Love is very much in the air with less than a week until Valentine’s Day. However, if my house is anything to go by there is no such thing as a romantic night in with children around, though these dishes should keep all your loved ones happy this weekend.
From speaking to customers at the cookery school, many don’t feel confident when cooking steak at home but remember practice makes perfect. Buy the best quality beef you can, take time when cooking your dishes, and enjoy it.
When it comes to dessert, a sweet choice that you can’t go wrong with is a dark chocolate and orange mousse. It’s a family favourite – plus the children can do the washing up.
Check out our wide range of cookery classes at: www.waterman.house or follow us on Instagram @waterman.house
Steak and Chimichurri
Ingredients
Steak of choice
25g flat-leaf parsley with stalks removed
2 cloves garlic
1 chilli, deseeded and chopped
1 tsp dried oregano
1 pinch sea salt
2 tbsp red wine vinegar (Forum)
130ml extra virgin olive oil
Black pepper, to season
Method
Start by placing the steak on a pan on high heat, leaving on one side for a few minutes then turnover. Carry on, turning it over until cooked to preference. Ensure not to overcrowd the pan as this will reduce heat. For an average size of rib eye weighing 300g, cook for six to eight minutes.
Before serving, leave meat to rest for five to 10 minutes before eating.
For the chimichurri, place all ingredients excluding the oil and pulse lightly in a blender, from there add in the olive and mix well. Season with black pepper. For storing, place in an airtight container. This will keep in the fridge for a few days.
Dark Chocolate and Orange mousse
Ingredients
150g dark chocolate
50ml double cream
3 eggs separated
Zest of one orange
2 tbsp sugar
Peeled orange zest to serve
Method
To start, break the chocolate into a heatproof bowl. Melt over the pan of simmering water adding in the cream along with the orange zest, and mix. Another option is to melt the chocolate in a microwave but for best results use a pan.
Beat the egg yolks with sugar and stir well. Whisk the egg whites to form stiff peaks, then gently fold into the chocolate mixture until it’s fully merged together.
From here, pour into individual moulds. You can use a tea or espresso cup and place it into the fridge for two hours until hard and chilled. To serve, garnish with peeled orange zest.
