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Your companion cookbook for the latest season of Come Dine with Me South Africa, currently airing on BBC Lifestyle on Wednesdays at 20h00.

The latest episode from last week – Episode 3 (26 October) – featured four home cooks from Gauteng, with the first evening set in Midrand, hosted by Events Planner Success, who wasn’t the most successful of the night.

That honour went to picky Pam who won the R10,000 plate when she out-cooked Success, Given the Engineer and Lorna Maseko’s “bestie” Tarryn, who tried to oversell her flapjacks by calling them Puff Puffs.

These are their recipes:

Success Shondlani


NAME OF DISH Mushroom risotto with prawns and avocado
MENU PREP SEQUENCE
(1st, 2nd, 3rd)
Starter
RECIPE SERVES (no of people) 4
PREPERATION TIME 30 – 40 Minutes
INGREDIENTS Quantity & unit Ingredient
1 Packet Risotto
1 Packet Prawns
Mushrooms
1 Avocado
1 Bottle White wine

1 Spoon Butter
Half a spoon Salt
1 Fresh Lemon
Cubes Chicken Stock
To taste Seafood spice
To taste Black Pepper
To taste Prawns spice
METHOD 1. Cook Risotto in white wine once cooked through add mushrooms
2. Add pinch of salt to taste
3. Heat butter in a different pan and add prawns
4. Add prawns to risotto
5. Cut avocados into slices
6. Plate risotto, prawns and add avocados on top

 



NAME OF DISH Bean samp & butter chicken stew with ginger butternut and a garden salad
MENU PREP SEQUENCE
(1st, 2nd, 3rd)
Main
RECIPE SERVES (no of people) 4
PREPERATION TIME 2 Hours
INGREDIENTS Quantity & unit Ingredient
8 Pieces Chicken – marinated with mayonnaise over night
Half Spoon Butter
1 Red Onions
1 White onions
1 bottle Fresh Cream

1 packet Samp and beans
1 Butternut
1 Spoon Ginger powder
Salad cream
To taste Spices
Packet Green beans
Spoons Honey
To taste Turmeric
To taste Coriander
To taste Paprika
To taste Italian Spice
3 Green, Yellow, Red fresh Pepper
Sugar
METHOD 1. Heat pan add butter and diced onions
2. Stir until golden brown and add chicken
3. Spice the chicken and add butter
4.add cup of water until chicken has cooked through
5. add fresh cram later
6. cook raw samp and beans, green beans – add cream when done
7. Boil butternut
8. add ginger powder and honey
9. Gril Butter butternut
10. Serve

 


NAME OF DISH Creamy biscuit tart
MENU PREP SEQUENCE
(1st, 2nd, 3rd)
Dessert
RECIPE SERVES (no of people) 4
PREPERATION TIME 30 Min
INGREDIENTS Quantity & unit Ingredient
1 tub Plain yoghurt
1 packet Tennis biscuit
1 packet Ginger biscuit
1 packet Blue berries
1 Packet Choc chip
METHOD 1. Crush the ginger biscuit and tennis biscuit.
2. Layer of biscuit then plain yoghurt,
3. Blue berries are for topping
4. Choc chip for dressing
5. Add another layer of tennis biscuit

 


Given Selepe
It seems Given was so pre-occupied with that Italian scooter girlfriend of his, he forgot to include the quantities for his ingredients. >>


NAME OF DISH Shiitake Mushroom soup with bone marrow
MENU PREP SEQUENCE
(1st, 2nd, 3rd)
Starter
RECIPE SERVES (no of people) 4
PREPERATION TIME 1 Hour
INGREDIENTS Quantity & unit Ingredient
Mushrooms
Onion
Thyme
Black Pepper
Coriander

Butter
Dried Shiitake Mushroom
Bone Marrow
Dessert Cooking Cream
White Cheddar Cheese
Chicken Stork
Cream
METHOD 1. Put mushrooms in butter in a pot and cook
2. Add onion while mushrooms are cooked
3. Pour some water and add thyme and coriander
4. cook slowly
5. Take the mix out of the pot and blend
6. Put back in the pot and add chicken stock and cream
7. cook and let it simmer
8. Roast the bone marrow with salt and pepper
NOTES I generally cook on instincts and measure mostly according to my taste.

