Posted 11th Feb 2015
Nothing says I love you like delicious food made from the heart. Treat your loved one this Valentine's Day with our tasty menu designed to impress
Breakfast in bed: Eggs Benedict with Homemade Hollandaise
2 English muffins
4 slices West Country ham
For the hollandaise:
Salt and pepper
2 large egg yolksA
3 teaspoon white wine vinegar
2 teaspoon lemon juice
110g Yeo Valley unsalted butter
1. Start by making the hollandaise. To whisk the sauce, use the whisk attachment of a hand blender and jug – or you can use a processor or blender if you prefer. Season the egg yolks and whisk/blend them well for 1 minute.
2. In a small saucepan, heat the vinegar and lemon juice until it simmers. While whisking/blending, pour the vinegar into the eggs in a slow trickle.
3. Using the same saucepan, melt the butter until it froths. Transfer it into a jug then pour this into the egg mixture in a slow stream – the slower the better. Make sure everything is incorporated. Pour the sauce back into the warm saucepan to help retain its heat while you bring together the rest of the dish.
4. To poach the eggs, boil the kettle and fill a saucepan. Bring back to the boil and use a spoon to stir the water into a whirlpool. Crack an egg into the centre. Turn the heat down slowly until the water just stops bubbling and cook for 2-4 minutes until done to your liking. Remove the egg with a slotted spoon, keep it warm on a plate and repeat with the other eggs.
5. Toast the muffins, spread with a little of the hollandaise, drape the ham onto each half and sprinkle with some black pepper. Top each with an egg and drizzle over the hollandaise.
Tip: Once you've mastered the basic recipe, try adding chopped herbs or shallots for variety.
Main: Rack of Lamb with Dauphinoise Potatoes and Salsa
For the lamb:
1 lemon, zested and juiced
2 cloves garlic, crushed
1 tablespoon olive oil
Salt and pepper
1 rack of lamb (6-8 cutlets)
For the dauphinoise potatoes:
Yeo Valley butter for greasing
400g waxy potatoes
50ml Yeo Valley whole milk
50ml Yeo Valley double cream
1 clove garlic
1 sprig of thyme
A pinch of nutmeg
For the salsa:
1⁄2 clove garlic, roughly chopped
2 anchovy fillets, roughly chopped
1 shallot, roughly chopped
1⁄2 lemon, juiced and zested
1 table capers
Small bunch parsley
Small bunch basil
3 tablespoons of olive oil
1. Start by marinating the lamb. Combine the lemon juice and zest, crushed garlic and olive oil. Season then rub the mixture over the lamb and set aside to marinate.
2. Heat the oven to 160ºC/140ºC Fan/Gas Mark 4. Grease a small ovenproof terrine or baking dish with butter then peel and slice the potatoes to the thickness of a pound coin. Heat the milk, cream, whole garlic clove and whole sprig of thyme in a small pan until it’s steaming but not boiling. Remove from the heat, discard the thyme and garlic and add the nutmeg. Set aside.
3. Layer half of the potatoes in the oven dish, overlapping as you go. Pour over half of the milk mix and season. Layer the remaining potatoes, pour over the rest of the mix and sprinkle the cheese over. Bake for 45 minutes until the top is golden and the liquids are absorbed. Cover with foil and set aside in a warm place.
4. Turn the oven up to 200ºC/180ºC Fan and season the meat with salt and pepper and roast it for 20-25 minutes for rare, 30 minutes for medium, or 35-40 minutes for well done. Allow to rest for 5 minutes once cooked.
5. While the lamb is cooking make the salsa. Whiz all of the ingredients in a blender to make a rough paste. Season to taste.
6. To serve, divide the dauphinoise between two plates, serve with the lamb cut into chunks or two cutlets and drizzle with the salsa.
Dessert: Meringue Kisses with A Lemon Cream
1 large egg white
30g caster sugar
30g soft brown sugar
4 tablespoons of Yeo Valleey Lemon Curd Yoghurt
4 tablespoons of Yeo Valley double cream
1. Heat the oven to 110ºC/100ºC Fan/ Gas Mark 1⁄4 and line a baking tray with non-stick liner or parchment.
2. Tip the egg white into a large clean bowl and whisk until it forms stiff peaks. Add the caster sugar a little at a time, whisking between each addition so it becomes thick and glossy.
3. Make sure there are no lumps in the brown sugar then gently and
briefly fold it in, leaving caramel streaks through the meringue.
4. Spoon dessert spoon sized dollops of the mixture onto the baking sheet. They should be circular with a slight peak and be equal in size and shape. Bake for 1 hour until they are crisp on the outside and golden. Leave to cool on the baking sheet.
5. While the meringues are cooling whip the cream to stiff peaks and fold in the Yoghurt. Carefully remove the meringues from the baking sheet and sandwich two together with a blob of lemon yoghurt mix.
1. To create a heart shape you will need to use a piping bag with a small slit-shaped nozzle.
2. Place the mixture into the piping bag with the nozzle attached, line a tray with baking parchment and squeeze out two overlapping teardrop shapes to create the heart.
Recipes courtesy of Yeo Valley, www.yeovalley.co.uk