S1E9 Canapé Party

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S1E9 recipes

Chorizo & Chickpea Skillet Pizza with Fried Egg

Crispy tortilla “pizza” layered with smoky chorizo, chickpeas, melty cheese, and a runny egg on top.
At a glance
Yield: Serves 2
Prep / Cook / Total: 10 min / 15 min / 25 min
Skill level: Easy
Equipment: skillet with lid
Ingredients
  • 2 cups (300 g) chopped chorizo
  • 2 flour tortillas or pizza bases
  • 1/2 white onion, diced
  • 1 garlic clove, chopped
  • 1 (15 oz / 425 g) can chickpeas, drained
  • 1 tbsp ground cumin
  • 1/4 cup (60 g) cream cheese
  • 3 slices sharp cheddar cheese
  • 1 egg
  • Salt
  • Olive oil
Method
  1. Cook chorizo:
    Heat a pan over medium heat. Cook chorizo 5 minutes until it releases fat.
  2. Add vegetables:
    Add onion, garlic, chickpeas, and cumin. Cook another 5 minutes.
  3. Build base:
    Spread cream cheese on one tortilla.
  4. Assemble:
    Top with chorizo mixture and cheddar, then place second tortilla on top.
  5. Cook:
    Heat skillet with olive oil. Cook tortilla stack until golden, 2–3 minutes per side.
  6. Melt:
    Turn off heat, cover with lid, and let cheese melt.
  7. Fry egg:
    Cook egg separately to your liking.
  8. Serve:
    Slice pizza into wedges, top with fried egg, and serve.

 

Tips & substitutions
Add hot sauce or salsa for extra kick.
Use corn tortillas for a more rustic version.
Dietary tags
Gluten (if using flour tortillas), dairy
Allergens
Dairy, gluten, egg
Make-ahead / storage / reheat
Best fresh. Reheat slices in a pan to keep crisp.
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Crispy Mac & Cheese Croquettes

Golden, oozy bites of mac and cheese that vanish the second they hit the platter.
At a glance
Yield: 24–30 croquettes
Prep / Cook / Total: 20 min active + 2 hr chill / 12–15 min / about 2 hr 35 min
Skill level: Easy
Equipment: 9×13 in (23×33 cm) pan, mixing bowls, shallow trays, slotted spoon, Dutch oven or deep skillet, instant-read thermometer
Ingredients

Mac & cheese base

  • 1 lb (450 g) elbow macaroni
  • 3 tbsp (42 g) unsalted butter
  • 3 tbsp (24 g) all-purpose flour
  • 2 cups (480 ml) whole milk, warmed
  • 8 oz (225 g) sharp cheddar, grated
  • 2 oz (55 g) Parmesan, finely grated 
  • 1 tsp (5 g) fine salt, plus more to taste
  • 1/2 tsp (2 g) mustard powder (optional)
  • Freshly ground black pepper 

Breading & fry

  • 1 cup (120 g) all-purpose flour
  • 3 large eggs, beaten
  • 2 cups (120 g) panko breadcrumbs
  • Neutral oil for frying (about 1.5 qt/1.4 L)
  • Flaky salt, to finish
Method
  1. Cook pasta in salted water until just shy of al dente. Drain.
  2. Make sauce: melt butter, whisk in flour 1 minute. Whisk in warm milk until smooth; simmer 2–3 minutes to thicken. Off heat, stir in cheeses, salt, mustard powder, and pepper.
  3. Fold in pasta. Spread into a lined 9×13 pan, press flat, cool, then chill until firm, 2 hours or overnight.
  4. Cut into 1.25 in (3 cm) cubes or scoop with a tablespoon and roll tight balls.
  5. Bread: toss in flour, dip in egg, coat in panko. Chill 15 minutes to set.
  6. Fry at 350°F (175°C) in batches until deep golden, 2–3 minutes. Drain on a rack; sprinkle flaky salt.
  7. Serve hot with your chosen sauce.
Tips & substitutions
Add cooked bacon bits or chives to the base. Air-fryer option: 400°F (205°C) for 8–10 minutes, spraying lightly with oil.
Dietary tags: vegetarian if using vegetarian Parmesan and no bacon
Allergens: gluten, dairy, egg
Make-ahead / storage / reheat: Formed, breaded croquettes freeze well; fry from frozen 3–4 minutes.
Chef’s note: These are best eaten straight from the pan. If they sit, re-crisp 5 minutes at 425°F (220°C).
Optional pairing: Crisp lager or iced tea with lemon.
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Crisp Pork Belly with Roasted Celeriac and Cider Jus

