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 | |
| MENU PREP SEQUENCE (1st, 2nd, 3rd) | Starter | |
| 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 | |
| MENU PREP SEQUENCE (1st, 2nd, 3rd) | Main | |
| 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 Butter | |
| 1 cup 1 | Pouring cream & milk Onion | |
| 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
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| NOTES | N/A | |
| NAME OF DISH | DomPoreo with a side teaser | |
| MENU PREP SEQUENCE (1st, 2nd, 3rd) | Dessert – Oreo ice cream | |
| RECIPE SERVES (no of people) | 5 | |
| PREPERATION TIME | 1 hour | |
| 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 | ||
| NOTES | N/A | |
| NAME OF DISH | Mini coconut balls served with the DomPoreo | |
| MENU PREP SEQUENCE (1st, 2nd, 3rd) | Dessert – Mini coconut balls | |
| RECIPE SERVES (no of people) | ||
| PREPERATION TIME | ||
| 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 | ||
| NOTES | N/A | |
| NAME OF DISH | Fig n Good cheese | |
| MENU PREP SEQUENCE (1st, 2nd, 3rd) | Starter | |
| RECIPE SERVES (no of people) | 2 (So will double up recipe for 4x people) | |
| PREPERATION TIME | 20 minutes | |
| 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 | |
| METHOD |
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| NOTES | N/A | |
| NAME OF DISH | The Roast | |
| MENU PREP SEQUENCE (1st, 2nd, 3rd) | Main | |
| RECIPE SERVES (no of people) | 4 | |
| PREPERATION TIME | 60 minutes | |
| 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 | |
| METHOD |
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| 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. | |
