Get ready, foodies and fans of fun, because Season 8 of Come Dine with Me South Africa has been a culinary rollercoaster you won’t want to miss. From the heart of Johannesburg to the scenic landscapes of Cape Town, this season brought together a colorful array of contestants, each with their own unique flair and flavor. Join us as we take a look back at the highlights and personalities that made this season truly unforgettable.
Episode 1: North of Johannesburg
The season of Come Dine With Me South Africa kicked off with a bang in the North of Johannesburg, featuring contestants Paiger, Brendan, Mandisa, and Qudsiya. Qudsiya impressed with her Fish Tikka and Zari Muscles, while Brendan showcased his gourmet skills with Pan Seared Scallops and a Deconstructed Banoffee Pie for dessert. Mandisa and Paiger added their own unique twists, making this episode a fantastic start to the season.
Episode 2: Randburg Extravaganza
Randburg hosted a dynamic group of contestants: Melanie, the fun-loving zookeeper; Michael Jacobs, the Capetonian foodie; Rosa, the quirky librarian and English teacher; and Lebo, the luxurious real estate agent. Michael’s Crispy Prawn Tacos with Asian Slaw and Teriyaki Salmon on Bed of Wasabi Mash wowed the guests, while Lebo’s sophisticated dishes added a touch of luxury to the dinner parties. Rosa’s creative desserts and Melanie’s hearty meals made for a week of bold flavors and memorable moments.
Episode 3: North’s Culinary Showdown
This episode featured Success Shondlani, Given Selepe, Pamela Mahada, and Tarryn Le Roux. Success impressed with a starter of Mushroom Risotto with Prawns and Avocado, while Given’s Shiitake Mushroom Soup with Bone Marrow stood out. Pamela opted for a comforting Butternut Soup, and Tarryn’s Smoked Salmon Tartare added a touch of elegance. Each contestant brought their culinary skills to the table, making it a week of diverse and delicious dishes.
Episode 4: Diverse Flavors Unleashed
In a week that celebrated diversity, Arsenio Macamo, Ivete de Wet, Jacky Merola, and Devon Llywellyn each brought their cultural heritage to the table. Arsenio’s Prawns and Calamari Salad and Devon’s Steamed Mussel Pot in White Wine Broth showcased the best of seafood, while Ivete’s Portuguese Steak and Jacky’s Bacalhau à Brás paid homage to their roots. This episode was a true celebration of South African cuisine and cultural fusion.
Episode 5: Cape Town’s Culinary Scene
Cape Town contestants Mmathabo Nkuna, Aimee Allison, Jarrod Eder, and Kenny Smith took us on a culinary tour of the city’s vibrant food culture. Mmathabo’s Lamb Curry and Aimee’s Thai-style Salmon in Coconut and Lemongrass Broth were standout dishes. Jarrod’s Braaied Lamb Chops and Kenny’s Pecan Smoked Chicken added a local twist to the mix. Each dinner party was a testament to the contestants’ creativity and culinary skills.
Episode 6: Randburg’s Finest
Returning to Randburg, Richard Harper, Ntombi Mathonsi, Nina Nel, and Sarah Cullen showcased their culinary talents. Richard’s Classic Ceviche and Ntombi’s Pan-Seared Prawns with Fresh Avo Salad highlighted their seafood expertise, while Nina’s Beetroot and Whipped Feta and Sarah’s Seafood Trio offered unique and delicious starters. This episode was a feast for the senses, with each contestant bringing their best to the table.
Episode 7: Coastal Inspirations
In this coastal-themed episode, Tarryn “TK” Kay Trussell van Louw, Pearl Daniels, Tasneem Waggie, and Barbie Cook dazzled with their seafood specialties. TK’s Garlic Chilli Butter Prawns with Rocket Salad and Naan and Pearl’s Spicy Paella set the tone for a flavorful week. Tasneem’s Prawn and Mussel Coconut Curry and Barbie’s Goi Cuon with Nuoc Cham showcased their culinary creativity, making for an exciting and delicious week of dining.
Episode 8: Fusion Flavors
The contestants of this episode, Darren Aanhuizen, Oyedeji (Deji) Amao, Chevaun Roux, and Olen Sterling, brought together a blend of traditional and contemporary flavors. Darren’s Crayfish Salad and Oyedeji’s Nigerian Pepper Soup with Shredded Turkey were highlights, while Chevaun’s Baked Goat’s Cheese Salad and Olen’s Filet Mignon with Garlic Aioli added a touch of elegance. This episode was a delicious fusion of flavors and styles.
