We were on the sunny side of the East Rand on Come Dine With Me this week with four light-hearted, positive personalities, who were surrounded by auras of fun.
They were as sweet as a Malva pudding consisting of dahling Zolani, fisherman Eugene, who was obsessed with the size of his rod, smiley Hope - who was born in a cult! - and age-defying Sharon, who thumb sucked her recipes so be warned when you see them below.
Results were as follows:
- Sharon won Best Portrait with her sketch of Zolani,
- Eugene won Mr Witty,
- Hope took the Cutest Factor title,
- and canary-like Zolani won the loot...
These are everyone's recipes:
Eugene Stephen
| NAME OF DISH |
Lango Tango |
MENU PREP SEQUENCE
(1st, 2nd, 3rd) |
Starter |
| RECIPE SERVES (no of people) |
4 |
| PREPERATION TIME |
15min |
| INGREDIENTS |
Quantity & unit |
Ingredient |
| |
800g |
Langoustine |
| |
400g |
Butter Lettuce |
| |
250g |
Butter |
| |
1 tsp |
Mixed herbs |
| |
3 tbs |
Mixed spices |
|
4 tsp |
Chopped garlic |
| |
2 tbs |
Lemon juice |
| |
4 tbs |
Fresh coriander |
| METHOD |
1. Clean and de shell langoustines.
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| |
2. Melt butter and garlic and add lango tails.
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3. Add spices and lemon juice.
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4. Plate butter lettuce and cooked lango tails.
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5. Garnish with fresh coriander.
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6. Add home made garlic roll.
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| NOTES |
Would like to try something different and cook the lango tails in front of my guests. It would be great to remain interactive and get a good vibe going for the week! |
| NAME OF DISH |
Home made garlic roll |
MENU PREP SEQUENCE
(1st, 2nd, 3rd) |
Starter |
| RECIPE SERVES (no of people) |
8 |
| PREPERATION TIME |
1hr30min |
| INGREDIENTS |
Quantity & unit |
Ingredient |
| |
3 cups |
All purpose flour |
| |
1tsp |
Salt |
| |
1 and ¼ cup |
Milk |
| |
1 sachet |
Dry yeast |
| |
200g |
Butter |
|
2 tsp |
Garlic |
| METHOD |
1. Add yeast to warm milk in a separate bowl and allow to rise.
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| |
2. Sift flour and add salt and yeast mixture.
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| |
3. Combine and add butter and knead into a soft dough.
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4. Leave to rise for 30min in a covered container.
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5. Knead dough and form into small rolls.
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6. Brush with milk and allow to rise for a further 20min.
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7. Pre-heat oven to 180 deg.
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8. Bake for 20min until golden brown and brush with garlic.
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| NOTES |
Seriously good rolls! Warning! They super addictive!
|
| NAME OF DISH |
Italian Job |
MENU PREP SEQUENCE
(1st, 2nd, 3rd) |
Main |
| RECIPE SERVES (no of people) |
6 |
| PREPERATION TIME |
4hrs |
| INGREDIENTS |
Quantity & unit |
Ingredient |
| |
2kg |
Lamb shanks cut |
| |
1 |
Onion |
| |
400g diced |
Carrots |
| |
300g |
Celery |
| |
3 cloves |
Garlic |
|
1 pack |
Beef stock |
| |
50g |
Flour |
| |
25g |
Mixed spices |
| |
3l |
Hot water |
| |
500g |
Risotto |
| |
1 punnet |
Brown mushrooms |
| |
1 pack |
Chives |
| |
1 |
Lemon |
| |
1 pack |
Parsley |
| |
500ml |
Olive oil |
| |
500g |
Parmesan cheese powder |
| METHOD |
1. Dust lamb shanks in flour, spice and seal in pan.
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| |
2. Add water, stock and shanks and slow cook for 3 hrs.
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3. When meat is soft, add carrots and celery.
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4. Risotto - add one chopped onion and garlic to olive oil.
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5. When onions are brown, add risotto and toast till brown.
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6. Add beef stock in small quantities till risotto has cooked through.
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7. Add mushrooms and steam.
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8. Garnish with parmesan cheese and chives.
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| NOTES |
The starter will be followed by a lemon sorbet pallet cleanser.
An addition to this dish is the taste bud kicker!
