S3E9 Winery Dinner

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S3E9 recipes

Ultimate Beans on Toast (Goat Cheese, Pea Shoots, Parm)

Charred sourdough with tangy goat cheese and quick-tomato beans, finished bright and herby.
At a glance
Yield: Serves 1
Prep / Cook / Total: 5 min / 8–10 min / 13–15 min
Skill level: Easy
Equipment: grill pan, skillet
Ingredients
  • 2 slices sourdough
  • 1 garlic clove, halved
  • 1.8 oz (50 g) soft goat cheese, room temp
  • 1–2 tbsp (15–30 ml) olive oil, plus more for drizzling
  • 1 shallot, thinly sliced
  • 1 can cannellini beans, drained and rinsed (15 oz/425 g; about 9–10 oz/260–280 g drained)
  • 2 tbsp (30 ml) homemade ketchup (or thick tomato passata)
  • 1.4 oz (40 g) chives, finely chopped (about 1 cup loosely packed)
  • Handful pea shoots
  • Parmesan, finely grated, to finish
  • Fine salt and black pepper
Method
  1. Char bread 2–3 min per side on a hot grill; rub both sides with cut garlic. Spread goat cheese; set aside.
  2. Skillet on medium-high with olive oil. Sauté shallot 2–3 min to golden.
  3. Add beans and ketchup; cook 3–4 min to heat through and glaze. Season. Fold in chives.
  4. Spoon beans over toast. Top with pea shoots, grated Parmesan, and a light olive-oil drizzle.
Tips & substitutions
Add lemon zest or a splash of vinegar if ketchup is sweet. Swap goat cheese for ricotta.
Dietary tags: vegetarian
Allergens: dairy, gluten
Make-ahead / storage / reheat: Bean mix 3 days chilled; reheat gently with a splash of water.
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Ox Heart Tartare with Bacon Crumbs & Parmesan Crisps

Lean, minerally heart chopped to order with a punchy dressing, smoky bacon, and lacy Parm.
At a glance
Yield: Serves 8
Prep / Cook / Total: 35–45 min active / 15–20 min passive / ~60 min
Skill level: Intermediate (knife work)
Equipment: sheet trays, grill pan
Ingredients

Bacon crumbs

  • 9 oz (250 g) streaky bacon

Parmesan crisps

  • 7 oz (200 g) Parmesan, finely grated

Tartare base

  • 3 tbsp capers, chopped
  • 10 baby gherkins, chopped (about 1/2 cup/70 g)
  • 3 shallots, finely diced
  • 3 tbsp (45 ml) tomato ketchup
  • 3 tbsp (45 ml) Dijon mustard
  • 2 tbsp (30 ml) Worcestershire sauce
  • Hot sauce, to taste
  • 1.8 oz (50 g) tarragon leaves, chopped
  • 1.4 oz (40 g) flat-leaf parsley, chopped
  • 3 hard-boiled eggs, grated
  • 3 tbsp (40 ml) olive oil
  • Fine salt and black pepper

Heart

  • 1 cleaned ox/beef heart, all sinew and fat removed (aim ~1.8–2.2 lb/800–1000 g trimmed)

To serve

  • Sourdough, grilled and sliced
  • Extra Parmesan, for microplaning
  • Edible flowers or microgreens (optional)
Method
  1. Bacon: Heat oven to 390°F (200°C). Bake bacon on a rack over a tray 15–18 min to crisp. Cool, chop, and drain on paper towel.
  2. Parm crisps: Spread thin, even mounds of Parm on a lined tray; bake 6–8 min until golden. Cool; break into shards.
  3. Dressing: Combine all tartare base ingredients; season lightly.
  4. Heart: Dice heart small (1/8–1/4 in / 3–6 mm). Keep very cold.
  5. Finish: Fold heart into dressing; adjust salt, pepper, heat. Mix close to service.
  6. Serve: Grill bread 2–3 min per side. Plate tartare, top with bacon crumbs and Parm crisps, finish with microplaned Parmesan and greens.
Tips & substitutions
Add a splash of red wine vinegar if mixture tastes flat. Chill bowls and knives for cleaner cuts.
Dietary tags: dairy-forward, low-carb
Allergens: dairy, gluten (toast), egg (in dressing via boiled egg)
Make-ahead / storage / reheat: Mix-ins can be prepped; combine with heart at service. Consume same day.
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Grilled Venison Loin with Whipped Ricotta & Charred Tenderstem Broccoli

