S2E13 Leobo Safari Dinner

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S2E13 recipes

Chickpea “Socca” Pancake with Crispy Egg, Maple Bacon, and Gem Lettuce

A fast chickpea pancake stacked with maple-glazed bacon, frilly lettuce, and a lacy-edged fried egg.
At a glance
Yield: Serves 2
Prep / Cook / Total: 10 min / 10–12 min / 20–22 min
Skill level: Easy
Equipment: blender, 2 nonstick pans, spatula
Ingredients
  • 1 can (15 oz/425 g) chickpeas, drained
  • 2 tbsp (30 ml) olive oil, plus more for frying
  • 2 tbsp (16 g) all-purpose/cake flour
  • 2 tbsp (16 g) chickpea flour
  • 2 large eggs, divided
  • 1 tbsp (15 ml) maple syrup, plus 2 tbsp (30 ml) for glazing
  • Fine salt, to taste
  • 5 slices streaky bacon
  • 1 tbsp (14 g) cold butter, diced
  • 1 small head baby gem lettuce, leaves separated
Method
  1. Batter: Blend chickpeas with 2 tbsp olive oil to a loose paste. Whisk in flours, 1 egg, 1 tbsp maple, and a pinch of salt. Thin with a splash of oil or water to runny-custard consistency.
  2. Bacon glaze: In a skillet, cook bacon until crisp. Add 2 tbsp maple and cold butter; toss 15–20 seconds to glaze. Remove; keep pan for lettuce.
  3. Socca: Film a second pan with oil over medium. Ladle batter; cook 30 seconds, flip, 10–15 seconds. Repeat for 2–3 pancakes.
  4. Crispy egg: Add a little oil to the first pan; fry the remaining egg until edges are lacy and yolk runny.
  5. Finish: Flash the gem leaves in the warm bacon pan to wilt slightly. Stack pancake with lettuce, bacon, and the egg. Season.
Tips & substitutions
Add a pinch of smoked paprika to the batter for depth.
Dietary tags: dairy-free if you skip butter
Allergens: gluten (flour), egg
Make-ahead / storage / reheat: Batter holds 4 hours chilled; whisk before using.
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Yellowtail Ceviche with Wasabi Avocado Purée and Tobacco Onions

Bright, mint-and-coriander ceviche with silky wasabi avo and a crown of shatter-crisp onions.
At a glance
Yield: Serves 6–8
Prep / Cook / Total: 25 min active + 1 hr cure / 0 / ~1 hr 25 min
Skill level: Easy
Equipment: mandoline, fryer or deep pot, paper towels, squeeze bottle
Ingredients

Ceviche

  • 2 lb 3 oz (1 kg) yellowtail fillet, small dice
  • 2 red onions, finely diced
  • 2 red chilies, finely chopped
  • Juice of 3 limes (about 6 tbsp/90 ml)
  • Juice of 1 orange (about 1/3 cup/80 ml)
  • 3 tbsp (45 ml) olive oil
  • Fine salt, to taste
  • 20 mint leaves, chopped
  • 1 bunch cilantro, stalks and leaves chopped

Avocado purée

  • Flesh of 2 ripe avocados
  • Juice of 1 lemon (2–3 tbsp/30–45 ml)
  • 1 tbsp (15 g) wasabi paste
  • Fine salt, to taste
  • 2 tbsp (30 ml) water, as needed

Tobacco onions

  • 3 onions, paper-thin on a mandoline
  • 1/2 cup (60 g) cornstarch, for dusting
  • Neutral oil, for frying
  • Fine salt
Method
  1. Ceviche: Combine fish, red onion, chilies, citrus juices, olive oil, and salt. Fold in mint and cilantro. Cover and marinate 45–60 minutes chilled.
  2. Avocado: Blend avocados, lemon, wasabi, and salt until smooth, adding water to loosen. Bottle; chill.
  3. Onions: Dust slices with cornstarch. Fry at 340°F (170°C) until deep golden. Drain; season with salt.
  4. Plate: Mound ceviche; dot with avocado purée. Crown with tobacco onions.
Tips & substitutions
Swap yellowtail for halibut or sea bass. Shorter cures yield more tender fish.
Dietary tags: dairy-free, gluten-free
Allergens: fish
Make-ahead / storage / reheat: Fry onions same day; keep crisp in a low oven.
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Whipped Ricotta with Fennel-Frond Oil, Butter-Roasted Heritage Carrots, and Peanut Honeycomb

Cool, herby ricotta with caramel-glossed carrots and salty-sweet peanut honeycomb crunch.
At a glance
Yield: Serves 6–8 as a starter
Prep / Cook / Total: 25 min active / 35–40 min / ~1 hr
Skill level: Intermediate
Equipment: candy thermometer, silicone mat, blender
Ingredients

Peanut honeycomb

  • 1 2/3 cups (325 g) caster/granulated sugar
  • 1/3 cup (80 g) liquid glucose or light corn syrup
  • 3 tbsp (60 g) honey
  • 1/2 cup (120 ml) water
  • 1 cup (140 g) salted peanuts
  • 2 1/2 tsp (12 g) baking soda
  • 1 tsp flaky sea salt

Ricotta

  • 17.6 oz (500 g) ricotta
  • 2 tbsp (30 ml) olive oil, plus more to taste
  • 2 tbsp fennel fronds, finely chopped
  • Fine salt

