Valentine’s Meal for Two

Valentines meal planner for two
  • 2 servings
  • 3 hours to prepare
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  • Tomato, Burrata salad with Herb Buttered Ciabatta:
  • For The Tomato Salad
  • 100g mix of colourful tomatoes
  • 1 finely sliced shallot
  • 1 garlic clove, sliced
  • 10ml balsamic vinegar
  • 20ml extra virgin olive oil
  • 5 torn basil leaves
  • Salt to taste
  • 1 Burrata
  • 1 small handful washed wild rocket
  • Salt and pepper to taste
  • For the Herb Butter
  • 25g soft butter
  • 1/4 tsp oregano
  • 4 slices ciabatta
  • Turkish Mixed Grill:
  • For the Yoghurt Dip
  • 50g Greek yoghurt
  • 1 garlic clove, crushed
  • 1/2 lemon, juice only
  • Handful of chopped mint
  • Pinch of salt
  • For the Turkish Ezme Meze
  • 2 ripe vine tomatoes
  • 1/2 onion, finely diced
  • 1/4 red pepper
  • 1 small bunch chopped parsley
  • 1/2 lemon, juice only
  • Pinch salt
  • 4 trimmed chicken wings
  • 2 lamb chops
  • 2 boneless chicken thighs
  • 1tbsp ras el hanout
  • For the Turkish Meatballs
  • 100g minced lamb
  • 1tsp ras el hanout
  • For the Chicken Kebabs
  • 2 diced chicken thighs
  • 1tsp ras el hanout
  • 2 kebab sticks
  • 1 tomato
  • 2 jalapeno peppers
  • Blood Orange Granita:
  • 5 Blood oranges, juice and zest
  • 60g caster sugar
  • 2 cloves
  • 1/2 stick cinnamon
  • 4 sprigs mint leaves
  • 25ml Cointreau



Tomato, Burrata salad with Herb Buttered Ciabatta

1. Slice the tomatoes and place in a large bowl with the sliced shallots.
2. Add the sliced garlic, balsamic and olive oil.
3. Add the torn basil and season to taste with salt, then cover and marinate for 30 minutes.
4. Combine the soft butter and oregano, spread onto the slices of ciabatta and place on an oven tray.
5. Bake the bread at 200°c/ 180°c fan/ Gas Mark 5 for 5 minutes until the bread is golden and crispy.
6. Arrange the tomatoes in the bottom of a suitable serving platter, keep the juice to dress the final dish, and then scatter the washed rocket.
7. Place the burata in the center and season with a little salt and freshly milled pepper.
8. Dress the dish with the tomato juices and serve with the warm bread.

Chef’s Tip:
Keep any leftovers and top more buttered ciabatta. Place under a hot grill and toast for some mini pizza bites. A perfect garnish to tomato soup.


Turkish Mixed Grill
1. To make the yoghurt dip, mix together the yoghurt, lemon juice, crushed garlic, mint, salt and chill in the fridge until later
2. To make the ezme meze, finely chop the tomatoes, onion and red pepper and mix with the olive oil, parsley and lemon juice. Season to taste and chill in the fridge until later.
3. Marinate the trimmed chicken wings, lamb chops and chicken thighs in 1 tbsp of ras el hanout and 2 tbsp olive oil, then place on an oiled roasting tray.
4. To make the meatballs, mix together the lamb mince, ras el hanout and salt. Shape into 2 meatballs, press them gently to slightly flatten and add them to the roasting tray.
5. To make the chicken kebabs, cut the chicken thighs into quarters and rub with the ras el hanout. Thread four pieces of chicken onto each small kebab stick and add to the roasting tray.
6. Cut the tomato in half and the peppers into quarters and add them to the roasting tray.
7. Season all the items with a little salt and pepper.
8. Pre heat the oven to 200c/ 180c fan / gas mark 5 and place the roasting tray in the oven for 8-10 mins. Remove the lamb chops, meat balls, peppers and tomatoes and keep warm.
9. Continue to cook the chicken items for another 5 minutes until the meat has evenly cooked through and is still juicy.
10. Place all your mixed grill on a suitable platter and serve with the yoghurt dip, ezme meze, rice and flatbreads.

Chef’s Tip
Keep all the leftover meat, dice into small chunks and fry in a little oil with some spring onions. Add some cooked rice and any left over Ezme meze for a delicious savoury rice.


Blood Orange Granita

1. Place the orange juice, sugar and spices in a saucepan and bring to a simmer. Once the sugar is melted, remove from the heat immediately.
2. Pass through a sieve, add the zest and pour into suitable plastic container with lid.
3. Freeze for 1 hour then break up the ice crystals with a fork.
4. Repeat again every hour until it’s all frozen crystals, then freeze overnight.
5. Serve in a chilled glass 5 minutes before serving with a sprig of mint and a drizzle of optional Cointreau.

Chef’s Tip:
Blend this granita adding 2 shots of tequila and 1 shot of orange liquor for a perfect frozen Blood Orange margarita.