Valentine's Day Recipes
Starter
Scallops with a Sesame Crust & Chocolate Dressing
Ingredients
25g unsalted butter
½ large leek, thinly sliced, washed thoroughly and drained
Salt and freshly ground black pepper
8 scallops, trimmed and roe removed
2tbsp sesame seeds
1tbsp olive oil
For the chocolate dressing
1tbsp rice vinegar
2tbsp sake
2tbsp soy sauce
15g dark chocolate (about 50% cocoa solids), chopped
Method
1. Melt the butter in a large frying pan over a low heat, add the leek, season it with salt and pepper, then cover with a lid and cook gently for 5 minutes or until softened
2. Rinse the scallops thoroughly, then pat dry on kitchen paper and season on both sides. Tip the sesame seeds onto a plate and press the flat side of each scallop into them
3. For the chocolate dressing, pour the vinegar, sake and soy sauce into a small saucepan and heat to a simmer. Remove the pan from the heat, add the chocolate and stir until it has melted and become smooth
4. Heat the oil in a large frying pan over a medium heat and add the scallops, flat-side down. Fry them for about 30 seconds on each side, depending on their size, or until just tender and lightly golden. Serve immediately on a bed of the warm leeks with a drizzle of the chocolate dressing and the rest alongside
Gü tip: Don't be tempted to overcrowd the pan or the temperature will drop and the scallops will boil rather than caramelise, so do this in batches or two pans if necessary
Main
Pan-Fried Duck on Polenta with Chocolate Orange Sauce (picture top)Ingredients
250ml milk
40g quick-cook polenta
Salt and freshly ground black pepper
2 duck breasts (about 200g each)
½ radicchio or 1 baby gem lettuce, cut in half lengthways, or wide strips of Swiss chard leaves
1tbsp olive oil
For the sauce
1tbsp caster sugar
1½tbsp red wine vinegar
100ml orange juice
200ml hot chicken stock
25g dark chocolate (about 50% cocoa solids), chopped
Finely grated zest of ¼ orange
15g unsalted butter
Method
1. To make the sauce, first tip the sugar into a deep saucepan and add 1 tablespoon of water. Heat gently for 3-4 minutes without stirring until the sugar has dissolved and turned a golden brown colour. Carefully (because it will splutter), pour in the red wine vinegar, let it bubble and then reduce by half. Add the orange juice and stock and let it reduce again, this time by more than half, and set aside
2. Pour the milk into a large saucepan and bring to the boil. Add the polenta in a steady stream, whisking continuously until it thickens and then continue stirring for a further minute. Remove the pan from the heat, season with salt and pepper, cover and set aside
3. Season the duck breasts on both sides, then sear, skin-side down in a large frying pan or griddle pan over a high heat. Cook for 8-9 minutes on each side (slightly less if you want the duck rarer, or slightly more if you like it more well cooked). Set aside in a warm place for 10 minutes to rest
4. Drizzle the radicchio, baby gem lettuce or Swiss chard with the oil, season and place on a griddle pan or frying pan. Cook for only about 30 seconds on each side or until just wilted
5. Return the pan of sauce to the heat and bring it back to the boil. Finish the sauce by whisking in the chocolate, orange zest and the butter and season
6. Divide the polenta between 2 warmed soup plates and add the wilted leaves. Slice each duck breast and place on top, then spoon over some chocolate sauce and serve immediately
Gü tip: Go to a good butcher and buy pigeon or guinea fowl breasts as an alternative to the duck. Some steamed green beans instead of the radicchio also work well, as does good old mashed potato in place of the polenta
Dessert
Gü After Dark Hot Chocolate SouffléIngredients
1x pack of Gü After Dark Hot Chocolate Soufflés
Method
1. Simply pop in an oven, pre-heated to 160 degrees for 12 minutes.
2. Serve and enjoy!