Carrots

  • ~40 small heritage carrots, mixed colors
  • 2 garlic cloves, crushed
  • 3 tbsp (42 g) butter
  • Fine salt
Method
  1. Honeycomb: In a deep pot, combine sugar, glucose, honey, and water. Boil to 311°F (155°C). Stir in peanuts and baking soda; foam will rise. Spread onto a silicone mat; sprinkle with salt. Cool and chop into chunks.
  2. Ricotta: Fold olive oil and fennel fronds into ricotta; season. Chill.
  3. Carrots: Blanch 3–5 minutes; shock. In a skillet, foam butter with garlic, add carrots, and roast/stovetop until browned and tender. Season. Cool to warm room temp.
  4. Serve: Spoon ricotta on plates, nest carrots alongside, and scatter honeycomb.
Tips & substitutions
Swap peanuts for pistachios. Keep honeycomb dry; humidity kills crunch.
Dietary tags: vegetarian, gluten-free
Allergens: dairy, peanuts
Make-ahead / storage / reheat: Honeycomb 1 week airtight; ricotta 2 days chilled.
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Charcoal Pork Shoulder & Belly with Fennel–Apple Slaw and Green Chimichurri

Slow coal-roasted pork, herb-basted with a thyme brush, served with cool crème-fraîche slaw and bright chimichurri.
At a glance
Yield: Serves 10–12
Prep / Cook / Total: 30 min active / 2–3 hr fire / ~3 hr 30 min
Skill level: Intermediate (live fire)
Equipment: grill with lid, basting brush of thyme, large bowl
Ingredients

Pork & baste

  • 1 pork shoulder and 2 pork bellies (about 9–11 lb/4–5 kg total)
  • Fine salt
  • 1/2 cup (120 ml) olive oil
  • 10 garlic cloves, chopped
  • 1 big bunch thyme, tied into a brush

Fennel–apple slaw

  • 2 fennel bulbs, very thinly sliced
  • 2 green apples, very thinly sliced
  • 2 bunches chives, chopped
  • 1/2–3/4 cup (120–180 g) crème fraîche, to taste
  • Fine salt and pepper

Chimichurri

  • Leaves from 3 parsley bunches, finely chopped
  • 40 mint leaves, finely chopped
  • 2 onions, finely chopped
  • 3/4 cup (200 ml) white wine vinegar
  • 3/4 cup (200 ml) boiling water
  • Fine salt, to taste
Method
  1. Pork: Salt all sides. Mix olive oil and garlic for basting. Set a medium live-coal fire (indirect heat). Grill pork 2–3 hours, basting and turning every hour, until tender and 195–200°F (90–93°C) internal on shoulder; belly should be supple with rendered fat.
  2. Slaw: Toss fennel, apples, and chives with crème fraîche; season. Chill.
  3. Chimichurri: Mix chopped herbs and onions with vinegar and boiling water; salt to taste. Rest 20 minutes.
  4. Serve: Slice pork. Plate with slaw and a bowl of chimichurri.
Tips & substitutions
Finish bellies over direct heat for crisp edges.
Dietary tags: gluten-free
Allergens: dairy (slaw)
Make-ahead / storage / reheat: Pork holds well double-wrapped at 150°F (65°C) for service.
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Chocolate Mallow S’mores with Cognac Ganache

Toasted homemade marshmallows sandwiched in digestives, dunked in silky, boozy ganache.
At a glance
Yield: 16 s’mores
Prep / Cook / Total: 30 min active + set / 10 min / ~40 min plus setting
Skill level: Intermediate (candy work)
Equipment: stand mixer, candy thermometer, double boiler, lined tray, round cutter
Ingredients

Marshmallows

  • 1.4 oz (40 g) powdered gelatin
  • 3/4 cup (200 ml) water, divided
  • 1 1/3 cups (312 ml) caster/granulated sugar
  • 1 lb 2 oz (500 g) glucose or light corn syrup
  • 2 1/2 oz (75 g) honey
  • 1/2 tsp vanilla paste
  • Cornstarch and powdered sugar, for dusting

Ganache

  • 7 oz (200 g) dark or milk chocolate, chopped
  • 3/4 cup (200 ml) heavy cream
  • 2 tbsp (30 ml) cognac or brandy
  • Pinch fine salt

To assemble

  • 16 digestive biscuits (or graham crackers)
Method
  1. Marshmallow base: Bloom gelatin in half the water. Warm remaining water with sugar to dissolve. In mixer, combine glucose, honey, and vanilla; start whisking on medium. Melt bloomed gelatin gently over a double boiler and stream into mixer; whip 12–15 minutes until thick and glossy.
  2. Set: Dust a lined tray with cornstarch and powdered sugar. Spread marshmallow; level. Dust top lightly. Set until firm, 1–2 hours. Cut rounds the size of your biscuits.
  3. Ganache: Melt chocolate over a double boiler. Heat cream to a simmer; pour over chocolate. Whisk smooth; stir in cognac and a pinch of salt.
  4. Finish: Toast marshmallow rounds with a torch or broiler. Sandwich between digestives. Serve with warm ganache for dipping.
Tips & substitutions
Swap cognac for orange liqueur. If marshmallow sticks, dust cutter with powdered sugar.
Dietary tags: vegetarian
Allergens: dairy, gluten
Make-ahead / storage / reheat: Marshmallows keep 3–4 days airtight; re-toast to serve.
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