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Photo Credit Gemma Morson Photo Credit Gemma Morson

Try this second recipes from Michelin star chef and Gary Rhodes protegégé Paul Welburn, head chef at Searcys.

Chocolate tart pastry–

                200g icing sugar

                400g butter

                3 large eggs

                700g plain flour

Chocolate tart filling-

200g dark chocolate

100g butter

75g olive oil

70g plain flour

40g cocoa powder

6 eggs

150g caster sugar

 

Lemon curd icecream

1 litre milk

200ml double cream

60g milk powder

300g lemon juice

325g whole eggs

200g egg yolks

300g caster sugar

 

Salted caramel popcorn

25g pop corn kernels

50g clarified butter

150g caster sugar

Pinch of coarse sea salt

 

Other ingredients

Chocolate crumble (optional)

 

Method

For the pastry, start by creaming the butter and sugar together till pale, add the eggs and beat till smooth, add the flour and then mix until a smooth dough is formed, don’t overwork the pastry or it will affect the finished texture, wrap the pastry in cling film and rest in the fridge for 1 hour.

Once rested roll out the pastry to 2mm thick and line 8 x 4inch tart moulds and then fill with parchment paper and baking beans and blind bake in a pre-heated oven at 180°c for 12 minutes, remove the baking beans and return to the oven for a further 4 minutes till golden brown.

Once cooked allow to cool before trimming any excess pastry with a sharp knife, keep the cases till ready

For the ice cream, place the lemon juice, eggs, yolks and sugar in a pan and cook over a medium heat stirring all the time and cook until the mixture thickens and remove just before it reaches the boil, once cooked pass through a fine sieve .

In a pan bring the milk, milk powder and double cream to the boil, remove from the heat and whisk in the lemon curd, allow the mix to cool and then churn in an ice cream maker , and store in a plastic container till required.

For the pop corn in a pan place the clarified butter, heat the butter and add the popcorn kernels and continue heating until the kernels begin to pop, place a lid on the pan and remove from the heat and allow the kernels to continue popping.

In a separate pan add the sugar and begin to heat until a dark amber caramel is achieved (be careful not to burn the caramel) then remove from the stove and add the popcorn and stir immediately to coat each piece, add a sprinkle of salt and stir in ,  place the coated corn on a piece of greaseproof paper , and allow to cool and the caramel to harden

For the tart filling melt the chocolate in a bowl over hot water, add the butter and incorporate, remove the bowl from the heat and  add the olive oil and whisk in to emulsify, then add the flour and cocoa powder and mix in thoroughly,

In a separate bowl place the eggs and sugar and lightly whisk until pale, fold this into the chocolate mixture and mix together.

Pipe the filling into the tart case and place In preheated oven on 170°c for 7 minutes.

To serve place a tart on the plate, add a sprinkle of chocolate crumble (optional) a scoop of the lemon curd ice cream and top with some of the salted caramel popcorn.

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Photo Credit Gemma Morson Photo Credit Gemma Morson

Try this recipe for a birthday dinner or even St Valentines Day, from Michelin star chef and Gary Rhodes protegégé Paul Welburn, head chef at Searcys.

Serves 4

Lobster –
2 x 300g-400g live native Cornish lobsters
3 tsp mayonnaise
3 tsp crème fraiche
Juice of ½ lemon
Season to taste
½ tsp chopped chervil

Bloody mary sorbet-
1 litre tomato juice
75ml belvedere Bloody Mary Vodka
4 tsp Worcestershire sauce
Juice of 1 lemon
5 splash of tabasco (depending on the heat you prefer)
Salt and pepper to taste

Pickled fennel
1 bulb of fennel (sliced thinly as possible)
150ml white wine
100ml whit wine vinegar
150ml water
50g caster sugar
1 x star anise
1 x sprig of thyme

Avocado puree
2 ripe avocados
Juice of 1 lime
2 tsp crème fraice
Salt and pepper to taste

Other ingredients
Baby gem leaves – washed and torn roughly
Fennel cress (optional)
Olive oil to dress the leaves

Method

For the lobster, first cook the lobster, the most humane way is to place the lobsters in a freezer for 30 mins to relax and place them in a dormant state, then once removed pierce the lobster with a knife just behind the head pressing the tip all the way through, may seem a lot of work but fresh lobster is the only way to eat it in my opinion.(it can be replaced with the traditional prawns but it is supposed to be a special occasion!)

Next place the lobsters into a pan of boiling salted water and allow to cook for 8 minutes, remove and place into iced water, immediately remove the shell and slice the meat up and reserve the claws for garnish.

Mix gently the chilled sliced lobster meat with the mayonnaise, crème fraiche, herbs, lemon juice and season to taste, keep till required.

For the bloody Mary sorbet combine all the ingredients in a bowl , like the drink it’s a personal preference to the seasoning, lemon juice and heat from the tabasco, for me I like that strong kick of flavour and this ends up as the replacement for the traditional Mary Rose sauce in the finished dish so bear this in mind.

Once mixed churn in an ice cream maker and then store in a plastic container in the freezer until ready
For the pickled fennel bring all the ingredients apart from the fennel to the boil and then pour directly onto the thinly sliced fennel , cover and leave for a minimum of 1 hour to marinade, the longer the better if possible.

For the avocado puree place all the ingredients in a food processor and blend until smooth adjust the seasoning to taste .

To serve take a retro-style martini glass, place the baby gem leaves dressed in olive oil and lemon juice in the base, top with a generous mound of lobster mix, add few shavings of the pickled fennel and top off with a spoon of avocado puree, the dressed claw some fennel cress, and finally a spoon of the bloody Mary sorbet

Preparation time 10 mins, Cooking time 55 mins More

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