S1E7 Summer Home Party

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S1E7 recipes

Grilled asparagus with basil pesto, cured meat and mozzarella

Perfect spring dish that makes use of seasonal ingredients and a little store bought cheat for a flavor boost.
At a glance
Yield : 1 or 2 as a starter
Prep / Cook / Total : 5 mins / 5 mins / 10 mins
Skill level : Easy
Equipment : grill pan, sharp knife, mixing bowl
Ingredients
  • 10 spears fresh asparagus 
  • 6 slices firm mozzarella cheese plus extra for finishing 
  • 10 slices of cured pork neck ( coppa ) or any cured meat of your choice 1 red chili sliced 
  • Olive oil 
  • Juice of 1 lemon
  • 1 tablespoon store bought pesto
Method
  1. Heat your grill pan over a medium heat 
  2. Add your asparagus to the pan and cook for 3 minutes then add the sliced mozzarella to cook in the same pan for another 3 minutes then remove onto a board and slice the asparagus in half 
  3. Dress the asparagus with the lemon juice and plate together with the sliced coppa and mozzarella 
  4. In a separate bowl mix the chili into the pesto and spoon over the dish 
  5. Finish with a grating of mozzarella and a drizzle of olive oil
Tips & substitutions
This will work with any vegetable of your choice and any cured meat
Dietary tags : gluten free, vegetarian if you leave off the meat
Allergen: dairy
Chefs note: no need to blanch the asparagus if it’s fresh and thin enough
Optional pairing: Crisp Riesling
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Crispy Risotto Bon Bons

Little golden orbs of creamy risotto with a molten center and a shattering shell.
At a glance
Yield: 24–28 bite-size bon bons
Prep / Cook / Total: 20 min active + 2 hr chill / 12–15 min / about 2.5 hr
Skill level: Easy
Equipment: rimmed tray, plastic wrap, small scoop, three shallow bowls, Dutch oven or deep pan, spider, thermometer
Ingredients
  • 4 cups (800 g) cold leftover risotto 
  • 1 cup (120 g) all-purpose flour
  • 3 large eggs, beaten
  • 2 cups (120 g) panko breadcrumbs
  • 1 qt (950 ml) neutral oil for frying
  • Fine salt, black pepper, lemon wedges
  • dips: chili-garlic mayo, herbed yogurt
Method

 

  1. Roll the chilled risotto into small balls and freeze for 3 hours then remove from the freezer.
  2. Bread: roll in flour, dip in egg, coat in panko. Chill 15 minutes to set.
  3. Fry at 350°F (175°C) in batches until deep golden and heated through, 2–3 minutes. Drain on paper towel and season with salt.
  4. Serve hot with lemon and your dip of choice.
Tips & substitutions
Stir in minced herbs or a spoon of pesto to the risotto for a green fleck. Air-fryer: 400°F (205°C) 10–12 minutes, lightly oiled.
Dietary tags: vegetarian if original risotto is veggie stock and veg Parmesan
Allergens: gluten, egg, dairy
Make-ahead / storage / reheat: Breaded balls freeze well; fry from frozen 3–4 minutes.
Chef’s note: Cold, stiff risotto is your friend; warm rice explodes and we all cry.
Optional pairing: Dry bubbles or iced lemon tea.
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BBQ Chicken with Charred Corn Salad

Juicy sheet-pan chicken lacquered in smoky glaze, piled onto a bright, limey corn mix.
At a glance
Yield: Serves 6
Prep / Cook / Total: 15 min / 45–55 min / 60–70 min
Skill level: Easy
Equipment: large sheet pan with rack, small saucepan, grill pan or skillet, mixing bowl, instant-read thermometer
Ingredients

Chicken

  • 3 lb (1.35 kg) bone-in, skin-on chicken thighs and drumsticks 
  • 2 tsp (10 g) kosher salt
  • 1 tsp (3 g) black pepper
  • 1 tsp (3 g) smoked paprika
  • 1 tbsp (15 ml) olive oil 

BBQ glaze

  • 1/2 cup (120 ml) tomato passata or ketchup
  • 2 tbsp (30 ml) apple cider vinegar
  • 1 tbsp (15 ml) Worcestershire
  • 1 tbsp (12 g) brown sugar
  • 1 tsp (5 g) mustard powder
  • Pinch chili flakes, pinch salt 

