S2E10 Americans in Cape Town

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S2E10 recipes

Rib Eye Wrap with Coffee–Paprika Crust and Herb Salad

Charred flatbread stuffed with juicy coffee-spiced rib eye, chili, and a punchy herb drizzle.
At a glance
Yield: Serves 1–2
Prep / Cook / Total: 15 min + brief marinate / 10–12 min / 25–30 min
Skill level: Easy
Equipment: grill pan, nonstick pan, rolling pin, tongs, microplane (for garlic)
Ingredients
  • 7 oz (200 g) rib eye
  • Fine salt, to season
  • 1 tbsp ground coffee
  • 1 tbsp smoked paprika
  • 2 tbsp oyster sauce
  • 2 tbsp soy sauce
  • Olive oil, plus extra for cooking
  • 3.5 oz (100 g) store-bought raw bread dough (per wrap)
  • 1 garlic clove, halved
  • 1/2 bunch flat-leaf parsley, chopped (about 1/2 cup/20 g)
  • 2 tbsp chives, chopped
  • 1 chili, finely chopped
  • Baby gem lettuce leaves
Method
  1. Season rib eye with salt; coat with ground coffee and paprika. Mix oyster sauce, soy, and a drizzle of olive oil; coat steak lightly and let sit while you heat pans.
  2. Roll dough to a 2 mm circle. In a lightly oiled nonstick pan over medium heat, cook 1 minute per side until puffed and golden. Keep warm.
  3. Heat a grill pan to smoking. Shake excess marinade off steak. Sear, turning every 30 seconds, about 6–7 minutes total for medium-rare. Rub hot steak with cut garlic. Rest 3 minutes.
  4. Stir parsley, chives, chili, a pinch of salt, and olive oil into a loose “herb dressing.”
  5. Slice steak 1 cm thick. Lay flatbread on a board, spoon on herb dressing, add lettuce, then steak. Fold or roll.
Tips & substitutions
Swap skirt or flank; cut against the grain. Add a squeeze of lemon if the sauce reads sweet.
Dietary tags: dairy-free
Allergens: gluten, soy, shellfish-derived (oyster sauce)
Make-ahead / storage / reheat: Cook flatbreads ahead; rewarm briefly. Steak is best to order.
Chef’s note: Light marinade is key; excess will scorch before your crust forms.
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“Fish and Chips” Kingklip with Polenta Fries and Sauce Vierge

Butter-basted line fish with crisp polenta chips and a fresh herb-tomato vierge.
At a glance
Yield: Serves 4
Prep / Cook / Total: 30 min active + chill / 35–45 min / ~1 hr 15 min plus chilling
Skill level: Intermediate
Equipment: saucepan, sheet tray, cling film, skillet, fryer or deep pot
Ingredients

Polenta chips

  • 1 2/3 cups (400 ml) milk
  • 1 thyme bunch
  • 1 garlic head, halved
  • Fine salt and black pepper
  • 2/3 cup (100 g) polenta (medium grind)
  • 10 1/2 tbsp (150 g) butter, divided (plus extra for frying)
  • 1 cup (100 g) finely grated Parmesan

Fish

  • 4 portions line fish kingklip or any white fish like halibut 
  • Olive oil, for searing
  • Flour, for light dusting
  • Butter, for basting

Sauce vierge

  • 6 plum tomatoes, blanched, peeled, diced
  • 2 shallots, finely diced
  • 2–3 tbsp black olives, chopped
  • 1 large red chili, deseeded, chopped
  • 1 cup (250 ml) olive oil
  • 1 tbsp Dijon mustard
  • Juice of 1 lemon
  • 1 bunch cilantro, chopped
  • 1 bunch chervil, chopped
  • 1 bunch parsley, chopped
  • 1 bunch chives, chopped
  • 1 bunch basil, chopped
  • Fine salt
Method
  1. Polenta base: Bring milk with thyme and garlic just to a boil. Remove from heat; steep 30 minutes. Strain, season, and return to medium heat. Whisk in polenta; cover low and cook, stirring, until smooth and not grainy, 20–25 minutes. Whisk in 6 tbsp (85 g) butter and Parmesan.
  2. Set & portion: Spread in a cling-film–lined tray. Cover surface with film, top with a second tray, and chill until firm.
  3. Vierge: Combine tomatoes, shallots, olives, chili, olive oil, mustard, lemon juice, herbs, and salt. Let stand at room temp.
  4. Fish: Heat two pans with olive oil. Season fish; sear 5 minutes per side, then add butter and baste to finish.
  5. Chips: Unmold polenta; cut into 2 in by 3/4 in (5 cm by 2 cm) “fries.” Pan-fry in butter/olive oil until golden, then dust lightly with flour and deep-fry at 350°F (175°C) until crisp.
  6. Serve fish with polenta chips and generous spoonfuls of vierge.
Tips & substitutions
For neater edges, brief-freeze the slab before cutting.
Dietary tags: gluten-free if you skip the flour dusting
Allergens: dairy, fish
Make-ahead / storage / reheat: Polenta slab holds 2 days chilled. Vierge 1 day at cool room temp.
Chef’s note: If vierge tastes oily, cut with extra lemon and salt or reduce oil.
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Crayfish and Buttermilk Fried Chicken with Sweetcorn Fritters and Swiss Chard

