Tag Archive: paul welburn

  1. Blueberry Cheesecake Soufflé with Cream Cheese Ice Cream by Paul Welburn

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    Love blueberries? Cheesecake? Soufflé? Well this Blueberry Cheesecake Soufflé with Cream Cheese Ice Cream by Paul Welburn is the perfect pud for you! Served in our Stainless Steel Tri-Ply 9cm Mini Pan, it’s a showstopper and ideal for any dinner party. Paul is a longtime friend and collaborator of ProWare; see why he loves using our pans…

    “I absolutely love the Pan ranges from Proware,  from amazing non stick pans to mini cocotte pans and mini copper pans, the versatility from cooking to serving makes Proware the go to pan ranges for me. As a  past Head chef for the late Gary Rhodes, using the amazing Mini Copper for my nostalgic link to his Lobster omelette thermidor keeps the spirit of my mentor Chef Gary within my cooking with the help of Proware.”

    Paul Welburn, 2023
    Blueberry Cheesecake Soufflé with Cream Cheese Ice Cream by Paul Welburn

    Paul is currently the Chef Patron at The Swan Inn, Islip which we were lucky enough to visit for an amazing dinner. Read about our experiences here and book yourself in soon!

    Serves: 7-8 individual portions

    Ingredients (for the soufflé base)

    • 500g blueberry  puree
    • 30g cornflour
    • 25g water
    • 10ml crème de cassis

    Ingredients (for the soufflé base)

    • Blueberry souffle base
    • 60g purée base
    • 7 egg whites (keep yolks for the ice cream)
    • 140 g sugar

    Ingredients (for the crumble)

    • 150g plain flour
    • 100g caster sugar 100g unsalted butter

    Ingredients (for the cream cheese ice cream)

    • 250g milk
    • 250g good quality cream cheese
    • 90g sugar
    • Zest of 1 lemon
    • 7 egg yolks

    Equipment for Blueberry Cheesecake Soufflé with Cream Cheese Ice Cream by Paul Welburn

    Cooking Method for Blueberry Cheesecake Soufflé with Cream Cheese Ice Cream by Paul Welburn

    Soufflé Base

    1. Place the purée in a pan.
    2. Mix the cornflour, water and crème de cassis to a paste and add to the purée.
    3. Bring up to the boil, whisking all the time.
    4. Once the mixture boils and thickens, cook out for 2 minutes and then remove from the heat and pour into a bowl and press down.
    5. Cover in a piece of cling film to prevent a skin and allow to cool.

    Soufflé

    1. Butter the bowls (ramekins if using) with softened butter and place back in the fridge to chill.
    2. Pre heat an oven to 180c.
    3. Remove the cling film from the chilled base and beat with a whisk until soft and smooth (this helps to incorporate the whites).
    4. In a stand mixer set with a whisk attachment place the egg whites and turn the machine on to its highest setting.
    5. Once the whites begin to thicken gradually add half of the sugar, continue whisking and when a light meringue forms sprinkle the remaining sugar in to the whites to create a smooth meringue.
    6. Turn the speed to low and allow to mix for 1 minute.
    7. Turn off the machine, remove the whisk and the bowl.
    8. Start to add half of the meringue to the soufflé base and beat in with a spatula to loosen and incorporate, then add the rest but this time fold gently to mix well but to avoid knocking the air out.
    9. Once all incorporated, spoon the mixture into the pre buttered moulds to the top. Afterwards, smooth off the top of each soufflé with a pallete knife and then run your finger around the edge to remove excess mixture.
    10. Place the soufflés on a baking tray and place into the preheated oven for 10-12 minutes or until they have risen by 1/3.
    11. Remove from the oven and place into serving pans.

