< PreviousLET’S CELEBRA TE Surprise your Valentine with dishes inspired by popular love phrases love bites 90 pg90-98_Valentines Day_Jan_Feb_2023.indd 9012/21/2022 1:19:46 PMLET’S CELEBRATE 91 Raspberry jellies with whipped coconut cream Tur n to 91 pg90-98_Valentines Day_Jan_Feb_2023.indd 9112/21/2022 1:19:48 PMLET’S CELEBRATE Spelt and pea risotto with artichokes 92 pg90-98_Valentines Day_Jan_Feb_2023.indd 9212/21/2022 1:19:48 PMLET’S CELEBRA TE Hot dates with cold feta and za’atar 93 pg90-98_Valentines Day_Jan_Feb_2023.indd 9312/21/2022 1:19:50 PMLET’S CELEBRATE G e t ah ead Cut down on prep time by buying ready-made baba ganoush and swirling it into the mashed potato. Pistachio dukkah crusted fillet steaks with baba ganoush mashed potatoes 94 pg90-98_Valentines Day_Jan_Feb_2023.indd 9412/21/2022 1:19:52 PMLET’S CELEBRA TE Lemon curd glazed salmon fillets 95 pg90-98_Valentines Day_Jan_Feb_2023.indd 9512/21/2022 1:19:54 PMLET’S CELEBRATE Turn to jelly RASPBERRY JELLIES WITH WHIPPED COCONUT CREAM Swap out the raspberries for any seasonal berries. Remember to refrigerate the coconut cream overnight otherwise it won’t whip. Prep time: 10 minutes (plus overnight setting time) Cook time: 5 minutes Makes: 2 1 x 400g tin coconut cream 500ml SpinneysFOOD Apple or Grape Juice ½ tbsp gelatine powder 60g frozen or fresh raspberries, plus extra for serving 1 Chill the coconut cream in the fridge overnight. 2 Whisk half the apple juice and gelatine together in a small bowl and set aside to bloom. 3 Combine the remaining apple juice and raspberries in a medium-sized pot over a high heat. Bring to a boil. Remove from the heat and whisk in the gelatine mixture. Stir until completely melted. 4 Pass through a sieve to remove any raspberry seeds, if desired, then pour into 2 x 250ml moulds. Refrigerate overnight to set. 5 Place the chilled coconut cream in a bowl. Using an electric mixer, whip the chilled coconut cream until soft peaks form. 6 Unmould the jellies by running the moulds under hot water then turn them out onto serving plates. 7 Serve topped with the raspberries and the whipped coconut cream on the side. Two peas in a pod SPELT AND PEA RISOTTO WITH ARTICHOKES Prep time: 20 minutes Cook time: 1 hour Serves: 2 1 small onion 1 garlic clove Small handful of SpinneysFOOD Fresh Coriander Small handful of SpinneysFOOD Fresh Parsley 200g pearled spelt 1 lemon 40g Parmesan cheese, plus extra shavings for serving 1 tbsp SpinneysFOOD Salted Butter ½ tsp SpinneysFOOD Fine Sea Salt 800ml vegetable stock 150g SpinneysFOOD Artichokes in Sunfl ower Seed Oil 150g frozen peas 100g SpinneysFOOD Mangetout, plus extra for serving To serve 10g fresh pea shoots 1 Finely dice the onion. Crush the garlic. Finely chop the herbs. Rinse and drain the spelt. Zest and juice the lemon. Grate the Parmesan. 2 Place a large non-stick pan over a medium heat and melt the butter. Add the onion and sauté for 5 minutes, or until soft and translucent. Add the garlic along with the salt and herbs. Add the spelt along with the vegetable stock. Simmer gently for 40 minutes, stirring every now and then. During the last 5 minutes, add the artichokes, frozen peas and mangetout. 3 Once all the liquid has been absorbed, remove the pan from the heat. Stir in the Parmesan, lemon zest and juice. Adjust the seasoning, if necessary. 4 Divide the risotto between two bowls and top with the pea shoots, Parmesan shavings and mangetout. Date night HOT DATES WITH COLD FETA AND ZA’ATAR These dates make an easy appetiser before a meal or serve them as a post-dessert cheese course. Prep time: 15 minutes Cook time: 10 minutes Makes: 16 16 SpinneysFOOD Medjool or Khodri Dates, seedless 45g SpinneysFOOD Za’atar 8 slices beef bacon 160g SpinneysFOOD Feta, chilled Handful of SpinneysFOOD Fresh Mint leaves SpinneysFOOD Mediterranean Extra Virgin Olive Oil, for drizzling 1 Preheat the oven to 180°C, gas mark 4. 