[Chloe Burrowes | Contributing Writer]
If calling up restaurants and trying to find somewhere to book in last minute on Valentine’s Day has happened to you; it may be time to try your hand at cooking your own tasty dishes. I have teamed up with Lloyd Henley, a Songwriting and Music Production student and prolific Instagram food poster to give you a three course meal that will look restaurant quality but without the hefty price tag. All it requires is some time and we will help you with the creativity and some presentation skills to make it look amazing on the plate – definitely giving you some bragging rights and a chance to impress your date this Valentine’s!
Spicy Red Pepper Soup with Chilli
This simply but tasty recipe will have your taste buds tingling with a spicy kick. Using all fresh ingredients, this recipe will suit most diet requirements and kick off your meal with style.
1 Large Onion
3 Red Peppers
1 Large Potato
Veg Stock (750ml)
½ tsp paprika
¼ tsp chilli powder
Dollop of natural yoghurt
Handful of chopped chives
Peel and slice the onion and fry gently in the olive oil in a deep pan for 5-10 minutes
De-seed and chop peppers, peel and grate the potato and add both to the cooked onion
Dissolve a stock cube in 750ml of boiling water, add the stock to the pan and sprinkle in the paprika and chilli
Simmer for half an hour (Great chance to prep the main course!)
Blend into a smooth soup, return to the pan, reheat and season
Take the pan off the heat, whisk and stir through the chopped chives.
Starter | Photo by Chloe Burrowes
For the main…
Grilled Pork Chop with Apple and Sage Mash served with a Cider Cream Sauce and Broccoli
A hearty main course which will you leave you satisfied and with the side of the broccoli; you even get one of your five a day! The well known classic of a seasoned pork chop is complemented by the creamy mash creating a tasty main course.
2 pork chops
2 Cloves of Garlic
½ a can of cider
Head of broccoli
Double Cream (100ml)
Tbsp Apple Sauce
Few sprigs of fresh sage, finely chopped
Small knob of butter
Preheat the grill to ‘high’, and stick a pan of salted water on to boil. When boiled add the potatoes until soft
Rub the chops in seasoned oil and place them under the grill
Peel and dice the onion and garlic and fry in oil
Add cider to the frying onion and garlic until it reaches a sticky texture
To make the mash: Drain the potatoes, put some milk and butter in a pan until melted and add to the potatoes, mash and finish by stirring apple sauce and sage through the hot mash
Add cream to the sauce and leave to simmer
Serve with the broccoli, mash and a drizzle with the creamy cider sauce
Main Course | Photo by Chloe Burrowes
Why not try out vegetarian option?
We also have a vegetarian option for you to try; turning a classic on its head with our Garlic, Thyme and Mushroom Lasagne.
1 small onion
2 cloves of garlic
Crème Fraiche (500g)
Boil a large pan of salted water and preheat the oven to 200c
Peel and finely dice onion and garlic and fry with thyme
Chop the mushrooms and fry until they’ve softened with the Worcestershire sauce and crème fraiche
Mix in the chives and season
Cook the lasagne sheets in water for 2 minutes each
Layer the mushroom mixture, pasta sheets and parmesan, finishing with parmesan and some chopped chives
Put in the oven for 20 minutes until golden and bubbly
And for dessert…
Dessert | Photo by Chloe Burrowes
White Chocolate and Raspberry Mousse
To finish the meal, we’re using a tried and tested favourite chocolate! Combining some white chocolate with some fresh and tangy raspberries is a light and fresh pot to finish the meal with a bang.
White Chocolate (250g)
Double Cream (280ml)
3 large egg whites
Break up the chocolate and put it in a heatproof bowl with milk
Heat over a pan of gently simmering water until melted
Add the raspberries
Leave to cool for 10 minutes and whip the cream to soft but floppy peaks
Whisk the egg whites to soft peaks
Fold the cream into chocolate mixture
Divide into glasses/ramekins and chill for at least 4 hours
If you try out one of BlueMoon’s recipes, let us know what you think @TridentMediaUK!