Harriet Van Horne, Vogue 10/1956
14th of February – Valentines Day…the critics “love” to scorn the day dedicated to unconditionally spoiling your loved one, however as a foodie, I thrive in the joy it brings me to fuss in the kitchen over a romantic meal, prepared delicately, paying attention to every detail so that the love expressed may shine through in the meal I’m preparing. It’s the one day you can honestly pull out all the stops and literally give it all you’ve got! As a hopeless romantic with my head often firmly stuck in the clouds, I have managed to come up with a few delectable recipes sure to win over any heart!
To start off with we have “lovers kiss Cocktail”
Ingredients:
For the cocktail
15ml Amaretto.
15ml Cherry Brandy.
15ml Creme de Cacao (brown).
30ml Cream.
To Dress
Whipped Cream
Chocolate Shavings
Cherry
Preparation Instructions:
1. Shake the Amaretto, Brandy, Creme de Cacao & Cream over ice. Pour into a glass.
2. Top the drink with the Whipped Cream, Chocolate Shavings and the Cherry.
For starters we have …
Fig and Orange Salad
Ingredients
- 3 Oranges
- 4 fresh Figs
- 150g toasted Walnuts
- 150g Red cabbage, shredded finely
- 175g Rocket
For the dressing
- 150g Shropshire Blue Cheese
- 200ml Crème fraîche
Method
1. Slice the top and bottom off each orange and peel down the sides with a sharp knife. Cut between each membrane to remove the orange segments. Put into a bowl with any juices.
2. Wipe and quarter the figs and add to the orange segments with the toasted pecans, shredded red cabbage and rocket leaves. Toss together well and divide between 4 serving plates.
For the dressing:
Crumble the Shropshire Blue into a small heavy-based pan and cook, stirring, over a gentle heat until cheese melts. Whisk in the crème fraîche and heat gently (don’t allow mixture to bubble) until you have a smooth creamy dressing.
4. Drizzle over each plate of salad and season with freshly ground black pepper.
Parma Ham Tart
Ingredients:
- 150g ready-rolled puff pastry
- 1 Egg
- 2 red onion, finely sliced
- ½ tbsp extra virgin Olive oil
- 3 tbsp Balsamic vinegar
- 1½ tbsp dark brown sugar
- 4 slices Parma ham
- finely chopped Rosemary, for sprinkling, plus extra sprigs to garnish
- 50g Feta cheese, cut into chunks
- 1 Figs
Method
1. Preheat the oven to 200C/180C fan/gas 6. Unroll the puff pastry and cut out two 12cm squares. Using a sharp knife, cut heart shapes from the two pastry squares then score 5mm from the edge of the hearts around their perimeter.
2. Place the pastry hearts on a baking sheet and prick the inner hearts with a fork. Brush the pastry with beaten egg, season with cracked black pepper and bake for 10 minutes, until beginning to brown.
3. Take the pastries from the oven and use your knife to trace the line that was scored before cooking. Very carefully, peel off the top of the inner heart to leave a heart-shaped pastry case. Repeat with the second pastry heart.
4. Fry the onions in olive oil until golden. Add 2½ tablespoons of balsamic vinegar and 1 tablespoon of brown sugar, stirring until the onions have caramelised, then season to taste with salt and cracked black pepper.
5. Tear up a slice of parma ham and put it into the base of one tart. Repeat with the second tart. Share the caramelised onions between the tart cases, sprinkle with rosemary and chunks of feta and return to the oven to cook for a further 10 minutes or until the cheese begins to brown.
6. Meanwhile, quarter the fig and place on a baking tray. Drizzle with the remaining balsamic vinegar and brown sugar and season with cracked black pepper. Place in the oven for 5-6 minutes, or until soft and caramelised.
7. Remove the tarts from the oven and top with the remaining slices of parma ham. Serve with the roasted balsamic figs and sprigs of fresh rosemary.
On to our Main Course selection….
