Plan a date night at home with these simple recipes from our head chef, Stephen Alexander.
Thai Fish Cakes
A perfect starter for your at home date night your salmon fishcakes a with aromatic fish sauce, fiery curry paste, zesty lime and fragrant coriander.
- 150 g Prawns (Cooked)
- 1 tsp Thai Fish Sauce
- 1 tbsp Lime Zest (Finely Grated)
- 1 tbsp Coriander (Finely Chopped)
- 1 Egg white
- 1 tsp Caster Sugar
- 2 Scallions (Diced)
Put the prawns into a food processor, with the fish sauce, curry paste, lime zest, coriander, egg white and sugar. Blend until smooth.
Put mixture in a bowl and stir in the spring onions. Shape this mix into small patties, it will help, if you wet your hands slightly first.
Heat a large nonstick frying pan. Add 1 tbsp of oil and cook half the fishcakes for 5 minutes until golden, then carefully turn them over and cook for 3-5 minutes more, until cooked through.
It’s date night, so the last thing you want to be doing is slaving over a hot stove, here’s one that you can prepare in advance, put in the oven and go make yourself beautiful.
- 500 g Braising steak
- 60 g Smoked streaky bacon (Sliced)
- 1 Onion (Finely chopped)
- 2 clove Garlic
- 250 ml Red wine
- 1 tbsp Tomato purée
- 1 Beef stock cube
- 1 Bay leaf
- 1 Sprig Thyme
- 100 g Baby onions
- 100 g Mushrooms
- 1 tbsp Cornflour
- 2 tbsp Water (Cold)
Cut the braising steak into chunky pieces, each around 4–5cm/1½–2in. Trim off any really hard fat or sinew. Season the beef really well with salt and pepper.
Fry the beef in three batches over a medium–high heat until nicely browned on all sides, turning every now and then and adding more oil if necessary. As soon as the beef is browned, transfer to a large ovenproof dish .
Preheat the oven to 160c fry the bacon for 2–3 minutes, or until the fat crisps and browns. Scatter the bacon over the meat. Add a touch more oil to the frying pan and fry the chopped onion over a low heat for 5–6 minutes, stirring often until softened. Stir the garlic into the pan and cook for 1 minute more.Add the onion and garlic to the pan with the meat and pour over the wine. Stir in the tomato purée and 150ml water. Crumble over the stock cube, add the herbs and bring to a simmer. Stir well, cover with a lid and transfer to the oven.
Cook for 1½ –1¾ hours, or until the beef is almost completely tender.
Peel and fry off the onions in a little butter, then add the chopped mushrooms and allow to colour, add these to the beef mix and cook for a further 30 minutes.
Remove from the oven and check the beef is tender and falling apart, mix the corn flour with a little cold water to form a paste, stir this into the casserole to thicken the sauce.
Serve with mashed potato and sautéed greens
- 185 g Butter
- 185 g Dark chocolate
- 1 tsp Baking powder
- 85 g Plain flour
- 40 g Cocoa powder
- 50 g White chocolate (chopped)
- 50 g Milk chocolate (chopped)
- 3 Eggs
- 275 g Caster sugar
Preheat oven to 170c
Melt the dark chocolate and butter.
Using an electric whisk, whisk the sugar and eggs until pale and fluffy and tripled in volume.
Mix together the flour, baking powder, cocoa powder and chopped chocolates
Combine the melted chocolate and flour mixes together until well mixed
Fold in the egg mixture
Pour into a greased baking tray and cook for 20 mins