MAKE a date with someone special. After making it through lockdown, now is the perfect time to treat the one you love.
But eating out can be expensive, especially with the Government’s “Eat Out To Help Out” scheme not due to start until August 3.
Cost, convenience and safety are just a few of the reasons why “date nights” at home are a major trend, combining great food and drink with good times, all at a much more affordable price.
To make the most of your home date, snap up Morrisons’ new £12 “date night for two” deal, available this week in-store or online. Or try these brilliant recipes for a restaurant-style starter, main and pud costing just a few quid.
Stuffed garlic & herb mushrooms
Serves two – £1.35 per portion
Preparation time: 30 minutes
Cooking time: 15 minutes
YOU NEED:
- 75g butter, softened
- 3 garlic cloves, finely chopped
- 4 large flat mushrooms, stems removed and finely chopped
- 50g fresh white breadcrumbs
- 2 tbsp thyme, chopped
- 2 tbsp parsley, chopped
- 1 lemon, zest only
- 2 eggs, lightly beaten
- Salt and black pepper
METHOD: Preheat the oven to 180C/gas 4. Arrange the mushroom caps top-down on a baking sheet. Beat the garlic into the butter and divide two-thirds of the butter between the mushroom caps.
Melt the remaining butter in a pan and add the breadcrumbs. Gently fry until golden then tip into a bowl. Stir in the thyme, parsley, lemon zest and chopped mushroom stems, then season to taste with salt and pepper.
Stir in the beaten eggs then divide the breadcrumb mixture between the mushroom caps.
Bake for 15 minutes or until the stuffing is golden-brown and the mushrooms are tender. Serve immediately.
Ribeye steak with parsley, garlic & horseradish butter
Serves two – £5.12 per portion
Preparation time: 20 minutes
Cooking time: 10 minutes
YOU NEED:
- 2 ribeye steaks (200g each)
- 8 tbsp rapeseed oil
- Salt and black pepper
- 200g salted butter, softened
- 4 garlic cloves, peeled and crushed
- Handful fresh parsley, chopped
- 4 tbsp horseradish sauce
METHOD: Remove the steaks from the fridge at least 20 minutes before cooking to bring up to room temperature. To prepare the parsley, garlic and horseradish butter, mix these ingredients together in a bowl and season with black pepper.
Mould the butter into a sausage shape and wrap in greaseproof paper or baking parchment. Refrigerate for five to ten minutes. To cook your steak, heat a non-stick frying or griddle pan until hot.
Brush the steak with a little oil on both sides and season well. Cook the steaks according to your preference. Transfer the steaks to a warm plate, cover with foil and allow to rest for three to four minutes.
Serve the steak with two slices of the herb butter and the sides of your choice – salad, veg or chips, for example.
Cacao & raspberry chocolate gems
Makes 14 – 32p per chocolate
Preparation time: 15 minutes
Cooking time: 5 minutes (plus 1 hour to freeze)
YOU NEED:
- 65g coconut oil
- 65g drinking chocolate
- 2 tbsp honey
- 1 tsp vanilla extract
- 14 small raspberries
METHOD: In a small saucepan, melt the coconut oil on the lowest heat. Add the drinking chocolate and stir to fully combine. Remove from the heat and add the honey, followed by the vanilla extract.
In the chocolate mould, add one raspberry to each segment then pour in the chocolate. Knock the tray to remove any air-bubbles.
If needed, top up with more chocolate mixture. Place in the freezer for an hour to set. Remove the chocolates from the mould to serve.
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