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Lisa Marley’s Three-Course Valentine’s Day

Lisa Marley’s Three-Course Valentine’s Day


Pastry Chef Lisa Marley is working in partnership with Britannia Living to develop exciting recipes for every month of 2017.

As romance fills the air this month, I’ve got a simple, but luxurious three-course meal to serve up if you’re entertaining a special guest. So, if you’re looking to stay at home to enjoy the company of a loved one, this is the perfect Valentine’s Day treat.

Roasted Tomato Soup
For the starter, my roasted tomato soup is full of smoky sweet flavour. Start with a tray full of vine tomatoes – these should be pierced and seasoned. Add some olive oil and garlic cloves, then you’re ready to roast in the oven for around 40 minutes. Once roasted, blend all this with some vegetable stock and pass through a sieve so it’s nice and smooth.

Roast Salmon Tray Bake
For a light and vibrant main, I like to serve salmon with roasted peppers and sweet potato chips, although you can choose whatever vegetables take your fancy. One of the great things about roasting is that you can place all your ingredients in one dish and leave the oven to do the rest, so you can still give your loved one the attention they deserve!

Chocolate Fondant
When it comes to decadent desserts, a melt-in-the-middle chocolate fondant is the perfect way to finish your romantic feast. These are easier than you might think – simply melt some butter and chocolate together in a pan, then mix in some sugar, eggs and flour to make your batter. Then add the batter to ramekins and bake for 10-12 minutes until they’re still runny in the centre. I like to serve with cream and strawberries, just to add that final luxurious touch.

Roasted Tomato Soup

Serves 2

Vine tomatoes 900g
Garlic cloves 4
Extra Virgin Olive Oil 20g
Vegetable stock 500ml
Dried Basil pinch
Sea salt pinch
Pepper pinch
Crème Fresh 2 Tbsp.
Basil oil drizzle

Pre-heat the oven to 180°C
Line a baking tray with baking paper
Remove the tomatoes from the vine and place on the lined baking tray
Drizzle over olive oil, season with salt and pepper
Roast for 35 - 40 minutes or until the tomatoes are soft and sticky
Place everything into a saucepan filled with the vegetable stock including the garlic (remove the skin first)
Add in the dried basil and bring to the boil.
Use a hand blender to make a smooth soup
Season with salt and pepper
Decorate with a quenelle of crème fresh
Drizzle with basil oil

Roast Salmon Tray Bake
Serves 2

Red onion, cut into small wedges 2
Yellow bell pepper, halved, seeds removed and sliced 1
Red bell pepper, halved, seeds removed and sliced 1
Courgette, halved lengthways and sliced 1
Tomatoes, quartered 2
Cherry tomatoes 150g
Garlic Cloves, bruised 4
Salmon steaks 2
Dried dill pinch
Olive Oil 20g
Lemon juice half a lemon

Pre-heat the oven to 180°C
Line a large baking tray with the vegetables
Drizzle with olive oil and lemon juice and toss the vegetables
Roast for 20 minutes
Place the salmon filets on top
Sprinkle over the dried dill (on top of the salmon fillets)
Roast for another 12 – 15 minutes
Season and serve

Chocolate Fondant
Makes 4

Unsalted butter plus extra for greasing 125g
Cocoa Powder 20g
Dark chocolate 125g
Caster Sugar 60g
Eggs 3
Egg yolks 3
Plain flour 100g

Pre-heat the oven to 180
Using a pastry brush make upward strokes with melted butter to grease the ramekins. Coat with cocoa powder and then place in the fridge
Melt the butter and chocolate together over a bain-marie and place to one side
In a large bowl use a hand whisk to beat together the eggs and sugar unlit very pale, light and fluffy
Gently add in the chocolate mixture and combine
Use a spatula to fold in the flour
Divide into the ramekins
Bake for 8 minutes
Serve immediately

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