Buckle Up for a Spicy Season 9!
Calling all foodies and reality TV enthusiasts! “Come Dine With Me South Africa,” the beloved show where culinary clashes meet hilarious commentary, is back for its ninth season, and it’s already bringing the heat (and the laughs). From Durban’s vibrant spice to the glitz and glam of Johannesburg, this season promises a smorgasbord of diverse personalities, culinary journeys, and unforgettable dinner party chaos. So, grab your forks and get ready to dive into our exclusive blog series, where we’ll dish the dirt on all the episodes and their fascinating contestants.
Episode 1: Durban Delights with a Twist
Kicking things off in Durban, we meet our first four contenders: Sanela, the Indian curry master; Brad, the branding wiz; Valentine, the social media queen; and Lianca, the ever-optimistic physiotherapist. While Sanela impresses with her authentic lamb curry and Lianca charms with her “jiggly chai” dessert, Brad’s “Hurry Curry” sparks some debate, and Valentine’s quiet demeanor leaves us wanting to know more. Will Durban’s sunny spirit shine through, or will cultural clashes simmer beneath the surface?
Episode 2: West Rand Women: Who Will Steal the Show?
Heading inland to the West Rand, we encounter Steph, the bubbly actress with a massive online following, alongside Walda, Eve, and Morgan. Steph’s social media fame throws a spotlight on the group, raising questions about authenticity and competition. Will Steph’s culinary skills match her online presence, or will the other ladies prove that real connections trump virtual clout? Buckle up for some witty banter and unexpected revelations in this all-female showdown.
Episode 3: Durban Drama: Politicians, Radio DJs, and Sweet Treats
Back in Durban, the pressure mounts as Dave, the creative director, Carolyn, the English teacher, Sakhile, the politician, and Njabs, the radio DJ, take center stage. From Sakhile’s intriguing homemade cookie dough ice cream to Njabs’ strategic seafood offering, each contestant brings their unique personality to the table. Will Carolyn’s classic charm resonate, or will Dave’s artistic flair steal the spotlight? And can Sakhile navigate the political minefield of dinner party scoring? Stay tuned for drama, laughter, and maybe even a little bit of romance.
Episode 4: Steamy Starters and Networkers in the Mix
Hold onto your hats, because Episode 4 brings us Reubylee, the adventurous host with steamed mussels as her starter, Kayla, the enigmatic one, the networking-savvy Thato, and Jodi, the quick-witted sales agent. Can Rubi’s bold appetizer choice win over the group? Will Thato’s networking skills translate into dinner party points? And can Jodie charm her way to the top? This episode promises unexpected twists and turns, leaving you guessing who will rise to the occasion and who will crumble under the pressure.
Episode 5: Durban Glamour: Landscapers, Models, and a Salon Stylist
In another Durban installment, we meet Warren, the down-to-earth landscaper with a butternut soup surprise; Nobuhle, the self-proclaimed lover of luxury; Jenna, the confident salon hairstylist; and Sisiwe, the HR manager with a sharp wit. Will Warren’s humble offering resonate with the group accustomed to finer things? Can Nobuhle balance her high standards with genuine hospitality? And will Jenna and Sisiwe’s personalities clash or complement each other? This episode promises a clash of lifestyles and potentially heated debates about taste and value.
Episode 6: East Rand Rendezvous: Botox, Fitness, and Real Estate
Moving to the East Rand, we encounter Eugene, the fishing enthusiast with a knack for lamb cuts; Zolani, the fitness fanatic with a competitive edge; Sharon, the semi-retired interior decorator who’s not afraid to admit to botox; and Hope, the ambitious real estate agent. Will Eugene’s love for gamey flavors translate to everyone’s palate? Can Zolani separate healthy eating from dinner party enjoyment? And will Sharon’s youthful spirit and honesty win over the group? This episode promises hilarious commentary on aging, fitness, and the pursuit of success.
Episode 7: Hout Bay Haven: From Curry to Crembrule
Our first seven episodes conclude in the picturesque Hout Bay, where Julia, the creative cook with a mango and coconut cream dessert, takes on Erin, the meticulous interior decorator; Warren, the creative director returning for a second chance; and Gino, the car-loving procurement manager. Will Julia’s exotic dessert be a hit or a miss? Can Erin’s attention to detail translate to a winning menu? And will Warren learn from his previous experience and redeem himself?
Episode 8: A Taste of Johannesburg’s Northern Suburbs
In this episode, the culinary spotlight shines on the Northern suburbs of Johannesburg. Our contestants for the evening include Skye, a vegetarian school teacher who wowed with her Aubergine lasagna, Nash, an Operations director who tantalized taste buds with pecan pie & short ribs, Sacha-Lee, a creative entrepreneur who impressed with seared ostrich filet, and Warren, a sports enthusiast who cooked up a storm with braai lamb and veg.
Episode 9: Cape Town’s Brackenfell Feast
Heading down to Cape Town’s Brackenfell, our next set of contestants bring their A-game to the dinner table. Stephanie, a hair salon owner, showcased her skills with pan-fried salmon, mushrooms, and a citrus tart. Jonathan, an HR manager, delighted guests with chicken curry and homemade roti. John, a digital marketing consultant with a flair for magic and poetry, treated everyone to toffee dumpling pudding. Lastly, Mellisa, a wedding and lifestyle photographer, served up Kuwaiti fish stew with saffron rice.
Episode 10: Johannesburg’s Culinary Showdown
Back in Johannesburg, the competition heats up as Jacques, a school headmaster, serves roly poly with ice cream and chicken dombolo. Entrepreneur Kim impresses with ostrich neck steaks and spicy barbeque chicken wings. Bongani Bingwa, a radio host, delights with chicken twice as nice and sardine and bacon bistro. Bhavna Buldoo, a medical rep, tantalizes with papadum topped with chicken kebabs and grilled prawns, followed by bombai crush and creamy soji.
