Valentines at home brought to you by The Granary's finest
14th February - the day some people never forget and the day some can never remember!
Valentine’s Day is dedicated to all things love - something we are lucky enough to see at its strongest on a weekly basis.
With that in mind, we wanted to help you out this valentines by sharing some fabulous ideas on how to make your ‘dine in’ at home date night a little bit more special this year.
Being a wedding venue and a big fan of LOVE, we have reached out to the finest caterers A.K.A our recommended wedding caterers to share some amazing menu ideas that YOU can cook at home for your loved one. If cooking isn’t your thing but you want to push yourself outside of your comfort zone and show your love for someone thought the best way possible… FOOD, then don’t worry our caterers have your back and have kindly provided the ingredient list and recipe. It’s pretty much hello fresh (minus the ingredients) coming to your door.
We like to take everything we do to the next level and this blog is no different so we have also reached out to an award winning wedding stylist who is going to share her ideas for creating the perfect table setting to compliment this amazing menu
First up - Little Piggy Catering, Cambridge
To start:
Watermelon, feta with fresh rocket and balsamic glaze salad
Main course:
Smoked chicken thighs with coleslaw, Sweet potato oven wedges, sweetcorn salsa and
chargrilled broccoli
Dessert:
Chocolate Mousse with boozy cherries
‘We’ve chosen this menu because this is what our team are planning on cooking for our loved ones this year!! Our style at Little Piggy is, ‘sharing and caring’ so this menu ties in well.
![Little+Piggy+Dessert].jpg](https://images.squarespace-cdn.com/content/v1/640211c8c845581ed5df6b78/1678892273518-DWPQ73TBTGE1KR5OH3LP/Little%2BPiggy%2BDessert%5D.jpg)
In true little Piggy style- make the desserts first!
Dessert:
Melt 200g of chocolate over a pan until smooth and glossy (mix of dark and milk is a nice mix)
Whip double cream and 2 egg whites until forming soft peaks
Gently incorporate the chocolate into the cream, trying not to knock the air out
Place into 2 jars, pop in the fridge or freezer (depending on how quick you want it to set)
Starter:
Prepare the watermelon into large cubes, salt lightly, and leave to drain
Break the feta into pieces
Pop the rocket in a bowl and toss with olive oil
Assemble the salad and coat with the balsamic vinegar glaze
Main:
Cut sweet potatoes into wedges, coat with oil and place in the oven
Place wood chips (food grade), soaked, in a tray in a preheated oven of 180C
Rub the chicken thighs with paprika, herbs, salt, pepper, and lemon zest
Place chicken into the oven in a tray, over the wood chips. Roast for 30mins.
While the chicken is cooking;
Shred chinese leaf cabbage, carrots and red cabbage into a bowl. Dress with Mayonaise, salad
cream and lemon juice. Season to taste.
Mix tinned sweetcorn with fresh chilli, fresh coriander, fresh garlic, black pepper, salt, and
paprika. Add coz lettuce if preferred.
With 10 mins to go:
Place tenderstem broccoli into a hot hot frying pan with a tiny splash of oil. Cook on one side
until charring and then flip to other side.
Season with salt and lemon zest.
Serving up!
Make sure that the chicken is piping hot, juicy but cooked through. Pop on a plate with some
lemon wedges
Place the bowls of salads down to share and dig in form
Make a mountain of wedges, salt generously
Grab 2 plates and enjoy!
www.littlepiggycatering.co.uk
Next up: Hall & Co Event Design
To start:
Burrata, yellow courgette ribbons, charred baby courgettes, vine cherry tomatoes, Marcona almonds, salsa Verdi
Main course:
Tahini roast aubergine, chicken pea, red onion and tomato salsa, ras el hanout roast new potatoes, charred tender stem broccoli, chive and confit garlic aioli
Desserts:
Chocolate fondant, seasonal berries, Chantilly cream
Starter:
1x Burrata
1 x Yellow courgette
1 x Punnet of baby courgettes
1 x Punnet of vine cherry tomatoes
10 x Marcona almonds
1 x Tsp capers
1 x Garlic clove
1 x Lemon
Handful of mixed soft herbs
Extra virgin olive oil
Peel the yellow courgette into long thin strips. Place in a bowl and season with a little olive oil and sea salt.