Charred corn salad

  • 4 ears sweet corn, kernels cut off
  • 1 small red onion, finely diced (80 g)
  • 1 small chili, minced, to taste
  • 1–2 limes, zest and juice
  • 3 tbsp (45 ml) olive oil
  • 1/4 cup (10 g) chopped cilantro or parsley
  • Fine salt and pepper
Method
  1. Heat oven to 400°F (205°C). Season chicken with salt, pepper, paprika, and oil. Roast on a rack over a sheet pan 35–40 minutes, to 165°F (74°C) in the thickest part.
  2. Simmer glaze ingredients 3–4 minutes. Brush over chicken and return to oven 5–10 minutes until glossy.
  3. For the salad, char corn in a hot dry skillet or grill pan until spotty and sweet. Toss with onion, chili, lime zest/juice, olive oil, herbs, salt, and pepper.
  4. Pile chicken onto a board, heap the corn salad around, and serve.
Tips & substitutions
Sub frozen corn (thawed, well-dried) and hard-sear it. Add diced tomato if you must.
Dietary tags: gluten-free
Allergens: none inherent
Make-ahead / storage / reheat: Glaze can be made 5 days ahead. Recrisp chicken at 425°F (220°C) for 10 minutes.
Chef’s note: Glaze late to avoid burning the sugars.
Optional pairing: Crisp pilsner or lime soda.
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Angelfish with Vanilla and Tomato

Silky, gently poached fillets finished with a whisper of vanilla and sweet tomato.
At a glance
Yield: Serves 4
Prep / Cook / Total: 15 min / 8–10 min / 25–30 min
Skill level: Intermediate
Equipment: wide saucepan, slotted spatula, small skillet, microplane
Ingredients
  • 4 angelfish fillets, 5–6 oz (140–170 g) each, skinless
  • 3 cups (720 ml) lightly salted mineral water
  • 1 small strip lemon peel
  • 1/2 vanilla pod, split
  • 2 cups (300 g) cherry tomatoes, halved
  • 2 tbsp (30 ml) extra-virgin olive oil
  • Fine salt and white pepper
  • Lemon wedges, parsley to finish
Method
  1. Bring mineral water, lemon peel, and the vanilla pod to a bare simmer. Season lightly.
  2. Slide in fish and poach at just under a simmer until opaque and barely flaking, 6–8 minutes depending on thickness.
  3. Meanwhile, warm olive oil and soften tomatoes just until juicy, 2–3 minutes; season.
  4. Lift fish onto warm plates, spoon tomatoes and a few drops of the vanilla-scented liquor over top. Finish with parsley and lemon.
Tips & substitutions
Vanilla should whisper, not shout; it’s there to perfume, not turn dinner into dessert.
Dietary tags: gluten-free, dairy-free
Allergens: fish
Make-ahead / storage / reheat: Poach to order; reheating overcooks fish.
Chefs note : If using extract, add a literal drop to the liquor off heat; it’s powerful.
Optional pairing: Vinho Verde or sparkling water with citrus.
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Chocolate Torte with Whipped Lime Mascarpone

A lush, slightly flourless torte topped with cool lime-bright mascarpone.
At a glance
Yield: One 9-inch (23 cm) torte, 10–12 slices
Prep / Cook / Total: 20 min / 28–34 min / 50–55 min
Skill level: Easy
Equipment: 9-inch springform, parchment, heatproof bowl, whisk, hand mixer
Ingredients

Torte

  • 7 oz (200 g) dark chocolate, 60–70%, chopped
  • 1/2 cup (113 g) unsalted butter
  • 3/4 cup (150 g) granulated sugar
  • 3 large eggs (150 g without shells), room temp
  • 1 tsp (5 ml) vanilla extract
  • 1/4 cup (30 g) all-purpose flour [for flourless, sub 2 tbsp/12 g cocoa + 2 tbsp/16 g almond flour]
  • 1/4 tsp (1 g) fine salt 

Whipped lime mascarpone

  • 8 oz (225 g) mascarpone, cold
  • 1/2 cup (120 ml) heavy cream, cold
  • 2 tbsp (15 g) powdered sugar, to taste
  • 1 tbsp (6 g) finely grated lime zest
  • 1 tsp (5 ml) lime juice
  • Pinch salt
Method
  1. Heat oven to 350°F (175°C). Line pan base with parchment.
  2. Melt chocolate and butter gently; whisk smooth.
  3. Whisk in sugar, then eggs one at a time and vanilla. Fold in flour and salt just to combine.
  4. Bake 28–34 minutes until the center is just set and a tester comes out with a few moist crumbs. Cool fully.
  5. Whip mascarpone and cream with sugar, lime zest/juice, and a pinch of salt to soft peaks.
  6. Spread over slices to serve.
Tips & substitutions
Add a spoon of espresso to the batter for depth. Keep mascarpone cold so it whips thick and glossy.
Dietary tags: vegetarian
Allergens: egg, dairy, gluten if using flour
Make-ahead / storage / reheat: Torte holds 2 days chilled; bring to room temp before serving. Whip topping day-of.
Chef’s note: Slight underbake is a kindness; nobody is mad at a fudgy center.
Optional pairing: Black coffee or a not-too-sweet Port.
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