Love is in the air, and what better way to celebrate the most romantic day of the year than with delectable and heartwarming Valentine's Day recipes? Whether you're planning a cozy dinner for two or a delightful gathering with loved ones, these recipes are crafted to add a touch of love to your table. From decadent desserts that will melt hearts to savoury dishes that will ignite passion, these dishes will make this Valentine's Day a culinary celebration of love.
Here are some recipes shared by chefs to make your Valentines Day even more romantic:
1. Chicken Peri-Peri Wings (By Chef Ranveer Brar, Hershey India)
Ingredients:
- 6 -8 chicken wings
- 2 tablespoons olive oil
- 3 -4 tablespoons peri peri seasoning
- 1 tablespoon caramel syrup
- ½ teaspoon lemon juice
- ¼ teaspoon chicken seasoning
- black pepper to taste
- salt to taste
For Peri Peri seasoning
- 1 teaspoon oregano
- 1 tablespoon ginger powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1½ teaspoon paprika
- ½ teaspoon cayenne pepper
- 1 teaspoon cardamom powder
- ½ teaspoon salt
- For Garnish Spring onion greens
Equipment Needed
- Oven
- 2 plates
- 1 mixing bowl
Process
- Add all of the peri peri seasoning ingredients in a bowl and mix.
- Place chicken wings in another bowl, add the peri peri mix.
- Pour olive oil, lemon juice and HERSHEY’S Caramel Flavored SYRUP over the chicken.
- Add the chicken seasoning and salt and pepper for taste.
- Marinate the chicken wings in this mixture and keep it aside.
- Marinate the chicken wings in this mixture and keep it aside.
- Grill the wings in the oven for 20-25 minutes or till done.
2. Heart Shaped Flatbread (By Roshni Sood, Executive Chef, Marbella’s Kolkata)
Ingredients:
- 1 teaspoon active dry yeast
- 1 teaspoon granulated sugar
- 3/4 cup (180ml) warm water, (between 100-110°F, 38-43°C)
- 2 cups (250g) all-purpose flour or bread flour, plus more for hands and surface
- 1 Tablespoon (15ml) olive oil, plus 2 teaspoons for brushing the dough
- 1 teaspoon salt
- optional: 1 teaspoon garlic powder or 1 clove minced garlic and/or 1 teaspoon Italian seasoning
Method:
- Prepare the dough: Whisk the yeast, sugar, and warm water together in the bowl of your stand mixer. Loosely cover and allow to sit for 5–10 minutes until foamy and frothy on top.
- Add the flour, olive oil, and salt (and garlic/seasoning if using). Mix on low speed with the dough hook attachment until combined, about 2 minutes. The dough should be thick, yet soft and slightly sticky. It should pull away from the sides of the bowl as it mixes. When it does, it is ready to knead. If, however, the dough is too sticky to handle, mix in more flour, 1 Tablespoon at a time. Make sure you do not add too much extra flour; you want a soft, slightly tacky dough.
- Knead the dough: Keep the dough in the mixer (and switch to the dough hook if using the paddle) and beat for an additional 6-8 full minutes, or knead by hand on a lightly floured surface for 6-8 full minutes. (If you’re new to bread-baking, If the dough becomes too sticky during the kneading process, sprinkle 1 teaspoon of flour at a time on the dough or on the work surface/in the bowl to make a soft, slightly tacky dough. Do not add more flour than you need because you do not want a dry dough. After kneading, the dough should still feel a little soft.
- Place the dough in a greased bowl and cover with plastic wrap or foil, or a clean kitchen towel. Allow to sit and rest for 45 minutes at room temperature. Once it has rested and slightly risen, you can continue with the recipe or place the covered dough in the refrigerator for up to 2 days. More instructions in the make ahead Note below.
- As the dough is resting and rising, prepare your toppings.
- Preheat oven to 475°F (246°C).
- Shape the dough: Punch the dough down to release any air. Divide the dough in half. On a lightly floured surface with floured hands and working with one dough piece at a time, begin shaping and stretching the dough until it is 1/4 inch thick, resembling a heart and suits your liking.
- Poke your fingers all around the surface of the flatbreads or prick a few holes with a fork. Drizzle or brush each with 1 teaspoon of olive oil.
- Top each with your favorite toppings.
- Bake for 15–20 minutes or until the crust and toppings are browned to your liking. Remove from the oven. Slice and serve warm.
