S1E13 Safari Dinner

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S1E13 recipes

Huevos Rancheros with Refried Beans, Ranchero Tomato Sauce, and Cheddar

Crispy tortilla chips smothered in refried beans, ranchero-style tomato sauce, melted cheddar, and jammy eggs.
At a glance
Yield: Serves 2
Prep / Cook / Total: 10 min / 12–15 min / 22–25 min
Skill level: Easy
Equipment: medium saucepan, nonstick skillet, spatula
Ingredients

Ranchero tomato sauce

  • 2 shallots, diced
  • 3 garlic cloves, chopped
  • 1 mild chili, chopped
  • 1 can chopped tomatoes (14–15 oz / 400–425 g)
  • 3 tbsp tomato paste
  • 1 tsp sugar
  • 1–2 tsp red wine vinegar
  • Olive oil
  • Fine salt and black pepper 

Refried beans + assembly

  • 1 can refried beans (16 oz / 450 g)
  • 1 tsp smoked paprika 
  • 1 tsp ground cilantro 
  • 2–3 tbsp (30–45 ml) water (to loosen, as needed)
  • 1/4 cup (25 g) chopped almonds (optional crunch)
  • Juice of 1/2 lemon (optional brightness)
  • 2 tbsp chopped cilantro, plus more to finish
  • 2 cups (50–100g) tortilla chips (use enough to build a base)
  • 4 slices cheddar cheese
  • Olive oil, for cooking
  • Fine salt, to taste

Eggs

  • 2–3 large eggs
  • 1 tbsp butter + 1 tsp olive oil (for frying)
Method
  1. Make ranchero sauce: Heat a drizzle of olive oil in a saucepan over medium. Sauté shallots, garlic, and chili 2 minutes. Add tomatoes + tomato paste. Simmer uncovered 8–12 minutes until thick. Season with salt, pepper, sugar, and vinegar.
  2. Warm refried beans: In a small pot, warm refried beans over low. Stir in paprika (and optional coriander). Loosen with a splash of water until creamy and spreadable. Taste and salt if needed.
  3. Fry eggs: In a nonstick pan, heat butter + olive oil. Fry eggs until whites set and yolks are still soft.
  4. Assemble: Scatter tortilla chips on plates. Spoon warmed refried beans over chips, then spoon ranchero sauce over the beans.
  5. Melt cheddar: Lay cheddar slices on the hot beans/sauce so they melt.
  6. Finish: Top with eggs. Sprinkle chopped cilantro. Add more hot sauce if you want it louder.
Tips & substitutions
For more authentic huevos rancheros, swap chips for warm corn tortillas and spoon beans/sauce over.
Add avocado, pickled red onion, or a squeeze of lime if the plate needs brightness.

TIPS: Make-ahead / storage / reheat

Ranchero sauce holds 3 days chilled. Beans reheat well with a splash of water. Eggs to order.
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Smoked Mackerel Salad with Horseradish Cultured Cream

Bright lemony greens topped with smoky mackerel dressed in a creamy horseradish bite.
At a glance
Yield: Serves 8
Prep / Cook / Total: 10 min / 0 / 10 min
Skill level: Easy
Equipment: 2 bowls, whisk, spoon
Ingredients

Salad vinaigrette

  • Juice of 1 lemon (about 2–3 tbsp / 30–45 ml)
  • 1 tsp Dijon mustard
  • 1 tbsp (15 ml) grapeseed oil (or neutral oil)
  • Fine salt and black pepper

Mackerel dressing

  • 2 tbsp cultured cream (or crème fraîche/sour cream)
  • 2 tbsp creamed horseradish
  • Juice of 1/2 lemon (about 1–1.5 tbsp / 15–22 ml)
  • Fine salt, to taste

Fish + greens

  • 10–11 oz (300 g) smoked mackerel, flaked
  • Mixed baby greens (about 5–6 oz / 140–170 g)
  • Red cress (or microgreens), to garnish
Method
  1. Vinaigrette: Whisk lemon juice, Dijon, grapeseed oil, salt, and pepper into a loose dressing.
  2. Mackerel cream: Whisk cultured cream, horseradish, and lemon juice. Salt to taste.
  3. Dress greens: Toss baby greens with the vinaigrette.
  4. Dress fish: Gently fold flaked mackerel through the horseradish cream until coated.
  5. Plate: Mound greens, top with mackerel, finish with red cress/microgreens.
Tips & substitutions
Swap smoked trout or smoked salmon if mackerel is hard to source. Add capers for extra bite.
Dietary tags: gluten-free
Allergens: fish, dairy
Make-ahead / storage / reheat: Dress greens right before serving; mackerel mix holds 1 day chilled.
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Seared Foie Gras with Caramelized Fig Chutney and Toasted Macadamias

