THE PERFECT VALENTINE'S MENU?
We asked Circus Sauce head chef Ollie Halas to devise the most romantic menu for Valentine's Day, here's what he suggested ...
Angel hair oysters with chilli and lime
The ultimate aphrodisiac with a kick to get the evening started...
2 sheets filo pastry
1 spring onion sliced thinly
toasted sesame seeds
50ml light soy sauce
1 chunk ginger
1. Shuck the oysters with a shucker or get your fish monger to do it for you keeping the bottom half of the shell. We don’t want any accidents before the evening even starts! Leave the oysters on some kitchen towel to dry get rid of any unwanted moister.
2. Roll up the sheets of filo pastry and slice downwards with a knife so you get fine hair like strips of pastry. Wrap each oyster with the pastry a few times nice and tight.
3. Dice the chilli, peel and dice the ginger, mix with the soy sauce and squeeze one of the lime in.
4. Deep fry the oysters at 180c for 2-3 minutes until the pastry turns golden. Once fried return to the oyster shell with a little drizzle of the dressing, spring onions, toasted sesame seeds and a little coriander.
Steak, asparagus and scallops.
If you’re willing to go all out, you might as well go for the ultimate surf and turf! It must be love!
2 scallops with the roe
2 fillet steaks
6 asparagus tips
1 large washed potato
1 shallot diced
150g soft butter
1 clove garlic sliced thinly
1 bunch chives chopped
1 tsp capers
1 boiled egg
1. We’re going to make a compound butter for this dish so we will need to sweat down the shallots with a small knob of butter, garlic and the scallop roe for 5-6 minutes until the roe is cooked and the shallots softened then leave to cool. Once the mix is completely cool chop up the roe and boiled egg and mix with the capers and chopped chives and the soft butter. Mix well then roll up in cling film into a log and chill.
2. Slice the potato into 2cm thick slices and peel around the edges with a peeler. Place in a small saucepan face down with 50g of butter and a good seasoning on a very low heat. The fondants should cool slowly over a couple of hours.
3. Season the steak well with sea salt and black pepper and sear in a frying pan on a high heat to your like with a drizzle of olive oil. For medium rare give the steak a couple of minutes on each side then leave to rest once happy. Put the pan back on the heat and chuck in the asparagus leaving some room at the side the pan then season the scallops and neatly lay in to the free side of the pan. Colour the scallops on both sides and leave to rest on the steaks.
4. Pop the steak and the scallop under the grill with a slice of the butter for a minute or so before serving. Serve with the asparagus, potato fondant and a few leaves.