Slice the baby courgettes lengthways and char on a hot chargrill
Cut the cherry tomatoes in half and season with salt, pepper and olive oil
Place the soft herbs in a food processor with the zest of a lemon, drizzle of olive oil, capers, garlic clove, salt and pepper, blitz. This is your salsa verdi
Swirl a couple of spoonfuls of the salsa verdi on the plate and place the burrata on top.
Place the courgette, cherry tomatoes and almonds around the burrata, top with a drizzle of olive oil.
Mains:
1 x Large aubergine
2 x Tbsp tahini
2 x Tbsp chopped coriander
1/2 Clove grated garlic
1/2 Cup chickpeas
1/4 Cup diced red onion
8 x Cherry tomatoes, halved
Extra virgin olive oil
1 Tsp Ras el hanout paste
8 x New potatoes parboiled
Butter
6 x Stems blanched tender stem broccoli
1 x Tbsp chopped chives
4 x Tbsp Mayonnaise
2 x cloves confit garlic
1 x Lemon
Slice the aubergine in half lengthways, score the flesh 3/4 times on the angle up and down the aubergine.
Mix the tahini, 1 tbsp chopped coriander, grated garlic and a drizzle of olive oil
Rub this tahini mix over the aubergine and place the aubergine on a hot chargrill, cook until tender (if you don’t have a char grill this can be baked in the oven for 20-30 minutes at 200C).
While the aubergine is cooking warm a knob of butter and a drizzle of olive oil. Once warm add the potatoes and the raw el hanout paste. Place in the oven for 20 minutes.
In a bowl combine and mix the chickpeas, diced red onion, remaining coriander, cherry tomatoes, a drizzle of olive oil, salt and pepper.
To make the chive and confit garlic aioli combine the mayonnaise, chopped chives and confit garlic in a blender, add a pinch of salt, squeeze of lemon juice and blitz until smooth.
When the potatoes have 5 minutes left, add the tender stem broccoli to warm through
Desserts:
Recipe makes 4-6 depending on ramekin size:
25g Melted butter
Cocoa powder for dusting
100g Dark chocolate, chopped into small chunks
100g Unsalted butter, diced into small chunks
100g Caster sugar
100g Plain flour
2 Whole eggs
2 Egg yolks
Berries of your choosing
250ml Whipping or double cream
2 Tbsp caster sugar
A few drops of Vanilla extract
Pre-heat your oven to 180C
Prepare your moulds/ramekins. Heavily brush melted butter (use about ½ of the melted butter) all over the inside of the mould. Place moulds in the freezer.
Place your heat proof bowl over a pan of barely simmering water & slowly melt the 100g butter and 100g dark chocolate.
Remove the bowl from the heat, stir until smooth and leave to cool for about 10 minutes.
In a separate bowl whisk 2 eggs and 2 separate egg yolks together with the caster sugar until thick and pale.
Sift the plain flour into the eggs and beat together.
Pour the cooled melted chocolate into the egg mixture in 3 batches, beating well between each addition. As the end the mixture should resemble loose cake batter.
Get your moulds of the freezer and brush them again with the remaining melted butter. Add a spoonful of cocoa powder to the moulds and tilt it until the powder completely coats the mould in butter. Tap any excess cocoa powder out and repeat for the rest of the moulds.
Tip the fondant batter into a jug and evenly divide between the moulds
Place on a baking tray and cook for 10-12 minutes until the tops have formed a crust and they are starting to come away from the sides of the moulds.
Remove from the oven and allow to sit for 1 minute before turning out.
To make the Chantilly cream whisk the cream, caster sugar and vanilla extract together until thick.