    Crumble

    1. Pre heat the oven to 180c.
    2. Place the flour, butter and sugar into a bowl and rub together until the breadcrumb stage.
    3. Place on a lined baking tray and spread out evenly.
    4. Bake in the pre heated oven for 10-12 minutes or until golden brown, forking the mixture every 2 minute to cook evenly.
    5. Remove and allow to cool

    Cream Cheese Ice Cream

    1. To start mix the cream, milk and sugar in a medium sized pan.
    2. Bring the liquid to the boil so that the sugar dissolves and then add the lemon zest.
    3. Place the yolks in a separate bowl and mix.
    4. Pour and stir the hot mixture into the yolks to create a custard.
    5. Place the mixture back into the pan and return to the stove over a medium to high heat.
    6. Place a thermometer in the pan and bring the liquid slowly up to 76°C. Once the temperature has been reached, remove from the heat, pass through a fine sieve and allow the liquid to cool down in a bowl over ice.
    7. Churn in an ice cream maker until set and serve.

    Serve the souffle fresh from the oven, sprinkled with the crumble and a generous scoop of the cream cheese ice cream.

  2. Cheddar and Ham Scones with Wild Garlic and Hazelnut Butter by Paul Welburn

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    Wild garlic season runs from mid-February to April and so provides a great opportunity for creating vibrant, fresh dishes. Paul Welburn’s recipe for Chedder and Ham Scones with Wild Garlic and Hazelnut Butter is a a real celebration of wild garlic and British produce.

    With the wild garlic season often covering both February Half Term and some of the Easter Holidays, it’s a great time to get the kids in the kitchen and involved in the cooking! From rubbing the butter and flour together to make breadcrumbs, to mixing everything together for the dough, this recipe has tonnes of tactile fun for the kids to get stuck into.

    If you are lucky enough to have wild garlic growing nearby then you can also make this recipe into a whole-day activity!

    Paul used our Cast-Iron Mini Casseroles for the scones because they are the perfect shape and look great too. You could bake and serve them in any of our mini range as all are suitable for oven cooking up to 260°C.

    The Swan Inn, Islip is Paul’s latest venture and is well-worth a visit! He recently became Chef Patron and offers an amazing tasting menu that is both great value and delicious. You can read our blog piece from our visit to The Swan here and make sure you book in on their website because it’s not one to miss!

    Paul baked and served these in our Mini Casserole Dishes but any of our mini range would be perfect for the job!

    Serves: 6 (or 12 if you’re sharing)
    Cooking time: 20-25 minutes

    Ingredients

    For the Cheddar and Ham Scones

    • 225g of self raising flour
    • 1 tsp of baking powder
    • 50g of butter, cold and diced
    • 50g of ham, diced
    • 100g of cheddar cheese
    • 2 tsp of mustard
    • 150ml of milk
    • Pinch of salt

    For the Wild Garlic and Hazelnut Butter

    • 200g of soft salted butter
    • 35g of chopped wild garlic
    • 25g of hazelnuts, crushed
    • 25g of grated paramesan cheese

    To serve

    • Extra parmesan cheese, grated

    Equipment

    Cooking Method (for the Ham and Cheese Scones)

    1.  In a bowl, place the flour, baking powder, cheese, mustard, salt, ham and the cold butter.
    2. Begin to rub the butter into the flour with your fingers to form breadcrumbs.
    3. Next, add the milk and mix together until the mixture comes together to form a dough. You don’t need to knead this mixture, just mix it together to form a dough.
    4. Wrap the dough in clingfilm and leave it to rest in the fridge for 1 hour.
    5. After removing it from the fridge, lightly dust the table top with flour and roll the dough to 2.5cm thickness.
    6. Cut the dough into 4 rounds with a cutter that is just a little smaller than the dish you are using for baking. Then re-roll the remaining dough to cut two more scones.
    7. Next, oil and place a disc of grease proof paper into the 6 pots to line them and drop each scone into a pot.
    8. Brush them with beaten egg and then bake them at 180c for 20-25 minutes.
    9. Allow them to cool for 10 minutes.

    Cooking Method (Wild Garlic, Parmesan and Hazelnut Butter)

    1. Beat the ingredients together in a bowl until they are combined.
    2. Once the scones are cooled slightly, serve with the butter on top and some more finely grated parmesan.
    3. Enjoy!

  3. Hay Smoked Roe Deer, Red Fruits, Vegetables and Leaves by Paul Welburn

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    In honour of British Food Fortnight, we asked Michelin starred chef Paul Welburn, who will soon be opening up his brand new venture The Swan Inn Islip, what his favourite ‘British’ dish is and why.

