Valentines is here but this year cancel the reservation and treat the one you love to a delicious home-cooked meal with a little help from Appetite Direct.
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- Chateaubriand 600g
- New Potatoes 500g
- Four Peeled Portobello Mushrooms
- Two Plum Tomatoes
- Room Temperature Butter 250g
- Four Minced Cloves of Garlic
- Chopped Chives 2 tbsp
- Chopped Parsley 2 tbsp
- Zest of One Lemon
- Watercress 200g
- Good Quality Oil for Cooking
- Roasting Tin
- Mixing Bowl
- Chopping Board/Platter to serve
Pre-heat the oven to 180˚C and gently simmer the potatoes in a pan of water until tender.
Mix chopped herbs, lemon zest, garlic and butter. Season with salt and pepper and store at room temperature until needed.
Prime your beef with a good rub of oil and season with salt before carefully sealing off the meat in a hot frying-pan.
Place in the roasting tin and pop in the oven for 20-25 minutes.
Remove the root of the mushroom and add a dollop of the herby butter to the cap. Gently score a cross into the tomatoes, season with salt and oil. Place both on a baking tray and roast for 12-15 minutes.
Once the meat is ready to come out the oven add a knob of herby butter, spoon over cooking juices and let rest for 8-10 minutes.
Meanwhile take your potatoes, cut in half and fry in the herby butter until golden brown.
To serve carve the beef into six equal slices on a chopping board and dress with more cooking juices, herby butter and watercress. Gently remove the tomato skins and plate up the vegetables.
Light a candle, open up a bottle of red and enjoy!
Cupid’s Dark Chocolate Pots
- Dark Chocolate 100g
- Double Cream 250ml for dessert 150ml to serve
- Muscavado Sugar 40g
- A Vanilla Pod
- One Egg Beaten
- Raspberries 125g
- Mixing bowl
- Coffee Cups To Serve
Melt the chocolate in the mixing bowl and begin to heat up the cream, the sugar and the vanilla whisking gently to dissolve sugar
Once the cream has come to the boil pour in the melted chocolate. Let it sit for 30 seconds to 1 minute before briskly whisking to combine.
Take the saucepan off the heat and add the egg. Continue to whisk for one more minute before dividing between the coffee cup and place in the fridge to set.
To serve top the chocolate pots with whipped cream and raspberries. If you want to go the extra mile pop some homemade shortbread on the side to use as a dipper.
Make the pots the day before and bring them out the fridge an hour before serving for the perfect consistency.