Daffyd's Diner

Who loves yah baby?
Of course ah do and to prove it here is mah special menu for Valentine's Day.

STARTER

Serves 2 (You and .... )

Parma ham, Goat's cheese and fig salad.

6 slices of Parma ham
3-4 ripe figs
150g/5.1/2oz soft goat's cheese log
A handful of micro leaves,or pea shoots

For the fig dressing

2tbsp Extra Virgin olive Oil
2tbsp groundnut oil
1tbsp balsamic vinegar
1 ripe fig.
Sea salt and ground black pepper.

For the dressing, place the olive oil, groundnut oil and balsamic vinegar into a small bowl and whisk together until combined (or you can put them in a screw top jar and shake to combine). Cut the ripest fig in half and scoop out the flesh into the dressing. Mash the fig flesh and the whisk or shake together with the oils and balsamic. Season with salt and pepper.
For the salad, pile the Parma ham into the middle of a large plate. Cut the figs into wedges and arrange over the ham. Break the goat's cheese into bite size pieces and scatter over the ham. Top with micro leaves and drizzle with the fig vinaigrette.

Stay with me... this is a labour of love....

For the Main Dish I've chosen....

Sole and Prawn Roulades

Serves 2...

2 Sole fillets, skinned

For the filling

1 Small egg white
50g/1.3/4oz Large cooked Prawns, chopped
1tbsp Dry Vermouth
1tbsp Fromage frais
Salt and freshly ground Black Pepper

For the sauce

100ml/3.1/2oz Fish stock ( Ah said it would come in handy)
15g/1/2oz Butter, chilled
1tbsp Lemon juice
Fresh tarragon, chopped
2-4tbsp Double Cream.

(Now at this late stage ah just thought ah'd mention that it would assist yuh greatly if yuh prepared your ingredients and had them to hand. Nothing worse than having to hunt around for something you've overlooked. That includes pre heating your oven.)

Pre-heat your oven to 190c/gas5. For the sole filling, place the egg white into a bowl and whisk until stiff (keep your mind on the recipe) Beat together the prawns, vermouth and fromage frais, then season. Add the beaten eggwhite. Cover and chill until needed. (Ah'll tell you when) Place the sole on a board, skin side up, then add a spoonful of the prawn filling and roll the fish up from head to tail. Put it into a roasting tin, pour over the stock and poach in the oven for 5-10 minutes. Remove the fish and keep warm. Strain the liquor from the tin into a small pan and boil to reduce by half. Add the butter, lemon juice and chopped tarragon. Stir in the double cream and simmer until thickened. Cut the fish in half and drizzle over the tarragon sauce. Serve with steamed asparagus and broad beans.

Now for dessert ah thought....

Mixed Berry Cheesecake

Serves 2 (You still with me?)

100g/3.1/2oz defrosted mixed summer berries
4tbsp icing sugar
80g/3oz stem ginger cookies (from your local supermarket)
10g/1/4oz Butter, melted
100g/3.1/2oz Cream Cheese
50g/1.3/4oz Double Cream
1tsp Lemon Juice
1/4 tsp Vanilla paste.

(Deep breath)

Put two small greased heart shaped moulds on a greased baking tray. Place the mixed berries and half the icing sugar in a small processor and whisk until smooth. Push the mix through a sieve to form a smooth puree and set aside.
To make the base, place the biscuits in a food processor and pulse into crumbs, or place in a plastic bag and crush with a rolling pin.Add the melted butter and mix. Press the crumb mixture into the base of the heart moulds and chill for about 30 minutes.
For the filling, beat the remaining icing sugar and the cream cheese until smooth. In a separate bowl, whisk the double cream to a smooth peak. Add half the cream to the cream cheese mix, along with the lemon juice and vanilla paste. Beat until smooth, then fold in the remaining cream and spoon the mix over the chilled base. Drizzle a few drops of the mixed berry puree into a heart shape on the top using a skewer. (Nice touch)

Now if you really want to make an impression how about a cocktail.....

Strawberry Martini

Makes 2

6 Fresh Strawberries
A pinch of sugar
A sprig of mint
2 handfuls of ice cubes
1tsp dry vermouth
150ml/5floz Vodka (hic)

Place two martini glasses in the freezer for 30 minutes (its a good idea to put a timer on) When you are ready to serve the martinis, remove the glasses from the freezer. Slice two strawberries and place in the bottom of each glass. Place the remaining strawberries, sugar and mint into a cocktail shaker and muddle with a wooden spoon. Add the ice cubes, vodka and vermouth, and give the a good shake. Strain into your two chilled martini glasses and serve immediately.

As you know pink is the colour of LOVE and a rose' may be the preferred wine. I could suggest a NV Billecart-Salmon Rose' Champagne, but hey my love has been demonstrated in the preparation of this romantic repast. So as an alternative I would suggest... NV La Jara, Pinot Rose' Brut, Veneto, Italy.

Finally if none of this appeals to you exercise your plastic and take your beloved out to dine, love the evening and endure the pain in your wallet the next day!

HAPPY VALENTINE'S