Fifty Shades of Food, Because it is Valentine's Day Afterall

Anastasia Steele doesn't eat much when she is around Christian Grey (obviously she has other things on her mind and who can blame her?) But what if Christian was a bit more imaginative and tried to spice it up in the plate as much as he does in the bedroom?

So here you go dear Christian, some little tips for you (Fifty to be exact)... 
PS: let me know how the evening went.

All Recipes for 2 people (obviously...)

First of all, I think men should be aware of these small things:

1.  Yes, a woman needs to eat: when we say we are not hungry (even if it is 8pm and we have skipped lunch to fit into this gorgeous black dress) it is either to pretend we survive on salad and tomatoes because we think our appetite might scare you, or because what is in our plate is really not tempting. So if you are not sure of your cooking skills, think easy recipes and take some extra care of the presentation.

2.  Atmosphere: Dim light makes everything prettier. A couple of candles in the room will make every dish look more interesting.

3.  We might like painting your torso with whip cream or chocolate, but we take absolutely no pleasure in seeing spaghetti tomato sauce all over our brand new white trousers, so be thoughtful and cook us easy-to-eat dishes, at least until dessert. We promise to reward you for that.

 

 

 

Let's start with aperitif..

This is what will put your date in the mood for a romantic and sensual night, so Christian, this is VERY important to get it right! 

1.  Champagne
Simple, Classic, Elegant. You can also opt for the Rose version.

2.  Watermelon Martini

Combine one part citrus vodka  to 1-1/2 parts watermelon seeded and diced. Shake ingredients with ice and strain into a chilled cocktail glass. You can add part of Melon liqueur (Midori) to take some liberty with the original version.

3.  Rose Royale

The Plaza Athenee Signature cocktail: fresh raspberries pureed and champagne. 

4.  Sancerre, chilled

5.  Tarama Toast
A minute before serving, place the blinis on a baking sheet and heat them for a few minutes in a warm oven. Spread this cream on blinis and add a couple of salmon roe on top.

6.  Spicy Bubbles 

Juice 2 carrots, 2 apples, 1 inch slice of lemon, ¼ inch of fresh ginger,2 ice cubes. Pour over ice cubes and top up with champagne.

7.  Rose Martini  
Ice, 10cl vodka, 5cl rose syrup, Dash of orange or grapefruit bitter, Organic rose petals
Recipe: Fill a cocktail shaker with ice. Add the vodka, rose syrup and bitters and shake well. Strain into two chilled martini glasses and garnish with rose petals.

8.  Rasmopolitan

2tbs citrus-flavoured vodka, 2tbs raspberry-flavoured vodka, 1tbs Chambord, 1tbs freshly squeezed lime juice,1 tbs simple syrup, 2tbs cranberry juice, raspberries for garnish

Recipe: Fill a cocktail shaker halfway with ice. Add vodkas, Chambord, lime juice, syrup, and cranberry juice. Shake or stir until well chilled. Strain into a martini glass. Garnish with raspberries; serve.

9. Caviar, of Course

If your bonus was higher than expected... 

Starters:
As an option you can also do a starter-only dinner, which will be aperitif-like, so pick 5 or 6 to share and finish with dessert.

1.  Oysters in their half-shells

Serve them cold, medium size and on a plate of crushed ice. Just add lemon or shallot vinegar.

2.  Salmon tartare
200g raw salmon; 2tbs olive oil; 1/2 red chili; 1lemon; 1small bunch of coriander; salt and pepper
Peel the lemon. Mix thinly the zest of the lemon, the pulp, the chili, the coriander (keep a couple of leaves for the presentation), salt, pepper and the olive oil.
Cut the fish with a knife in small dices, seasoned with salt and pepper. Split the lemon mousse into 2 ramekins and place salmon on the top. Decorate with coriander leaves and serve chilled. 

-3.  Foie gras and balsamic roasted figs:

2 slices of foie gras terrine, 4 figs, balsamic glaze or balsamic vinegar, salt & pepper

Wash and dry the figs. Slice a cross into the top of each one, the fig must still be held together by the base. Place the figs in an ovenproof dish and drizzle each one with about a tablespoon of good balsamic vinegar. Pop the figs in the oven and bake uncovered at 180C until they start to soften  - about 15 minutes. When the figs are done, transfer them to plates, drizzle with the cooking liquid. Add the foie gras.  

4.  Scallops Carpaccio
Dry 6 scallops (withdraw the coral) in kitchen paper and place on a chopping board. Cut thinly into even slices. Cover two plates completely with olive oil using a brush, place the slices of scallop over it, season with salt and black pepper, spoon some olive oil on top and leave to marinate for 10 minutes. Wash the limes, dry on kitchen paper, grate the zest of one of them over the carpaccio, squeeze its juice and pour over the scallops. Serve fresh with a second lime cut into quarters.

5.  Truffle Oil Scrambled Eggs
Just add Truffle oil to the traditional scrambled egg recipe  (don't put tarragon)

 

6.  Seafood and Avocado Verrines
Recipe

7.  Steamed Asparagus, Prawns and Mayonnaise
Present on a sharing platter and eat with fingers or chop-sticks

8.  Burrata and Fresh Basil
Easy, creamy, delicious

9.  Melon and Parma Ham
A summer starter to warm up the room

10. Gaspacho
You can go original with tomato and cucumber, or be adventurous and mix cucumber with avocado or tomatoes and mango etc..

