Made With Love!

The day of love is upon us, a day which some of us relish and others dread – a day which over the years has become increasingly governed by commercialism with everything turning fifty shades of pink and red and booming sales for Clintons Cards, Thornton’s, Ann Summers and florists nationwide. 

Valentine’s Day is one particular day in the year when men woo their women, showering them with chocolates, red roses, lingerie, not forgetting the corny cards  requesting to be ‘my valentine’ signed with a ‘?’, all to express their love and devotion, putting them back in the good books until the following year.

Valentine’s is a day that should be enjoyed by all without getting drawn into the commercial hype that it has become. 

The true meaning of Valentine’s is showing the one you love you care and for the singletons out there, don’t be cynically disheartened - why not throw a dinner party for fellow singletons? 

Any excuse for a social gathering and one with a little match-making…you never know! 

This is a time gentlemen (and ladies), to pull out all the stops – after all, the way to a lover’s heart is through the stomach, so a good meal is key to a successful Valentines. 

Many of us enjoy dining out in some of the brilliant restaurants The Cotswolds have to offer, but why share your occasion crammed in a room with lots of other couples? 

Spark off a bit of individuality mixed with a dollop of spontaneity. 

On this special night, atmosphere and ambiance are the key to intimacy - dimmed lights, a few flicking candles, seductive music, a good bottle of wine are just a few touches to get you started and to set the mood, but nothing expresses love and appreciation more than a home-cooked meal.  

And if you’re a bit of a disaster zone in the kitchen, don’t be drawn in by M&S’s ‘dinner for two for £20’, this is where I come in, helping you to create the perfect menu of indulgence, bringing a sweet and happy ending (or beginning of an end) to your night.

To Start...

Pan-fried Scallops with Smoked Garlic and Chestnut Puree

topped with Sage and Pancetta Crisps

Serves 2

Ingredients

6 king scallops, roes removed

1 knob of butter

6 sage leaves

3 rashes of pancetta, cut in half to make 12 pieces

For the chestnut puree:

1 large shallots, finely chopped

25g butter

1 smoked garlic cloves, crushed (Cook’s note ~ normal garlic is fine to use here)

A few sprigs of fresh thyme, stalked removed

1 star anise

A bay leaf

250g vacuum-packed chestnuts

50ml double cream

Salt & Pepper

Method

v  To make the puree, melt half of the butter in a small pan and gently fry the shallots with the bay leaf, thyme, garlic and star anise for 10 minutes until the onions have softened but not browned.

v  Add the chestnuts and stir around, breaking them up using the back of a wooden spoon.

v  Pour in a little water, enough to cover the chestnuts and gently simmer for 20 minutes.

v  Add the double cream and bring the mixture to the boil. Remove the bay leaf and star anise and puree the mixture in a blender with the remainder of the butter until you reach a smooth consistency. Cook’s note ~ the consistency should be thick so you can dollop it off a spoon, however if it is too thick, add a tablespoon of water to the puree. Season to taste with salt and pepper.

v  To cook the scallops, melt the butter in a large frying pan, add the sage leaves and pancetta slices, frying off for a few minutes until they begin to crisp

v  Season the scallops and sauté in the pan for 1½ minutes on each side.

v  Dollop 3 large teaspoons of the puree onto each plate and top with a scallop followed by a piece of pancetta and sage. Serve immediately.

For the Main...

Pan-fired Duck Breast with Wild Mushrooms, 

Parsnip Puree and Red Wine Jus

 Serves 2

Ingredients

2 duck breasts, skin on

For the puree:

250g parsnips, peeled and diced

1 large apple, peeled, cored and chopped into chunks

250ml full fat milk

1 bay leaf

1tsp ground cinnamon

For the mushrooms:

200g fresh girolle mushrooms, thoroughly washed and drained

Cook’s note ~ any sort of wild mushroom is suitable for this dish, however it can be rather difficult sourcing these fresh. Here I urge you not to go out and pick your own but instead source from a local greengrocer or supermarket. Girolles work beautifully in this dish and can be sourced from Tesco.

