The perfect three-course Valentine’s menu

Published on Tuesday 14 February 2012 00:00

The perfect no-fuss menu to wow your loved one this Valentine’s Day from Andy Cumming, award-winning head chef at Rogano - Glasgow’s oldest and most iconic restaurant.

Starter

HOT SMOKED SALMON, AVOCADO SALSA AND LEMON DRESSING

An ideal starter for the cooking novice, as the salmon could be shop bought pre-cooked, leaving the simple yet effective salsa and zesty lemon dressing to create the wow-factor on your lovers’ plate …

INGREDIENTS

For the salmon:

2 neat pieces of hot-smoked salmon (available from most supermarkets)

For the lemon dressing:

Juice and zest of 1 lemon

20ml white wine vinegar

100ml olive oil

Salt and pepper

For the salsa:

1 ripe avocado (diced into 1cm cubes)

1 red chilli (finely chopped)

1 tbsp fresh chopped coriander

¼ red onion (finely chopped)

1 tbsp fish sauce

Zest of 1 lime

Salt and pepper

300g of rocket or dandelion leaves

METHOD

Dressing:

1. Put the juice and zest of lemon and vinegar into a mixing bowl.

2. Slowly whisk in oil until it has emulsified

Salsa:

1. In a bowl, mix the avocado, chilli, coriander, red onion, fish sauce, lime, salt and pepper.

Presentation:

Using a ring put the avocado salsa in the middle of the plate. Place rocket or dandelion leaves on

top of salsa then finally place the hot smoked salmon on top.

Drizzle the lemon dressing round the plate.

Main course

PAELLA

Paella is an easy, (fairly) quick and a fantastically enjoyable meal that is perfect for sharing you’re your partner. Good paella should make you smile, it’s packed full of vibrant colours and tasty ingredients, including mussels - a nutrient-packed aphrodisiac!

INGREDIENTS

25g butter

1 onion (finely diced)

1 stick of celery (chopped)

3 garlic cloves (crushed into paste)

250g Paella rice

500ml hot fish stock

Few strands of saffron (or ½ tsp turmeric)

1 red pepper (diced)

1 tomato diced

200g mussels

200g firm white fish (e.g. monkfish, cod, halibut)

100g prawns

50g chorizo

1 tsp fresh basil, oregano, thyme

25g parsley (chopped)

METHOD

1.Use a large frying pan.

2.Sweat the onion, garlic and celery in butter or oil.

3.Add the rice and coat in the mixture.

4.Slowly add the stock and saffron and simmer.

5.Once all of the stock has been added, add the red pepper and tomato.

6.Then add the mussels, fish, prawns and chorizo.

7.Add the herbs and put a lid on the pan.

8.Cook for 3-4 minutes until the mussels are open then serve.

Dessert

CHOCOLATE FUDGE CAKE

This cake is every chocolate lover’s dream with ingredients such as cocoa and chocolate specially formulated for use as an aphrodisiac, known to enhance the mood …

INGREDIENTS

For the sponge:

285g caster sugar

107g unsalted butter

3 eggs

205g self-raising flour

55g cocoa

1tsp bicarbonate of soda

1tsp vanilla extract

107g natural yoghurt

For the fudge sauce:

102g dark soft brown sugar

120g butter

160ml double cream

65g dark chocolate

1tbsp golden syrup

METHOD

Sponge:

1. Grease a 22cm round tin and line with silicon greaseproof paper.

2. Cream the sugar and the butter until light, fluffy and pale in colour.

3. Add the eggs one at a time.

4. Sieve the flour, cocoa and bicarbonate of soda, then add slowly to the egg and butter

mixture.

5. Finally, add the vanilla extract and the yoghurt and mix well.

6. Pour the mixture into the prepared tin and bake at 175oC for 40-50 minutes or until a

skewer inserted into the centre of the cake comes out clean.

Fudge Sauce:

1. Melt the butter and add the sugar and the double cream.

2. Bring to the boil for 2 minutes, then add the chocolate and the golden syrup.

3. Bring back to the boil and remove from the heat.

4. Pour the hot fudge sauce over wedges of the chocolate fudge cake. For extra indulgence

serve with luxury vanilla ice cream.

• A three course Valentine’s Day menu can be enjoyed at Rogano for £29.95 per person. To book call 0141 248 4055 or log onto www.roganoglasgow.com.

All photographs: Alan Donaldson

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