On Valentine’s Day, what better way to show your love than through the stomach? It doesn’t matter if your kitchen has minimal functionality of you have a generous country kitchen at your disposal, we have 3 simple recipes that anyone can knock up in no time, and with guaranteed results!
Breakfast: Grilled Asparagus & Poached Egg on Toast
Trust everyone’s favourite Naked Chef to come up with this super easy and delicious breakfast recipe that not only cooks in less than 20 minutes but is sure to wow the love of your life.
Ingredients: 2 large slices of sourdough bread, 12 asparagus spears, 2 large eggs, parmesan cheese, ½ tsp sweet smoky paprika, extra virgin olive oil, 4 sprigs of mint
Bring a pan of salted water to the boil, then reduce to a simmer. Heat a griddle pan to high and toast the sourdough bread. Place the toasted bread to a waiting plate and drizzle with a bit of oil.
Chop the woody ends off the asparagus, then griddle each spear for a few minutes on each side. Sprinkle with paprika and divide evenly between the 2 slices of toast.
Poach the eggs in boiling water for 3 minutes, then place on top of the asparagus. Service with grated parmesan and mint leaves.
Lunch: Juicy Beef Skewers & Horseradish Dip
We’ve consulted the Domestic Goddess for a scrumptious yet quick lunchtime bite for you and your Valentine, most of which can be prepared the night before. Why go out for lunch when you can nip home for a tasty treat?
Ingredients: 500g beef rump, 1 ½ tbsp. balsamic vinegar, 60ml olive oil, 3 tbsp horseradish sauce, 1 tsp dried rosemary or 2 tbsp fresh rosemary, 2 tbsp Worcestershire Sauce, 2 tbsp red port, 200g crème fraiche, ½ tsp Dijon mustard, ¼ tsp sea salt, 4 tbsp chopped chives
Cut the beef into 1 inch cubes and place in a freezer bag with the vinegar, 1 tbsp horseradish, rosemary, olive oil, Worcestershire Sauce and port. Chill in the fridge for a minimum of 20 minutes and ideally overnight. Take the meat out and return to room temperature, while soaking 10 bamboo skewers in water.
To make the tip, beat together the crème fraiche, rest of the horseradish, the mustard, salt and chives.
Heat a griddle pan or grill, then thread 3-4 pieces of beef onto each skewer and grill 2 minutes each side. Serve sprinkled with rosemary and/or chives, and tuck in!
Dinner: Salmon En Croute
If you want passion in the kitchen, Gordon Ramsay is surely the man to ask. This recipe actually serves 4 – which means you can both stuff your faces, or have leftovers for the next day.
Ingredients: 1 skinned side of salmon (about 900g), 60g unsalted butter, some olive oil, grated lemon zest, a handful of fresh basil leaves, small handful of fresh dill leaves, 1 tbsp wholegrain mustard, sea salt and black pepper, 500g shortcrust pastry, 1 beaten egg yolk, plain flour for dusting
Line a baking tray with an oiled piece of kitchen foil. Heat the oven to 200C.
Slice the salmon in half horizontally, pat dry and season lightly with salt and pepper. Mix softened butter, lemon zest, basil, dill and seasoning together and spread over one salmon fillet, spreading the mustard over the other fillet. Sandwich them together in opposite directions.
Roll out the pastry on a lightly floured surface to a thin rectangle and place the salmon parcel in the middle. Brush the pastry edges with egg, bring them up and tuck them over to form a neat parcel. Turn so the seam is underneath and place on the prepared baking tray, then brush with beaten egg and lightly score a herringbone pattern with the back of a knife. Season, then cover loosely and chill for 15 minutes.
Bake the salmon for 20-25 minutes until the pastry is crisp and golden brown and a skewer inserted into the middle comes out hot. Rest the salmon for 5 minutes before cutting into portions. Serve with hollandaise sauce, new potatoes, tenderstem broccoli and lots of love!