Not too keen about braving the crowd on Valentine’s Day? We’ve put together an easy and practical three-course menu you can whip up at home for a romantic Valentine dinner or any intimate occasion you don’t want forgotten.
Start off with a light starter of bruschetta, a simple but flavour-packed dish that is a cinch to do. For the main course, serve rich and hearty pork medallions balanced with vegetable ribbons. End your meal with a decadent three-layer chocolate mousse you can prepare the night before. Serve wine on the side or one of our popular cocktails and you are set to win (or re-win) hearts.
Starter: Tomato bruschetta
- 4 large vine-ripened tomatoes
- 6 slices sourdough bread
- 2 tbsp extra virgin olive oil
- 1 garlic clove, halved
- ¼ cup small basil leaves
- Salt and pepper
- Caramelised balsamic glaze
- Use a food processor to dice the tomatoes.
- Heat a grill pan over medium-high heat. Brush both sides of the bread with 1 tbsp of oil. Cook the bread on the pan for up to three minutes each side or until golden and charred.
- While the bread is still hot, rub cut side of garlic on one side of each bread slice.
- Stir the basil into the diced tomatoes and juice then season with salt and pepper. Spoon the tomato mixture on the bread.
- Drizzle the balsamic glaze and remaining oil over the bruschetta and serve.
Recipe was adapted from KitchenAid
Main: Pork medallions with dijon mustard
- 240g medallions of pork loin, serves two
- 2 tsp walnut oil
- 1 tbsp dijon mustard
- 200ml cream
- 2 carrots
- 1 bulb celeriac
- 2 courgettes
- Salt and pepper
- Cut the carrots, celeriac, and green interior of the courgettes into long strips similar to tagliatelle. Use a food processor or spiralizer if available.
- Heat the oil in the frypan then brown the pork medallions well on both sides. Stir in the mustard and place the pork loin in a heatproof bowl.
- Add the cream and vegetables strips then place the bowl in the steamer. Steam for 15 minutes.
- Serve with the vegetable strips in the middle of each plate topped with the pork medallions and a line of sauce poured around the edge.
Recipe was adapted from Tefal
Dessert: Triple-layered chocolate mousse
For the white chocolate mousse
- 200g good-quality white chocolate
- 2 cups cream
For the dark chocolate mousse
- 200g good-quality dark chocolate
- 3 eggs, separated
- 50g brown sugar
- 315ml cream
- Pinch of salt
For the white chocolate mousse:
- Melt white chocolate in a heatproof mixing bowl over a saucepan of warm water.
- Once melted, allow it to cool slightly while whisking the cream until soft peaks form.
- Fold the cream into the white chocolate while it is still warm.
For the dark chocolate mousse:
- Melt dark chocolate in a heatproof mixing bowl over a saucepan of warm water. Allow this to cool.
- Beat the egg yolks and brown sugar until the mixture is creamy and has doubled in volume.
- Whisk the egg whites with a pinch of salt until stiff peaks form.
- Beat the cream until soft peaks develop.
- Fold the melted chocolate into the egg yolk mixture before folding in the egg whites.
- Spoon or pipe the dark chocolate mousse into Le Creuset ramekins and leave to set in the fridge for up to 3 hours.
- Once set, top with a layer of white chocolate mousse and allow this to set in the fridge again.
- Add a final layer of dark chocolate mousse and leave to set.
- Serve with salted caramel popcorn.
Recipe was adapted from Le Creuset