Episode 9: Gourmet Showdown
Gabriel Mwanza’s – Beef Wellington
Sharon Johanson, Gabriel Mwanza, Timothy Hodgson, and Lana Rodrigues each aimed to impress with their gourmet dishes. Gabriel’s Beef Wellington and Timothy’s Honey Glazed Lamb Parcels in Phyllo Pastry stood out, while Sharon’s Roast Pepper and Sundried Tomato Pesto and Lana’s Spanish Tapas Chicken Pintxo added vibrant flavors to the mix. The competition was fierce, and the culinary creations were nothing short of spectacular.
Episode 10: Cape Town’s Culinary Talent
In another Cape Town episode, Stacey-Lee Louters, Leslie Reddy, Lindsey Kin, and Keneiloe Selamolela showcased their culinary prowess. Stacey-Lee’s Summer Berry Dairy Salad and Leslie’s Frikkadels with Spicy Chutney were memorable starters, while Lindsey’s Gỏi Cuốn and Keneiloe’s Springbok Carpaccio added unique and delicious flavors to the table. Each dinner party was a blend of creativity and skill, making for an unforgettable week.
Episode 11: Innovative Dishes
Mickey – Death by Triple C Pasta
This episode highlighted the creativity and innovation of Mickey De Mendonca, James Lait, Malebo Mohube, and Alison Hassan. Mickey’s Death by Triple C Pasta and James’ Billionaires Cheesecake were standout dishes, while Malebo’s Stuffed Pork Tenderloin and Alison’s Mince Quesadillas showcased their culinary talents. Their unique dishes and bold flavors left a lasting impression on the judges and viewers alike.
Episode 12: Grand Finale
The season concluded with a spectacular finale featuring Rampepe Mohohlo, Leigh Mkhondo, Tramayne Monaghan, and Noreen Moloi. Rampepe’s 4 Seasons of Oysters and Leigh’s Sticky Meatball were highlights, while Tramayne’s Smoked Ricotta Ravioli and Noreen’s Nigerian Goat Stew brought their culinary skills to the forefront. Each contestant pulled out all the stops, making for a thrilling and delicious end to the season.
Season 8 of Come Dine with Me South Africa was a journey of culinary delights, showcasing the diverse flavors and talents of its participants. From the vibrant cityscapes of Johannesburg to the picturesque beauty of Cape Town, each episode was a celebration of South Africa’s rich culinary heritage. We can’t wait to see what the next season has in store! Stay tuned for more delicious drama and unforgettable dinner parties.
Check out Come Dine with Me South Africa Season 9.
Come Dine with Me South Africa: Frequently Asked Questions (FAQs)
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Follow the official BBC Lifestyle Africa website or social media pages for announcements on the next application window.
Recipes:
Episode 1 Recipes:
Pan Seared Scallops, Handkerchief Pasta, Sweet Corn Velouté, Crispy Ham
Episode 1: Brendan’s Starter
- 100g White flour
- 1 Egg
- 12 Scallops
- 2 Cobs of sweetcorn
- 1 Onion, diced
- 300ml Chicken Stock
- 50ml Water
- 50g Crème fraiche and butter
- 4 Slices of cured ham
- Dash of cumin, chipotle spice, coriander, paprika
- Mix the flour and egg together, knead to form a dough. Place dough in the fridge for at least 30 mins to rest.
- Cook diced onion, add spices over a low heat for 15 mins until soft. At the same time, place the sweetcorn cobs on a heated griddle pan, turning regularly to ensure charring but not burning. Once charred, cut the sweetcorn kernels from the cob and add to the cooked onions.
- Add water to the pan to deglaze, bringing to the boil for a minute before adding the chicken stock. Reduce heat to a simmer for 20-25 mins.
- Blend the mixture and pass through a sieve. Place the sieved mixture back into the pot and bring to a simmer, finishing with the crème fraiche and butter.
- Lay the cured ham on a baking sheet and place in an oven preheated to 180OC. Allow to cook for 5 mins or until crispy.
- Roll the pasta dough through progressively thinner settings on a pasta machine. Cut into ‘handkerchiefs’ and boil in salted water for 5 mins until al dente.
- In a heated pan, melt some butter and place the scallops in a clockwise pattern. Allow to cook for 1-1.5 mins before turning and cooking for an equal amount of time on the other side.
- Plate all elements described above.