 



NAME OF DISH Lamb Stew with a twist
MENU PREP SEQUENCE
(1st, 2nd, 3rd)
Main
RECIPE SERVES (no of people) 6
PREPERATION TIME 1.5hrs
INGREDIENTS Quantity & unit Ingredient
Lamb stew cuts – Meaty Variety selection
Red onion
Garlic
Thyme
Ginger

Potatoes
Carrots
Green pepper
Couscous
Mutton Curry Masala
Orange
Lemon fresh peels
Salt
Mutton Stock
Coriander fresh
Bay leaves
Olive oil
METHOD 1. Pour olive oil in pot and heat then add lamb meat to brown a bit
2. Add onions, garlic, Thyme, Green pepper and ginger in the mix
3. Stir and mix all flavours while cooking
4. Pour small portion of water and mutton stork onto the mix
5. Allow to cook slowly then add bay leaves and rosemary while the meat cooks
6. When the meat is almost cooked, add the potatoes and the carrots. All chopped. Add coriander
7. Allow to cook slow while both the meat and the potatoes are cooked to tenderness.
8. Add secret ingredient while cooking
9. Allow to simmer slowly once cooked
NOTES I will also be cooking on instinct and measurements are also applied in a similar fashion.

 



NAME OF DISH Tiramisu
MENU PREP SEQUENCE
(1st, 2nd, 3rd)
Dessert
RECIPE SERVES (no of people) n/a
PREPERATION TIME
INGREDIENTS Quantity & unit Ingredient
Finger biscuits
Mascarpone
Cream
Cocoa
Kahlua Coffee Liqueur

Vanilla pod
White Sugar
Dark chocolate
Sugar/Gold dust
Coffee Jacobs
METHOD 1. Mix Mascarpone & white sugar
2. Pour cream and vanilla and mix and avoid
3. mix coffee & sugar and Kahlua separately with lukewarm water and stir
4. Dip biscuits into the mix and layer into the cream mix
5. Alternate to create layers (Biscuits and cream)
6. Refrigerate
NOTES I will be adding a surprise within the desert to complement the taste.

 


Pamela Mahada


NAME OF DISH I was going to make a spaghetti squash
but then I thought, butternut soup
MENU PREP SEQUENCE
(1st, 2nd, 3rd)
Starter
RECIPE SERVES (no of people)
PREPERATION TIME 20 minutes and 60 minutes cooking time
INGREDIENTS Quantity & unit Ingredient
1 LARGE ONION
1 bunch CELERY STALK
2 BUTTERNUT
4 GARLIC CLOVE
1 litre BEEF STOCK

3 spoons butter BUTTER
1 teaspoon each NUTMEG, GINGER, CURRY, SUGAR, CINNAMON, SUGAR, CORIANDER, SALT AND PEPPER, FUNNEL SEEDS
1 CAN COCONUT CREAM
METHOD 1. PEEL BUTTERNUT AND TOSS IN SPICES
2. COVER WITH FOIL AND ROAST FOR 40 MINUTES
3. FRY ONIONS TILL TRANSLUCENT
4. ADD CELERY TO ONIONS AND GARLIC
5. ADD ROASTED BUTTERNUT TO ONION MIXTURE AND ADD STOCK
6. SIMMER FOR 10 MINUTES
7. REMOVE FROM HEAT, BLITZ AND ADD CREAM AS NEEDED
8. SERVE WITH CHIVE OIL AND ONION CRISPS (BLITZ CHIVES AND OLIVE OIL AND STRAIN WITH PAPER TOWEL/SIEVE)
NOTES Add spices at your discretion. Use vegetable stock for less meaty taste in soup

 


NAME OF DISH A tale with many rooms
MENU PREP SEQUENCE
(1st, 2nd, 3rd)
Main
RECIPE SERVES (no of people) 6
PREPERATION TIME 3 hours 30 minutes
INGREDIENTS For the risotto For the oxtail
1 cup Risotto 2.5kg oxtail
3 Shallots 1 large red onion
120ml White wine of your choice (dry)
White Sugar
200g celery
2 tablespoons garlic
Fresh bay leaves, rosemary and thyme
Fresh leeks
1 cup Parmigiano-Reggiano and 2 tablespoon mascarpone for serving
Broccolini packet & lemon
3 cloves Garlic 2 cans tomato

Salt and pepper 1 litre beef stock
Worcestershire sauce
500g Mushrooms (porcini and portobello) Spices:
Curry powder
Paprika
Salt and pepper
Oregano
Chicken/barbeque spice
Masala spice
4 cups Chicken stock 1 tablespoon tomato paste
METHOD
  1. Start with oxtail: season oxtail with salt and pepper and seal in hot pan with olive oil
  2. remove from the pan
  1. sauté onions until translucent, add celery, leeks, and garlic
  2. Add the bay leaf, rosemary and thyme. Add your spices at this point
  3. Add the tomato paste and cook down for a bit
  4. Add tomato cans, add beef stock and worchester and then return oxtail back to pan and place in oven for 3 hours
For the risotto:

