We were in awksville On Come Dine with Me this week instead of the
joyville of last week with a serving of a quarrelsome crowd who didn't have a nice word to say about each other!
At the start of the episode Dave Lamb warned us about the iffy vibes between them and so it came to pass.
No giggleworthy conversations round the dinner tables and no "getting to know you's" at all - the only time they spoke to each other was to moan about the food.
It was a heartburn fest consisting of retired schmodel Nobuhle, who owns more shoes than Imelda Marcos, shy landscaper Warren, and hairdresser Jenna who had a beef with HR manager Sisiwe, in what turned out to be a complicated platter of side-eyes.
Scores were low as a result and the week was won by Jenna who served a Grecian themed menu.
Jenna's recipes aren't available unfortunately but these are everyone else's...
Warren Loader
Pics of each of Warren's dishes, followed by his recipes all in one:
Cucurbita Moschata aka Butternut Soup and Wholewheat Bread
Chicken Tika Maslala
Poached Pears on Mascapone
Warren's recipes:
Nobuhle Rowley
Pics of each of Nobuhle's dishes, followed by her recipes all in one:
Shrimp Supreme
Succulent Lamb
Secret Delicacy
Nobuhle's recipes:
Sisiwe Dlamini
Sisiwe's recipes are available in a different format like so:
| NAME OF DISH |
Mogodu |
MENU PREP SEQUENCE
(1st, 2nd, 3rd) |
Starter |
| RECIPE SERVES (no of people) |
6 - 8 people |
| PREPERATION TIME |
4 hours |
| INGREDIENTS |
Quantity & unit |
Ingredient |
| Beef Offal |
2kg |
|
| Large onion |
1 |
|
| Crushed garlic and ginger |
1 spoon |
|
| Bay leaves |
|
|
| Rainbow peppers |
Half green half red half yellow |
|
| Salt and pepper |
1 tsp |
|
| Maggi Chilli Sauce |
375ml |
|
| Butter |
125g |
|
| METHOD |
1. Add all ingredients in pressure cooker. |
| |
2. Add enough water to cover the meat. |
| |
3. Cook for 3 hours. |
| NOTES |
Serve hot with steamed bread or pap.
|
| NAME OF DISH |
Chilli Chicken Feet |
MENU PREP SEQUENCE
(1st, 2nd, 3rd) |
Starter |
| RECIPE SERVES (no of people) |
4 - 6 people |
| PREPERATION TIME |
2 hours |
| INGREDIENTS |
Quantity & unit |
Ingredient |
| Chicken feet |
12 |
|
| Large onion |
1 |
|
| Crushed garlic and ginger |
1 spoon |
|
| Bay leaves |
|
|
| Rainbow peppers |
Half green half red half yellow |
|
| Salt and pepper |
1 tsp |
|
| Maggi Chilli Sauce |
375ml |
|
| Butter |
125g |
|
| METHOD |
1. soak chicken feet in boiling water for 2 minutes. Remove hard outer skin and cut out the nails. Rinse.
|
| |
2. Place in pot on the stove.
|
| |
3. Add:
- Cut up 1 large onion.
- Crushed garlic.
- Bay leaves.
- Diced Rainbow peppers.
- Salt and pepper to taste.
|
| |
4. Add 2 cups of water. Cook on stove top for one hour.
|
| |
5. Add Maggie Chilli Sauce.
|
| |
6. Add butter.
|
| |
7. Simmer and reduce heat.
|
| NOTES |
Serve hot with steamed bread or pap.
|
| NAME OF DISH |
Easy Jeqe |
MENU PREP SEQUENCE
(1st, 2nd, 3rd) |
Starter |
| RECIPE SERVES (no of people) |
6-8 people |
| PREPERATION TIME |
35 minutes |
| INGREDIENTS |
Quantity & unit |
Ingredient |
| Self Raising Flour |
1 kg |
|
| Mixed herbs spice |
2 spoons |
|
| Salt |
1 tsp |
|
| sugar |
6 spoons |
|
| Eggs |
2 large |
|
Cooking oil
|
Half cup |
|
| Warm water |
1 cup |
|
| Spray and cook |
|
|
| METHOD |
1. Place 1kg self raising flour in mixing dish.
|
| |
2. Add and mix dry ingredients:
|
| |
3. Add and mix wet ingredients:
- 2 large eggs
- Half cup cooking oil
- 1 cup warm water
|
| |
4. Grease 6 mugs with spray and cook.
|
| |
5. Mix dough with hands and partition into portions and place into greased cups.
|
| |
6. Place cups with dough in pot on stove top.
|
| |
7. Add boiling water into pot. To cover half the cups.
|
| |
8. Cover and boil for 20 minutes.
|
| NOTES |
After boiling, allow to cool a bit.
