For the love of food: A valentine’s menu to fall in love with

 In Home Chefs Club, Recipes

Explore @home’s Valentine’s menu to strike the right balance between simple flavours and extra special touches. Each dish is easy to prepare, quick to cook, and light enough to leave room for dessert.

STARTER:

Hazelnut grilled scallops and salad

INGREDIENTS:
Scallops

  • 1 tsp olive oil
  • 1 shallot, peeled, finely sliced
  • 75g butter, softened
  • ½ lemon zest only
  • 1 tbsp finely chopped fresh chives
  • 45g hazelnuts, finely chopped
  • salt and freshly ground black pepper
  • 6 scallops, cleaned

Salad

  • ½ tbsp wholegrain mustard
  • ½ tbsp good quality white wine vinegar
  • 1½ tbsp good quality rapeseed oil
  • 1 Little Gem lettuce, leaves separated
  • 1 punnet pea shoots

METHOD:

  1. For the scallops, heat a frying pan until warm, add the olive oil and shallot and fry gently until softened but not coloured.
  2. Place the butter into a bowl and add the cooked shallot, along with all the remaining scallop ingredients, except the scallops. Season, to taste, with salt and freshly ground black pepper and mix well.
  3. Preheat the grill to high.
  4. Place the scallops onto a grill tray and top each scallop with a spoonful of the hazelnut butter. Place under the grill for 3-4 minutes, or until just cooked through. Remove from the grill and set aside to rest for one minute.
  5. For the salad, whisk the mustard, vinegar and oil together in a bowl. Place the lettuce leaves and pea shoots into a bowl, drizzle over the dressing and stir to coat.
  6. To serve, place three scallops onto each of 2 serving plates and serve with a pile of salad.

MAIN

Chargrilled steak with beer mustard, and watercress salad

INGREDIENTS

Beer Mustard

  • 150ml cider vinegar
  • 5 tbsp caster sugar
  • 60g yellow mustard seeds
  • 25g brown mustard seeds
  • 2 tbsp English mustard powder
  • 110ml beer

Steak

  • 2 x 250g ribeye steaks
  • 2 tbsp olive oil
  • salt and freshly ground black pepper

Salad

  • ½ small wholegrain loaf, cut into 1.5cm cubes
  • 2 tsp cider vinegar
  • 1½ tbsp rapeseed oil
  • salt and freshly ground black pepper
  • 1 bunch watercress, leaves only

METHOD:

  1. For the homemade beer mustard, place the vinegar and sugar into a non-reactive pan and bring to a simmer. Add the yellow and brown mustard seeds and the mustard powder and stir well. Simmer over a high heat for three minutes, until the volume of liquid has reduced by half and the seeds have softened slightly.
  2. Pour the mustard mixture into the bowl of a food processor and blend to a purée. It will take a few minutes for the seeds to break down and the mustard to become creamy.
  3. Add the beer to the mustard mixture and blend once more. Season to taste with salt and freshly ground black pepper. Use immediately or spoon into jars, seal and store in the refrigerator. (NB This recipe makes more mustard than required for the dish.)
  4. For the steak, heat a griddle pan until hot. Rub the steaks with one tablespoon of the olive oil, then season to taste with salt and freshly ground black pepper.
  5. Place the steaks onto the hot griddle and cook without moving for 1-2 minutes, then turn 90 degrees with tongs and cook for a further minute, to give the steaks a lattice pattern of griddle marks. Turn the steaks over and repeat the process on the other side. Remove the steaks from the pan and place onto a plate to rest; keep warm.
  6. Meanwhile, for the salad, heat the remaining oil in a frying pan, add the bread cubes and fry for 2-3 minutes, turning occasionally, until crisp and golden-brown. Remove the croûtons with a slotted spoon, drain onto kitchen paper and season to taste with salt and freshly ground black pepper.
  7. Place one teaspoon of the homemade mustard into a large bowl. Add the cider vinegar, whisk in the rapeseed oil and season to taste with salt and freshly ground black pepper. Add the croutons and watercress and mix well.
  8. To serve, cut the steaks into thick slices and spoon the mustard into 2 small pots. Pile the salad onto the centre of each plate. Lay the steak over the salad and serve with a mustard pot on the side.

DESSERT:

Pistachio and chocolate souffle

INGREDIENTS:

  • butter, for greasing
  • 1 vanilla pod, seeds scraped out
  • 100ml double cream
  • 50ml milk
  • 1 free-range egg yolks
  • 30g caster sugar
  • ½ tbsp cornflour
  • 15g milk chocolate, melted
  • ½ tbsp cocoa powder
  • 2 free-range egg whites
  • 30g pistachios, finely chopped
  • icing sugar, to dust

METHOD:

  1. Preheat the oven to 220C.
  2. Grease two glass ramekins and set aside.
  3. Heat the vanilla, cream and milk in a pan until boiling.
  4. Meanwhile, whisk the egg yolks and sugar together in a bowl until pale and fluffy.
  5. Whisk the hot cream mixture into the egg yolks. Pour the custard back into the saucepan and return to a low heat. Gently whisk in the cornflour and continue to cook, whisking continuously, until the custard has thickened.
  6. Remove the pan from the heat and stir in the melted chocolate and cocoa.
  7. In a separate clean bowl, whisk the egg whites until soft peaks form when the whisk is removed. Add the sugar and whisk until glossy.
  8. Carefully fold the egg whites into the custard.
  9. Fold half of the chopped pistachios into the soufflé mixture. Spoon the mixture into the 2 ramekins.
  10. Place each ramekin onto a baking tray and bake in the oven for 10-12 minutes, or until well risen and golden-brown.
  11. To serve, dust with icing sugar and sprinkle over the pistachios as quickly as possible before the soufflé deflates.

RECIPE TIP: In this soufflé recipe, steps 1-6 can be done in advance. If making the custard base ahead of time, cover it with cling film to prevent a skin from forming on the surface. Keep chilled, but remove from the fridge 30 minutes before whisking the egg whites to allow the custard to return to room temperature.

** Recipes from BBC Good-Food

Recent Posts
Contact Us

We're not around right now. But you can send us an email and we'll get back to you, asap.

Not readable? Change text. captcha txt