S2E6 Seaside Birthday

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S2E6 recipes

Crispy Chorizo, Pineapple, Rice–Sesame Crumb

Sweet-hot pineapple and flash-fried squid under a smoky chorizo shower with a nutty toasted rice crunch.
At a glance
Yield: Serves 2–3 as a starter
Prep / Cook / Total: 10 min / 10–12 min / 20–22 min
Skill level: Easy
Equipment: two nonstick or carbon-steel pans, mortar and pestle, paper towels
Ingredients
  • 3.5 oz (100 g) chorizo, diced
  • Olive oil, for frying
  • 1/2 pineapple, small dice (about 2 cups/300 g)
  • 1 red chili, split lengthwise
  • 2 tbsp (20 g) uncooked white rice
  • 2 tbsp (18 g) sesame seeds
  • 1 tsp (5 ml) toasted sesame oil
  • 3.5 oz (100 g) baby squid, tubes and tentacles, cleaned and well dried
  • 1/2 bunch mint, chopped (about 1/4 cup/10 g)
  • 1/2 bunch cilantro/coriander, chopped (about 1/4 cup/10 g)
  • Juice of 1 lime
  • Fine salt, to taste
Method
  1. Crisp chorizo in a dry hot pan 3–4 minutes. Drain on paper towel; reserve fat.
  2. In a clean, very hot dry pan, sear pineapple 1–2 minutes until caramelized; add chili for the last 10 seconds. Tip to a bowl.
  3. Toast rice and sesame seeds together in a dry pan until golden. Cool, then crush to coarse crumbs in a mortar.
  4. For squid, heat a slick of olive oil plus the sesame oil in a screaming-hot pan. Flash-fry squid 30–45 seconds just until opaque; season lightly.
  5. Toss squid with seared pineapple, herbs, and lime juice. Pile into a shallow bowl. Scatter over crispy chorizo and the toasted rice–sesame crumb. Serve immediately.
Tips & substitutions
Swap squid for shrimp if needed; cook 45–60 seconds per side.
Dietary tags: dairy-free, gluten-free
Allergens: shellfish (squid), sesame
Make-ahead / storage / reheat: Rice–sesame crumb holds airtight 1 week. Cook seafood to order.
Chef’s note: Dry squid thoroughly or you’ll steam instead of sear.
Optional pairing: Zesty lager or lime soda.
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Beetroot, Quinoa, Apple (Warm Salad)

Toasted-quinoa pilaf with sweet baby beets, lemon, and crisp green-apple matchsticks.
At a glance
Yield: Serves 6 as a side
Prep / Cook / Total: 10 min / 20–25 min / 30–35 min
Skill level: Easy
Equipment: saucepan with lid, sheet pan (optional), mandoline
Ingredients
  • 1 1/2 cups (250 g) quinoa, rinsed
  • 5 tbsp (75 ml) olive oil, divided
  • 2 cups + 2 tbsp (500 ml) boiling water
  • Fine salt, to taste
  • 15 baby beets, boiled/steamed, peeled warm, quartered (about 1 1/2 lb/680 g)
  • Juice of 1 lemon
  • 5 Granny Smith apples, cut into matchsticks
Method
  1. Toast rinsed quinoa in 2 tbsp olive oil over medium heat until nutty, 2–3 minutes. Add boiling water and a good pinch of salt. Cover and cook on low until water is absorbed and the germ spirals, 12–15 minutes. Fluff with a fork.
  2. Toss warm quinoa with beets, lemon juice, remaining 3 tbsp olive oil, and salt to taste.
  3. Fold in apple matchsticks just before serving so they stay crisp.
Tips & substitutions
Roast raw beets at 400°F (200°C) until tender if you don’t have boiled. Add chopped herbs (mint, dill) for lift.
Dietary tags: vegan, gluten-free
Allergens: none inherent
Make-ahead / storage / reheat: Hold quinoa-beet base 2 days chilled; add apples last minute.
Chef’s note: Salt the quinoa while it’s hot so the seasoning blooms.
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Pearl Couscous with Parsley, Chili, and Roasted Garlic

