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Recipe Card
Valentine's Day Menu
Create something extra special for your loved one this Valentine's day, with this special two course menu from our resident chef Hannah. Heart shaped pies followed by delicious chocolate fondant pudding.
Main Course: Love-ly Pies
These delicious steak and oyster heart-shaped pies are a love-ly way to start your meal.
Your partner is sure to be impressed!
Makes 2 pies.
Ingredients from British Corner Shop
- 1/2 a tin of Princes Button Mushrooms
- 180g (made up weight) of McDougall's Puff Pastry Mix
- 1/2 a tin of John West Smoked Oysters
- 100ml of Guinness
- 250g of Grants Premium Steak in Gravy
To be Sourced Locally
- 1 Egg Yolk - beaten
- Seasonal Vegetables to serve
Method
Heat the oven to 180°C.
In a bowl, mix the steak, oysters, mushrooms and Guinness and set aside.
Roll out the puff pastry and cut into four hearts using a pastry cutter or freehand (15-20cm wide).
Place 2 hearts on a baking tray and top with the steak mixture.
Paint the edge of the hearts with beaten egg yolk and cover with the remaining hearts.
Brush with egg yolk and bake until puffed and golden, approximately 25-35 minutes.
Serve with seasonal vegetables like creamy mash, purple sprouting broccoli, fresh asparagus and baby carrots.
Any leftover filling can be kept in the fridge for up to 3 days.
Dessert: Frisky Fondant
What better way to celebrate Valentine's Day than with a chocolate pudding?
This dessert has a secret ingredient - chilli powder!
Serves 2 generously.
Ingredients from British Corner Shop
- 100g of Green and Black's Maya Gold Chocolate
- 15g of McDougalls Plain Flour
- 60g of Silver Spoon Caster Sugar
- 1/2 a teaspoon of Schwartz Mild Chilli Powder
To be Sourced Locally
- 2 Egg Yolks - beaten
- 2 Whole Eggs - beaten
- 100g of unsalted Butter
- Thick Double Cream or premium Ice-Cream to serve
Method
In a bowl over a pan of simmering water, gently melt the butter, sugar and chocolate together before adding the chilli powder.
Whisk together to combine, stir in the egg yolks and whole eggs and then fold in the flour.
Pour into 2 (or 4) ramekins greased with butter and chill for a couple of hours.
When needed, bake for around 12 minutes at 180°C or until it wobbles and has a cracked top - it should not be solid!
Remove from the oven, rest for a few minutes and then turn out and serve with thick double cream or premium ice-cream.
Video - Chef Prepares Valentine's Day Supper
Watch British Corner Shop resident chef Hannah Freeman prepare these two recipes.
Recipe Date: 20th January 2012.