Episode 11: Diverse Flavors and Creativity
Music teacher Nicki brings the heat with lamb vindaloo, chicken madras, and tofu cauliflower. Chanelle, a partnership coordinator, serves prawn sticky pots and fish parcels. Segay, a business owner with a 90s popstar dress code, dazzles with crispy fish tacos. Lisa Ann, working in science, ends the night with a trio of shots and roast duck breast.
Episode 12: Culinary Finesse in Johannesburg
Pictures: BBC Lifestyle Africa
In the final episode of the season, contestants pull out all the stops to leave a lasting impression. Theo, working in insurance, serves cabbage patch surprise and shank in the middle with mash. Nthabi, a marketing manager, impresses with chicken fillets and custard cake. Ralph, a mining engineer, delights with lemon meringue and prime cuts. Blaise Kirsten Koetsie, a legal attorney, closes the season with deconstructed chorizo and creamy fish.
As Come Dine With Me South Africa Season 9 comes to a close, we’ve been treated to a culinary extravaganza showcasing the diverse talents and flavors of South Africa. From Johannesburg to Cape Town, each episode has been a delightful journey of food, fun, and camaraderie. We can’t wait to see what the next season has in store! Stay tuned for updates on auditions by following BBC Lifestyle’s social media accounts, and don’t forget to catch repeats of Season 9 on Channel 174 on DSTV.
Want to know more about Season 8? Check out my post here: Come Dine With Me South Africa Season 8.
Come Dine with Me South Africa: Frequently Asked Questions (FAQs)
Who is the narrator of Come Dine With Me:
The iconic voice behind the show is Dave Lamb.
How to watch Come Dine With Me South Africa:
South Africa: Watch on DSTV Channel 174 or stream on Catch Up.
How to enter Come Dine With Me South Africa:
Follow the official BBC Lifestyle Africa website or social media pages for announcements on the next application window. They typically release application forms online and sometimes hold open casting calls too.
Where to find Come Dine With Me recipes:
The recipes for the South African version can be found at BBC Africa Recipes.
Do contestants pay for food on Come Dine With Me?
Contestants on Come Dine With Me typically do not pay for their own food. They are given a budget to cover the cost
Recipes
Episode 1 Recipes:
Jiggly Chai (Chai Tea Infused Panna Cotta)
Lianca’s Dessert
- 60ml Milk
- 1 Cinnamon stick
- 2 Cloves
- 2 Cardomon pods
- ½ Star anise
- Pinch of ground black pepper
- Small bulb of ginger
- Berries
- 4 Chai tea bags
- 500ml Cream
- 3 Tbs cold water
- 1 tsp gelatine
- 1 tsp vanilla extract
- 65g of sugar
- Biscuit crumbs
- Whipped cream
- Add milk and whole spices and gently simmer.
- Add teabags to milk and simmer.
- Strain mixture.
- Make berry compote to serve
- Top with chocolate spoons, garnishing flowers, meringue and cream.
Nameste Khur (Tikka Prawn Pani Puris)
Episode 1: Lianca Dookran’s starter
- Onions
- Chillies
- Prawns
- Tikka Spice
- Fresh Cream
- Butter
- Oil
- Garlic
- Tomatoes
- Chicken Fillet
- Spring Onion
- Prawns: Marinade prawns in yoghurt and spices.
- Braise chillies and tomatoes.
- Fry prawns in garlic butter.
- Add the fresh cream.
- Fill into puni puris that are fried.
- Samoosas: Fry onion, chillies, add spices and chicken.
- Add sundries tomatoes and feta.
- Fill samoosas and freeze. Fry just before serving.
Hurri Curry (Lamb Saag With Naan)
Episode 1: Lianca Dookran’s Main
- Curry Ingredients: Onions
- Chillies
- Bay leaves
- Garlic
- Ginger paste
- Cloves
- Jeera
- Star anise
- Cinnamon
- Salt
- Masala
- 4 Tbs yoghurt
- 2 packs of spinach
- 1,5kg lamb
- Jeera Dhania powder
- Oil
- Mint
- Basmati
- Tomatoes (pureed)
- Curry Leaves
- Dhania
- Yeast
- Flour
- Marinade lamb in yoghurt and spices.
- Braise lamb, onion, chillies, whole spices.
- Add ginger, garlic and salt.
- Wilt spinach and blitz in blender.
- Add spinach to curry (keep some).
- Fry butter, onion and mint.
- Drizzle fresh cream.
- Cook rice to serve on the side.
Episode 2 Recipes:
Chilli Lime garlic Prawns served on phyllo pastry topped with Pistachio sweet chilli mayo sauce
Episode 2: Eve’s Starter
- 20 Prawns
- 1 Phyllo pastry roll
- 2 Small mayonnaise tubs
- 1 Sweet chilli bottle
- 1 Small pack salted pistachio nuts
- 1 Pack of lime
- 1 Tub of crushed garlic
- 1 Packet seasoning spice
- 1 Butter
- Marinate the prawn without shell head.
- Bake pastry.
- Make sauce.
- Grill or lightly fry prawns in butter.
- Remove pastry from the oven.
- Plate the starter.
- Top with sauce and add slice of lemon/lime.
Champagne garlic butter mussels in a creamy sauce with a side of white wine creamy mushroom & toasted bruschetta
Episode 2: Eve’s Main
- 2 Packs – about 6 to 8 shells each
- Half shelled mussels
- 2 Whole garlic
- Butter (use from starter)
- 3 lemons
- Seasoning (use from starter)
- 2 Packs Brown mushrooms
- 1 Big tub of cream
- 1 Small milk
- 1 White wine
- 1 Champagne
- 1 Bread bruschetta
- Rice–for wheat free
- 1 Onion
Chocolate vodka shot with chocolate mousse topped with cream & berries
Episode 2: Eve’s Dessert
- 2 Bottles of chocolate sauce
- 1bottle–200ml per unit Frangelico liqueur vodka
- 1 Bars Cadbury chocolate plain
- 1 & 1/2 Cups whipping cream
- 1 Tub blueberries/raspberry
- ¼ Cup cocoa powder
- ½ Cup icing sugar
- Whip the cream up in a cold bowl, sift the cocoa, add the sugar, place in fridge to cool.
