S3E8 Silo District Dinner

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S3E8 recipes

Sweet Potato & Chorizo Hash with Fried Egg

Crispy chorizo, soft sweet potato, salty feta, and a runny egg in 10 minutes.
At a glance
Yield: Serves 1
Prep / Cook / Total: 5 min / 8–10 min / 13–15 min
Skill level: Easy
Equipment: nonstick skillet, spatula
Ingredients
  • 2.8 oz (80 g) fresh chorizo sausage, casing removed
  • 2 small orange-flesh sweet potatoes, diced (about 14–16 oz/400–450 g total)
  • 1 shallot, diced
  • 1 red chili, chopped
  • 2 garlic cloves, grated
  • 1 large egg
  • 2 oz (60 g) feta, crumbled
  • Olive oil, as needed
  • Fine salt, to taste
Method
  1. Brown chorizo in a medium nonstick skillet over medium heat until crisp; scoop to a tray.
  2. In the same pan, add a drizzle of oil if needed. Cook diced sweet potato, stirring, until just tender, 5–7 minutes.
  3. Add shallot, chili, and garlic; cook 2 minutes until fragrant. Return chorizo; toss to combine.
  4. Off heat, fold in feta. Taste and season with salt.
  5. Fry the egg in the same pan; top the hash and serve.
Tips & substitutions
Microwave the sweet potato for 2 minutes to speed up. Swap feta for goat cheese.
Dietary tags: gluten-free
Allergens: dairy, egg
Make-ahead / storage / reheat: Hash keeps 2 days chilled; reheat in a skillet and add egg to order.
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Charred Octopus with Adobo Mayo & Compressed Cucumber

Tender, smoky octopus with cool citrusy cucumber and a punchy adobo mayo.
At a glance
Yield: Serves 6
Prep / Cook / Total: 20 min active / 60–70 min / ~90 min
Skill level: Intermediate
Equipment: pressure cooker (or Dutch oven), grill pan, vacuum sealer (optional)
Ingredients

Octopus

  • 1 whole fresh octopus, ~6.6 lb (3 kg)
  • 3 lemons, halved
  • 1 1/4 cups (300 ml) red wine vinegar
  • Water to cover
  • Fine salt, olive oil

Compressed cucumber

  • 2 large cucumbers, peeled and diced
  • 1/3 cup (80 ml) olive oil
  • 2 tbsp (24 g) fine salt
  • 2 tbsp (25 g) caster/granulated sugar
  • 2 red chilies, diced

Adobo mayo & finish

  • 1 cup (250 g) mayonnaise
  • 2 tbsp adobo paste
  • Cress or microgreens, to garnish
  • Olive oil, for finishing
Method
  1. Pressure-cook: Place octopus in pressure cooker; cover with water, add lemons. Cook on high pressure 60 minutes (or simmer gently 75–90 minutes until tender).
  2. Cool in liquor: Release pressure; add red wine vinegar. Let octopus cool in the liquid, then lift to a tray.
  3. Cucumber: Toss cucumber with olive oil, salt, sugar, and chilies. Vacuum-seal and chill 1 hour (or marinate overnight in a container).
  4. Mayo: Mix mayonnaise and adobo paste; transfer to a squeeze bottle.
  5. Char: Heat a grill pan very hot. Season octopus with salt and olive oil; char 4–5 minutes per side. Cool slightly, then slice tentacles into rounds.
  6. Plate: Drain cucumber well. Spoon onto plates, top with octopus, zigzag adobo mayo, garnish with cress, and finish with a light olive-oil drizzle.
Tips & substitutions
If octopus skin is loose, peel lightly after cooking. Add smoked paprika to mayo for extra depth.
Dietary tags: dairy-free
Allergens: egg (mayonnaise)
Make-ahead / storage / reheat: Cooked octopus keeps 2 days chilled in liquor; char to serve.

