Valentine’s Day is fast approaching and what better way to celebrate with your loved one than cooking up a delicious meal to enjoy together? As the cost-of-living rises, date night ins are on the rise, and cooking at home is a great and affordable way to celebrate the day of love. What’s more, you can cook the meal and enjoy your labour of love (literally) together.
Nothing shows how much you care more than a home cooked meal that has been made with love. And while these recipes may not be your usual dish from your favourite restaurant, they are just as special and delicious. Here are some of our favourite recipes that are packed full of flavour and make for the pea-fect dinner this Valentine’s Day!
HOMEMADE PEA PASTA DOUGH, COOKED WITH CREAMY PEA, MUSHROOM AND SAUSAGE SAUCE
Reenact that Lady and the Tramp scene with this delicious pea pasta!
For the pea pasta dough:
- 225g peas
- 400g pasta flour (plus extra, if needed)
- 3 large eggs
- Pinch of salt
- Half tbsp olive oil (if needed)
For the sauce:
- 1 cup peas
- 6 sausages
- 4 large chestnut mushrooms
- 200ml crème fraiche
- 1 shallot
- 1 garlic clove
- 1 tbsp butter with a drizzle of olive oil
For the pasta dough:
- Boil the peas and once cooled, puree
- Pour the flour into a mound on a wooden work surface and make a well in the centre with your fingers
- Whisk the eggs in a bowl and pour into the centre of the well
- With a fork, gradually incorporate the flour from the outside of the well into the eggs until it is no longer runny.
- Add the pureed peas to the mixture along with the salt
- Using both hands, swiftly bring the remaining flour over the egg and pea mixture so that it is completely covered
- Begin kneading the mixture using your hands until the mixture resembles a smooth dough. Add extra flour and/or olive oil if needed
- Continue kneading the dough for about 15-20min and then make into a ball and cover in cling film and rest in the fridge for at least 30min
- Remove the dough from the fridge and place on a floured surface and roll it out to make a long, thin layer
- Cut the dough into roughly 1cm strips and leave to dry on a kitchen cloth until the water is boiled for the pasta to be cooked
- Add the pasta strips to the boiling water with salt and a drizzle of olive oil and cook for 3-5min.
- Drain the pasta and leave until the creamy sauce is made
For the creamy sauce:
- Boil the peas and set aside
- Dice the shallot and garlic and slice the mushrooms
- Heat the oil and butter in a large pan and fry the sausages
- Remove the sausages from the pan and set aside
- In the remaining oil, fry the shallot and garlic
- Add the mushrooms and once cooked add the sausages, peas and crème fraiche
- Season with salt and pepper to taste
- Serve with the pasta and creamy sauce on top
SWEET MISO GRILLED COD WITH PEAS, EDAMAME AND SOY
This easy-PEAsy cod recipe is packed full of flavour and is the perfect dish for a candlelit meal.
- 3 tbsp red miso paste
- 2 tbsp mirin
- 4 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 garlic clove, crushed
- 1 tsp sugar
- 1 tbsp toasted sesame oil
- 2cm piece fresh ginger, grated
- 4 sustainable cod fillets (around 150g each)
- A handful of fresh coriander, plus extra to serve
- 175g edamame beans, shelled (optional)
- 200g peas, cooked
- 4 spring onions, finely sliced
- 1 bunch radishes
- Lime wedges, to serve
- Coriander leaves, to serve
- Preheat the oven to 200°C/180°F/Gas mark 6.
- Mix together the mirin, soy sauce, sugar, sesame oil, rice wine vinegar, garlic and ginger in a small bowl. Divide the mixture in half and add the miso paste to one half, setting the other half aside.
- Lay each piece of cod on a piece of greaseproof paper large enough to enclose it, spoon the miso mix onto the fish and scatter over the coriander. Tightly seal to make parcels.
- Put the 4 parcels into a baking dish, transfer to the oven and bake for 8-10 minutes.
- In a bowl, add the beans, peas, spring onions and radishes to the leftover dressing and toss until evenly coated.
- Divide the salad between 4 plates.
- Unwrap the parcels, lift out the cod and serve with the salad, with extra coriander leaves and lime wedges on the side.
ASIAN PEAS, TENDERSTEM BROCCOLI AND TOFU SALAD WITH BLACK SESAME SEEDS AND LIME DRESSING
Enjoy this zingy pea salad for your Valentine’s night-in.
- 1 egg, beaten
- 300g block of Tofu
- 3 tbsp cornflour
- 3 tbsp black sesame seeds, plus extra to serve
- Sea salt flakes & freshly ground black pepper
- 150ml vegetable oil
- 250g tenderstem broccoli, sliced into 3-4cm pieces
- 1-2 tbsp soy sauce, plus extra to serve
- 250g peas, defrosted
- A bunch of spring onions, finely chopped
- 1 carrot, peeled into ribbons
- A bunch fresh coriander and mint, roughly chopped, plus extra to serve
- Lime wedges, to serve
For the dressing:
- 3 tbsp fish sauce
- 1 tbsp brown sugar, plus extra to taste
- A thumb-size piece of fresh ginger, grated
- Juice of 3 limes
- 1 red chilli, finely chopped
- 2 tbsp toasted sesame oil
- To make the dressing, whisk all the ingredients together in a jug and season with salt and pepper to taste. Add a little more sugar if needed. Leave to one side.
- Tip the beaten egg onto a plate and coat the Tofu in it. On a separate plate mix together the cornflour, sesame seeds and salt and pepper and dip the Tofu pieces into it. Set aside.
- Heat the oil in a wok or large frying pan and very carefully shallow fry the tofu pieces for 2 minutes on each side. Remove from the pan, drain and keep warm.
- Add the broccoli to the pan and cook for 2-3 minutes until starting to colour and soften a little. Add the peas and splash over the soy sauce and griddle for another few minutes until tender but retaining a little bite. Add a dash of water and stir fry until soft.
- Add the spring onions, carrot ribbons and toss with the herbs, cooked broccoli and peas and dressing.
- Divide among 4 serving plates, lay the tofu over the salad and sprinkle with some herb leaves. Serve with lime wedges for squeezing and extra soy sauce and black sesame seeds.