50ml white wine vinegar

Olive oil

Fresh thyme

Black pepper

1tsp caster sugar

For the sauce:

100ml red wine

120ml beef stock

50g butter

1tsp redcurrant jelly

Method

v  Preheat the oven to 180’C

v  Season the duck and score the skin. Heat a heavy-based frying pan and place the duck breast in skin side down. Cook’s note ~ you don’t need butter or oil here as there’s plenty of fat in the duck’s skin. Gently fry for 5-6 minutes until the skin is golden and crispy, and place in the oven, skin side up for 8-10minutes by which point the duck should be lovely and pink inside. Remove from the oven, cover and allow to rest for 10 minutes, making sure you store all the juices.

v  Meanwhile, to make the puree place the parsnips, apple and milk into a saucepan with the cinnamon and bay leaf and gently simmer for 10-12 minutes until tender. Drain the milk into a bowl and place to one side and discard the bay leaf. Puree the parsnip and apple using a blender and add a little of the reserved milk to make a thick puree. Season and place on a warmer or in the oven to keep warm whilst you finish assembling the rest of the dish.

v  For the mushrooms, heat a little olive oil in a frying pan, add the mushrooms and gently fry for 2 minutes until they are tender. Add the white wine vinegar, thyme, and sugar, and season. Cook for a further minute and place to one side to marinate but keep warm.

v  To make the sauce, heat the red wine in a saucepan and simmer until it reduces by half. Add the beef stock, the juices from the duck and bring to the boil. Boil until the liquid has reduced by half. Add the butter and redcurrant jelly and simmer, allowing the sauce to thicken. Season to taste.

v  To assemble the dish, spoon two tablespoons of the puree onto the middle of each plate, and smear into an oval shape. Carve each duck breast into slices and place on top of the puree. Scatter the mushrooms elegantly around the plate and drizzle with the sauce.

For the happy ever after...

This dessert, Mississippi Mud Pie is a childhood favourite, made by one of the great loves of my life - Grandma Duffin - as a special treat on our visits. 

A lot of love went into this dish, as well as a lot of chocolate, both of which will prove to be a winning combination on your special night.

Mississippi Mud Pie

Serves 6-8 

(Cook's note ~ this is a dish which always warrants a second helping, and on some occasions, even a third and therefore makes the perfect dessert for chocolate loving couples or indulging singletons's at a Valentines dinner party)

Ingredients

For the base:

300g bourbon biscuits

80g butter

For the filling:

150g dark chocolate

135g butter, cubed

150g soft brown sugar

150ml double cream

3 large eggs

25g cocoa powder

2tsp vanilla essence

For the topping:

250ml double cream

2 chocolate flakes

Method

v  To make the base, melt the butter in a saucepan or microwave. Put the biscuits into a food processor and blitz into crumbs.

v  Add the butter and blitz until thoroughly mixed.

v  Grease a 23cm wide/4cm deep pie dish with butter and sprinkle the biscuit mixture – press firmly into the corners, the base and the sides, and put in the fridge for an hour.

v  To make the filling, preheat the oven to 180’C.

v  Melt the chocolate and butter in a bowl over simmering water – once melted, put to one side to cool.

v  In a bowl, beat the eggs and sugar together using an electric whisk until light and creamy.

v  Whisk in the cocoa powder, vanilla essence, melted chocolate and then the cream until all the mixture has combined.

v  Pour into the biscuit case and place in the oven for 30-40minutes until the pie has risen and is slightly firm.

v  Put to one side to cool – the middle will sink slightly.

v  Once cooled, whisk the cream and spread it over the middle of the pie – finish by sprinkling with the crumbled flake.

v  Serving suggestion: drizzle with a little raspberry coulis and some fresh raspberries.

Credits: www.someecards.com/, google.co.uk