With the frosty weather continuing this month, keep cosy and stay in this Valentine’s Day.
Why not spruce up the kitchen with some candles or a new table cloth and pop on some music to set the mood? Staying home can be just as fun and far more cost effective than going out for a meal on Valentine’s Day. After all, they say the kitchen is the heart of the home!
Whether you’re cooking together or looking to surprise your loved one, we’ve put together a perfectly warming three course meal for you to enjoy.
Chilli Corn on the Cob
Boil a large pan of water. Add some salt and the corn. Boil for 10 mins.
Meanwhile, mix the butter with the coriander, paprika and chilli powder.
When ready to serve, drain the corn, then add the butter mixture to the pan so it melts on all sides of the corn.
Ultimate Beef Chilli
Prep Time15 minutes
Cook Time3.5 hours
- olive or coconut oil
- 3 cloves garlic finely
- 1 bay leaf
- 2 onions peeled and minced
- 1 pinch sea salt
- 1kg beef mince
- 500ml coffee freshly brewed
- 2 tsp chilli powder
- 1-2 tsp chipotle chillies cut to taste
- 1-2 tsp ancho chillies cut to taste
- 1 tsp oregano
- 1/2 tsp cumin ground
- 2 green chillies fresh
- 1 tbsp muscavado sugar to taste
- 400g black beans or kidney add a mix of beans for added texture
- boiled rice (optional)
- sour cream (optional)
- coriander fresh (optional)
- grated strong cheese (optional)
- guacamole (optional)
- nachos (optional)
Heat the oil in a large, heavy-based pot over a high heat, then brown the mince in batches, stirring regularly. Make sure you use a big enough pan so that the meat browns rather than steams. – don't crowd Add the onions and stir-fry until slightly browned.
Turn down the heat and add the garlic. Stir and cook until the onion has completely softened, then add the coffee and a big pinch of salt, cover and simmer for two hours.
Add the herbs, spices and dried chillies to the pan along with the sugar and fresh chillies, and simmer, partially covered, for half an hour, adding a little water if it seems dry (or if you prefer a saucier chilli). Ten minutes before the end of cooking, add the beans, taste, and adjust the seasoning and spicing as necessary.
Serve with a many trimmings as you fancy! We love a good dollop of sour cream.
For even more flavour, this recipe is even better if you leave it overnight and reheat to serve.
Spiced Chocolate Truffles
- 1 ounce bittersweet chocolate chopped
- 1 ounce semi sweet chocolate chopped
- 1/2 tsp ground cinnamon (could substitute with cassia)
- 1/4 tsp chipotle chilli powder
- 1/2 tsp dried orange peel powder
- 1/4 tsp ground cardamom
- 1/2 tsp finely minced fresh ginger
- 1/4 tsp ground ginger
- 1/2 cup heavy cream
- 1/2 cup whole milk
- 1/4 cup confectioners sugar
- 1/3 cup unsweetened cocoa powder
In a medium bowl, combine the chopped bittersweet and semisweet chocolate. Evenly distribute the chopped chocolate mixture among 3 small bowls.
In one bowl, add cinnamon and chipotle powder. In the second bowl, add the orange zest and cardamom. In the third bowl, add fresh ginger and ground ginger.
In medium saucepan, combine the cream, milk, and confectioners’ sugar. Bring to a boil, then remove from heat. Evenly divide the hot cream mixture between the 3 bowls of chocolate and spices, whisking gently until chocolate is completely melted. Cover each bowl tightly with plastic wrap; set aside to cool, and then freeze until thoroughly chilled.
Line 3 rimmed baking sheets with parchment paper; set aside.
Using a 1-inch spring-loaded scoop, scoop chocolate mixture into hands, and roll into a ball. Transfer to prepared baking sheets, keeping each flavor separate.
Add the cocoa powder to a bowl. Gently, roll each of the balls into the cocoa powder to finish.
About the Author
As an animal lover and baking enthusiast, Georgia can often be found experimenting with plant-based recipes in her kitchen.