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Hello eWorld,

It is time to start my weekly posts for recipes that should help you enhance your life offline. I know we are all virtual here, but hey, why not build something that will make your life fun and happy outside of the game too?

For today I have imagined sharing a four-course meal. As tomorrow is the reddest day of all why not call it a Valentine's day four-course meal

Appetizer:

Creamed goat's cheese & roast beetroot salad


Ingredients

2 medium beetroot, washed
3 tbsp olive oil
¼ small ciabatta loaf, thinly sliced
100g ash log goat's cheese
50g low-fat crème fraîche
½ tsp picked thyme leaves
drizzle truffle oil (optional)
1 red chicory
1 Granny Smith apple
1 tbsp chopped toasted hazelnuts
1 orange, zested, to serve
For the dressing
4 tbsp olive oil
1 shallot, finely chopped
2 tbsp balsamic vinegar


Method of creation

STEP 1
Heat oven to 180C/160C fan/ gas 4. Roll the beetroot in half the olive oil in a small roasting tin, season, cover with foil and bake for 1 hr – check it’s cooked by pushing a knife into the beetroot, it should go in easily. Remove from the oven and leave to cool. Leave the oven on. Meanwhile, whisk all the dressing ingredients together. Place the ciabatta on a tray, drizzle with the remaining olive oil and bake for 8 mins until crisp, then leave to cool. When the beetroot is cool enough to handle, peel, cut into wedges and add to the dressing to lightly pickle. Can all be done up to two days ahead.

STEP 2
Break the goat’s cheese into small chunks in a bowl, beat with a spoon, then add the crème fraîche, thyme, truffle oil, if using, and some cracked black pepper, then whisk until light and fluffy. Spoon into a piping bag and chill. Can be done two days ahead.

STEP 3
Halve the chicory and remove the core with a sharp knife, then slice the leaves. Add to the bowl with the beetroot. Cut the cheeks off the sides of the apple and finely slice. To serve, pipe the goat’s cheese onto each plate, then build the beetroot up around it. Press the chicory into the cheese and spoon over the dressing, then add the apple. Break the croutons into random shapes and press into the cheese too. To finish, scatter over the nuts and orange zest.




Main Course:

Smoky steak with Cajun potatoes & spicy slaw


Ingredients

430g Maris Piper potatoes, cut into 1.5cm chunks
1 tbsp Cajun seasoning
2 tbsp olive oil
1 x 400g bavette steak
¼ small bunch of coriander, finely chopped
For the spicy slaw
¼ small red cabbage, shredded
½ red onion, finely sliced
2 tbsp mayonnaise
1 tbsp soured cream
½ tbsp chipotle chilli paste


Method of creation

STEP 1
Heat the oven to 220C/200C fan/gas 7. Bring a large pan of salted water to the boil, add the potatoes and cook for 5 mins. Drain and leave to steam-dry in the colander for a few minutes. Toss the potatoes with the Cajun seasoning, half the oil and a good pinch of salt. Tip onto a baking tray and roast for 25-30 mins or until golden and crisp, tossing halfway through.

STEP 2
To make the slaw, combine the cabbage, onion, mayonnaise, soured cream and chipotle paste in a bowl until the cabbage and onion are well coated. Set aside.

STEP 3
Rub the steak with the remaining oil and season both sides. Heat a griddle pan or non-stick frying pan over a high heat until very hot. Add the steak to the pan, cook for 2 mins on one side, then 3 mins on the other. Remove, put on a chopping board, cover with foil and leave to rest for 5 mins. Slice into strips.

STEP 4
Serve the steak with the potatoes scattered with the coriander and a pile of the spicy slaw.




Dessert:

Chocolate-dipped strawberries


Ingredients

100g dark chocolate, roughly chopped
400g strawberries
30g white and milk chocolate, roughly chopped (optional)


Method of creation

STEP 1
Cut a strip of baking parchment and leave to one side. To melt the dark chocolate, fill a small pan with 2cm water and bring to a simmer. Put the chocolate in a heatproof bowl and rest it on top of the pan, ensuring the bowl isn’t touching the water. Stir the chocolate to gradually melt it. Or, melt the chocolate in 20 second blasts in the microwave, stirring after each blast until melted. Put the melted chocolate in a small deep bowl.

STEP 2
Gently hold the strawberries by the leafy top and dip into the chocolate. Tap off any excess chocolate and put on the parchment to set. If you have any leftover chocolate, pour it onto another strip of parchment and leave it to set, it can be used again.

STEP 3
If you'd like to decorate the strawberries, melt the white and milk chocolate and drizzle lightly over the fruit.


The Happy Ending:

Drinks and Intercourse



Ingredients

2+ Homo Sapiens
150ml cranberry juice
1 tsp grenadine
50ml vodka
handful of ice
1 lime wedge
4 raspberries
chilled prosecco or sparkling wine, to top up

Method of creation

STEP 1
Mix the cranberry juice, grenadine and vodka together in a jug with a handful of ice. Or, do this in a cocktail shaker. Squeeze over the lime wedge and stir with a mixing spoon, or shake briefly if using a cocktail shaker.

Undress

STEP 2
Strain the cocktail into two champagne glasses. Drop two raspberries into each glass, then top up with prosecco or sparkling wine to serve.

STEP 3
Sex

STEP 4
Repeat STEP 3 as many times as possible

May your Valentine's day be as good as your wildest imaginations.


Yours,

Popay
The Spinach Man