Kurri Kitchrie
Episode 1: Qudsiya’s recipe
- Kurri
- 1 Egg
- 1.5 Onion
- 4 Cloves of Garlic
- 1 Tbsp Toasted Jeera (Cumin seeds)
- ½ Handful Coriander
- 4 Tbsp Desiccated coconut
- 2 Green Chillies
- ½ tsp Turmeric powder
- 500g Plain Yoghurt
- Rice 2.5 Cups Basmati Rice
- Pinch Saffron
- ¼ tsp Turmeric
- Pumpkin 2 packets Pre-cut Pumpkin
- 1-1.5 Tbsp
- Black Mustard seeds
- 2 Tbsp Oil
- 1 Tsp Red chilli flakes
- 1-1.5 Tbsp Sugar
- Aaloo Fry 2 Peeled Potatoes
- 1-1.5 tsp Mother-in-Law Masala
- 2 Cloves Garlic
- ½ tsp salt
- ½ tsp Dhana jeera
- Chops 8-10 chops
- 1 Tbsp Fine Black pepper
- 1 tsp Salt
- 1 Tbsp Ginger and Garlic Paste
- ½ Tbsp BBQ spice
- Pinch Red chilli powder
- Marinate chops in black pepper, salt, BBQ spice and ginger garlic paste and chilli powder.
- Seat on high heat in an oven proof pot/pan.
- Once seared, add water, cover and put it in to the oven for 1-2 hours until tender.
- Pumpkin Prepare pumpkin.
- Add mustard seeds and a touch of oil to a pot
- once the seeds start popping add the pumpkin, red chilli flakes, salt and sugar.
- Add some water and let the pumpkin steam, stir occasionally. DO NOT add too much water, add a little as a time until pumpkin is soft and cooked.
- Kurri Add all ingredients to a liquidizer
- Once fully blended add to a pot
- Add more yoghurt if needed
- Stir occasionally with a whisk
- Allow to cook for 15-20 minutes.
Rasmalai & Kasmiri Chai
Episode 1: Qudsiya’s recipe
- 1 and 2/3 cups Kilm
- 3 Elachi (green)
- Pinch Saffron
- 3 Cinnamon stick
- 4-5 Tbsp Sugar
- 1 box Badam Milk Mixture
- 2 Beaten Eggs
- 1 Tsp Baking Powder
- 2 Litres Full Cream Milk
- Add milk to the pot
- Add Badam mixture packet about 2/3 packet
- Add cardamom (Elachi), Cinnamon and Saffron
- Bring to a boil and taste, add sugar if you find necessary.
- Sift Klim and Baking Powder together
- Slowly add the eggs little at a time until it forms a sticky but workable dough. Knead for 2 minutes.
- Shape dough balls into small balls and slightly flatten.
- Poke a hole with a toothpick in each ball.
- Remove boiling milk from heat.
- Slowly and carefully add milk balls to the milk that is no longer boiling.
- Add milk to the heat again on medium heat, balls will double in size.
- Balls should flip over by themselves.
- Balls should cook for 15-20 minutes on low to medium heat.
- Allow to stand for 10 minutes, before transferring to a dish to refrigerate. Serve cold Kasmiri Chai
- Boil milk, add sugar, add tea bags and simmer on low heat until ready to serve
Episode 4 Recipes:
Steamed Mussel Pot Served with Home-made Bread
Devon Llywellyn’s Starter
- 1 teaspoon Butter
- 1814g Mussels
- 2 teaspoons Olive Oil
- 1.25ml Crushed red pepper flakes
- 1-2 teaspoons Crushed Garlic
- 2 teaspoons Chopped fresh flat-leaf parsley
- 1-1/2 cup Dry white wine, such as Sauvignon Blanc
- 500g White bread flour, plus extra for dusting
- 7g Yeast
- 1 tsp Caster sugar
- 2 tsp Salt
- 1 tsp Sunflower oil, plus extra for the work surface and bowl
- Rinse the mussels well under freezing water. Pick them over, pulling off any beards and discarding any mussels that are broken or gaping open.
- In a large pot with a lid, heat the oil and butter over medium heat. Add the garlic and red pepper flakes and cook until fragrant and soft but not coloured, 3 to 5 minutes.
- Add the mussels, wine, and half of the parsley. Increase the heat to high and cover the pan. After 2 minutes, remove the lid and toss the mussels well with a large spoon. Cover the pot again and cook until the mussels have opened wide, another 3 to 4 minutes. Add the remaining parsley, give the mussels a final toss, and divide the mussels and the broth among bowls.
