Valentine's......Galentine's…......Palentine's…..Whatever you're celebrating on the 14th February, find some recipe ideas to cook up some delicious food they'll be sure to LOVE!!
Lime Pork Piccata With Garlic Kale & Gnocchi
Ingredients:
1 pack Gnocchi
240g Pork Loin Steaks (2 Steaks)
3 Tbsp Lime Juice
2 Tsp Olive Oil
1 Tsp Butter
100g Kale
1 Shallot, Chopped
2 Garlic Cloves, Peeled & Finely Chopped
2 Tsp Honey
150g Roasted/Steamed Carrots
Lime Wedges To Serve (optional)
Method:
Cook the gnocchi according to packet instructions & then drain thoroughly
Trim any fat off the pork steaks and then place into a bowl with the lime juice. Cover & allow to marinate for 15-30mins. Drain off any excess juice after this time.
Prepare your carrots & cook to taste.
Heat the oil in a non stick pan over a medium-high heat and add the pork steaks. Cook until cooked thorough. Remove from the pan and cover with foil to keep warm.
In the same pan, melt the butter & add in the kale, shallows, garlic & cooked gnocchi. Cook for around 8 minutes until the gnocchi is turning golden & the kale has wilted. Drizzle with the honey & mix to combine.
Serve the pork steaks alongside the gnocchi, vegetables & a wedge of lime.
Beet Nut Butter Cups
You will need:
200g raw, unsalted nuts (cashews, hazelnuts or almonds )
1 small cooked beetroot
250g dark chocolate (higher % the better)
1 tablespoon coconut oil
Method:
Line a muffin tin with 10 small paper cake cases or use a silicon muffin tray.
Whizz the nuts in a high-speed blender for a few minutes until they become thick and creamy. (scrape down the sides halfway through) Add the cooked beetroot and blitz again until combined. Place in a jar/bowl and store in the fridge.
Melt the chocolate and coconut oil in the microwave or in a bowl over a pan of hot water on the cooker. Using half of the chocolate, place a tablespoon of the melted chocolate into the bottom of each case. Once you have filled each case, gently tap the tray on a hard surface to even the chocolate out and remove any air bubbles. Place in the fridge for 10 minutes to harden.
Place teaspoons of the beet nut butter onto the centre of the hardened chocolate and gently press down slightly with a damp spoon. Spoon more melted chocolate over the filling to cover. Refrigerate until hardened. Store in the fridge until ready to eat.
Valentine's Smoked Salmon Kedgeree
You will need:
200g salmon fillet
1 tbsp olive oil
2 large spring onions, sliced into small rings
3⁄4 tsp curry powder
1⁄4 tsp turmeric
a good pinch of crushed dried chilli flakes
75g brown basmati rice
425ml hot vegetable or chicken stock
1 small courgette, finely grated,
60g frozen peas, thawed
2 eggs
2 tbsp chopped parsley, plus extra to garnish
1 lemon, cut into wedges, to serve (optional)
Method:
Heat the oil in a saucepan and stir-fry the spring onions for 1-2 minutes until softened. Stir in the spices, then continue to stir-fry for 30 seconds or so to cook the spices.
Stir in the rice and cook for 1 minute to coat in the spices. Pour the hot stock over the top and cover with a lid. Bring the stock to the boil, then turn the heat down low and cook for 20-25 minutes.
Take the lid off the pan and quickly spoon the grated courgette and peas on top of the rice. Cover and cook for 3 minutes longer until all the water has been absorbed and the courgette and peas are tender.
Meanwhile, put the eggs in a small pan, cover with cold water and bring to the boil. Once boiling, cook for 6 minutes.
Drain well and cover the eggs with cold water, then carefully peel off the shells. Fluff up the rice and stir in the parsley and salmon flakes, then divide the kedgeree between 2 bowls.
Halve the eggs, arrange them on top and scatter over a little more parsley. Garnish with lemon wedges, if you like.
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