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Paul Welburn Recipes

Roast duck breast and crispy leg croquettes with cherries and almonds

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Roast duck breast and crispy leg croquettes with cherries and almonds

Crispy Duck Breast and Leg with Cherries Recipe - Great British Chefs

Blackened sirloin steak with salted caramel onions and parsley salad

Blackened sous vide sirloin steak recipe from Paul Welburn.

Spring tomato gazpacho

In this gazpacho recipe, Paul Welburn adds depth of flavour by infusing the soup with cucumber, red pepper and basil before blending. A fantastic tomato soup recipe for spring and summer, working perfectly as a healthy starter for dinner parties.

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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.

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Low and slow Fjord Trout with tartare dressing, scraps, confit egg yolk and lemon

This stunning slow cooked trout recipe from Paul Welburn treats the fish to a few different cooking methods, first brining the fish, then cooking sous vide for a unique texture before finishing in a hot pan.

Chestnut and turkey Scotch egg with spiced plum ketchup

This turkey Scotch egg recipe by Paul Welburn pairs chestnuts and turkey with a heady spiced plum ketchup, making an ideal Christmas party snack.

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Salad of beef tartare, slow-cooked ox tongue and smoked mayonnaise

Paul Welburn's beef tartare recipe is paired with slow-cooked, sous vide ox tongue – a fantastic yet often overlooked cut. The ox tongue and smoked onion oil for the mayonnaise take a while to prepare but the results are well worth it.

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