Why not show off your culinary skills to your partner this Valentine’s Day with this 3 course meal that is sure to add some spice? These delicious recipes are romantic, exciting and they're sure to heat things up this February!❤️
Starter: Ciabatta with chicken liver pâté and chilli jelly
Prep Time: 5-10 minutes
Cook Time: 5-10 minutes
4 slices of ciabatta
185g of unsalted butter, plus an extra 50g for the top
200g of chicken liver
½ finely chopped onion
1 finely chopped clove of garlic
A pinch of salt
1 tsp of ground black pepper
½ tbsp. of thyme leaves
2 tbsp. of Madeira
4 tbsp. of Adam’s Original Apple Chilli Jelly to serve
Some olives to serve
- Start by preparing the liver. Trim the chicken livers, rinse then pat dry with a paper towel.
- Melt 1 tbsp. of butter in a frying pan over a medium heat, then add the garlic, onion and thyme leaves for about 5 minutes until soft.
- Add the salt, pepper and chicken liver and pan-fry for between 5-10 minutes, until the liver starts to colour, then add the Madeira, continue cooking for a minute before adding the remaining butter then take the pan off the heat. Wait for a few minutes before pouring the mixture into a blender. Puree until you get a nice, smooth consistency.
- Add a little more salt and pepper for taste to the puree, then transfer the pâté in a large ramekin dish. Melt the extra butter and pour over the top of the pâté (you may not need to use it all!). Cover for it to set in the fridge for 3 hours. Use a reusable silicone cover or beeswax wraps to go plastic free!
- Before you are ready to serve, toast the ciabatta slices in the oven for 5-10 minutes or until they are crisp. Spread the pâté generously over the ciabatta toast and top it off with our delicious Adam’s Original Apple Chilli Jelly and olives! Tuck in and enjoy!
- If you’re feeling lazy, you can just buy the pâté at your local supermarket!
Main Course: Spicy Seafood Linguine
Prep Time: 5 minutes
Cook Time: 10-15 minutes
100g cooked lobster meat
100g cooked king prawns
2 Ring of Fire chilli peppers, deseeded and chopped finely
180g of dried linguine
2 cans of plum tomatoes
1 tbsp. Adam’s Original Chilli Infused Organic Olive Oil plus a little more to serve
150ml of white wine
½ teaspoon of finely chopped parsley
- In a saucepan, bring 500ml of slightly salted water to the boil, then add the linguine and cook for 8-10 minutes or until soft. Whilst the pasta is cooking, heat the Adam’s Original Infused Organic Olive Oil in a pan over a medium heat and add the garlic and chilli. After a couple of minutes, add the wine and simmer for 3-5 minutes before pouring in the plum tomatoes. Add a dash of salt and pepper to the pan.
- When cooking the mussels, ensure you don’t use any that are broken or open. Add the mussels to the pan and cook for 3 minutes until the shells open. Add the lobster and prawns and stir though.
- Drain the linguine and add a small dash of oil to ensure it does not stick together. Add to the pan and toss through the sauce.
- Serve with a drizzle of our chilli oil and a little parsley in a bowl.
Dessert: Chilli Cheesecake for Two
Prep Time: 10 minutes
Refrigeration Time: 4-5 hours
2 ramekin dishes
2 tbsp. unsalted butter, melted
5 digestive biscuits
4 oz soft cheese (like Philadelphia)
30g heavy cream (whipped)
65g icing sugar
1 teaspoon of vanilla extract
Icing sugar to decorate
Fresh fruit to decorate
- Break the biscuits down into small crumbs then pour the melted butter in and mix together to form the biscuit base for the cheesecakes. A good way to do this is to put the biscuits into a food bag and bash them with a rolling pin, then transfer to a bowl.
- Whisk the soft cheese in a bowl with an electric whisk on high until it has a creamy consistency.
- In a separate bowl, beat the cream until it starts to form ‘peaks’. Then add the icing sugar and vanilla extract and beat together well.
- Slice open the Ring of Fire Chilli Pepper and deseed. Chop as finely as possible, or use a mortar and pestle to grind down, almost to a paste-like consistency. Add this to the mixture for a spicy twist!
- Combine the two mixtures together by beating in a bit at a time, then separate into two ramekin dishes. Cover the dishes with cling film and place in the fridge to set for 4-5 hours.
- When you’re ready to serve dessert, just dust the top of the cheesecake using icing sugar and a sieve and decorate with fresh berries.