S3E12 Tomato Curd, Line Fish & Malva Pudding

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S3E12 recipes

Fresh Fettuccine with Chili, Lemon, Parsley, and Parmesan

20-minute pasta with bright chili-lemon heat and a snowfall of Parm.
At a glance
Yield: Serves 2
Prep / Cook / Total: 15 min / 5–7 min / ~20 min
Skill level: Intermediate (fresh pasta)
Equipment: food processor, pasta machine (to 2nd-thinnest), fettuccine/linguine cutter, large pot, spider
Ingredients

Pasta

  • 1 3/4 cups (225 g) “00” flour (AP works)
  • 3 large egg yolks
  • 2 large eggs
  • 1 tsp olive oil
  • 1/2 tsp fine salt

Sauce

  • 2 red chilies, finely chopped (seed to taste)
  • Zest and juice of 1 lemon
  • 2 3/4 oz (80 g) flat-leaf parsley, finely chopped
  • 3/4 oz (20 g) arugula (rocket), chopped
  • 1/4–1/3 cup (60–80 ml) good olive oil
  • Kosher salt
  • Freshly grated Parmesan, to finish
Method
  1. Dough: Pulse flour and salt in processor. Whisk yolks, eggs, oil; stream in until clumpy. Knead 8–10 min until smooth; wrap and rest 20–30 min.
  2. Roll & cut: Roll to 2nd-thinnest; cut into linguine/fettuccine. Dust lightly with flour.
  3. Sauce base: In a big bowl, mix chilies, lemon zest/juice, parsley, arugula, and olive oil; salt to taste.
  4. Cook: Boil heavily salted water. Cook fresh pasta 45–60 sec until just tender. Transfer with a spider to bowl; toss, splashing in a spoon of pasta water if needed.
  5. Serve: Bowl it up and shower with Parmesan; finish with a gloss of olive oil.
Tips & substitutions
Add a pat of butter for extra silk; red pepper flakes sub for chilies.
Dietary tags: vegetarian
Allergens: gluten, egg, dairy
Make-ahead / storage: Wrapped dough 24 hours; cut pasta freezes well (cook from frozen ~90 sec).
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Tomato Curd with Black-Olive Oil, Feta & Heirloom Tomato Salad

Silky tomato “curd” under a juicy heirloom salad, briny olive oil, and crisp toast.
At a glance
Yield: Serves 8
Prep / Cook / Total: 20 min active / 25–45 min set / ~45–60 min
Skill level: Easy
Equipment: blender, fine sieve, shallow dish
Ingredients

Tomato curd

  • 10 plum tomatoes, halved
  • 1 tbsp fine salt
  • 1 tbsp sugar
  • 2 tbsp sherry vinegar
  • 3 tbsp tomato paste
  • 6 gelatin sheets, soaked and squeezed (or 2 packets/14 g powdered gelatin bloomed in 1/2 cup/120 ml cold water)

Tomato salad

  • 1 lb 5 oz (600 g) mixed heirloom tomatoes, cut
  • 1/2 cup (100 ml) olive oil
  • 4 tsp (20 ml) sherry vinegar
  • 1 tbsp sugar
  • 1 tsp kosher salt
  • 5 oz (150 g) feta, crumbled

Black-olive oil

  • 1/3 cup (50 g) oil-packed black olives, drained & minced
  • 1/3 cup (80 ml) olive oil

Serve with: Melba toast or crostini

Method
  1. Curd: Blend tomatoes, salt, sugar, vinegar, paste until smooth. Strain; warm gently until hot but not boiling. Whisk in gelatin to dissolve. Pour into a shallow dish; chill to softly set, 25–45 minutes.
  2. Salad: Toss tomatoes with oil, vinegar, sugar, and salt; fold in feta. Marinate 20–30 min.
  3. Olive oil: Mix olives with oil.
  4. Serve: Spoon salad into bowls, add a scoop of tomato curd, drizzle olive oil. Toast on the side.
Tips & substitutions
Agar-agar works for a vegetarian set (follow pack ratios).
Dietary tags: vegetarian
Allergens: dairy (feta), gluten if serving with toast
Make-ahead / storage: Curd 2 days; olive oil 1 week; salad best within 2 hours.
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Charred Kingklip with Lemon-Garlic Skordalia & Sea Greens

