S2E7 Wrap Party

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S2E7 recipes

Jaffle with Turmeric–Herb Cultured Cream

A triple-deck shepherd’s pie toastie, crisp and molten, dunked in lemony turmeric yogurt.
At a glance
Yield: Serves 1 generous portion
Prep / Cook / Total: 10 min / 8–10 min / 18–20 min
Skill level: Easy
Equipment: jaffle iron/pie iron or sandwich press, small bowl, knife
Ingredients
  • 3 slices soft white sandwich bread
  • Soft butter, for spreading and for the iron (about 2–3 tbsp/28–42 g total)
  • 7 oz (200 g) leftover shepherd’s pie mince (lamb preferred), cold and firm
  • 3 slices cheddar (about 2 1/2–3 oz/70–85 g)
  • 1/2 small shallot, thinly sliced
  • Pinch fine salt
  • 1 tsp (2–3 g) ground turmeric
  • 1/2 cup (120 g) double-thick/Greek yogurt
  • 2 tbsp chopped cilantro/coriander leaves
  • Lemon wedge (optional)
Method
  1. Butter both sides of all three bread slices. Layer: bread, half the mince, second bread slice, all the cheddar, remaining mince, third slice.
  2. Heat and lightly butter the jaffle iron. Clamp the sandwich in and toast until deeply golden and hot through, about 4 minutes per side. Keep warm in the iron off heat.
  3. Toss shallot with a pinch of salt. Stir in turmeric, yogurt, and coriander; add a squeeze of lemon if you like it brighter.
  4. Trim any very dark edges from the jaffle; chop those bits and stir into the yogurt for smoky crunch. Serve the jaffle with the sauce.

 

Tips & substitutions
No jaffle iron? Use a heavy skillet and press with a second pan.
Dietary tags: contains meat
Allergens: gluten, dairy
Make-ahead / storage / reheat: Sauce holds 1 day chilled. Toastie is best hot.
Chef’s note: Cold filling stays put and gives you clean, sealed edges.
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Tuna “Kimchi” with Sriracha & Coriander Mayos

Sesame–gochujang baby bok choy with salt-pepper seared tuna and twin mayos: herby and spicy.
At a glance
Yield: Serves 4
Prep / Cook / Total: 25 min active + overnight marinate / 5–6 min / ~30 min plus overnight
Skill level: Intermediate Equipment: large bowl, squeeze bottles, nonstick or carbon-steel skillet, blender/processor
Ingredients

Quick “kimchi” bok choy

  • 1/4 cup (60 ml) olive oil
  • 2 tbsp salt 
  • 1/2 cup (120 ml) white wine vinegar
  • 4 tbsp (48 g) sugar
  • 2 tbsp gochujang (Korean red chili paste)
  • 2 tbsp black sesame seeds
  • 10 heads baby bok choy, halved or quartered and rinsed

Mayonnaise (split two ways)

  • 4 medium eggs, boiled 5 minutes (jammy) and cooled
  • Juice of 1 lemon (about 2 tbsp/30 ml)
  • 2 cups (480 ml) olive oil
  • Fine salt, to taste
  • 2 tbsp coriander/cilantro pesto
  • 2 tbsp sriracha

Tuna

  • 1 lb 2 oz (520 g) tuna loin (about 4 oz/115–130 g per person)
  • Kosher salt and black pepper, for coating
  • Olive oil, for searing
Method
  1. Bok choy “kimchi”: Whisk oil, salt, vinegar, sugar, gochujang, and sesame. Toss bok choy to coat well, press down, wrap tight, and leave in a cupboard overnight.
  2. Mayos: Blend jammy eggs and lemon until smooth. With the motor running, stream in oil to emulsify. Salt to taste. Split in half: stir coriander pesto into one, sriracha into the other. Bottle and chill.
  3. Tuna: Trim loin; cut into two equal bars. Roll in salt and pepper. Sear in a very hot slick of oil 30–45 seconds per side for rare. Cool slightly, then slice into 1 cm (3/8 in) pieces.
  4. Plate sliced tuna with swirls of both mayos and a mound of marinated bok choy on top.
Tips & substitutions
If you truly want wasabi mayo, swap the sriracha half for 1–2 tsp wasabi paste.
Dietary tags: pescatarian
Allergens: egg, sesame, soy (gochujang/soy), fish
Make-ahead / storage / reheat: Bok choy holds 2–3 days chilled. Mayos 3 days chilled.
Chef’s note: Five-minute eggs make a lush mayo; if too loose, whisk in a spoon of commercial mayo to tighten.
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Gado Gado Crunch Salad with Peanut–Lime Dressing

A riot of shaved veg and blanched peas tossed in a punchy peanut, lime, and chili dressing.
At a glance
Yield: Serves 6–8
Prep / Cook / Total: 30 min / 5 min / 35 min + 20 min marinate
Skill level: Easy
Equipment: blender, mandoline, large bowl
Ingredients

 Dressing

  • 1 cup (260 g) smooth peanut butter
  • 8 garlic cloves
  • 1 thumb ginger, peeled (about 1 oz/30 g)
  • 2 Thai chilies, to taste
  • Juice of 3 limes (about 6 tbsp/90 ml)
  • 3 tbsp (45 ml) fish sauce
  • 2 tbsp (30 ml) soy sauce
  • 2 tsp (10 ml) tamarind paste
  • 2 tbsp (30 ml) sriracha or hot sauce
  • 2 tsp (8 g) sugar
  • 1 bunch cilantro, roughly chopped
  • 1 bunch mint, roughly chopped

