Come Dine With Me South Africa 9: Episode 8 recipes

Written by TVSA Team from the blog BBC Lifestyle on 09 Jan 2024
Favourite this post

PROOF.

That it sucks to host first on Come Dine With Me. Nash took the brunt of it this week when he was burnt with scores that were too low for what he delivered.

He should have received an extra point from everyone for this effort, creativity and Night 1 charm, and would have won if he had. But it didn't happen because his guests didn't have any experience to compare him with and were therefore very conservative in their scoring.

This resulted in Sky winning instead, which didn't seem to phase Nash because he was so in love with his new bromance buddy Warren.

They were literally finished for each other.

The first moral of the story: Sometimes the people you're rooting for don't win.

The second moral of the story: Don't cook meat on the show. People are fussy when it comes to how they like it done and it's impossible to please everyone so don't even try. Make vegetarian like Sky.

These were everyone's recipes:

Tinashe Zwambila

NAME OF DISH	Hot diggidy dang Buffalo chicken wings - and cauliflower option
MENU PREP SEQUENCE (1^st, 2^nd, 3^rd)	Starter
RECIPE SERVES (no of people)	4 + 1 Vegetarian
PREPERATION TIME	45 min
INGREDIENTS	Quantity & unit	Ingredient
	Special sauce measures	Base is: Sweet chilli Vinegar Siracha Then others
		Flour, corn flower, paprika, onion spice and garlic spice.
		20 wings
		Cauliflower
		Coleslaw pack
		Pineapple
		Mint, coriander
	Tablespoon or 2	Honey, lime, lemon, olive oil
	Pinch	Salt and pepper
METHOD	1. Chop wings, season and leave at room temp.
	2. To a pot add your sweet chilli, siracha and vinegar with some water. Bring to a boil and the add sugar, salt garlic spice and smoke flavour. Add chilli to taste for the different heat levels.
	3. In a bowl, make your breading of flour, corn flower, paprika, onion spice, garlic spice, salt. Then add the wings and toss.
	4. Add the wings to a pot of hot oil and fry for 15min.
	5. Then plate.
	6. Do the same with the cauliflower.

NAME OF DISH	Tequila with a Braised sticky Beef Short Ribs with good old mash potatoes....and Tequila - and mushroom steaks
MENU PREP SEQUENCE (1^st, 2^nd, 3^rd)	Main
RECIPE SERVES (no of people)	4 + 1 Vegetarian
PREPERATION TIME	4.5 hours
INGREDIENTS	Quantity & unit	Ingredient
	5	Beef short ribs
	Chopped as required	Celery, carrots, onion, garlic, thyme, rosemary, tomato paste.
	2 cups	Red wine, beef broth, simple/golden syrup.
	5 larger	Potatoes
	1 bag	Broccoli
	1 pack	Coriander
	1 pack	Butter

METHOD	1. Salt and pepper your short ribs then sear the beef on a high heat for colour and flavour.
	2. Chop your aromatics (Carrots, celery, onion, garlic, thyme, and rosemary), and then using the same pot, fry the aromatic.
	3. Add your tomato paste, cook through, and then add a glass or so of red wine. Cook down to burn out the alcohol. Then add the short ribs to the pot top with the beef broth, salt and pepper and place in the oven at for 4,5hours and 170 degrees.
	4. When the beef is tender, remove and strain the liquid, add liquid to a pot, skim oil and broth, simple syrup, whiskey and reduce. Once thick, add the meat back to the gravy.
	5. Peel and chop potatoes, then boil till soft in some salted water. Strain and add cream, butter, garlic salt and heat till done.
	6. Steam some broccoli, and lime and sherry vinegar, salt, and pepper.
	7. VEGETARIAN - Giant mushroom roasted with garlic, then make a herby cream. This will go with the mash.
NOTES	This needs 4.5 hours to make. Prep is vital.