- Use a piping bag to decorate the mousse, top with cream and berries. Add the sandglass message on the dessert.
- Pour vodka shot, add Frangelico, add chocolate sauce and top with cream with shavings of chocolate.
Boere Sushi
Episode 2: Morgon’s Starter
- 500g Sushi Rice
- 1 kg Springbok Steak
- 1 whole chicken Chicken Skin
- 150ml Rice Vinegar
- 30g Sesame Seeds
- 150ml Soya sauce
- Cook Rice
- Infuse with Rice Vinegar
- Bake Chicken Skin to crispy then ground
- Refrigerate steak & then slice in thin slices
- Pre sushi matts
- Spread chicken skin, rice & then meat
- Roll, slice & serve with soya sauce dip
Episode 3 Recipes:
Cookie Dough Ice-Cream
Episode 3: Sakhile’s Dessert
- Heavy Cream
- Condensed Milk
- Vanilla
- Flour
- Butter
- Sugar
- White Chocolate
- Strawberries
- Whip the cream until stiff.
- Cool the condensed milk.
- Combine the whipped cream and cooled condensed milk, then freeze for 3 hours.
- Heat the flour.
- Cool the heated flour and fold it into the ingredients.
- Mix the dough with the ice cream.
- Freeze the mixture for another 3 hours.
Thai seafood broth with rice noodles (chicken option for non-seafood eaters)
Episode 3: Nonjabulo “Njabs” Starter
- 500ml fish stock/chicken stock
- 1 packet rice noodles
- 2 stalks lemongrass
- Ginger, garlic and seasoning
- 2 limes and zest
- Handful coriander
- 300ml Coconut cream
- 500g baby corn
- 1 tsp each fish sauce and soy sauce
- 4 leaves of bok choi
- 500g Seafood mix
- 500g Chicken
- Pound lemongrass, ginger, garlic and seasoning into a paste.
- Put the fish stock, fresh paste and all other wet ingredients into a large pot and simmer.
- Add seafood mix/chicken.
- Add the vegetables.
- Boil rice noodles into broth.
- Serve hot
Texan steak with potato gratin and broccoli and pea salad (with optional phuthu)
Episode 3: Nonjabulo “Njabs” Main
- Texan steak with potato gratin and broccoli and pea salad (with optional phuthu)
- Steak seasoning, salt and pepper
- 6 big potatoes
- Garlic
- 500ml cream
- Broccoli tenderstems
- 500g butter
- Peas
- 250g maize meal
- Mustard seeds
- Balsamic Vinegar
- Peel, slice and parboil potatoes.
- Arrange into baking dish and bake for 30min.
- Season fillet and sear on high heat and set aside.
- Steam broccoli and peas and combine dressing ingredients.
- Boil water and add maize meal (for phuthu).
- Serve
New York Baked Cheesecake
Episode 3: Nonjabulo “Njabs” Dessert
- 140g digestive biscuits
- Vanilla extract
- 85g butter
- Berry mix
- 5 Tbsp sugar
- 800g cream cheese
- lemon juice
- 3 eggs and 1 extra yolk
- 3 Tbsp flour
- Preheat oven to 160 degrees.
- Crush biscuits and add melted butter.
- Arrange into individual muffin rounds.
- Beat the cream cheese and add flour.
- Add vanilla, sour cream, sugar and lemon zest.
- Bake for 55min then cool in the fridge.
- Add sugar, lemon juice and berries in a saucepan until it turns into compote texture.
- Serve
Episode 4 Recipes:
Mussels that will make you melt
Episode 4: Reubylee’s Starter
- Mussels
- Garlic and ginger
- White Wine
- Cream
- Chives
- Flour
- Butter
- Garlic Bread
- Steam the mussels.
- For the white wine sauce, melt the butter then add flour.
- Once the flour and butter are mixed, add milk and whisk away.
- Cream and white wine will be added late in the night.
Sake-licious Salmon Steak
Episode 4: Reubylee’s Main
- Sweet potatoes
- Salmon
- Chilli
- Soy Sauce
- Pees
- Butter
- Salt, pepper, spices, herbs
- Baby Carrots
- Boil the sweet potatoes
- Steam the peas, once fully steamed ,blend them and add butter, salt, pepper and cream.
- Season the salmon and marinate it with soy sauce, honey and chilli and put in the Bowl to prepare later.
- Caramelise carrots.
A Masterpiece of Desire
Episode 4: Reubylee’s Dessert
- Flour
- Sugar
- Food colouring
- Eggs
- Cream Cheese
- Milk
- Sour Milk
- Butter
- Mix all the dry ingredients in the bowl (Flour, Salt, Baking Powder)
- Mix the butter and sugar in the mixer till smooth consistency.
- Mix all dry ingredients with butter and sugar.
- Add vanilla essence, milk and sour milk.
- Slowly add eggs into the mixture.
- Once done mixing for 20 minutes put the dough in the oven.
Episode 5 Recipes:
Butternut Soup and Wholewheat Bread
Episode 5: Warren’s Starter
- 1 Tablespoon Orange
- 1 kg Butternut
- 2 Tablespoons Olive Oil
- 1 Cup Onion
- 1/2 Teaspoon Cumin
- 1/2 Teaspoon Salt
- 2 Cups Chicken Stock
- 1/4 Cup Cream
- Boil up all ingredients until soft.
- Blitz
- Add cream
- Plate
Episode 6 Recipes:
Salmon Salad on bedded beetroot and rocket leaves with croutons
Episode 6: Zolani’s Starter
- 1 Large packet of rocket leaves
- 2 large uncooked beetroot
- 1 large tray of smoked salmon
- 1 loaf of white bread
- 500g honey
- 3 lemons
- 1 teaspoon of garlic
- 250ml dijon mustard
- 1 small container of fresh thyme
- 1/3 cup canola oil
- 50g course black pepper
- 1 small tub of parmesan cheese
- In a pot bring beetroot to boil until it’s cooked through.
- Drain access water from beetroot, let it cool off and peel off skin, now cut beetroot to thinly slices or chunks, place into containers for later use.