- For the Bread Dough: Tip the flour, yeast, sugar, salt, and oil into a bowl. Pour over 325ml warm water, then mix (with a spatula or your hand), until it comes together as a shaggy dough. Make sure all the flour has been incorporated. Cover and leave for 10 mins.
- Lightly oil the work surface and tip the dough onto it. Knead the dough for at least 10 mins until it becomes tighter and springy. Pull the dough into a ball and put in a clean, oiled bowl. Leave for 1 hr, or until doubled in size.
- Tip the dough onto a lightly floured surface and roll into a long sausage shape. Halve the dough, then divide each half into four pieces, so you have eight equal-sized portions. Roll each into a tight ball and put on a dusted baking tray, leaving some room between each ball for rising. Cover with a damp tea towel and leave in a warm place to prove for 40mins-1 hr or until almost doubled in size.
- Heat the oven to 230C/210C. When the dough is ready, dust each ball with a bit more flour. Glaze the rolls with milk or beaten egg. Bake for 25-30 mins, until light brown and hollow sounding when tapped on the base. Leave to cool on a wire rack.
Spiced Filet Mignons with Crispy Potatoes and Seasoned Vegetables
Devon Llywellyn’s Main
- 4x Fillets spiced in black pepper and rock salt
- 500g Baby potatoes
- 1 teaspoon Olive Oil
- 1 teaspoon Garlic
- 1 teaspoon Italian Herbs
- Parmesan cheese
- Bacon
- Oregano
- Fresh parsley
- Freshly Ground Black Pepper
- 1x Lemon Wedge
- 450g Woollies Seasoned Vegetables
- 5 Tablespoons Butter
- ½ Cup Pinot Noir Red Wine
- 3 Tablespoons Brandy or Cognac
- ¼ Cup Chopped Green onions
- ½ cup Heavy Cream
- 1x Shallot chopped
- 1 teaspoon Sugar
- Press crushed peppercorns into both sides of each steak. Sprinkle it with lemon pepper and salt.
- Melt butter in a large skillet over medium-high heat. Stir in garlic and& wine and cook for 1 minute. Arrange steaks in a pan, and cook until desired doneness, about 5 minutes per side. Reduce heat to low.
- Pour brandy into steaks, and carefully light with a match. Let the flames burn off. Sprinkle green onion and shallot around the steaks and circle the steaks with cream. Cook, stirring sauce, until hot. Transfer steaks to plates. Stir the sugar into the sauce, and then spoon over the meat.
- In a large bowl, toss potatoes with oil, garlic powder, Italian seasoning, and Cajun seasoning, if using. Season with salt and pepper.
- Place potatoes in a basket of air fryer and cook at 400° for 10 minutes. Shake basket, stir potatoes, and cook until potatoes are golden and tender, 8 to 10 minutes more.
- Squeeze lemon juice over cooked potatoes and garnish with parsley before serving.
- Preheat the air fryer to 360 degrees F (180 degrees C) for the veggies
- Coat Veggies in a large bowl with olive oil, parsley, and veggie spice. Place in Air fryer and cook, stirring halfway, in the preheated air fryer until tender crisp, about 10 minutes.
Bittersweet Chocolate Soufflé with Crème Anglaise and Vanilla Ice Cream
Devon Llywellyn’s Dessert
- 142g Dark Chocolate powder
- 2 teaspoons Unsalted butter
- 3x Large eggs separated
- 2x tablespoons Sugar
- 1x teaspoon Vanilla essence
- 1x pinch of Salt
- Icing Sugar for dusting
- 1 cup full cream milk
- ½ vanilla pod
- 3x Egg Yolks
- 80g castor sugar
- 1 ¼ cups Heavy Cream
- Preheat the oven to 400F. Liberally butter 4 ramekins and coat all inside surfaces with granulated sugar.
- Gently melt the chopped chocolate and butter in a medium-large bowl over barely simmering water, being careful not to have the bowl touching the water or allow any water to splash into the bowl.
- When the chocolate is completely melted, remove from heat, and whisk in the egg yolks, extract, and salt, until smooth.
- Meanwhile, beat the egg whites in a separate bowl until foamy, then add the sugar and continue beating until stiff peaks form.
- Carefully fold the egg whites into the chocolate until no white streaks remain. Try not to deflate all that air you just whipped into them.