NAME OF DISH	If you Peak-I can pie
MENU PREP SEQUENCE (1^st, 2^nd, 3^rd)	Dessert
RECIPE SERVES (no of people)	4
PREPERATION TIME	1.5 hours
INGREDIENTS	Quantity & unit	Ingredient
	2 cups	Flour
	10 spoons	Butter
	5	Eggs
	¾ cup	Simple Syrup
	1 pack	Pecan Nuts
	Pinch	Salt
	1 cup	Sugar
	Half a teaspoon	Vanila extract
METHOD	Make your dough with the flour butter and egg yolks. Place in the fridge to set for 30min.
	Roll out the dough to make your pie base. Place in pie dish and prebake for 15 min till set.
	3. To make your filling: mix in a bowl, pecan nuts, simple syrup, sugar, 3 eggs, melted butter, pinch of salt and vanilla extract.
	4. Add the fillings to the pie base and place in the oven for 20min at 180 degrees.
	5. Remove when ready.
NOTES	1.5 hours prep time.

Warren Hickinbotham

NAME OF DISH	Shrimp Ceviche
MENU PREP SEQUENCE (1^st, 2^nd, 3^rd)	Starter
RECIPE SERVES (no of people)	6
PREPERATION TIME	30 minutes
INGREDIENTS	Quantity & unit	Ingredient
	1 bunch	Celery
	4 x	Mixed colour peppers
	4 x	Thai green chilli
	5 x	Tomato chopped
	1 small packet	Spring onions
	2 x	Red onions
	1 x punnet	Chives
	1 x punnet 3 x tablespoons 3 x tablespoons 3 x tablespoons 3 x tablespoons 2 x tablespoons 1 x tablespoon 3 x tablespoons To taste 1kg	Coriander White wine vinegar Brown vinegar Lemon juce Lime juice Brown Sugar Fish sauce Soy sauce Salt, peper Blanched shrimp
METHOD	1. Chop and hand blend all hard ingredients, except shrimp.
	2. Add all liquid ingredients, taste and adjust to suit.
	3. Add protein (shrimp, chicken, halloumi…)
	4. Refrigerate, preferably overnight.
	5. Serve with corn tacos of choice.

NAME OF DISH	Greek Style Lamb on the Weber with flat bread
MENU PREP SEQUENCE (1^st, 2^nd, 3^rd)	Main
RECIPE SERVES (no of people)	8 people
PREPERATION TIME	30 mins
INGREDIENTS	Quantity & unit	Ingredient
	3 x large	Carrots chopped
	½ a bunch	Celery Chopped
	½ punnet	Rosemary whole
	½ punnet	Thyme whole
	2 x bunches	Fresh Garlic
	1 x large	Lamb shoulder
	500ml	Chicken stock
		Salt, pepper
METHOD	1. Spike the lab and insert slices of garlic and sticks of rosemary, coat in salt and pepper mix.
	2. Throw all veggie ingredients into an oven dish.
	3. Place lamb on top, and pour stock so that only the bottom third of the lamb is covered.
	4. Place on weber for 4 hours - lid on.
NOTES	Weber fire needs to be made only on one side of the weber leaving the other half for the dish so it's not over direct heat. Coals will likely need to be toped up after 2 hours. Tzatziki and pita bread served on the side.

NAME OF DISH	Popcorn Infused Crème Brûlée
MENU PREP SEQUENCE (1^st, 2^nd, 3^rd)	Dessert
RECIPE SERVES (no of people)	5
PREPERATION TIME	15 minutes
INGREDIENTS	Quantity & unit	Ingredient
	3	Egg yolks
	1 teaspoon	Vanilla Essence
	250 ml	Cream
	3 tablespoons	Sugar
	200 grams	Popped popcorn
METHOD	1. Heat cream over hot water on the stove.
	2. Add popcorn.
	3. Separate egg yolks.
	4. Strain popcorn from cream and return to heat.
	5. Add sugar and vanilla and set aside to cool.
	6. Add egg yolks to cream.
	7. Place in separate ramekins and bake over simmering water.
	8. Refrigerate to set. 9. Sprinkle caster sugar over just before serving and caramelise with heat.
NOTES	Sugar twirl to be done just before service using a water/sugar, drizzled into a birds nest.