- Cut bread into square shapes evenly.
- In a bowl, mix oil, ground pepper, parmesan and finely chopped thyme, mix well and pour over your bread
- On 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.
- In a jar, add honey, lemon freshly squeezed, teaspoon of mustard seeds and oil, shake well for salad dressing later on.
- In separate bowls, place your beetroot, layered by rocket leaves, add beetroot again, rocket leaves, croutons.
- Add salmon around in each bowl, garnish with fresh micro herbs, drizzle salad dressing and serve.
Buttered Chicken and basmati rice with sauteed peppers
Episode 6: Zolani’s Main
- 1kg Basmati Rice
- 1 green pepper
- 1 yellow pepper
- 1 red pepper
- 5 chicken fillets
- 1kg canola oil
- 500g crushed garlic tub
- 500g plain yoghurt
- 250g paprika
- 1 tin can tomatoes
- ½ cup fresh cream
- 1 batch of fresh coriander
- 250g garum masala
- 100g Bay leaves
- 1kg onion
- Bring water with salt to boil and add rice, let the boil until cooked well and drain off water, rinse of starch and simmer on lower heat.
- Dice all three different peppers cut into mini cubes, from each pepper cut them in half each.
- In a pan, heat canola oil, vegetable spice, crushed garlic, and stir
- 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.
- 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.
- After an hour, remove meat from the fridge, fry chicken breast using canola oil until golden, place them in a container and seal.
- Same pot, heat oil, add bay leaves, garum masala, finely chopped onions and sauté until golden brown, add vegetable spice and stir.
- 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.
Snuggle bear Malva Pudding and homemade custard
Episode 6: Zolani’s Dessert
- 500g golden syrup
- 100ml vanilla essence
- 500g butter
- 1kg brown sugar
- 900g apricot jam
- 2l milk
- 6 eggs
- 1kg flour
- 500g bicarbonate of soda
- Pinch of salt
- 750ml white vinegar
- 500ml fresh cream
- 3 egg yolks
- 1kg white sugar
- 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.
- Once cool, mix all dry ingredients together to wet ingredients and mix well and milk until it’s smooth, whisk in eggs and mix.
- Pour batter into lightly greased pan at 180 degrees for30 to four minutes until golden brown.
- Prepare syrup to top your pudding by all syrup ingredients into a sauce pan, sugar, golden syrup, butter and vanilla essence, bring to boil and add on pudding.
- In pan bring fresh cream and milk to gently heat.
- In a bowl, whisk separated egg yolks, corn flour and vanilla essence and white sugar.
- Pour to milk and cream mixture to the egg mixture, gently bit by bit and stir constantly.
- Back to the pan heat and gently whisk until thick and creamy.
Episode 7 Recipes:
Rosemary / Thyme deboned leg of lamb, served with coriander fluffy mash / grilled asparagus / baby corn / baby carrots served with a Gremolota sauce.
Episode 7: Gino’s Main
- Deboned Leg of Lamb
- Garlic
- Rosemary
- Thyme
- Barbeque Spice
- Potatoes
- Coriander
- Salted Butter
- Parsley
- Lemon
- Salt
- Pepper
- Olive Oil
- Baby Carrots
- Asparagus
- Baby Corn
- Cream
- Spice Lamb, make incisions in the lamb and place garlic , thyme and rosemary into the lamb and but barbeque spice on the lamb, continue top baste that lamb on the weber spit braai for 3 hours.
- 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 coriander, proceed to mash the potatoes.
- Flash fry the 3 veg, Baby corn, baby carrots, asparagus .
- Gremolota – Add chopped parsley , garlic zest , lemon juice olive oil, salt and pepper into a bowl, and stir these together, will possibly combine in a food processor
Spicy Garlic / Chilli / Lemon Prawn and Mussel Chowder served with baked bread
Episode 7: Gino’s Starter
- Prawn Masala
- Masala
- Salt
- Pepper
- 2 tsp Onion Powder
- 2 tsp Garlic Powder
- 100ml Cream
- Mussels
- 400g Prawns
- 80g Salted Butter
- 2 cloves Garlic
- 30g Bread dough
- 1 piece Ginger
- 2 Onion
- 1 Lemon
- 50ml White wine
- 3 table spoons Olive Oil
- 50g Coriander
- 80g White Savoury Sauce
- Sautee Onions with Spices and Garlic Ginger.
- Add salt pepper to taste.
- Add Salted Butter.
- Add Mussels and Prawns.
- Add Cream.
- Add White wine.
- Finish by adding coriander.
- Knead the dough , add flour , and shape into bread tin, place bread in the oven for 30 minutes, add seeds top the top of the bread and brush with olive oil
- Plate the dish with all the components.
Episode 8 Recipes:
"My take on an aubergine schnitzel"
Episode 8: Skye’s Main
- 8 aubergines
- 2 tins Chopped tomato
- 2 carrots
- 2 Celery
- 1 onion
- Chopped leaves Basil & parsley
- Pinch Salt & pepper
- Sprinkle Parmesan
- Grated 100g Mozzarella
- Olive oil
- Make the Napoletana sauce (sauté carrots, onion, celery and cans of tomato) Let it boil for a few 1 hour. Blend.
- Cook the aubergine in some olive oil until brown.
- 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.
Veggie Soup with Kneidlach
Episode 8: Skye’s Starter
- 2 Carrot sticks
- 2 Celery stalks
- 1 Onion
- 1 tsp Parsley
- 1 tsp cumin
- 1 tsp salt & pepper
- 500g butternut
- 1tbs Olive oil
- Sautee the roughly chopped onions, carrots & celery until soft.
- Add in the herbs and spices.
- Add in the chopped butternut.
- Add in water.
- Boil for 30 minutes.
- Blend.
- 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.
Traditional Jewish Baked Cheesecake
Episode 8: Skye’ Dessert
- 5 containers Cream cheese
- 350g Castor sugar
- 1tsp Vanilla extract
- 5 large eggs
- 2 large Egg yolks
- 119g Cream
- Preheat oven to 180 degrees Celsius.
