Saturday 13 February 2016
Every man loves good food and a great beer, so why not give him both this Valentine’s Day with a combination of the two to satisfy his hunger and win his heart?
Try out this hearty (and healthy) dinner and serve each course with a different beer to complement the food, all using great Genuine Jersey produce.
Starter - Lobster Salad with Liberation Ale
JERSEY LOSTER AND FENNEL SALAD
COOKED LOBSTER REMOVED FROM THE SHELL (JUST THE MEAT)
1 HEAD OF FENNEL
2TBSP CREME FRAICE
2TBS CREAM CHEESE
2 TBSP MAYONNAISES
1 PINK GRAPFRUIT SEGMENTED
½ BUNCH OF DILL
4 TBSP OLIVE OIL
A FEW BABY SALAD LEAVES OPTIONAL JUST TO GARNISH OR SOFT HERBS SUCH AS CHERVIL
SALT & Black pepper
1) Cut the top of the fennel so that you can see all the layers of the fennel ,take a swivel peeler and peel across so that you have fine strands of fennel .( be careful doing this as some peelers are very sharp) place the fennel into some iced water or cold water and leave it in the fridge for a while so that it crisps up.
2) to make the dill cream dressing add the crème Fraice, mayonnaise and cream cheese together and mix add the chopped dill and season with salt and pepper leave in the fridge till you make the salad.
3) when ready to serve drain the fennels shake as much water of as possible and place in a bowl add the lemon juice plus olive oil mix and season.
4) place some baby salad leaves in the centre of a plate if using ,top with some of the fennel salad and then some pieces of lobster and grapefruit segments and spoon some of the cream dressing over the pieces of lobster and serve
Main Course - Moules a la crème with Herm Island Gold
500 G MUSSELS WASHED AND SCUBED
200 ML WHITE WINES
½ ONION CHOPPED
1 CLOVE OF GARLIC CRUSHED
I PIECE OF GINGER PEELED AND FINELY CHOPPED OR FINELY GRATED
300 ML WHIPPING CREAM
1 TBSP MILD MADRAS CURRY POWDER
CHOPPED CORANDER TO GARNISH
1) In a pan with a tight fitting lid (you can always use some tin foil or a plate )place over a medium heat
2) Add the butter and melt do not brown, add the onion garlic and ginger and stir for 1 minute .
3) Add the curry powder and cook for approx 30 seconds.
4) Turn up the heat and add the white wine and bring to the boil
5) Throw in the mussels and top with a lid or foil we just want to steam the mussel open ,
6) When you sense that the wine is boiling and you have some steam escaping from the pan ,give it a gentle shake .This ensures that the mussels will cook evenly.
7) After about 3 to 4 minutes remove the lid and your mussels shoul d be open if not replace the lid and cook more (it all depends on the size of the mussels.
8) When all are open and with nthe liquid still boiling add the cream and season .
9) Bring the cream to the boil with out the lid on and you are ready to serve . Place in to bowls with some of the sauce and sprinkle with chopped coriander
This goes nice with some warm butter naan bread or sweet potato chips
Dessert - Selection of cheeses with Mary Ann Best Bitter
You know what they say – variety is the spice of life (and love!)