Happy Valentine’s Day

Happy Valentine’s Day


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So it’s Valentine’s day and the really simple way to cook up a treat for your loved one is to use the BBQ. Guaranteed to impress, and you won’t have a mess in the kitchen to clean-up; what’s not to love!? Each course took me no longer than 20 minutes to prepare and cook, apart from the sweet potatoes, but if you put them on the BBQ while as you heat up the wok for the first course, they will be cooked by the time you’ve eaten the first course and are heading out to grill the steak.

My menu for tonight is Prawn Linguine for first course, Flat Iron steak with Sweet Potato mash and Tomato Salad for main course, and the fluffiest, lightest Orange Madeleine’s with molten Chocolate and Pistachios for dessert. Sound good? Let’s get started!

Prawn Linguine

Ingredients

  • 2 tbsp rapeseed oil
  • 1 tbsp dried chilli flakes
  • 2 garlic cloves, diced
  • 250g raw king prawns, shell on
  • 100g cherry tomatoes, halved
  • Bunch of parsley, chopped
  • Good splash of white wine
  • 100g linguine
  • ½ bunch of basil

Method

    1. Preheat your BBQ for 250c semi-direct heat, with the wok under the lid, vents open as applicable.
    2. Bring a large pan of salted water to the boil and cook the linguine per the instructions on the packet.
    3. Drizzle 2 tbsp of rapeseed oil around the wok and add the chilli flakes and chopped garlic.
    4. Cook for 30 seconds before adding the prawns, 2 tbsp of rapeseed oil and a sprinkle of sea salt flakes.
    5. Cook for another 30 seconds then add the cherry tomatoes, the chopped parsley and a good dash of white wine.
    6. Make sure you turn and flip the prawns in the wok to cook evenly and once you’re happy remove from the BBQ.
      *Remember the heat of the wok will continue to cook the prawns slightly while you do the next step.
    7. Drain the water from the pasta but reserve a little. Toss the linguine straight into the wok with the prawns and add a little of the cooking water to help make a delicious pasta sauce with the cooking juices from the pan.

Flat Iron Steak with Sweet Potato Mash & Tomato Salad

Ingredients

  • 1 x 450g Flat Iron steak, at room temperature
  • 3-4 medium sweet potatoes, oiled
  • 1/2 tsp Dijon mustard
  • 1 tsp fresh lemon juice
  • 2 tsp cold pressed rapeseed oil
  • 1 clove of garlic, finely chopped or grated
  • 40g pine nuts, toasted in a dry frying pan
  • 1 chilli, diced very small (optional)
  • zest of 1/2 a lemon
  • 2 tbsp capers, drained of their brine
  • 75g cherry tomatoes, cut in half
  • 1/2 bunch of fresh basil, torn large
  • sea salt flakes and freshly ground black pepper

Method

  1. Preheat your BBQ to 250c 50:50 heat with the lid down, vents open as applicable.
  2. Place the sweet potatoes on the grill just over the line of direct heat. They need indirect roasting heat to bake through, but by putting them as close to the heat as possible without being over the heat, they will cook at their quickest. Close the lid and roast for 30 minutes or until soft to the touch. Remove and hold somewhere warm in their skins.
  3. To make the tomato salad start by combining the mustard, lemon juice, oil and garlic in a large bowl. Then add the remaining ingredients, except the basil, and lightly toss to combine. Leave to one side.
  4. Oil and season the steak with a of cold pressed rapeseed oil and sea salt flakes and cracked black pepper. Place oiled side down on the grill, over the heat, and oil and season the second side. Close the lid and cook for 2-3 minutes.
  5. The steak is ready to turn when it doesn’t stick to the grill. Once this is happening, flip the steak and use your Superfast temperature probe to check the progress of your steak. Replace the lid.
  6. This cut of beef needs to be served cooked less than medium. For Rare cook it to 45c and allow to rest, for Medium cook to 57c and allow to rest.
  7. As the steak rests, skin the sweet potatoes in a bowl and lightly mash using the back of a fork.
  8. Finish the salad by adding the torn basil leaves and give a final toss.
  9. Slice the rested steak and serve on a pillow of sweet potato mash, with a handful of tomato salad tumbled to the side.

Orange Madeleine’s with Molten Chocolate and Pistachios

Ingredients

  • 100g unsalted butter, melted and allowed to cool, plus extra to coat the moulds
  • 3 large eggs
  • 115g caster sugar
  • 115g plain flour, plus extra to dust the moulds
  • grated zest of 1 orange
  • 100g dark chocolate
  • 50g pistachio nuts, roughly chopped

Method

  1. Preheat your BBQ to 200c indirect roasting heat, with a pizza stone set in the middle of the indirect roasting zone. Replace the lid, and open the vents as applicable
  2. Heat the butter in a pan, over a medium heat. Once melted, remove from the heat and allow to cool slightly.
  3. In a large mixing bowl add the eggs and sugar. Using an electric whisk, whisk the eggs and sugar for about 5 minutes, or until you can leave a figure 8 when the beaters are stopped and you lift some of the mixture up to make a figure 8.
  4. Sift the flour over the top of the egg sugar mixture and gently fold in. Part way through mixing in the flour, add the melted butter and orange zest, and continue folding in until the mixture is thoroughly combined.
  5. Lightly butter each shell mould and lightly dust with flour. Tap the tray to remove the excess flour.
  6. Using 2 teaspoons, spoon mixture into the moulds, leaving a little for rising.
  7. Place the tray on the pizza stone in the middle of your barbecue and bake the for 12 minutes, or until the madeleines are lightly golden in appearance and springy to the touch.
  8. Remove from the BBQ and turn out onto a wire cooling rack.
  9. Set a pan with 1cm of water in the bottom, over a medium high heat. Break up the chocolate into pieces and set in a glass/ceramic bowl that is big enough to sit in the pan but not go low enough to touch the water. With the water at a boil, remove the pan from the heat and allow the residual heat to melt the chocolate.
  10. Arrange your still warm madeleines in a bowl. Use a spoon to drizzle over some of the melted chocolate and pour the remaining into a small bowl for additional dipping!! Sprinkle the plated madeleines with the chopped pistachios and serve!

A beautiful yet simple prawn paste dish to start with, steak cooked to perfection, served with a sweet potato mash and vibrant tomato salad on the side, and finished off with a sharing dish of madeleines drizzled with chocolate and more chocolate on the side for dipping – what’s not to be impressed with?! You may even get some extra brownie points!!

Happy Valentine’s Day!

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