Come Dine With Me South Africa 9: Episode 1 recipes

Written by TVSA Team from the blog BBC Lifestyle on 16 Nov 2023
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The crazy kids of Come Dine With Me South Africa returned to BBC Lifestyle on Wednesday (15 November) for a ninth season of dinner time antics.

We were in Durban for the week, as a toast to its return as a series location. The show used to feature hosts in Durban but that stopped for many seasons so it was good to see Durban back. Bring on more new places!

The contestant menu consisted of: clean freak Sanele Gumede, who hates dirty people, loud physiotherapist Lianca Dookran, cheesy joker Brad Alexander and content creator and royalty addict Her Majesty Valentine Sterling-Court.

The R10,000 winner's plate went to Lianca who served up a most delicious looking starter experience that you could cram in your mouth like Faraway Tree sweets.

These are everyone's recipes:

Sanele Gumede

NAME OF DISH	Trio of Italian Pastas
MENU PREP SEQUENCE (1^st, 2^nd, 3^rd)	Starter
RECIPE SERVES (no of people)	4 people
PREPARATION TIME	1 hour
INGREDIENTS	Quantity & unit	Ingredient
	X3	Medium sized onions and tomatoes
	X1 each	Red, yellow & green peppers
	500g	Woolies ground mutton mince and mince soup
		Spaghetti, Penne, and Tagliatelle
		Prawns, butter and sauce
	500g veggies, 1 tray of chicken breasts	Stir-fry veggies, chicken breasts stir fry and sauce
	200g x 2	Napoletana Sauce
METHOD	Boil pastas in different pots.
	For Spaghetti Bolognese - Fry onions & pepper in a heated pan, add curry powders: Garam Masala, Rajah hot curry powder and Mother-in-Law.
	Add Napoletana Sauce and tomatoes - once heated add spaghetti.
	Penne – heat pot and add butter, stir-fry veggies add aromat and black pepper. Add chicken breasts on the stir-fry and sauté until chicken breasts are golden brown. Add mushrooms and sauce to finish.
	Tagliatelle Sea Food Pasta - shop bought.
	Spaghetti Bolognese (ground mince and spaghetti). Penne with Stir Fry (stir fry veggies, chicken breasts stir fry, and mushroom sauce). Tagliatelle Sea Food Pasta (prawns, butter, and sauce)

NAME OF DISH	Indian Lamb Curry
MENU PREP SEQUENCE (2^nd)	Main
RECIPE SERVES (no of people)	4 people
PREPARATION TIME	2 ½ hours
INGREDIENTS	Quantity & unit	Ingredient
	X2	Medium sized onions
	X1 each	Red, yellow & green peppers
	X4	Baby potatoes
	2,5kg	Perfectly cut lamb pieces
	1 tsp of each	Paprika Garam Masala Rajah hot curry powder Mother-In-Law Ground Cumin Coriander Cayenne Pepper Turmeric Black Pepper Jeera Powder Imfihlo Crushed garlic
	500g	Woolies plain yoghurt
		3 Star Seeds 8 Curry leaves 1 bayleaf 1 chilli 2 cinnamon sticks 2 mutton stock cubes
		Vegetable oil & water
METHOD	Marinade lamb pieces with plain yoghurt overnight. Chop all the vegetables and put the pot on high heat, add 3 tablespoons of vegetable oil in the boiling pot.
	When the oil starts to heat up, add star seeds, cinnamon sticks, and curry leaves.
	Add onions, peppers, and crushed garlic on the pot. Add all tsp of all curry powders. After 3minutes of frying add chopped tomatoes.
	Add the pieces of lamb and stir together and after 3 minutes add boiling oil (with stock).
	Boil for 1 hr and 45 minutes, thereafter add potatoes and coriander.
	Let it simmer and add brown onion flavoured soup.
NOTES	Served with dressed basmati rice and salads (shop bought salads).