Bright lemon-chili ricotta under blush venison and smoky broccoli, glossed with buttered jus.
At a glance
Yield: Serves 8
Prep / Cook / Total: 20 min / 25–30 min / ~45 min
Skill level: Intermediate
Equipment: grill or grill pan, saucepan
Ingredients

Whipped ricotta

  • 14 oz (400 g) fresh ricotta
  • Zest of 3 lemons
  • 1 red chili, finely chopped (or 1/2 tsp flakes)
  • Fine salt

Broccoli

  • 2.2 lb (1 kg) tenderstem/broccolini
  • 2–3 tbsp (30–45 ml) olive oil
  • Fine salt

Venison

  • 3 venison loins (about 10–12 oz/280–340 g each), trimmed
  • Olive oil, for rubbing
  • Fine salt

Sauce

  • 2 qt (2 L) veal stock
  • 5.5 tbsp (80 g) unsalted butter
Method
  1. Ricotta: Beat ricotta with lemon zest and chili; salt to taste. Hold chilled.
  2. Broccoli: Blanch 2 min in salted water, chill in ice water, drain well. Toss with oil and salt; grill on high 4–5 min to char.
  3. Venison: Oil and salt loins. Grill over high heat, turning every 2 min, for 8–10 min total to medium-rare (target 125–130°F / 52–54°C after rest). Rest 5–7 min.
  4. Sauce: Reduce stock by half; whisk in butter off heat.
  5. Plate: Spoon ricotta, slice venison, add broccoli. Nap with buttered jus.
Tips & substitutions
Swap ricotta for whipped feta-yogurt if you want more tang. Add a squeeze of lemon on broccoli at service.
Dietary tags: gluten-free
Allergens: dairy
Make-ahead / storage / reheat: Ricotta 2 days chilled. Sauce 3 days chilled; reheat gently.
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Swartland Mess (Meringue Shards, Vanilla Ice Cream, Blueberry Sorbet)

A South African spin on Eton mess with crackly meringue, vanilla custard ice cream, and tart blueberry.
At a glance
Yield: Serves 8
Prep / Cook / Total: 45–60 min active + churn / 2 hr bake / ~3 hr plus chill
Skill level: Intermediate
Equipment: stand mixer, ice-cream machine, silicone mat
Ingredients

French meringue

  • 4 large egg whites
  • 1 1/4 cups (250 g) caster sugar

Vanilla ice cream

  • 1 cup (250 ml) heavy cream
  • 1 cup (250 ml) whole milk
  • 1 vanilla pod, split (or 2 tsp paste)
  • 12 egg yolks
  • 1 1/4 cups (250 g) sugar

Blueberry sorbet

  • 1 cup (200 g) sugar
  • 1 cup (240 ml) water
  • 2 cups (500 ml) blueberry purée
Method
  1. Meringue: Heat oven to 250°F (120°C). Whip whites to stiff peaks; rain in sugar to glossy. Spread thinly on lined tray; bake 2 hours. Turn oven off; cool inside. Break into shards; store airtight.
  2. Ice cream: Warm milk, cream, and vanilla. Whisk yolks with sugar to pale. Temper with warm dairy; cook gently to 175°F (79°C), stirring, until it coats a spoon. Strain, chill, churn, and freeze.
  3. Sorbet: Boil sugar and water; cool. Mix with purée; churn and freeze.
  4. Serve: Scoop ice cream and sorbet; scatter with meringue shards.
Tips & substitutions
Add a splash of lemon to sorbet base for brightness. For speed, use good store-bought vanilla and just churn the sorbet.
Dietary tags: vegetarian
Allergens: egg, dairy
Make-ahead / storage / reheat: Meringue 1 week airtight and dry; ice cream/sorbet 1–2 weeks frozen.
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