- Beat cream cheese until smooth and add in sugar.
- Beat in vanilla extract.
- Beat in eggs one at a time.
- Beat in cream.
- Place batter into sprayed cake pan.
- Bake for 15 minutes and then reduce temperature to 140 degrees for 1 hour.
- Leave in oven to cool for 30 minutes and then place in the fridge until ready to serve.
Episode 9 Recipes:
Kuwaiti Fish Stew with Saffron Rice
Episode 9: Melissa’s Main
- 2 tsp Paprika
- 1 tsp Turmeric
- 2 tsp cumin
- 2 tsp Coriander powder
- 1 tsp Black pepper
- 1/2 tsp cinnamon
- 1 tbsp Salt
- 2 Bay leaves
- 2 tbsp Lemon juice
- 2 tbsp Oil of choice
- 2 kg Fish
- About 1.5 c Oil for frying
- 2 medium Onions, peeled and diced
- 2 small Onions, peeled
- 4 cloves Garlic, crushed
- 2 green Chillies
- 3 Lumi pieces
- 1 whole Garlic head
- 1 green capsicum Diced
- 1 c Fresh dill, chopped
- 1 c Fresh coriander, chopped
- 1/2 c Fresh parsley, chopped,
- 1/2 c Fresh mint
- 1 can Peeled and chopped tomatoes
- 500 ml Boiling water
- Mix dry spices together in a small bowl.
- To a separate bowl, add lemon juice and oil. Mix well. Add half the mixed dry spices to the lemon and oil mixture.
- Use spice and oil mixture to marinate fish pieces. Allow to rest for 15 minutes before frying.
- Flash fry fish on both sides and allow to rest in a separate dish. Do not discard of frying oil.
- To a large pot add the remaining oil from frying the fish. Sauté chopped onions, whole onions, crushed garlic, whole garlic head, 2 chillies and lumi pieces.
- Add remaining dry spices and bay leaves. Allow to become fragrant (about 5 minutes).
- Add tomato paste, fresh herbs and capsicum. Stir with a wooden spoon and sauté for 5 minutes.
- Pour in the canned tomatoes. Stir with wooden spoon. Add about 500 ml boiling water.
- Bring up the heat until bubbling and then simmer for 15 minutes until sauce thickens.
"Twilight Serenade" Roasted Garlic and Cream Cheese Crostini with a baby spinach salad
Episode 9: John’s Starter
- 1 French loaf
- 250ml Cream cheese or cottage cheese
- 1 Head of Garlic
- 1 tub Cherry tomatoes
- 1 sprig Fresh Rosemary
- 500ml Olive oil
- 100ml Balsamic vinegar
- 1 Red onion
- 500ml White vinegar
- 250g Mixed seeds–sunflower, pumpkin
- 2 tsp Basil Pesto
- 1 head Baby spinach
- 100g Hard Italian cheese
- Salt & black pepper to taste
- Cook the Garlic, Rosemary and cherry tomatoes with 400ml olive oil in a pot until the Garlic turns alight brown colour. Let the contents cool down to room temperature.
- Toast the mixed seeds in a pan until they start getting a brown colour. (Don’t toast them further than that) Let them cool down to room temperature.
- Make the salad dressing mixing 100ml olive oil, balsamic vinegar and pesto together. Season with salt and black pepper to taste.
- Bring the white vinegar to a boil in a pot.
- Cut the red onion into fine slivers and put them into a container that is heat safe with a lid.
- Pour the boiling vinegar onto the red onions, making sure the onions are submerged. Close the container and let cool down to room temperature.
- Crush the cooked (room temp) Garlic cloves into a rough paste using a fork.
- Mix the Garlic and cream cheese or cottage cheese. Season with salt and black pepper to taste.
- Cut the baby spinach into smaller pieces and mix with the dressing, seeds, a few pickled red onion slivers and some grated hard Italian cheese.
- Once you are almost ready to serve, cut the French loaf into thin slices and pan fry (toast) them in some of the Garlic infused Olive oil until golden brown.
- Plate up as follows: Place 1 piece of toast per plate. Top with a big dollop of cream cheese mixture. Garnish with a few slivers of the pickled red onion. Each plate gets some of the salad next to the crostini, topped with a few cooked cherry tomatoes. Drizzle some of the Garlic infused olive oil onto the plate.
“Heartwarming Embrace” Oxtail and Focaccia
Episode 9: John’s Main
- 2 Whole oxtails
- 2 white onions
- 2 Garlic cloves
- 250ml Olive oil
- 15ml Worchester sauce spice (Barbecue spice can be substituted)
- ½ tsp mild curry powder
- 25ml Balsamic vinegar
- 1 bunch Fresh Coriander
- 1 packet Peeled baby potatoes
- 1 packet peeled baby carrots
- 40g Maizina (thickener)
- 30g Sugar
- Salt & black pepper to taste
- 3 cups White flour
- 2 cups Luke warm water
- 1 packet Bread yeast
- 25g Mixed dried herbs
- Oxtail: Fry the oxtail pieces in a little of the olive oil in a big enough pressure cooker until all sides of every piece is golden brown.
- After some frying, a “fond” will develop on the bottom of the pot. It’s the brown stuff coating the bottom of the pot. Don’t let that burn or get too dark. It’s good practise to deglaze the pot with some water and continue frying until the fond looks like it will start burning. Repeat the deglazing process.
- Cut the white onions into small pieces.
- Remove the oxtail from the pot and fry the white onion pieces until they start to get a brown colour, deglazing as before.
- Add the oxtail back to the pot.
- Add salt and pepper to taste.
- Add Worchester spice, 10 ml mixed herbs, finely chopped Garlic, sugar and curry to the pot.
- Cover the contents with water.
- Pressure cook on high for 30 mins
- Open the pot carefully and test the oxtail with a fork for tenderness. It needs to start turning tender, but not falling off the bone tender. If it’s still tough, close the pot and cook for another 10 minutes high pressure.
- If there’s a lot of oil floating on top of the oxtail, carefully remove it with a ladle.
