Sunday, 13 February 2011

Valentine's Treats with Shloer

It’s challenging this year with Valentine’s falling on a weeknight. You want a clear head for the next day so too many glasses of champagne is definitely not a good idea, and you probably have a limited amount of time to prepare that special meal.

While my recipe for Valentine’s this year - Steak and Asparagus Salad - is easy and delicious, Shloer sparkling juice drink also have a couple of recipe selections that you might find helpful too. Shloer also makes the perfect non-alcoholic accompaniment to your Valentine’s dinner - it’s festive bubbles make any day a celebration. To make it that little bit extra special, try their selection of non-alcoholic cocktails with a twist made with Shloer.

Try their Spaghetti with Crab, Lemon, Chili and Parsley or their warm Chicken, Chorizo and Fennel salad for a quick, easy and very special meal for your Valentine.

Spaghetti with Crab, Lemon, Chilli and Parsley

Serves four (halve the quantities for dinner for two)
Prep five minutes
Cook 15 to 20 minutes

500 grams (1 pound) dried spaghetti
4 tablespoons extra virgin olive oil
4 garlic cloves, sliced
1 large red chilli, de-seeded and finely chopped
200 grams (about 7 ounces) of white crab meat
2 lemons, zested and juiced
1 large bunch of parsley, shredded
Sea salt and cracked black pepper

Bring a large pan of salted water to the boil. Cook the spaghetti according to the packets instructions.

While you are waiting for the spaghetti to cook, in another large pan, heat the olive oil, add the garlic, and cook over a medium heat until the garlic starts to turn golden brown. Remove from the heat and add the chilli, crab, lemon zest, juice and parsley.

Once the pasta is cooked drain thoroughly and then add to the pan with the crab sauce. Season with sea salt and plenty of black pepper, mixing well. Divide between four warm bowls and serve at once.

A warm chicken, chorizo and fennel salad

Serves 4 (again, halve the quantities for dinner for two)
Prep 15 minutes
Cook 25 minutes


2 tablespoons olive oil
2 chicken Supremes, skin removed
250 grams (about 8 to 9 ounces) chorizo, sliced
200 grams (about 7 ounces) cherry tomatoes cut in half
1 red onion, finely sliced
1 bulb of fennel, finely sliced
1 tablespoons sherry vinegar
2 tablespoons extra virgin olive oil
Sea salt and cracked black pepper
Small bunch of parsley, chopped

Preheat the oven to 180 or 350.

In a medium sized ovenproof frying pan, heat 1 tablespoon of the olive oil, until almost smoking, add the chicken breasts, seal on both sides while seasoning at the same time.

Place in the oven for 15 to 20 minutes or until cooked, once cooked remove from the oven and leave to rest in a warm place.

In another medium size frying pan, heat the rest of the olive oil over a medium heat, add the chorizo and cook for 5 to 10 minutes, until golden brown.

While you are waiting for the chorizo to cook, shred the chicken, then place in a large bowl, then add the tomatoes, red onion, fennel, vinegar and extra virgin olive oil.

When the chorizo is cooked, add to the bowl with any oil that has been released from the chorizo, season with salt and pepper, then add the parsley, mix well and serve in a warm bowl.

The 21st Century Housewife has not been paid for this post.

1 comment:

  1. That salad looks so delicious. What a great couple of recipes. Thanks for sharing.


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