Recipe: Chocolate tart

For the pastry
250g plain flour
100g diced butter
100g icing sugar
Pinch of salt
Two eggs at room temperature

For the filling
400g good-quality cooking milk chocolate
200ml milk
300ml double cream
Seven eggs
70g caster sugar

For the glaze
300ml water
350g sugar
120g cocoa powder
240ml double cream

Method
To make the pastry, sift the flour into a bowl and add the diced butter. Using the fingertips, lift the butter up with the flour and rub gently with the fingers, letting it fall back into the bowl.

Once the mixture resembles a uniform crumble, add the sugar and salt and mix well. Then add the eggs and mix again, carefully bringing the mixture together to form a smooth ball. Wrap it in cling film and place in the fridge for at least 20 minutes.

Pre-heat the oven to 190°C (gas mark 5). Roll out the pastry enough to line an 8in flan dish, trim to fit and prick the base with a fork a few times. To bake blind, cover the pastry on the bottom and sides of the flan with foil and weigh it down with a handful of dried beans or pasta. Bake for 20 minutes or until cooked through. Remove and cool. Turn the oven down to 140°C (gas mark 1).

To make the filling, break up the chocolate and place in a mixing bowl. Put the milk and cream in a saucepan, bring to the boil, pour over the chocolate and mix. Place a small mixing bowl containing the eggs and caster sugar over a pan of simmering water. Whisk while it’s heating until it turns white and thickens. Fold the egg and sugar mixture into the chocolate with a large metal spoon using a cutting action rather than stirring them together.

Pour the mixture into the pastry flan case and bake for 20 minutes (turning the tray after 10 minutes). Allow to cool and then refrigerate until firm.

For the glaze, bring the water and sugar to the boil in a saucepan. Add the cocoa and cream, bring to the boil again and allow to reduce for 10 to 15 minutes, whisking occasionally. Do this until it looks like melted chocolate. Allow to cool a little and pour the glaze over the tart, smooth with a pallet knife and allow to set.

For a final flourish you could use a blow torch to “dust” the top of the glaze – one second should do it, otherwise you’ll melt the tart. When serving, to get a smooth cut, use a knife that has been dipped in hot water and dried.

Recipe, Raspberry creme brulee

Ingredients

3 free-range egg yolks

50g/2oz caster sugar

1 vanilla pod, split and seeds scraped

300ml/10½fl oz. double cream

150g/5oz raspberries

2 tbsp. Demerara sugar

Method

For the crème brulee, whisk together the egg yolks, caster sugar and vanilla seeds in a bowl until pale and fluffy.

Place the cream into a saucepan and heat until nearly at boiling point. Remove from the heat and whisk into the egg and sugar mixture until smooth. Pass the mixture through a fine sieve.

Place a layer of raspberries into the base of four 125ml/4½fl oz ramekins and pour in the crème brulee mixture. Place the ramekins into a deep-sided baking tray and place into the oven, then pour enough boiling water into the tin to come halfway-up the sides of the ramekins. Bake for 30 minutes, or until the crème brulee are set. Remove from the oven and set aside to cool before placing into the fridge to chill.

When chilled, sprinkle the tops of each crème brulee with the Demerara sugar. Place under a very hot grill or use a mini blowtorch to melt the sugar until caramelised and golden-brown. Set aside to cool completely before serving.

Recipe: Herb marinated lamb leg steak, aromatic tomato Quinoa, chargrilled aubergine, roast garlic, and Kale crisps

For the lamb

Marinate the lamb chop steaks in olive oil, thyme, rosemary, garlic and cover, the lamb is best left to marinade in a fridge overnight.

For the tomato base sauce

Firstly make the tomato sauce, Chop one clove of garlic and add it to the chopped tomatoes, pour into a pan, add 1 clove, half a star anise, six leaves of fresh basil.

Bring the mix to the boil and remove from heat, check the seasoning, blitz the sauce and set to one side.

For the Quinoa

Quinoa can be prepared much like rice. It should usually be rinsed or soaked before use to remove its bitter coating, the cooked germ should have a slight bite to it (al dente).

175g quinoa, rinsed and drained

475ml chicken stock

Half of the tomato sauce that you made earlier

Salt and pepper to taste

Bring the quinoa and chicken stock to the boil in a saucepan; cover, reduce heat to low and simmer until the moisture is completely absorbed, about 15 minutes. Add the tomato sauce and set to one side.

For the garlic

Split the garlic in half, rub with salt, chopped rosemary and oven bake until cooked

For the aubergine

Slice them along the length and rub with olive oil, season with sea salt and pulled thyme.

Heat and chargrill or griddle pans until red hot, chargrill the aubergines on both sides until tender. Once cooked keep them hot.

For the lamb

In the same griddle pan cook the lamb, season as you go.

Cook the lamb pink and remove from the pan, at this point be sure to allow the lamb to rest.