Skye Mac Arthur

NAME OF DISH	Veggie Soup with Kneidlach
MENU PREP SEQUENCE (1^st, 2^nd, 3^rd)	Starter
RECIPE SERVES (no of people)	4 people
PREPERATION TIME	35 minutes for the soup. 10 minutes for the kneidlach (needs to rest in the fridge for a few hours and then boil for 30 minutes before serving.)
INGREDIENTS	Quantity & unit	Ingredient
	2	Carrot sticks
	2	Celery stalks
	1	Onion
	1 tsp	Parsley
	1tsp	Cumin
	1 tsp	Salt & pepper
	500g	Butternut
	1tbs	Olive oil
METHOD	1. Sautee the roughly chopped onions, carrots & celery until soft.
	2. Add in the herbs and spices.
	3. Add in the chopped butternut.
	4. Add in water.
	5. Boil for 30 minutes.
	6. Blend.
	7. Make kneidlach mix - 3 eggs, 6tbs oil, ¾ cup water, 1 1/2cup matzah meal, 1tsp salt, pinch cinnamon, 1 tsp sugar [mix altogether and then place in fridge to set] Boil for 30 minutes before serving.

NAME OF DISH	My take on an aubergine schnitzel
MENU PREP SEQUENCE (1^st, 2^nd, 3^rd)	Main
RECIPE SERVES (no of people)	4 people
PREPERATION TIME	45 minutes
INGREDIENTS	Quantity & unit	Ingredient
	8	Aubergines
	2 tins	Chopped tomato
	2	Carrots
	2	Celery
	1	Onion
	Chopped leaves	Basil & parsley
	Pinch	Salt & pepper
	Sprinkle	Parmesan
	Grated 100g	Mozerella
	Olive oil
METHOD	1. Make the napoletana sauce (saute carrots, onion, celery and cans of tomato) Let it boil for a few 1 hour. Blend.
	2. Cook the aubergine in some olive oil until brown.
	3. Layer the tomato sauce into a dish then add a layer of aubergine. Followed by a sprinkle of cheese and repeat until the dish is full.

NAME OF DISH	Taditional Jewish Baked Cheesecake
MENU PREP SEQUENCE (1^st, 2^nd, 3^rd)	Dessert
RECIPE SERVES (no of people)	6
PREPERATION TIME	20 minutes
INGREDIENTS	Quantity & unit	Ingredient
	5 containers	Cream cheese
	350g	Castor sugar
	1tsp	Vanilla extract
	5 large	eggs
	2 large	Egg yolks
	119g	Cream
METHOD	1. Preheat oven to 180 degrees.
	2. Beat cream cheese until smooth and add in sugar.
	3. Beat in vanilla extract.
	4. Beat in eggs one at a time.
	5. Beat in cream.
	6. Place batter into sprayed cake pan.
	7. Bake for 15 minutes and then reduce temperature to 140 degrees for 1 hour.
	8. Leave in oven to cool for 30 minutes and then place in the fridge until ready to serve.
NOTES	Cook time: 1hr 45 minutes.

Sasha-Lee Findlay

NAME OF DISH	Winter warmer seasonal salad with warm couscous
MENU PREP SEQUENCE (1^st, 2^nd, 3^rd)	Starter
RECIPE SERVES (no of people)	4
PREPERATION TIME	45 minutes
INGREDIENTS	Quantity & unit	Ingredient
	300g	Chopped butternut
	300g	Chopped sweet potato
	300g	Chopped baby marrow
	Seasoning	Salt, pepper, cinnamon, potato seasoning, olive oil
	1 cup	CousCous
	1 cup	Water
	1/2 tsp	Salt
	1 punnet	Chopped mushrooms
	1 can	Tinned tomatoes
	1 whole	Diced onion
	Seasoning	Salt, pepper, worcestershire sauce, chutney, bbq spice, curry powder, olive oil
	1 whole	Diced cucumber
	6 fingers	Chopped celery
	1	Lemon (juice)
METHOD	1. Season chopped veggies with spice and olive oil and roast for 30-40 minutes.
	2. Combine diced onions, chopped mushrooms and canned tomatoes in a pan to boil. Reduce and blitz for tomato-mushroom sauce.
	3. Chop cucumber and celery and season with lemon juice.
	4. Combine couscous and water and mix until fluffy.
	5. Set aside until plating and serving.