Serve with seasonal berries and Chantilly cream.
www.hallandcoeventdesign.co.uk
Cambridge Dinning Company
To Start:
Burrata, Heritage Tomato Salad, Focaccia Bread and Basil
Main course :
Braised Lamb Shoulder, Mashed Potato, Tenderstem Broccoli, Crushed Minted Peas, Red Wine Sauce
Dessert:
Lemon Posset, Shortbread Crumb, Raspberry Coulis
Starter:
200g x Heritage Tomatoes
1 x Banana Shallot
50ml x Olive Oil
25ml x White Wine Vinegar
1 x Burrata Cheese
30g x Basil
Focaccia or Sourdough Bread
Heritage Tomato Salad
· Chop the Heritage Tomatoes up to your desired size, add a finely sliced banana shallot, 25ml of white wine vinegar, 50ml olive oil, and a pinch of salt
Burrata
Drain the Burrata cheese
Focaccia Bread
Warm the focaccia bread in the oven at 180c for 5-10 mins. *You don’t have to do this but it finishes the dish off lovely with warm bread*
Time to plate up!
Place the heritage tomato salad in a bowl with your Burrata on top. You’re welcome to season with salt and pepper to add more flavour! Lastly, finish off with chopped basil as your garnish and the Focaccia Bread on top!
Main:
1 x Half of Lamb Shoulder
8 x Garlic (Cloves)
4 x Rosemary Sprigs
4 x Thyme Sprigs
2 x Bay Leaves
6 x Large Potatoes
10g x Butter
30g x Double Cream
50x Tenderstem Brocolli
50g x Peas (Frozen if easier)
10g x Mint Sauce
300ml x Red Wine
1L x Lamb Stock
10-20g x Cornflour
Braised Lamb Shoulder
Marinate the Lamb in the Rosemary, Thyme and Garlic overnight or for a minimum of 4 hours
Place the Lamb Shoulder in a roasting tray and add the bay leaves and half the stock. Put in pre-heated oven at 200c for 30 mins then reduce to 160c for 3-4 hours
Once the Lamb is cooked (falling off the bone), leave to rest for a minimum of 30 mins *keep the lamb tray juices for later*
Mashed Potato
Peel and wash the Potatoes and bring to a boil in your pan. These are ready when the potatoes can fall off your knife (30-45 minutes depending on potatoes). Drain out the boiling water from your potatoes. Add butter & double cream and mash together till smooth and creamy!
Red Wine Sauce
Put your desired Red Wine into a sauce pan and reduce by 2/3. Then add the remaining stock and the juices from your lamb tray. Reduce all of this by ½. Thicken your sauce with cornflour. Once completed, set aside until ready to eat.
Tenderstem Brocolli & Crushed Peas
Grab your Tenderstem Broccoli and fry them in a pan with Salt, Pepper & Olive Oil.
For your crushed mint peas, if easier, grab a bag of frozen peas and boil them for 3-5 Minutes. Drain out the peas once soft and crush them in a bowl. At this stage, add your mint sauce and mix altogether. Season to taste.
Dessert:
600ml x Double cream
550g x Sugar
2 x Lemons (Zest and Juice)
100g x Butter
160g x Flour
500g x Raspberries
Lemon Posset
Place the double cream and sugar in a saucepan and bring to the boil. Simmer for 3.5 minutes and then turn off the heat and add the lemon zest and juice.
Leave to sit for a few minutes.
Once rested, strain through a fine sieve and set in your desired glass/tumbler.
Raspberry Coulis
In a new pan, put the raspberries & 300g of sugar together and simmer for 12-15 mins until thickened. Once thickened as required, set aside and chill to plate up later.
Shortbread Crumb
Put the remaining 50g of sugar, cream & butter in a bowl. Once creamed, add the flour and place on a tray and bake for 12-15 mins. Cool and then break it up with your hands to form a crumb.
Once everything is cooled, assemble all together
Time to plate up!
Have your lemon posset in hand which has set in your desired glass/tumbler. Spoon on the Raspberry Coulis around the top with your Shortbread Crumb sprinkled on top!
www.cdc.events
Crown Catering Cambridge
Wine recommendation for this menu is a pink bottle of Whispering Angel!