Remove from cups and slice.
Serve warm.
|
7 Colours
| NAME OF DISH |
Sweet and Sour Beetroot Salad |
MENU PREP SEQUENCE
(1st, 2nd, 3rd) |
Main |
| RECIPE SERVES (no of people) |
8 people |
| PREPERATION TIME |
1 hour |
| INGREDIENTS |
Quantity & unit |
Ingredient |
| Beetroot |
4 heads |
|
| Feta Cheese |
250g |
|
| Mrs Balls Chutney Original |
250g |
|
| METHOD |
1. Boil Beetroot for 45 minutes.
|
| |
2. Allow to cool.
|
| |
3. Peel beetroot,
|
| |
4. Dice beetroot.
|
| |
5. Add Mrs Balls Chutney.
|
| |
6. Garnish with Feta Cheese.
|
| NAME OF DISH |
Creamy Potato Salad |
MENU PREP SEQUENCE
(1st, 2nd, 3rd) |
Main |
| RECIPE SERVES (no of people) |
6 – 8 people |
| PREPERATION TIME |
1 hour |
| INGREDIENTS |
Quantity & unit |
Ingredient |
| Potatoes |
6 large |
|
| Eggs |
4 large |
|
| Creamy Mayonnaise |
6 spoons |
|
| Fresh Cream |
4 spoons |
|
| Grated Cheese |
250 g |
|
| Parsley |
1 tsp |
|
| Salt and Pepper |
1 tsp |
|
| Vegetable Spice |
1 tsp |
|
| METHOD |
- Boil potatoes skin on for 30 minutes.
|
| |
- Boil eggs for 10 minutes (hard boil).
|
| |
- Cool potatoes and eggs.
|
| |
- Dice potatoes (large pieces).
|
| |
- Add salt and pepper.
|
| |
- Add vegetable spice.
|
| |
- Add parsley.
|
| |
- Add grated cheese.
|
| |
- Add diced eggs.
|
| |
- Toss.
|
| |
- Add mayonnaise.
|
| |
- Add eggs. add cream.
|
| |
- Mix lightly not to mash the potatoes.
