The only Valentine’s menu to cook at home this week
If you’ve decided to go for a quiet night at home for Valentine’s (or Pal-entine’s!) Day, then Isaac’s three-course Valentine’s menu will definitely impress!
Bread: Caramelised shallot brioche
Recipe makes one loaf (or smaller brioche buns using a cupcake tray)
To make the caramelized shallots (one day before the bread)
- 10 shallots
- Slice the shallots
- Caramelise slowly in a pan on a low-medium heat, until golden brown. It is important the pan is dry, so don’t add any oil or butter. This should take about 1 hour, make sure you stir it regularly.
- Once they are caramelised, dry them out on a window sill in the sun for a day.
To make the brioche
- 500g bread flour
- 5 eggs
- 60g white sugar
- 10g fresh yeast
- 40g caramelized
- 40ml water
- 200g butter
- Preheat the oven to 220
- Add the eggs, sugar, caramelized shallot, yeast and water to a blender and mix until it looks like a smooth milkshake
- Add the flour, mix using a kitchen aid/ mixer on medium for 2 minutes
- Chop the cold butter into 20 pieces and add one cube of butter every minute for 20 minutes, continuing to mix. This will make sure the flour absorbs the butter, piece by piece.
- Once the mixture is ready, roll it out and decide whether you are going to make a loaf or smaller brioche buns using a cup cake tin.
- Oil your chosen tray/tins, add the mix and leave on the side until it has doubled in size.
- To cook:
- If you are cooking a single loaf, add to the preheated oven, reduce the temperature to 160 and cook for 25 mins
- If you are cooking smaller brioche nuns using cupcake tins, add to the preheated oven, reduce the temperature to 180 and cook for 10 mins
- Serve warm on a small board with butter.
Top tip – it’s perfect for a bacon sandwich the morning after!
Main: Plaice, Garlic Mash and Parsley (serves 2)
- 200g plaice fillet per person
- 500g Ratte Potatoes (or Maris Piper) for 2 people
- 100g butter
- 3 cloves of garlic
- 100g parsley
- 200ml oil
- Remove the skin and put your plaice fillets flat on a baking tray
- Cook for 2-3 minutes in the oven at 180
- Turn the fillets over as soon as you take them out of the oven and let them cook using the heat of the tray on the side.
- Meanwhile, boil your potatoes in their skin for 20 minutes or until they are soft in the center
- Drain and peel while hot
- Mash the potatoes using a mouli (if possible)
- Add 100ml of milk and 100g butter to a pan and place on a low heat. Add 3 cloves of garlic and simmer for 5 minutes until the milk has flavour.
- Strain and add to your mashed potatoes, seasoning to taste.
- For the Parsley oil, blitz 100g parsley with 200ml plain unflavoured vegetable oil and blend until fine.
- Pass through a sieve and dress the plate
- Finish the dish by dressing with Sea Purslane or Samphire
Dessert: Apple & Raspberry Sorbet (Serves 4)
- 2kg Bramley Apples (to make 1 litre juice)
- 350g Caster Sugar
- 50g glucose
- Bunch of rosemary
- Firstly, blitz your apples and then pass through a sieve, until you have 1 litre of juice
- Dissolve 200ml of juice in a pan with the sugar and rosemary
- Bring slowly to the boil while stirring continuously to infuse the rosemary
- Remove from the heat, add the glucose and mix.
- Pass the mixture through a sieve
- Add the remaining apple juice to the sugar syrup you have made and freeze overnight.
- Use an ice cream maker if you have one. If not, blend the mix again the next day and re-freeze.
- Serve as a single scoop dressed with rosemary flowers
Serve alongside the perfect Gin & Tonic:
- Measure of Brighton Gin
- Regency Tonic
- Finish with pickled lemon thyme leaves
Don’t fancy your hand at recreating Isaac’s dishes? Join us to try our new tasting menu and we’ll do the hard work!