Big, bouncy couscous tossed with chilies, soft roasted garlic, and heaps of fresh herbs.
At a glance
Yield: Serves 8 as a side
Prep / Cook / Total: 10 min / 15–18 min passive / 25–28 min
Skill level: Easy
Equipment: heatproof bowl with cover, small knife
Ingredients
  • 3 cups (500 g) pearl/giant couscous
  • 1/4 cup (60 ml) olive oil, plus more to loosen
  • 4 1/4 cups (1 L) boiling water
  • Fine salt, to taste
  • 2 red chilies, chopped
  • 6 whole roasted garlic cloves (soft), crushed lightly
  • 1 bunch cilantro/coriander, chopped (about 1 cup/40 g)
  • 1 bunch parsley, chopped (about 1 cup/40 g)
  • Lemon juice, to taste
Method
  1. Toss couscous with 1/4 cup olive oil and a pinch of salt in a bowl. Pour over boiling water, cover tightly (film or lid), and steam in a warm spot 15–18 minutes.
  2. Fluff with a fork, loosen with more olive oil, and season with lemon juice and salt.
  3. Fold in chilies, roasted garlic, and herbs. Serve warm or room temp.
Tips & substitutions
For extra savor, swap some water for hot chicken stock.
Dietary tags: vegan (if using water), dairy-free
Allergens: gluten (wheat)
Make-ahead / storage / reheat: Keeps 2 days; refresh with hot water and olive oil.
Chef’s note: Don’t drown it; add lemon at the end so the herbs stay bright.
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Kingklip (white fish like halibut)with Roasted Fennel, Fennel Seed, and Garam Masala Butter

Spice-basted fillets over caramelized fennel with a spoon of nutty brown butter from the pan.
At a glance
Yield: Serves 6–8
Prep / Cook / Total: 15 min / 35–45 min / 50–60 min
Skill level: Easy–Intermediate
Equipment: roasting pan, two nonstick pans, fish spatula
Ingredients

Roasted fennel

  • Olive oil, for frying
  • 2–3 fennel bulbs, cut into 8 wedges each
  • 2 tsp (6 g) fennel seeds
  • Fine salt, to taste

Fish

  • 2.2 lb (1 kg) kingklip fillets, portioned ( any white fish similar to halibut will work)
  • 1 tbsp garam masala (correct spelling)
  • Fine salt
  • Olive oil, for searing
  • 3–4 tbsp (42–56 g) butter
Method
  1. Heat oven to 355°F (180°C). Toss fennel wedges with olive oil, fennel seeds, and salt. Spread in a roasting pan and roast 35 minutes until tender and browned. Hold warm.
  2. Season fish with salt and dust lightly with garam masala.
  3. Heat two pans with olive oil over medium-high. Sear fish 3 minutes per side. Add butter and baste 2 minutes more until just cooked (125–130°F/52–54°C in center).
  4. Serve fish over roasted fennel in the same pan they roasted in. Spoon over the fragrant brown butter from the fish pan.
Tips & substitutions
Add a squeeze of lemon at the end if your garam masala runs sweet.
Dietary tags: pescatarian, gluten-free
Allergens: dairy, fish
Make-ahead / storage / reheat: Roast fennel ahead and rewarm; cook fish to order.
Chef’s note: Don’t blacken the spices; baste off the direct heat once foaming.
Optional pairing: Mineral white wine or iced fennel tea.
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Lamb Racks with Pomegranate and Herbed Yogurt

