Tuesday, 15 February 2011

Valentines Day.

Although not strictly student cooking, and not strictly cooked by me, I thought I must show you the lovely meal that Ben cooked for Valentines Day, and the recipes he followed. It was lovely to have a night off from cooking, and especially lovely to have such a wonderful feast cooked for me. We started with griddled langoustine (BBC Good Food), which were served with a hazelnut and parsley dipping sauce. The sweetness of the sauce went well with the shellfish, which were a great choice as a light starter.

This was followed by roast quail served on a bed of pureed parsnips and potatoes with buttered spinach and a delicious plum sauce. The plum sauce recipe is from the BBC Good Food website and was initially meant to accompany duck breast, but it went very well with the quails, which were a real treat, simply cooked in the oven at 190C for 20 to 25 minutes.

Pudding was a no cook Chocolate Tart, with a sweet biscuity base that offset the bitterness of the chocolate nicely, served with a dollop of crème fraiche and a scatter of raspberries. This rich dessert provided the perfect ending to an indulgent meal, as is fitting for a Valentine’s Day. The best thing about the menu, other then it tasting delicious of course, was that it was planned in a way that meant Ben didn’t have to spend too much time in the kitchen during the meal. Thank you baby.

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