11. Grilled Oysters
3 bacon rashers, finely chopped, 2 tbsp fresh breadcrumbs, 1 tbsp Worcestershire sauce, 4 tbsp double cream, 12 oysters, lemon wedges to serv 

Recipe: Heat a frying pan and add the bacon. Fry gently in its own fat until browned, then add the breadcrumbs and brown them briefly. Mix the Worcestershire sauce with the cream and divide it between the oysters, season well and then top each with some of the bacon and breadcrumb mixture. Grill until brown and crisp and serve with lemon wedges.

 


Mains:

1.  Salmon with ginger and chili pak choi
For the Pak choi: 2 tbsp soy sauce, 3cm piece fresh ginger, half grated, half finely sliced, 2 tsp sesame oil, 1 tbsp olive oil, 1/2 lime juiced, 2 pak choi, leaves separated,  2 spring onions, cut into 3cm lengths, 0.5 red chili, deseeded and sliced into thin rounds.
Mix together the soy sauce, grated ginger, oils, lime juice and some black pepper. 
Preheat the oven to 180°c. Place the pak choi and spring onions in a large roasting tray. Scatter with the sliced ginger, and top with the marinade and the chili. Roast in the oven for 8-10 minutes.  Divide among 2 plates and serve with steamed basmati rice.
For the Salmon: Recipe
Divide in two plates and serve with basmati rice

2.  Seared Tuna
Recipe

3.  Truffle Risotto
Simple and delicious, just shave some fresh truffle on top of your plain risotto.

4.  Sea Bass in Banana Leaves
Recipe

5.  Pistachio Crusted Lamb Rack
Ingredients: A small lamb rack, 125g pistachio chopped, 40g soft butter, 6tbs flat parsley, 4tbs breadcrumbs, 2tbs olive oil, 1 tea spoon Dijon mustard, salt, paper
Recipe: Preheat the oven at 200C. Brush the olive oil over the rack and cook for 15mn. Season with salt & pepper. Mix the pistachios, breadcrumbs, mustard, butter and parsley. Spread over the rack and cook for 6minutes.

6.  The Big Salmon Trilogy
On a large plate : smoked salmon & lemon, salmon roe, marinated salmon

7.  Asian Plate
Crab Spring Rolls & Dim-Sum with dipping sauce


8.  Seared Scallops & Cauliflower puree
Cook the Scallops in 10g butter for 1mn30 on each side. Season with salt and pepper and add some chopped parsley on top. Serve with a cauliflower puree.

9.  Pan-Fried Duck Breast
Served medium rare with a pomegranate reduction or some caramelised pears for example

10. Grilled Lobster

11. Steak Tartare
300gmince beef meat; 1 egg yolk; 5 sprigs of chive; 2 sprigs of flat parsley; 1 sprigs of basil; 0.5tbs Dijon Mustard; 0.51tbs English mustard; 1tbs ketchup; 0.5tea spoon Worcestershire sauce; 1 tbs olive oil; salt and pepper.
Recipe: Cut the herbs.  Reserve a sprig of parsley for the presentation. In a salad bowl, mix the egg yolks, the ketchup, both mustards, the Worcestershire sauce; the olive oil, the alt and the pepper. Add the meat and mix everything together.
Divide the preparation in 2 and arrange on the plates and place some parsley on the top. You can also serve on slices of toasted bread.

Desserts:

1. Pineapple Carpaccio

 Recipe

2.  Strawberries & whipped cream

Serve in a transparent glass. I will not tell you what you could do with the left-over cream

3.  Chocolate Fondant

Recipe

4.  Mini Cupcakes

In London, my favourite cupcake places are the Hummingbird and Lola's Kitchen

5.  Macaroons

Pierre Herme has some very sexy flavours in store for you: Milk chocolate & passion fruits, Rose & rose petals, Chocolate & foie gras and my favourite: Hazelnut & white truffle

6.  Warm Apple Tart topped with Cinnamon Ice-cream

7.  Berry-Party

 Raspberries, Blueberries, Strawberries mixed together. Eat with fingers.

8.  Eton Mess

9.  Vanilla Panna Cotta with raspberry coulis

10. Apple & Salted Butter Caramel with Caramel Ice-Cream

11. Strawberry Soup & Basil Sorbet

12. Pistachio Financier 

15g Ground almonds,40g Ground pistachios , 25g Plain flour, 75g Egg white,  85g Icing sugar, 150g Butter, 1pinch Salt

Recipe: Preheat the oven to 180°C. Whisk the egg whites with a pinch of salt until they form soft peaks. Mix in the icing sugar, flour, ground almonds and ground pistachios.

Heat the butter until it turns a nutty brown colour and stir into the egg white, almond and pistachio mixture. Pour the financier batter into silicone round moulds and bake for 15-20 minutes.
Allow to cool before turning the financiers out of the mould.

13. Chocolate Fondue

14. Passion Fruit Mousse
Just because there is "passion" in the name, it already sounds nice

15. Banana Split

And Finally...

Tips 50: Dont forget to cook us breakfast the morning after the night before....

Happy Valentine's day
xoxo
MISS B.