They say the way to a man’s heart is through his stomach but, let’s be honest, who can’t be swayed by a good feed? Now as tempting as the M&S Dine In Deal is there’s nothing quite like creating something from scratch (allegedly) so if you need a little date recipe inspiration in time for Valentine’s Day or are just searching for some new ideas to impress guests with then read on.
Black Rice Salad with Pan-Fried Salmon
This delicious black rice salad with pomegranate, kale and blood orange pairs brilliantly with simple pan-fried salmon. It uses The Saucy Fish Co.’s limited-edition sauce, Saucy Number No.5 which is ideal if you’re looking to serve some serious romance this February 14 as it uses four potent aphrodisiacs. The powerful properties of pomegranates, chilli, vanilla and champagne are combined in each drop, to get couples in the mood. The pomegranate helps to deliver increased blood flow to all areas of the body, whilst the carefully blended chilli stimulates the tongue, increases heart rate and releases endorphins. The sensual properties of the vanilla are released through the aroma of the sauce, and the final luxe ingredient of champagne is added to lower inhibitions; making for one delicious pink blend that will leave you blushing. Ooooh la la!
For the pan fried salmon
- 4 Saucy Fish Co. salmon fillets
- 2 tsp rapeseed oil
- Salt and pepper to season
For the black rice
- 200 g | 1 cup black rice
- 250 ml | 1 cup water
- 1/2 tsp salt
For the black rice salad
- Cooked black rice
- 2 blood oranges
- 120 g | 1/2 cup baby kale
- 1/2 tsp rapeseed oil
- 1 pomegranate , seeds only
- Small bunch spring onions
- Handful walnuts , roughly chopped
- Dried chilli flakes to garnish
- The Saucy Fish Co. Saucy Number 5, to serve
- orange zest, to garnish
- Start by making the black rice. Rinse the rice and drain. Put the rice, water and salt in a saucepan and bring to the boil. Cover and reduce the heat to low. Simmer for around 40 minutes until rice is cooked. Drain and cool. To cook in the Instant Pot add all the ingredients and cook for 30 minutes at high pressure. Allow pressure to release naturally then drain and cool.
- Stir fry the baby kale with a little rapeseed oil until just tender – about 2 minutes. Alternatively you can steam in the microwave – follow pack instructions.
- Slice the green onions into very thin slivers.
- Segment the oranges: slice off the top and bottom of the orange using a sharp knife. Slice the skin away from the flesh, removing the white pith and discard. Cut between the membranes to segment the orange, reserving any juice.
- Put the rice, kale, pomegranate seeds, spring onions and chopped walnuts into a bowl and toss to combine. If you have any reserved orange juice stir it in now.
- Prepare the salmon: pat the fillets dry using kitchen towels. Season with salt and pepper.
- Put the rapeseed oil in a non stick frying pan. Turn heat to medium-high and wait until the oil shimmers and you feel warmth coming off of the pan when you hold your hand about 4 inches above it.
- Reduce heat to medium-low and add the salmon, skin side down. Press down on the fillets gently with a slotted fish spatula for about 10 seconds.
- Cook for 5-6 minutes – the skin should now be crispy and salmon easy to flip. Use the spatula to gently flip the fillets and cook until the flesh is nicely coloured, about 1-2 minutes longer. Transfer to a paper-towel lined plate and rest for 3 minutes.
- Divide the salad between two plates and scatter with the blood orange segments.
- Top with the salmon and drizzle with the The Saucy Fish Co. Saucy Number 5. Sprinkle with the chilli flakes and orange zest. Serve immediately!
Spanish Baked Eggs with Olives
This perfect brunch recipe was created by chef José Pizzaro in partnership with Olives from Spain.
- Olive oil to fry
- 1 large onion, finely chopped
- 2 cloves garlic, crushed
- Good pinch chilli flakes
- 1 tsp coriander seeds, roughly crushed
- 600g large vine ripe tomatoes, chopped
- 4 piquillo peppers, sliced
- 2 large handfuls baby spinach
- 150g black hojiblanca olives
- 4 medium free range eggs
1. Heat the oven to 200c. fan 180c.
2. In a frying pan heat a good layer of oil and gently fry the onion for 10 minutes until soft then add the garlic, chilli flakes and coriander seeds and cook for a couple of minutes before adding the tomatoes and peppers.
3. Cook over a low heat until the sauce is lovely and thick, about 10-15 minutes then add the spinach and allow to wilt then stir in the olives. Tip into an ovenproof terracotta dish
4. Make 4 hollows in the sauce and crack and egg into each. Pop the dish into the oven and bake for 15 minutes until the eggs are just set.
5. Serve straight away.
Apple Roses in Puff Pastry
This dish using Pink Lady apples is almost too pretty to eat.
- 2 or 3 Pink Lady® apples
- 1 lemon juice
- 50g melted butter
- 1 sheet ready roll puff pastry (thawed)
- 2 tbsp cinnamon
- 3 tbsp caster sugar
- Sprinkle of icing sugar
- Slice your apples in half and remove the core but keeping the half apple intact.
- Thinly slice your apples and put into a microwavable bowl with the juice of a lemon (to prevent browning and to make the apples more pliable). Cover with cling film and microwave on high for 1-2 minutes to soften. Leave to cool.
- Open up your puff pastry sheet onto a lightly floured surface. Cut lengthways into 6 even strips.
- Brush each strip with melted butter and sprinkle with cinnamon and caster sugar.
- Start at one end of the pastry and place your apple slices half way up the pastry (so you can fold the pastry over later). Place the apple slices along the pastry overlapping slightly as you go. Leave a gap of few centimetres at the end to stick the pastry together.
- Fold over the bottom half of the pastry and roll from the end that you started placing the apples first. Lightly press the excess pastry to seal together.
- Place into a lined muffin mould.
- Cook in a preheated oven for 30 minutes at 180°c or Gas mark 4.
- Cool on a wire rack, then sprinkle with icing sugar to finish.