  1. First soak porcini mushrooms in warm water to release the juices
  2. Fry the porta Bellini mushrooms separately and put aside
  3. Fry the shallots in butter and olive oil
  4. Add in the risotto and fry but not burn
  5. Add a glass of white wine and let the wine cook down
  6. Add warm chicken stock a spoon at a time, wait till it dissolves then repeat until risotto is cooked
  7. add cheese once done
  8. add mascarpone cheese and fresh coriander when serving
For the side veggies:

  1. Sauté carrots in butter, coriander and orange juice until sticky but still crunchy
  2. Sauté broccolini in olive oil and squeeze fresh lemon juice over it before serving
NOTES Sauté in olive oil and butter at own discretion for risotto
Thyme is totally optional for risotto

Oxtail: 3hrs min cooking time

 



NAME OF DISH I’m lavender weather this winter
MENU PREP SEQUENCE
(1st, 2nd, 3rd)
Dessert
RECIPE SERVES (no of people) 8
PREPERATION TIME 20 MINUTES (Churros) overnight steep lavender and 20 MINUTES CHURNING TIME
INGREDIENTS FOR THE CHURROS FOR THE ICE CREAM
240ML WATER HALF CUP CASTOR SUGAR
85G SALTED BUTTER 2 TABLESPOONS POWDER MILK
13G CASTOR SUGAR ¼ TEASPOON XANTHAN GUM
120G FLOUR 2 TABLESPOONS GLUCOSE SYRUP
3 LARG EGGS 1 1/3 CUPS MILK AND WHIPPING CREAM

CINNAMON SUGAR (AS DESIRED) ¾ CUP WATER
2/3 CUP WHIPPING CREAM ¼ CUP HONEY
2/3 CUPS CHOCOLATE CHIPS ½ CUP LAVENDER BUDS
METHOD
  1. Mix sugar, milk, and gum in a bowl and stir
  2. Add milk and glucose into a pan and stir
3. Add the sugar mixture and stir and let simmer until the sugar has dissolved (do not boil)
  1. Add the cream to the mixture and set aside overnight.
  2. Boil water and honey then take off heat and add lavender. Cover and leave overnight to steep.
  1. Add milk and lavender mixture (after straining lavender buds) and churn in ice cream machine for 20-25 minutes- freeze till ready to serve
  1. For the churros: bring the water, butter, salt and sugar to a rolling boil over medium-high heat. When it boils, immediately take the pan off the heat.
  2. Add the flour to mixture and mix till it all comes together. Return to heat and cook for 30 seconds
  3. Mix with hand mixer or stand mixer and egg 1 egg at a time, add vanilla. Mix until glossy
  4. Heat oil to 188 degrees
10. Use muffin tins to make cups or make any desired shape
  1. Fry for 90 seconds on each side until golden brown.
  2. Dip in cinnamon sugar before serving with ice cream
8. for chocolate sauce: add all ingredients together and pop into microwave before putting as a side or drizzle on the ice cream
NOTES PURPLE FOOD COLOURING IS TOTALLY OPTIONAL

 


Tarryn Le Roux


NAME OF DISH Smoked Salmon Tartare
MENU PREP SEQUENCE
(1st, 2nd, 3rd)
Starter
RECIPE SERVES (no of people) 4
PREPERATION TIME 40 mins
INGREDIENTS Ingredients Quantity & unit
Skinless smoked salmon 1 big fillet
Cucumber half cup diced
Lime juice 1 teaspoon
Fresh chives 2 teaspoons minced
Fresh cilantro 2 teaspoons minced

Vegetable oil 2 teaspoons

Jalapeño 2 teaspoons minced
Shallot 2 teaspoons minced
Fresh ginger 1 teaspoon
Lime half teaspoon
Asian sesame oil half teaspoon
Salt, pepper and chips or crackers To taste
METHOD 1. Place Salmon in the freezer for 30mins.
2. Thinly slice the salmon into tiny cubes, then place in a mixing bowl. Add the cucumber first and mix together.
3. Add all remaining ingredients and toss to combine evenly.
4. Season to taste with salt and pepper.
5. Plating: place in deep side dish, add avocado if needed, and then serve with chips/crackers/toast.
NOTES Cold dish.

