Valentines Day Menu 2018
Take a look at our Valentine’s Day Menu Recipes!
Starter 1. Succulent chicken satay on cupids arrow
- 3 Boneless chicken breasts, diced
- 2 tablespoons of peanut butter
- 5 tablespoons lime juice
- 5 tablespoons of soy sauce
- 2 tablespoons curry powder
- 1 teaspoon of Tabasco
- 2 cloves of garlic, crushed
- 1 tablespoon of soft brown sugar
- Add the peanut butter, Tabasco, lime juice, garlic, soy sauce, soft brown sugar and curry powder into a mixing bowl.
- add the chicken. Leave to marinate overnight.
- Add the raw marinated chicken onto skewers. Cook the skewers before serving.
Starter 2. A due of Scotch quail eggs smothered in Hollandaise sauce
- 12 quail eggs
- 1 large egg
- 100grams of white breadcrumbs
- A generous pinch of dried thyme
- 3 thick quality sausages
- Extra virgin olive oil for frying
- Turn on the cooker to about 180oc
- Start by boiling the eggs. Put them to one side for later.
- Squeeze the sausage meat into a bowl and mix in the thyme. Remember to get rid of the sausage skin. You won’t need these again.
- Shape the sausage meat around the eggs carefully.
- Heat the oil and deep fry each quail egg ready to serve to your loved one.
Starter 3. Slow Cooker Tempeh Braised with handpicked Figs and Portuguese Port Wine
- 2 tablespoons of extra virgin olive oil
- 2 cloves of minced garlic
- 125ml of Portuguese port wine
- 1 tablespoon of balsamic vinegar
- 1 small red onion, finely sliced
- ½ cup of water
- 8oz plain soy tempeh
- 1 teaspoon of dried rosemary
- 1 teaspoon of dried thyme
- 9 fresh figs cut into small cubes
- 1 tablespoon of vegan chicken bouillon
- Season well with salt and pepper
- Start preparing the dish the night before to allow all the ingredients to marinate with each other.
- Heat the virgin olive oil in a pain over a medium heat and add the onions until soft. Add the minced garlic then let it simmer for 2 minutes max.
- Cut up the Tempeh into small cubes and add to the mixture. Then finally add the figs.
- Leave the mixture in the fridge over night.
Mains 1. Pan-fried Hake with zesty lemon and Herb Butter sprinkled with love
- 2 large hake fillets, boned without skin
- 1 tablespoon of extra virgin olive oil
- 1tablespoon of mixed herbs
- 50 grams of butter
- 1 lemon, no pips
- Season well with Salt and pepper
- Cook until the skin goes crispy. Add 1/3rd of the butter in small amounts around the hake allowing the hake to soak it up.
- Once the hake as cooked through (you may need to turn the Hake depending on the thickness of the fillet) Take off the heat while you prepare the sauce.
- Throw in the rest of the butter, lemon juice, lemon zest, herbs and let it simmer for 2-3minutes. Spoon the sauce over the Hake and serve with broccoli and some potatoes of your choice
Mains 2. Thyme infused slow-roast pork belly with black pudding mash and grain mustard
- 2 red onions
- 1 oxo chicken stock cube
- 2 tablespoons of Wholegrain mustard
- 2 tablespoons of Wholegrain mustard
- 200ml pale ale
- 2 pieces of pork belly
- 1 teaspoon of English mustard
- 4 large potatoes
- 2 cups of milk
- 2 cups of cream
- ½ block of butter
- 20grams of black pudding
- Salt and pepper for seasoning
- 2 cloves of garlic
- Dried thyme
- 1 bay leaf
- 1 tablespoon of black peppercorns
- Put the salt, sugar, black peppercorns, garlic, bay leaf and thyme with 1 litre of water and bring to the boil. Make sure the salt and sugar has dissolved. Put this to one side ready for later on.
- Put the pork belly into a ceramic dish and pour the sauce over it. Leave this over night for the juice to soak into the pork.