Salad

  • 1 daikon/Japanese radish, peeled and thinly sliced
  • 12 Brussels sprouts, finely sliced
  • 4 baby heirloom carrots, shaved
  • 6 baby candy-stripe beets, shaved
  • 1 1/2 cups (225 g) fresh peas, blanched and shocked
  • 1 fennel bulb, mandolined
  • 1 bunch red spring onions, sliced
  • Radicchio leaves, to garnish
Method
  1. Dressing: Blend all dressing ingredients until smooth; adjust lime, chili, or salt.
  2. Toss: Pour dressing into a large bowl. Add all vegetables except radicchio; toss to coat. Marinate 20 minutes.
  3. Serve: Spoon into bowls and garnish with bitter radicchio leaves.
Tips & substitutions
Thin with warm water if too thick. Add boiled potatoes or tofu for a heartier plate.
Dietary tags: gluten-free (if using GF soy); dairy-free
Allergens: peanut, soy, fish (fish sauce)
Make-ahead / storage / reheat: Dressing holds 5 days chilled. Dress veg up to 1 hour ahead.
Chef’s note: Balance is the move here: sweet, sour, salty, hot.
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Beef Fillet with Sweet-Corn Purée, Beets, and Asparagus

Sumac-scented tenderloin, butter-basted, with silky corn purée and spring vegetables.
At a glance
Yield: Serves 8 (about 7 oz/200 g per person)
Prep / Cook / Total: 30 min active / 45–60 min / ~1 hr 15–30 min
Skill level: Intermediate
Equipment: large skillet, saucepan with lid, blender, instant-read thermometer
Ingredients

Beets

  • 12 baby beets
  • 1 head garlic, halved
  • Salt, to season

Beef

  • 3 lb 8 oz (1.6 kg) beef tenderloin
  • 2 tbsp sumac
  • 1 tsp garlic powder
  • Kosher salt and black pepper
  • Olive oil, for searing
  • 4 tbsp (56 g) butter
  • 2 cloves garlic, chopped
  • 1 tsp thyme, chopped

Asparagus

  • 24 asparagus spears, trimmed

Sweet-corn purée

  • 9 tbsp (125 g) butter, divided
  • 1 lb 2 oz (500 g) frozen sweet corn
  • Fine salt, to taste
Method
  1. Beets: Cover beets and halved garlic with water; simmer until tender. Peel warm, quarter, and season.
  2. Corn purée: Melt 7 tbsp (100 g) butter in a lidded pan. Add corn and salt; cover and cook gently 25–30 minutes until very soft. Blend smooth with remaining butter; keep warm.
  3. Beef: Season tenderloin with sumac and garlic powder. Tie if needed for shape. Portion into eight 7 oz/200 g medallions.
  4. Sear: Film a large skillet with oil over high heat. Sear medallions 2 minutes per side. Add butter, chopped garlic, and thyme; baste 3–4 minutes more to medium-rare, about 125–130°F (52–54°C). Rest 10–15 minutes.
  5. Asparagus: In the same hot pan, sear asparagus 2 minutes until crisp-tender.
  6. Plate: Spoon corn purée, top with sliced beef, add beets and asparagus. Spoon over the roasting butter.
Tips & substitutions
If cooking whole then slicing, roast at 275°F (135°C) to 120°F (49°C) internal, then sear.
Dietary tags: gluten-free
Allergens: dairy
Make-ahead / storage / reheat: Purée holds 2 days; rewarm gently.
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Pear Tarte Tatin with Vanilla Crème Fraîche

uttery caramel pears under all-butter puff, flipped to a glossy, slice-me-now tart.
At a glance
Yield: Two 9–10 in tarts; serves 8–10
Prep / Cook / Total: 25 min active / 45 min bake / ~1 hr 10 min plus pear dry-out
Skill level: Intermediate
Equipment: two 9–10 in oven-safe pans or tatin dishes, silicone spatula, rolling pin
Ingredients
  • 20 pears, peeled, cored, halved
  • 2 cups (480 g) crème fraîche
  • 2 vanilla beans, seeds scraped
  • 3 cups (600 g) caster sugar
  • 1 1/3 cups (300 g) unsalted butter, cold and cubed
  • 2 cinnamon sticks
  • 2 sheets all-butter puff pastry, cut to pan size
Method
  1. Pre-prep: Dry pears on a towel-lined sheet, uncovered in the fridge, 2 hours. Stir vanilla seeds into crème fraîche; chill. Heat oven to 430°F (220°C).
  2. Caramel: In each pan (or one at a time), melt 1 1/2 cups (300 g) sugar over medium heat to a deep gold. Whisk in 2/3 cup (150 g) cold butter off heat.
  3. Pack pears, cut-side up and snug, into the caramel. Tuck in a cinnamon stick.
  4. Cap with a puff-pastry disc, tucking edges down around the pears. Vent with a small hole.
  5. Bake 40–45 minutes until the pastry is deeply browned and juices are bubbling. Rest 5 minutes, then invert onto a board or plate while hot.
  6. Cut into quarters and serve warm with vanilla crème fraîche.
Tips & substitutions
If pears are very juicy, reduce the caramel slightly on the stove after baking.
Dietary tags: vegetarian
Allergens: dairy, gluten
Make-ahead / storage / reheat: Best day-of; rewarm slices at 300°F (150°C).
Chef’s note: Commit to dark caramel. Pale caramel = bland tart.
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