BBC BRIT’S Come Dine with Me South Africa TV series was in Port Elizabeth for the eighth week and the bohemian photographer, Nelis Britz, won the R10 000 prize.
Nelis shared his winning three-course recipes with PE Express readers.
Nelis’s starter
Roasted Tomato, Buffalo Mozzarella and Carpaccio salad
Recipe serves 4 people
Preparation time: 15 – 20 minutes
Ingredients
4 Tomatoes
200 g Buffalo Mozzarella
300 g Rocket
500 g Smoked Carpaccio
100 ml Balsamic Vinegar
100 ml Olive oil
2 Tablespoons whole grain mustard
Method
1. Slice tomatoes and mozzarella into discs.
2. Place in layers – tomato then mozzarella. Roast before serving (10 minutes).
3. Roll carpaccio into tubes.
4. Serve tomato and mozzarella on rocket. Garnish with carpaccio.
5. Drizzle with salad dressing.
6. Salad dressing made from balsamic vinegar/olive oil and mustard blended together.
Nelis’s Main course
Karoo Lamb Shanks with Baby spinach and potato mash
Recipe serves 4 people
Ingredients
4 x 250 – 300g Lamb shanks
750 ml marsala wine
100 g Bay leaves
100 g Garlic
50 g Aromat seasoning
50 g Black pepper
4 Onions
100 g Butter
6 Potatoes
100 g Cheese
200 g Baby spinach
50 g Baking powder
Method
1. Add lamb shanks, marsala wine, onions and spice in a pot and slow roast for 5 hours.
2. Add gravy thickener to the pot.
3. Boil potatoes in a separate pot. Then add the baby spinach, butter, milk, cheese and baking powder for your mash.
4. Serve lamb shank on top of mash and drizzle with gravy.
Nelis’s delicious dessert
Home-made crunchy caramel pots
Recipe serves 4 people
Preparation time: 15 minutes
Ingredients
200 g Honeycomb
200 g Caramel biscuits
250 ml Caramel
250 ml Whipped cream
Method
1. Bash the biscuits in a bag until crumbs.
2. Crumble the honeycomb.
3. Layer the biscuits, caramel and whipped cream into pots.
4. Add honeycomb for garnish.
