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Valentine's Menu for 4

Regular price £122.50

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Description

Whether you're having a romantic date night for two, cooking for four or celebrating Galentine’s with your girls you can mix and match these dishes to create your perfect menu. Whether that’s one, two or three course; simply choose a starter, main and dessert to create your ideal Valentine’s menu. We'll send you the very best ingredients, simple to follow instructions, ensuring all the preparation and timings are covered so that you get to spend quality time with your love. You’ll even learn some new skills and cooking tips that you can keep impressing your loved one with, time and time again!

Starters

Main Courses

Desserts

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OUR VALENTINE'S MENU:

STARTERS

Aphrodite’s Glazed Roasted Beetroot with whipped goats cheese and candied walnuts

Tandoori Chicken Lollipops with Cucumber and Mint Dipping Sauce

Steamed British Crab Claws with Parmesan and Chive Mayo

MAINS

Galician Bone-In Sirloin (to share) Served with Fondant Potato, Spring Greens and Red Wine Jus

UK Ex-Dairy Bone-In Sirloin (to share) Served with Fondant Potato, Spring Greens and Red Wine Jus

Our Yin and Yang Risotto. Squid Ink Risotto Topped with King Scallops

Roasted and Stuffed Butternut Squash Served with Wilted Spinach & Pumpkin Seeds

DESSERTS

Black Forest Chocolate Fondant with Cherry Cream

Cupids Raspberry Mousse

Pre-Made Vanilla Panna Cotta with Raspberry Coulis

Jess’s Menu Choice:
Aphrodite’s Glazed Roasted Beetroot with whipped goats cheese and candied walnuts
~
Our Yin and Yang Risotto. Squid Ink Risotto Topped with King Scallops
~
Black Forest Chocolate Fondant with Cherry Cream

Jess’s Tipple choice:
Champagne, always champagne!

Scott’s Menu Choice:
Steamed British Crab Claws with Parmesan and Chive Mayo
~
Galician Bone-In Sirloin (to share) Served with Fondant Potato, Spring Greens and Red Wine Jus
~
Cupids Raspberry Mousse

Scott’s Tipple choice:
Champagne with his crab, red with his steak and ideally a negroni (or two) to finish and a dusty head in the morning!

Aphrodite’s Glazed Roasted Beetroot with whipped goats cheese and candied walnuts:
Our Aphrodite’s Glazed Beetroot is simply irresistible. A zesty, thyme and balsamic glaze enriches the deep earthy flavours of beetroot. The whipped goat’s cheese adds a tangy, creamy richness to the dish, with the sweet, crunchy walnuts adding the perfect texture to impress your date.


Tandoori Chicken Lollipops with mint and cucumber dipping sauce:
Our Chicken Lollipops make the perfect sharing platter to start your romantic evening. The lollipops are bursting with flavour from our signature tandoori spice mix along with vibrant flavours of garlic, ginger and lime. Served with a cooling mint and cucumber yoghurt to complement the spiciness from the lollipops.


Steamed British Crab Claws with parmesan and chive mayo:
Our Steamed British Crab Claws are an indulgent treat to share with your valentine. The succulent, delicate crab claws are accompanied by a luscious parmesan and chive mayo which will set the romantic tone for your evening. And don’t worry about the method for making your own mayo or cracking the crab claws, we’ve got all of the instructions ready leaving with you new skills that you can use time and time again.

Galician Bone-In Sirloin (to share) served with fondant potato, spring greens and red wine jus:
Our Galician Sirloin is the perfect sharing main course for your Valentine’s celebration. This decadently marbled sirloin is accompanied with fondant potatoes which have a crisp golden exterior and a soft velvety interior. Fresh spring greens and a rich red wine jus complement the flavours perfectly. Don’t worry about timings for the sirloin, we’ve got you covered meaning you can impress your loved one with the meat cooked to their preference.

Provenance of our Galician Sirloin:
If you can appreciate a good piece of meat and you’re yet to try Galician steak then this dish will not disappoint. Sourced from northern Spain, Galician Blond or Rubia Gallega are cows that are at least 8 years old and as such the meat has a deeper flavour and more marbling. This dish provides you with the perfect opportunity to experience this delicacy from northern Spain in your own home, you’ll cook your steak on the bone to maintain moisture and flavour throughout the cooking process.

UK Ex-Dairy Bone-In Sirloin (to share) served with fondant potato, spring greens and red wine jus:
Our UK Ex-Dairy Sirloin is the perfect sharing main course for your Valentine’s celebration. The deliciously juicy sirloin is accompanied with fondant potatoes which have a crisp golden exterior and a soft velvety interior. Fresh spring greens and a rich red wine jus complement the flavours perfectly. Don’t worry about timings for the sirloin, we’ve got you covered meaning you can impress your loved one with the meat cooked to their preference.

Provenance of our UK Ex-Dairy Sirloin:
This beautifully aged bone-in sirloin will not disappoint. Farmed here in the UK the cows are put out to pasture for at least 4 years after their milking years. This allows the animal a better quality of life and it provides us with a much higher standard of meat, deep flavour and beautiful marbling. This is a sustainable approach to farming and one that we support wholeheartedly at The Host’s Pantry.