- Note: you may want to do this in stages, starting with 1/3 of the whites first to loosen the chocolate, then add the rest. Chill for 15 minutes in the refrigerator.
- Divide the batter equally between your prepared ramekins, and gently smooth out the top surface, if necessary. Run an offset spatula (or your finger) around the top rim of each cup, to separate the top of the mousse from the sides of the ramekin. This helps the soufflé to rise straight up.
- Bake for 10 -12 minutes until risen. The soufflés will still be a little wobbly. Note: depending on how full you filled your ramekins, the soufflés may or may not rise above the rims, but they will be puffed up.
- Serve asap with a dusting of powdered sugar.
- FOR CREME ANGLAISE Bring the milk and vanilla pod to a boil in a small saucepan.
- In a small bowl, whisk together the egg yolks, sugar, and salt.
- When the milk has reached boiling point, slowly whisk it into the egg yolk mixture to temper the eggs.
- Pour the custard back into the saucepan and over low heat, allow to cook whilst continuously stirring until thickened.
- When the custard is cooked, pour through a sieve, and refrigerate until cool.
- When the Souffle is baked, pour over the sauce, and serve immediately with the creme anglaise.
- FOR THE HOME-MADE ICE CREAM In a deep saucepan, warm up milk, sugar, salt and 1 cup heavy cream.
- Split vanilla bean in half lengthwise.
- Scrape seeds from the vanilla bean and add them to the saucepan.
- Add vanilla bean and cover. Warm it up and remove from heat just before it starts boiling.
- Remove from heat and steep for 20 minutes. Remove the vanilla bean after that.
- In a medium bowl, whisk egg yolks. Very slowly pour warm milk, whisking constantly.
- Transfer mixture back to the sauce pan and set heat to medium. Cook, stirring constantly with a spatula, scraping the bottom of the pan. Cook, until the custard thickens and coats the spatula.
- Pour the remaining 1 cup heavy cream into a large bowl. Strain custard over the bowl and whisk to combine. Add vanilla extract.
- Cool over an ice bath. Once it is cool to room temperature, cover, and chill overnight.
Episode 5 Recipes:
Pecan Smoked Chicken
Episode 5: Kenny Smith
- 2 whole baby chickens
- 75ml olive oil
- 100 ml lemon juice
- 2 tablespoons each: onion powder, cayenne pepper, mustard powder, garlic powder, smoked paprika, lemon zest, rosemary, sage, thyme, tarragon
- 1 bottle Apple Cider vinegar
- 500g butternut
- 200g butter
- 100ml full cream milk
- 50g pine nuts
- 1 punnet Sage leaves
- 1 fennel bulb
- 1 grapefruit
- to taste: Kosher Salt and black pepper
- Combine (50mI) olive oil, (75mI) lemon juice, lemon zest and spice mixture to create marinade for chicken. Rub spice on chicken, place ½ lemon inside the chicken.
- Smoke chicken in smoker with Pecan wood chips/chunks until internal temp reaches 75 degrees. Basting and spritzing with Apple Cider Vinegar every 30 minutes.
- Make brown butter by slowly cooking butter until browned. Deep fry sage leaves in butter as it gets to temp. separate sage leaves from brown butter.
- Cook butternut until soft.
- Combine butternut, brown butter, and milk into blender and blend until smooth.
- Toast pine nuts in the oven
- Thinly slice fennel bulb and mix with grapefruit segments. Toss with olive oil and lemon juice
- Place all ingredients together
Ice Cream Sandwich
Episode 5: Kenny Smith Recipe
- 1 cup water
- 71 g butter
- 170 g Castor sugar
- Pinch salt
- 1 cup flour
- 4 whole eggs
- 1 cup cream
- 1 tablespoon Matcha powder
- 3 egg whites
- 1 teaspoon vanilla paste
- 3 limes (zested and juiced)
- 100 g white chocolate
- Combine water, butter, 30 grams of sugar & salt in a pan
- Cook until butter is melted but do not boil
- Add flour and mix until dough has formed and is nice straw colour
- Add to a mixer and mix in whole eggs 1 by 1
- Pipe onto a muffins tray and bake until puffed and golden brown
- Mix egg whites till soft peaks. Add in 1/3 of sugar and matcha until stiff peaks are formed
- Whip cream and 1/3 sugar to make whipped cream, add vanilla paste
- In a saucepan combine remaining sugar and lime juice and zest until sugar melts.