2 Slice the dates lengthways on one side to create an opening. Spoon ½ a teaspoon of za’atar into the middle of each date. 3 Slice the beef bacon slices in half. 4 Wrap a strip of bacon around each date and secure it with a toothpick. Arrange evenly on a baking sheet and bake for 5 minutes. Remove from the oven and turn each one on its side. Bake for a further 5 minutes until caramelised. 5 Remove from the oven. Place a piece of feta and a couple of mint leaves on top of each bacon-wrapped date. Secure the feta and mint leaves to the dates with another toothpick. 6 Serve drizzled with the olive oil. Nuts about you PISTACHIO DUKKAH CRUSTED FILLET STEAKS WITH BABA GANOUSH MASHED POTATOES Prep time: 30 minutes Cook time: 50 minutes Serves: 2 For the baba ganoush mashed potatoes 2 medium aubergines 750g medium potatoes 50g SpinneysFOOD Salted Butter 85ml SpinneysFOOD Full Fat Milk 1 tsp SpinneysFOOD Fine Sea Salt 1 garlic clove 1 lemon 4 tbsp tahini paste 1 tbsp plain yoghurt 1 tsp sumac Large pinch of SpinneysFOOD Chilli Flakes SpinneysFOOD Mediterranean Extra Virgin Olive Oil, for drizzling For the steaks 50g Waitrose Cooks’ Ingredients Dukkah Spice Blend 50g slivered pistachios nuts 1 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil 2 x 120g SpinneysFOOD Angus Beef Fillets, at room temperature 2 tsp Dijon mustard To serve Steamed green beans 1 To make the baba ganoush, turn on a gas burner to medium-high. Place the aubergines directly over the fl ame. Using a pair of tongs, turn them every 5 minutes or so until tender and the skin is charred and crispy on all sides, approx. 20 minutes. If you don’t have a gas burner, you can do this over hot coals. 2 Remove the aubergines from the fl ame and place in a large colander over a bowl. Allow them to sit and drain for a few minutes until thoroughly cooled and all excess water has drained. 3 Meanwhile, peel and cube the potatoes. Place them in a large pot of generously salted water and place the pot over a high heat. Bring to a boil and cook for approx. 15-20 minutes, or until the potatoes are very soft. Drain and return to the pot. 4 Mash the potatoes and mix in the butter, milk and ½ teaspoon of salt. Set aside and keep warm. 5 Crush the garlic. Juice the lemon. 6 Once the aubergines are cool enough to touch, peel off the charred skin and discard. Place the fl esh in a medium-sized bowl and mash with a fork. Add the tahini paste, garlic, lemon juice, yoghurt, remaining salt, sumac and chilli fl akes. Mix well to combine. Stir through the mashed potatoes. Set aside and keep warm. 7 To make the crust, combine the dukkah and pistachios in a bowl. Set aside. 8 Preheat the oven to 200°C, gas mark 6. 9 Heat a large cast-iron pan over a high heat. Add the olive oil and cook each fi llet for 5 minutes on either side, or until caramelised and medium rare. Transfer to serving plates. Evenly brush the sides of the fi llet with the mustard and roll in the pistachio-dukkah mixture, pressing down fi rmly to secure the crust. 10 Serve the fi llet steaks with the baba ganoush mashed potatoes, green beans, a VEGGIE 96 pg90-98_Valentines Day_Jan_Feb_2023.indd 9612/21/2022 1:19:55 PMLET’S CELEBRA TE Miso caramel apple cake 97 pg90-98_Valentines Day_Jan_Feb_2023.indd 9712/21/2022 1:19:56 PMLET’S CELEBRATE drizzle of olive oil and an extra sprinkling of dukkah. You’re my main squeeze LEMON CURD GLAZED SALMON FILLETS Prep time: 10 minutes Cook time: 15 minutes Serves: 2 2 Irish organic salmon fi llets ½ tsp SpinneysFOOD Fine Sea Salt 2 tbsp Waitrose Duchy Organic Sicilian Lemon Curd 3 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil 200g SpinneysFOOD Tenderstem Broccoli ½ tsp SpinneysFOOD Sea Salt Flakes To serve SpinneysFOOD Black Pepper, freshly ground 1 lemon 1 Preheat the oven to 200°C, gas mark 6. Line a roasting tray with parchment paper. 