Our Yin and Yang Risotto, squid ink risotto topped with king scallops:
Our Yin and Yang Risotto is an exquisite dish. The creamy squid ink risotto has flavours that instantly transport you to the seaside. Beautifully contrasted with plump king scallops this is a show stopping dish to dazzle your love.


Roasted and Stuffed Butternut Squash served with wilted spinach & pumpkin seeds:
Our Stuffed Butternut Squash is the perfect decadent main for your Valentine’s meal. The roasted butternut squash is bursting with flavour from the garlic, chestnut mushroom and lentil stuffing, not forgetting the jewelled addition of dried cranberries adding a subtle tart yet sweet note to the rich filling. Served with wilted spinach with an added crunch from toasted pumpkin seeds. The most colourful dish to impress your love.

Black Forest Chocolate Fondant with Cherry Cream:

Our Black Forest Chocolate Fondant is a rich, luscious dessert to end your romantic meal. The soft and delicate sponge with an oozing chocolate centre, served with indulgent cherry cream and chocolate coated (and brandy soaked) fresh cherries is the perfect way to anyone’s heart!


Cupids Raspberry Mousse:

Our Cupid’s Raspberry Mousse is sure to put an arrow through your dates heart. The tangy yet creamy mousse has a beautifully light, refreshing texture and is served with crunchy white chocolate and pistachio shards for dunking. This is a luxurious lighter option to finish your romantic evening.


Pre-Made Vanilla Panna Cotta with Raspberry Coulis and Shortbread:

Our pre-made Vanilla Panna Cotta with Raspberry Coulis and shortbread is sourced from Gill’s Puddings in Market Drayton in the heart of the Shropshire Countryside. The delicate vanilla panna cotta is set on top of a tangy yet sweet raspberry coulis. All of Gill’s puddings are handmade and if you’re quick enough to hide the packaging, you could always pull this off as your own. We won’ tell if you don’t! Cooking three courses can be a big undertaking and this pre-made dessert offers you a decadent end to your meal, without any of the work.

Beetroot Goat’s Cheese and candied Walnuts:
• Baking Tray
• Kitchen foil
• Mixing Bowl
• Frying pan

Chicken Lollipops:
• 2 mixing bowl
• Sharp knife
• Spoon

Steamed Crab Claws:
• 1 large mixing bowl
• Whisk/electric whisk/food processor
• Sharp knife
• Pouring jug

Galician Bone In Sirloin & UK Ex-Dairy Bone In Sirloin
• Ovenproof frying pan/deep roasting tin
• Bowl
• Spoon/pastry brush
• Frying pan (ideally oven-proof)
• Baking tray
• 2 saucepans
• Foil

Yin and Yang Risotto
• Saucepan
• Frying pan
• 2 serving plates

Roasted and Stuffed Butternut Squash
• Baking tray
• Greaseproof paper
• Sharp knife
• Saucepan
• Kitchen string or foil
• Frying pan

Black Forest Chocolate Fondant
• Small paring knife
• Small bowl
• 2 ramekins/metal pudding mould
• 2 pyrex/glass mixing bowls
• Sieve
• 2 small saucepans
• Wooden spoon/spatula
• Hand blender/food processor
• Hand/electric whisk
• Serving plates

Raspberry Mousse
• Fine sieve
• 1 mixing bowls
• 1 small bowl/ramekin
• Blender/Hand blender
• Electric whisk
• Spoon

Vanilla Panna Cotta
• Mug
• Serving plates

These are staple kitchen cupboard ingredients that we do not include in the box.
Beetroot Goat’s Cheese and candied Walnuts:
• 1tbsp Olive Oil
• Sea Salt Flakes
• Salt and Pepper

Chicken Lollipops:
• 1 tbsp soy sauce
• salt and pepper

Steamed Crab Claws:
• Salt and pepper
• 200ml vegetable oil

Galician Bone In Sirloin & UK Ex-Dairy Bone In Sirloin
• Olive oil
• Salt and pepper

Yin and Yang Risotto
• 1 tbsp olive oil
• Salt and pepper

Roasted and Stuffed Butternut Squash
• 2 tbsp oil
• 1 tbsp oil (for serve task)
• 50ml water (for serve task)
• Salt and pepper

Black Forest Chocolate Fondant
• Cocoa powder
• 50g plain flour
• 100g caster sugar (50g for fondant, 50g for cherry cream)

Raspberry Mousse
• 40ml water

Aphrodite’s Glazed Roasted Beetroot
Prep time = 75-90 minutes (including at least 60 minutes of cooking time)
Serve time = 10 minutes
 
Tandoori Chicken Lollipops
Prep time = 15 minutes      
Serve time = 25 minutes
 
Steamed British Crab Claws
Prep time = 10 minutes
Serve time = 20 minutes
 
Galician & UK Ex-Dairy Bone-In Sirloin
Prep time = 60 minutes (including cooking time)
Serve time = 25 minutes
 
Yin and Yang Risotto
Prep time = 40 minutes
Serve time = 10 minutes
 
Roasted and Stuffed Butternut Squash
Prep time = 35 minutes      
Serve time = 30-40 minutes
 
Black Forest Chocolate Fondant=
Prep time =  45 minutes
Serve time = 12-15 minutes
 
Cupid’s Raspberry Mousse
Prep time = 25 minutes (at least 1-2 hours to set)
Serve time = 5 minutes
 
Pre-Made Vanilla Panna Cotta
Serve time = 5 minutes

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