- Melt white chocolate
- Combine, whipped matcha, whipped cream, melted chocolate and lime and place in a lined baking tray
- Once frozen cut choux bun and add frozen mixture.
Episode 6 Recipes:
Beetroot and Whipped Feta
Nina’s Starter
- 100g Danish feta
- 2 tbsp EVOO
- Salt and pepper to taste
- Lemon to taste
- Twelve small, red, yelow beetroots
- Thyme
- Olive oil
- 1/2 pear
- 2 radish
- Balsamic Glaze
- 12 roasted Walnuts
- 1 egg
- 30g plain flour
- 30g breadcrumbs
- 3 tbsp white wine vinegar
- 1tsp Sugar
- Heat oven to 180C. Mix beetroot in EVOO and salt thoroughly and place in oven for 30-40min.
- Whisk feta, EVOO, salt, pepper, and lemon together, and sift the mixture until it is a smooth consistency.
- Roll whipped feta mixture into balls and place in freezer for 20min.
- Mix egg in a separate bowl. Roll feta balls in flour, egg, and breadcrumbs.
- Spray with cooking spray and in air fryer at 180C for 10-12min.
- Slice radish in thin disks, pickle in vinegar and sugar.
- Slice Pair into disks. Crumble walnuts. Arrange all the items on a plate and finish off with balsamic Glaze.
Episode 10 Recipes:
Ho-Tong Peanut Oxtail
Episode 10: Lindsey’s recipe
- 1.2 kgs Oxtail
- 1 cup Raw peanuts
- 1 tbsp Chilli bean sauce (Toban Djan)
- 1 tbsp Garlic chilli sauce
- 2 tbsp Ground bean sauce
- 1 Ginger thinly sliced
- 1 tsp Crushed garlic
- 1 tsp Soy sauce
- Green Chilli
- Rice
- Oyster Sauce
- pinch salt
- Season oxtail: Add all ingredients (EXCEPT FOR GINGER) into a bowl and mix with hands until oxtail is fully covered
- Fry off fresh ginger in casserole dish (or pot/ slow cooker pot), then add the oxtail and braise on high heat till oxtail brown on the outside
- Add water to cover all oxtail and add peanuts
- Slow cook/ simmer for 3 to 4 hours until oxtail is soft, and water has half simmered away until a thick sauce form
Melktertjie Spring Rolls with Homemade Vanilla Ice-cream
Episode 10: Lindsey’s recipe
- 1 litre Milk
- 385g (2 cans) Condensed milk
- 6 tbsps Maizena
- 1 Cinnamon stick
- 1 pack Phyllo pastry
- 2 eggs
- 3 tbs Brown sugar
- 1 tbs Cinnamon powder
- 1 tsp Vanilla (essence/ paste/ pod)
- 500ml Double-thick cream
- 2 cups Oil for deep frying spring rolls
- Make MILK TART CUSTARD. Pour one full tin of condensed milk into pot Use same can measure milk. Add tins of milk Add cinnamon stick Heat until nearly boiling, then turn heat down to low In a separate bowl beat two eggs, then mix beaten eggs with Maizena and another tin of milk. Then, add this mixture to pot Slowly cook on low heat. Be sure to continue to stir so that custard does not burn. Custard is ready once mixture is thick. Take off stove and allow to cool down completely
- Make the CINNAMON SUGAR by mixing together the cinnamon powder and brown sugar.
- Make the full MELKTERTJIE SPRING ROLL. Unroll phyllo pastry and cut into 4 large squares. Then, separate each sheet Lay one thin piece of phyllo flat on the board 3cm from the bottom of the phyllo square, place 1tbsp of custard. Roll the sides and bottom inwards and roll once. Then sprinkle a pinch of the cinnamon sugar and continue to tightly roll until a spring roll/ cigar shape is formed. Continue with remaining ingredients. Deep fry spring rolls until phyllo pastry turns golden brown and crunchy Straight after taking spring rolls out the oil, dust and season with cinnamon sugar
- ICE CREAM. Beat cream until it becomes stiff. Do not over beat cream, or it can turn into butter. Add 1 tin condensed milk and vanilla (essence/ past/ seeds of 1 pod) and continue mixing. Once all ingredients thoroughly mixed together, put into container and into the freezer. Allow to set over night
Gỏi cuốn – Braaied chicken Vietnamese wraps, accompanied with dipping sauces
Episode 10: Lindsey Kin
- 400g (1 tray) Skinless chicken mini thigh (or breast) fillets
- 40g (1 pack) Satay spice blend
- 1 pack (500g) Rice paper wrappers
- 30g – according to your taste Fresh herbs (basil, mint, coriander)
- 1 Cucumber
- 4 eggs
- 10g (1 small box) Edible flowers
- 100g (1 pack) Julienne Carrots
- 400g packs (use only 1 bundle in the pack) Vermicelli rice noodles
- SAUCE: garlic, chilli, soy
- 1tbsp crushed garlic
- 1 green chilli
- 3tbs soy
- SAUCE: ginger onion
- 3 tbsp grated ginger
- half an onion thinly sliced
- SAUCE: Peanut sauce
- ½ cup crunchy peanut butter
- Onion
- Green Chilli
- 2tbsp hoisin
- 1tbsp rice vinegar
- ½ cup water
- 1 tsp garlic powder
- Marinade chicken in satay spice mix for a minimum of 15 minutes (the longer the marinading time the better)
- While chicken is marinading, prepare your braai, noodles, and fresh raw vegetables.