To serve

ensure everything is hot, place the Quinoa on the service dish, add the chargrilled aubergine, slice the lamb and add it to the plate, deep fry some Kale, season and add to the dish, finish with the left over tomato sauce and the roast garlic

Recipe: Lillies Clam Chowder

Ingredients

3 ½ounces raw bacon, diced

3 ½ounces clarified butter

1 ½pounds yellow onion, diced ¼inch

1 pound celery, diced ¼inch

1 tablespoon chopped garlic

2 pounds potatoes, diced ½inch

7 cups chopped clams in juice

1 gallon whole milk

12 ounces Roux

1 ½tablespoons Worcestershire sauce

2 teaspoons finely chopped fresh thyme

1 ¼ teaspoons hot pepper sauce, such as Ashanti

1 ounce kosher salt

1/4 tsp ground white pepper

1 cup half and half

½cup chopped fresh parsley, for serving

Method

In a thick bottomed stock pot, cook bacon until crisp. Transfer to a paper towel lined sheet tray and set aside for service.

Add butter to bacon drippings. Add onion, celery, and garlic and cook until the onions are tender.

Add potatoes and clams in juice bring to a simmer and cook over low until potatoes are tender. Add Worcestershire, Tabasco, thyme, salt and pepper.

Separately heat the milk until steaming. Add the roux to the milk, whisking frequently. Simmer until thickened. Stir in the half and half.

Add the thickened milk mixture to the clam mixture. Season to taste with more salt and pepper if necessary.

Serve, topped with reserved bacon and chopped parsley.

Recipe: Crab cakes

Ingredients

1½ ounces (1½ slice) white sandwich bread, crusts removed, diced ¼inch
2 fluid ounces liquid pasteurized eggs
3 tablespoons mayonnaise
½teaspoon Old Bay seafood seasoning
1 tablespoon finely chopped fresh parsley
½teaspoon kosher salt
¼ teaspoon hot pepper sauce, such as Ashanti
½ teaspoon Worcestershire sauce
½ teaspoon fresh lemon juice, plus more for finishing
1 pound jumbo lump crab meat, shells picked out, juice drained

As needed butter, room temperature

Method

In a medium bowl, combine all ingredients except crab meat. Let soak 30 minutes.

Gently toss crab with bread mixture until just combined, breaking the lumps slightly to bind, but leaving as much intact as possible. Pack mixture into a 4 ounce (#8) spring‐loaded scoop.

Liberally butter a 400°F (200°C) griddle. Scoop crab cakes onto griddle and cook until golden on both sides, turning only once to prevent cakes from breaking apart.

Transfer to a heat‐proof pan. Drizzle with fresh lemon juice and top with a dab of butter. Place in a 400°F (200°C) oven and heat until internal temperature registers 145°F (63°C), about 4 minutes.

Recipe: Macadamia Nut Pie

Ingredients

8 ounces cream cheese
8 ounces granulated sugar
1 teaspoon pure vanilla extract
1.5 fluid ounces egg yolks, pasteurized
6 ounces melted semi-sweet chocolate
2 fluid ounces egg whites, pasteurized
1 cup whipped cream (no flavouring added)
6 ounces macadamia nuts, chopped
1 recipe Chocolate Macadamia Nut Pie Crust,Baked and cooled
4 cups sweetened whipped cream
As needed chocolate shavings
As needed toasted macadamia nuts, chopped

Method:

In the bowl of a mixer, combine cream cheese, half of sugar and vanilla. Beat, using paddle attachment, until mixture is light and fluffy. Add egg yolks and beat until smooth. Stir in melted chocolate.

In a separate mixer bowl, whip egg whites until foamy. Gradually add remaining half of sugar and continue to beat until stiff peaks form. Fold egg whites gently into the chocolate mixture.

Next, fold whipped cream and chopped macadamia nuts into the chocolate mixture. Weigh 2 pounds 2 ounces (1000g) of this mixture into each pie crust. Mixture should completely cover chocolate crust.

Refrigerate at least four hours before serving. Mound whipped cream high over entire pie. Slice, and garnish each slice with toasted macadamia nuts and chocolate curls.

Key Lime Pie

Crust Ingredients:

2 ounces unsalted butter
6 ounces chopped pecans
3 ounces chopped graham crackers
¼ounce finely grated fresh lime (or key lime) zest
2 tablespoons granulated sugar

Filling Ingredients:
4 fluid ounces egg yolks (about 6 large)
2 1/2 pounds condensed milk
7 fluid ounces key lime juice (fresh, if possible)

Crust Method:

Melt butter in a medium pan. Add chopped pecans and sauté until lightly browned. Immediately transfer nuts and butter to a food processor.

Add graham crackers, lime zest, cinnamon, and sugar and process until coarsely ground.
Press mixture into a 12‐inch (30cm) pie plate (measure pie plate across the top), so mixture is evenly distributed and about ¼‐ inch (.75 cm) thick. Set aside at room temperature.

Filling Method:

In a mixer bowl fitted with the whisk attachment, beat egg yolks on high speed until thick and pale yellow, about 5 minutes.

On medium speed, gradually add condensed milk. Do not over mix. Scrape down sides of bowl. Gradually add lime juice.

Pour mixture into pie shell.

Bake pie in a combi oven set at 300°F (150°C) and 10% humidity until set, 20 to 25 minutes. (Alternatively, bake in a standard oven with a pan of water on the bottom rack.) Do not allow pie to brown.

Transfer pie to a wire rack and cool to room temperature. After cooling, refrigerate until set (approximately 4 hours.)

To serve, slice chilled pie and serve as directed