Gremolata is a parsley, garlic, salt, lemon zest and parsley condiment that is served separate to the main course.
This is simply mixed together and blended.
|
| NAME OF DISH |
Double trouble |
MENU PREP SEQUENCE
(1st, 2nd, 3rd) |
Dessert 1 |
| RECIPE SERVES (no of people) |
6 |
| PREPERATION TIME |
2hrs |
| INGREDIENTS |
Quantity & unit |
Ingredient |
| |
3 |
Eggs |
| |
1 tsp |
Vanilla essence |
| |
25g |
Cocoa Powder |
| |
½ tsp |
Salt |
| |
200g |
Butter |
|
1 cup |
Sugar |
| |
250g |
Chocolate chips |
| |
½ cup |
Flour |
| METHOD |
1. Microwave the butter and chocolate chips till melted.
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2. Set oven at 180 deg and grease a muffin pan.
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3. Add eggs, vanilla, salt, cocoa powder and sugar and mix.
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4. Sift flour and add to mixture.
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5. Mix to remove all lumps.
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6. Bake for 15min.
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| NAME OF DISH |
Double trouble |
MENU PREP SEQUENCE
(1st, 2nd, 3rd) |
Dessert 2 |
| RECIPE SERVES (no of people) |
6 |
| PREPERATION TIME |
40min |
| INGREDIENTS |
Quantity & unit |
Ingredient |
| |
4 |
Eggs |
| |
¼ tsp |
Salt |
| |
1 cup |
Milk and hot water |
| |
1 cup |
Flour |
| |
200g |
Butter |
|
1 can |
Whipped cream |
| |
10g |
Chopped nuts |
| |
1 punnet |
Kiwi fruit and strawberry |
| METHOD |
1. Heat water and milk, add salt and butter - bring to boil.
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2. Set oven at 180 deg and grease a muffin pan.
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3. Add flour to liquid and mix till a soft dough is formed.
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4. Add one egg at a time and beat till soft.
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5. Spoon into pan and bake for 15min.
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6. Allow to cool and pipe with whipped cream and add nuts.
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| NOTES |
The desert is accompanied by fresh fruit and whipped cream.
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Zolani Khanyile
| NAME OF DISH |
Salmon Salad on bedded beetroot and rocket leaves with croutons |
MENU PREP SEQUENCE
(1st, 2nd, 3rd) |
Starter |
| RECIPE SERVES (no of people) |
4-5 |
| PREPERATION TIME |
5 minutes |
| INGREDIENTS |
Quantity & unit |
Ingredient |
| Rocket leaves |
1 large packet |
|
| Uncooked beetroot |
2 large beetroot |
|
| Smoked Salmon |
1 large tray |
|
| Bread white |
1 loaf |
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| Honey |
500 gram |
|
| Fresh lemon |
3 lemons |
|
| Garlic |
1 teaspoon |
|
| Dijon mustard mild seeds |
250ml bottle |
|
| Fresh thyme |
1 small container |
|
| Canola oil |
1/3 cup |
|
| Black pepper coarse |
1 bottle 50 gram |
|
| Parmesan cheese |
1 small tub |
|
| METHOD |
1. In a pot bring beetroot to boil until it’s cooked through.
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2. Drain excess water from beetroot, let it cool and peel off skin.
Now cut beetroot into thin slices or chunks, place into containers for later use.
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3. Cut bread into square shapes evenly.
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4. In a bowl, mix oil, ground pepper, parmesan and finely chopped thyme - mix well and pour over your bread.
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5. In an oven bake tray, place baking sheet and season bread, bake at 180 until bread is golden brown. Remove from the oven and let the croutons cool off and use them later.
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6. In a jar, add honey, lemon (freshly squeezed), teaspoon of mustard seeds and oil - shake well for salad dressing later on.
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7. In separate bowls, place your beetroot, layered by rocket leaves, add beetroot again, rocket leaves, croutons.
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8. Add salmon around in each bowl, garnish with fresh micro herbs, drizzle salad dressing and serve.
