Who’s For A Recipe of Love? Smoked chicken Caesar salad leaf canapés

Valentine’s Day is the perfect time of year to fall in love with food.

You don’t have to spend too much money to make Valentine’s Day special, all you need is some imagination and some great ingredients.

The lovely folks at Parmigiano Reggiano Cheese have a great range of recipes that make Valentine’s Day cooking look easy. These canapes are a great way to start off a romantic evening.

Here’s a great recipe for you to try! I would leave out the chorizo, but that’s my choice.

If you do try it don’t forget to tweet us on @whosfordinner!

CANAPE CHICORY

Smoked chicken Caesar salad leaf canapés with Parmigiano-Reggiano shavings

Makes about 20 canapés

2 bulbs red chicory

30g chorizo, diced

100g smoked chicken, thinly sliced

1 handful basil leaves, roughly chopped

25g Parmigano-Reggiano cheese, to serve

Caesar Dressing:

1 egg yolk

Juice of ½ lemon

½ tbsp finely chopped anchovies

1 garlic clove, crushed

3 tbsp olive oil

20g Parmigano-Reggiano cheese, grated

2 tbsp double cream

½ tbsp mascarpone cheese

Salt and black pepper

  1. First, make the dressing by whisking together the egg yolk, lemon juice, anchovies and garlic clove and gradually whisk in the olive oil to thicken the mixture. Add the grated Parmigano-Reggiano cheese and gradually whisk in the double cream, followed by the mascarpone cheese. Season to taste
  2. Assemble the canapés by taking leaves of the chicory and filling with a little dressing, followed by a few cubes of chorizo and plenty of smoked chicken
  3. Drizzle a little with more dressing over each canapé and top with chopped basil leaves and shaved Parmigano-Reggiano cheese before serving

Cook’s tip: To save some time, try making the dressing in advance, remembering to keep it refrigerated

Who’s For A Recipe of Love? Heart sausage with Potato Rosti and Mushroom Champagne Sauce

Valentine’s Day is the perfect time of year to fall in love with food with someone special.

You don’t have to spend hundreds of pounds to enjoy some delicious food with your romantic partner either. The lovely folks at HECK Sausages have a limited range of heart-shaped sausages which are available throughout February from Asda, Tesco and Waitrose.

Here’s a great recipe for you to try! If you do try it don’t forget to tweet us on @whosfordinner!

PECK heart sausage with Potato Rosti, Wilted Spinach and Mushroom Champagne Sauce

PECK Sausage, rosti, spinach, mushroom, champagne

PECK Sausage, rosti, spinach, mushroom, champagne

Serves 2
Preparation time: 10 minutes
Cooking time: 20 minutes

Ingredients

2 PECK Heart Sausages

275g New Potatoes, boiled for 5 minutes and grated

Sauce

1 tbsp olive oil

1 shallot or small onion halved and thinly diced

1 cloves garlic, crushed

110g  baby chestnut mushrooms, sliced

150ml dry Champagne or Sparkling Wine

50ml vegetable stock

75ml crème Fraiche

85g Fresh Spinach

Seasoning

 

Sprinkling of chopped fresh parsley for serving

 

Method

  1. Cook the PECK heart sausages under a medium grill for 18 – 20 minutes, turning occasionally.
  2. Heat ½ the oil in a frying pan over a moderate heat, add the diced onions, garlic and mushrooms, fry 5 – 8 minutes until the onions and mushrooms are soft.
  3. Season the grated potatoes, divide into 2, dust hands with flour and bring the potatoes together to make 2 potato cakes. In another fry pan, heat the remaining oil and fry the potatoes over a medium heat for 10 – 15 minutes, turning occasionally.
  4. Pour the stock and the Champagne into the pan with the mushrooms; increase the heat until the liquid is reduced to a 1/3.
  5. Combine the Crème Fraiche and seasoning in a small bowl and then add to the frying pan and stir until mixture has thickened.
  6. Place the spinach in a pan with 1 tbsp of boiling water, cover and cook for 30 seconds to a minute to allow the spinach to wilt down.
  7. Serve the potato rosti cake with the wilted spinach on top followed by the PECK heart sausage, spoon over the sauce and serve sprinkled with the chopped parsley and cracked black pepper.

For more information on PECK Sausages visit www.heckfood.co.uk