Valentine’s Supper menu sorted.
If you’re planning a romantic night in this Valentine’s and you’re looking for the perfect recipe to cook for your loved one, then stand by, we have you covered. With the help of our friends over at Ruby & Kind we’ve got the perfect Valentine’s supper menu sorted.
Baked Somerset Camembert Starter.
For the perfect start to a romantic dinner, Chalk Hill delicious focaccia is an ideal foil for this soft full flavoured camembert.
You will need…
1 Somerset Camembert 220g
1 loaf Chalk Hills Bakery Rosemary & Sea Salt Focaccia (or similar) 300g
10g of Fresh rosemary
100g Onion marmalade
Prep time: 5 minutes. Cooking time 5 minutes. Skill level: easy. Contains gluten/dairy
Here’s what to do…
- Pre-heat the oven to 200c / fan 190c / gas mark 5
- Remove the Camembert from the fridge 30 minutes before cooking. Unwrap and allow to breath
- Use a small knife to score the camembert with a cross from edge to edge
- Take sprigs of rosemary and push into the cheese
- Take the focaccia and place the camembert on top in the centre, using a small knife to cut around the cheese. Remove the middle from the focaccia and cut into wedges
- Push the camembert into the hole in the focaccia and place the focaccia on a baking sheet
- Bake in the oven for around 5 minutes before removing
- Use a small spoon or table knife to carefully pull back the rind of the cheese
- Serve as is, on a plate with a dollop of onion marmalade. Perfect to tear and share.
Tip: Once removed from the oven, cover loosely with a sheet of tin foil to keep warm until you are ready to devour it.
Parmesan and lemon crusted Sea Bass with Pesto Spaghetti
You will need…
2 Sea Bass Fillets
40g Panku bread crumbs
1 lemon
20g Parmesan cheese
5g Dried oregano
120g Dried spaghetti
20g Pesto
50g Fresh baby leaf spinach
100g Vine cherry tomatoes
50g Sun dried tomatoes
Small bunch of basil.
Prep time: 15 minutes. Cooking time: 20 minutes. Skill level: Medium. Contains gluten/nuts/egg
Here’s what to do…
- Preheat an oven to 200c / fan 190c / gas mark 5
- Bring a pan of lightly salted water to the boil
- Place the breadcrumbs in a bowl and add the oregano and a drizzle of olive oil, a pinch of salt & pepper and the parmesan
- Using a fine grater, carefully grate the zest from the lemon and add to the breadcrumbs
- Place the Sea Bass on a lightly oiled baking sheet skin side down, cut the lemon in half and squeeze the juice over the sea bass
- Spoon the breadcrumb mixture evenly over the sea bass fillets and compact down gently with your hand
- Place the Sea Bass into the oven for 16 minutes
- Add the spaghetti to the boiling water and allow to cook for 7 minutes before draining
- Put the cooked spaghetti back in the pan along with the pesto, spinach and a glug of olive oil and cook over a moderate heat for 3 to 4 minutes allowing the spinach to wilt
- Roughly chop the cherry tomatoes and sun-dried tomatoes and add to a pan along with a good glug of olive oil and a good pinch of salt. Cook over a moderate heat for 8 minutes stirring all the time
- Roughly tear the basil and add to the tomatoes
- Spoon the spaghetti onto the plate and place the sea bass on top with a spoonful of the tomato compote off to one side.
Tips: You can make the tomato compote ahead of time and simply reheat when ready to serve
If you’re looking for Valentine’s inspired cookware, one of the first ports of call has got to be The White Company who have the sweetest heart shaped stoneware collection. For these and all the other items used in this foodie shoot click the links below.
With thanks to Ruby & Kind for another fab recipe to follow. To catch more of their recipes and food delivery service click here.