Lovely Valentine Day Recipes for a Romantic Valentine’s Day Dinner
Valentine’s day is all about romance. One of the most popular activities or gifts on this day is that of a romantic meal together. Going out to a restaurant can not only be very expensive on this day, but very crowded and noisy.
So for that really romantic and intimate dinner plan a meal of your own. As it’s Valentine’s day you want to make it something special. However, this does not mean you have to spend hours in the kitchen. Quite to the contrary, you need a stress free enjoyable evening together. Which is why I have suggested three relatively easy, yet stylish dishes to cook for your loved one.
There are several foods which we associate with love and romance. Oysters, for him or her, red meat for him and chocolate for her.
For this reason I have chosen Tempura oysters with lime, chilli, mint and coriander for a starter. Duck with soba noodles in plum sauce for a main course and chocolate fondue for a dessert.
Tempura oysters with chilli, mint, lime and coriander. Serves 2
Ingredients:
Oil, for deep frying
6 Pacific oysters, shucked and shells washed
For the dipping sauce:
2 shallots, finely chopped
1 stalk of lemongrass, finely sliced
2.5cm knob ginger, finely chopped
3 lime leaves, finely shredded
juice of 2 limes
1 tbsp coriander, thinly chopped
1 tbsp mint, finely chopped
1 tbsp castor sugar
200ml ice cold sparkling water
1 red chilli, finely sliced
1 tbsp fish sauce
For the batter:
4 tbsp cornflour
2 tbsp plain flour
pinch of salt
50ml cold water
Method:
1. Make the dipping sauce. Combine all the ingredients for the dipping sauce in a bowl and leave to infuse for 10 minutes.
2. Next make the batter. Mix together the flours and salt and add enough water to give the batter the consistency of double cream.
3. Heat the oil to 190c
4. Dip the oysters into the batter and fry for 2-3 minutes. Do not allow them to stick together.
5. Place the cooked oysters back in their clean shells. Serve with the dipping sauce on the side.
Ingredients: Serves 2
4 duck breasts
150ml red wine
4 tbsp Damson plum jam
4 tbsp teriyaki marinade
fine sea salt and freshly ground black pepper
For the noodles:
250g soba noodles
150g mangetout
2 tbsp sesame oil
4 spring onions
handful coriander
sea salt
Method
1. Pre- heat the oven to 110c. Lay the duck breast on a chopping board, skin side up. Score the fat in a lattice pattern with a sharp knife. Take care not to cut through to the flesh.
2.Season the duck on both sides, then place fat side down in a heavy based frying pan over a moderate heat.
3.Fry the breasts until crisp and golden and most of the fat has melted, about 10 minutes. Carefully pour off the fat and turn the breasts over to fry for a further 5-10 minutes. The flesh should spring back when done.
4.Remove the breasts to a baking tray and place in the oven to rest and keep warm. The oven should not be too hot or they will over cook and become dry.
5. For the sauce. Pour off any remaining fat, but do not scrape the sediment on the bottom. Return the pan to the heat and add the wine. Boil for 20 seconds, scraping the bottom of the pan with a wooden spoon.
6. Add the plum jam and teriyaki marinade, stirring well to dissolve the jam. Bring back to the boil then remove from the heat, season to taste. There should be no taste of alcohol, if there is , simply boil for a few seconds longer.
7. Remove the duck breasts from the oven and place on a chopping board, slice each breast into 5-6 slices. They should be pink inside, but not raw.
8. For the soda noodles. Bring a saucepan of salted water to the boil and cook the noodles until tender. Add the mangetout 2 minutes before the end of cooking time. Drain and rinse with a little cold water to stop further cooking. Place in a warmed bowl and stir through the sesame oil.
9. Slice the spring onions and chop the coriander. Mix into the salad when ready to serve. Season to taste with sea salt.
10. Serve the duck breast piled on top of the noodle salad and pour over the sauce.
Chocolate fondue: Serves 2
This is a very flexible recipe and can be made to your own tastes or add fruit that is in season. Just remember if using fruit such as bananas, prepare just before serving or they will go brown.
Ingredients:
Large block of good quality chocolate (dark, milk or white), 70% cocoa is best
Selection of fruits e.g. grapes, bananas, cherries, strawberries.
Packet of marshmallows
Method:
1. If you have a chocolate fondue maker, this can be used. If not either melt the chocolate on a low power in the microwave or over a bowl of hot water.
2. Slice or chop the fruit where necessary into bite sized pieces and arrange on a large plate with the marshmallows.
3. Place the melted chocolate in a bowl or your fondue maker in the center and serve with long forks.
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