The ‘day of love’ is just around the corner. Whether you’re celebrating Valentine’s, Palentines, or simply you’re simply in the mood for food, nothing beats a home-cooked 3 course menu, made with love. We often think of preparing and cooking a ‘3 course menu’ and panic. Or think ‘there’s no way I could cook that’ and opt for a fancy restaurant instead. Whilst we at Silver Mushroom love eating out as much as the next, we’re determined to help you overcome this worry, and cook up a storm.
Today’s 3 course menu is following an ‘easy but standout’ mantra. Our goal is to impress, without the stress. These are also staples that once you’ve made and perfected once, you’ll be able to whip them up on the regular.
Starter: Baked Camembert With Spicy Honey & Crispy Bread Roll
We’re kicking off our 3 course menu with a dreamy, creamy, cheesy starter. It involves 5 minutes of prep, and at least 15 minutes of delicious bites.
Ingredients
- > Camembert
- > 1 tbsp honey
- > 1 tsp olive oil
- > Chilli flakes, salt & pepper to taste
- > Crispy bread rolls
Method
- 1. Remove your camembert from the packet and place inside a baking tray or cheese baker.
- Top tip: If using a baking tray, make sure that it isn’t much larger than the cheese or it will spread out and leak. This is why the best thing to use is a cheese baker. They’re most definitely worth the purchase – once you make this once, you will be dreaming about it for a while.
- 2. Slice the rind across the top, so that it doesn’t dry out.
- 3. Drizzle olive oil, honey on top, and add chilli flakes, salt & pepper to taste.
- 4. Cook for 20 mins, or until gold, gooey, and delicious.
- 5. If you’re opting for a warm crusty bread, heat it up alongside the cheese.
Main: Creamy Cajun Prawn Tagliatelle
This spicy, rich pasta is the show stopping main event to your 3 course menu. If you’re not a seafood lover, swap the prawns out for chicken, or mushrooms for a vegetarian alternative.
Ingredients
- > 10 king prawns (or however many your heart desires)
- > 1 tbsp olive oil
- > 100g butter
- > Cajun seasoning – 2 tbsp smoked paprika, 1 tbsp sweet paprika, 1 tbsp garlic powder, 1tbsp salt, 1 tbsp black pepper, thyme, onion powder, oregano & cayenne.
- > 1 white onion
- > 1 head of garlic (roasted)
- > 125ml white wine
- > 100ml double cream
- > Juice of 1 lemon
- > 300 pappardelle, tagliatelle, or linguine pasta
- > Parsley to garnish
Method
- 1. Slice the top off a full bulb of garlic, drizzle with olive oil and salt & pepper, wrap in tin foil and roast for around 30 minutes.
- Top tip: Prep this earlier on so it’s ready in time for the pasta.
- 2. Boil water in a large pan and season with salt for the pasta – cook according to instructions.
- Top tip: Adding a drop of olive oil to your water will stop the pasta from sticking together.
3. Pat the prawns dry and season with salt. Heat olive oil in a frying pan on medium to high heat. Once hot, sear the prawns for 2 mins on each side.
4. Add some butter & cajun seasoning and baste for 1 min. When fully cooked opaque, remove them from the pan and set aside.
5. Add diced onion & roasted garlic – Fry until soft, then pour the wine & reduce it by half.
6. Take the pan off heat, add the double cream and pasta water, then back onto the heat. Add the lemon juice, and more seasoning.
7. Top with prawns, and garnish with parsley.
Dessert: Mini Lemon Cheesecakes
You know those left over Gü pots that you have in your cupboard that you said you would definitely use? But you haven’t yet used them? Well, now is your time. Here’s a lemon cheesecake recipe that’s better than the puddings that started there. Any other small pot will work fine if you haven’t fallen victim to the Gü pot hoarding. You also make more than enough to save for after your fancy meal. The only thing better than a delightful 3 course menu, is one with leftovers.
Ingredients:
- > 150g shortbread biscuits
- > 50g unsalted butter
- > 300g full-fat cream cheese
- > 50g icing sugar
- > 150 ml double cream
- > 40 ml lemon juice (about 3 lemons
Method:
- 1. Blitz or bash your shortbread biscuits to a fine crumb. Melt your butter carefully without burning, and then mix it into your biscuits. Add to the bottom of your pots.
- 2. Add your cream cheese to a stand mixer bowl, or a large bowl. Add in your icing sugar, and whisk until smooth using a stand mixer, or an electric hand whisk.
- 3. Pour in your double cream, and whisk. As the mixture is starting to thicken, add in your lemon juice, and whisk again. Taste the mixture as you go along and add lemon to your taste – I prefer it tart!
- 4. Continue to whisk until very thick. Be careful to check the mixture frequently to see how thick it is, and fold through with a spatula to make it all even.
- 5. Once whisked, spread over the biscuit base, and then leave to sit in the fridge fully for at least 5-6 hours, or preferably overnight for longer.
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6. Top with extra biscuit crumble to serve!
Now that you’re ready for the food, the next step is to perfect a romantic table setting. Whoever your guest may be. Even if you’re cooking up a 3 course menu for one – self-love is the best type of love.
