FOOD & ENTERTAINMENT The food of English Rose Cocktail
Like a red martini, this cocktail is as sweet as a kiss from your English rose.
Ingredients per cocktail: 25ml apricot brandy
40ml gin (like Tanqueray or Hendrick’s) 25ml dry vermouth 1tsp grenadine 2 tsp lemon juice
To garnish
Sugar for glass rim Love heart gummy sweets
Red Velvet Cupcakes
What better to finish off your love themed meal than with classic red velvet cake. Makes 12 cupcakes
Method:
1. Add the ingredients into a cocktail shaker with ice and shake well.
2. Strain into sugar rimmed martini glasses and garnish with a sweet
Ingredients: For the cupcakes
100g (4oz) butter, softened 150g (5oz) caster sugar 125g (4½ oz) self-raising flour 25g (1oz) cocoa powder, sifted 2 large eggs 2 tbsp milk
Red Wine Poached Steak with Celeriac Mash
If there are two things that sum up Valentine’s Day its red wine and red meat - a perfect pairing that are just made for each other. This Jamie Oliver recipe poaches the steak in the wine.
Serves 2
Ingredients: 1 celeriac sea salt
black pepper
2 fillet steaks (preferably well marbled) 300ml chicken stock
2 glasses deep-bodied red wine (Pinot Noir, Rioja, Malbec or Barolo)
3 cloves clove garlic (peeled and kept whole) 1 bunch fresh thyme 3 whole peppercorns 50g butter
Method:
1. Peel the celeriac and cut into rough 2 cm dice. Half fill a large saucepan with salted water and bring to the boil.
2. In another pan add the stock, wine, garlic, thyme, peppercorns and a pinch of salt. Bring to the boil then lower the heat to a gentle simmer.
3. When the salted water is boiling, add the celeriac and cover with a lid for around 15-20 minutes until tender.
4. Add the steaks to the poaching liquid, making sure they are well covered. Cook for 6 minutes for rare, 8 minutes for medium and 10 minutes for well done.
5. When the steaks are cooked to your liking, transfer to a warm plate and cover to let them rest.
6. Meanwhile, drain the celeriac and mash to a smooth puree with half of the butter. Season to taste.
7. To make the sauce, take two glasses of the steak liquid and bring to a fast boil. Remove the thyme and peppercorns and mash up the soft garlic into the sauce. Remove from the heat and add in the butter until it melts and the sauce thickens, taking care not to re-boil as the sauce will split.
8. To serve, place a spoonful of puree on each plate. Add the steak on top and cover with the sauce.
Finish with your favourite veg such as crunchy asparagus, butter green beans and glazed carrots
10ml (1/2 fl oz) red natural food-colouring gel (makes a better colour than with normal drops)
For the icing
50g (2oz) butter, softened 200g (7oz) full-fat cream cheese 300g (11oz) icing sugar, sifted ½ tsp vanilla extract
You will need: 12-hole muffin tin
Piping bag and star nozzle (optional)
Method: 1. Preheat the oven to 180C/160C fan/gas 4 and line the tin with paper cases.
2. Measure all the cupcake ingredients into a large bowl and mix together until smooth, either by hand or using an electric hand whisk or food mixer. Spoon the batter into the paper cases, dividing it evenly among them.
3. Bake in the oven for 20-25 minutes until well risen and springy to the touch. Remove the cupcakes from the tin and leave to cool on a wire rack.
4. To make the icing, measure all the ingredients into a food processor and whiz until smooth, or beat together by hand. Fill the piping bag (if using) with the icing and pipe on to the cooled cupcakes. Alternatively, add the frosting to the cakes using a teaspoon, spreading it over the top of each cupcake.
5. Dust with cocoa powder or add sprinkles and decorations to finish.
Love
They say the way to the heart is through the stomach so why not show your loved one you care this Valentine’s Day with a well-thought out and lovingly prepared meal, perfect for a romantic night in.
We’ve put together a red-themed menu that is sure to satisfy hearts and bellies this February.
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