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| NAME OF DISH |
Buttered Chicken and basmati rice with sauteed peppers |
MENU PREP SEQUENCE
(1st, 2nd, 3rd) |
Main |
| RECIPE SERVES (no of people) |
4-6 |
| PREPERATION TIME |
50 minutes |
| INGREDIENTS |
Quantity & unit |
Ingredient |
| Basmati rice |
1 kg |
|
| Green pepper |
1 each |
|
| Yellow pepper |
1 each |
|
| Red pepper |
1 each |
|
| Chicken fillets |
5 fillets |
|
| Canola oil |
1 kg |
|
| Crushed garlic |
500 gram |
|
| Plain Yoghurt |
500 gram |
|
| Paprika |
250 gram |
|
| Canned tomatoes |
1 tin |
|
| Fresh cream |
Half a cup from custard recipe |
|
| Fresh coriander |
1 batch |
|
| Garum masala |
250 gram |
|
| Bay leaves |
100 gram |
|
| Onion |
1 kg |
|
| METHOD |
1. Bring water with salt to boil and add rice. Let them boil until cooked well and drain off water, rinse starch and simmer on lower heat.
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2. Dice all three different peppers cut into mini cubes, from each pepper cut them in half each.
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3. In a pan, heat canola oil, vegetable spice, crushed garlic, and stir.
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4. Add all your diced peppers to your garlic and vegetable spice, sauté for two minutes and remove from heat and add to your well-cooked basmati rice.
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5. In a bowl, add plain yoghurt, cubed chicken breast, vegetable spice, paprika, crushed garlic and mix well, cover meat with foil and place in the fridge for an hour.
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6. After an hour, remove meat from the fridge, fry chicken breast using canola oil until golden, place them in a container and seal.
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7. Same pot, heat oil, add bay leaves, garum masala, finely chopped onions and sauté until golden brown, add vegetable spice and stir.
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8. Add canned tomatoes, let it cooked through or until it thickens, add half cup of fresh cream and simmer your sauce, add chicken breast and lower heat to bring all flavours together.
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| NOTES |
Ujeqe will be an additional starch to the main dish, I will offer to guests should they wish to try it.
- In a bowl, 3 cups flour, 1pkt dried yeast, 4 tablespoons sugar and mix, pinch of salt.
- Heat canola oil in a pan, saute mushrooms, add salt and pepper.
- Cool off mushrooms when they cooked, add to flour mix, add water bit by bit and kneed the dough until everything is mixed well.
- Cover the dough for an hour and let it rise.
- Spray the yoghurt containers.
- Add your dough to yoghurt containers.
- In a big pot, bring water to boil and add yoghurt containers with dough.
- Cook steamed bread for 40 minutes.
Roast veggies
Already chopped veggies store bought
- Add mixed vegetables to baking tray.
- Add oil and vegetable spice.
- Bake at 180 degrees for 35 minutes.
|
| NAME OF DISH |
Snuggle bear Malva Pudding and homemade custard |
MENU PREP SEQUENCE
(1st, 2nd, 3rd) |
Dessert |
| RECIPE SERVES (no of people) |
6 |
| PREPERATION TIME |
30-40 minutes |
| INGREDIENTS |
Quantity & unit |
Ingredient |
| Golden syrup |
500 gram |
|
| Vanilla essence |
100 ml |
|
| Butter |
500 gram |
|
| Sugar |
1 kg |
|
| Apricot jam |
900 gram |
|
| Brown sugar |
1 kg |
|
| Milk |
2 litre |
|
| Eggs |
6 - 300gram |
|
| Flour |
1 kg |
|
| Bicarbonate of soda |
500 gram |
|
| Salt |
1 kg |
|
| Vinegar (white vinegar) |
1 750ml |
|
| Cream (fresh pasteurised cream) |
1 500ml |
|
| Egg yolks |
3 150gram |
|
| White sugar |
1 kg |
|
| METHOD |
1. Melt butter, sugar, jam and vinegar in pan on a medium high heat. Remove from the heat once it has melted and allow to cool.
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2. Once cool, mix all dry ingredients together, add to wet ingredients and mix well with milk until it’s smooth, whisk in eggs and mix.
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3. Pour batter into lightly greased pan at 180 degrees for 30 to 40 minutes until golden brown.
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4. Prepare syrup to top your pudding by putting all syrup ingredients into a sauce pan - sugar, golden syrup, butter and vanilla essence. Bring to boil and pour over pudding.
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5. In pan bring fresh cream and milk to gently heat.
