Trisha Hennessy - Food Advice & Training for the Food Industry
  • Home
  • Summer '21 at The Tower House
  • Recipes from the Tower House
  • Blog
  • Food Consultancy
  • About
  • Contact
  • Testimonials

Concluding the Valentine's Day Dinner Menu series today  - day 40 of 100 food stories.

2/13/2021

0 Comments

 
Picture
Today brings my final Valentine's Day dinner menu and it's packed full of tempting dishes you may wish to return to again and again - guaranteed to keep the love going all year round!
                         
Starter
Prawns & Chorizo Toasts with Avocado Cream.

Main Course

Crispy Chicken Supremes, balsamic tomatoes & onions, roast garlic mash & smashed herb oil.

Desert
Brown Sugar Kisses with Champagne Poached Pears.


Picture
Starter - Prawns & Chorizo Toasts with Avocado Cream.

​Starter


Prawns & Chorizo Toasts with Avocado Cream.

Ingredients:
2 circles of toasted sourdough.
25 grms chopped chorizo.
1 tablespoon oil.
1 avocado.
bunch of coriander.
Juice of 1/2 lime.
Seasoning.
Dash cream.
1/2 red chilli, chopped.
8 large prawns.
2 tablespoons creme fraiche.
1 teaspoon smoked paprika.

Method: 
Served cold.
  1. Blitz the avocado with the lime juice, coriander, seasoning & cream & set aside.
  2. Heat the oil in a pan & gently fry off the chorizo. Drain on kitchen paper & set aside.
  3. Do not clean out the pan, return to the heat & cook the prawns, 2 minutes on each side.
  4. Mix the creme fraiche & the smoked paprika together & spread on the toasts.
  5. Put the prawns on the top with a touch of creme fraiche & put the chorizo on .
  6. Put the avocado mousse down the centre & finish with sliced chilli.
Main Course

Crispy Chicken Supremes, balsamic tomatoes & onions, roast garlic mash & smashed herb oil.
​

Ingredients: 
2 chicken supremes ( chicken breast with the wing bone attached, ask your butcher) with the skin on.
1 tablespoon oil. 
8 big cherry tomatoes.
1/2 red onion, peeled & cut into 4.
3 tablespoons cider or white wine.
Bunch of basil.
Juice of 1/2 lemon.
2 tablespoons olive oil.
2 large roosters, peeled.
Knob of butter & a splash of cream.
1 whole bulb of garlic.
2 teaspoon sugar.
1 tablespoon balsamic.
Seasoning.

Method:
Preheat oven @ 190.
  1. Roughly chop the basil & put in a bowl. Add the lemon juice, olive oil & season. Set aside.
  2. Heat the oil in a pan & put the chicken skin side down for 5 minutes. Turn over & cook for another 5 mins. Throw in the cider. Remove & place on a baking sheet.
  3. Tuck the tomatoes  & onion around it. Season the chicken & then sprinkle the balsamic & sugar on the tomatoes.
  4. Pour the pan juices over the chicken & pop the tray into the oven for 15 - 20 minutes.
  5. Cut the top off the garlic bulb, wrap in tin foil & pop into the oven for 20 minutes, remove & set aside.
  6. Meanwhile crack on with the potatoes, treat them as you would normal mashed potatoes. When cooked, mash, add cream, butter & squeeze the garlic into the mash.

To serve:
  1. Remove the chicken tray from the oven.
  2. Put the garlic mash on a plate.
  3. Position the chicken beside it & surround with the tomatoes & onions.
  4. Drizzle the herb oil all over.
Picture
Brown Sugar Kisses with Champagne Poached Pears.

​Desert

Brown Sugar Kisses with Champagne Poached Pears.

Ingredients:
300 mls of champagne.
25 grms of sugar
Juice of 1 lemon.
Vanilla pod.
2 peeled pears, centre core removed, cut in half.
Meringue.
2 egg whites.
100 grms dark brown sugar.
75 grms chopped hazelnuts.
1 teaspoon balsamic.
Whipped cream to serve.

Method:
  1. Put the pears on a baking sheet & pour over the champagne mix. Pop into oven @190 for 1 hour. Remove, cool & set aside. Pop the liquid in a bowl & microwave until it thickens. Glaze the pears with the reduced champagne syrup.
  2. Oven @ 120 cen. Pop the eggs, brown sugar & balsamic into the mixer. Turn on & beat for 5 minutes until stiff.
  3. Fold in the chopped hazelnuts & place blobs of meringue on a lined baking sheet. Pop into the oven for 60 mins. ​

To serve:
Place 2 glazed pear halves on each plate. Put some blobs of cream around & place the sugar kisses on top.😂
0 Comments



Leave a Reply.

    Picture



    ​Author

    Award winning Chef and Food Consultant Trisha Hennessy believes food is medicine.  Here she sets out the magic ingredients for delicious home cooking and healthy food choices.

    RSS Feed

Proudly powered by Weebly
  • Home
  • Summer '21 at The Tower House
  • Recipes from the Tower House
  • Blog
  • Food Consultancy
  • About
  • Contact
  • Testimonials