Valentine’s Fine Dining Box

Valentine’s Fine Dining Box

Fine Dining for Valentine’s

Diablesse Clementine Rum Cured Salmon – Zesty Lemon & Horseradish Crème Fraiche – Caviar

Butterflied King Prawns – Potato & Beetroot Terrine – Sesame Greens – Laksa Coconut Sauce

Chicken Breast as an Alternative to Prawns

Red Velvet Cake, Poached Pear with Spiced Pear Syrup, Ginger Crumb

image of valentines fine dining meal made at the cookery school

Your Box Contains

  • Starter
  • Salmon slices – 6
  • Crème Fraiche
  • Caviar
  • Fresh Dill
  • Crackers
  • Charred Lemon – 2
  • Seasalt
  • ½ Olive Oil Sachet
  • Main
  • Potato & Beetroot Terrine
  • Prawn or Chicken in Laksa
  • Additional Laksa Sauce
  • Pipette of Coriander Oil
  • Broccoli Stems
  • Sesame Seeds
  • ½ Olive Oil Sachet

 

  • Dessert
  • Red Velvet Cake
  • Poached Pear in Syrup
  • Ginger Crumb
  • Icing Sugar
  • Our Treat
  • Chocolate &
  • Halen Mon Sea Salt

Instructions – please refrigerate once you have your box at home.

We have worked hard to make your meal simple with minimal mess, whilst enjoying some exceptional food – if you have any feedback, please let us know.

In Advance

Refrigerate ingredients

Lay your table, per person, starter – knife & fork; main knife & fork; dessert – small spoon & fork

Chill wine/ Prosecco or open red wine

To Serve

4 Small plates for starter and dessert (or a larger sharing plate)

2 Larger plates for main – you should warm these

Equipment List

  • Scissors or sharp knife
  • Several teaspoons
  • Wooden Spoon/ Serving spoon
  • Tongs or spoon to pick things out of hot water/ plate to lie them on
  • Fish slice or spatula
  • Pan half filled with tap water (big enough for broccoli stems or pear pouch)
  • Medium pan to reheat your chicken or prawns – you will need 2 pans if you have both dishes
  • Small frying pan to toast your greens
  • Oven glove or tea towel
  • Sieve

Flow – this plan has you plate up your starter, then be ready to eat your main course about 20 minutes later.  You can clearly arrange more time between course to suit you both.

  • Turn oven to 180C
  • Take 2 starter plates.  Remove salmon from foil tray
  • Position 3 pieces of salmon per plate, this should be the centre of your plate
  • Using 2 teaspoons, add small blogs of the crème fraiche around the plate
  • Scatter the caviar over the fish
  • Using scissors, trim the dill over the top of the dish
  • Optional – sprinkle a pinch of sea salt over the fish and drizzle about half of the olive oil over the salmon.
  • Serve with the half lemon & crackers on the side of the plate

** For Main Course – Take the pan, half full of water and put on a medium heat.  Pop the foil trays containing the potato & beetroot terrine into the oven – lid off – this will take about 20 minutes so if you want to eat later, delay this step.

Enjoy your starter

 

Get ready for your main dish.

The water in your pan should be simmering, pop the broccoli spears in for 1 minute then remove with tongs and leave on the plate.   Take pan off the heat.

Turn the medium/low heat on under your main pan (2 pans if doing prawn & chicken); Cut open the packaging containing prawns or chicken and gently pour into the pan, stir then add the additional sauce.

Turn the heat on under the frying pan – add a splash of olive oil.  When hot, add your broccoli stems and toss so all coated in oil – you need to occasionally stir/ toss

Take your beetroot & potato terrine out of the oven, allow to rest for a couple of minutes.  Reduce the temperature of the oven to 100C and pop the pears in – leave lid on.

Set out the 2 warmed main course plates and using the greaseproof paper, lift the terrine out of their tray.  Carefully, use the fish slice to lift the terrine off the paper, plate them off centre 2/3rds up the plate

Your prawns/ chicken should be simmering by this time, stir.  The prawns are cooked through once they become opaque.  If not gently bubbling increase heat.

Your broccoli should be softened, take the sesame seeds and sprinkle over your broccoli with a pinch of sea salt, toss a couple of times.  Remove from heat.

Use the serving spoon to ladle your prawns/ chicken and sauce centrally on the plate, next to the potato terrine.

Then using the fish slice, place your tenderstem on the plate.

Take the pipette of coriander oil, snip the end off and drizzle or dot over the yellow laksa sauce!

Enjoy your Main

Prepare & serve your dessert

Take 2 dessert plates or a sharing plate – Dan plated this as a sharing plate

Your pear is in the oven, remove and open the foil tray.

Open the tray with the cake in and before removing, take the sieve and carefully add the icing sugar, then lift and gently tap over the cakes

Scatter the ginger crumb across the centre of the plate(s) then place the cake next to the crumb

Retrieve the pear from the warm tray and

Position the pear next to the cake

Drizzle the syrup using a teaspoon over the pear and cake

Enjoy your dessert

 

Halen Mon Sea Salt & Chocolate

After attending Kate & Will’s wedding, Barack Obama became obsessed with Halen Mon sea salt– we have included a little taste of milk or white chocolate and a dark chocolate – have a try with a few salt crystals added and see how the salt enhances the flavour – particularly with the dark chocolate.

image of meal in a box for Valentines for delivery
image of valentines cooking together night out at the cookery school Manchester
image of valentines cooking together night out at the cookery school Manchester
image of Valentines meal in a box made by chef at the cookery school

We hope you have enjoyed your meal, if you have any feedback please let us know. If you can spare the time please write us a review onGoogle or TripAdvisor – links above.