It might be the most romantic day of the year, but that doesn’t mean you have to splurge to show your loved one how you feel.
Everyone knows the quickest way to anyone’s heart is with good, homemade food. So instead of ordering out, why not cook something special and have a cozy night with your sweetheart?
Whether you’re a novice or an expert in the kitchen, we’ve put together some romantic recipes that you and your date will love. If you’re flying solo on February 14th, don’t let that stop you from treating yourself to a delicious meal. Simply half the ingredients, set the table for one and tuck in!
Sirloin Steak Recipe – Easy
Easy to prep and quick to cook, a tender, juicy steak is simple cooking at its best – and makes for the perfect date dish. Cooking a steak is more about the technique rather than the recipe. As long as you keep constant watch on the sizzling meat, you’ll achieve a mouth-watering meat. For a flavour-packed sirloin we suggest serving it medium-rare.
- 2 sirloin steaks, each about 200 g and 2 cm thick
- 1 tbsp butter
- 1 garlic clove, left whole but bashed once
- sprig of thyme or rosemary (optional)
- Remove the steaks from the fridge about 30 mins before you plan to cook, so they’re closer to room temperature. Pat the steaks dry with kitchen paper, and season with salt and pepper. Place the steaks in your pan and heat on a high flame.
- Turn the heat down to medium-high and add the butter. Once it’s sizzling, carefully lay the steaks in the pan, tucking the garlic and herbs in at the sides.
- With a pair of tongs, sear and turn the steaks every 30 secs to 1 min so they get a nice brown crust. As a rough guide, each steak will take 3 mins in total for rare, 4-5 mins in total for medium and 7-8 mins for well done. If you have a digital cooking thermometer, the middle of the steak should be 50°C for rare, 60°C for medium and 70°C for well done.
Creamy Courgette Lasagne – Medium
No one does romance quite like the Italians. So, when in Rome… why not rustle up your own homemade lasagne for your partner this Valentine’s? The pasta-layered, tomato-sauce-infused, veggie-stuffed dish will be sure to excite your date’s taste buds and melt their hearts.
- 9 dried lasagne sheets
- 1 onion, finely chopped
- 700 g courgette (about 6), coarsely grated
- 2 garlic cloves, crushed
- 250 g tub ricotta
- 50 g cheddar
- 350 g jar tomato sauce for pasta
- Heat oven to 220°C/fan 200°C/gas 7. Put a pan of water on to boil, then cook the lasagne sheets for about 5 mins until softened, but not cooked through. Rinse in cold water, then drizzle with a little oil to stop them sticking together.
- Meanwhile, fry the onion in the pan. After 3 mins, add the courgettes and garlic and continue to fry until the courgette has softened and turned bright green. Stir in 2/3 of both the ricotta and the cheddar, then season to taste. Heat the tomato sauce in the microwave for 2 mins on High until hot.
- In the pan, layer up the lasagne, starting with half the courgette mix, then pasta, then tomato sauce. Repeat, top with blobs of the remaining ricotta, then scatter with the rest of the cheddar. Bake on the top shelf for about 10 mins until the pasta is tender and the cheese is golden.
Flambéed chicken with asparagus – Advanced
Want to pull off a Valentine’s Day showstopper? Try your hand at this elegant date night dish. This is the most challenging recipe on our list. So, here’s the trick getting it just right… focus on the rich, cream sauce. Nail this, and we guarantee you will impress your date.
- 4 boneless, skinless chicken breasts
- 1 tbsp seasoned plain flour
- 2 tbsp olive oil
- Knob of butter
- 4 shallots, finely chopped
- 4 tbsp brandy or cognac
- 300 ml chicken stock
- 16 asparagus spears, halved
- 4 rounded tbsp crème fraîche
- 1 tbsp chopped tarragon
- Dust the chicken with the flour. Heat the oil and butter in the pan with its Tempered Glass Lids, add the chicken, then fry on all sides until nicely browned. Add the shallots, then fry for about 2 mins until they start to soften, but not colour. Pour in the brandy, carefully ignite, then stand well back until the flames have died down. Stir in the stock and bring to the boil. Reduce heat, cover, then cook for 15 mins until the chicken is just tender.
- Add the asparagus to the sauce. Cover, then cook for 5 mins more until tender. Stir in the crème fraîche and tarragon and warm through. Season to taste.