The Best Guide for the TQ12 Area

Valentine's Menu

Valentine's Menu

Teasing, Tempting Taster Menu.

A selection of small elegant but sexy dishes, that won't leave you too full for fun.
Try this quick and easy (man friendly) menu, for maximum impact with minimum effort.

Blinis with caviar and crème fraîche
Blinis are available in most supermarkets or can be made ahead of time.

For the Blinis
300ml Milk
1 tsp dried yeast
50g plain flour, sifted
a pinch of sugar
4 egg whites
2 tbsp sunflower oil

For the topping
250g crème fraîche
100g caviar
1 bunch of fresh chives, finely chopped


Method
1.Gently heat the milk in a saucepan. Add the dried yeast to a large mixing bowl. Add the sifted flour to the yeast.

2. Slowly whisk the warm milk into the yeast mixture, making a smooth thick batter. Mix in the sugar.

3. Whisk the egg whites until soft peaks form. Using a metal spoon, gently fold the beaten egg white into the dough. Leave the batter to rest for at least 10 minutes.

4. Heat a heavy non-stick frying pan. Lightly coat with oil. Drop tablespoons of the blini batter into the pan, spacing well apart. Cook until bubbles appear on the surface of the blinis. Turn the blinis over gently using a palette knife or spatula and cook on the other side for a further 2 minutes.

5. When cool top with a tsp of crème fraîche and a little caviar, garnish with chives.


Figs with Parma Ham, Mozzarella and a honey dressing.
A rustic but sophisticated Italian Antipasti.

Ingredients
4 Figs
100g Parma Ham
100g Mozzarella cheese (preferably buffalo Mozzarella)

For the dressing
1 garlic clove, crushed
1 tsp French mustard
1 tsp wholegrain mustard
1 tsp Honey
100ml best Olive oil
25ml good Balsamic Vinegar
1/2 tsp salt
1/4 tsp freshly ground pepper


Method
1.Combine all the ingredients in a jam jar, make sure the lid is on tightly, and shake the living daylights out of it.

2. Leave it to sit for at least half an hour before serving to allow the garlic to infuse.

3. Cut a cross in the figs ¾ of the way down and squeeze the side gently so that the fig opens out, and place on your serving dish. Tear the mozzarella into bite size chunks and scatter around the figs. Drape the Parma Ham over and drizzle with a little of the dressing.


Asparagus with melted butter

Ingredients
6 Asparagus spears
25g Butter

Method
1. Trim the asparagus removing any of the woody stalk, bring a pan of lightly salted water to the boil and drop the asparagus in. Cook until just tender, about 3-4 minutes. Meanwhile gently melt the butter either in a pan over a low heat of for a few second in the microwave.

2. Drain the Asparagus and drizzle with the butter and serve immediately. Eat with you fingers for added sexiness.


Avocado and Chilli Salsa
More fun, sexy food to share and feed to each other.

Ingredients
1 Ripe Avocado, peeled and cubed
Juice of 1 lime
1 Tomato, finely diced
1 Red Chilli, deseeded and finely chopped
2 tbsp Olive oil

Method
1.Mix all of the ingredients and a serving bowl and set aside for 20 minutes to let the flavours infuse before serving with Tortilla chips.


Oysters with Lemon and Chilli.

Do not prepare these too far in advance. Serve 3 oysters each in their shells on a bed of crushed ice, with lemon wedges and Tabasco sauce to be added to your own taste just before you devour them. If raw Oysters aren't your thing try Oyster Rockafella wich is a herby crusted cooked version.


Champagne with berries

A simple way to make champagne (or sparkling wine, if your budget won't stretch) more sophisticated it to add a frozen raspberry to each glass. Keeping your champagne could while slowly releasing a sweet fruity flavour to compliment but not over shadow the wine.


Chocolate fondue
A fun way to share your eating experience, and what could be better that molten chocolate?

Ingredients
400ml double cream
0.5 tsp Chilli powder
0.5 tsp ground cinnamon
1 orange, grated zest
400g dark chocolate, 70% cocoa solids, chopped into small pieces
100ml Champagne, or sparkling wine

Method
1. Place the cream, chilli, cinnamon, and orange zest in a heavy-based medium saucepan and bring to the boil, stirring often.

2. Add the dark chocolate pieces and whisk well until smooth and glossy. Add the champagne and mix well.

3. Pour into a decorative serving bowl and place on a large dinner plate or round tray.

4. To serve, thread a selection of brownies (cut into 2cm cubes), strawberries, marshmallows, mini-muffins and an assortment of colourful fruit (kiwis, pineapple or papaya) onto skewers or cocktail sticks. Arrange these fruit skewers around the fondue pot