Angela’s in the kitchen on the most romantic day of the year, making a three-course meal you and your partner won’t forget - prawn cocktail, steak and chips, and black forest gateau.
For the Marie Rose sauce
Dash of Worcester sauce
Dash of tabasco sauce
1 x tsp tomato ketchup
Squeeze of lemon juice
Salt and pepper
200g cooked king prawns, peeled
1 x ripe avocado
1 x baby gem lettuce, shredded
For the garnish
4 x cooked king prawns with shells on
2 lemon wedges
Cayenne pepper for dusting
To make the Marie Rose sauce: mix all the ingredients together in a bowl and season with salt and pepper to taste. Stir in the cooked prawns.
Peel the avocado and cut into small cubes
Divide the lettuce between two glasses and arrange the avocado on top
Next, spoon the prawn mixture over the top and garnish each glass with two large prawns, a wedge of lemon, and sprinkle of cayenne pepper
Steak and chips
For the steak
2 x Sirloin steaks, approx 250g each
Salt and freshly ground black pepper
1 tbsp olive oil
Knob of butter
For the salad
Handful of watercress
Handful of rocket
Handful of baby spinach
1 round shallot, finely sliced
A simple vinaigrette to dress the salad
A big bowl of chips to serve!
Take your steaks out of the fridge and leave them to come to room temperature before cooking
Season the steaks with salt and pepper
Heat a large frying pan until hot and heat the oil. Add the steaks and cook until coloured on each side. Add the butter and baste the steak as it cooks. For medium–rare (about 2½ minutes on each side) or to your liking. Remove the steaks from the pan and leave to rest for at least 5 minutes before serving.
Meanwhile prepare the salad by mixing the watercress, rocket, spinach and sliced shallots in a bowl. Dress with a simple vinaigrette.
To serve, arrange the salad and cooked chips alongside the steaks and serve with the béarnaise or peppercorn sauce on the side
3 tbsp brandy
120 ml beef stock
½ tbsp crushed peppercorns
1 tsp green peppercorns in brine
100ml double cream
1 tsp Worcestershire sauce
1 tsp Dijon mustard
Squeeze lemon juice
In the same pan you used for the steak, pour away a little of the excess fat and return it to the heat. Pour in the brandy flambé to deglaze the pan. Be careful as the alcohol may set alight.
Allow the alcohol to evaporate and reduce to a syrupy glaze before pouring in the stock and peppercorns allowing to reduce by half.
Add the cream, Worcestershire sauce and dijon mustard. Whisk this into the sauce and reduce slightly.
Add salt to taste, a squeeze of lemon and then whisk in any juices from the resting steaks
For the Béarnaise sauce
2 tbsp white wine vinegar
2 x Shallots finely chopped
1 x crushed black peppercorn
2 x egg yolks
1 tsp lemon juice
For the béarnaise sauce, melt the butter in a small saucepan over a low heat
In a separate pan, make a reduction by heating the vinegar, shallots, tarragon stalks and peppercorns and cook until you have reduced by half. Strain the liquid through a sieve and allow to cool.
Whisk the egg yolks and vinegar reduction together in a glass bowl over a bain marie, until incorporated. Gradually drizzle in the melted butter, whisking all the time, until thickened.
Remove from the heat and stir in the lemon juice, to taste. Finally stir in the chopped tarragon leaves and season to taste.
Black Forest gateau
For the chocolate sponge
180g caster sugar
130g plain flour
50g cocoa powder
For the sugar syrup
100g caster sugar
For the Chantilly cream
600ml double cream
4 tablespoon icing sugar
2 teaspoons vanilla bean paste
For the decoration
4 tbsp Griottine cherries, roughly chopped
20 whole cherries reserved for decoration
100g dark chocolate (minimum 70% cocoa solids), shaved into curls to decorate
Preheat the oven to 170C, gas mark 3. Grease and line a round 9 inch cake tin with baking parchment.
Whisk the eggs and slowly add the sugar until thick and pale
Sift the flour and cocoa together and then carefully fold into the creamed egg and sugar, taking care not to knock the air out of the mixture
Place the mixture into the prepared cake tin and bake in the oven for 30 to 35 minutes. If you insert a cocktail stick into the centre of the cake and it comes out clean, then the cake is done.
Remove from the oven and allow to cool for around 10 minutes before turning out onto a wire rack. Once cooled, remove the the baking parchment, wrap the the sponge with clingfilm and place in the fridge overnight to firm up the sponge.
To make the sugar syrup: Place the sugar and water into a pan and bring to the boil and then remove from the heat. Pass through a sieve, add the kirsch and leave it to cool.
Next, make the Chantilly cream: Place the double cream into a bowl, sift in the icing sugar, and add the vanilla bean paste. Whip until soft peaks. Spoon into a piping bag with a star nozzle reserving a third of the cream for the filling.
Take the sponge out of the fridge and using a sharp knife, slice the sponge into three even layers
To assemble: place the bottom layer onto a cake stand or plate, and dab the kirsch syrup all over the top of the sponge with a pastry brush
Spread with a third of the Chantilly cream and smooth with a palette knife before topping with half the chopped cherries. Repeat with the second layer.
Finally, add the top layer, and decorate by piping the remaining cream into mounds, and add the whole cherries and chocolate curls