91热爆

Ingredients

• For the base200g digestive biscuits
• 100g unsalted butter, melted
• For the filling3 sheets of leaf gelatine
• 142ml carton single cream
• 300g full-fat soft cheese
• 100g golden caster sugar
• finely grated zest of half a lemon
• 3 tbsp lemon juice
• 300g strawberries, hulled and chopped
• 142ml carton whipping or double cream
• 1 medium egg white
• For the sauce250g strawberries, hulled and chopped, plus about 200g/8oz extra to decorate
• finely grated zest of half a lemon
• 3 tbsp lemon juice
• 2 tbsp golden caster sugar, or more to taste

Method

Seal the biscuits in a plastic bag and crush them to fine crumbs with a rolling pin. Tip into a bowl and stir in the melted butter, mixing thoroughly so that all the crumbs are soaked. Now tip the mixture into a loose-bottomed 24cm round cake tin, at least 5cm deep, and press down with the back of a metal spoon to make an even layer over the bottom of the tin. Chill in the fridge while you make the filling.

Submerge the gelatine leaves in a dish of cold water, and leave to soak and soften for 5 minutes. Pour the single cream into a pan and bring just to the boil, then take off the heat. Take the gelatine leaves out of the water, give them a good squeeze to get rid of excess water, and stir one by one into the cream (they will dissolve instantly). Leave to cool for a few minutes.

Beat the cheese in a bowl with the sugar, lemon zest and juice until smooth and creamy. Mix in the cream and gelatine mixture and the chopped strawberries.

In another bowl, lightly whip the whipping or double cream so it falls in soft peaks, then fold it into the strawberry mixture. Whisk the egg white in a clean bowl until it forms stiff peaks, then fold gently into the cheese mixture. Pour into the cake tin and smooth down lightly.

Chill for at least 21鈦�2 hours until set.

To make the sauce, blitz all the ingredients in a food processor or blender. Taste and add more sugar if needed, then pour into a jug and keep in the fridge until you鈥檙e ready to serve.

To serve, run a knife between the cheesecake and the tin to loosen it, remove it from the tin, then take it off its base and put it on a serving plate. Halve the extra strawberries lengthways, pile them in the middle and serve with the jug of sauce.

• 1 fresh medium British lobster 鈥� 750g
• Tbsp olive oil
• Tbsp chopped shallot
• 8 button mushrooms, finely sliced
• Tbsp chopped flat leaf parsley
• Tbsp chopped tarragon
• 50ml dry Vermouth
• 300ml cr猫me fraiche
• 100g grated mature cheddar cheese
• 陆tsp Coleman鈥檚 English mustard powder
• Malden salt

Best to buy your lobster alive and clicking to guarantee freshness 鈥� order one through any of our local fishmongers: Frosts in Reading, Machins in Henley, or Phil Bowditch, Wilton Farm, Little Marlow.

To kill and cook, place your lobster alive in the deep freeze for a couple of hours which will render Larry completely comatose then drop him into your largest saucepan of rapidly boiling water 鈥� 15 minutes for 750g, thereafter fish him out and cool in a bucket, pan or sink of cold tap water.

To dress, lay it belly down on a chopping board, twist off the knuckles and claws, crack with a hammer. Remove meat. Split the head and body down the middle with a heavy knife. Remove all the yuck 鈥� so all you鈥檙e left with are two perfect, moist, meaty halves of tail meat; cut this into 2cm chunks. 听Reserve the shells.

Gently sweat the shallot, mushroom, parsley and tarragon with the oil in a small saucepan for a few minutes, add the vermouth, allowing the alcohol to simmer off for 2 minutes. Remove from heat, add cr猫me fraiche, half the cheddar and Coleman鈥檚, stirring together evenly. Fold in the lobster meat, season.

Arrange the lobster mixture in the shells, sprinkle with remaining cheese, place on a baking sheet and place in pre-heated 180掳C oven for 10 minutes until hot and golden. Over do it and its ruined and chewy.

Serve with green salad and crusty bread.听

Ingredients

• 50ml olive oil
• 1 small onion, peeled and diced
• 1/2 small bulb fennel, diced
• 2 garlic cloves, crushed
• 1 star anise
• 2 tbsp tomato pur茅e
• 1 cooked lobster, shells and meat separated
• 50ml brandy
• 1 white wine
• 4 tomatoes, chopped
• 1 good pinch saffron
• 100ml double cream
• 1 lemon
• 100ml cr猫me fra卯che

Method

Heat the olive oil and sweat the onion, fennel, garlic, star anise, tomato puree and lobster shell for 5 minutes. Add the brandy, then the wine, and cook out the alcohol. Add the tomatoes, saffron and 1 litre of water, bring to the boil then simmer for 10 minutes.

Put the whole mixture including the shells into a heavy duty blender, and blend until smooth.

Add the cream then pass through a fine sieve and season with salt and pepper.

Pan fry the lobster meat, squeeze over the lemon juice and season with salt and pepper.

Place the lobster meat into a large bowl, pour over the soup.

Garnish with a spoonful of cr猫me fraiche and drizzle with olive oil.

Ingredients

• Lobster x 1 (1 录-1 陆 lb) Cooked
• Ginger x 50g (finely chopped)
• Garlic x 2 cloves (puree)
• Lemon x 1 (segmented)
• Plum Tomato x 6 tomatoes (blanched/peeled/deseeded/cut 录鈥檇)
• Basil x 陆 bunch (finely shredded)
• Baby spinach x 200g (finely shredded)
• Olive oil x听 100ml
• Sea salt
• Salad cress
• Avocado x 1

Method

Cut the lobster tail in half, length ways and then cut each half into 3 equal pieces

In a frying pan gently warm the olive oil. Add the finely chopped ginger and garlic puree, saut茅 lightly for about 20 seconds to release the flavour. Next add all the lobster pieces including the claw and arm meat, warm for approximately 2 minutes.

Now add the tomatoes and lemon segments saut茅 for approx 30 seconds.

Finally add the finely shredded basil and spinach ,you are looking to just wilt the leaves.

Season with sea salt and remove from the heat

Peel, de-stone and cut the avocado into fingers and arrange on the base of 2 plates

Divide the warm lobster, salad mix equally between them

Top off with the cress and drizzle any of the remaining oil over the top. Serve immediately.