- Once the oxtail is just about to become tender, add the potatoes and carrots.
- Cook using high pressure for 10 minutes.
- Open the pot carefully and add the balsamic vinegar and coriander to taste.
- Test your seasoning at this point and adjust.
- Thicken the gravy with the thickener, dissolved into some water, as thick as you want it.
- The Focaccia: Mix the flour, salt to taste, yeast and sugar together.
- Start adding lukewarm water, a little bit at a time.
- Mix until you get a soft, sticky dough. If you accidentally added too much water, just add a little more flour and mix until you reach the desired consistency.
- Cover the mixing bowl with a damp cloth a leave to rise for 1 hour.
- After 1 hour, wet your hand and fold the dough onto itself in the bowl a few times.
- Repeat this rising and folding process 2 to 3 times.
- After the third folding process, take the dough out of the bowl and place it onto an over baking tray lined with baking paper.
- Flatten the dough with your hands into your desired shape of +-4-5 cm heigh.
- User your fingers to poke holes into the dough. Pour some of the olive oil over the dough to make this easier. Don’t hold back on the olive oil.
- Looselysprinkle some mixed herbs, salt and pepper over the dough. Drizzle more olive oil over the dough.
- Bake in a preheated oven at 200 Celsius for 20-25minutes or until golden brown.
- You can test whether the bread is fully cooked by sticking a sharp knife blade into the thickest part of the bread. It should come out dry and clean.
- Remove from the oven let the bread rest and cooldown before serving.
"Sweet Sunset" Toffee Dumpling Pudding with Custard
Episode 9: John’s Dessert
- 2 cups Cake flour
- 1 tsp Ginger powder or fresh ginger
- 2 cups White sugar
- 4 tbsp Apricot jam or golden syrup
- 2 tbsp Butter or margarine
- 2 tsp Baking Soda
- 1 pinch Salt
- 6 cups Water
- Mix 6 cups water & 1.5 cups of sugar in a deep pot and bring to a boil.
- Sift flour, salt, baking soda, and ginger together.
- Add half cup sugar to flour mixture and mix well.
- Add jam and butter to 1 cup boiling water, melt and mix well. Let this cool a little.
- Mix the jam and butter water and flour ingredients forming a sloppy dough.
- Once syrup starts boiling, turn the power of the stove to medium to low, then ladle dollops of the dough into the syrup.
- Cook with the lid on for 1 hour.
- Serve with custard.
Oven Baked, Fully Loaded Mushrooms
Episode 9: Stephanie’s Starter
- 8 large mushrooms
- tub cream cheese
- mozzarella grated chees
- hand full pecan nuts grinded fine
- wipe mushrooms with wet cloth
- leave to dry
- mix the cream cheese mozzarella and grinded pecan nuts
- fill the mushrooms with a nice helping of mixture
- add last of mozzarella on top
- cover with foil
- bake at 190 degrees for 10 min
- open bake last 10 min without foil
Episode 10 Recipes:
Sardine cremone on a bacon and onion jam and tomato reduction
Episode 10: Bongani’s starter
- can of sardines
- leaf gelatine
- egg
- butter
- cream
- red onions
- jam tomatoes
- white onions
- bacon
- balsamic vinegar
- maple syrup
- whiskey
- Soak a leaf of gelatine in cold water
- Mix the butter, cream egg yolk, sardines in a blender till smooth
- Cook in saucepan till 83 degrees Celsius
- Fold the gelatine and place mixture in mould and freeze
- Chop red onions and brown
- Brown bacon
- Add maple syrup, honey, sugar, balsamic vinegar to glaze
- Fry white onions and tomatoe for relish
- Blend and sieve for soup
Passion fruit caramel with chocolate semifreddo
Episode 10: Bongani’s Starter
- Granadilla pulp
- Sugar
- Butter
- Egg
- Cream
- Dark Chocolate
- Nutella
- Castor sugar
- Make sugar caramel
- Add cream
- Whisk
- Add passion fruit
- Blend
- Sieve
- Place into mold
- Melt chocolate
- Whisk egg whites to stiff peaks
- Use the yolk to make a zabaglione
- Whip cream
- Fold all ingredients
- Freeze
Fried Chicken with carrots, a pea puree and brinjal salad
Episode 10: Bongani’s Main
- Brinjal
- Harissa sauce
- Molasses
- Pomegranate seeds & concentrate
- Pastrami
- Yoghurt
- Lemon
- Tahini paste
- Carrots
- Chicken thighs
- Rosemary
- Butter
- Thyme
- Peas
- Beetroot
- Shape chicken with pastram
- Brown with rosemary, thyme and butte
- Steam and glaze carrots
- Puree peas
- Make beetroot squares
- Roast brinjal
Episode 11 Recipes:
Lamb Vindaloo, Chicken Madras & Tofu cauliflower curry
Episode 11: Nicki’s Main
- Lamb Vindaloo: 2 tsp Kashmiri chilli powder
- 2 tsp Turmeric
- 2 tsp Ground coriander
- 1 tsp Cayenne powder
- 1 tsp Ground cinnamon
- 1 tsp Ground cumin
- 1 tsp Ground fennel or clove
- 1 tsp Ground fenugreek
- ½ tsp Ground dry mustard
- ½ tsp Ground cardamom
- ½ tsp Ground black pepper
- 1,5kg Cubed shoulder of lamb
- 1,5 tsp salt
- ½ cup water
- ½ cup Vindaloo curry powder
- ¼ cup White vinegar
- 2 inch Piece of ginger
- 12 Garlic cloves
- 1 tbsp butter
- 1 tbsp butter
- 1 onion
- 1/8 cup Tomato paste
- 1 ½ cups Beef stock
- 6 Dried curry leaves
- Chicken Madras Curry: 2 onions
- 2 cloves garlic
- 2 tsp Minced ginger
- 3 tbsp butter
- 4 Chicken breasts
- ½ tsp Ground cinnamon
- 3 tbsp Madras hot curry powder
- 1 ½ tsp paprika
- ¼ tsp fenugreek
- ½ tsp Tamarind paste
- ¾ tsp Salt
- ½ tsp Black pepper
- 400ml passata
- 2 tbsp Tomato puree
- 200ml Coconut milk
- Bunch fresh coriander
- 1 Finely sliced red chilli
- ¼ Red onion peeled and finely sliced
- Tofu and Cauliflower Curry: 400g Extra firm tofu
- 2 cups cauliflower
- 1/3 tsp cayenne
- ½ tsp turmeric
- ½ tsp salt
- 2cm ginger
- 5 cloves garlic
- 2 tsp Lime juice
- 1 tsp oil
- 1 tsp Ground coriander
- ½ tsp Black pepper
- 1 Bay leaf
- 1 Cinnamon stick
- 2 Cloves
- 1 medium onion
- ½ tsp Salt (divided)
- 1tsp Sesame seeds
- 2 tsp Shredded coconut
- 2 Tomatoes chopped
- ½ tsp Garam masala
- 1 ¼ cup water
- Naan Bread: 1 cup Greek Yoghurt (lactose free)
- 1 ½ cup Self-raising flour (more if needed)
- 1 tbsp Olive oil
- 2 tbsp Salted butter
- Pilau Rice: 1 cup Basmati Rice
- 1 ½ cup water
- 1 Finely diced onion
- 2 Bay leaves
- 4 Cardamom pods
- 1 Cinnamon stick
- 2 cloves
- 1 tsp turmeric
- Salt to taste
- 2 tsp butter
- Lamb Vindaloo: Toss lamb with salt and place in a tub to marinade.
