We were in the South of Joziburg for the Season 9 finale of Come Dine With Me SA with four hosts who embodied the fun, fabulous flava of the series we love.
The menu consisted of goofy Theo for starters, whoop addict and lady biker Nthabi for mains, sparkly insolvency attorney Blaise for dessert and nudist Ralph for cheese and biscuits, in his flashy home with even flashier cars.
He served up a complicated menu with his clothes on, even though he was itching to rip them off, and won as a result - giving Nthabi the moment she'd been desiring all episode:
These were everyone's recipes:
Theo
Cabbage soup with no knead ciabatta bread
Soup
Ingredients:
¼ cabbage
1 cup red-eye beans (precooked)
1 large carrot
1 potato
1 onion
1 chilli
Method:
Cut onion and chilli and braz, add grated potato and carrot, sweat and bring to boil.
Cook for 30min.
Add precooked beans and chopped cabbage - cook for another 20 mins.
Smash and blend with stich blender.
No knead Ciabatta Bread
Ingredients:
2 cups bread flour
1cup water
¼ teaspoon dry yeast
Dash olive oil
½ teaspoon salt
½ teaspoon sugar
Method:
Mix flour, yeast, salt and sugar.
Add water and oil.
Mix until a very sticky dough.
Cover and let it rest for 24 hours.
Then fold and stretch over 3 times, let it sit for 2 more hours.
Place on baking sheet and bake at 180 degrees for 20 mins.
Shank in the middle
Ingredients:
4x medium lamb shanks
1x onion
Crushed garlic and ginger
½ potato
Salt
Pepper
Flour
Steak and chops spices
2xtot glasses of dryred wine
2xtot glass of water
Method:
Mix flour, salt, pepper and spices, coat shank with oil and roll in mixture.
Heat oil and braze shanks.
Blend onion, garlic, ginger and potato, heat oil in airfryer and add.
Add shank.
Boil for 3x20min cycles.
Serve with mash potatoes - steamed sugar snaps and baby corn.
Date with a kick
Ingredients:
Prep dates
250 g chopped, pitted dates
1 teaspoon bicarbonate of soda
1 cup boiling water
Prep dough
115 g butter, at room temperature, plus extra for greasing
200 g sugar
2 extra-large free-range eggs, beaten
240 g flour
1 teaspoon baking powder
½ teaspoon salt
100 g pecan nuts, lightly roasted and chopped
Custard, for serving
For the sauce
250 g sugar (treacle)
1 Tablespoon butter
¾ cup water
1 teaspoon vanilla extract
a pinch salt
½ cup brandy
Method:
Preheat the oven to 180°C. Divide the dates in half. Add the bicarbonate of soda to one half and pour over the boiling water. Stir, then allow to cool.
Cream the butter and sugar, add the beaten eggs and mix well.
Sift together the flour, baking powder and salt, then fold into the butter mixture. Add the remaining dates and the pecan nuts.
Stir in the date-and-bicarbonate of soda mixture and mix well. Turn into a greased ovenproof dish and bake for 40–50 minutes.
To make the sauce, heat the sugar, butter and water for 5 minutes. Remove from the heat and stir in the vanilla, salt and brandy. Pour the syrup over the hot pudding as soon as it comes out the oven. Serve with custard.
Nthabi
Creamy Prawns with Macaroni
(But Nthabi used fusilli instead)
Ingredients:
Fusilli pasta - 150g cooked
Frozen prawns, raw & peeled - 500g
Onions, chopped
Green, red & yellow peppers
Crushed garlic & ginger
Garlic salt - spoon
Parmesan cheese - 150g
Gouda cheese - 150g
Fresh cream - 1 and a half cups
Method:
In a pan, heat oil, and add onions, fry for 3 minutes, following up with peppers and then add prawns.
Keep cooking and stirring for another 3 minutes.
Add garlic & ginger, and thereafter add prawns and cook for another 5 - 10 minutes, making sure that the prawns are not over cooked.
Then add garlic salt, fresh cream, parmesan cheese and gouda.
Simmer until sauce is thick - add more cream, depending on how thick you want the sauce, then add cooked pasta, mix together and serve.
Garnish with black pepper & parsley.
Chicken Fillets served with Stir Fry Veggies
Ingredients:
4 x chicken breasts
Sea salt
Black pepper
Red onion
McCain Frozen Stir Fry Vegetables - Asian/Mexican
Salad mix
Mushrooms
Onions
Fresh cream
Aromat
Avocado
Cocktail tomatoes, sliced in half
Method:
Season chicken breasts with sea salt and black pepper and saute in a little oil. Once well cooked, put aside and in another pan, fry onions and add aromat as well as mushrooms.
Thereafter, add cream and simmer for 3 minutes.
In another pot, fry onions and add frozen vegetable mix, keep stirring and for about 5 minutes and set aside.
Cut red onion into rings, avocado into slices, and cocktail tomatoes into halves.
Take chicken breast and place neatly on a plate, followed by mixed salad, red onion, avo and tomato.
Spoon the creamed mushroom sauce on top and on the side of the plate place your cooked vegetables nicely.
Nthabi's Delicious Custard Cake
Ingredients:
Vanilla custard powder
Sugar
Milk
Tennis Biscuits
Lemon juice
Condensed milk
Method:
Mix 5 spoons of custard powder, 1 cup of milk, 3 spoons of sugar in a bowl and set aside.
Crush Tennis biscuits and set aside.
Take condensed milk and add lemon juice, stirring until the condensed milk tastes sweet and sour.
Put 500 ml of milk into a large saucepan, and gently bring to boil.
Gradually add the custard mixture and stir, adding cold milk and stirring continuously until the custard is thickened and smooth before any lumps form.
Once ready, set aside and in a large bowl, put layers of custard, crushed Tennis biscuits, condensed milk mixture, alternating as follows: Tennis biscuits, custard, Tennis biscuits, condensed milk - making sure that cooked custard is the last mixture on top.
Refrigerate and serve chilled.
Jelly Surprise Delight
Ingredients:
2 X 85g strawberry jelly
2 cups boiling water and 1 cup cold water
375 ml Evaporated milk/Carnation
Method:
Mix Jelly with boiling water, add cold water, stir until well mixed and refrigerate for 10 minutes.
Take out of fridge and mix evaporated milk.
Return to fridge until well set and serve chilled.
Blaise
| NAME OF DISH |
Deconstructed chorizo and avo salad |
MENU PREP SEQUENCE
(1st, 2nd, 3rd) |
Starter |
| RECIPE SERVES (no of people) |
4 |
| PREPERATION TIME |
15 min |
| INGREDIENTS |
Quantity & unit |
Ingredient |
| |
350g |
Watercress |
| |
1/2 shot glass |
Balsamic Vinegar |
| |
½ shot glass |
Normal Vinegar |
| |
1 tbs |
Dijon Mustard |
| |
210 g |
Chorizo |
|
Half |
Avocado |
| |
150g and 100 g |
Cocktail tomato & Feta |
| METHOD |
1. Sautee cocktail tomatoes.
|
| |
2. Add salt and pepper to taste.
|
| |
3. Add Chorizo.
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| |
4. Remove and add feta and avo to watercress. Add tomato and Chorizo.
|
| |
5. Plate the dish with all the components.
|
Please note: Blaise hasn't included the quantities for the ingredients in this recipe.
| |
Salmon fillets with Tuscan cream |
MENU PREP SEQUENCE
(1st, 2nd, 3rd) |
Main |
| RECIPE SERVES (no of people) |
4 |
| PREPERATION TIME |
45 min |
| INGREDIENTS |
Quantity & unit |
Ingredient |
| |
|
Salmon |
| |
|
Garlic |
| |
|
Basil |
| |
|
Cherry tomato |
| |
|
Cream |
|
|
Potatoes |
| |
|
Parsley |
| |
|
Chilli |
| |
|
Parsley |
| |
|
Lemon |
| |
|
Salt |
| |
|
Pepper |
| |
|
Olive Oil |
| |
|
Parmesan cheese |
| |
|
Lemon |
| |
|
Baby spinach |
| |
|
Butter |
| METHOD |
1. Spice salmon. Put away to fry later.
|
| |
2. Peel Potatoes, cut into cubes, bring water to a boil, place potatoes into the boiling water, cook for 20 minutes, drain water , add salted butter and cream and chopped up parsley, proceed to mash the potatoes.
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| |
3. Heat oil add garlic, basil and onion and fry.
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4. Add cocktail tomatoes, chilli, salt and pepper.
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5. Add cream and allow to reduce.
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| |
6. When guests arrive fry salmon, 2 min on each side, reheat sauce and place salmon into the sauce. Add more cream if necessary.
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7. Add baby spinach, lemon juice and parmesan.
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8. Plate and serve.
|
| NAME OF DISH |
A fiery sweet and lemony dream |
MENU PREP SEQUENCE
(1st, 2nd, 3rd) |
Dessert |
| RECIPE SERVES (no of people) |
4 |
| PREPERATION TIME |
45 min |
| INGREDIENTS |
Quantity & unit |
Ingredient |
| |
2 |
Cream cheese |
| |
150g |
Condense milk |
| |
1 packet |
Tennis biscuits |
| |
Half |
Lemon |
| |
50g |
Blue berries |
| |
2 tbs |
Honey |
| |
1 tsp |
Butter |
| METHOD |
- Crush tennis biscuits and mix in honey and butter.
|
| |
- Grease dish and place crushed biscuits inside to create a base.
