkle Sundried tomato and basil pesto from the jar
	Good drizzle of balsamic over food and plate
Notes	Vegan will have roasted caprese salad, with vegan cheese and avocado on ciabatta bread

NAME OF DISH	Honey glazed Lamb Parcels in Phyllo pastry, Roast Potatoes, Creamed Spinach, Side salad/ Garnish
MENU PREP SEQUENCE (1^st, 2^nd, 3^rd)	Main
RECIPE SERVES (no of people)	5
PREPERATION TIME	5 Hours
INGREDIENTS	Quantity & unit	Ingredient
	3	Lamb Shanks
	1 Bottle	Red Wine
	1 Pack	Mushrooms
	1 Pack	Potatoes
	3 Pack	Spinach
	1	Pepper feta
	Home made	Phyllo pastry
		Lots of Condiments
METHOD	Slow roast the lamb, Baby potatoes with Wine, Garlic, onions, on the gas braai for 4 hours
	Mix Flower, vinegar, salt, olive oil, corn-starch and roll out the pastry, plastic wrap and refrigerate
	Boil spinach and start to bake the butternut halves
	Remove lamb from heat after 3 hours and let rest
	Cream and Feta the spinach/ vegan Just Spinach
	Pull the lamb from the bone and place in cuts of Phyllo pastry, Twist the top and tie with string/ Butternut, Peakon nut and vegan feta in pastry for vegan, Place in oven for 10 min
	Reduce the wine and lamb fat mix into thick gravy
	Plate parcels and drizzle with honey, potatoes and spinach, Side is a whole lettuce leaf with tomato slices on top
NOTES	Vegan will have butternut, Pecan nut with vegan cheese Parcels With maple syrup

NAME OF DISH	Chocolate Cups filled with Mousse topped with fruit and crushed peanut brittle
MENU PREP SEQUENCE (1^st, 2^nd, 3^rd)	Dessert
RECIPE SERVES (no of people)	5
PREPERATION TIME	1 hour
INGREDIENTS	Quantity & unit	Ingredient
	1 Pack	Chocolate cubes
	2 Bottles	Cream
	1 Pack	Peanut brittle
	1 Punnet	Strawberries
	1 Punnet	Raspberries
	1 Pack	White chocolate
	3	Eggs
	3 Tsps.	Sugar
METHOD	Temper chocolate overheat until melted
	Line the paper cups/ moulds with chocolate and freeze
	Heat white chocolate and whip the cream
	Separate eggs
	Mix chocolate and cream together, fold in carefully, add egg yolk
	Beat egg whites and add
	Remove paper/moulds from cups
	Fill cups with white mousse
	Top the mousse with raspberries and sprinkle crushed Brittle
	Side with strawberries
NOTES	Vegan will have vegan chocolate cups with sorbet topped with Raspberries and side of strawberries

Lana Rodrigues

The Vegan version

NAME OF DISH	Spanish tapas chicken pintxo, Spanish meatballs, tomato toast, gazpacho chilli shot
MENU PREP SEQUENCE (1^st, 2^nd, 3^rd)	Starter
RECIPE SERVES (no of people)	6
PREPERATION TIME	-
INGREDIENTS	Quantity & unit	Ingredient
	12	Boneless chicken thighs
	Tsps.	Paprika, cumin, salt, pepper, garlic powder, dried herbs
	10ml	Minced garlic
	Tsps.	Olive oil
	6	Bamboo Skewers
	For meatballs in tomato sauce x12	Pork & beef mince, parmesan cheese, egg, onion, white bread, crushed tomatoes, red wine, vinegar, cumin, garlic
	Tomato toast x6	Sliced ciabatta, tomatoes, salt, paprika, balsamic vinegar, brown sugar
	Gazpacho shot	chilli, cucumber, avocado, garlic, basil, coriander, parsley, cumin, salt, pepper, pineapple, celery, water, walnuts, spring onion, yoghurt, lemon juice
METHOD	Cut each thigh into 2 and skewer on soaked sticks
	Marinate chicken with red pepper paste, garlic, apple cider vinegar, then skewer
	Grill for 10 mins
	For meatballs, mix mince ingredients and prepare tomato sauce.
	For tomato toast, crush the tomatoes and season, toast bread and rub with garlic, drizzle oil, place tomatoes and parsley to garnish
	For gazpacho, blend all ingredients together
NOTES	For vegan, they will have tomato toast, vegetable skewer and vegan gazpacho

NAME OF DISH	Seafood paella with Spanish citrus salad
MENU PREP SEQUENCE (1^st, 2^nd, 3^rd)	Main
RECIPE SERVES (no of people)	6
PREPERATION TIME	-
INGREDIENTS	Quantity & unit	Ingredient
	1 Packet deshelled	Prawns, deshelled and shelled
	1 Packet	Mussels
	1 Packet each	Clams, Clam Meat
	1 Packet	Ticino
	1 Packet / 1 Carton	Calamari/buttermilk
	2 Cups 1 Sachet 1 Pinch	Rice Fish stock Saffron
	1 Tsp	Paprika, fish stock, salt and pepper, cumin, garlic
	½ Cup	Peas, tomatoes, onion, coriander, Sherry vinegar
	2 Tbsp	Red pepper paste
METHOD	Steam prawns and mussels and clams in white wine, salt
	Soak calamari in buttermilk to soften, then cook calamari in water and salt
	In olive oil and butter fry Ticino, then add calamari, clams, clam meat, deshelled prawns
	Add rice and fish stock, spices, tomato puree, lemon juice, saffron
	Add vegetables, cumin seeds, mustard seeds, bay leaves, cloves
	Add seafood and peas
	For shelled prawns, add red pepper paste, smoked paprika. Let it marinate and then grill for 10 minutes
NOTES	Vegan will have vegetable paella

NAME OF DISH	Crispy Spanish churros stuffed with fresh cream with chocolate dipping sauce
MENU PREP SEQUENCE (1^st, 2^nd, 3^rd)	Dessert
RECIPE SERVES (no of people)	6
PREPERATION TIME
INGREDIENTS	Quantity & unit	Ingredient
	2 Cups	Flour
	2 Tsps.	Baking powder
	2 Pinches	Salt
	250 ml	Chocolate
	250ml	Cream
	Tsp	Oil to fry
METHOD	1. Mix flour, water, salt, and baking powder
	2. Pipe into hot oil and fry until crispy
	3. Skewer down the centre, pipe in fresh cream
	4. Melt chocolate and stir in cream
NOTES	Vegan will get Churros as they are vegan and a vegan chocolate sauce with vegan cream