- Vegetable and herb prep: julienne carrots and cucumber. Remove herb leaves off its stem.
- Grill the chicken
- soak vermicelli noodles in hot water until al dente, and then drain
- beat eggs and pour into a frying pan. And lightly fry until the egg resembles a very thin pancake. Then, cut into rectangles.
- Once chicken and noodles have cooled down, you can then begin to build and wrap.
- Dip wrapper in a tray of water until soft and then take out the water. Lay wrapper flat on a board. In the middle of the wrapper: – lay flowers and herb leaves – lay 1 piece of rectangle shaped egg directly on top of flowers and herbs – lay noodles, vegetables, and chicken Fold uncovered sides inwards and roll the wrapper tightly into a spring roll shape. Repeat with remaining ingredients
- SAUCE: garlic, chilli, soy – Heat oil until smoking and add garlic and chilli. Take off the heat and allow garlic and chilli to fry off in the heated oil. – once garlic begins to become light golden brown, add in the soy – put back onto heat until soy begins to bubble – take off heat and allow to cool down. Once cooled down, sauce is ready
- SAUCE: ginger onion – Heat oil until smoking and add the ginger and onions – turn heat down and add a pinch of salt – Continue cooking for another 5 minutes – take off heat and allow to cool down. Once cooled down, sauce is ready
- SAUCE: Peanut sauce – Add all ingredients for peanut sauce into a saucepan – Whisk together on medium heat until all ingredients are thoroughly mixed – Take off heat and allow to cool down. Once cooled down, sauce is ready
Episode 11 Recipes:
Porra Chirps: Too Hot or Not
Episode 11: Mickey’s recipe
- 2 cups Chicken livers
- 1 shot Brandy
- 1 Onion
- 2 tsps. Chilli spice
- 1 clove Garlic
- 1 cup Double thick cream & pouring cream
- 1 tablespoon Turmeric, pepper, salt, aromata, chilli flakes, onion powder, garlic powder, oregano, smoked paprika, tomato paste
- 1 lemon
- 1 tablespoon butter & olive oil
- In a saucepan heat butter and olive oil together
- Add finely chopped onions and crushed garlic
- Stir until brown
- Add all spices together to create your base, and add your tomato paste
- Stir in water when needed to keep the contents in a fluid format
- After approx. 5 min add your livers, cut into smaller pieces once cooked a bit
- On medium heat stir occasionally
- Add your cream and shot of brandy, lemon juice and serve
Death by Triple C Pasta
Episode 11: Mickey’s recipe
- 3 Chorizo sausages
- 2 cups Flour
- 2 Eggs
- 1 pack Mushroom
- 1 Garlic clove
- 1 cup Sour cream
- 1 tbsp Butter
- 1 cup Pouring cream & milk
- 1 Onion
- 2 tsp Truffle oil
- 1 cup of each Cheddar, mozzarella, parmesan, gouda cheese, lemon, pre-mixed mushroom truffle sauce
- 1 tsp of each Salt, pepper, Italian herb, chilli & onion powder, oregano, paprika, aromata
- Mix flour and eggs into pasta maker
- Boil homemade pasta in water
- Fry chorizo in air fryer to get it crispy
- In a separate pot warm butter and flour for sauce, add milk and cream, pre-mixed mushroom/truffle sauce and stir
- Add all 4 cheeses and stir, add spices, truffle oil, lemon juice
- In a separate pan fry onion, mushrooms & garlic, salt, pepper, truffle oil
- Add to the cheese sauce mixture,
- Add mushroom/ cheese sauce to cooked pasta, fold in the chorizo serve with grated parmesan
DomPoreo with a Side Teaser
Episode 11: Mickey’s recipe
- 1 + 3 quarter Heavy cream
- 1 + quarter Whole milk
- Quarter Sugar
- 1 tablespoon Vanilla extract
- 2 cups Crushed Oreo cookies
- Pinch Salt
- 2 shots Kahlua liqueur