To start:
Coquille St Jacques
Scallops cooked in a creamy white wine sauce with piped duchess potato
Main course:
Roast Salmon, crushed lemon & spring onion potatoes, vanilla & lime cream sauce
Add some sliced fennel and a couple of prawns
Dessert:
Dark chocolate fondant, white chocolate ice cream
Feel free to chuck in a couple of raspberries or strawberries for the added vavavoom but by this time all the hard work is done!
Starter:
2 x In shell whole scallops
White wine
Cream
Shallots
Garlic
Chestnut or Oyster mushroom (optional) into quarters
Red potatoes
One Egg
Parmesan (optional)
Chop shallots, garlic and quarter mushrooms (if using them), add to frying pan and allow to sweat down.
Add a good glug of white wine (1/3 of a bottle) and allow to reduce by ½
Boil potatoes until tender, drain and mash adding an egg yolk, salt and white pepper, tablespoon of cream and 30 grams of grated parmesan.
Add mash into a piping bag and set aside.
Remove scallops from shell, add sauce to shell and place scallop on top.
Pipe the mash potato around the edge of the sauce and scallop (like a picture frame), grate a small amount of parmesan on top and place in over on 180’c for 8-12 minutes.
Main:
2x Salmon fillets
King Prawns (optional) 2-3 each
New potatoes
250ml Fish stock
250ml White wine
Vanilla bean paste
Fennel
Cream
Spring onion
White onion
Lemon
Lime
Boil new potatoes, once cooked, drain, add a knob of butter, two spring onions (sliced) the zest of 1 lemon and the juice of ½ lemon and a good pinch of salt.
Use the back of a fork to then crush the potatoes.
Slice the fennel with either the slicing side of your grater or a mandolin, toss in a large bowl with juice from ½ a lime.
Whilst the potatoes are boiling start making the sauce, to a pan and a diced onion, cove of garlic and knob of butter, allow to sweat down.
And the fish stock and white wine to the pan and allow to reduce by ½
And ½ teaspoon of vanilla bean paste the zest of a lime and ½ lime juice. Once simmering add 250ml cream and continue to simmer to a consistency you are happy with.
Fry the salmon in a dry pan on a medium heat skin side down until ¾ cooked (around 6-8 minutes) flip over to finish off and add a knob of butter.
Whilst the sauce is simmering add in your king prawns (de-shelled) and simmer for three minutes
Dessert
200g dark chocolate
95g butter
3 eggs
2 egg yolks
95g sugar
60g plain flour
Melt chocolate and butter over a pan of boiling water
Whisk eggs, yolks & sugar until pale and creamy
Add melted chocolate & butter
Sift in flour & mix until smooth and velvety (I like to add a dribble of rum or vanilla to get the tastebuds tantalised)
Butter and cover a small ramakin with cocoa powder
Fill dishes with mix and bake at 180 for 7 minutes ENJOY YUMMY
www.crowncateringcambridge.com
'Valentines Table Inspiration’ by Miss Carlysle and Co
With valentines day fast approaching, you might be wondering how to bring your tablescape together in the comfort of your own home.
My styling tips are:
Get lots of candles to create the ambience, and make sure that they are different heights as well. You can create that by using tealight holders and candlestick holders. My go-to would be using brass or glass candlestick holders with different shades of pink candlesticks.
Buy some flowers from your local florist and buy a vase (if you don’t already have one at home), this can then become your centrepiece.
My colour palette for Valentine's would be red, hot pink and light pink.
How to create the look:
Use a simple clear vase for the flowers
Add a charger plate for decoration (full gold or gold rimmed is perfect!)
Add a pink linen napkin
Gold cutlery
Simple glassware
Use a white linen tablecloth
You can also reuse items for Mother's Day and Easter which is perfect!'
www.misscarlysleandco.com
Inspiration images attached - photo credits www.jessicaholtphotography.com
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Thank you for reading, Parris - Wedding & Events Manager xx
