A Valentine’s Night In


A Valentine’s Night In

Have you left your Valentine’s plans a little late and found yourself struggling for reservations? There isn’t any need to panic, in fact, a quiet night in with the one you love is often a nicer option than battling the crowds on Valentine’s evening.

We’ve lovingly crafted the perfect Valentine’s menu, including an intimate sharing supper for two and a deliciously decadent cocktail certain to impress.

Impress on Arrival

There’s no time to spare, impress your loved one on arrival with a glass of Minted Berry Fizz. Your relationship is a celebration after all, and what is a celebration without bubbles? With fresh berries, zingy mint & lemon, this cocktail is sure to awaken the senses.

Ingredients (per glass):

1/2 measure gin
1/2 measure berry liqueur (Chambord or Creme de Casis would work well)
1 tsp lemon juice
4-5 berries (raspberries, blueberries or strawberries)
Prosecco to top up
3 mint leaves
Crushed ice

Equipment

Method:

  1. Put berries, 2 mint leaves, lemon, gin & berry liqueur into a Boston shaker and muddle until a deep berry colour and all of the flavours are well mixed
  2. Add a small amount of crushed ice and shake well
  3. Using a hawthorn strainer, strain the mix into a tall glass
  4. Top up with prosecco and garnish with a mint leaf

The Main Event

Your dinner should be fit for a King or Queen, your King or Queen. A rich dish full of wow, pleasing both aesthetically and on the palette. Our Venison Wellington for Two is a warming and wholesome dish, ideal for a cosy evening by candle light, out of the February Frost.

Dave & Chloe - 527

Ingredients:

500g trimmed venison loin

500g chesnut mushrooms
300ml double cream
1/2 glass port

250g plain flour
125ml milk
1 egg
sprig fresh thyme

1 sheet of good quality puff pastry
2 egg yolks
cling film
salt & pepper

Method:

For the mushroom duxelle

  1. Chop the chestnut mushrooms in a food processor
  2. Fry in a hot pan until dry
  3. Add the port and reduce to a syrup
  4. Add cream and reduce by half, season with salt and pepper and leave to cool

For the pancake

  1. Mix flour, 1 whole egg, milk, thyme and a pinch of salt into a batter
  2. In a lightly oiled frying pan make two pancakes as thin as possible

To assemble

  1. In a hot pan, seal the venison loin
  2. Overlap the pancakes on a strip of cling film and spread a thin layer of duxelle on top
  3. Lay the venison loin in the centre and using the edge of the cling film, roll into a tight cylinder and twist the ends to seal
  4. Lay the sheet of good quality puff pastry on a floured surface and brush with egg yolk
  5. Unwrap the pancake-wrapped venison from the clingfilm and place into the middle of the pastry sheet
  6. Wrap the pastry around the loin, creating a parcel, making sure all edges are covered and sealed
  7. Turn over seem side down leaving a nice tidy top to your venison wellington
  8. With the remaining egg yolk, brush the top of the wellington for a glaze
  9. Chill the wellington for at least 30 minutes before using the back of a knife to mark the pastry, being careful not to go all the way through
  10. Heat the oven to 220c/200c fan/gas 7
  11. Lightly oil a non-stick oven tray and heat
  12. Place the wellington seem-side down onto the hot tray and bake for 10 minutes
  13. Reduce temperature to 180c/160c fan/gas 5 and bake for a further 20 minutes for medium, 30 for well done
  14. Rest and serve with blanched seasonal greens and a rich red wine jus

In front of your favourite movie

You’ve done the impressing, it’s time to sit back and relax. This quick and easy dish can be prepared in advance, and so will only keep you in the kitchen for minutes leaving plenty of time to put your feet up on the sofa, in front of your favourite movie enjoying crisp meringues dipped in flavoured cream.

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Ingredients:

3 large egg whites (room temp)
175g caster sugar
Piping bags
250ml whipping cream
1 vanilla pod
200g berries
Fruit syrup or puree

Method:

  1. Whisk the egg whites with an electric whisk for one minute on a low setting, before increasing the speed to medium for a further 2-3 minutes until they form stiff peaks
  2. Add the sugar one tablespoon at a time whilst whisking
  3. Whisk for 5-10 minutes, until the mixture is stiff and glossy/shiny
  4. If you’d like to colour your meringue like ours, squeeze or paint strips of colour down the inside of your piping bag, spoon in the meringue, cut the tip and squeeze 3cm round blobs onto a parchment lined baking tray
  5. Dry the meringues out in an oven at 100c for 45 minutes to 1 hour. The meringue should be dry and crisp on the outside but still slightly chewy in the centre
  6. Take your meringues out of the oven and set aside to cool for 1 hour
  7. Slice down the centre of the vanilla pod and scrape the seeds into a bowl of the whipping cream
  8. Whip the cream and put into a serving bowl
  9. Dice the berries and put into a bowl with your syrup/puree, ensuring all berries are coated
  10. Assemble the DIY eton mess on a serving board with the bowl of cream, a pile of crunchy meringues and a bowl of the berry mixture. Decorate with extra berries and mint leaves

 

Time to get shopping!