Three Course Menu For Two

• 2 servings
• 35 minutes plus 1 hour marinating time to prepare

Instructions

An easy three course menu just for two.

Starter – Pan Fried Scallops with Herby Brown Butter Sauce

1. Place ¼ of the butter into a non-stick pan over a medium heat with 1 tbsp. of oil when the butter starts to foam place in the scallops and cook 1-2 minutes on each side.
2. Remove from the scallops from the pan and keep warm.
3. Place the rest of the butter into the pan and continue to cook until the butter turns brown (be careful not to burn the butter.)
4. Squeeze fresh lemon juice into the pan along with fresh chopped herbs, season to taste and spoon over scallops and serve.

Chefs tip
Place the scallops onto kitchen paper prior to cooking to ensure a caramelised finish.

Main – Thai Style Steak and Noodle Salad

1. Mix together chilli paste, ginger, garlic half the lime juice and 1tbsp of peanut oil. Cover the steaks with the mixture and leave in the fridge to marinade for 1 hour before cooking.
2. Heat a griddle or frying pan and place a pan of boiling water on a medium heat for the noodles.
3. Cook the steaks to your liking, turning frequently to ensure an even cook. Cook the noodles as per the packet instructions.
4. Once cooked, remove the steaks, leave to rest for a few minutes then slice.
5. Combine the rest of the ingredients with the noodles and serve with the sliced steak.

Chefs tip
Ensure your pan is smoking hot before cooking the steaks.

Dessert – Hot Cinnamon Churros, with Coffee and Caramel Ice Cream

1. To make the churro coating, place the sugar and cinnamon in a small, shallow tray and mix.
2. Place the butter and water in a saucepan over a high heat and bring to the boil. Reduce the heat to low, add the flour and beat with a wooden spoon until the mixture is smooth and comes away from the sides of the pan.
3. Remove from heat and add the eggs, one at a time, beating well after each addition until the mixture is smooth. Spoon the mixture into a lightly oiled piping bag fitted with a 1cm star-shaped nozzle.
4. Fill a deep, wide, heavy based saucepan two thirds full of oil and heat to 180°c, using a thermometer, or use a deep fat fryer.*
5. Pipe 5cm lengths of the mixture into the oil in batches, cut using scissors. Cook, turning occasionally, for 2–3 minutes or until golden. Remove with a slotted spoon and drain on paper towel. While still hot, toss the churros in the cinnamon sugar.
6. Divide the ice cream between 2 bowls. Pour over the cooled coffee and serve with the churros.

Chefs tip
Melted chocolate makes a delicious dip for these churros if you don’t fancy the ice cream.

*Frying Safety Tips:

• Use oil suitable for deep fat frying – check the label on the bottle.
• Use a thermometer to avoid overheating the oil.
• Use a large slotted spoon or tongs to remove food from the oil which allows excess oil to drain back into the pan.
• Keep children out of the kitchen whilst frying.
• Never leave the hot pan unattended.
• Keep the lid of the pan or a fire blanket close by to put on top if the oil catches fire, and have a fire extinguisher nearby suitable for oil.
• To dispose of the oil, allow it to cool completely and then pour back into the bottle. Do not pour it down the drain as it will block it.

View our vegetarian three course menu recipes by clicking here.