Whether it’s a romantic meal for two or a Galentine’s party, these Valentine’s recipes are sure to get you in the mood for love!
Asparagus with Poached Eggs on Toast
Perfect for a romantic breakfast in bed!
2 thickly sliced pieces of sourdough
splash of extra virgin olive oil
12 spears of asparagus
½ teaspoon of smoked paprika
2 large eggs
Boil a pan of salted water, and reduce to a simmer.
Toast the sourdough before drizzling with a little olive oil. Chop the bottoms from the asparagus, before sprinkling with paprika and frying until soft.
While the asparagus is frying, poach the eggs for about three minutes, to taste.
Assemble the asparagus on the sourdough, remove the eggs with a slotted spoon and place on top of the asparagus.
Grate over the parmesan and enjoy!
1kg of mussels
One bunch of spring onions, chopped
2 cloves of garlic, peeled and finely sliced
½ bunch of coriander, leafs picked and chopped
1 stick of lemongrass, chopped into four
1 red chilli, finely sliced
splash of groundnut/olive oil
400ml of coconut milk
1tbsp fish sauce
Wash the mussels thoroughly and throw away any that are even slightly open.
In a large pan, heat the oil and soften the spring onion, garlic, coriander, lemongrass, and the chilli for around five minutes.
Add the coconut oil and the fish sauce and bring to the boil. Add the mussels and cover. Steam for five minutes until they are all opened and cooked. Discard any mussels that aren’t cooked and serve with good quality bread.
2 large fennel bulbs, peeled and finely chopped
2 cloves of garlic, finely sliced
One bunch of flat-leaf parsley, stalks chopped
1 tsp dried chilli flakes
½ tsp of cinnamon
2x 400g of chopped tomatoes
250g cherry tomatoes
250g white crab meat
250g brown crab meat
Heat the olive oil in a large frying pan and add the chopped fennel and garlic. Fry for a couple of minutes until soft. Add the parsley, chilli, and cinnamon to the pan. Grate the zest of the lemons in and add the tinned tomatoes. Place the whole tomatoes on top, cover and reduce the heat. Simmer for fifteen minutes.
Meanwhile, cook the pasta in salted water.
When the sauce looks thick and glossy, stir in the crabmeat.
Drain the pasta, and serve with the sauce. Slice the zested lemons and serve on the side!
Merlot Poached Pears with Cinnamon and Vanilla
One bottle of Merlot, or similar red wine
200g of caster sugar
2 cinnamon sticks
1 vanilla pod, halved lengthways and across to make four pieces
4 firm pears, peeled
Place the wine, sugar, cinnamon, and vanilla into a large pot and heat gently until the sugar is dissolved. Next, add your pears and ensure that they are fully submerged in the wine, before simmering for thirty minutes.
Remove the pears from the pan, and continue to boil the liquid until it is reduced into a syrupy texture (around 30 minutes).
Serve with Chantilly cream or ice cream.
Perfectly pink and beautifully bubbly!
300g of rhubarb, finely sliced
1 bottle of Prosecco/Cava/Champagne
Place the rhubarb and sugar in a small pan with a couple of tablespoons of water. Cover with a lid, bring to the boil and simmer for a few minutes, stirring occasionally until you get a compote. Blend the mixture in a food processor or with a hand blender until you have a smooth puree. Leave to cool, and place a splash in the bottom of a champagne flute. Top up with the fizz and you’re ready!