Last year was easy, all you had to do was book a table at a great restaurant. Given all the restaurants are closed this year, it’s time to be creative and what better way to show your other half you care than with a home-cooked meal?
We’ve come up with a delicious menu that is so simple even our co-founder Stephen can make it! It’s fresh and vibrant, and goes really well with a glass of pink wine! No special skills required, no fancy ingredients, and a brilliant result. Joyeuse Saint Valentin !
MENU (For 2)
Burrata, fennel and pink grapefruit
Step 1 and 2 can be prepared a few hours in advance. Step 3 and 4 can be done right before serving (they will only take a few minutes).
- 2 whole Burrata (La Latteria deliver in London, also available from Waitrose)
- 1 pink grapefruit
- 1 bulb of fennel
- 1 teaspoon pink peppercorns
- Good quality extra virgin olive oil
- Salt & pepper
- Slice the fennel in half removing and keeping the fronds for garnish. Remove the outer layer that will be tough, then remove the root and finely slice the fennel using a very sharp knife or a mandolin.
- Next segment the grapefruit (you can peel and slice if you prefer).
- In a bowl toss the grapefruit and fennel in a good drizzle of olive oil, salt and pepper and set aside.
- Drain the burrata and place on your serving plate, drizzle with a little olive oil and season with salt & pepper. Then sprinkle some pink peppercorns on top. Layer the grapefruit & fennel next to the Burrata and garnish with fennel fronds.
Prawn linguine with chilli & garlic
This recipe has to be done last minute, but by the time the pasta is cooked your sauce will be ready. Just make sure you have all your ingredients handy.
- 300g fresh linguine (dried is also fine)
- 500g raw king prawns, peeled
- 1 red chilli, thinly sliced with seeds in (remove them if you don’t want the dish too spicy)
- 2 cloves of garlic, thinly sliced
- 200g cherry tomatoes, sliced in half
- 150ml Mirabeau Pure
- 1 lemon cut in half
- 1 large handful parsley
- Cook the linguine according to the packets instructions until about 90% done, remove and drizzle with olive oil to keep from sticking together.
- Meanwhile heat a pan over a medium heat, add the prawns and season with salt, as they start to turn pink on one side add the garlic and chilli and toss in the pan. They’ll soften slightly and you’ll get the big smells coming out of the pan.
- Add the wine and simmer for a few minutes, once slightly reduced, add the pasta and toss together. Season to taste with salt and pepper and a good squeeze of lemon. Finish with a sprinkle of torn parsley and serve asap. Garnish with more parsley.
Fondant au chocolat
This melting -in-the-middle chocolate cake is such a crowd-pleaser. Step 1 and 2 can be done a few hours in advance. When you’re ready for dessert, take the batter out of the fridge and get on with step 3.
- 140g dark chocolate (70% cocoa)
- 110g butter
- 40g double cream
- 25g flour
- 60g corn-starch
- 50g golden sugar
- 4 eggs
- 5g butter for greasing
- 1 tub of the best vanilla ice cream you can find
- 20g roasted and crushed hazelnuts
- Beat the eggs and sugar until the mix becomes light and pale, sieve in the flour and corn-starch and beat again.
- Meanwhile melt the chocolate and butter over a bain-marie and add the cream. Add the chocolate mix to the egg mix and fold until completely incorporated and smooth. At this point we’d put the mix in the fridge as it will make it easier to handle for the next stage.
- Take two ring moulds (ramekins are just as good) and butter them. When ready to bake, preheat your oven to 180°C, fill the moulds halfway with the mixture and bake for 6-7 minutes. Remove and serve immediately.
- If using ramekins just pop some ice cream on top and serve on a plate. If in a ring mould, carefully remove the mould and using a fish slice, lift your fondant onto a plate and serve next to a scoop of ice cream and garnish with hazelnuts.
Valentine’s Spritz Cocktail
The perfect Valentine’s Day cocktail, featuring our Dry Gin and sparkling rosé La Folie.
- 50ml Mirabeau Dry Gin
- 50ml Peach Liqueur
- Top up with Mirabeau La Folie
- To garnish: pomegranate seeds (or berries) and sprigs of thyme (forever!)
- Mix the Mirabeau Rosé Gin and Peach Liqueur over ice in a cocktail mixer.
- Split them between two flûtes and top up with La Folie sparkling rosé.
- Garnish with pomegranates or berries and thyme. Look lovingly into each other’s eyes and celebrate your perfect journey together. Santé !