2 Season the salmon fi llets with the salt then brush with the lemon curd. Place on the roasting tray and roast for 10-15 minutes, basting with the lemon curd every 5 minutes. 3 Meanwhile, bring a pot of salted water to a boil. Add the tenderstem broccoli. Cook for 2-3 minutes or until tender. Drain and divide between two serving plates. 4 Remove the salmon fi llets from the oven. 5 Sprinkle the fi llets with freshly ground pepper and serve alongside the tenderstem broccoli and slices of lemon. Apple of my eye MISO CARAMEL APPLE CAKE This miso caramel is a spin on salted caramel with the miso adding a salty note, which balances the sweetness of this cake perfectly. Prep time: 30 minutes Cook time: 30 minutes Serves: 4 For the miso caramel 165g SpinneysFOOD Fine Grain White Sugar 4 tbsp water 125ml single cream 1 tsp light miso For the cakes 2 Granny Smith apples 90g SpinneysFOOD Salted Butter, melted 1 large SpinneysFOOD Organic Free-Range Egg 190g plain yoghurt 190g SpinneysFOOD Light Muscovado Sugar 1 tsp vanilla extract 150g SpinneysFOOD Self-Raising Flour For the icing 120ml sour cream 200g full-fat cream cheese 1 tsp vanilla extract 50g SpinneysFOOD Super Fine Icing Sugar 1 To make the miso caramel, combine the sugar and water in a saucepan over a medium-high heat. Bring to a boil, without stirring, and cook until it takes on a deep amber-red colour. Remove from the heat and slowly pour in the cream, swirling the pan as you do. Add the miso and whisk to thoroughly combine. Set aside to cool. 2 Preheat the oven to 180°C, gas mark 4. Grease and line 3 x 12cm springform cake tins with baking paper. 3 Peel, core and slice the apples. Place the slices in a bowlful of lemon water to prevent them from browning. 4 Place the melted butter, egg, yoghurt, sugar and vanilla extract in a bowl and whisk to combine. Sift in the fl our and stir until smooth. 5 Divide the miso caramel in half. Then divide one half equally between the cake tins making sure to coat the bottom of each. Arrange the apple slices in two layers on top of the caramel, reserving a few slices for serving. Drizzle with the remaining miso caramel. 6 Divide the batter between the tins. Bake for 20 minutes, or until a skewer inserted into the middle comes out clean. Allow the cakes to cool for 10 minutes before turning out onto a wire rack to cool. 7 To make the icing, whisk together the sour cream, cream cheese and vanilla extract in a bowl until smooth then sift in the icing sugar. 8 Place one cake on a serving plate and spread a thick layer of the icing over the top. Place the second cake on top of the fi rst and repeat the process with the icing. Top with the fi nal cake. Spread a generous layer of icing over the top of the cake. 9 Decorate with the remaining apple slices and serve. R e cip es , f o o d st yl in g a n d p h o to g ra p h y by Th e K a te T in .c o m ChocOnChoc Chocolate Love Fancies ChocOnChoc I Love You Chocolate Message Mr Men Mr Perfect Hot Chocolate & Cookies Lindt Lindor Milk Chocolate heart Guylian Artisanal Belgian Chocolate Hearts Make your Valentine’s Day extra special with our selection of treats. Lemon curd makes a delicious sticky glaze for fish and chicken as the sugar caramelises during the cooking process. VEGGIE 98 pg90-98_Valentines Day_Jan_Feb_2023.indd 9812/21/2022 1:19:57 PMLittle cooks Celebrate a truly international Pancake Day with pancakes from France, Germany, Korea and more Korean hotteok with pecan cinnamon filling 99 pg99-103_Pancake Day_Jan_Feb_2023.indd 9912/21/2022 1:21:02 PMNext >