NAME OF DISH	South African Peppermint Crisp Tart
MENU PREP SEQUENCE (1^st)	Dessert
RECIPE SERVES (no of people)	4 people
PREPARATION TIME	30 - 40 minutes
INGREDIENTS	Quantity & unit	Ingredient
	200g x2	Tennis Biscuits
	350g x1	Nestle Caramel Treat
	250ml x2	Woolies Whipping Cream
	Big bar x1	Peppermint Crisp Chocolate
METHOD	1. Pour 500ml fresh cream in a bowl. I whisk until the mixture is thick.
	2. Add 300g caramel to whisked cream.
	3. Grate the peppermint crispy chocolate.
	4. Layer tennis biscuits on a tray and add the mixture over it. Repeat into 4 layers. Garnish with the peppermint crushed chocolate. Pop it in the fridge for at least 4 hours before serving.

Lianca Dookran

Lianca's recipes are handwritten so we're publishing them differently: first pics of each, followed by the recipes all-in-one.

Her meals were...

Samoosas and Pani Puri

Lamb Saag

Chai Panacotta

Her recipes:

Valentine Sterling-Court

NAME OF DISH	”SO HAPPY TO HAVE YOU ALL PRESENT” Bacon, butternut and feta phyllo pastry parcels.
MENU PREP SEQUENCE (1st, 2nd, 3rd)	Starter
RECIPE SERVES (no of people)	6
PREPERATION TIME	40 minutes
INGREDIENTS	Quantity & unit	Ingredient
	2 cloves	garlic
	1	butternut
	1 pack	bacon
	1 block	black pepper feta
	0.5 roll	Phyllo pastry
	1	onion
	1	vegetable stock cube
	2	cubes chicken stock & seasoning to taste
METHOD	1. Cook off onions, garlic and bacon.
	2. Chop and boil butternut until soft.
	3. Add butternut to bacon and fried onions, add chicken stock and season to taste.
	4. Add feta once cooked and then cut phyllo pastry into 6 squares.
	5. Add filling into the middle of each pastry square and fold up like parcels.
	6. Set aside ready to bake when the guests arrive.
	7. Rocket and balsamic reduction will be added for garnish when plating up.
	NOTES: Corn starch may be added if the filling needs to be thickened.

NAME OF DISH	"The pasta few nights have been amazing, let’s keep these good vibes going.”
MENU PREP SEQUENCE (1st, 2nd, 3rd)	Main
RECIPE SERVES (no of people)	8
PREPERATION TIME	30 minutes
INGREDIENTS	Quantity & unit	Ingredient
	1	onion
	1 head	garlic cloves, minced
	1	chorizo sausage
	1 bag of 400g	prawns
	1	red bell pepper
	A generous glug	olive oil
	800g	flour
	8	eggs and 5 egg yolks from the pavlova
	1 block	parmesan cheese
	1 tin	tomato puree
	1 tin	tomatoes
	half head	garlic cloves
METHOD	1. Starting with the prepped pasta dough from the night before, portion dough into 8 pieces and roll out each one using the pasta machine. Choose the tagliatelle setting on the pasta machine to make the pasta.

	2. Portion 8 pasta rings and set aside (to be boiled when the guests have had their starters.)
	3. In a pan, add olive oil, onions, garlic and seasonings.
	4. Add your prawns and then chopped chorizo sausage.
	5. Remove prawns and chorizo from the pan and add the tomato paste and tin of tomatoes.
	6. Let that cook and set aside.
	7. Once guests have arrived - add heavy cream to the tomato sauce and parmesan cheese with seasoning.
	8. Add your prawns and chorizo back in and stir while reheating and combining flavours.
	9. To boiling water, add salt and the pasta for 2 minutes. Once cooked, add pasta to the sauce and combine.
	10. Place everything up and garnish with parmesan cheese and fresh parsley.
NOTES	Making the pasta dough by adding flour and the eggs together (well and kneading method) Once your dough is done, leave to rest overnight in the fridge.

