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Recettes pour un diner en amoureux
Spiky Artichoke Salad
This will make a delicious starter. First slice the artichoke hearts and pears very thinly, rinsing In cold water and lemon to avoid oxidation. Lay frisee on a plate, followed by pear slices and artichokes, shavings of pecorino and the crushed walnuts. Dress with a vinaigrette made from the juice of 1 lemon, olive oil, salt and pepper.
Fillet steak with bois bourdin
2 Fillet Steaks
100G Cherry Tomatoes
2 tbsp. Tomato Ketchup
1 tbsp. Worcestershire Sauce
2 tsp. Whole Grain Mustard
The juice of half a lemon
2 tsp Balsamic Vinegar
2 tsp Olive Oil
Handful of Tarragon Leaves
Salt and Pepper
First prepare the bois boudrin. This is really simple and can even be done the day before. Chop the shallot, halve the tomatoes and chop the tarragon. Mix with the Worcestershire sauce, mustard, lemon juice, balsamic and oil. Cover and keep refrigerated, but remove from the fridge 30 minutes before serving.
If you're making chips, rustically slice the potatoes and season with salt and pepper. Toss in olive oil and roast for 30-40 minutes, turning occasionally.
For the steaks, heat a frying pan to a moderate heat. Add a dash of oil. Season the steaks with salt and pepper and cook for 1-2 minutes each side, including the rounded edges to seal them. Add a knob of butter to the pan while cooking, and baste. Remove from the pan and rest for 5 minutes. Serve the steaks, spoon the sauce over them, add the chips and pour you and your Valentine a nice glass of red wine.
60g Chorizo Sausage
16 Scallops, removed from the shell
1/2 Lemon, juice only
2 tbsp Parsley, chopped
First slice the chorizo sausage into thin rounds. Cook in a medium pan without oil until crisp on both sides. Remove from the pan and transfer to a bowl. In the same pan now fry the scallops for around a minute on each side.
Place the chorizo back in the pan, add the lemon juice and leave to bubble for a few minutes. Plate up and sprinkle over the parsley.
Trout and Orange Salad
400gr Filleted Trout
200gr Lollo Biondo Lettuce
30gr Extra Virgin Olive Oil
2 Unwaxed Oranges
1 tsp Ground Pink Peppercorns
Fillet the trout making sure to remove all bones, then slice in 3-4mm thick slices like you would do with smoked salmon, starting from the tail of the fish.
Steam the slices for 2 minutes. Place the fish on a plate, seave the juice of one orange and make a marinade with the peel of the second orange (cut in paperthin slices – only the orange part), salt, pink pepper and olive oil.
Pour over the fish and allow to marinate for 30 minutes.
While you do this, peel and dice the potatoes in reasonably small pieces, boil them for 10 minutes and allow to cool down.
Place the lettuce on the serving plates, then top with potatoes and trout, pouring over the remaining marinade.
This delicious recipe is from Jane Clarke’s ‘Nourish‘:
50g dried unsulphured apricots, finely chopped
25g dried figs, stalks removed and finely chopped
1 tbsp pure fruit apple and pear spread
2 tbsp fresh orange juice
2 tbsp dried coconut shavings (optional)
4 cooking apples
custard, natural yogurt or ice cream, to serve
Preheat the oven to 180°C (160°C fan oven) mark 4. Make the filling by putting all the ingredients, except the apples, in a bowl. Mix together, then leave for 20 minutes to allow the flavours to blend.
Core the apples, then cut them in half crossways. Put on a baking sheet, skin-side down. Stuff the mixture into the middle of the apples. The filling will also spread over the top.
Cover with foil and bake on the middle shelf of the oven for 25–30 minutes, until the apple is soft. Serve with custard, natural yogurt or ice cream.
The apples are also delicious cold and make a tasty breakfast dish.
Rhubarb and Almond Crumble
A delicious take on this classic winter warmer…
Wash the rhubarb, trim off the leaves and cut the stalks roughly into 1 inch chunks. Toss them in a bowl with the sugar and freshly grated root ginger, then place them in the baking dish and keep on the side.
Place the butter, sifted flour, cinnamon, ground ginger and sugar in the processor and mix until it resembles crumbs. Add the almonds and process again at medium speed until they’re roughly chopped.
Now press the rhubarb with your hands to spread it nicely. Then top with the crumble and press it down quite firmly all over; the more tightly it is packed together the crisper it will be. Then finish off by lightly running a fork all over the surface.
Bake the crumble on the centre shelf of the oven for 35-40 minutes at 200*C until the topping is golden brown. Leave it to rest for 10 minutes before serving with custard, cream or ice cream.
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