- Put the pork belly into a baking tray. Make sure the top of the pork is dry to allow it to crisp to make a perfect golden crackling.
- While the pork is cooking, start preparing the mash potatoes. In a frying pain add the milk, cream, butter and black pudding and bring to the boil. Fold gently into the mash potatoes, season well and keep warm.
- Fry the onions in a pan untill they are soft. Add the ale and reduct down to a glaze over a high heat. Add the chicken stock and reduce down again until you get a sauce consistency. Take the take from the heat and stir in the two mustards.
- Ready to serve.
Mains 3. Tempeh stuffed avocados with a tomato salsa dressing
- 1 splash of coconut oil
- 1 red onion, diced
- 3oz marrow-stem Kale
- 2 Large fresh avocados
- 1 teaspoon of turmeric powder
- 7oz plain soy tempeh, cubed
- 5 tablespoon of almond milk
- 1 red onion, diced
- 1 tablespoon of yeast
- A generous pinch of Cumin seeds
- Prepare your avocado first.
- Slice them in half and remove the pit, now they are ready to be stuffed.
- Add the coconut oil, onion, cumin seeds and turmeric in a pan for 5 minutes. If it looks a little dry then add a splash of water.
- Add the chopped up Kale and Tempeh and allow to simmer for another 10minutes.
- Take the pan of the heat and stir in the yeast and almond milk. Place back on the heat for 2minutes.
Desserts 1. Double-dipped chocolate strawberries with an all butter love heart shortbread
- 16 large strawberries
- 1 large bar of white chocolate
- 1 large bar of milk chocolate
- 4oz of butter
- 6oz pain flour
- 2oz caster sugar
- Melt the white chocolate in a bowl and the milk chocolate in the special fondue bowls.
- Prepare the strawberries around the bowls ready to present.
- For the shortbread, add all the ingredients into a mixing bowl and mix until mixture is smooth.
- Roll out and cut of shape hearts.
- Cook until golden and serve slightly warmed.
Desserts 2. Eton mess meringue with a twist to make your mouth pop!
- 175 grams of caster sugar
- 1 pinch of salt
- 1 splash of vanilla essence
- 3 egg whites
- 2 cups of double cream
- 1 punnet of Raspberries
- 6 chopped strawberries
- Beat the egg whites until they form soft peaks.
- Add the sugar, vanilla essence and salt and stir for 2 minutes.
- Bake in the often until meringue is ready.
- Once cooked, smash up the meringue, add the fruit and cream and serve in tall wine glasses.
Desserts 2. Sharing pot pecan sticky toffee pudding with a drizzle of salted caramel (v)
- The Salted Caramel Sauce
- 1 ½ cup of coconut milk
- 1/3 cup Soft brown sugar
- A generous pinch of dried cinnamon
- 1 tablespoon of black treacle
- ½ Cup of Pecan nuts
- 2/3 cup organic soy milk
- 2 cups of dates, finely chopped
- 2 cups of plain flour
- 1/3 room temperature vegan butter
- 1tablespoon of baking powder
- A cup of hot water
- ¼ cup of soft brown sugar
- Chop the dates and add boiling water and leave for 1 hour.
- After 1 hour, if you mash the mixture until you get a chunky paste.
- Put the soft brown sugar, date paste and butter into a mixing bowl and mix well. Slowly add the treacle and soy milk and keep stirring.
- You are then going to add the plain flour, cinnamon, baking powder and pecans and fold for about 5minutes.
- Add the mix into a cake tin and bake for 20-25 minutes.
For the Salted Caramel Sauce
- Add the brown sugar and coconut milk into pan and cook until the sugar is dissolved.
- Keep the sauce moving so it doesn’t stick to the pan.
- Keep stirring for about 15-20minutes until the sauce is sticky. Remove from heat when it does this.
- When the cake is cool, stab the cake all over with a knife and poor 2/3rds of the sauce.
- Top with pecans to finish the dessert.