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6. In a bowl, whisk separated egg yolks, corn flour and vanilla essence and white sugar.
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7. Add milk and cream mixture to the egg mixture, gently bit by bit and stir constantly.
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8. Back to the pan, heat and gently whisk until thick and creamy.
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Hope Makola
| NAME OF DISH |
Vitenamese Prawn stuffed Rice Papers aka”The Serena Serve” |
MENU PREP SEQUENCE
(1st, 2nd, 3rd) |
Starter |
| RECIPE SERVES (no of people) |
4 (with some extra just in case) |
| PREPERATION TIME |
1 hour cooking and rolling prep. |
| INGREDIENTS |
Quantity & unit |
Ingredient |
| |
8 |
Rice paper sheets |
| |
3 |
Carrots and half cucumber. |
| |
500g |
Prawns |
| |
Half |
Lettuce head |
| |
250g fresh herbs |
Cilantro and mint |
|
Dipping sauce 4 bowls |
Peanut butter, soy sauce, rice white vinegar, fish sauce, lime juice, honey, garlic powder, hot sauce & milk. |
| |
1 Large Yellow & 1 Large Red
|
Red bell peppers & Yellow bell. |
| |
3 |
Avocados |
| METHOD |
1. Cook prawns when guests arrive.
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2. Slice all the above mentioned veggies.
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3. Dip individual Rice papers into warm water.
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4. Please wet rice paper on rolling board.
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5. Start stuffing the rice paper with all the above mentioned fillings.
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6. Then roll from the bottom tightly, then the sides and finish off rolling closure. Repeat x10.
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7. Mix together Peanut butter, soy sauce, rice white vinegar, fish sauce,lime juice, honey, garlic powder, hot sauce & milk which will be the dipping sauce.
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| NOTES |
I will slice and peel the veggies for stuffing the night before as that’s a very tedious process which I definitely don’t wanna waste time on on my hosting day.
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| NAME OF DISH |
Flank Steak aka “Match Point” |
MENU PREP SEQUENCE
(1st, 2nd, 3rd) |
Main |
| RECIPE SERVES (no of people) |
4 to 6 people |
| PREPERATION TIME |
1 and half hours |
| INGREDIENTS |
Quantity & unit |
Ingredient |
| |
2 large stuffed flank steaks per person.
|
Flank steak seasoned with salt & pepper left over night. |
| |
5 potatoes, 8 baby carrots per person |
Crispy potato slices mixed in garlic butter. grilled and slightly charred baby carrots.
|
| |
Red wine jus served in gravy jars per person which will be drizzled on top of the steak.
|
Remaining juices of the flank steak, red wine, beef stock, fresh cream, garlic pepper seasoning. |
| |
Flank Steak stuffing |
Fresh Parsley, walnuts, Goat cheese, roasted bell peppers, red onions, shiitake mushrooms and spinach.
|
| METHOD |
1. Start by slicing a cut in the middle of seasoned flanked steak.
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| |
2. Then roast the bell peppers and red onions together.
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| |
3. Cook Shiitake mushrooms separately.
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| |
4. With your flank steak opened flat, spread the goat cheese, then layer with spinach first followed by shiitake mushrooms, roasted bell peppers and finish off with the red onions.
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5. Let the magic begin by rolling VERY tightly all those ingredients and tying loops around the steak with cooking/butcher twine. (What ever falls out will go into the jus mix). Drizzle some olive oil all over the outside of steak once stuffed and tied.
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| |
6. I will then sear the stuffed flank steak on all sides on direct heat then grill until 54 - 55 degrees celsius and let it rest then later on before serving mains. I’ll ask everyone how they like their steak done.
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| NAME OF DISH |
Dessert aka “It’s An ACE!!!” |
MENU PREP SEQUENCE
(1st, 2nd, 3rd) |
Dessert |
| RECIPE SERVES (no of people) |
4 - 6 people |
| PREPERATION TIME |
1 hour 30 mins maybe 2 hours |
| INGREDIENTS |
Quantity & unit |
Ingredient |
| |
8 |
Free range egg whites |
| |
400g |
Castor sugar |
| |
4 t |
Cornflour |
| |
2 t |
White vinegar |
| |
Topping 400 ml |
Cream whipped |
|
Topping 350g |
Fresh mixed berries jus and strawberries. |
| METHOD |
1. Preheat oven to 150 degrees.
|
| |
2. Draw a circle 25cm in diameter onto sheet of baking paper & use to line a baking tray.
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| |
3. Whisk the egg whites until soft peaks form, then slowly add the castor sugar, 1 T at a time, whisking until stiff peaks form.
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| |
4. Sprinkle the cornflour & vinegar over the egg whites and fold in lightly using a metal spoon.
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| |
5. Spoon the mixture onto the backing paper and, using a spatula, flatten the top and smooth the sides.
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| |
6. Bake for 1 hour. Turn the oven and allow the meringue to cool in the oven completely.
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7. Top the cooled meringue with the whipped cream garnish with berries and dust with icing sugar.
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| |
8. Then serve.
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Sharon
Starter: Lamb Meatballs
Preparartion time: approximately 45 minutes
750g.minced lamb,
¼ teaspoon salt,
¼ teaspoon black pepper,
Garlic powder,
Onion powder.
3 tablespoons breadcrumbs,
Parsley,
Oil,
Mint,
1 egg,
Lemon rind,
Lettuce,
Cucumber,
Tomatoes,
Peppers.
Mix all together. Form into small meatballs. Let rest in the fridge for an hour. Air fry at 190 d. for 10 minutes, then another 12 minutes before serving.
Make a salsa of tomato, onion, peppers, garlic.
Serve on a lettuce leaf with cucumber ribbons and a balsamic reduction. Sesame seeds.
PEPPER SAUCE
Butter,
Red onion,
Garlic,
Black pepper,
Bay leaf,
1 cup of cream,
Juice of ½ lemon,
Salt,
Spoon over the meatballs.
FOCACCIA on the side:
3 tablespoons olive oil,
2 cups flour,
1 tablespoon baking powder,
Salt,
Rosemary.
1 cup water.
Mix together. Cut into circles, brush with olive oil, Bake for 20 minutes.
Main: Pulled Slow Cooked Pork
Preparation time: appromixately 4 hours
3 kg boneless leg of pork,
1 bottle of cider, paprika,
Pepper brown sugar,
Salt,
Cook slowly for around 5 hours.
Remove the pork,
Add a barbecue sauce,
Brown sugar,
Gravy powder,
Sherry,
Pull the pork apart, add some of the gravy to flavour, arrange in a mould.
Serve with:
Pumpkin Fritters:
500g pumpkin, cooked,
2 eggs,
60 g cake flour,
1 teaspoon baking powder,
Salt, butter and oil for frying.
Cinnamon.
Fry in a mixture of butter and oil. Serve hot.
Crunchy new potatoes:
600 g potatoes sliced into small rounds,
Boil until soft,
Toss in a mixture of garlic powder,
Salt,
Potato seasoning and semolina,
Fry in a small amount of oil, squashing for extra crunch.
Orange glazed carrot ribbons:
700g carrots,
Cut into ribbons,
Orange juice,
Brown sugar,
Butter,
Honey,
Chopped spring onions.
Boil carrots and remove from heat. Toss in the glaze just before serving.
Pea Puree:
1 packet frozen peas,
Garlic,
Salt,
Pepper,
Vegetable stock,
Butter,
Onions.
Melt butter and add garlic, and onions. Cook until soft.
Add the stock and peas and cook until soft.
Remove from the heat, save the liquid.
Puree the peas and add some of the liquid if necessary.
Serve with gravy on the side.
Desserts: Pineapple Cheesecake and Strawberry Delight
Preparation time: appromixately 1 hour
Pineapple Cheesecake
Make a base with 1 packet of tennis biscuits and 120 g. butter.
Put into the bottom of individual dishes and refrigerate.
2 packets of cream cheese,
1 pineapple jelly,
Lemon juice,
1 egg,
1 can condensed milk.
Mix together and spoon onto the biscuit bases.
Add chopped fresh pineapple with a roasted pineapple slice.
Strawberry Delight
1 Strawberry jelly,
1 tin strawberries in juice liquified,
1 tin cold evaporated milk.
Beat everything together. Spool into bowls, refrigerate.
Serve with chopped and whole strawberries.
Small chocolate roll on the side.
Note:
I seldom stick to measurements - I taste as I go and add when necessary.