Eat Out, In Valentine’s Day

Eat Out, In this Valentine's Day

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Eat Out, In: The easiest and tastiest Valentine’s Day menu ever

The whole point of Valentine’s Day is to enjoy time with your other half. So if you choose to eat at home rather than visit a restaurant (who may well inflate their prices for the privilege of dining with them on February 14th!), you will want a menu that gives you maximum time together rather than hours slaving in the kitchen.

These delicious recipes deliver maximum
flavour but allow you to prepare ahead, so
that you can enjoy each other’s company.

 

This speedy salad takes only 5 minutes to prepare yet tastes divine. The mix of textures and the contrast between the sweet pears and the salty Stilton works beautifully.

Pear & Stilton Salad

Starter: Pear & Stilton Salad

Time required 5 mins.
Per portion: 493 Kcal, 39g fat (11.4g saturated)
Suitable for vegetarians
Serves 2

Mixed leaf salad 50g (2oz)
Chicory 1 head, halved, leaves separated and torn into large pieces
Conference pears 2, cored and sliced
Stilton cheese 75g (3oz), crumbled
Walnut pieces 25g (1oz)
Walnut oil 1 tbsp
Extra virgin olive oil 2 tbsp
Lime 1, juice only
Salt and freshly ground black pepper
Par-baked rolls 2, warmed, to serve, optional

1 Put the prepared salad and chicory leaves in a bowl. Add the pears to the bowl with the Stilton followed by the walnut pieces. Drizzle with the oil and lime juice, mix gently and season with salt and pepper.

2 Arrange the salad neatly in the centre of two large plates and serve at once with a warmed par-baked roll per person.

Recipe taken from Clever One Pot cookbook.

 

Cod loin is a really meaty fish, which works brilliantly with Pancetta. The veg is cooked in the oven with it, so all you need to do is heat a pre-prepared packet of rice or mixed grains and your whole meal is done.

Cod in pancetta

Main: Roasted Cod Loin wrapped in Pancetta

Time required 30 mins.
Per portion: 358 Kcal, 23g fat (4.8g saturated)
Serves 2

Cod loin 2 pieces, 150–175g (5–6oz) each
Smoked sliced pancetta 8–10 slices, weighing about 50g (2oz)
Olive oil 2 tbsp
Salt and freshly ground black pepper
Asparagus tips 125g (4½oz), trimmed
Ready-to-eat mixed grains 250g packet (found in the couscous/rice aisle of the supermarket) to serve, optional
Light mayonnaise 2–3 tbsp
Lime ½–1, juice only

1 Preheat the oven to 200°C/400°F/Gas 6. Generously wrap the cod loins in pancetta. Drizzle a little oil in a roasting tin and pop the cod loins on top of the oil. Drizzle the loins with a little more oil, season with pepper and roast in the oven for 10 minutes.

2 Meanwhile, tip the remaining oil into a plastic food bag. Add the asparagus tips and season with salt and pepper. Shake gently so the asparagus is lightly coated in oil.

3 Remove the cod loins from the oven, baste the pancetta with the juices in the pan and add the asparagus spears, making sure they are in a single layer. Roast for a further 8–10 minutes until the cod loins are cooked through and the asparagus is tender.

4 Heat the mixed grains (if using) in the microwave according to the packet’s instructions. Flavour the mayonnaise with lime juice, adding it gradually so it doesn’t split the mayonnaise, and season with salt and pepper to taste.

5 To serve, set a spoonful of mixed grains on each plate, pop the cod loin on top and arrange the asparagus spears neatly to the side. Serve at once with the lime mayonnaise.

Recipe taken from Clever One Pot cookbook

 

Make ahead and chill until you’re ready to pop it into the oven and then take time to saviour this decadent treat, served warm with a good drizzle of ready-made custard.

Marmalade Bread & Butter Pudding

Dessert: Marmalade Bread & Butter Pudding

Time 45 minutes.
Per portion: 574 Kcal, 25g fat (13g saturated)
Suitable for freezing
Suitable for vegetarians
Serves 2

White bread 6 slices, crusts removed
Butter 40g (1½oz), softened
Marmalade 2 tbsp
Caster sugar 2 tbsp
Sultanas 2 tbsp
Eggs 2
Milk 200ml (7fl oz)

1 Preheat the oven to 190°C/375°F/Gas 5 and lightly butter a 600ml (1 pint) pie dish.

2 Spread the bread with butter and then with the marmalade and then cut each slice of bread into four triangles. Arrange the triangles in the prepared dish, sprinkling the layers with sugar and sultanas.

3 Beat the eggs and milk together in a jug, then pour into the dish. Bake in the oven for about 30 minutes until golden brown and set. Serve warm.

Recipe taken from Fantastic Food For Less cookbook.

 

Have a Happy Valentine’s Day.

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Read blog on the Dairy Diary website.

 

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