Sweet Valentine!

 

Hi there!

 

Today I am giving you my exciting menu for
your best Valentine’s evening.

It is very easy and quick to prepare so you don’t
waste a lot of time in the kitchen.
It is very light to eat so you don’t feel heavy or full afterwards; 
leaving you feeling relaxed to proceed with other pursuits ….

And it is all accompanied by the finest drinks to enjoy.

 


Rose Bouquet

 

SNACK

 

Caviar on Crackers

 

Ingredients

 

50gr   Salmon caviar
4        Oat small crackers
4        Kalamata olives

 

Preparation

 

1)   Put 2 crackers in 2 side plates.

2)   Divide the caviar among the 4 crackers.

3)   Cut the olives in half and remove the seeds.

4)   Place 1 half olive on each cracker.

 

The Caviar

The Caviar

 

Accompany with fine Champagne.
My favourite is a dry Veuve Clicquot Vintage or Privee

 

MAIN COURSE

 

Duck Breasts in Blackberry Sauce

 

Ingredients

 

2x130gr   Fresh duck breasts
8-10          Fresh baby sweetcorn
100gr       Fresh Blackberries
60ml        Blackcurrant juice
16             Fresh Blackberries

 

Preparation

 

1)   Place the duck breasts in a tin with a little water and oil
and cook in the oven at 220C for 40 minutes turning once.

2)   Purée and sieve the blackberries.

3)   Combine the puréed berries and blackcurrant juice in a pot
SS and boil until lightly thickened.

4)   Divide the sauce on two serving plates.

5)   Slice and fan the breasts onto the sauce.

6)   Garnish each plate with 4 corns and 8 blackberries between
SS(as in my picture).

 

The Duck

The Duck

 

Accompany with a rich Shiraz wine.
My favourite is Two Hands Lily’s Garden McLaren Vale in Australia

 

DESERT

 

Berry Jelly and Ice Cream

 

Ingredients

 

100gr    Mixed berries fresh or frozen
200ml   Cherry juice
2            Fine gelatine leaves
      Rich cream ice cream

 

Preparation

 

1)   Soak the gelatine leaves in cold water for 5 minutes.

2)   In a pot heat the cherry juice.

3)   Transfer the gelatine removing any water to the simmering juice.

4)   Leave for two minutes to dissolve stirring occasionally.

5)   Divide the berries into two bowls and pour the juice in them.

6)   Leave in the refrigerator  for a few hours to thicken.

7)   Serve by dipping the bowls in hot water to loosen the jelly
and turn them in to side plates.

8)   Top the jellies with the rich ice cream.

 

The Jelly

The Jelly

 

TO FINISH

 

My favourite rich dark chocolates : Aphrodite Handmade Chocolate Pods 80% Cacao
My favourite  traditional licqueur:   Drambuie

 

Have an exciting Valentine!

 

 

 

 

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