Date Night In - Saucy Valentines Recipes

Posted: 03/02/2021 in Food

Mandarin Oriental, Paris: Love Potion Cocktail - PR Agency London

ASA Luxury PR & Communications Agency
Mandarin Oriental, Paris: Love Potion Cocktail - Luxury PR Agency London RECIPES
Mandarin Oriental, Paris: Love Potion Cocktail
Mix together 4cl of raspberry puree, 2cl of Chambord liqueur and top up with Champagne.

STARTER: Gilpin Hotel & Lake House: Scallop ceviche with carrot & cumin purée. Serves 2
3 easy steps to create this simple but tasty starter

Ceviche dressing – Prepare the night before

• 60g fresh orange juice
• 25g orange reduction (100ml reduced to 25ml)
• 8g lemon juice
• 15g sherry vinegar
• 15g sunflower oil
• 5g fresh ginger finely diced
• 1 red chilli finely chopped
• 1 small sprig mint leaves

Mix all the ingredients together and leave to marinate for 24 hours in the fridge.
Carrot & cumin purée
• 250g carrots (peeled & diced) • 0.5g whole cumin
• 25g butter
• Olive oil
• Water

Fry cumin in foamy butter on a high heat until golden then add the carrots, season with salt & pepper and sweat for a few minutes.

Add a little water and continue to heat covered for a few minutes before removing from the heat and slowly adding olive oil whilst blending so that the mixture emulsifies. Place the liquid to one side. Scallops – 4 scallops. Thinly slice the scallops & store in the fridge until ready to use

• 16 toasted hazelnuts (halved)
• 12 green apple batons
• 8g black tobiko caviar
• Herbs to garnish: fennel cress and red amaranth or coriander cress
• Rock salt

Place the scallops flat on the plate and sprinkle with rock salt. Dress each plate with
• 3 apple batons
• 5 dots of carrot purée
• 3 dots of caviar
• Garnish with the herbs

At the last minute, garnish with the ceviche dressing.

MAIN COURSE: Borgo Egnazia, Puglia
Spaghetti al pesto di cime di rapa, mandorle e pomodori secchi. Serves 2

• 200g of Spaghetti pasta
• 200g of Cime di Rapa (Turnip tops, Broccoli rape, or broccolini)
• 8 almonds
• 2 tomatoes
• 2 tsp Parmigiano cheese
• 2 salted fresh anchovies
• A pinch of salt
• Extra Virgin Olive Oil
• Soffritto: finely diced mixture using half a carrot, half a piece of celery and half an onion

• Bring a large pot of water to the boil

• Meanwhile, clean the Cime di Rapa (turnip greens or broccolini) remove the larger fibrous leaves and select the florets and the smaller tender leaves. Once the tops are cleaned, wash and dry them. Put aside.

• Add salt to the pot and cook 150gr of turnip greens in boiling water for 8 minutes.

• Drain the turnip greens and let them cool in cold water and ice.

• Blend the turnip greens with almonds, parmesan cheese, a pinch of salt and Extra Virgin Olive Oil until a smooth consistent cream is achieved.

• Then, also blend the dry tomatoes with a drop of Extra Virgin Olive Oil to create a cream and put aside.

• Cook the remaining 50gr of turnip greens for 4 minutes and put aside to decorate the dish.

• In a non-stick pan, pour some Extra Virgin Olive Oil, reduce to low heat, add a bit of water, and place in the anchovies until they are completely soft.

• In the meantime, prepare the finely chopped soffritto

• Cook the spaghetti pasta in a large pan of salted water, drain it al dente and add back to the pan with the soffritto, turnip greens cream and proceed to mix well until it forms a creamy consistency.

• Serve and garnish with the cream of dried tomato and any turnip greens put aside.

VEGETARIAN MAIN COURSE: Potato Gnocchi with baked cherry tomato and rocket. Serves 2

For potato Gnocchi
• 500g of potatoes
• 100g of flour
• 1 egg
• Salt

For the tomato sauce
• 500g of cherry tomatoes
• Salt
• Pepper
• Extra Virgin Olive Oil

For potato Gnocchi
Firstly, bake the potatoes, wrapped in aluminum foil, in the oven at 180° for 90 minutes. While still hot, crush them with a potato masher on a wooden board, spreading them over the entire surface. Sprinkle the potatoes with flour and add the beaten egg and salt.

Then, working with the palms of the hands, massage it until a smooth, consistent, elastic dough is obtained, forming a nice smooth ball.

Then with a knife, form small loaves of about 8-10 cm in length and cut each small piece. With a table fork, press lightly on the gnocchi, taking it outwards.

For the tomato sauce
Cut the tomatoes in half, then add some salt, pepper and Extra Virgin Olive Oil and bake at 200° for 10 minutes. After the cherry tomatoes are a little toasted, blend them with the help of a mixer and, if necessary, add a dash of hot water.

Bring plenty of salted water to boil and drop the gnocchi into the pan, when they are ready they come to the surface. Then, dress the dish with tomato sauce and rocket and mix it all together.

DESSERT: Rosa Alpin,Dolomites: Vanilla ice cream with pumpkin seed oil and toasted pumpkin seeds in vanilla sugar For those with an ice cream maker

• Vanilla ice cream
• 250g milk
• 250g cream
• 2 vanilla pods
• 5 egg yolks
• 100g rough sugar

Beat the egg yolks and sugar together and put to one side.

Slice vanilla pods in half and bring to the boil in a pan with the milk and cream. Remove from the heat and add in the beaten egg yolks and sugar. Reheat at 85°C, then cool completely and pour into the ice-cream maker.
Toast the pumpkin seeds in a tablespoon of vanilla sugar and add to ice cream on top of a generous pouring of pumpkin seed oil.

* For those without an ice cream maker – blend the ingredients together and then place in freezer in a container mixing every 30 – 45 minutes until you have your desired consistency.