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Come Dine With Me South Africa S9 Episode 11 Recipes

Discover all recipes from episode 11.

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•Serves 4

Nikki's recipes

Aubergine and Mushroom ‘meatball’ with homemade Napoletana Sauce

Starter: Aubergine and Mushroom ‘meatball’ with homemade Napoletana Sauce

Prep time: 60 mins
Servings: 6

INGREDIENTS

  • 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

METHOD

  1. Roast chopped aubergine and mushrooms with salt and Italian Spice
  2. Crush cashews in blender
  3. Add toasted aubergine and mushrooms along with breadcrumbs, salt and pepper, Worcestershire sauce, tomato paste , garlic, basil into food processor.
  4. Add beaten egg.
  5. Roll into balls, insert cubed mozzarella in middle and cover with sesame seeds
  6. Spray with olive oil and bake until done.
  7. Roast tomatoes, garlic, salt and pepper and onion in olive oil until soft.
  8. Blitz the tomato mixture in blender and add fresh basil.
Main_ Lamb Vindaloo, Chicken Mandras & Tofu cauliflower curry

Main: Lamb Vindaloo, Chicken Madras & Tofu cauliflower curry

Prep time: 10mins and 45mins cooking
Servings: 4

INGREDIENTS

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  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

METHOD

Lamb Vindaloo:

  1. Toss lamb with salt and place in a tub to marinade.
  2. In a blender add the water, Vindaloo curry powder, vinegar, garlic and ginger and puree.
  3. Pour over lamb, cover and marinade for 2 hours.
  4. In slow cooker add the butter, onion and tomato paste and the marinaded lamb.
  5. Cover with the beef stock and curry leaves and slow cook for 6 hours.

Chicken Madras Curry:

  1. Add the onion, garlic and ginger to a blender and blend to a paste. Add a splash of oil.
  2. Heat the butter and add the onion mixture to the electric pressure cooker and sauté.
  3. Add the chicken and all other ingredients to the pressure cooker, except the coconut milk.
  4. Once cooked for 15 minutes, add coconut milk and adjust seasoning.
  5. Chop the coriander, chilli and red onion finely and serve as sambals.

Tofu and Cauliflower Curry:

  1. Press and cube the tofu and add to a large bowl.
  2. Add the cauliflower to the bowl.
  3. Blend the spices, salt, ginger, garlic, lime juice with 1-2tbsp of water to make a puree.
  4. Add half of the above puree to the tofu and cauliflower.
  5. Toss and transfer to a lined baking dish and bake at 200 degrees for 25 minutes.
  6. Make the sauce. In a heated pan with oil, add the coriander, black pepper, bay leaf, cinnamon, cloves and cook for a minute.
  7. Add onion and ¼ tsp salt. Mix and cook until transluscent.
  8. Add sesame seeds and mix in.
  9. Add the ginger and garlic mix from step 3 and cook for a minute.
  10. Add tomatoes, coconut, salt and garam masala. Cover and cook until tomatoes are tender.
  11. Remove the bay leaf and blend in a blender.
  12. Transfer back to pan and add cauli and tofu.

Naan Bread:

  1. Place yoghurt in a bowl and add self-raising flour to form a ball. Add more flour if needed.
  2. Tip the dough onto a well-floured surface and knead for 2-3 minutes.
  3. Divide the dough into 6 even parts.
  4. Roll each ball into a saucer sized round.
  5. Heat oil in a pan and fry until puffed up.
  6. Brush with butter.

Pilau Rice:

  1. Wash the rice until clear and soak in cold water for 15mins. Drain and set aside.
  2. Heat butter in a pot and add the whole spices. Sauté until fragrant.
  3. Add diced onions and sauté until soft.
  4. Add turmeric, salt and rinsed rice and fry for 3-4 minutes.
  5. Once water has evaporated to the level of the rice, place a lid on the pan and reduce the heat.
  6. Cook for 6-7 minutes.
  7. Once rice has cooked, turn the heat off and leave lid on for few minutes.
  8. Fluff the rice.
White Chocolate Panna Cotta with fresh granadilla pulp

Dessert: White Chocolate Panna Cotta with fresh granadilla pulp

Prep time: 10 mins and 4 hours to set
Servings: 6

INGREDIENTS

  • 500g cream
  • 150g sugar
  • 2ml Lemon extract
  • 8g Gelatin powder
  • 40g Water to bloom gelatin
  • 500g Buttermilk
  • 150g White Couverture
  • 4 Strawberries
  • 4 Granadilla

METHOD

  1. Bloom the gelatin.
  2. Heat the first amount of cream, lemon extract & sugar.
  3. Add the bloomed gelatin and white chocolate.
  4. Turn off the heat and add the cold cream.
  5. Allow to cool in fridge until set.
  6. Strain the granadilla.
  7. When ready to serve, add granadilla.
  8. Add strawberries to decorate.

 

Chanelle's recipes

Prawn and pork Potstickers

Starter: Prawn and pork Potstickers

Prep time: 60 mins
Servings: 4

INGREDIENTS

  • 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)

METHOD

  1. Add prawns to food processor to form a mince like texture.
  2. Add pork mince and mix together.
  3. Add all the garlic, ginger, chillies etc to the mixture with the spices and sauces.
  4. Mix together till well combined.
  5. Add to the wrappers.
  6. Fry in oil, add water to pan, close lid and then fry again till bottom is crispy. (fry, steam, fry method).
  7. Plate and garnish with chilli oil and spring onions.

 

Thai Style Fish parcels

Main: Thai Style Fish parcels

Prep time: 30 mins
Servings: 4

INGREDIENTS

  • 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
  • Fish sauce
  • Coriander
  • Fresh limes/lemons
  • Garlic
  • Ginger
  • Chillies
  • Coconut milk

METHOD

  1. Rub fish in green curry paste, squeeze lemon and add a bit of garlic and ginger and coriander.
  2. 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.
  3. 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

Tropical Fruits Trio or sorbets

Prep time: 30 mins
Servings: 4

INGREDIENTS

  • 500g (1bag) Frozen Mango chunks
  • 500g (1bag) Frozen Dragon Fruit
  • 500g (1bag) Frozen Strawberries
  • Simple Syrup (equal parts water and sugar)
  • Freshly squeezed limes

METHOD

  1. Add syrup and lime juice to frozen fruit and blend
  2. Decant to containers and freeze.