Looking to impress this Valentine’s Day? Whether you’re cooking for someone special or planning the perfect Galentine’s night in, hosting at home doesn't have to feel complicated.
Introducing Ludo - General Manager of our pub, The Lucky Saint - otherwise known as one half of Judo's Kitchen on Instagram & TikTok alongside his partner Jess. To help you set the mood this Valentine’s, Jess and Ludo have shared some recipes to help you impress without the stress.
Recipe 1. Saint's Elixir Cocktail
Light and elegant, the Saint’s Elixir is a perfect way to set the mood for the evening. Effortlessly simple, yet impressive nonetheless. Here’s how to create one…
Ingredients
- 40ml Three Spirit Livener
- 20ml Giffard Pineapple Liquor 0%
- 10ml Agave (Or honey if you don't have Agave)
- 25ml Fresh Pineapple Juice
- 25ml Fresh Lime Juice
- Lucky Saint Unfiltered Lager
- 8-10 mint leaves
- Slice of lemon peel
- Cherry
- A handful of ice
Method
- Add all ingredients except the lager to a cocktail shaker (a jam jar works well too if you don’t have a shaker).
- Shake well and pour into a tall glass over ice before topping up to the brim with Lucky Saint Unfiltered Lager.
- Garnish with a sprig of mint, peel of lemon and a cherry to serve.
Recipe 2. Salmon en croûte
Designed for sharing, this dish takes centre stage. A tender salmon fillet with spinach & herb filling, wrapped in buttery puff pastry and baked to perfection.
Ingredients
- Handful Chopped Dill
- Handful Chopped Parsley
- Baby Spinach 250g (cooked, drained & chopped)
- 200g Philadelphia
- Lemon juice and zest to taste
- Salt & pepper to taste
- Salmon side
- 2 sheets of puff pastry
- 1/4 cup of panko breadcrumbs
- 1 egg beaten
Method
- To assemble the en croute place one sheet of puff pastry down on a baking tray lined with baking paper. Sprinkle the panko breadcrumbs down the middle.
- Remove the skin from the salmon (if still attached) and place that side down onto the breadcrumbs.
- Mix together the dill, parsley, spinach, Philadelphia and lemon, seasoning with salt & pepper to taste.
- Dollop the spinach and herb filling onto the salmon fillet, being careful not to get it onto the pastry.
- Brush egg wash onto the edges of the pastry and layer the second sheet on top, pressing down around the edges. Cut any excess pastry from the edges to neaten up (leave around 1/2 inch of pastry as an edge, a pizza cutter makes this really easy).
- Egg wash the rest of the pastry then squish the edges down with a fork and score on top with a knife.
- Place in a preheated oven at 180c and cook for 40 minutes. Serve with baby potatoes and fresh greens.
Recipe 3. Lemon meringue pie
If the salmon en croute wasn’t enough to impress already, a lemon meringue pie is a simple but effective way to end the evening on a sweet note.
Ingredients
- 4 large eggs (whole)
- 4 large egg yolks
- 4 large egg whites
- 400g caster sugar
- Zest of 3 lemons
- 180ml fresh lemon juice (approx. 4–5 lemons)
- 245g unsalted butter, cubed
- Pinch of salt
Method
- For the biscuit base, crush the digestives and mix with 125g of the melted butter. Press firmly into a tin and chill for 20 minutes.
- Whisk the eggs, extra yolks, 200g of the sugar, lemon juice and zest in a pot. Simmer slowly on a low heat until thick.
- Whisk in the rest of the butter, then pour the curd filling into the biscuit base and chill for one hour in the fridge to set.
- For the meringue, whisk the egg whites until soft peaks start to form. Then, slowly add the rest of the sugar and the cornflour until glossy.
- To finish, pile the meringue on the pie and use a pallet knife to create peaks.
- Bake the pie at 180°C for 8-10 minutes, or use a blow torch if you have one. When finished, allow the pie to cool before serving.