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| |
- Beat the cream cheese and condense milk together. Add the lemon Zest (fold it in).
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- Place mixture on the base and set.
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- Garnish and serve.
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- Pour mixture into a dish, place mixture into the oven for 30 minutes at 180c, once complete, remove from the oven , allow to cool off until room temperature, then place in the fridge to set.
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| |
- Plate the Dish
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Ralph
| NAME OF DISH |
A union of land and sea: Prawns, Mussels & Mushrooms Medley |
|
MENU PREP SEQUENCE
(1st, 2nd, 3rd) |
Starter |
|
| RECIPE SERVES (no of people) |
4 to 6 |
|
| PREPERATION TIME |
45 |
|
INGREDIENTS
Sauces |
Quantity & unit |
Ingredient |
|
| |
6 tablespoons |
Butter, some olive oil & butter for mushrooms pre-fry |
|
| |
2 |
Onions, small, finely chopped |
|
| |
8 teaspoons |
Crushed garlic |
|
| |
1 teaspoon |
Chilli flakes |
|
| |
2 cups |
Dry white wine |
|
| |
2 cups |
Fresh cream |
|
| |
|
Salt & black pepper to taste |
|
| |
2 |
Lemons, juiced and zested |
|
| |
1 cup |
Chopped parsley |
|
| |
800g |
Cleaned half mussels |
|
| |
2 cubes |
Chicken stock |
|
|
800g |
Blanched peeled large prawns |
|
| |
250g |
Mushrooms |
|
Bread – Rustic Loaf - white |
Pinches and dashes |
Paprika, peri-peri, mixed herbs, soy, maggi, cayenne pepper, mixed herbs for alternate sauce, micro-leaves’’, grated cheese
- 500g white flour plus extra for dusting
- 2 tsp salt
- 10g sachet fast-acting yeast
- 3 tbsp olive oil, a few cut olives & peppadews
- 300ml water
|
|
METHOD
|
1. Melt butter in large pot – sauté onions, garlic and chilli flakes until soft.
2. Add white wine and chicken stock and simmer until reduced by two thirds – add cream and simmer 2 – 3 minutes.
3. Add the mushrooms first after flying in oil butter by itself, and cover the pot – over low heat, steam the mussels until cooked – about 8 – 10 minutes, then add prawns to rest. Prawns cook during reheat process
4. Remove from heat – season to taste with salt and black pepper – stir through the lemon juice, finely grated zest and parsley and grated cheese.
5. For sauce alternative, add peri-peri, paprika, soy, mixed herbs, maggi and cayenne pepper to some items.
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|
Rustic loaf
|
Mix 500g white flour, 2 tsp salt and a 10g sachet of fast-acting yeast in a large bowl.
Make a well in the centre, then add 3 tbsp olive oil, cut olives and peppadews and 300ml water, and mix well.
If the dough seems a little stiff, add another 1-2 tbsp water and mix well.
Tip onto a lightly floured work surface and knead for around 10 min.
Once the dough is satin-smooth, place it in a lightly oiled bowl and cover with cling film. Leave to rise for 1 hour until doubled in size
Line a baking tray with baking paper. Knock back the dough (punch the air out and pull the dough in on itself) then gently mould the dough into a ball.
Place it on the baking paper to prove for a further hour until doubled in size. Add black and white sesame seeds before it dries.
Heat oven to 220C.
Bake for 25-30 mins until golden brown and the loaf sounds hollow when tapped underneath. Cool on a wire rack.
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| NOTES |
Heat serving dishes in oven, garnish with micro-leaves & parsley.
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|
| NAME OF DISH |
Fillet Mignon or Rump – Prime Cut Perfection |
MENU PREP SEQUENCE
(1st, 2nd, 3rd) |
Main |
| RECIPE SERVES (no of people) |
4 |
| PREPERATION TIME |
45 min |
| INGREDIENTS |
Quantity & unit |
Ingredient |
| |
2 tablespoons |
Avocado oil |
| |
4 tablespoons |
Butter |
| |
4 x 300g beef fillets or rump steaks, 2 inches thick |
Beef fillets or rump steaks |
| |
|
Freshly ground black pepper, bit pf white pepper |
| |
1 tablespoon |
Rosemary, Garlic at end |
Sauces: Peppercorn |
- 1/4 cup brandy
- 1/2 cup beef stock
- 1/3 cup cream
- 1-2 tsp ground whole black peppercorns
- salt to taste, bit of garlic
|
|
Soy Butter Sauce |
- 2 tbsp butter
- 1/4 cup heavy cream
- 1/4 cup beef stock
- 2 tbsp soy sauce
- 1 tbsp tzatziki sauce, some maggi sauce
- 3 tbsp sherry
|
|
Red Wine Jus
Bacon Rose Potatoes
Vegetables |
• 50g of butter
• 2 shallots/red onions, finely chopped
• 3 cloves of garlic in crushed form
• 250 ml of red wine
• 250 ml of chicken stock
• Sprig of rosemary
• Salt and pepper to taste
500g bacon sliced, thin, long.
