Home Teasers Summary of Come Dine With Me South Africa Eight Episode 11 recipes

Summary of Come Dine With Me South Africa Eight Episode 11 recipes

We were in Sandton this week for the penultimate episode of Come Dine With Me South Africa Season 8, which ended with a weird, uncomfortable night.

The hosts were as follows: Mickey, who likes to please her hubby mos, Art Director James, Malebo, who ended up with alcohol on her walls, and Alison, who described herself as a social buttery with a million friends.

It wasn’t the case on her hosting night though because the other three turned strange towards her but it wasn’t clear why.

They didn’t like her name dropping because no-one does, but there were something else. Her Mexican food looked tasty and yet they were overly critical and only scored her 16. Why? Let us know if you know.

The episode was won by Mickey.

AME OF DISH Porra chirps too hot or not
(1st, 2nd, 3rd)
RECIPE SERVES (no of people) 5
PREPERATION TIME 1 hour 30 min
INGREDIENTS Quantity & unit Ingredient
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
METHOD 1. In a saucepan heat butter and olive oil together
2. Add finely chopped onions and crushed garlic
3. Stir until brown
4. Add all spices together to create your base, and add your tomato paste
5. Stir in water when needed to keep the contents in a fluid format
6. After approx. 5 min add your livers, cut into smaller pieces once cooked a bit
7. On medium heat stir occasionally
8. Add your cream and shot of brandy, lemon juice and serve
NOTES This can be re heated later – it’s even better then as the spices marry each other whilst it rests
NAME OF DISH Death by triple c pasta
(1st, 2nd, 3rd)
RECIPE SERVES (no of people) 7
PREPERATION TIME 2 hours 30 min
INGREDIENTS Quantity & unit Ingredient
3 Chorizo sausages
2 cups Flour
2 Eggs
1 pack Mushroom
1 Garlic clove
1 cup
1 tbsp
Sour cream
1 cup
Pouring cream & milk
2 tsp Truffle oil
1 cup of each

1 tsp of each

Cheddar, mozzarella, parmesan, gouda cheese, lemon, pre-mixed mushroom truffle sauce

Salt, pepper, Italian herb, chilli & onion powder, oregano, paprika, aromata

METHOD 1. Mix flour and eggs into pasta maker
2. Boil homemade pasta in water
3. Fry chorizo in air fryer to get it crispy
4. In a separate pot warm butter and flour for sauce, add milk and cream, pre-mixed mushroom/truffle sauce and stir
5. Add all 4 cheeses and stir, add spices, truffle oil, lemon juice
6. In a separate pan fry onion, mushrooms & garlic, salt, pepper, truffle oil
7. Add to the cheese sauce mixture,
8. Add mushroom/ cheese sauce to cooked pasta, fold in the chorizo serve with grated parmesan


NAME OF DISH DomPoreo with a side teaser
(1st, 2nd, 3rd)
Dessert – Oreo ice cream
RECIPE SERVES (no of people) 5
INGREDIENTS Quantity & unit Ingredient
1 + 3 quarter Heavy cream
1 + quarter Whole milk
Quarter Sugar
Pinch Salt
1 tablespoon Vanilla extract
2 cups Crushed Oreo cookies
2 shots Kahlua liqueur
METHOD 1. Pour 1 cup of cream & b1 cup milk into saucepan, add sugar, salt, stir on low heat
2. Add vanilla extract stir until sugar dissolves
3. Remove from heat and add the remaining of the milk and cream, stir well,
4. Add 1 shot Kahlua and let chill in refrigerator for approx. 1 – 2 hours
5. Place cold mixture into ice cream machine and add 2 cups of Oreo cookies and 2nd shot of Kahlua
6. Freeze for 3-4 hours for best texture and setting


NAME OF DISH Mini coconut balls served with the DomPoreo
(1st, 2nd, 3rd)
Dessert – Mini coconut balls
RECIPE SERVES (no of people)
INGREDIENTS Quantity & unit Ingredient
2 packets Tennis biscuits
1 can Condensed milk
2 cups Coconut
METHOD 1. Crush the tennis biscuits
2. Add 1 can condensed milk to the crushed biscuits
3. Add 1 cup coconut to mixture
4. Mix well
5. Pour 2nd cup of coconut in a bowl
6. Make little balls from the mixture
7. Roll in the remainder of the coconut
8. Place in refrigerator to chill
NAME OF DISH Fig n Good cheese
(1st, 2nd, 3rd)
RECIPE SERVES (no of people) 2 (So will double up recipe for 4x people)
INGREDIENTS Quantity & unit Ingredient
1 tablespoon Chilli flakes
1 tablespoon Course Sea Salt
1 Tablespoon Honey
1x 250g Wheel Camembert cheese
1x 400g Ciabatta Bread
1x 200g Fig Preserve
4x sprigs Rosemary
  1. Remove the cheese from the packaging and arrange the Camembert back in a small baking pot.
  2. Score a deep cross or a crosshatch pattern on the top rind of the cheese.
  1. Combine the fig preserve with honey and drizzle the rind and insert the leaves of a sprig of rosemary into the gaps. Sprinkle with chili flakes, season with sea salt flakes and optional black pepper.
  1. Bake in the oven to 180ºC for 12-15 minutes.
  1. Thinly slice ciabatta bread and bake in oven for 7 minutes
  1. Remove the baked cheese from the oven and serve it straight away whilst is still hot and creamy with crispy ciabatta bread.


(1st, 2nd, 3rd)
RECIPE SERVES (no of people) 4
INGREDIENTS Quantity & unit Ingredient
1kg Picanha Beef Cut
250ml Teriyaki Marinade
6x Potatoes
500g Long stem broccoli
2x Whole Butternut
250g Butter
100ml Sweet Chilli Sauce
1x clove Fresh garlic
200g Rosemary and Thyme
200ml Sunflower oil
  1. Clean cut of meat and place in a large dish. Pour over 250ml of teriyaki marinade and add fresh rosemary and thyme. Place in fridge for 2 hours
  1. Peel 6x potatoes and cut in half and let soak in water for 10 mins. Peel 2x butternut and cut into cubes.
  1. Boil potatoes in water for 10 mins before straining and fluffing in a colander. Preheat oven to 180ºC and add sunflower oil & salt to a roasting pan. Place potatoes in and roast for 15 minutes or until visibly brown and crispy.
  1. Place briquettes indirectly into a kettle braai and light. After 20 minutes remove the lid and sear the top of Picanha roast, then place roast in the centre and leave for 40 minutes.
  1. Add a knob of butter to a hat pan. Add chopped garlic and washed long stem broccoli. Sautee for 5-7 minutes until broccoli starts to soften and is cooked.
  1. Place cubed butternut into a roasting pan, drizzle with 100ml sweet chilli sauce and roast in oven on 180ºC and let roast for 20 mins.
  1. After Picanha has cooked for 40 mins on the braai. Remove and let stand for 5 minutes and then carve into thin slices.
  1. Plate all elements and serve on a warm plate.
NOTES Mushroom sauce: 1 packet of mushrooms, 1 cup red wine, 1 cup cream. Fry the mushrooms, add red wine & reduce, add cream and reduce.
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