Romantic dinner for two
Make this special but oh-so-easy meal for you and your loved one
WHY break the bank this Valentine’s Day when spoiling the one you love? This menu is pocketfriendly, easy to prepare and classy.
LETTUCE BOATS WITH GOAT CHEESE, SMOKED TROUT, PICKLED RED ONION AND DILL
Simplicity is key with this tangy and tasty starter.
Preparation: 20 min Chilling: 12 hours Cooking: 15 min
PICKLED ONION 1 small red onion, sliced 125 ml (½ c) water 15 ml (1 T) honey 2 ml (½ t) salt 60 ml (¼ c) apple cider vinegar LETTUCE BOATS 50 g goat’s milk cheese 30 ml (2 T) plain doublecream yoghurt 2 ml (½ t) olive oil 5 ml (1 t) chopped fresh dill salt and freshly ground black pepper 300 g mini Cos lettuce 100 g fresh smoked trout extra chopped dill
1 Pickled onion Put the onion in a sterilised jar. Heat the water, honey and salt in a saucepan over medium heat and stir until well combined. Add the vinegar to the hot mixture, stir and pour over the onion. Allow to cool to room temperature, cover and store in the fridge for at least 12 hours or until the onion has turned completely pink.
2 Lettuce boats Whisk together the goat’s milk cheese, yoghurt, oil and dill until well combined and fluffy. Season with salt and pepper.
3 Separate the lettuce leaves and fill the stem end of each with about a tablespoon of the cheese mixture. Roll up a small piece of the trout into the shape of a rose and place on the cheese. Repeat with the rest of the ingredients.
4 Garnish with pickled onion and sprinkle the extra dill over.
COLD BEETROOT SOUP
This soup has an Asian twist and is hot and cool at the same time.
Preparation: 15 min Cooking: 1 hour
200 g beetroot 15 ml (1 T) olive oil 1 garlic clove, crushed 1 red chilli, chopped (optional) 5 ml (1 t) red Thai curry paste juice of ¼ lemon 400 ml (1 can) coconut cream salt and freshly ground pepper fresh coriander
Preheat the oven to 180 °C. 1 Scrub the beetroot, arrange on a baking sheet and drizzle the oil over. Roast for an hour or until soft then cool completely. Peel and cut into quarters. 2 Put the beetroot and the remaining ingredients in a blender or use a stick blender and blitz until smooth. Serve with fresh coriander.
For the drinks, pour sparkling grape juice into fancy glasses and garnish with pink candyfloss.
BLUE CHEESE CRUSTED PORK FILLET WITH PINK PEPPERCORN SAUCE Preparation: 15 min Cooking: 15 min
400 g pork fillet pink salt freshly ground pepper 15 ml (1 T) butter CRUST 50 g blue cheese 125 ml (½ c) breadcrumbs 2 sage sprigs, chopped 50 g butter,melted SAUCE 30 ml (2 T) butter 5 ml (1 T) olive oil 15 ml (1 T) pink peppercorns 2 garlic cloves, crushed 125 ml (½ c) dry white wine 125 ml (½ c) cream, whisked with 2-3 ml (½ t) cornflour salt
Preheat the oven to 200 °C. 1 Season the pork with pink salt and freshly ground pepper. Add the butter to a hot pan and sear the meat for 30 seconds a side. 2 Crust Mix the cheese, breadcrumbs, sage and melted butter and press onto the fillet, making sure it’s covered completely in the mixture. Transfer to a baking sheet and bake for 6-8 minutes. 3 Sauce Heat the butter, oil, peppercorns and garlic in a small saucepan over medium heat. Cook until the garlic is soft and caramelised. Add the wine and cook for about 5 minutes or until reduced by a third. Reduce the heat, stir in the cream, season with salt and simmer for a minute. Keep warm until ready to serve. 4 Serve the pork with the peppercorn sauce and a strawberry and broccoli salad (recipe below).
STRAWBERRY & BROCCOLI SALAD Preparation: 15 min
1 head of broccoli, cut into florets DRESSING 60 ml (¼ c) mayonnaise 60 ml (¼ c) plain doublecream yoghurt 15 ml (1 T) lemon juice 2 ml (½ t) sugar (optional) 5 ml (1 t) poppy seeds salt and freshly ground pepper SALAD 300 g fresh strawberries, sliced 60 ml (¼ c) diced red onion 1 wheel black pepper feta cheese, crumbled 60 ml (¼ c) flaked almonds, toasted
1 Steam the broccoli in the microwave for 4-5 minutes (it should still be crunchy). Let it cool completely. 2 Dressing Whisk the ingredients together well. Chill until ready to serve. 3 Salad Toss the broccoli with the rest of the salad ingredients. Pour the dressing over just before serving.