- In a blender add the water, Vindaloo curry powder, vinegar, garlic and ginger and puree.
- Pour over lamb, cover and marinade for 2 hours.
- In slow cooker add the butter, onion and tomato paste and the marinaded lamb.
- Cover with the beef stock and curry leaves and slow cook for 6 hours.
- Chicken Madras Curry: Add the onion, garlic and ginger to a blender and blend to a paste. Add a splash of oil.
- Heat the butter and add the onion mixture to the electric pressure cooker and sauté.
- Add the chicken and all other ingredients to the pressure cooker, except the coconut milk.
- Once cooked for 15 minutes, add coconut milk and adjust seasoning.
- Chop the coriander, chilli and red onion finely and serve as sambals.
- Tofu and Cauliflower Curry: Press and cube the tofu and add to a large bowl.
- Add the cauliflower to the bowl.
- Blend the spices, salt, ginger, garlic, lime juice with 1-2tbsp of water to make a puree.
- Add half of the above puree to the tofu and cauliflower.
- Toss and transfer to a lined baking dish and bake at 200 degrees for 25 minutes.
- Make the sauce. In a heated pan with oil, add the coriander, black pepper, bay leaf, cinnamon, cloves and cook for a minute.
- Add onion and ¼ tsp salt. Mix and cook until transluscent.
- Add sesame seeds and mix in.
- Add the ginger and garlic mix from step 3 and cook for a minute.
- Add tomatoes, coconut, salt and garam masala. Cover and cook until tomatoes are tender.
- Remove the bay leaf and blend in a blender.
- Transfer back to pan and add cauli and tofu.
- Naan Bread: Place yoghurt in a bowl and add self-raising flour to form a ball. Add more flour if needed.
- Tip the dough onto a well-floured surface and knead for 2-3 minutes.
- Divide the dough into 6 even parts.
- Roll each ball into a saucer sized round.
- Heat oil in a pan and fry until puffed up.
- Brush with butter.
- Pilau Rice: Wash the rice until clear and soak in cold water for 15mins. Drain and set aside.
- Heat butter in a pot and add the whole spices. Sauté until fragrant.
- Add diced onions and sauté until soft.
- Add turmeric, salt and rinsed rice and fry for 3-4 minutes.
- Once water has evaporated to the level of the rice, place a lid on the pan and reduce the heat.
- Cook for 6-7 minutes.
- Once rice has cooked, turn the heat off and leave lid on for few minutes.
- Fluff the rice.
Aubergine and Mushroom ‘meatball’ with homemade Napoletana Sauce
Episode 11: Nicki’s Starter
- 1 punnet mushrooms
- 1 large peeled and diced aubergine
- 2 cloves garlic
- 1 Egg
- Handful Sesame seeds
- 2 tbsp tomato paste
- 1 handful basil and parsley mixed
- 1 tbsp Worcestershire sauce
- ¼ tsp Black Pepper
- 1 ½ tsp Italian Seasoning
- 1 tsp salt
- 2 tbsp Olive oil
- ¾ cup cashews
- 1 cup bread crumbs
- ½ cup cubed mozzarella
- 60g Parmesan
- 1 tbsp Olive oil
- 1 onion
- 2 cloves Garlic cloves
- 800g Tomatoes
- ½ cup fresh basil
- Roast chopped aubergine and mushrooms with salt and Italian Spice
- Crush cashews in blender
- Add toasted aubergine and mushrooms along with breadcrumbs, salt and pepper, Worcestershire sauce, tomato paste , garlic, basil into food processor.
- Add beaten egg.
- Roll into balls, insert cubed mozzarella in middle and cover with sesame seeds
- Spray with olive oil and bake until done.
- Roast tomatoes, garlic, salt and pepper and onion in olive oil until soft.
- Blitz the tomato mixture in blender and add fresh basil.
White Chocolate Panna Cotta with fresh granadilla pulp
Episode 11: Nicki’s Dessert
- 500g cream
- 150g sugar
- 2ml Lemon extract
- 8g Gelatin powder
- 40g Water to bloom gelatin
- 500g Buttermilk
- 150g White Couverture
- 4 Strawberries
- 4 Granadilla
- Bloom the gelatin.
- Heat the first amount of cream, lemon extract & sugar.
- Add the bloomed gelatin and white chocolate.
- Turn off the heat and add the cold cream.
- Allow to cool in fridge until set.
- Strain the granadilla.
- When ready to serve, add granadilla.
- Add strawberries to decorate.
