S2E4 Table Mountain Dinner

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S2E4 recipes

Duck Egg with Shaved Asparagus and Parmesan

A silky, butter-basted duck egg draped over lemony shaved asparagus with salty parmesan.
At a glance
Yield: Serves 1
Prep / Cook / Total: 10 min / 3–4 min / 13–14 min
Skill level: Easy
Equipment: vegetable peeler, mixing bowl, nonstick pan, microplane
Ingredients
  • 6–7 asparagus spears
  • 2 tbsp (30 ml) olive oil, plus extra for frying
  • 1–2 tsp (5–10 ml) lemon juice
  • Fine salt, to taste
  • 1 small shallot, very thinly sliced
  • 1 red chili, finely chopped (to taste)
  • 1 tbsp (14 g) butter, for frying
  • 1 duck egg
  • 1 garlic clove, lightly crushed
  • 1 cup (30 g) baby salad leaves
  • Parmesan, shaved, to finish
  • Optional: toasted ciabatta slices, for serving
Method
  1. Shave asparagus lengthwise with a peeler into a large bowl. Toss with 2 tbsp olive oil, lemon juice, and a pinch of salt. Add shallot and chili; hold.
  2. Heat a nonstick pan over medium heat. Add a thin film of olive oil and the butter. When foaming, crack in the duck egg. Immediately lower heat and baste with the foaming butter for about 2 minutes, until whites set and yolk stays runny. For the last 10 seconds, drop in the garlic clove to perfume the butter. Remove egg.
  3. Toss baby leaves through the asparagus. Mound on plates, top with the duck egg, and shower with parmesan shavings.
  4. Serve with toasted ciabatta if using.
Tips & substitutions
If the asparagus spears are thick, blanch 30 seconds, chill, then shave. Swap pecorino for parmesan if you want a sharper bite.
Dietary tags: vegetarian
Allergens: egg, dairy; gluten if serving with bread
Make-ahead / storage / reheat: Assemble just before serving; shaved asparagus wilts fast.
Chef’s note: Don’t overdo the lemon; you want gloss and snap, not a ceviche.
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Tomato–Melon Tartare with Parmesan Crisp, Goat’s Cheese, and Basil–Coriander Granita

Juicy tomato and spanspek tartare with whipped goat’s cheese, salty parmesan shards, and an herby gazpacho granita.
At a glance
Yield: Serves 6–8 as a starter
Prep / Cook / Total: 35 min active + overnight infuse / 15 min / about 50 min plus freezing
Skill level: Intermediate
Equipment: ring mold, microplane, nonstick mat, blender, fine sieve, freezer-safe pan, forks
Ingredients

Tartare

  • 1/2 ripe spanspek/cantaloupe, peeled, deseeded, diced (about 2 cups/300 g)
  • 8 plum tomatoes, blanched, peeled, deseeded, diced (about 3 cups/450 g)
  • 1 medium red chili, finely diced
  • 10 pitted black olives, finely chopped
  • 1 tbsp (15 ml) olive oil
  • Fine salt, to taste

Parmesan crisp

  • 150 g (5.3 oz) Parmesan, finely grated

Granita base (overnight infuse)

  • 1 bunch basil, chopped
  • 1 bunch coriander/cilantro, chopped
  • 1 cup (240 ml) olive oil
  • 10 ripe tomatoes, halved
  • 2 red onions, quartered
  • 1 celery stalk, roughly chopped
  • 1 cucumber, roughly chopped
  • 1 L (4 1/4 cups) tomato cocktail juice
  • Salt and black pepper, to taste

