S1E3 Constantia Dinner

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S1E3 recipes

Pulled Pork Sandwich with Tangy Slaw

Soft shreds of slow-cooked pork piled into toasted buns with a zippy vinegar slaw. This is also great made with left over cooked pork.
At a glance
Yield: About 8 sandwiches
Prep / Cook / Total: 20 min / 3½–4½ hr / 3¾–4¾ hr
Skill level: Easy
Equipment: Dutch oven or roasting pan, sheet pan, mixing bowls, two forks
Ingredients

Pork

  • 4 lb (1.8 kg) boneless pork shoulder/butt
  • 2 tsp (10 g) kosher salt
  • 1 tsp (3 g) black pepper
  • 2 tsp (6 g) smoked paprika
  • 1 tsp (3 g) ground cumin
  • 1 tbsp (15 ml) neutral oil
  • 1 cup (240 ml) apple juice or light stock
  • 2 tbsp (30 ml) cider vinegar
  • 1 tbsp (12 g) brown sugar
  • 1 garlic clove, smashed

Slaw

  • 1/2 small green cabbage (450 g), thinly shredded
  • 1 small carrot (60 g), sliced fine 
  • 2 tbsp (30 ml) cider vinegar
  • 1 tbsp (12 g) sugar
  • 1/2 tsp (3 g) fine salt
  • 2 tbsp (30 ml) mayo

To serve

  • 8 soft buns, buttered and toasted
  • Hot sauce or BBQ sauce, optional
Method
  1. Heat oven to 325°F (165°C). Mix salt, pepper, paprika, cumin; rub all over pork.
  2. Sear pork in oil until browned. Add apple juice/stock, vinegar, sugar, and garlic. Cover and braise 3–4 hours until fork-tender.
  3. Rest 15 minutes, then shred with two forks. Reduce juices to a glossy glaze and fold through pork.
  4. Toss slaw ingredients; season to taste.
  5. Stack pork in toasted buns, top with slaw and a dash of hot sauce if you like.
Tips & substitutions
Swap shoulder for picnic roast. Add chili flakes to the rub for heat.
Dietary tags: dairy-free, egg-free if slaw uses oil
Allergens: gluten in buns; egg if using mayo
Make-ahead / storage / reheat: Pork keeps 3 days chilled; reheat with a splash of water.
Chef’s note: Shred in larger chunks so the sandwich has texture, not paste.
Optional pairing: Crisp lager or iced tea with lemon.
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Seared Tuna Belly with Chili-Pineapple and Quinoa

Fatty, near-raw tuna belly, a bright chili-pineapple hit, and nutty quinoa to balance it all.
At a glance
Yield: Serves 4
Prep / Cook / Total: 20 min / 15–18 min / 35–38 min
Skill level: Easy
Equipment: saucepan, fine sieve, mixing bowl, cast-iron or nonstick pan, tongs, blowtorch optional
Ingredients

Quinoa

  • 1 cup (180 g) white quinoa, rinsed
  • 2 cups (480 ml) water
  • 1/2 tsp (3 g) fine salt
  • 1 tbsp (15 ml) olive oil

Chili-pineapple

  • 1 1/2 cups (225 g) fresh pineapple, small dice
  • 1 small red chili, finely minced, to taste
  • 1/4 small red onion (30 g), finely diced
  • 1 tbsp (15 ml) lime juice
  • 1 tbsp (15 ml) olive oil
  • Pinch salt

Tuna

  • 4 tuna belly pieces, 4–5 oz (115–140 g) each, about 1 in (2.5 cm) thick
  • 1 tsp (5 g) kosher salt
  • Black pepper
  • 1 tbsp (15 ml) neutral oil
Method
  1. Simmer quinoa in salted water until tails unfurl and grains are tender, 14–16 minutes. Drain well and steam off; fold in olive oil.
  2. Mix pineapple, chili, red onion, lime, oil, and salt; hold.
  3. Pat tuna dry; season. Heat a slick of oil in a very hot pan.
  4. Sear tuna 30–45 seconds per side for a deep edge and rare, rest 1 minute.
  5. Plate quinoa, top with sliced tuna, and spoon over chili-pineapple.
Tips & substitutions
Add chopped coriander and a few grapefruit segments if you want bitter brightness.
Dietary tags: gluten-free, dairy-free
Allergens: fish
Make-ahead / storage / reheat: Quinoa and salsa keep 2 days; sear tuna to order.
Chef’s note: Salt liberally right before the pan so the surface seasons without weeping.
Optional pairing: Dry Riesling or lime soda.
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Monkfish Tail with Confit Quail, Parsnip Purée, and Pan Juices