5 potatoes small.
Olive oil.
Potato spice, chip spice.
Mixed herbs, bacon onion. Potato bake sauce.
Sweet corn, cauliflower (grated cheddar cheese over), and peas, salt water and butter, vege spice |
|
| METHOD |
1. Use cast iron or similar pan, hot preheated, oil almost smoking.
4 min 1 side then 3.5 minutes other side for medium/rate, less for medium rate.
Temp of steak to be 130 degrees for medium rare, 140 for medium and 150 for medium well (must be very seared though).
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2. Season steak with salt and black / white pepper 1 hour before, refrigerate, pat dry, then sear.
Heat plates in oven.
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3. Use avocado oil for higher smoking point.
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4. Start with oil, finish lightly with butter, baste after flipping, bit of garlic optional.
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| |
5. Finish in hot oven for 5 min.
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| |
6. Rest steaks for 5 min before slicing, if time allows.
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NOTES
Bacon Rose Potatoes
Vegetables |
Sauces:
Peppercorn Sauce:
In pan, heat the brandy over medium heat When the brandy has reduced a bit, stir in the beef stock and cream.
Add the peppercorns and bring to a gentle simmer, stirring occasionally, until thickened to your liking.
Season with salt to taste. Could add a little bone broth.
Soy Butter Sauce:
Melt the butter. Stir in the cream, beef stock, soy sauce, tzatziki, sherry and maggi sauces.
Bring to a gentle simmer, stirring occasionally, until thickened to your liking, could add a little bone broth.
Red Wine Jus:
- Melt butter in a frying pan on a low to medium heat.
- Add shallots / red onions and cook until soft.
- Add garlic, cook for another minute or two.
- Add wine and bring to a slight boil.
- Lower the heat and simmer for 5 minutes.
- Add chicken stock, bring to a slight boil again.
- Reduce heat then simmer for 10 minutes until the sauce thickens to your chosen consistency, usually about 10 to 15 minutes.
- Add salt and pepper to taste, remove the sprig of rosemary.
- Drizzle over steaks when serving.
Slice potatoes very thinly, coat in oil, mixed herbs and potato.
Add other chip seasoning. Mix bacon and onion flavour potato make made with 300ml milk.
Place bacon layers overlapped. Place spiced potatoes on bacon. Let potato stick out.
Roll back, place in oiled baking holders, pour potato bake sauce, and bake for 50 min, check not too dry, at 180 degrees, lower rack.
Boil or microwave vegetables in salted water until soft but not too soft, then add butter and vege spice.
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| |
Sweet Temptation: Passion Fruit Lemon Meringue with Strawberries & Cream |
MENU PREP SEQUENCE
(1st, 2nd, 3rd) |
Dessert |
| RECIPE SERVES (no of people) |
6 |
| PREPERATION TIME |
45 min |
| INGREDIENTS: Filling |
Quantity & unit |
Ingredient |
| |
0.75 cup, approx. 4 lemons |
Lemon juice |
| |
4 tbsp |
Passion fruit pulp |
|
1 tbsp |
Lemon zest |
| |
1 can |
Sweetened condensed milk |
| |
4 yolks beaten |
Large eggs |
| |
dusting |
Edible gold dust, edible flowers |
| |
Punnet, and 125g, 1 tbsp |
Strawberries and whipped dairy cream on side, bit of sugar to sweeten |
| Topping |
4 whites |
Eggs |
| |
0.5 cup |
White sugar, 0.25tsp cream of tartar |
| Crust |
0.5 cup butter
0.25 cup sugar
1 cup flour
0.25 teaspoon baking powder |
Baking powder for crust |
| METHOD |
1. Filling: Combine the egg yolks, condensed milk, lemon zest, passion fruit and lemon juice, whisk and set aside.
2. Meringue: Beat the egg whites until foamy. Add the sugar and continue beating until stiff peaks form. Heat over steam until egg whites warm, add 0.25 tsp cream of tartar, mix.
3. Bake Pie: Pour filling into pie shell and top with meringue. Bake in the preheated oven until the meringue is golden brown, lower oven rack, approx. 20 min.
Refrigerate. Add gold dust and edible flowers before serving.
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| |
4. For crust, set oven to 175 degrees, cream the butter
sugar until fluffy, stir flour and baking powder together, blend into butter mixture, roll and pat into baking holders, bake 10 min.
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| NOTES |
Strawberries on whipped cream on side of dessert.
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