Posted 9th Feb 2015
Get ready for Valentine's Day this weekend with our scrumptious three course menu perfect for a romantic evening
Starter: Creamy Garlic Mushrooms on Toast
2 tablespoons olive oil
2 garlic cloves, sliced
250g small Portobello mushrooms, sliced
100ml Rodda’s Cornish clotted cream
2 tablespoons parsley, chopped
4 slice of ciabatta bread
1. Heat half the oil and butter in a shallow pan over a low heat. Add the garlic and cook gently for 1-2 minutes without colouring.
2. Add the mushroom slices and cook for 3-4 minutes until golden brown, stirring occasionally.
3. Add the Rodda’s Cornish clotted cream and parsley to the pan and bring to a simmer.
4. Heat a griddle until smoking. Drizzle the ciabatta with the remaining oil and place on the griddle for 30 seconds to a minute until charred. Turn over and repeat.
5. To serve, place the toasted ciabatta bread on a plate and top with the creamy mushrooms.
Main: Sirloin steak with brandy mustard and clotted cream sauce
2 sirloin steaks
1 large shallot, peeled and finely chopped
3 tablespoons brandy
100g Rodda's Cornish clotted cream
2 teaspoons wholegrain mustard
1. Melt a knob of butter in a large frying pan, then add the steaks and sear quickly on both sides until brown.
2. Add the shallot and cook the steak to your liking, then remove and allow to rest.
3. Meanwhile, pour in the brandy and light it with a match, then cook until the flames die out. Spoon in the clotted cream and mustard and stir well.
4. Season with sea salt and black pepper and leave to simmer for 1-2 minutes before serving with the steak. This goes well with new potatoes and salad.
Dessert: Rich Chocolate Orange Pots
200g plain chocolate, broken into small pieces
Zest of 1 orange, plus 2 tablespoons juice from the orange
25g Rodda's farmhouse butter
227g tub Rodda's Cornish clotted cream
1. Place all of the ingredients in a large bowl and place over a pan of simmering water, then allow to melt gently.
2. When melting, stir well and transfer to 4 x 150ml ramekin dishes or glasses and allow to set in the fridge for a couple of hours or overnight.
3. Just before serving, top with a spoonful of Rodda's Cornish clotted cream.
Recipes courtesy of www.roddas.co.uk