Roast Duckling with Champagne and Orange Sauce
Ingredients:
- 1 frozen duckling, thawed
- 2 oranges, peeled
- salt and pepper
- 3 tablespoons fresh orange juice
- 3 tablespoons champagne
- 3 egg yolks
- 2 cups heavy cream
- salt and pepper
- orange segments for garnish
To make:
Wash duck and pat dry inside and out. Stuff with peeled oranges. Prick skin all over with fork. Season lightly with salt and pepper. Place on rack in roasting pan. Roast in a preheated 350° oven for 30 to 35 minutes per pound.
Remove and cut into 4 sections; discard orange pulp. Arrange on a hot serving platter and keep warm while preparing sauce.
Place cream and egg yolks in a shallow pan; heat gently. Add orange juice and champagne a little at a time. Add a little salt to taste. Allow sauce to come to a simmer; continue to heat for 15 seconds. Do not boil. Pour sauce over duck and garnish with fresh orange sections.
Rack of Lamb with Red Wine Sauce
Ingredients:
- 2 racks of lamb
- salt and pepper
- 1 1/2 to 2 tablespoons olive oil
- Sauce
- 1/4 cup finely chopped onion or shallot
- 1 cup dry red wine, Pinot Noir is very good
- 1 teaspoon minced rosemary leaves
- 1/2 teaspoon minced thyme leaves
- 1 teaspoon chopped chives
- 1 cup beef broth
- 1 to 2 tablespoons butter
- salt and pepper, to taste
Preparation:
Heat oven to 400°.
Sprinkle lamb with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Place racks of lamb in skillet, meaty side down, until nicely seared. Turn to brown bottoms, letting the racks support each other. Transfer to a foil-lined roasting pan. Place pan in oven; roast for about 20 to 30 minutes.
In the same skillet, saute onions until tender. Add wine and herbs; simmer briskly until the wine has boiled down to a syrup. Add broth and continue to simmer until reduced to about 3/4 cup. Add the butter; stir. Taste and season with salt and pepper. Serve sauce with the lamb. Makes 3/4 cup.
Cut lamb into portions and serve with the red wine sauce.
Grilled Tuna with Honey & Mustard Marinade
Ingredients:
- 1 to 1 1/2 pounds tuna medallions or steaks
- Marinade:
- 2 tablespoons dijon honey mustard
- 1 tablespoon olive oil
- 2 teaspoons soy sauce
- 2 tablespoons rice wine vinegar or white vinegar
Preparation:
About 1 to 2 hours before grilling, place tuna in a glass bowl. Combine marinade ingredients; pour over tuna and turn to make sure all pieces are well coated. Cover the bowl with plastic wrap and refrigerate until it’s time to grill. Spray a clean grill or grilling container with non-stick cooking spray. Grill over hot coals for about 5 to 7 minutes, or until nicely charred on the outside and still a bit pink in the middle.
Chicken Breasts stuffed with Brie and Thyme
Ingredients:
- 2 tablespoons olive oil
- 1/2 cup chopped onion
- 1 tart apple, cored, coarsely chopped
- 1 teaspoon dried leaf thyme, divided
- 1 teaspoon salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 3/4 cup apple cider, divided
- 1 Full piece of Brie cheese, without rind, cut in small chunks
- 4 medium chicken breast halves, bone-in, with skin (2 lbs)
Preparation:
Heat oil in nonstick skillet over medium heat. Add onion; cook until quite tender, about 7 to 8 minutes. Add chopped apple, 1/2 teaspoon thyme, 1/4 teaspoon salt, 1/4 teaspoon pepper and 1/4 cup cider; cook until apples are tender, about 4 to 6 minutes. Remove from heat and let cool slightly, Stir in Brie. Divide stuffing into 4 equal portions.
Heat oven to 400°.
Run fingers under breast skin to separate from meat. Put 1/4 of the stuffing under the skin of each chicken breast; press gently to distribute filling evenly under skin. Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place in 13 x 9 x 2-inch baking dish.
