14 February Dinner - Valentine's

 
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Valentine’s Day can put a terrible pressure on us all, whether we subscribe to the hype or not!  If you decide to eat in, keep it easy and enjoy your evening with a good bottle of wine…  

We asked Chef Adam to recommend a simple yet impressive menu which works really well to share - designed to give maximum impact without any awful stress, his menu is easy to cook, really tasty and shows a bit of flare without too much pressure!  Guaranteed to make a good impression!

Tip:  Shellfish, we think, can be both impressive and slightly scary to prepare.  Don’t panic. Mussels are easy… simply check all your fresh mussels and discard any that are cracked or damaged. Scrub them well in cold running water to remove any barnacles and pull away any tendrils from the shells.  Finally, discard any shells that haven’t opened up after cooking.

The Menu

- Choose a glass of fizz or a beautifully mixed G&T with your go-to pre dinner nibbles

- Mussels with Cider, Smoked Lardons & Leeks

- Mint & Cardamom Crème Brûlée

- Pair this with an unoaked Chardonnay or a fruity Sauvignon Blanc

Check out the step by step videos or follow the recipes below... Good luck!

Ingredients for the Mussel Recipe:

2 whole shallots

1 leek

4 cloves of garlic

200 grams smoked

handful chopped fresh parsley

1 Tbsp fresh thyme

300 ml cider

1 kg fresh live mussels

100 ml double cream

Ingredients for the Crème Brûlée

200 ml milk

200 ml whipping cream

A few sprigs of fresh mint

5 eggs

3 cardamom pods

75 grams of castor sugar

Tip - If you don’t have a blow torch to brûlée the top - place under the grill instead!