- Pour 1 cup of cream & b1 cup milk into saucepan, add sugar, salt, stir on low heat
- Add vanilla extract stir until sugar dissolves
- Remove from heat and add the remaining of the milk and cream, stir well,
- Add 1 shot Kahlua and let chill in refrigerator for approx. 1 – 2 hours
- Place cold mixture into ice cream machine and add 2 cups of Oreo cookies and 2nd shot of Kahlua
- Freeze for 3-4 hours for best texture and setting
Episode 12 Recipes:
Flaming Cupcake
Episode 12 : Tramayne’s recipe
- ¾ cup Pre-Mixed Flour
- 1 ½ cup Liquid Apple Smoke
- 1 ½ tspoon Baking soda
- ¾ tspoon Baking powder
- ¾ tspoon Salt
- 2 eggs
- ¾ cup Hot water
- ¾ cup Heavy cream
- 3 tbspon Vegetable oil
- 2 tspoon Vanilla extract
- Fresh Cream
- Cocoa powder sifted
- 20 Ginger Biscuits
- Sugar
- Salted Butter
- Preheat oven to 350 degrees. Line muffin tin with cupcake papers and set aside.
- Sift together cocoa, flour, sugar, baking soda, baking powder and salt into a large bowl. Add eggs, water, heavy cream, oil and vanilla. Mix with a handheld mixer until smooth
- Divide batter among muffin cups, filling each half full. Bake for 20 minutes. Let cool before frosting
- In the bowl of a stand mixer fitted with whisk attachment, cream together sugar, cocoa and butter; beginning on low speed then increase to high. Beat until fluffy and lightened in color. Transfer mixture to a piping bag fitted with a decorative tip. Frost cupcakes
- Hollow the strawberries carefully. If you pierce the side of the strawberry accidentally, start with a new one. Since you’ll be setting the liquor aflame, it is important that the strawberry is leak-proof.
- Set one strawberry atop each frosted cupcake. Fill strawberries with liquor just before lighting
Crispy Pork Belly with Roasted Apples and Cabbage
Episode 12: Tramayne’s recipe
- 1.2kg Deboned pork belly
- 6 Thyme strands
- whole Red cabbage
- Apple Cider Vinegar
- 3 cups Red wine (pinot noir)
- ¼ cup Castor sugar
- 1/3 cup Red wine vinegar
- 3 Green apples
- Mayonnaise
- Red Wine Vinegar
- Carrots
- Barbeque Asian spices
- Reheat oven to 150°C (130°C fan-forced). Using a sharp knife or clean box cutter, deepen any scoring in rind and fat of pork (do not cut through meat). Rub 2 tsp sea salt flakes into scored rind and fat. Season the meat with more salt. Fold a 30cm x 60cm piece of foil in half to make a 30cm square. Place thyme sprigs in Centre of the foil and top with the pork. Crimp the edges of the foil so foil goes up the sides of pork and below pork skin (this allows pork to cook in its own juices). Place on a large, rimmed baking tray.
- Roast pork for 3 hours or until fork tender. Remove pork from oven and increase temperature to 250°C (230°C fan-forced). Use tongs to carefully lift pork from foil. Pour off fat and discard foil and thyme. Return pork to the tray and roast for 25-30 mins or until the rind crackles.
- Melt 20g butter. Add one-third of the cabbage. Season with salt and cook, stirring, for 3 mins or until wilted. Add remaining cabbage, in 2 batches, and cook for 3 mins or until wilted.
- Add wine or stock, sugar, star anise and ¼ cup (60ml) vinegar to cabbage. Bring to a simmer, stirring to dissolve the sugar. Cook, stirring occasionally, for 35-40 mins or until cabbage is tender and most of the liquid evaporates.
- To make the caramelized apples, in a medium bowl, toss the apples and sugar until combined. Melt the butter in a large frying pan over medium heat. Add the apples and cook, without turning, for 3 mins or until golden underneath. Turn and cook for 3 mins or until apples are caramelized.