Sweet, meaty monkfish and rich confit quail over silky parsnip with a shiny roasting jus.
At a glance
Yield: Serves 4
Prep / Cook / Total: 35 min / 60–75 min / 95–110 min
Skill level: Advanced
Equipment: small roasting pan, sauté pan, saucepan, blender, instant-read thermometer
Ingredients

Monkfish

  • 2 monkfish tails (about 1.8–2 lb/800–900 g total), membranes trimmed
  • 1 tsp (5 g) kosher salt, black pepper
  • 1 tbsp (15 ml) olive oil
  • 2 tbsp (28 g) butter
  • 1 garlic clove, lightly crushed
  • 1 strip lemon peel

Quail confit

  • 4 quail legs 
  • 1 tsp (5 g) kosher salt
  • 1 cup (240 ml) duck fat or olive oil to submerge
  • 1 sprig thyme, 1 bay leaf

Parsnip purée

  • 1 lb (450 g) parsnips, peeled and sliced
  • 1 cup (240 ml) milk or light stock
  • 1 tbsp (14 g) butter
  • Fine salt, white pepper
  • Lemon juice, to taste

Pan juices

  • 1/2 cup (120 ml) light chicken stock
  • 1 tsp (5 ml) lemon juice
  • Pinch salt 
Method
  1. Quail confit: salt legs and rest 20 minutes. Submerge in duck fat/oil with thyme and bay; cook at 250°F (120°C) in the oven 45–55 minutes until tender. Drain; crisp skin later in a hot pan. 
  2. Purée: simmer parsnip and potato in milk/stock until soft. Blend silky with butter; season with salt, white pepper, and lemon. Keep warm. 
  3. Monkfish: season tails. Sear in olive oil over medium-high heat 2–3 minutes per side to color. Add butter, garlic, and lemon peel; baste 2–3 minutes more to 130–135°F (54–57°C) internal. Rest 5 minutes. 
  4. Pan juices: deglaze the pan with stock, reduce slightly, finish with lemon and a pinch of salt. 
  5. Crisp the quail skin in a hot pan 1–2 minutes. 

Plate parsnip purée, slice monkfish, add quail, and spoon over pan juices.

Tips & substitutions
If quail is scarce, use chicken wings roasted hard until tender.
Dietary tags: gluten-free
Allergens: dairy if using butter/milk
Make-ahead / storage / reheat: Confit quail holds days submerged. Purée reheats with a splash of milk.
Chef’s note: Don’t overcook monkfish or it turns squeaky; pull while blushing.
Optional pairing: Northern Rhône white or chilled lager.
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Warm Doughnuts with Vanilla Chantilly

Tender, sugar-dusted doughnuts served with clouds of lightly sweetened vanilla cream.
At a glance
Yield: 16–18 small doughnuts
Prep / Cook / Total: 25 min active + 1½–2 hr rise / 12–15 min / about 2–2½ hr
Skill level: Intermediate
Equipment: stand mixer or bowl, rolling pin, 2½ in (6 cm) cutter, Dutch oven, thermometer, mixer for cream
Ingredients

Doughnuts

  • 3 cups (375 g) all-purpose flour, plus more for dusting
  • 1/3 cup (65 g) sugar
  • 2 1/4 tsp (7 g) instant yeast
  • 1/2 tsp (3 g) fine salt
  • 3/4 cup (180 ml) warm milk
  • 2 large eggs (100 g without shells)
  • 4 tbsp (56 g) unsalted butter, softened
  • Neutral oil for frying (about 1.5 qt/1.4 L)
  • 1/2 cup (100 g) sugar for dusting

Chantilly

  • 1 cup (240 ml) heavy cream, cold
  • 2 tbsp (15 g) powdered sugar
  • 1 tsp (5 ml) vanilla extract
Method
  1. Whisk flour, sugar, yeast, and salt. Add warm milk and eggs; mix, then knead in butter until smooth and elastic, 6–8 minutes.
  2. Proof covered until doubled, 60–75 minutes.
  3. Roll to 1/2 in (1.2 cm) thick; cut rounds. Proof on floured parchment 25–35 minutes until puffy.
  4. Fry at 350°F (175°C) 1–2 minutes per side until deep golden. Drain and toss in sugar.
  5. Chantilly: whip cream, sugar, and vanilla to soft peaks.
  6. Serve doughnuts warm with generous scoops of Chantilly.
Tips & substitutions
Fill with jam or pastry cream if you’re feeling rowdy. For cake-style, sub 1 tsp baking powder and cut yeast to 1 tsp, then rest 30 minutes.
Dietary tags: vegetarian
Allergens: gluten, egg, dairy
Make-ahead / storage / reheat: Best same day. Rewarm 5 minutes at 300°F (150°C).
Chef’s note: Proofed rounds should wobble like a waterbed when nudged; that’s your cue to fry.
Optional pairing: Coffee or a small glass of dessert wine.
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