Posted in: Recipes
The Food of Love: Tower’s Delicious Valentine's MealIt may seem like a mile off just yet but it’s never too early to start thinking about how to treat that special person in your life come Valentine’s Day. For most, heading out for a romantic meal at an expensive restaurant is the done thing however, an increasing number of star-crossed lovers are turning to lovingly prepared home-cooked meals as a way to impress partners come February 14. If you’d like to rustle up a romantic feast for your significant other but are struggling for inspiration then read on as we bring you three courses guaranteed to make your partner swoon…
Starter: Strawberry Balsamic Chutney and Goat Cheese Bruschetta
- Add a teaspoon of olive oil to a non-stick sauté pan along with the chopped spring onion and 1/2 clove minced garlic. Sauté for around 2 minutes until the spring onion is softened but not browned. Check out our guide to sautéing veg to perfection if you need a few pointers.
- Next, add the ripe strawberries, honey, salt, thyme, ground cinnamon and freshly ground black pepper and sauté over medium high until the mixture reaches a thick consistency.
- Continue to sauté over a medium heat for a further 1 minute before adding 1 1/2 tbsp balsamic vinegar. We recommend using heatproof utensil such as those found in the Tower Cerasafe Utensil Set with Carousel to keep the ingredients moving during cooking.
- Taste the chutney in the last minute of cooking. If it is too sweet add a little more balsamic vinegar. If it’s too sour, add a little more honey to your taste.
- Serve on toasted baguette pieces that have been brushed with garlic oil or garlic butter along with 115g goat’s cheese, lightly crumbled on top.
Main: Sea Bass with Chilli & Lime Glaze
- Preheat the grill to hot and place a sturdy baking tray under it.
- Using a juicer, extract the juice from around 4 limes and set aside.
- Make the glaze by placing all of the ingredients required in a mixing bowl and mix to combine – you can use an appliance such as the Tower 300W Stainless Steel Hand Mixer to save some time. Add a splash of red or white wine vinegar.
- Brush the skin side of each sea bass fillet with olive oil. Brush the flesh side with the glaze, making sure that you save 1 tsp for use later. Season well.
- When the tray is hot, carefully place the sea bass fillets on it, skin-side down. Slide back under the grill and cook for 4-5 minutes or until the fish is cooked through.
- While the fish is cooking, shred the spring onion and chill - the Tower Spudnik Spiraliser comes in handy here – then place in a small bowl with the remaining glaze and a splash of olive oil.
- Transfer the cooked fish onto warmed serving plates and coat each with the glaze, plus some spring onion and chilli to serve.
Dessert: Tiramisu with Honycomb Crunch
- Place the egg yolk into a mixing bowl with the caster sugar and vanilla paste and whisk until pale. Add the mascarpone and cream, then beat with an electric whisk until smooth and thick.
- Put the Kahlua and coffee in a bowl and dip in enough sponge fingers to cover the bottoms of 2 ramekins. Next, cover the sponge fingers with half the mixture, then repeat until the ramekins are full.
- Dust with a little cocoa powder and then chill in the refrigerator for at least 3 hrs or better still, overnight.
- To make the honeycomb, first lightly oil a large baking tray.
- In a heavy-based pan, gently heat the sugar and honey with a splash of water until everything has melted. Increase the heat and cook over a medium heat for around 3-4 minutes until the mixture becomes caramel in colour.
- Remove the pan from the heat, whisk in the bicarbonate of soda and then tip onto the baking tray to cool.
- Once cold, crush with a rolling pin or thinly slice into shards, then lightly scatter over the tiramisus to serve.
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