 



NAME OF DISH ROASTED HAKE WITH CREAMY CHOWDER
MENU PREP SEQUENCE
(1st, 2nd, 3rd)
Main
RECIPE SERVES (no of people) 4
PREPERATION TIME 50mins
INGREDIENTS Ingredients Quantity & unit
Baby Potatoes 1kg – rinsed and halved
Corn 4
Fish Stock 2 Sachets
Leeks 800g
Cashew Nuts 40g cut up pieces

Curry Powder 40ml
White Wine 200ml
Fresh Cream 200ml
Hake 4 fillets
Spinach 80g
Lemon 1
Pickled Ginger 20g
Fresh Parsley
Butter 2 knobs
METHOD 1. Preheat oven to 200°C. Boil the kettle. Spread out halved baby potatoes and the corn on a roasting tray, coat in oil, and season. Pop in the hot oven for 30 minutes until the baby potatoes are soft and golden and the corn is charred, shifting both halfway.
2. Dilute the fish stock with 700ml of boiling water. Cut the leeks in half and rinse thoroughly. Roughly chop half of them into chunks and set this half aside. Finely slice the other half, keeping them separate. Place the cashew pieces in a pot over a medium heat and toast for 5 minutes, until golden, shifting occasionally. Remove from the pan set aside. Roughly chop the cashews further, when its cool enough to handle.
3. Return the pot to a high heat with a knob of butter. When hot, sauté the finely sliced leeks for 2-3 minutes until soft (keep the roughly chopped leeks for later). Add three-quarters of the curry powder to taste and fry for a minute or so. Mix in the white wine, then simmer for a minute or so. Stir through the cream and diluted stock. Lower the heat and simmer for 10-12 minutes until thick.
4. When the corn is done from the oven, slice the kernels off the cob. In the last 5 minutes of simmer time, add the kernels to the pot. Season to taste and remove from the heat. (I usually add a little more salt here).
5. Place the hake fillets on a lightly greased baking tray. Coat in oil, seasoning, and the remaining curry powder. Bake in the oven for 15 minutes until cooked through.
6. Place a pan over a medium heat with some oil. When hot, sauté the remaining leeks for 5 minutes until lightly charred. Add the rinsed spinach and cook for a further 5 minutes. Stir in some lemon juice to taste and remove from the heat.
7. To plate, first add roasted baby potatoes alongside the sautéed leeks and baby spinach. Cover this with the creamy chowder and place the hake fillet on top. Garnish with the chopped parsley, toasted cashews, and the chopped pickled ginger.
NOTES Contains Dairy, Fish, Tree Nuts and Alcohol

 



NAME OF DISH Puff Puffs with Hibiscus syrup and Powdered sugar
MENU PREP SEQUENCE
(1st, 2nd, 3rd)
Dessert
RECIPE SERVES (no of people) 4
PREPERATION TIME 70 mins
INGREDIENTS Ingredients Quantity & unit
Cake flour 3 cups
Powdered milk Half cup
Granulated sugar Half cup
Cinnamon 1 teaspoon
Instant dry yeast 1 teaspoon

Lukewarm water 2 cups
Vegetable oil 1 bottle (for frying)
Water 2 cups
Hibiscus flowers Quarter cup
Normal sugar 1 cup
Powdered sugar For coating variation
METHOD






  1. In a bowl, mix the dry ingredients first then pour in the lukewarm water and mix together into a smooth thick batter.
  1. Cover the bowl with a kitchen towel and allow to rise for 1 hour.
  1. Place a deep pot over high heat. Add the full bottle of oil.
  1. Scoop small amounts of the batter into the hot oil one at a time. You can scoop with a tablespoon, an ice-cream scoop or with your hands, to form round ball like shapes.
  1. Fry on both sides for 3 minutes or so, until golden brown.
  1. Remove the puff-puff balls from the hot oil. Place the balls into a metal strainer with paper towels underneath to soak up some of the oil. Set aside.
  1. Put the water and dried hibiscus flowers in a pan and bring to a boil over a high heat.
  1. Cook for 5 minutes, until the water is vibrantly red, then strain to remove the hibiscus flowers
  1. Add the sugar and cook until it forms large bubbles, and the texture is super thick and syrupy. Remove from heat and pour the hot syrup over the puff-puff balls, before serving.
NOTES High in sugar.
Alternative version is to dust in icing sugar instead of the syrup.
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