Roast duck breast and crispy leg croquettes with cherries and almonds by Paul Welburn

Roast duck breast and crispy leg croquettes with cherries and almonds

Roast duck breast and crispy leg croquettes with cherries and almonds by Paul Welburn

Paul Welburn lightly cures his salmon in a citrus brine before cooking it sous vide for a perfect texture – the fish retains just enough firmness while still possessing the beautifully tender flesh that is gained from cooking salmon in a water bath. Paired with beetroot and an unusual hung treacle yoghurt, this is a bold and beautiful dish of surprising flavours.

Salmon, treacle, beetroot and hazelnut

Paul Welburn lightly cures his salmon in a citrus brine before cooking it sous vide for a perfect texture – the fish retains just enough firmness while still possessing the beautifully tender flesh that is gained from cooking salmon in a water bath. Paired with beetroot and an unusual hung treacle yoghurt, this is a bold and beautiful dish of surprising flavours.

A recipe for crispy duck breasts, confit duck leg croquettes, cherries and almonds from chef Paul Welburn.

Roast duck breast and crispy leg croquettes with cherries and almonds

A recipe for crispy duck breasts, confit duck leg croquettes, cherries and almonds from chef Paul Welburn.

This stunning blackened sirloin steak recipe from Paul Welburn sees beautiful beef sirloin brined and cooked sous vide before finishing in a pan for that wonderful charred finish.

Blackened sirloin steak with salted caramel onions and parsley salad

This stunning blackened sirloin steak recipe from Paul Welburn sees beautiful beef sirloin brined and cooked sous vide before finishing in a pan for that wonderful charred finish.

Paul Welburn captures pure summer sunshine in his salt and pepper squid salad recipe, with charred watermelon and a silky smooth avocado purée adding a touch of the Mediterranean. [ calamari , squid ]

Salt and pepper calamari salad

Paul Welburn captures pure summer sunshine in his salt and pepper squid salad recipe, with charred watermelon and a silky smooth avocado purée adding a touch of the Mediterranean. [ calamari , squid ]

Compressed fennel gin, vanilla and lemon balm tonic by Paul Welburn {cocktail recipe}

Compressed fennel gin, vanilla and lemon balm tonic by Paul Welburn {cocktail recipe}

A Recipe by Paul Welburn... http://www.four-magazine.com/articles/869/a-romantic-recipe-by-paul-welburn

A Recipe by Paul Welburn... http://www.four-magazine.com/articles/869/a-romantic-recipe-by-paul-welburn

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