Shattering-crisp pork belly over sweet, nutty celeriac with a bright cider glaze.
At a glance
Yield: Serves 6 as a main or 10–12 as canapés
Prep / Cook / Total: 20 min active + optional overnight dry / 2 hr 15 min / about 2.5 hr
Skill level: Intermediate
Equipment: sharp knife, roasting rack and tray, saucepan, instant-read thermometer, blender (for purée option)
Ingredients

Pork belly

  • 2.5–3 lb (1.1–1.35 kg) skin-on pork belly, scored
  • 2 tsp (10 g) kosher salt
  • 1 tsp (3 g) freshly ground black pepper
  • 1 tsp (3 g) fennel seeds, lightly crushed (optional)
  • 1 tbsp (15 ml) olive oil 

Celeriac

  • 1 large celeriac (about 1.5 lb/680 g), peeled and cut into 1 in (2.5 cm) chunks
  • 1 tbsp (15 ml) olive oil
  • 1/2 tsp (3 g) fine salt
  • Black pepper
    Optional purée: add 2 tbsp (28 g) butter + 1/4 cup (60 ml) warm cream 

Cider jus

  • 1 cup (240 ml) dry apple cider
  • 1 cup (240 ml) light chicken stock
  • 1 tsp (5 ml) cider vinegar
  • 1 tsp (5 g) honey, to taste
  • Pinch salt
Method
  1. Optional overnight: pat pork dry, salt lightly, leave uncovered in fridge to dry the skin.
  2. Heat oven to 320°F (160°C). Rub belly with salt, pepper, fennel, and oil. Set on a rack over a tray.
  3. Roast 2 hours until tender and 185–195°F (85–90°C) internal. Raise heat to 450°F (230°C) and blast 15 minutes to crisp the skin. Rest 15 minutes.
  4. Toss celeriac with oil, salt, pepper; roast on a separate tray at 400°F (205°C) for 25–30 minutes until caramelized.
  5. Cider jus: simmer cider and stock to reduce by half. Balance with vinegar and honey; season.
  6. Slice pork belly into bite-size slabs. Serve over roasted celeriac with spooned cider jus.
  7. Optional: for a smooth base, blend roasted celeriac with butter and cream into a purée.
Tips & substitutions
Citrus zest in the jus brightens richness. If skin won’t crisp, finish under a broiler, watching closely.
Dietary tags: gluten-free
Allergens: dairy only if making purée with butter/cream
Make-ahead / storage / reheat: Belly can be roasted to step 3, chilled, then reheated and crisped at high heat before service.
Chef’s note: Keep slices small; this is powerfully rich and plays best as a canapé.
Optional pairing: Dry cider or a bright Grüner Veltliner.
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Lamb Koftas with Tzatziki and Quick Pickled Onions

Juicy spiced lamb skewers with cool, garlicky yogurt and a crunch of sharp onion.
At a glance
Yield: 16–20 small koftas (8–10 skewers)
Prep / Cook / Total: 20 min / 8–10 min / 30–35 min
Skill level: Easy
Equipment: grill pan or outdoor grill, skewers (soaked if wooden), mixing bowls, box grater
Ingredients

Kofta

  • 1.5 lb (680 g) ground lamb
  • 1 small onion (100 g), grated and squeezed dry
  • 2 garlic cloves, grated
  • 1/3 cup (15 g) parsley, finely chopped
  • 1 tsp (2 g) ground cumin
  • 1 tsp (2 g) ground coriander
  • 1/2 tsp (1 g) ground cinnamon or allspice
  • 1 tsp (5 g) fine salt, plus to taste
  • Black pepper
  • 1 tbsp (15 ml) olive oil for brushing 