NAME OF DISH	"This is a berry fig deal" - traditional eaton mess
MENU PREP SEQUENCE (1st, 2nd, 3rd)	Dessert
RECIPE SERVES (no of people)	6
PREPERATION TIME	2 Hours
INGREDIENTS	Quantity & unit	Ingredient
	8	egg whites
	2 cups	castor sugar
	2 tsp	vanilla essence
	1 punnet	strawberries
	5	figs
	1 punnet	raspberries
	1 tsp	vinegar
	1 level dessert spoon	corn starch
	a splash	of Ginger liqueur
METHOD	1. In a large bowl, beach egg whites with a pinch of salt until frothy.
	2. Slowly add castor sugar and vanilla while beating.
	3. Add vinegar and beat thoroughly.
	4. Fold mixture and sift in corn starch.
	5. Spread mixture onto a baking tray, building up the sides and making a hollow centre.
	6. The oven should be heated up at 200’C. When heated, turn down to 150’C and place the pavlova into the oven. Bake for 20 minutes. when done, turn off the oven and leave inside for 20 minutes.
	7. Chop fruit into quarters and soak in the ginger liquor with mint and crystallized ginger.
	8. Whip some thick cream with 1 tsp of vanilla essence for serving.

Brad Alexander

NAME OF DISH	Your Mom's Favourite
MENU PREP SEQUENCE (1^st, 2^nd, 3^rd)	Starter
RECIPE SERVES (no of people)	4+
PREPERATION TIME	+/- 35min
INGREDIENTS	Quantity & unit	Ingredient
	2kg	Butternut
	2 whole	Brown Onions
	350-500ml	Orange Juice
	250-500ml	Fresh Cream
	Added to taste	Spring Onion
	To Taste	Herbs and spices
	To taste	Garlic
		Flour, Instant Yeast, Salt, Oil
METHOD	1. Roast all veggies
	2. Blend to soup consistency
	3. Bake bread
	4. Lightly toast bread to serve

NAME OF DISH	Brad’s Style Chicken
MENU PREP SEQUENCE (1^st, 2^nd, 3^rd)	Main
RECIPE SERVES (no of people)	4+
PREPERATION TIME	+/- 45 Minutes
INGREDIENTS	Quantity & unit	Ingredient
	8 Breasts	Chicken Breasts
	2x Pack	Streaky Bacon / Bacon Bits
	2x pack	Baby Spinach
	200g approx	Soft Feta Cheese
	2x Pack	Mushrooms – Button
	2KG combined	Butternut Baby Marrows Carrots Broccoli Green beans
	2KG	Potatoes
		Mustard, Garlic Butter. Milk Herbs Spices (for mash)
	1x Bottle	White wine
	To taste	Honey and cream
	200g approx.	Cheese
METHOD	1. Prep chicken stuffing – Wilt spinach, mushrooms and feta together (Chopped mushrooms for better consistency).
	2. Butterfly and season Chicken breasts – stuff with cooled stuffing.
	3. Cook bacon crispy, reduce the wine, add bacon, honey and cream to taste.
	4. Roast seasoned veg.
	5. Boil Potatoes with Garlic and Salt.
	6. Mash potatoes, milk, butter, cheese + herbs to taste.

NAME OF DISH	Somebody call 911
MENU PREP SEQUENCE (1^st, 2^nd, 3^rd)	Dessert
RECIPE SERVES (no of people)	4+
PREPERATION TIME	30 Min + plating 30 min (Fridge dessert)
INGREDIENTS	Quantity & unit	Ingredient
	1x Box	Nutticrust Biscuits
	1x Packet	Honeycomb / Whispers
	1x Punnet	Strawberries
	1L	Fresh Cream
	12x eggs – incase I need to redo the meal	Eggs
	1x brick	Unsalted Butter
	250g	Castor Sugar
	250g	Dark Chocolate
METHOD	1. Beat egg whites and castor sugar to soft peaks.
	2. Whip fresh cream and add egg yolks.
	3. Fold in melted chocolate to cream mixture.
	4. Fold in soft peak egg+sugar mixture to creamy chocolate mixture.
	5. Crush honeycomb and biscuit + thinly slice Strawberries.
	6. Plate layered desert and place in fridge to set, ready to serve in evening.