With Valentine’s Day fastly approaching what better way to show someone how much you love them, than by cooking up a Valentine feast. With care and planning you can make it a night to remember, but be careful and do your homework find out about the likes and dislikes, foodwise, of your loved one. More importantly, find out about the things that they are alergic or sensitive to, this means the difference between success and a trip to A&E.
Hopefully this three course menu, with apperitif, will please your lover’s heart. The recipes are :- Peach & Raspberry Sunsets, Lemony Prawn Bruschettas, Salmon with Tarragon Hollandaise & Tia Maria & Chocolate Creams.
My first recipe is :- Peach & Raspberry Sunsets Courtesy of BBC Good Food Magazine June 2006
Serves 20, Prep 20mins, No Cook.
(I know it’s abit over kill on the quantity, but if you love it you can always go back for more)
For the Peach base
4 x Peaches, peeled and stoned
Juice of 1 lemon
For the Raspberry base
200g x Raspberries
3 x Tbsp Golden Caster Sugar
Juice of ½ lemon
The drink
Champagne or Prosecco
Blitz 4 peeled and stoned peaches with the juice of 1 lemon until smooth. Can be made up to 1 day in advance and kept in the fridge.
In the same processor (there’s no need to wash it) blitz 200g/8oz raspberries with 3 tbsp golden caster sugar and the juice of ½ lemon. Pass the raspberries through a sieve to get rid of any pips. The purée will keep in the fridge for 2 days in an airtight container.
On the day, carefully pour a layer of raspberry purée, then a layer of peach purée, into Champagne flutes and top up with Champagne or a good-quality sparkling wine.
My next recipe is :- Lemony Prawn Bruschettas Courtesy of BBC Good Food Magazine February 2009.
Serves 2, Prep 10mins, Cook 10mins
4 x Slices from a Baguette, sliced on an angle
1 x Tsp Olive Oil
2 x Garlic Cloves, thinly sliced
1 x Large Red Chilli, deseeded and sliced
200g x Raw King Prawns, butterflied (see tip, below)
Juice of 1 Lemon
A Small Bunch of Coriander, leaves chopped
2 x Large Handfuls of Rocket
Toast the bread and keep warm. Heat the oil in a wok, then cook the garlic and chilli until sizzling. Turn the heat up, add the prawns, then cook until pink. Remove from the heat, then add the lemon juice and coriander. Season, then serve piled on toast with rocket leaves.
My next recipe is:- Salmon with Tarragon Hollandaise Courtesy of BBC Good Food Magazine August 2007.
Serves 2, Prep 5mins, Cook 5mins
1 x Tbsp Olive Oil
2 x Salmon Fillets, scaled, skin on, about 140g/5oz each
125g x Asparagus Tips, ends trimmed
2 x Bunches of Cherry Tomatoes on the Vine
1 x Tbsp of Chopped Tarragon
150ml x Hollandaise Sauce, to serve
Heat oven to 200C/fan 180C/gas 6. Heat the oil in an ovenproof pan over a high heat. Add the salmon, skin-side down, then cook for 5 mins until the skin is crisp.
Add the asparagus and vine tomatoes to the pan, then place in the oven. Cook for 7-10 mins until the salmon is just cooked through. Add the tarragon to the Hollandaise and stir through. Drizzle over the salmon, then serve.
And my final recipe is :- Tia Maria & Chocolate Creams Recipe by Mary Cadogen, courtesy of BBC Good Food Magazine February 2009.
Serves 2, Prep 20mins, Cook 2mins plus chilling.
50g x Dark Chocolate, 70% Cocoa, broken into squares
150ml x Double Cream
2 x Tbsp Tia Maria (or use another liqueur such as Cointreau, Grand Marnier or Kahlua)
Cocoa Powder, for dusting
Cantuccini or Amaretti Biscuits, to serve
Put the chocolate into a bowl. Mix the cream with the Tia Maria, reserve 2 tbsp, then tip the rest into a saucepan and bring just to the boil. Remove from the heat and tip straight over the chocolate, stirring until the chocolate melts. Divide between 2 small glasses and allow to cool slightly. Whip the remaining cream until slightly thickened, then spoon over the cooled chocolate mix. Chill for at least 1 hr to set. While you’re waiting, cut a heart shape from a piece of thick card.
When ready to serve, set the card over the glass and sift over a dusting of cocoa powder. Lift off carefully and do the same with the other glass.
Tune into my show on 6 Towns Radio Sunday morning 8-10am “Under the Covers with TheRealTonyc” at http://6towns.co.uk/ It’s what your Sunday’s were made for.
If you have enjoyed my blog, or have tried out the recipes I have included and wish to comment, please feel free to do so by using the comment button or by visiting my guestbook, all comments and suggestions will be gratefully received.
Hope you enjoy!!….. ChefGarfy =D
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