    Paul brought us this game-licous recipe for Hay-Smoked Roe Deer, Red Fruits, Vegetables and Leaves. The smoked roe deer and red fruits have us dreaming of cosy autumnal nights, not to mention using hay to smoke the deer! It really is the epitome of modern British cooking. Paul says:

    “this dish is perfect for a several reasons , its flavours come bang into season as we enter autumn here , it elevates great British ingredients such as red cabbage , blackberries and Beetroots and utilising the end of summer Hay crops.
    Game is such a great ingredient and we have some of the best in this country , this dish showcases deer but many others can be used instead be it Mallard, wood pigeon or Hare, the use of blackberries can be added after the Elderberry season ends, preserving them when at there best allows for use through the winter.”

    Written by Eliza

    Two cuts of venison pan frying in butter in a ProWare non-stick frying pan

    Ingredients

    SMOKED ROE DEER

    • 1 roe deer loin, cut into 4
    • 2 handfuls of hay, dried
    • 2 sprigs of thyme
    • 1 bay leaf
    • 50g of butter
    • olive oil

    RED CABBAGE GEL AND POWDER

    • 1 red cabbage, juiced to yield 500g juice (pulp reserved for the red cabbage powder)
    • 6g of gellan gum
    • 50ml of red wine vinegar
    • 50ml of apple juice
    • 1/2 tsp mixed spice

    SAUCE

    • 8 shallots, sliced
    • 8 black peppercorns, crushed
    • 5 juniper berries, crushed
    • 2 sprigs of thyme
    • 1 bay leaf
    • 50ml of red wine vinegar
    • 250ml of port
    • 500ml of red wine
    • 1.5l brown chicken stock
    • 1 tsp oil

    SALSIFY

    • 2 sticks of salsify root
    • 100ml of port
    • 125ml of red wine
    • 100ml of chicken stock
    • thyme
    • salt
    • pepper

    BABY BEETROOTS

    • 500g of baby beetroot
    • sea salt

    PICKLED BEETROOTS

    • 500g of Cheltenham beetroot
    • 100ml of white wine
    • 100ml of port
    • 100ml of raspberry vinegar
    • 100g of brown sugar
    • 2 sprigs of thyme
    • 3 bay leaves

    MACERATED BLACKBERRIES

    • 1 punnet of blackberries
    • 100ml of water
    • 100g of sugar
    • 25ml of port
    • 1 sprig of thyme

    Equipment

    Cooking Method

    For the red cabbage gel:

    1. To make the red cabbage gel, bring all of the ingredients to the boil in a medium-sized saucepan and allow to set on a tray in the fridge.
    2. Once set, blend the jelly into a liquid gel, season and set aside until ready to plate

    To hay-smoke the deer:

    1. Trim the deer loin of any sinew. Place 2 handfuls of dried hay in a deep tray and light with a match. Once burnt out, place the loin on top, cover with cling film and leave in the fridge for minimum of 2 hours
    2. Preheat the water bath to 57°C
    3. Remove the deer from the fridge and roll the loin in the burnt hay powder. Roll tightly in cling film and cook in the water bath for 20 minutes. Once cooked, remove from the water bath and remove the cling film

    For the sauce:

    1. To make the sauce, caramelise the shallots in the oil in a medium-sized saucepan. When golden, add the pepper, juniper and herbs, then deglaze with the vinegar. Reduce until the pan is almost dry, then add the port and reduce by a third
    2. Add the wine, reduce by half, then add the chicken stock and simmer for 20 minutes. Remove from the heat, cover with cling film and leave to infuse for a further 20 minutes
    3. After this time, pass through a fine sieve into a clean saucepan. Return to the heat and reduce until a sauce consistency is achieved. Season to taste and set aside

    For the vegetables and berries:

    1. Preheat the oven to 180°C/gas mark 4
    2. Wash and trim the baby beetroot then season and wrap in a single layer of foil. Bake for 30–45 minutes until tender. Leave to cool slightly and peel
    3. For the macerated blackberries, bring the water, sugar, port and thyme to the boil in a saucepan and pour over the blackberries. Reserve
    4. For the pickled beetroot, peel the beetroot and slice to a thickness of 2mm. Bring the pickling ingredients to the boil, then remove from the heat and chill. Pour the liquid over the beetroot and place in the fridge to pickle
    5. Now prepare the salsify. Add the port, red wine and chicken stock to a saucepan and place over a medium heat with a pinch of thyme. Peel the salsify and poach in the liquid until tender. Remove the salsify and reduce the liquor by half to create the glaze. When ready to serve, pour the glaze over the salsify

    To finish:

    1. Just before serving, heat a frying pan over a high heat with the butter and a dash of oil. Once hot, sear the loin on all sides until caramelised
    2. Finish the sauce with the a dash of liquor from the blackberries just before serving and heat
    3. To plate, slice the deer and give 3 slices per plate. Arrange the beetroot, salsify and pickled beetroot around the deer. Pipe dots of the cabbage gel and arrange pickled blackberries around the plate. Sprinkle the cabbage powder over the top and garnish with the beetroot leaves and puffed brown rice. Serve the warmed sauce on the side

  4. Coronation Smoked Haddock Scotch Eggs by Paul Welburn

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    In honour of the Queen’s Platinum Jubilee celebrations, Michelin-starred chef Paul Welburn has created a regal recipe for Coronation Smoked Haddock Scotch Eggs with Mango Ketchup.

    Paul used our brand new Copper Base 24cm Frying Pan (Stainless Steel interior) for this dish.

    Serves 6 people

    Ingredients

    For the Smoked Haddock Rice:

    • 100g smoked haddock
    • 100g arborio risotto rice
    • 250ml milk
    • 250ml vegetable stock (little more if needed)
    • 10ml rape seed oil
    • 1 onion finely diced
    • 1tsp tumeric
    • 2tsp mild curry powder
    • 1tsp mustard seeds
    • 1tsp garam masala
    • 50g butter
    • 50g chopped sultanas
    • Chopped coriander stalks
    • Salt and pepper to taste

    For the Kedgeree Scotch Eggs:

    • 6 x hens eggs
    • 3 tblsp plain flour
    • 2 eggs
    • 250g panko bread crumbs

    For the Mango Ketchup:

    • 2 x ripe mangos – peeled and all flesh removed
    • 45g cider vinegar
    • 25g sugar
    • 1 tsp salt

    For garnish:

    • Coriander
    • Flaked almonds

    Method (Smoked Haddock Rice)

    1. In a pan poach bring the milk and stock to a simmer , place the haddock in and remove from the heat, cover and allow to poach for 10 minutes.
    2. Remove the haddock from the milk/stock and flake the fish , reserve until needed.
    3. In a copper based pan, on a medium heat add the oil and the diced onion, sweat with no colour for 2-3 minutes.
    4. Add the tumeric, curry powder, mustard seeds  and gara masala and cook out the spices for 2-3 minutes.
    5. Add the rice and sweat for another 2-3 minutes.
    6. Begin to add the stock/milk a little at a time stiring regularly like a risotto.
    7. This will take 8-10 minutes – you may need a little more stock if its becoming dry , once the rice is tender, remove from the stove.
    8. And fold in the butter , chopped coriander stalk, chopped sultanas, flaked haddock and season to taste , once happy, pour into a tray and cover with clingfilm and allow to cool.

    Method (Kedgeree Scotch Eggs)

    1. Boil the eggs for 6 minutes in boiling water.
    2. Place into and ice water to chill completely.
    3. Peel carefully.
    4. Split the rice mix into 6 even amounts, lay 6 sheets of parchment paper and place the rice on each. Spread the rice out evenly to a rough disc that would cover the eggs.
    5. Place an egg in the middle of each rice mix.
    6. Form the rice around the egg and smooth out. Don’t worry if it’s not an even covering as long as the egg is covered.
    7. Place in the fridge to chill.
    8. In a bowl break the eggs and whisk with a fork. Put the bread crumbs in another bowl.
    9. Coat the rice wrapped eggs in the flour and dust off the excess. Then dip into the beaten egg and then into the bread crumbs and make sure each egg is coated well.
    10. In a table top fryer, fill with vegetable oil and set at 180c.
    11. Fry the scotch eggs for 3-4  minutes or until golden brown, remove and drain, and allow to rest for 2 minutes before eating.

