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For the lamb:
For the champ:
To make the pastry. Put the flour, salt and butter together in a food processor and blitz into breadcrumbs. Be really careful not to over process it otherwise the butter will go really soft. Then tip this mixture into a bowl and make a well in the centre and add the egg yolk with enough of the water so that it mixes together quickly with a knife, making sure that all of the dry bits are in the dough. Then put your hands in and bring it all together. Squeeze it nice and tight together and flatten it a little and wrap it in clingfilm. Pop it in to the fridge for 15 minutes.
Preheat the oven to 180C. Get your pastry out of the fridge and roll it out on a lightly floured surface to a circle at least 26cm in diameter and to the thickness of 1.5mm. Place the rolling pin in centre of the pastry and then fold one half over it. This will make it easier to move around. Then pick up each end of the rolling pin and place it over your tart tin. Allow the pasty to gently fall into the corners of a 20cm loose-bottomed fluted tart tin that is at least 3cm deep and then take a little ball of excess pastry and gently push it in to the corners. You don’t want to stretch the pastry, as this will cause it to shrink in the oven. Once the tart is nicely lined place the tin on a baking sheet. Take a very sharp knife and cut trim off the excess pastry. Be really careful not to pull or stretch the pastry as the pastry will just shrink when it is baking and the tart may look a bit un even (but still taste as good!). Put back into the fridge to rest for 10 minutes.
Take a large sheet of parchment paper and scrunch it up, then unscrunch it and use to line the pastry. Fill it with ceramic baking beans or dried kidney beans, making sure that they come right up the sides. Bake in the oven for 15-20 minutes until the pastry looks set but not coloured. Carefully remove the beans and parchment and then pop the pastry case back in to the oven for another 5-7 minutes or until the base is firm and the pastry feels sandy to the touch. Then take it out of the oven and set it aside. Lower the oven temperature to 150C.
As the pastry cooks make your filling. Put the sugar into a wide bottomed heavy-based pan and place over a medium heat. Allow the sugar to melt, moving the pan around every few seconds, but don’t stir it. This does take some time so just be patient and keep swirling the pan around and then put it back down on the heat. The sugar will turn a dark golden brown but don’t let it go too dark otherwise it will taste too bitter.
Once all of the sugar has dissolved, carefully add the double cream – make sure you stand back as you do as it will spit up somewhat. Using a whisk, keep stirring the mixture. It will go all-hard and look pretty dodgy but keep stirring it. All that has happened is that the cream has cooled down the sugar, which has caused the sugar to harden so just keep heating the mixture through and the sugar will eventually dissolve into the cream. Once all the sugar has dissolved add the sea salt flakes, vanilla and the milk and mix again. Take this off the heat and leave it to cool down a little.
Put the yolks in a bowl, then add about a fifth of cream mixture and mix to combine. Keep adding a fifth of the cream mixture at a time, stirring with a wooden spoon after each addition. Once you have added all of the mixture and it is all evenly combined, put the pastry lined tart tin on a baking sheet making it easier to move it around and then pour the salted caramel custard mixture into the pastry case. Carefully put it in the oven and bake for about 45-50 minutes or until the caramel is just set but still has a slight wobble in the centre. Once cooked, remove from the oven and leave it to cool down completely.
To serve, cut the caramel tart into slices with a very sharp knife and arrange on plates with a scoop of the Barry’s ice cream.
For the ice cream:
4 egg yolks
For the pastry:
For the filling: