This is the first part of a wonderful 3 course Valentines day menu which I prepared for Hana and I last year. It was so good I thought I just had to share it with you again! For more Valentines day recipes and ideas check out my Valentines day page here
Way back in the depths of time a man once cooked a Valentines day meal for his girlfriend. Oh wait that was just last week wasn’t it? Okay so it feels like an age ago since I cooked this but it wasn’t. February is always a busy month but a lovely one for us. We start with our half anniversary, then a week later its Valentines day and we finish the month (today) with Hana’s birthday.
We are off out this evening to Kettner’s is Soho for what should be a lovely meal and drinks but before we go I thought I would share the menu and recipes from our Valentines day dinner. I put it together quite last thing this year, with work and all its been quite busy for both of us and I didn’t have much time to think ahead, in fact when I got to the supermarket on the afternoon of the 14th I was going to make a 2 course meal, main and dessert. But inspiration hit whilst looking for the ingredients for the main course, some of which would be left over that I thought of the starter.
Often my kitchen saviour, I got the recipes from the wonderful site bbcgoodfood.com For the main I made this lovely recipe for Sticky fig lamb cutlets with a watm bean and couscous salad, the dessert was the classic Eton mess and a fab fig and warm goats cheese starter. I think it worked really well together and the flavours worked a treat. And as it was a special night we washed it down with a bottle of champaign which has been sitting in the cupboard waiting for a special occasion since we moved in a couple of years ago!
So without further ado here is the recipe for the starter,
Warm goats cheese with fig conserve
Ingredients for 2 loving portions
2 small goats cheeses
100g crushed walnuts
1 beaten egg
Get the oven up to temp, about 180c should do. Line a baking tray with greaseproof paper.
Chop the rind of the top of each goats cheese. Crush the walnuts, reserving two whole ones, then mix with the breadcrumbs.
Beat the egg and dip one of the cheeses into it, then straight into the walnut/breadcrumb mix. Make sure to full coat it before popping on the baking tray cut side up and place a whole wallnut on top.
Repeat with the other and bake in the centre of the oven for 20 minutes till golden on the outside and gooey inside. They should look something like this
I served them with a small salad, just a few mixed leaves and a couple of halved cherry tomatoes. What really made it fit in with the main course was serving it with a little bit of fig conserve on the side. Goats cheese and fig go really well together as to Lamb and fig in the main course. It really knitts the two together.
When finished it shoud look a bit like this,
I shall share the main course for this menu tomorrow so stay tuned!