    Method (Mango Ketchup)

    1. Place all the ingredients in a food processor and blend to a smooth puree.

    To serve…

    1. Cut the scotch eggs in half, sprinkle with coriander and flaked almonds and a spoon of the mango ketchup.

  5. Lemongrass and Ginger Steamed Stonebass, Orange and Kaffir Butter Sauce, Pak Choi, Coriander and Bean Sprout Salad by Paul Welburn

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    Bursting with flavour, the fabulous Paul Welburn (Chef Patron at The Swan Inn, Islip) has concocted a wonderful seafood recipe of Lemongrass and Ginger Steamed Stonebass, Orange and Kaffir Butter Sauce, Pak Choi, Coriander and Bean Sprout Salad to showcase our Stainless Steel Multi Steamer.

    Equipment

    Copper Tri-Ply 20cm Saucepan

    Copper Tri-Ply 18cm Saucepan

    Copper Tri-Ply 24cm Non-Stick Frying Pan

    Ingredients

    Serves 4 as a main

    For the Brine:

    • 500g cold water
    • 75g light soy sauce
    • 25ml mirin

    For the Stone Bass:

    • 4 x 150g stone bass fillets
    • 2 x sticks lemon grass – split in half
    • 80g ginger – sliced
    • Maldon sea salt
    • 2 tsp rapeseed oil
    •  2 tsp chopped chives – sprinkle over when serving

    For the Orange and Kaffir Butter Sauce:

    • 2 x shallots, finely sliced.
    • 150ml fresh orange juice
    • 4 tbsp of white wine
    • 3 x kaffir lime leaves
    • 40ml double cream
    • 200g of salted butter, cut into small cubes.

    For the Pak Choi:

    • 2 x pak choi – split lengthways.
    • 1 tsp rapeseed oil
    • Maldon sea salt

    For the Salad of Bean Sprouts and Coriander & Dressing

    • 100g bean sprouts
    • 1 x bunch coriander or micro coriander cress
    • 2 tsp rapeseed oil
    • 2 tsp sesame oil
    • 2 tsp mirin
    • Juice of ½ lime
    • 2 tsp toasted sesame seeds

    Method

    Stone Bass:

    1. Mix the brine ingredients together.
    2. Place the bass portions in and leave for 20 minutes
    3. Remove, wash off in cold water and dry with kitchen paper.
    4. Place the portions onto squares of parchment paper until cooking.
    5. Place the pro ware steamer on top of the pan half filled with water.
    6. Bring it to the boil and turn down to a simmer
    7. Place the ginger and lemongrass onto the base of the steamer top, place the stone bass portions with the parchment on top and close the lid , cook on a medium heat for 6 minutes (steamer should not be rapid boiling )
    8. Once cooked remove from the steamer.
    9. Allow the fish to rest for 2 minutes.

    Orange and Kaffir Butter Sauce:

    1. Place the shallots, orange juice , white wine and lime leaves in a pan and reduce until almost dry
    2. Add the cream and bring to the boil.
    3. Remove the pan and add the butter whist whisking until the sauce thickens and your left with a smooth sauce
    4. Pass the sauce through a fine sieve and keep until required.

    Pak Choi:

    1. In a hot frying pan (or bbq)
    2. Place the oiled pak choi cut side down and cook on a medium heat on one side only
    3. Cook until the pak choi is golden but retains a crunch
    4. Season with salt and serve

    Bean Sprout and Coriander Salad:

    1. Whisk the dressing ingredients together
    2. Mix the bean sprouts and the coriander and just before serving toss in the dressing and serve

    To Serve:

    1. Peel back and Remove the skin from the bass
    2. Sprinkle over the chopped chives
    3. Place onto a serving plate
    4. Add the pak choi
    5. Spoon over the butter sauce over and around
    6. Lastly place the dressed salad of bean sprouts and coriander

    Wow… what a wonderful recipe! Thanks to this amazing Great British Chef!

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