Prawn and pork Potstickers
Episode 11: Chanell’s Starter
- 500g Prawns
- 200g Pork mince
- 2 cloves garlic
- 1 small knob of ginger
- 2 chillies Garlic, ginger, spring onions, chillies and coriander
- 1 cup of flour
- Enough water to form a dough
- Salt to taste.
- Dumpling wrappers (flour and water)
- About 5ml of each – Soy sauce, fish sauce, salt and pepper
- Oil (to fry)
- Chilli oil (for garnish)
- Add prawns to food processor to form a mince like texture.
- Add pork mince and mix together.
- Add all the garlic, ginger, chillies etc to the mixture with the spices and sauces.
- Mix together till well combined.
- Add to the wrappers.
- Fry in oil, add water to pan, close lid and then fry again till bottom is crispy. (fry, steam, fry method).
- Plate and garnish with chilli oil and spring onions.
Thai Style Fish parcels
Episode 11: Chanelle’s Main
- 4 x Kingklip/Hake fillets
- Assorted veggies-Whatever is in season or on hand.
- Baby corn
- Broccoli
- Carrots
- Cabbage
- Courgettes
- Basmati rice
- Thai green curry paste
- Soy sauce
- Coriander
- Fresh limes/lemons
- Garlic
- Ginger
- Chillies
- Coconut milk
- Rub fish in green curry paste, squeeze lemon and add a bit of garlic and ginger and coriander.
- Chop veggies and add them onto parchment paper, lay marinated fish on top of the vegetables and seal parchment paper so that the fish steams when placed in the oven.
- For the coconut broth, add the coconut milk to a saucepan, add green curry paste, chilli, garlic and ginger as well as fish sauce and salt to taste. Bring to a simmer and then decant, to be served with the rice and fish.
Tropical Fruits Trio or sorbets
Episode 11: Chanelle’s Dessert
- 500g (1bag) Frozen Mango chunks
- 500g (1bag) Frozen Dragon Fruit
- 500g (1bag) Frozen Strawberries
- Simple Syrup (equal parts water and sugar)
- Freshly squeezed limes
- Add syrup and lime juice to frozen fruit and blend
- Decant to containers and freeze.
Episode 12 Recipes:
Sweet Temptation: Passion Fruit Lemon Meringue with Strawberries & Cream
Episode 12: Ralph’ Dessert
- 4 lemons Lemon juice
- 4 Tbsp passion fruit pulp
- 1 Tbsp lemon zest
- 1 Can of sweetened condensed milk
- 4 yolks beaten
- Dusting edible gold dust
- Edible flowers
- Punnet strawberries
- 125g whipped dairy cream on side
- 1Tbsp of sugar to sweeten
- Topping: 4 Egg whites
- 0.5 Cup white sugar,
- 0.25 Tsp cream of tartar
- Crust: 0.5 Cup butter
- 0.25 Cup sugar
- 1 Cup flour
- 0.25 Tsp baking powder for crust
- Filling: Combine the egg yolks, condensed milk, lemon zest, passion fruit and lemon juice, whisk and set aside.
- 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
- 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.
- For crust: Set oven 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 10min
A union of land and sea: Prawns, Mussels & Mushrooms Medley
Episode 12: Ralph’s Starter
- Prawns, Mussels & Mushrooms Medley:: 6 Tbsp Butter, some olive oil & butter for mushrooms pre-fry
- 2 Onions, 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 & zested
- 1 Cup chopped parsley
- 800g Cleaned half mussels
- 2 Cubes chicken stock
- 800g Blanched and peeled large prawns
- 250g Mushrooms
- Pinches & dashes of paprika, peri-peri, mixed herbs, micro leaves, grated cheese
- Bread–Rustic Loaf-white: 500g White flour & extra for dusting
- 2 Tsp salt
- 10g Yeast sachet
- 3 Tbsp olive oil
- Few olives & peppadews chopped
- 300ml Water
- Prawns, Mussels & Mushrooms Medley:: Melt butter in large pot–sauté onions, garlic and chilli flakes until soft.
- Add white wine and chicken stock and simmer until reduced by two thirds–add cream and simmer 2–3 minutes.
- 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
- Remove from heat–season to taste with salt and black pepper–stir through the lemon juice, finely grated zest and parsley and grated cheese
- For sauce alternative, add peri-peri, paprika, soy, mixed herbs, maggi and cayenne pepper to some items.
- 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.
Fillet Mignon or Rump–Prime Cut Perfection
Episode 12: Ralph’s Main
- 2 Tbsp avocado oil
- 4 Tbsp butter
- 4 x 300g beef fillet or rump steaks, 2 inches thick
- Freshly ground black pepper and white pepper
- 1 Tbsp rosemary & garlic
- Peppercorn sauce: ¼ Cup brandy
- ½ 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
- ¼ Cup heavy cream
- ¼ Cup beef stock
- 2 Tbsp soy sauce
- 1 Tbsp tzatziki sauce, some maggi sauce
- 3 Tbsp sherry
- Red Wine Jus:
- 50g of butter
- 2 shallots/red onions, finely chopped
- 3 cloves of garlic crushed
- 250 ml of red wine
- 250 ml of chicken stock
- Sprig of rosemary
- Salt and pepper to taste
- Bacon rose potatoes: 500g bacon sliced thin long
- 5 potatoes small
- Olive oil
- Potato spice, chip spice
- Mixed herbs, bacon onion potato bake sauce
- Vegetables: Sweet corn
- Cauliflower (grated cheddar cheeseover)
- Peas
- salt
- water
- butter
- vege spice
- Use cast iron or similar pan, hot preheated, oil almost smoking. 4min one 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 and150 for medium well (must be very seared though).
- Season steak with salt and black / white pepper 1hour before, refrigerate, pat dry, then sear. Heat plates in oven.
- Use avocado oil for higher smoking point.
- Start with oil, finish lightly with butter, baste after flipping, bit of garlic optional.
- Finish in hot oven for 5 min.
- Rest steaks for 5 min before slicing, if time allows.
What’s your favorite moment from this season? Share your thoughts in the comments below!
Would love to watch Season 9 episode 6 – where can I see it?