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Come Dine With Me South Africa S8: Ep1 Brendan’s recipes

Tuesday 18 October 2022

Recipes served by Brendan Thorpe

Pan seared scallops, handkerchief pasta, sweet corn velouté, crispy ham

RECIPE SERVES (no of people):4


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


  1. Mix the flour and egg together, knead to form a dough. Place dough in the fridge for at least 30 mins to rest.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Plate all elements described above.
CDWM SA S8 - Brendon Thorpe main

Roasted loin of lamb with wild mushroom risotto

RECIPE SERVES (no of people): 4


2 Deboned Lamb loins
100g Diced mint, parsley and rosemary
1 Head of roasted garlic  
250g Risotto Rice
1 Onion, diced
1 litre Veg Stock
5ml Cumin
10ml Truffle & Mushroom paste
125ml Water
Handful Dried Porcini mushrooms
400g Diced exotic mushrooms
125g Grated hard Italian cheese


  1. Lay the deboned lamb loins flat on a chopping board and cover with the roasted garlic and sprinkle with the diced mint, parsley and rosemary.
  2. Roll the deboned lamb loins to form a cylinder and then secure with twine.
  3. Over a low heat, place the loins fat-side down in a cool pan and allow to heat slowly, rendering the fat for around 10mins. Gradually increase the heat after around 10 minutes and sear the meat. Place the meat into a baking dish and into an over pre-heated to 180OC. Cook for 25-30 mins until cooked to preference.
  4. Cook the diced onion over a low heat for 15 mins until soft, add cumin & Truffle/Mushroom paste. Add the uncooked rice and a splash of olive oil and stir, allowing the rice to be coated. Add the diced mushrooms and stir again. Add the water and bring to the boil for 3 minutes.
  5. In a separate bowl, add the dried porcini mushrooms to 50ml of boiling water and leave for a few minutes. Add this mixture together with the stock and add around half of this mixture to the pot and stir for a few minutes as the liquid is absorbed. Gradually add the liquid and stir until it has all been absorbed and has a smooth, silky texture.
  6. Once the rice is cooked, stir through the cheese.
  7. Plate all elements described above (slicing the lamb), adding blanched green vegetables of choice
Come Dine With Me SA8 - Brendon dessert

Deconstructed Banoffee pie

RECIPE SERVES (no of people): 4


3 Large bananas
150ml Cream, whipped
50g Sugar
15ml Lemon Juice
250ml Cream
50ml Milk
50g Sugar
1tsp Salt
2 Leave of gelatine
Icing sugar

Coconut flakes
Self-raising flour


  1. Cut the banana into pieces and transfer to a pot with the sugar and lemon juice over a low heat. Cook until the sugar begins to caramelise, and the bananas soften. Blend the mixture to a smooth puree, add icing sugar.
  2. Whip the cream and add the banana puree. Transfer to the fridge for a few hours to set.
  3. In a separate pot, place the sugar and salt over a high heat until it melts and forms a caramel. Stir in the heated milk and cream. Submerge the leaves of gelatine in a bowl of cold water for a few minutes. Squeezing out any excess moisture, add the gelatine to the warm cream and milk. Transfer the mixture to individual serving bowls and place in the fried to set.


  • Melt butter, add sugar, mix together until light cream colour, and egg, flour & Coconut flakes.