The perfect three-course Valentine’s menu
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:
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Hide Ad1. 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:
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Hide Ad1. 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