We’ve partnered with Cheeky Chilli this Valentine’s lockdown to bring you an amazing selection of courses that you can prepare for your loved one at home this year.
Phil Jnr, Head Chef for Cheeky Chilli, has kindly created the Delamere Manor Valentine’s @ Home Menu.
Before you grab your shopping list and make your way to the shops, we wanted to bring a few words from Phil, who we use here at Delamere Manor for all of our wedding catering. So if you’re looking to have your big day with us, this is a sample of what you could have, but first…
“Happy Valentine’s Day to you all! I’d like to present a little something for you and your loved one to enjoy together at home as I’m sure you will enjoy these recipes.
I’m Phil, Head Chef at Cheeky Chilli Catering Events and I also Manage the kitchen at Delamere Manor. I have over 20 years experience within the catering industry and before joining the amazing team at Cheeky Chilli, I owned my own restaurant for 10 years in Anglesey.
I have a real passion for menu writing, experimenting with different foods and flavours to create unique dishes from around the world.
I hope you enjoy my Delamere Manor Valentine’s @ Home Menu and wish you a happy and healthy weekend of celebration!”
Phil Jnr, Head Chef @ Cheeky Chilli
Lemony Orzo & Asparagus Risotto
4 tablespoons olive oil
1 onion finely chopped
2 garlic cloves crushed
150g asparagus chopped into 2cm lengths
125g of orzo (dry weight)
3 cups of vegetable stock
Hand full of flat leaf parsley finely chopped
Grated zest and juice of 1 lemon
50g of grated parmesan cheese
1 tablespoon of butter
Sea salt and ground pepper
- Heat the olive oil in a large saucepan over a medium heat, cook the garlic and onion for 6 minutes until tender. Add the asparagus stems and cook for a further 2 minutes.
- Stir in the orzo and add the vegetable broth and bring to a boil. Reduce the heat and simmer gently stirring occasionally for 15-20 minutes until the orzo is tender and all the liquid is absorbed.
- Take the pan off the heat and stir in the parsley, lemon zest and juice, grated cheese, and butter. Season to taste with salt and pepper.
- Serve and garnish with a pinch of parmesan.
Fillet Steak and Potato Gratin with Buttered Spinach and a Red Wine Jus
x2 Fillet Steaks
x2 large baking potato’s
300ml double cream
1 clove of garlic
1 bunch of fresh rosemary
300g of grated cheddar cheese
200g of spinach
85ml beef stock (or preferred stock)
20ml red wine
Knob of butter
- Preheat oven to 180c/gas mark 4, season potatoes with salt and place onto a baking tray and bake the potatoes for 1 and a half hours until soft.
- While the potatoes are baking, heat the cream with the garlic and rosemary in a saucepan and bring to the boil. Remove the pan from the heat and leave aside for the flavours to infuse.
- With a small saucepan add your beef stock and red wine pinch of salt and pepper, reduce the stock and wine after reducing and add a knob of butter to glaze the sauce. Put this aside until you’re ready to plate (reheat just before serving).
- Remove the Potatoes from the oven and leave to cool, once cooled cut the potatoes in half and scoop out the potato, reserving the skins and press the potato through a fine sieve into a mixing bowl.
- Strain the garlic and rosemary from the infused cream and fold into the potato, season with salt and cracked black pepper to taste, then divide the creamed potato between 2 ramekins. Shred the potato skin and sprinkle over the creamed potato in the ramekins and bake for 15 minutes.
- Heat your frying pan over a high heat, add your steaks to the hot pan and cook for 4 mins each side. Leave to rest for 5 minutes, while the steak is resting add butter to pan and spinach and season with salt and black pepper.
- To plate add butter spinach, top the spinach with your steak and add your ramekin of Potato gratin.
Chocolate Textures with Fresh Strawberries, Chocolate Soil, Chocolate Mousse and Good Quality Chocolate Ice Cream
Ingredients for Mousse
40g caster sugar
230ml double cream
3 gelatine leaves
3 egg yolks
40g dark chocolate
10g cocoa powder
Good quality chocolate ice cream, fresh strawberries and fresh mint.
- Soak the gelatine in cold water, mix the egg yolk and caster sugar together in a bowl..
- Bring 115ml of double cream together with 150ml of milk into a saucepan and bring it to the boil, pour the mixture into the egg yolks and sugar and return to the pan cook on a low heat until the mixture has thickened a little.
- Remove from the heat finely chop the chocolate and stir in, along with the gelatine and cocoa. Place the pan over a bowl of ice to cool. Meanwhile semi whip the remaining double cream.
- When the chocolate mix is at room temp fold in the cream until fully incorporated. Transfer to a bowl and leave in the fridge for 2 hours before serving.
Ingredients for Chocolate Soil
100g caster sugar
100g ground almond
60g plain flour
50g cocoa powder
67g melted butter
Mix all the ingredients for the chocolate soil together (mix well) and then spread evenly onto a baking tray lined with parchment paper, bake at 160c/gas mark 3 for 20 minutes, stirring every 5 minutes. Once cooked, leave to cool.
Divide the soil into 2 bowls, add a quenelle (scoop) of chocolate mousse, and a quenelle (scoop) of chocolate ice cream garnish with sliced strawberries and a few fresh mint leaves.