February’s Bishops’ Kitchen offers you two recipes for a romantic Valentine’s Night
DINNER DATE STEAK
2x15ml tbsp dark muscovado sugar, 2x15ml tbsp red wine vinegar, 1x15ml tbsp Dijon mustard, 1x15ml tbsp soy sauce, 1x15ml tbsp redcurrant jelly, 2tsp chopped fresh ginger, 1x15ml tbsp tomato puree, 1x15ml tbsp garlic oil, 2 sirloin steaks 300g each
Method:
Put the sugar, vinegar, mustard, soy sauce, redcurrant jelly, ginger & tomato puree into a small pan & whisk together over a gentle heat. Bring to boil & simmer for about 5 mins until the sauce has thickened slightly, remove from heat. Rub the steaks with garlic oil before placing on a very hot griddle & cook for 3 mins on each side for rare to medium. Take steaks off & wrap in tin foil & leave to rest for 5 mins. Open foil & pour juices into sauce whisk. Place steaks on warm plates & drizzle sauce over steaks & serve.
LEMON MERINGUE FOOL
150ml shop bought lemon curd, 2tsp limoncello, 250ml double cream, lemon zest to serve, 1 meringue nest (shop bought is ok).
Method:
Put lemon curd & limoncello in bowl & stir together. Put cream into another bowl & whisk until just thick. Fold in half lemon curd mixture into the cream with a rubber spatula then the rest. You want this all folded in completely (whipped cream rippled with lemon is what you are aiming for). Crumble the meringue nest into cream with your fingers & gently fold in. Spoon mixture into a bowl or two goblet glasses & decorate with the lemon zest serve with fine biscuits such as langues de chat [cat’s tongue biscuits].
All recipes are from village resident, Richard Childs.
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