NAME OF DISH	The Pied Piper – Seared ostrich fillet topped with a chimichurri salsa - with aubergine option
MENU PREP SEQUENCE (1^st, 2^nd, 3^rd)	Main
RECIPE SERVES (no of people)	4
PREPERATION TIME	30 - 40 minutes
INGREDIENTS	Quantity & unit	Ingredient
	170g	Quinoa
	350ml	Water
	2 tbsp	Flax seed powder
	Seasoning	Salt
	450g	Pumpkin (puree)
	3	Eggs
	30g	Light brown sugar
	8g	Cornflour
	7.5 ml	Fresh ginger
	½ tsp	Ground ginger
	¼ tsp	Nutmeg
	¼ tsp	Ground cloves
	¼ tsp	Black pepper
	60 ml	Fat free or low fat milk
	4	Ostrich fillets
	1	Aubergine steak
	Seasoning	Salt, pepper, olive oil
	125ml Olive Oil 30ml Red wine vinegar 30g Chopped parsley 3 Garlic cloves, finely chopped 5g Red chilli, deseeded and finely chopped 5g Chopped oregano 3g Chopped coriander Salt and pepper	CHIMICHURRI
METHOD	1. Boil the quinoa for 10 minutes until ready. Mix with flaxseed powder & salt and water to make a pie base and blind bake for 10-15 minutes.
	2. Blitz together the pumpkin, eggs and brown sugar until combined.
	3. Add spices and blitz until well combined.
	4. Pour pumpkin pie filling into quinoa case that has been blind-baked.
	5. Bake for 40 minutes until set.
	6. Remove the pie from the oven and set aside to rest until serving.
	7. Combine chopped coriander, parsely, oregano and herbs for Chimircurri sauce. Set aside until serving.
	8. Season ostrich fillets and aubergine steaks with salt, pepper & olive oil. Refrigerate until serving.
	9. Sear and pan fry ostrich (and aubergine for vegetarian). Rest for 5 minutes.
	10. Pan-fry broccoli. Season with salt, pepper and a squeeze of lemon juice.

NAME OF DISH	Vanilla Rum Panna Cotta with Salted Caramel
MENU PREP SEQUENCE (1^st, 2^nd, 3^rd)	Dessert
RECIPE SERVES (no of people)	4
PREPERATION TIME	20 minutes (3 hours to set)
INGREDIENTS	Quantity & unit	Ingredient
	½ cup	whole milk
	2 ½ teaspoons	unflavored gelatin
	2 ½ cups	heavy cream
	½ cup	sugar
	2 tsp	vanilla essence
	3 tbsp	Splash of rum
	2 cups	Sugar
	1/2 cup	Water
	7 tbsp	unsalted butter
	1 1/2 cups	heavy cream
	2 tsp	sea salt, crushed
METHOD	1. Sprinkle the gelatin over the milk. Let stand for about 5 minutes.
	2. Combine the cream, sugar, & vanilla essence. Simmer until sugar is dissolved. Remove from heat.
	3. Add in the gelatin-milk mixture and whisk until fully dissolved.
	4. Refrigerate until set – about 3 hours.
	5. Crush nuts for garnish.
	6. Combine sugar and water and boil until sugar is dissolved.
	7. When sugar is caramelised, add butter. Whisk until butter is dissolved, then add cream.
	8. Simmer and whisk. Remove from heat and set aside until serving.