Local ‘Come Dine With Me SA’ winner shares recipe

2019-05-08 06:00
Nelis Britz won the R10 000 prize on Come Dine with Me South Africa in Port Elizabeth.    photos: supplied

Nelis Britz won the R10 000 prize on Come Dine with Me South Africa in Port Elizabeth. photos: supplied

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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


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


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


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


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


200 g Honeycomb

200 g Caramel biscuits

250 ml Caramel

250 ml Whipped cream


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.


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