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High Profile Magazine

4 Date Night Recipes

Given that this is the Love edition of the magazine, it feels fitting to give our readers some date night recipes! Whether those recipes are for Valentine’s day or for a date with your best friend, there is no better way to show someone you love them than through cooking for them.

Melty mascarpone chicken

Ingredients (serves 2)

2 chicken breasts, with skin on
4 slices of prosciutto or bacon
3 tablespoons of mascarpone
1 clove of garlic, minced
Handful of chopped rosemary
Juice of half a lemon
Olive oil


1. Preheat the oven to 200C/fan 180C/gas mark 6.
2. In a bowl, mix your mascarpone, rosemary, garlic, salt and pepper.
3. Place the chicken breasts on a clean surface. Slightly lift the skin, without detaching it. Put one spoonful of your mascarpone mix under the skin of each chicken breast.
4. Wrap 2 slices of your bacon or prosciutto around each breast, making sure it is wrapped tightly enough to keep the filling enclosed.
5. In a frying pan, heat some olive oil and brown the chicken on each side.
6. Put the chicken on a deep baking tray, and pop it in the oven for 20 minutes or until the chicken is cooked through.
7. Cover the chicken in lemon juice and spoon any juices from the baking tray over the chicken. Serve with crispy potatoes and a side of buttered asparagus and enjoy!

Seared scallop tagliatelle

Ingredients (serves 2)

6 scallops, with corals
6 slices of prosciutto, halved lengthways
175g fresh tagliatelle
3 tablespoons of olive oil
4 cloves of garlic, minced
1 teaspoon of thyme
Zest and juice of 1 lemon
3 tablespoons of dry white wine
Handful of chopped parsley


1. Chop the corals from the scallops and dice them.
2. Cut the scallops in half and roll them up in the prosciutto strips.
3. Boil the pasta according to pack instructions.
4. Heat the oil in a deep frying pan, searing the scallops for about 2 minutes until the prosciutto is browned. Remove from the pan and place on a plate to rest.
5. Fry the garlic in the juices remaining in the pan. Add the chopped corals and the thyme and fry for 5 minutes.
6. Add the zest and juice of the lemon along with the white wine. Let it simmer down to about half its original volume before adding the parsley.
7. Drain your tagliatelle and add it to the pan with salt and pepper, making sure the pasta is well-coated in the mixture.
8. Add the scallops to the frying pan, spreading evenly between the pasta. Serve and enjoy!

Salmon with soy and ginger noodles

Ingredients (serves 2)

2 salmon fillets
4 tablespoons of dark soy sauce
4 tablespoons of rice wine
1 stem of ginger, diced
1 clove of garlic, minced
140g egg noodles
2 tablespoons of sesame seeds
2 spring onions, chopped


1. Preheat the oven to 180C/fan 160C/gas mark 4.
2. In a bowl, whisk the soy sauce, rice wine, chopped ginger and garlic.
3. Line a deep baking tray with baking paper and put the salmon on it. Pour over half the sauce mixture.
4. Bake the salmon for about 15 minutes until it is cooked all the way through.
5. Bring a pan of water to the boil, add the noodles and cook according to pack instructions.
6. Drain the noodles well. In a frying pan, fry the sesame seeds for 1 minute before adding the cooked noodles.
7. Pour the other half of the sauce over the noodles, ensuring they are well-coated.
8. Place the noodles in a bowl, putting the salmon fillets on top. Scatter with spring onions, serve and enjoy.

Butternut squash risotto

Ingredients (serves 2)

1 small butternut squash
2 shallots, diced
4 cloves of garlic, minced
5 leaves of sage
200g arborio rice
50ml white wine
500ml veg stock
50g grated Parmesan (or dairy-free alternative)
2 teaspoons of butter (or dairy-free alternative)
Olive oil


1. Preheat the oven to 200C/fan 180C/gas mark 5.
2. Cut the butternut squash in half. Place on a baking tray and bake for 40-45 minutes.
3. When the squash is cooked, remove the seeds and peel. Put about ¾ of the squash into a bowl and blend until smooth.
4. In a pan, heat some olive oil on a medium heat. Fry your chopped shallots for 4 minutes.
5. Add the garlic and sage and cook for a further two minutes.
6. Add your arborio rice and butter and let the rice toast for 1 minute.
7. Add the wine to the pan and cook until it has evaporated.
8. Add the veg stock ladle by ladle, waiting for each ladle to be absorbed by the rice before adding the next.
9. Cook for about 30 minutes until the rice is al dente, adding stock as needed.
10. Mix in your butternut squash puree, salt pepper and Parmesan. Make sure all the rice is coated.
11. Add the remaining chunks of butternut squash and mix through. Serve in bowls and serve with extra Parmesan.

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