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On 14th February Valentine’s Day, show your loved one you care, by cooking a romantic three course mea, that is sure to impress and make them feel very special. Follow our Deelux Dine For
Two, Valentine’s Day menu with a starter of melon with serrano ham, a delicious main of course steak with chunky chips & horseradish cream and yummy Eton Mess dessert.
Melon with serrano ham
1/4 honeydew melon
6 slices of thin serrano ham
1.Rinse the melon and pat dry.Cut the melon in half , remove seeds and cut away the rind. Cut into 1 1/2 inch cubes
2.Cut ham slices in half and wrap each melon cube with ham.
3.Use wooden cocktail sticks to hold in place.
5.Prepare and serve the starter last minute for best results.
Steak with chunky chips & horseradish cream
1-2 tbsp horseradish
500g floury potato
2 thick sirloin steaks
2 tbsp chopped chives
100 creme fraiche
Salt and pepper, to taste
1.Heat the oven to 200C/fan 180/gas mark 6.Cut the potatoes into chunky chips, leaving the skin on. Dry with kitchen paper, then tip into a roasting tin. drizzle over 2 tbsp olive oil and shake
the tin to coat the potatoes. Sprinkle with pepper and roast for 40-45 minutes, shaking the tin halfway through the cooking time. Season lightly with salt when they are cooked.
2.Season the steaks all over and rub in a little olive oil. Mix the creme fraiche with horseradish and half the chives, salt and pepper.
3.When the chips are almost done, heat the grill to high and grill the steaks for 2-3 minutes on each side, depending on how you like them cooked and their thickness. Serve each steak with a
pile of chips and a dollop of horseradish cream. A green salad with the remaining chives is the perfect accompaniment.
Eton mess dessert
2 large egg whites
120g caster sugar
500g strawberries, hulled and chopped
450ml double cream
1 tbsp icing sugar
1.Heat the oven to 120C/100C fan/gas mark 1. Line a large baking tray with parchment paper. Whisk the egg whites in a clean bowl using an electric whisk or food mixer until they reach stiff
peaks, then add the sugar in 3 lots, re-whisking to stiff peaks every time. Spoon dollops of the mixture onto a baking parchment, cook on the botto shelf of the oven for 1hr-1hr 15 mins until the
meringues are completely hard and come off the paper easily. Leave to cool.
2.Blitz 1/3 of the strawberries to make a strawberry sauce. In a large bowl whisk the cream with the icing sugar until it just holds it shape. Roughly crush 3/4 of the meringues and tip them in
with the chopped strawberries and stir, then swirl through the strawberry sauce. Dollop into bowls then crush the remaining meringues,sprinkling the pieces over top then serve.