Butter-basted crayfish tails and extra-crisp fried chicken with corn fritters and garlicky greens.
At a glance
Yield: Serves 6–8
Prep / Cook / Total: 30 min active + marinate / 45–55 min / ~1 hr 30 min plus marinating
Skill level: Intermediate
Equipment: large pot, fryer (320°F/160°C), two skillets, mixing bowl
Ingredients

Crayfish

  • 1 shallot, quartered
  • 1 star anise
  • 2 lemons, quartered
  • 6–8 crayfish tails (1 per person)
  • Butter and olive oil, for frying
  • 1 chili, halved
  • Thyme and rosemary sprigs

Buttermilk fried chicken

  • 4 1/4 cups (1 L) buttermilk
  • 2–3 tbsp sriracha
  • 1 tbsp smoked paprika
  • 4 lb 6 oz (2 kg) skinless, boneless chicken thighs
  • Seasoned flour (AP flour + salt/pepper)
  • Neutral oil for deep-frying

Sweetcorn fritters

  • 7 tbsp (100 g) butter, melted
  • 1 cup (125 g) self-rising flour
  • 1 tsp baking powder
  • 2 large eggs
  • Splash of milk (as needed)
  • 1 chili, finely chopped
  • Drizzle truffle oil
  • 2 cups (300 g) corn kernels
  • Fine salt

Swiss chard

  • 2 bunches Swiss chard, stems removed, leaves chopped
  • Olive oil, for wilting

Method
  1. Crayfish prep: Bring salted water with shallot, star anise, and lemons to a boil. Poach tails 4 minutes. Shock on ice; remove meat and chill.
  2. Chicken marinade: Whisk buttermilk, sriracha, and paprika. Add thighs and chill as long as possible.
  3. Fritters: Mix flour, baking powder, eggs, a splash of milk, chili, and melted butter to a thick batter. Fold in truffle oil and corn; season.
  4. Cook fritters: Spoon dollops into a lightly oiled medium pan; cook until golden both sides. Hold warm.
  5. Fry chicken: Heat oil to 320°F (160°C). Dredge thighs in seasoned flour; fry 9–10 minutes until crisp and 165°F (74°C) internal. Drain on paper towels.
  6. Finish crayfish: In foaming butter with olive oil, chili, thyme, and rosemary, quickly sauté tails 1–2 minutes; season.
  7. Swiss chard: Sauté in a slick of oil until just wilted; drain briefly.
  8. Plate crayfish and chicken with corn fritters topped with chard.

Tips & substitutions
Add honey to fritter batter for a fair-style vibe.
Dietary tags: none inherent
Allergens: dairy, gluten, shellfish, egg
Make-ahead / storage / reheat: Chicken marinates up to 24 hours. Fritters rewarm in a 300°F (150°C) oven.
Chef’s note: Keep fry oil at 320°F (160°C); hotter burns the crust before the center cooks.
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Shortbread Crumble with Chili-Lime White Chocolate Mousse (Espuma)

Silky white-chocolate mousse kissed with lime and chili, piled with tart raspberries and buttery shortbread crumb.
At a glance
Yield: Serves 6–8
Prep / Cook / Total: 20 min active + chilling / 10 min / ~30 min plus chilling
Skill level: Intermediate
Equipment: double boiler, siphon (espuma gun) + 2 chargers, fine sieve
Ingredients
  • 9 oz (250 g) white chocolate, finely chopped
  • Zest of 1 lime
  • 1 cup (250 ml) heavy “pouring” cream
  • 1 small red chili, lightly bruised
  • 1 cup (250 ml) heavy cream, whipped to soft peaks
  • 1/2 tsp vanilla paste
  • Frozen raspberries, to serve
  • Shortbread cookies, crumbled, to serve
Method
  1. Melt white chocolate gently over a double boiler. Stir in lime zest.
  2. Warm 1 cup cream with the bruised chili just to a simmer; steep 5 minutes. Strain hot cream over the melted chocolate; whisk smooth. Cool to lukewarm.
  3. Fold vanilla into whipped cream, then fold into the chocolate mixture until smooth.
  4. Pour into an espuma canister; chill until cold.
  5. Finish: Charge with 2 cartridges, shake well, and dispense into serving bowls. Top with raspberries and shortbread crumb.
Tips & substitutions
Skip chili for a kid-friendly version; add a pinch of salt to wake up the white chocolate.
Dietary tags: vegetarian
Allergens: dairy, gluten
Make-ahead / storage / reheat: Charged siphon holds 24 hours chilled. Keep raspberries frozen until service for contrast.
Chef’s note: If mousse dispenses too loose, chill the canister 10 more minutes and re-shake.
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