Get in the mood for a romantic Valentine’s Day with these delicious recipes from Avonmore.ie

Covid restrictions have thankfully eased and restaurants are fully open around Ireland again, meaning delicious Valentine’s Day meals in romantic settings will unlock many a food-lovers heart this February 14th.

With the love of food in mind, Overherd at Glanbia Ireland raided the Avonmore.ie recipe archives to see what culinary delights could get tastebuds tingling this Valentine’s Day. The recipes below can be whipped up in your own kitchen and are sure to impress your dinner date!

Treat your loved one this Valentine’s Day with these delicious recipes for an extra-special meal.

Steaks with Peppercorn Mushroom Sauce

Serves 2

Ingredients

• 25g Avonmore Irish Butter
• 2 tbsp olive oil
• ½ onion, sliced
• 80g chestnut mushrooms, sliced
• 2 garlic cloves, crushed
• 1 tbsp black peppercorns, roughly crushed
• 4 rib-eye steaks
• 15ml brandy
• 120ml Avonmore Cooking Cream

To serve:

• Chunky chips

Directions
Heat the butter and half of the olive oil in a pan over a medium heat and add the onions and mushrooms. Cook for 4-5 minutes until mushrooms are golden brown, then add the garlic and cook for one minute longer. Remove with a slotted spoon and set aside.

Heat another tablespoon of oil in the same pan over a high heat. Press the crushed peppercorns into both sides of the steak.

Place the steaks in the hot pan and cook for 2-3 minutes per side for medium-rare, or to your liking. Remove to a plate, tent loosely with tin foil and rest while you make the sauce.

Place the same pan over a high heat and add the brandy. Bring to a boil, then add the Cooking Cream and reduce the heat. Simmer for five minutes, using a wooden spoon to scrape any sticky bits from the bottom of the pan.
Add the mushrooms and onions back to the pan and heat through for 1-2 minutes.

Stir in any juices that have been released from the steaks.
Serve the steaks with the brandy mushroom sauce and chunky chips.

Roulade with Strawberries & Cream Filling

Ingredients

For The Cake

• 6 eggs separated
• 150g caster sugar
• 50g cocoa powder

For The Filling

• 225ml Avonmore Double Cream
• Handful of strawberries, sliced

For The Sauce

• 2 x 8 square bars Cadbury Dairy Milk
• 85ml Avonmore Milk/Cream

Directions

Begin by making the filling. Lightly whip the Avonmore Double Cream and fold in freshly cut slices of strawberries. Cover and chill for an hour.

Now the cake. Whisk egg yolks until they start to thicken, add the caster sugar and continue to whisk until slightly thicker. Then sift cocoa powder into egg yolk mixture and whisk together.

Using a clean whisk and bowl, whisk egg whites to soft peaks. Then carefully cut and fold the egg whites into the chocolate mixture and pour into a lined 30x20x2.5cms tin.

Bake on centre shelf for 20-25 mins, (gas mark 4, 350°F/180°C) until bouncy. Remove and leave to cool.

When the cake is cold, gently spread the strawberry and cream filling over the cake. Then roll the cake away from you using the parchment to help make the log shape. Serve with warm chocolate sauce.

For sauce, break up the chocolate bars and place in a jug with milk or cream. Melt slowly in microwave or in a small pan until combined. Pour over slice of roulade with extra strawberries. Delish.