Golden-seared racks, rested and carved, with a cool chili–herb yogurt and a snowfall of pomegranate.
At a glance
Yield: Serves 6–8
Prep / Cook / Total: 15 min / 25–30 min / 45 min
Skill level: Easy
Equipment: oven-safe skillets, instant-read thermometer, carving knife
Ingredients
  • Olive oil, for frying
  • 3 lamb racks (about 6–8 chops per rack)
  • Fine salt
  • 1 cup (150 g) pomegranate arils
  • 3 cups (720 g) thick whole-milk yogurt (double-cream style or Greek)
  • 1 bunch parsley, chopped (about 1 cup/40 g)
  • 1 bunch cilantro/coriander, chopped (about 1 cup/40 g)
  • 1 red chili, finely chopped
Method
  1. Heat oven to 355°F (180°C). In two hot pans with olive oil, sear racks fat-side down until golden. Season well with salt.
  2. Transfer to the oven and roast about 10 minutes to 125–130°F (52–54°C) for medium-rare. Rest 15 minutes.
  3. Mix yogurt, parsley, cilantro, and chili; bowl for the table.
  4. Carve racks between the bones. Scatter pomegranate on the serving platter and nestle chops on top. Serve yogurt on the side.
Tips & substitutions
Add lemon zest and a pinch of cumin to the yogurt if you want more perfume.
Dietary tags: gluten-free
Allergens: dairy (yogurt)
Make-ahead / storage / reheat: Yogurt sauce holds 2 days. Lamb is best fresh; warm gently if needed.
Chef’s note: Season after the initial sear too; lamb loves salt.
Optional pairing: Grenache or a tart NA pomegranate spritz.
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Courgette–Chocolate Layer Cake with Coffee Cream-Cheese Frosting, Caramel Walnuts & Spun Sugar

Super-moist zucchini–cocoa layers, tangy coffee frosting, salty caramel walnuts, and a spun-sugar crown.
At a glance
Yield: Two 8-inch layers; serves 10–12
Prep / Cook / Total: 30–35 min active / 30–40 min bake / ~1 hr 15 min plus cooling
Skill level: Intermediate (spun sugar optional)
Equipment: two 8 in (20 cm) springform pans, stand mixer, silicone mat, candy thermometer, two forks
Ingredients

Cake

  • 5 large eggs
  • 2 cups (400 g) brown sugar
  • 1 1/4 cups (300 ml) neutral oil
  • 1 tsp vanilla paste
  • 2 cups (250 g) self-rising flour
  • 1 tsp baking soda (bicarbonate)
  • 4 tbsp (24 g) cocoa powder
  • 2 cups (200 g) grated zucchini (courgette), well packed

Frosting

  • 18 oz (500 g) cream cheese, room temp
  • 2 cups (240 g) powdered/icing sugar, sifted
  • 2 tbsp superfine ground coffee

Caramelized walnuts

  • 1/2 cup (100 g) sugar
  • 3.5 oz (100 g) walnut halves
  • Pinch fine salt

Spun sugar (optional showpiece)

  • 1 cup (200 g) caster sugar
Method
  1. Heat oven to 355°F (180°C). Line and grease two 8-inch pans.
  2. Batter: Whip eggs, brown sugar, and oil until light and airy. Beat in vanilla. Sift flour, baking soda, and cocoa; fold into the bowl. Fold in zucchini. Divide between pans.
  3. Bake 30–40 minutes until a tester comes out clean. Cool 10 minutes in pans, then unmold and cool completely.
  4. Frosting: Whip cream cheese smooth; fold in powdered sugar and ground coffee until fluffy.
  5. Caramel walnuts: Dry-melt sugar to amber, stir in walnuts and a pinch of salt, cook 2–3 minutes, then spread on a silicone mat to set. Chop into shards.
  6. Spun sugar: Dry-melt caster sugar to a deep amber. Working quickly and safely on a heatproof station, dip two forks into caramel and flick threads back and forth over a long pot handle to create fine strands. Gather gently into a nest.
  7. Finish: Frost one layer, cap with the second, then frost the top. Scatter caramel walnuts. Crown with spun sugar just before serving.
Tips & substitutions
Add 1/2 tsp cinnamon to the cake for warmth. If humidity is high, skip spun sugar; it wilts fast.
Dietary tags: vegetarian
Allergens: egg, dairy, tree nuts, gluten
Make-ahead / storage / reheat: Cake layers keep 2 days wrapped; frosting keeps 3 days chilled. Assemble day-of for best texture.
Chef’s note: Squeeze excess moisture from zucchini if it seems very wet; you want moist, not soupy.
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