PHOTOGRAPHY – SHINI PARK
VIDEOGRAPHY: ABISOLA OMOLE & ADIL OLIVER
Occasionally I find my self cooking and when I do, it tends to be pretty awesome! When Nescafe Dolce Gusto invited me for a brunch with Gizzi Erskine where we would be the ones cooking I thought, why not, it could be awesome! Here’s the video on what we made! The recipes are below, so try it out, overall it was quite easy!
SALTED CARAMEL CHOCOLATE TART
COOK TIME: 1:15 – 1:30 mins
TIME TO SET IN FRIDGE: 1 HOUR
For the chocolate tart :
• 150g unsalted butter
• 1 x pack of ready to roll short crust pastry (based on 200g pastry used for tart-25cm)
• 160g good quality chocolate (Lindt or Green & Blacks 70%)
• 8tbsp cocoa powder
• Small pinch of salt if required.
• 4 eggs
• 180g caster sugar
• 3tbsp golden syrup
• 3tbsp single cream
For the caramel:
• 150g caster sugar
• 65g unsalted butter, diced
• 100ml single cream
• 1tbsp sea salt
Grease a tart tin (25cm) with butter and then dust flour inside, place the pastry inside and blind bake in the over on 170°C for 30-35 minutes. Cook the tart without the blind bake for the last 5 minutes of cooking.
When the pastry is cooked and starts to get a little brown take it out and leave to cool. In the meantime, make the caramel by melting the sugar and a splash of water in a saucepan on a medium heat until it is a light golden colour, then whisk in the butter and then the double cream.
Finish with the salt. Pour the caramel into the cooked tart and place in the fridge to set for 1 hour.
Preheat the oven to 140°C. When the caramel has almost set, start making the chocolate mix by melting the butter, chocolate, cocoa powder and salt in a bain marie (a bowl held above a saucepan of simmering water) stirring until it’s smooth. In a separate bowl, beat the eggs and sugar together until light and well creamed, followed by the golden syrup and double cream. Add the chocolate mixture and mix well.
Pour the mix into the tart on top of the set caramel and bake in the oven for 40 to 45min.
SWEETCORN FRITTERS WITH ROASTED CHORIZO, TOMATOES AND AVOCADO
PREP TIME: 15 mins
COOK TIME: 20 mins
• 200g sweetcorn, freshly cut off the cob
• 2 spring onion, finely sliced
• 1 green chili, halved seeded and thinly sliced
• 1 large egg
• 1 egg yolk
• 75ml buttermilk
• 30g polenta
• 15g corn flour
• teaspoon salt
• teaspoon ground black pepper
• Oil for frying
Olive oil for drizzling:
• 4 cooking chorizos
• 250g cherry tomatoes on the vine
• 1 avocado, sliced
• The juice of lemon or lime
• Sea salt
Heat the oven to 200°C. Rub the chorizo with oil and pop in the oven to roast for 20 minutes for the last 10 minutes add in the cherry tomatoes drizzling them with some oil too. Mix together the corn, spring onion, chili, egg, buttermilk, polenta, corn flour, and seasoning in a large bowl. Now leave covered in the fridge to rest for 15 minutes.
Heat a frying pan and add a little oil. Spoon into the hot pan a half of the fritter mixture into 2 -4 dollops (they will spread out), and cook it for 1-2 minutes until it is golden underneath, and it starts to bubble up. Using a wide spatula, flip it over carefully and cook on the other side for a minute, then remove to a warm plate while you cook the rest.
Serve the fritters between 4 plates. Top with chorizo, roasted tomatoes, avocado, squeeze over the lemon juice and serve with fresh coriander.