A romantic meal for two

Valentine’s Day is here again and what better way to someone’s heart than via their belly.

Valentine’s Day is here again and what better way to someone’s heart than via their belly.

This week we have a complete three course menu that is easy to prepare.

When organising a dinner party always do as much preparation as you can in advance so you can enjoy yourself when your guests arrive. Stockman’s beef is the Brand of beef we use at the Bridge House. It is supplied by Dunbia in Kilbeggan who in turn source it from local farmers.

Moules Mariniere

Shellfish which are all invertebrates are split into two main groups; Crustaceans have tough outer shells that act as armour and also have flexible joints to allow quick movement, examples being lobster, crab or prawns. Molluscs have either an external hinged double shell examples being Mussel, scallop or clam or a single spiral shell example being cockles or winkles.

Mussels are a beautiful tasty fish with a soft texture and are a good source of carbohydrates and protein.

Ingredients for Two Portions

1kg Mussels

25g Shallots

1tbsp Chopped parsley

50ml White wine

50ml Fish Stock

25g Butter

20g Flour

Seasoning

Method

Scrape mussels well to remove barnacles, weed and beard Wash well in water

Take a thick bottomed pan and add the shallot, parsley, fish stock and the cleaned mussels.

Cover with a tight fitting lid and cook over a high heat until shells open.

Drain off all the cooking liquor in a colander set over a clean bowl to retain the cooking juices.

Strain the juices through a muslin cloth to eliminate any sand or grit.

Carefully check the mussels and discard any that have not opened.

Place in a dish and cover to keep warm.

Make a roux from the flour and butter, pour over the cooking liquor and stir continuously to avoid lumps.

Correct the seasoning.

Place mussels in a bowl and pour over the sauce.

Garnish with chopped parsley.

Bridge House Seared Stockman’s Rib-Eye Steak with Caramelised red onion and rocket salad

Ingredients. Serves Two

2x200g Stockman’s Rib-Eye steaks

100g Rocket leaves

50g Grated fresh parmesan cheese

50g Red onion compote (See Separate recipe)

Olive oil

Salt and crushed mixed pepper

Pink peppercorns

Balsamic syrup

Sea Salt

Method

Season the steaks with salt and crushed pepper

Brush with a little olive oil

Heat a large searing pan until very hot

Place steaks on the searing pan to mark in a criss-cross style.

Cook the steaks for about five minutes on each side until they are medium.

Mix the rocket with some balsamic, olive oil and parmesan cheese.

To serve

Assemble the dish by placing the red onion compote on the centre of the plate

Place the steak on top and finish by placing some rocket salad on the steak

Garnish plate with some balsamic syrup, crushed peppercorns, sea salt and pink peppercorns.

Tia Maria and Chocolate cream

Ingredients for Two portions

50g Dark Chocolate broken into squares

150ml Double cream

2tbsp. Tia Maria

1 orange cut in segments

Cocoa Powder for dusting

Method

Place the chocolate into a bowl

Mix the cream with the Tia Maria and place 120ml of it into a small pot.

Bring up to the boil and remove from the heat and pour onto the chocolate

Stir with a wooden spoon until chocolate melts

Place the orange segments into two cocktail glasses

Pour mixture into the glasses

Whip the remaining cream and pour onto the chocolate mixture

Place into fridge to set for at least one hour

Meanwhile cut out a heart shape out of a piece of thin cardboard to fit on top of the cream

Place the paper on top of the each cream and dust with cocoa to form a lovely heart shape.

Enjoy !!!!!!!!!!!!!!! the rest of your special evening

with Bridge House Hotel Award Winning chef Paddy Kennedy