Tzatziki

  • 1 cup (240 g) Greek yogurt
  • 1/2 medium cucumber (120 g), grated and squeezed dry
  • 1 small garlic clove, grated
  • 1 tbsp (15 ml) lemon juice
  • 1 tbsp (15 ml) olive oil
  • Pinch salt, black pepper 

Quick pickled onions

  • 1/2 small red onion, thinly sliced
  • 2 tbsp (30 ml) red wine vinegar
  • Pinch sugar, pinch salt
Method
  1. Combine kofta ingredients; mix just until tacky. Shape small ovals around skewers; chill 10 minutes.
  2. Stir tzatziki ingredients; hold cold. Toss onion with vinegar, sugar, and salt; set aside.
  3. Preheat grill/grill pan to medium-high. Oil grates. Grill koftas 3–4 minutes per side until browned and 155°F (68°C) internal. Rest 3 minutes.
  4. Serve on a platter with tzatziki, pickled onions, and warm flatbreads.
Tips & substitutions
Swap lamb for beef or a 50/50 lamb-beef blend. Add chili flakes if heat is desired.
Dietary tags: gluten-free without bread
Allergens: dairy (yogurt)
Make-ahead / storage / reheat: Shape up to 1 day ahead; cook to order. Leftovers reheat gently, then refresh with lemon.
Chef’s note: Squeezing moisture from onion and cucumber keeps koftas springy and tzatziki thick.
Optional pairing: Light red like Beaujolais or mint tea with lemon.
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Fudgy Chocolate Brownies with Berry Cream

Deep, glossy brownies crowned with softly whipped cream flecked with fresh berries.
At a glance
Yield: 16 squares
Prep / Cook / Total: 15 min / 22–28 min / 40–45 min
Skill level: Easy
Equipment: 8×8 in (20×20 cm) pan, parchment, whisk and bowl, hand mixer for cream
Ingredients

Brownies

  • 1/2 cup (113 g) unsalted butter
  • 6 oz (170 g) dark chocolate (60–70%), chopped
  • 3/4 cup (150 g) granulated sugar
  • 1/4 cup (50 g) light brown sugar
  • 2 large eggs (100 g without shells)
  • 1 tsp (5 ml) vanilla extract
  • 3/4 cup (90 g) all-purpose flour
  • 2 tbsp (12 g) cocoa powder
  • 1/2 tsp (3 g) fine salt 

Berry cream

  • 1 cup (240 ml) heavy cream, cold
  • 2 tsp (8 g) sugar, or to taste
  • 1/2 tsp (2 ml) vanilla extract
  • 3/4 cup (100 g) mixed berries, finely chopped (strawberries/raspberries/blueberries)
Method
  1. Heat oven to 350°F (175°C). Line pan with parchment, leaving overhang.
  2. Melt butter and chocolate gently over low heat or in short bursts in the microwave; stir smooth.
  3. Whisk in sugars, then eggs and vanilla.
  4. Sift in flour, cocoa, and salt; fold just to combine.
  5. Spread in pan; bake 22–28 minutes until the center is just set and a tester has moist crumbs. Cool fully.
  6. Whip cream with sugar and vanilla to soft peaks; fold in berries.
  7. Cut brownies into squares; dollop berry cream on top to serve.
Tips & substitutions
Add 1/2 tsp espresso powder to intensify chocolate. For gluten-free, use a cup-for-cup blend.
Dietary tags: vegetarian
Allergens: gluten, egg, dairy
Make-ahead / storage / reheat: Brownies keep 3 days airtight; freeze up to 1 month. Fold berries into cream just before serving.
Chef’s note: Slight underbake is your friend; carryover heat finishes the set.
Optional pairing: Black coffee or a not-too-sweet Lambrusco.
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