3. Tortello Branzino Mascarpone E Ruby Chocolate (By Chef Roberto Apa, Executive Sous Chef, Quattro, The Leela Bhartiya City)
Ingredients:
- For Fresh pasta dough:
- 100 gr flour
- 1 egg
- 1 gr salt
- Red color
- For the filling:
- 200 gr seabass
- 100 gr mascarpone
- Lemon zeste
- 5 gr ruby chocolate
- 5 gr salt
- 10 ml extra virgin olive oil
- 20 gr parmesan cheese
- Garlic
- Black pepper
- For plating:
- 100 ml cream
- 50 gr parmesan cheese
Method:
For the dough:
- On a clean surface, create a mound with the flour.
- Make a well in the center.
- Crack the eggs into the well and add a pinch of salt and the red colour.
- Using a fork, gradually incorporate the flour into the eggs until the dough forms.
- Knead the dough for about 10 minutes until it becomes smooth and elastic.
- Wrap the dough in plastic wrap and let it rest for at least 30 minutes.
- After resting, roll out the dough to your desired thickness and cut it into your preferred pasta shape.
For the filling:
- Cook the seabass fillets and flake them into small pieces.
- In a bowl, combine the seabass, mascarpone, Parmesan, minced garlic, lemon zest, grated ruby chocolate, salt, pepper, and chopped parsley.
- Mix well. Taste and adjust seasoning if necessary.
- Use this mixture as the filling for your tortelli and give the shape that you desire.
- In a small pan reach the boiling point with the cream and mix the parmesan to create the sauce.
Plating
- Place at the bottom of the plate the parmesan sauce, after cooked the tortello in boiling water, place the tortello on top of the sauce to create the contrast.
4. Beetroot Feta Kebab With Spicy Orange Chutney (By Chef Amit, TAJ Theog)
Ingredients:
For Beetroot Pattis
- 500 gm Beets diced
- 150 gm Whole Potatoes Boiled
- 75 gm Paneer grated
- 2 tablespoons lemon juice
- 4 cm Ginger, minced fine
- 3 cloves Garlic, minced fine
- 2 small Green chillies, chopped fine
- 1 tsp Garam masala
- 1 tsp Fennel powder
- ½ tsp Cumin powder
- 1.5 tsp salt
- 4 tbsp chickpea flour
- 30 grams fresh coriander, chopped fine
- 1 tblsp Ghee or Olive oil
For stuffing:
- 50 gm Cream Cheese
- 75 gm Feta Cheese
- 5 gm Fennel powder
- 2 gm cumin powder
For spicy orange chutney:
- 3 nos Orange
- 25 gm Sugar
- A pinch of Salt
- ½ tsp Red Chilly Powder
- A pinch of Cinnamon powder
- ½ tsp roasted cumin powder
- 1 tsp Ginger grated
Method:
For stuffing:
- Mix the Cream cheese, feta cheese, fennel and cumin powder and keep aside
For spicy orange chutney:
- Peel oranges, cut into wedges and deseed them. Remove the pith.
- In a saucepan, add the orange wedges, add a splash of water and slowly bring to heat.
- Add sugar, salt, red chili powder, ginger, cumin and cinnamon powder.
- The oranges will leave a lot of juice, and the mixture will have a very liquid consistency.
- Keep stirring the mix and crushing the orange with a whisk, and keep cooking on a low flame until the liquid is reduced by half and the oranges are soft and pulpy.
- Switch off the flame and allow it to cool; blend in a blender to the desired consistency once cooled.
For beetroot patties:
- Boil the beets until fully cooked. Drain and let all the water drain out. Then, puree the cooked beets in a blender or food processor. Pour the beet purée into a large frying pan and cook for 5 to 10 minutes to reduce the liquid.
- Peel and finely grate the potato, and grate the cottage cheese. Mix the grated cottage cheese and potato with the reduced beet mixture in the pan until thoroughly mixed.
- Add the lemon juice, ginger, garlic, chillies, spices, and salt. Cook for another 5 minutes.
- Take the mixture off the heat and stir in the chickpea flour and chopped coriander. Keep it aside and let it cool.
- Take some of the mixture and roll it into a ball, then stuff it with the feta mix and gently flatten it. Place it on a tray lined with butter paper.
- Heat a little ghee or olive oil in a small flat frying pan over high heat, then add the patties and cook for 2 minutes. Gently turn the patties over and cook for another couple of minutes.
- Serve hot with the spicy orange chutney.