Followed by the sexiest of desserts, a molten chocolate pudding. If this doesn't make your evening end successfully, then nothing will… All cooked on your Kamado Joe - how cool is that?
Lobster and truffle arancini with pea puree
Serves 2
Ingredients
1 cooked lobster (about 600g)
300g butter
100g Parmesan, grated
175g arborio rice
A few drops of truffle oil - depending on strength
400g frozen peas
1 onion, finely chopped
6 cloves garlic, thinly sliced
2 glasses white wine
1 litre veg or fish stock
2 eggs, whisked
200g flour
200g panko breadcrumbs
Oil for deep frying
Method
Set your barbecue to 150c direct heat. Remove all of the lobster meat from the shell and claws, chop into chunks and set aside.
In a cast iron pan, add a good glug of olive oil, then the onions and garlic. Cook gently for 15 minutes until translucent. Add the rice and stir until each grain is coated with oil. Add the wine and cook until it is completely reduced, stirring all the time. Add the stock a ladle at a time, whilst stirring regularly until the rice is just tender. Add 100g of the frozen peas, the lobster, half of the butter, the Parmesan and a few drops of truffle oil to taste - then stir well until melted.
Pour the risotto into a baking tray and leave to cool - ideally overnight. When chilled, form the risotto into balls, roll them in the flour, dip in the egg and finally the panko breadcrumbs.
Set your barbecue to 250c and heat the oil in a pan to 180C. Fry the arancini until golden brown and piping hot in the middle. Cook the rest of the peas in boiling water and blitz in a food processor with the remaining butter. Serve with the arancini.
Molten chocolate fondant
Serves 4
Ingredients
25g melted butter
1 tbsp cocoa powder
100g 70% dark chocolate, broken into small pieces
100g butter, cut into small cubes
100g caster sugar
2 eggs and 2 egg yolks
100g plain flour
4 chocolate truffles
200ml double cream, whipped to soft peaks
1 tsp vanilla paste
Icing sugar to dust
Method
Set your barbecue to 180C indirect heat. Paint the inside of four ramekins with the melted butter and divide up the cocoa powder into each mould before tipping out the excess to ensure all of the butter is well-dusted.
Place a glass bowl over a saucepan of simmering water and add the chocolate and butter. Stir until melted. Set aside. In a separate bowl, whisk the eggs, yolks and sugar until thick and pale. Then mix in flour and beat well.
Slowly add the chocolate to the egg mixture and beat until fully incorporated. Divide the mix equally between the moulds and pop a truffle in each one so fully submerged in the batter. Place on a baking tray and cook for 12 minutes. Leave for 1 minute then gently ease out onto a plate - using a knife if you need to. Add the vanilla to the cream and mix. Serve with the fondant and sprinkle with icing sugar.