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Lemon–Herb Grilled Chicken Crowns with Fennel–Cauliflower Slaw

Juicy BBQ chicken, crisp shaved slaw, and a fragrant fennel-top oil.
At a glance
Yield: Serves 8
Prep / Cook / Total: 25–30 min active + marinate / 35–45 min / ~1 hr 15 min plus 3 hr marinate
Skill level: Intermediate
Equipment: grill/BBQ, mandoline, large bowls
Ingredients

Chicken & marinade

  • 4 small organic chickens, broken into crowns (legs removed)
  • Zest and juice of 5 lemons
  • 10 garlic cloves, grated
  • 4 tbsp chopped rosemary
  • 4 tbsp chopped thyme
  • 1 cup (240 ml) olive oil
  • Fine salt

Slaw

  • 2 heads cauliflower, shaved on mandoline
  • 3 fennel bulbs, shaved on mandoline
  • 1 cup (250 g) crème fraîche
  • Fine salt, to taste

Fennel-top dressing

  • Fronds from fennel bulbs
  • 1 cup (250 ml) olive oil
  • Fine salt
Method
  1. Marinate: Combine lemon zest/juice, garlic, herbs, and olive oil. Season crowns well with salt, rub with marinade, cover, and chill 3 hours. Bring to room temp before grilling.
  2. Slaw: Toss shaved cauliflower and fennel with crème fraîche and salt. Chill.
  3. Dressing: Blend or finely chop fennel tops; mix with olive oil and salt.
  4. Grill: Heat BBQ to medium. Grill crowns skin-side down first; baste with marinade, turning occasionally, until juices run clear and thickest part hits 165°F (74°C), about 30–40 minutes depending on size. Rest 15 minutes.
  5. Plate: Mound slaw. Remove breasts from crowns and set atop slaw. Spoon fennel-top dressing over.

Tips & substitutions
Add a spoon of Dijon to the slaw for tang. Roast in oven at 375°F/190°C if no grill, then finish under broiler.
Dietary tags: gluten-free
Allergens: dairy (crème fraîche)
Make-ahead / storage / reheat: Slaw 1 day ahead; dress again if it tightens. Chicken best to order; leftovers 2 days chilled.
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Baked Cheesecake Bars with Caramel Popcorn & Blackcurrant Sorbet

Ultra-smooth low-temp cheesecake, tart berry sorbet, and crackly caramel corn.
At a glance
Yield: Serves 10
Prep / Cook / Total: 30–35 min active / 75–90 min bake + churn / ~2 hr plus chilling
Skill level: Intermediate
Equipment: 8×12 in (20×30 cm) tray, stand mixer, ice-cream machine, candy pot
Ingredients

Base & cheesecake

  • 7 oz (200 g) digestive biscuits, crushed
  • 7 tbsp (100 g) unsalted butter, melted
  • 2 cups (500 ml) heavy cream
  • 14 oz (400 g) cream cheese, room temp
  • 9 large egg yolks
  • 1/3 cup + 1 tbsp (75 g) sugar

Sorbet

  • 1 cup (250 ml) simple syrup (1:1)
  • 3/4 cup (200 ml) blackcurrant or blueberry purée, chilled

Caramel popcorn

  • 3/4 cup (150 g) caster/granulated sugar
  • 1 bag microwave popcorn, popped (about 6–7 cups/40–50 g kernels)
Method

 

  1. Base: Heat oven to 250°F (120°C). Mix biscuit crumbs with butter; press into lined 8×12 in tray. Chill 20 minutes.
  2. Batter: Warm cream just to steaming. Beat yolks with sugar until pale; beat in cream cheese until smooth. Stream in warm cream. Strain over the base.
  3. Bake: Bake 70–80 minutes until set with a slight wobble. Cool on a rack, then leave at room temperature for a few hours
  4. Sorbet: Churn purée with simple syrup until softly set; freeze until service.
  5. Popcorn: Melt sugar to amber caramel. Off heat, quickly fold in warm popcorn to coat; spread on a lined tray to cool, then break up.
  6. Serve: Heat a knife; cut cheesecake into bars. Plate with a scoop of sorbet and a pile of caramel popcorn.

Tips & substitutions
Swap blackcurrant for raspberry. For sharper cheesecake, add a squeeze of lemon.
Dietary tags: vegetarian
Allergens: dairy, egg, gluten
Make-ahead / storage / reheat: Cheesecake keeps 3–4 days chilled; sorbet 1 week frozen; popcorn best day-of, airtight.
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