Crisp-edged foie gras over warm fig caramel and buttery macadamia crunch.
At a glance
Yield: Serves 8
Prep / Cook / Total: 20 min / 10–12 min / 30–35 min
Skill level: Intermediate
Equipment: heavy skillet, small saucepan, paper towels, thermometer optional
Ingredients

Fig chutney

  • 3 tbsp coconut sugar (or brown sugar)
  • 8 fresh figs, quartered
  • Pinch salt (optional) 

Foie gras

  • 1.3 lb (600 g) foie gras, chilled
  • Pink salt or kosher salt
  • 1/2 cup (60 g) lightly toasted sliced macadamias
Method
  1. Fig chutney: In a saucepan over medium heat, melt sugar to a light caramel. Add figs (careful, it may bubble). Simmer 3–5 minutes until glossy and softened. Keep warm.
  2. Portion foie: Slice cold foie gras into 8 portions using a hot knife (warm blade under hot water, wipe dry). Chill slices again 10 minutes.
  3. Sear: Heat a dry heavy skillet over high until very hot. Season foie lightly with salt. Sear 30 seconds per side until browned; transfer to paper towels to drain.
  4. Plate: Spoon warm fig chutney, scatter macadamias, top with foie gras.
Tips & substitutions
If foie starts melting before it sears, your pan isn’t hot enough or foie wasn’t cold enough.
Dietary tags: gluten-free
Allergens: tree nuts, dairy (foie can contain trace dairy depending on processing)
Make-ahead / storage / reheat: Chutney holds 3 days chilled; foie must be cooked to order.
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Seared Venison Fillet with Home-Grown Roasted Beets & Baby Carrots

Simply seared venison with herb-roasted veg and a glossy rosemary-garlic jus.
At a glance
Yield: Serves 8
Prep / Cook / Total: 25 min / 25–35 min / 50–60 min
Skill level: Intermediate
Equipment: large pot, large skillet, sheet tray
Ingredients

Vegetables

  • 10 baby beets
  • 15 baby carrots
  • 10 thyme sprigs
  • 5 garlic cloves, whole
  • Olive oil
  • Fine salt and black pepper

Venison

  • 4 venison fillets, about 1.1 lb (500 g) each
  • Fine salt
  • 1 head garlic, cloves separated
  • Olive oil, for searing
  • 8 rosemary sprigs
  • 2 tbsp butter (for basting)

To finish

  • Baby watercress or microgreens
Method
  1. Cook beets: Boil beets in water with thyme until knife-tender, 20–35 minutes depending on size. Drain; rub skins off while warm.
  2. Cook carrots: In the same pot, simmer carrots until tender, 6–10 minutes. Drain.
  3. Season veg: Toss warm beets and carrots with olive oil, salt, pepper, and whole garlic cloves. Hold warm.
  4. Sear venison: Heat large skillet over medium-high with oil. Salt fillets. Sear until browned, turning once. Add garlic cloves and rosemary, then butter; baste.
  5. Target internal: 125–130°F (52–54°C) for medium-rare after rest.
  6. Rest & jus: Rest venison. Pour resting juices into a small pot and reduce briefly to a glossy drizzle.
  7. Serve: Plate vegetables, add watercress, slice venison, drizzle with reduced jus.
Tips & substitutions
If fillets are thick, finish in a 350°F (175°C) oven for 5–10 minutes after searing.
Dietary tags: gluten-free
Allergens: dairy (butter)
Make-ahead / storage / reheat: Veg can be cooked ahead and rewarmed; venison should be cooked to order.
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Mango Sorbet with Boozy Lime Watermelon “Sauce”

No-churn-feeling fruit sorbet with a bright, slightly grown-up watermelon syrup.
At a glance
Yield: Serves 8
Prep / Cook / Total: 10 min / 0 / 10 min (+ freeze time)
Skill level: Easy
Equipment: blender + freezer (or ice cream maker)
Ingredients

Watermelon sauce

  • 1 small watermelon, diced, seeds removed (about 6–8 cups / 900–1200 g)
  • Squeeze of lime
  • Drizzle of agave nectar (1–2 tbsp / 15–30 ml)
  • Splash of whisky (1–2 tbsp / 15–30 ml), optional

Sorbet

  • 6 ripe mangoes, sliced and frozen (about 6 cups / 900–1000 g frozen mango) 
Method
  1. Watermelon: Toss diced watermelon with lime, agave, and whisky. Cover and chill (or vacuum-seal if you’re being fancy).
  2. Sorbet: Blend frozen mango until smooth, scraping down as needed. (If blender struggles, add 1–2 tbsp water or lime juice.)
  3. Serve: Spoon sorbet into bowls, add a few watermelon cubes, and spoon over chilled watermelon liquid as “sauce.”
Tips & substitutions
Add a pinch of salt to make fruit pop. Swap whisky for rum or skip alcohol entirely.
Dietary tags: vegan, gluten-free
Allergens: none common
Make-ahead / storage / reheat: Sorbet holds 1 week frozen; temper 5 minutes before scooping.
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