|
| NAME OF DISH |
Crunchy Chakalaka |
MENU PREP SEQUENCE
(1st, 2nd, 3rd) |
Main |
| RECIPE SERVES (no of people) |
6 people |
| PREPERATION TIME |
45 minutes |
| INGREDIENTS |
Quantity & unit |
Ingredient |
| Cooking oil |
|
|
| Grated Carrot |
4 |
|
| Large onion |
1 |
|
| Crushed garlic and ginger |
1 spoon |
|
| Rainbow peppers |
Half green half red half yellow |
|
| Salt and pepper |
1 tsp |
|
| Curry powder |
2 spoons |
|
| Baked beans |
1 tin |
|
| Hot chakalaka |
1 tin |
|
| Mango Atcha |
1 jar |
|
| Diced Gherkins |
125g |
|
| METHOD |
1. In pot, on stove top, add cooking oil.
|
| |
2. Fry onions.
|
| |
3. Add crushed garlic and ginger.
|
| |
4. Add rainbow peppers.
|
| |
5. Add curry powder.
|
| |
6. Fry until soft. Don’t burn.
|
| |
7. Add carrot and fry until soft. Don’t add water. You may need to cover the pot to create some steam.
|
| |
8. Add the following at the same time:
Baked beans
Chakalaka
Salt and pepper
|
| |
9. Stir properly and allow to simmer until all ingredients are soft and mixed.
|
| |
10. Add diced gherkins and mango atcha.
|
| |
11. Simmer on very low heat and serve..
|
| NAME OF DISH |
Quick Lamb Stew |
MENU PREP SEQUENCE
(1st, 2nd, 3rd) |
Main |
| RECIPE SERVES (no of people) |
6 people |
| PREPERATION TIME |
1 hour |
| INGREDIENTS |
Quantity & unit |
Ingredient |
| Stewing lamb |
2kg |
|
| Large onion |
1 |
|
| Crushed garlic and ginger |
1 spoon |
|
| Rainbow peppers |
Half green half red half yellow |
|
| Salt and pepper |
1 tsp |
|
| Mother-in-law Curry powder |
2 spoons |
|
| Turmeric powder |
1 tsp |
|
| Mixed Spices |
1tsp |
|
| Chicken Broth |
2 cups |
|
| Mixed Vegetables |
2 cups |
|
| Cooking oil |
|
|
| Tomato paste |
4 spoons |
|
| METHOD |
1. Pot on stove top.
|
| |
2. Add cooking oil.
|
| |
3. Fry onions and diced rainbow peppers.
|
| |
4. Add garlic and ginger.
|
| |
5. Add Mother-in-law Curry powder, Turmeric, Curry leaves.
|
| |
6. Add meat.
|
| |
7. Add mixed spices and salt and pepper.
|
| |
8. Brown the meat until soft.
|
| |
9. Add tomato paste.
|
| |
10. Add half chicken broth and boil on high heat.
|
| |
- Once reduced. Add mixed vegetables and half chicken broth. Mix properly.
|
| |
- Simmer on low heat until serving time
|
| NAME OF DISH |
Buttery Butternut |
MENU PREP SEQUENCE
(1st, 2nd, 3rd) |
Main |
| RECIPE SERVES (no of people) |
6 people |
| PREPERATION TIME |
25 minutes |
| INGREDIENTS |
Quantity & unit |
Ingredient |
| Butternut cubes |
500g |
|
| Garlic butter |
200g |
|
| Brown sugar |
3 spoons |
|
| Cinnamon powder |
1 tsp |
|
| |
| METHOD |
1. Boil butternut in 2 cups water.
|
| |
2. Add sugar.
|
| |
3. Drain water if there is too much water.
|
| |
4. Drain and sprinkle with cinnamon powder.
|
| NAME OF DISH |
Tangy Coleslaw |
MENU PREP SEQUENCE
(1st, 2nd, 3rd) |
Main |
| RECIPE SERVES (no of people) |
6 people |
| PREPERATION TIME |
|
| INGREDIENTS |
Quantity & unit |
Ingredient |
| Grated white Cabbage |
3 cups |
|
| Grated Carrot |
1 cup |
|
| Tangy Mayonnaise |
4 spoons |
|
| Vegetable Spice |
1 tsp |
|
| METHOD |
1. Mix all ingredients together.
|
| |
2. Allow to sit for a while for ingredients to come together.
|
| NAME OF DISH |
Traditional Spinach |
MENU PREP SEQUENCE
(1st, 2nd, 3rd) |
Main |
| RECIPE SERVES (no of people) |
6 people |
| PREPERATION TIME |
15 minutes |
| INGREDIENTS |
Quantity & unit |
Ingredient |
| Spinach |
2 bunches |
|
| Onion |
1 |
|
| Salt and pepper |
Half tsp |
|
| Garlic butter |
125g |
|
| Cooking oil |
125g |
|
| METHOD |
1. Fry onions until soft in cooking oil.
|
| |
2. Add cut up spinach.
|
| |
3. Add garlic butter.
|
| |
4. Add salt and pepper to taste.
|
| |
5. Do not cover pot as this will create unwanted water in the spinach.
|
| |
6. Remove spinach from the pot once it is soft to avoid overcooking.
|
| |
7. Place in serving dish.
|
| NAME OF DISH |
My Sister’s Trifle |
MENU PREP SEQUENCE
(1st, 2nd, 3rd) |
Dessert |
| RECIPE SERVES (no of people) |
5 people |
| PREPERATION TIME |
30 minutes |
| INGREDIENTS |
Quantity & unit |
Ingredient |
| Caramel Swills roll |
Pack of 5 |
|
| Custard |
500ml |
|
| Fresh Cream |
500ml |
|
| Berry Pulp |
115g |
|
| Granadilla pulp |
115g |
|
| Whipped Cream |
250g |
|
Strawberries
|
500g |
|
| METHOD |
1. In dessert glasses.
|
| |
2. Slice and layer 1 layer at the bottom of the glass.
|
| |
3. Add layer of custard.
|
| |
4. Add layer of fruit pulp (Berries and granadilla).
|
| |
5. Add layer of fresh cream.
|
| |
6. Add layer of cake.
|
| |
7. Add layer of custard.
|
| |
8. Add layer of fruit pulp.
|
| |
9. Add whipped cream.
|
| |
- Top with sliced berries.
|
| |
- Place in fridge to set.
|
| |
- Serve chilled.
|