To serve

  • Olive oil, for drizzling and dressing
  • 200 g (7 oz) fresh whipped goat’s cheese
  • 100 g (3.5 oz) semi-hard goat’s cheese, finely grated
Method
  1. Tartare: Mix melon, tomato dice, chili, olives, and olive oil with a pinch of salt. Tip into a colander set over a bowl and drain 1 hour to prevent watery plates.
  2. Parmesan crisp: Heat oven to 355°F (180°C). Spread thin, even piles of grated parmesan on a nonstick mat; bake 12–15 minutes until gold and lacy. Cool fully, then break into shards.
  3. Granita: Combine all granita ingredients in a large bowl. Cover and refrigerate overnight to infuse. Blend smooth, pass through a fine sieve, season, then pour into a shallow pan and freeze. After 1–2 hours, rake with forks; repeat until fluffy crystals form. Keep frozen.
  4. Gazpacho dressing: Soften a little of the frozen granita at room temp, then whisk about 2–3 tbsp into 1/2 cup (120 ml) unfrozen strained base; reduce gently until slightly syrupy. Whisk in a thread of olive oil to emulsify.
  5. Plate: Using a ring mold, pack tartare centrally. Add a quenelle of whipped goat’s cheese and a sprinkle of finely grated semi-hard goat’s cheese. Spoon gazpacho dressing around, tuck parmesan shards in, and finish with a snowy spoonful of granita and a light drizzle of olive oil.

 

Tips & substitutions
Swap spanspek for honeydew if needed. Keep granita crystals dry and fluffy; if clumpy, re-scrape.
Dietary tags: vegetarian, gluten-free
Allergens: dairy
Make-ahead / storage / reheat: Granita and crisps can be made a day ahead; keep crisps airtight.
Chef’s note: Drain the tartare. Wet tartare is a crime against plating.
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Springbok ( venison) or Lamb with Yogurt Marinade, Aubergine Purée, Tomato Chutney, and Courgettes

Yogurt-spiced, rosy game (or lamb) with smoky aubergine, bright tomato chutney, and minty charred courgettes.
At a glance
Yield: Serves 8
Prep / Cook / Total: 30 min active + overnight marinate / 60–75 min cook / ~1 hr 45 min plus marinating
Skill level: Intermediate
Equipment: blender, roasting tray, grill/griddle pan, large sauté pan, fine sieve
Ingredients

Marinade & meat

  • 2 tbsp smoked paprika
  • 1 tbsp ground cumin
  • 1 tbsp fennel seeds
  • 1 tbsp ground coriander
  • 1 tbsp Dijon mustard
  • 1/2 cup (100 ml) olive oil
  • 4 cups (1 L) double-cream yogurt
  • 1 boneless springbok leg (or 4–5 lb/1.8–2.3 kg lamb leg or loin, trimmed)
  • 10 garlic cloves, crushed
  • Zest and juice of 1 lemon (plus extra lemon for pan sauce)
  • 9 tbsp (125 g) cold butter, cubed
  • Fine salt

Aubergine purée

  • 4 aubergines/eggplants
  • Fine salt

Tomato chutney

  • 2–3 tbsp (30–45 ml) olive oil
  • 1 shallot, finely chopped
  • 1 garlic clove, crushed
  • 1 red chili, chopped
  • 1 tbsp (12 g) brown sugar
  • 1 can (14 oz/400 g) chopped tomatoes
  • 1 tbsp (15 ml) red wine vinegar
  • Salt and pepper
  • Optional: tomato trimmings from Recipe 2 tartare

Ratatouille components

  • 2 red peppers, diced
  • 2 yellow peppers, diced
  • Olive oil, for frying
  • 3 garlic cloves, skins on
  • 2 thyme stalks
  • Fine salt
  • 6 large courgettes/zucchini, halved lengthwise then quartered
  • 1 bunch mint, chopped
  • 1/2 cup (100 ml) olive oil

