Valentine’s Day

The 14th of February is a day I usually look forward to, it has never been about spending time with a partner it’s more about the food. (Low-key lie)😂, unfortunately I am not with my boyfriend on this red and white day but this would have been a perfect dinner for him. I am happy to share my indoor valentines treat with everyone. Everything used will be listed below . I am making a 3 course meal and below is the menu:

Starter: garlic butter jumbo prawns in skewers

Main course : roast beef with herb red potatoes, asparagus and carrots.

Dessert: chin chin baileys cheesecake

I made my dessert first so it had enough time to cool in the fridge to be served after the main meal.

Chin chin baileys cheesecake:

Ingredients:

150g crunchy chin chin
80g dark chocolate
8oz soft cheese (room temperature)
2/3 cup baileys original Irish cream
1 teaspoon vanilla extract
300ml double cream
80g icing sugar
Ferrero rocher (for topping)

Instructions:

Crush chin chin using a food processor or put in a freezer bag and use a rolling pin and crumble to fine pieces.
Melt chocolate on low heat in a microwave.
In a clean mixing bowl pour in soft cheese, add melted chocolate and combine with your mixer.
Add baileys, sugar and vanilla extract together and mix till smooth. ( you will taste the baileys so reduce the amount if you do not want it too strong.) this is a dessert for adults.
Stir in double cream and whip till smooth.

Put crushed chin chin in your dessert cup and level in the bottom of the glass.
Add baileys cheesecake mix , top with some more crushed chin chin and top with ferrero rocher .
Place In fridge to set till it’s time for dessert.

Serve after main course.❤️

the roast should be in the oven before you start to prepare your starter.

Ingredients:

1.3kg beef joint
2 medium onions
A bulb of garlic
Bunch of Rosemary and thyme
Chilli
Black pepper
Olive oil
Stock cubes
Salt

Herb potatoes:

5 medium red potatoes
1 tablespoon paprika
1 tsp rosemary
1tsp dry bay leaves
2 garlic cloves (chopped)
1/2 teaspoon black pepper
Salt to taste

Vegetables:

2 medium sized carrots
100g asparagus

Instructions :

Remove beef from fridge 1hr before you plan to cook.
Preheat oven to 220°c.
Peel onions and chop, break garlic into cloves (I did not peel them)
Put onions, garlic, rosemary and thyme in a baking pan and drizzle olive oil.
Place beef on top of the onions/herbs. season with stock cube, pepper, salt and chilli and drizzle with oil.
Place in oven, turning down the heat to 190°c and cook for about 50mins for medium rare. ( I made slight incisions on my beef for some seasoning to get into it).

While your beef is roasting, scrub potatoes 🥔 clean, and chop into large even pieces no need to peel the skin off.
Put in a pot, add all the spices together and mix making sure you cover all.

Set pot on fire and add about 100ml of water and allow to steam. When the water is dried out, off the heat and set aside.
Wash vegetables and slice carrots 🥕into big strips.
Allow beef to cook for about 35 minutes before adding potatoes/ vegetables to roast.

Once potatoes and vegetables go into the oven to roast you can prepare your starter.

Recipe can be found by following the link below:

https://thelmzkitchen.co.uk/2016/05/24/garlic-butter-prawns/

Check your roast and take out of the oven to cool, while you serve your starter . Or be like me and serve both. 😊

Set table and get ready to serve your meal.