Smoky, flaky fish over plush roasted-garlic skordalia with lemon.
At a glance
Yield: Serves 8
Prep / Cook / Total: 30 min active / 60–120 min / ~1 hr 30 min
Skill level: Intermediate
Equipment: grill or grill pan, pot, ricer/masher, foil
Ingredients

Skordalia

  • 6 medium potatoes, peeled and diced
  • 4 heads garlic
  • 1 1/4 cups (300 ml) olive oil
  • Zest and juice of 4 lemons
  • Kosher salt

Fish

  • 8 kingklip portions, 7 oz (200 g) each or any other white fish like halibut 
  • Olive oil and kosher salt

Sea vegetables & leaves

  • Mix of sea beans/samphire, baby bok choy, spinach, or similar
  • Olive oil, salt
Method
  1. Roast garlic: Heat oven to 320°F (160°C). Wrap garlic heads in foil; roast 2 hours. Squeeze out cloves.
  2. Potatoes: Boil potatoes in salted water until tender; drain and return to pot to steam off.
  3. Skordalia: Rice/mash potatoes smooth. Whisk in roasted garlic, olive oil, and lemon zest/juice until creamy-spreadable; salt to taste. Keep warm.
  4. Fish: Heat grill/grill pan to high. Oil and salt fish; char ~4 min per side until just opaque. Rest 2 min.
  5. Greens: Sauté sea greens/leaves briefly in olive oil; season.
  6. Serve: Swirl warm skordalia on plates, top with fish, add greens, drizzle good olive oil.
Tips & substitutions
Cod/halibut/sea bass sub for kingklip. Loosen thick skordalia with warm water.
Dietary tags: pescatarian, gluten-free
Allergens: fish
Make-ahead / storage: Garlic 3 days; skordalia 2 days (loosen on reheat).
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Malva Pudding with Apricot Purée & Custard Espuma

Caramelized South African sponge drenched in cream syrup, with tangy apricot and a cloud of custard.
At a glance
Yield: Serves 8
Prep / Cook / Total: 20–25 min / 35–40 min / ~1 hr
Skill level: Intermediate (siphon optional)
Equipment: baking dish (8–9 in / 20–23 cm), blender, fine sieve, siphon (optional)
Ingredients

Apricot purée

  • 2 cups (300 g) dried apricots
  • Hot water to cover

Custard (siphon)

  • 1 1/4 cups (300 ml) heavy cream
  • 3 cups (700 ml) whole milk
  • 3/4 cup (150 g) sugar
  • 10 egg yolks
  • 2 gelatin leaves, soaked and squeezed (or 2 1/2 tsp/8 g powdered gelatin bloomed in 3 tbsp/45 ml cold water)

Malva pudding

  • 1 cup (120 g) cake flour (or AP)
  • 1 tsp baking soda
  • 1/2 cup (100 g) sugar
  • 1 tbsp apricot jam
  • 1 tbsp melted butter
  • 1 cup (240 ml) milk
  • 1 large egg
  • 1 tsp lemon juice
  • Pinch salt

Soaking syrup

  • 1 cup (240 ml) heavy cream
  • 1/2 cup (113 g) butter
  • 1 cup (200 g) sugar
  • 1/2 cup (120 ml) boiling water
Method
  1. Apricot purée: Simmer apricots 20 min until soft. Blend smooth with a little cooking liquid; strain to a squeeze bottle.
  2. Custard: Heat milk/cream to steaming. Whisk yolks with sugar; temper, then cook gently to nappe. Off heat, dissolve gelatin. Strain; chill in a siphon and charge with 2–3 N2O cartridges.
  3. Pudding: Heat oven to 355°F (180°C). Whisk all batter ingredients smooth. Portion into a greased dish or ramekins. Bake 30–35 min until deep golden.
  4. Syrup: Simmer cream, butter, sugar, and water 10 min.
  5. Soak: Poke hot pudding and pour hot syrup over to absorb.
  6. Serve: Plate warm pudding, dot with apricot purée, and crown with custard espuma.
Tips & substitutions
No siphon? Serve with crème anglaise or softly whipped cream.
Dietary tags: vegetarian
Allergens: dairy, egg, gluten
Make-ahead / storage: Pudding 2 days (reheat gently and re-syrup); purée/custard 2 days.
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