When you want to impress your loved one just that little bit more, Valentine's Day is a great time to get out of your comfort zone in the kitchen and get cooking, Alison Lambert writes.
You are generally cooking for two so it need not be time-consuming, but it needs to have the wow factor! Remember that you are cooking to impress, so you need to tick all the right boxes when it comes to satisfaction.
Heirloom tomato, mozzarella and basil salad
This salad can only be made with the sweetest tomatoes, creamiest mozzarella and exceptional olive oil. Simplicity and quality are the key to this dish.
Ingredients
250-300g perfectly sun-ripened tomatoes, room temperature (if possible, mix up the varieties)
150g fresh mozzarella
10 basil leaves
sea salt flakes
freshly cracked black pepper
1 Tbsp balsamic vinegar
6 Tbsp extra virgin olive oil
Method
Slice the tomatoes into thickish rounds, and cut cherry tomatoes in half if using (it is good to have a variety).
Place on 2 plates and scatter over a little sea salt.
Tear the mozzarella into pieces and place over the tomatoes.
Do the same with the basil leaves and scatter over the mozzarella.
In a small bowl, mix together the balsamic vinegar, oil and a pinch of salt. Stir to combine and pour over the salad.
Serve immediately.
Beef Wellington
This is a classic dish that may take a bit more preparation than your average steak meal, but it never disappoints.
Ingredients
500g-600g fillet steak,trimmed of all sinew (silver skin)
2 Tbsp oil for cooking
1 Tbsp butter
300g mushrooms (anyvariety), finely chopped
1 shallot, finely diced
3 sprigs rosemary or thyme
1 tsp cracked black pepper
sea salt flakes
300g all-butter puff pastry
1 Tbsp Dijon mustard
1 egg yolk (for glazing)
Sauce
any beef trimmings
1 small onion, cut in half
1 clove garlic
small sprig rosemary
4 peppercorns
1 small mushroom
¼ cup red wine (optional)
1 beef stock cube
300ml water
Method
This recipe needs to be done in stages.
Stage 1: Prepare the beef. If your fillet of beef has a silver-looking skin still attached, you need to remove this by using a sharp knife with a pointy tip. Carefully but lightly insert the knife under the silver skin so that your blade goes across and under. Tilt your knife slightly upwards and move it along the silver skin. This should remove it easily. When it is all removed, put the fillet aside.
Put 1 tablespoon of oil In a medium-sized saucepan.
Add any meat trimmings and onion, saute to get a nice rich brown colour, add the wine and deglaze the bottom of the pan (remove any bits). Add the remaining sauce ingredients, lower the temperature to a gentle simmer and cook out for 30 minutes at least.
Stage 2: Heat a suitably sized fry pan to hold the beef. Rub the beef with a little oil and when the pan is very hot, add the beef. You are wanting to sear all the exposed surfaces of the beef. This will only take about 4 minutes. Remove.
Stage 3: On a board, finely chop 2 sprigs of rosemary leaves and sprinkle over your workbench. Add the cracked pepper and about 1 tsp salt, combine evenly and roll the beef in the mixture so that it is evenly coated. When it is cool, brush evenly with Dijon mustard. Set aside.
Stage 4: Add remaining oil and butter to the fry pan you used for searing your beef.
Add the shallot, mushrooms and 1 sprig of chopped rosemary. Season lightly with salt and freshly cracked black pepper. Cook so the mushrooms get coloured and all liquid is absorbed. Cool.
Stage 5: Roll the puff pastry so that it is 2cm longer than the beef and wide enough to go around it. It also needs to be 3-5mm thick.
Stage 6: Place the mushrooms evenly over the puff pastry, allowing 1cm from the edge. Place the beef on top and lift the sides of the pastry around the length of the beef until it meets in the middle. Pinch to enclose and secure the ends as neatly as possible.
Stage 7: Preheat the oven to 210degC.
Stage 8: Place a sheet of greaseproof paper on the base of a baking tray. Place the beef Wellington, seam side underneath, on the tray. Brush the egg yolk evenly all over the pastry. Cut a small incision in the top and chill for at least 15 minutes. Brush with any remaining egg yolk.
Stage 9: Bake in preheated oven for about 35 minutes. Use a meat thermometer to check the temperature of the fillet inside. It should be around 46-52degC, or just warm to the top lip, for a perfect medium rare. Allow it to rest for 5-10 minutes before carving.
Stage 10: Strain the sauce, keeping all liquid and discarding the rest. Return the stock to a clean saucepan and reduce until it lightly coats the back of a spoon.
To assemble: Place a spoonful of sauce on warmed plate and slice the beef Wellington into thick slices or 2 pieces.
Raspberry chocolate upside-down cake
Makes 2
I adore chocolate and I adore raspberries and when they are combined, it makes a heavenly pudding to finish (this one ticks all the right boxes)!
Ingredients
40g butter, softened
⅓ cup light brown sugar
250g fresh raspberries
⅓ cup flour
¼ cup unsweetened dark cocoa
¼ tsp baking powder
pinch sea salt flakes
¼ tsp vanilla extract
1 large egg yolk
3 Tbsp full milk
¼ cup cream
Method
Preheat oven to 170degC.
Melt 1 tablespoon of the butter and mix with 1 tablespoon of brown sugar. Divide between two ramekins and cover the bases attractively with the raspberries. Set aside.
Cream the remaining butter and brown sugar with a wooden spoon until light and fluffy. Stir in egg yolk, then sift in the dry ingredients and add the milk. Lightly mix together and divide the batter between the ramekins. Place the ramekins on a baking tray. Bake until a toothpick inserted in the centre comes out with only a few crumbs attached, about 25-30 minutes. I prefer it slightly underdone to give it more of a decadent texture.
Let it cool on a wire rack for 20 minutes. Serve with chocolate sauce and cream.
