Romantic 3 Course Dinner for Valentine's Day

We at Knights are all about love........the love of great food and sharing it with people we love.

Whether it's cooking a delicious meal, taking home a tasty delight to share or putting together a beautiful gourmet gift hamper, we can help you make Valentine's Day special for you and your loved ones.

Here's some recipe ideas for a romantic dinner........

Smoked salmon with prawns, horseradish cream & lime vinaigrette

This stunning starter can be assembled ahead, then topped with dressed leaves just before serving

1 tbsp crème fraîche

1 tsp horseradish sauce

4 slices smoked salmon

10 large cooked prawn, peeled but tails left on

For the salad

juice 1 lime, finely grated zest of ½

1 tsp clear honey

½ tsp finely grated fresh ginger

2 tbsp light olive oil

2 handfuls small leaf salad

Mix the crème fraîche with the horseradish and a little salt and pepper. For the dressing, whisk the lime juice and zest with the honey, ginger and seasoning, then whisk in the oil. Lay the smoked salmon and prawns on 2 plates, then top with a dollop of the horseradish cream. Toss the salad in most of the dressing and pile on top. Drizzle the remaining dressing around the plate and serve.

Steak with mushroom puff tartlets

These are sort of deconstructed Beef Wellingtons, but the result is much lighter and crisper

100g puff pastry

1 tbsp olive oil, plus a little extra

1 shallot, finely chopped

100g mushroosm, chopped

1 tsp chopped thyme, plus sprigs to decorate

3 tbsp port or Madeira

1 tbsp double cream

2 of your favourite steaks

Heat oven to 200C/fan 180C. Cut out 2 x 12cm circles using a cutter, or by scoring around a saucer. Score a circle 2cm in from the edge, then prick the pastry inside the border. Lift onto a baking tray, then bake for 20-25 mins or until golden and puffed. Press the risen middles down a little, ready for the filling. Can be made a day ahead, then reheated in a hot oven.

Heat the oil in a pan, add the shallots, then fry until softened. Add the mushrooms and thyme, then fry until mushrooms are softened and any liquid almost gone. Add the port or Madeira, then bubble for 2 mins. Add the cream, simmer for 1 min more until the sauce is slightly thickened, then set aside.

Rub the steaks with a little oil and seasoning. Heat a griddle pan until hot, then cook the steaks for 2-3 mins on each side (depending on their thickness) for medium rare, a little more if you like your steaks well done. Cover the steaks with foil, then rest them for 10 mins.

Reheat the tartlets. Warm the mushroom mixture over a low heat. Set the tartlets on warm plates, then spoon over the mushroom mixture. Sit the fillet steaks on top with a sprig of thyme.

Chocolate & almond puds with boozy hot chocolate sauce

These make-ahead puds are easy, but look glamorous

50g butter, softened, plus extra for the moulds

25g toasted flaked almonds, chopped

50g caster sugar

1 egg

25g self-raising flour

25g ground almonds

1 tbsp cocoa powder

2 scoops vanilla ice cream, to serve

For the sauce

50g dark chocolate

2 tbsp butter

125ml double cream

1 tbsp caster sugar

1 tbsp Amaretto

Heat oven to 180C/160C fan. Butter 2 x 150ml moulds, scatter in the flaked almonds so they stick to the base and sides and put on a small baking tray. Beat the butter, sugar, egg, flour, ground almonds and cocoa powder together, then divide between the moulds. Bake for 20-25 mins until a skewer comes out clean.

Meanwhile, for the sauce, melt all the ingredients in a small pan and keep warm.

Carefully turn the cakes out of their moulds and sit on 2 plates (the same way up as they baked). Serve with vanilla ice cream, the hot chocolate sauce, espressos and a splash more Amaretto.

Recipe source:

Knights Meats