To serve

  • Wilted baby spinach
Method
  1. Marinate: Whisk paprika, cumin, fennel seed, coriander, mustard, olive oil, and yogurt. Rub all over the springbok/lamb; marinate overnight. Blend the baste: garlic, lemon zest/juice, and a little olive oil.
  2. Aubergine purée: Heat oven to 390°F (200°C). Score aubergines, roast 30 minutes until collapsed. Scoop flesh while warm, drain in a colander, season with salt, then purée silky-smooth.
  3. Chutney: Sauté shallot and garlic in oil 5 minutes. Add chili and sugar; cook 1 minute. Add tomatoes and simmer 10 minutes. Stir in vinegar and any tartare trimmings; cook 20 minutes more. Season.
  4. Sear meat: Heat a large pan until smoking. Wipe excess marinade from meat, leaving a thin layer. Sear 6 minutes per side in batches; transfer to a hot oven 6 minutes to finish to medium-rare. Rest in the roasting tray.
  5. Pan sauce: In the last batch’s pan, add butter cubes to deglaze, then lemon juice, half the garlic–lemon baste, and a spoon or two of yogurt marinade. Strain over the resting meat; rest 10 minutes.
  6. Peppers: Quickly sauté diced peppers with olive oil, garlic cloves, and thyme, 3 minutes. Salt and tip to a tray to stop cooking.
  7. Courgettes: Heat a grill pan with oil. Salt courgettes and grill cut-side down until charred. Toss with mint and 1/2 cup olive oil; season.
  8. Plate: Spoon aubergine purée onto plates. Mix peppers into the warm chutney and add a generous spoonful. Slice meat across the grain and plate with courgettes, wilted spinach, and a drizzle of olive oil.
Tips & substitutions
Lamb loin is a good sub if springbok isn’t available. Add a touch of yogurt to the purée for extra silk.
Dietary tags: gluten-free
Allergens: dairy
Make-ahead / storage / reheat: Marinate overnight; chutney and purée keep 2 days chilled.
Chef’s note: Rest the meat. All that basting isn’t for nothing.
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Lemon Curd, Torch-Kissed Meringue, Oat–Basil Crumb, Raspberries

Tart, glossy lemon curd with blowtorched meringue on a crunchy oat–basil crumb, finished with fresh raspberries.
At a glance
Yield: Serves 8–10
Prep / Cook / Total: 25 min active + chill / 10–12 min / 45–55 min plus chilling
Skill level: Intermediate
Equipment: stand mixer, heatproof bowl for bain-marie, sieve, piping bags, kitchen torch, food processor
Ingredients

Lemon curd

  • 3 whole eggs
  • 6 egg yolks
  • 3/4 cup (175 g) caster sugar
  • Zest of 4 lemons
  • Juice of 4 large lemons (about 2/3–3/4 cup/160–180 ml)
  • 5 tbsp (70 g) cold butter, diced

Meringue

  • 200 g (about 1 cup) egg whites
  • 1 1/4 cups (250 g) caster sugar
  • Juice of 1 lemon (about 1 tbsp/15 ml)

Crumb

  • 200 g (7 oz) store-bought oat biscuits, crushed
  • 20 Thai basil leaves, very finely chopped

To serve

  • 1 punnet fresh raspberries
  • Olive oil for a final sheen (optional)
Method
  1. Lemon curd: In a metal bowl over gently simmering water, whisk eggs, yolks, sugar, lemon zest, and juice until thickened and glossy. Remove from heat; whisk in cold butter until smooth. Strain, transfer to a piping bag, and chill to set.
  2. Crumb: Blitz biscuits to fine crumbs; fold in chopped basil.
  3. Meringue: In a stand mixer, start whisking egg whites on high; add lemon juice. Rain in sugar gradually and whip to a stiff, glossy meringue. Transfer to a piping bag.
  4. Plate: Sprinkle a bed of crumb in each bowl. Pipe curd in generous dollops. Scatter broken raspberries. Pipe a tall swirl of meringue and torch until caramel-kissed. Finish with a tiny drizzle of olive oil if desired.

 

Tips & substitutions
For extra stability, warm the whites and sugar to 150°F (65°C) over a bain-marie before whipping (Swiss style).
Dietary tags: vegetarian
Allergens: egg, dairy; gluten (oat biscuits)
Make-ahead / storage / reheat: Curd keeps 5 days chilled; meringue best piped day-of.
Chef’s note: Stop cooking the curd as soon as it holds trails; overcooking scrambles dreams and eggs equally.
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