Valentines Day Menu 2018

29/01/2018

Take a look at our Valentine’s Day Menu Recipes!

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Starter 1. Succulent chicken satay on cupids arrow

Ingredients:

  • 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

Method

  1. Add the peanut butter, Tabasco, lime juice, garlic, soy sauce, soft brown sugar and curry powder into a mixing bowl.
  2. add the chicken. Leave to marinate overnight.
  3. Add the raw marinated chicken onto skewers. Cook the skewers before serving.

 

Starter 2. A due of Scotch quail eggs smothered in Hollandaise sauce

Ingredients:

  • 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

Method

  1. Turn on the cooker to about 180oc
  2. Start by boiling the eggs. Put them to one side for later.
  3. 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.
  4. Shape the sausage meat around the eggs carefully.
  5. 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

Ingredients:

  • 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

Method

  1. Start preparing the dish the night before to allow all the ingredients to marinate with each other.
  2. 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.
  3. Cut up the Tempeh into small cubes and add to the mixture. Then finally add the figs.
  4. Leave the mixture in the fridge over night.

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Mains 1. Pan-fried Hake with zesty lemon and Herb Butter sprinkled with love

Ingredients:

  • 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

Method

  1. 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.
  2. 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.
  3. 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

Ingredients:

  • 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

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Ready to serve.

 

Mains 3. Tempeh stuffed avocados with a tomato salsa dressing

Ingredients:

  • 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

Method

  1. Prepare your avocado first.
  2. Slice them in half and remove the pit, now they are ready to be stuffed.
  3. 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.
  4. Add the chopped up Kale and Tempeh and allow to simmer for another 10minutes.
  5. Take the pan of the heat and stir in the yeast and almond milk. Place back on the heat for 2minutes.

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Desserts 1. Double-dipped chocolate strawberries with an all butter love heart shortbread

Ingredients:

  • 16 large strawberries
  • 1 large bar of white chocolate
  • 1 large bar of milk chocolate
  • 4oz of butter
  • 6oz pain flour
  • 2oz caster sugar

Method

  1. Melt the white chocolate in a bowl and the milk chocolate in the special fondue bowls.
  2. Prepare the strawberries around the bowls ready to present.
  3. For the shortbread, add all the ingredients into a mixing bowl and mix until mixture is smooth.
  4. Roll out and cut of shape hearts.
  5. Cook until golden and serve slightly warmed.

 

Desserts 2. Eton mess meringue with a twist to make your mouth pop!

Ingredients:

  • 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

Method

  1. Beat the egg whites until they form soft peaks.
  2. Add the sugar, vanilla essence and salt and stir for 2 minutes.
  3. Bake in the often until meringue is ready.
  4. 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)

Ingredients:

  • The Salted Caramel Sauce
  • 1 ½ cup of coconut milk
  • 1/3 cup Soft brown sugar

The pudding

  • 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

Method

  1. Chop the dates and add boiling water and leave for 1 hour.
  2. After 1 hour, if you mash the mixture until you get a chunky paste.
  3. 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.
  4. You are then going to add the plain flour, cinnamon, baking powder and pecans and fold for about 5minutes.
  5. Add the mix into a cake tin and bake for 20-25 minutes.

For the Salted Caramel Sauce

  1. Add the brown sugar and coconut milk into pan and cook until the sugar is dissolved.
  2. Keep the sauce moving so it doesn’t stick to the pan.
  3. Keep stirring for about 15-20minutes until the sauce is sticky. Remove from heat when it does this.
  4. When the cake is cool, stab the cake all over with a knife and poor 2/3rds of the sauce.
  5. Top with pecans to finish the dessert.