Bake at 400° until chicken is tender and juices run clear when pierced with a fork, about 35 to 45 minutes. The chicken should read about 180° on an instant-read meat thermometer. Remove chicken to serving dish and keep warm.
Prepare sauce: Skim fat from baking dish and spoon drippings into small saucepan. Heat over medium heat. Add remaining 1/2 cup apple cider; simmer briskly to reduce by half. Stir in remaining 1/2 teaspoon thyme and 1/4 teaspoon salt. Spoon over chicken.
(note this serves 4)
Ingredients
For the goujons of sole
2 lemon sole fillets, skin removed
70g/2½oz cornflour
salt and freshly ground black pepper
100g/3½oz fresh breadcrumbs or Japanese panko breadcrumbs
2 free-range eggs
250ml/8¾fl oz groundnut or grapeseed oil (or as needed, depending on the size of pan)
For the dill mayonnaise
200g/7¼oz mayonnaise, preferably organic
small handful fresh dill, finely chopped
½-1 tsp lime juice, to taste
salt and freshly ground black pepper
Method
1. For the goujons of sole, cut the sole fillets in half lengthways, then slice each fillet half into about four long strips on the diagonal. This will give you eight goujons from each fillet.
2. Place the cornflour into a shallow bowl and season with salt and freshly ground black pepper. Place the breadcrumbs or panko into another shallow bowl, and beat the eggs together in a third bowl.
3. Dip each fish goujon first into the seasoned cornflour, coating it well, then into the beaten egg and finally the breadcrumbs.
4. Lay the goujons on a cooling rack (or at this point you can freeze them between layers of baking parchment in an airtight container.). Place the vegetable oil into a deep, heavy-based saucepan and heat until a small cube of bread sizzles and turns golden when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
5. Carefully place the goujons into the hot oil and deep fry for about two minutes, or until crisp and golden-brown. Remove from the oil with a slotted spoon and drain on kitchen paper.
6. For the dill mayonnaise, place the mayonnaise and chopped dill into a small bowl and mix well. Stir in some lime juice and season, to taste, with salt and freshly ground black pepper.
7. To serve, place the goujons onto serving plates with a dollop of the dill mayonnaise.
Finished off by a decadent dessert….
Nuttella Chocolate Mousse
Ingredients:
1 C. whipping cream, very cold
1/2 tsp. high-quality instant coffee granules
1/2 C. Nutella (or other chocolate-hazelnut spread)
Whipped cream, to garnish
Fresh raspberries, to garnish (optional)
Instructions:
1. In a medium mixing bowl, combine whipping cream and instant coffee.
2. Refrigerate 5 minutes, then stir until coffee is dissolved.
3. Stir in Nutella.
4. With an electric mixer on medium speed, beat mixture until soft peaks form. Scrape bowl occasionally with rubber spatula as you mix.
5. The mousse will be very soft here– don’t worry. It sets up as it chills.
6. Divide among 4 serving dishes. Chill at least four hours, or overnight.
7. Just before serving, garnish with whipped cream and chocolate curls.
Cupids Chocolate Liqueur Fondue
Now the idea behind a fondue dessert is simply romantic! You can lay a blanket out on the lounge floor with candles for atmosphere, have your soft music in the background, and literally just enjoy eachothers company with this dee’lish dessert! (my idea of perfection)
Ingredients
170g Semisweet chocolate cut into sml pieces
1/2 cup heavy whipping cream
1/4 cup milk
2 1/2 tbls white sugar
2 tbls light corn syrup
1tsp vannilla extract
1/4 cup Nutella (optional)
1 tblsFrangelico or other liqueurs such as Grand Marnier or brandy
To make:
Place the chopped chocolate in a medium sized stainless steel bowl and set aside.
Combine the cream, milk, sugar, and corn syrup in a saucepan and place over medium heat. Bring to a boil, stirring often.
Remove from heat and pour immediately over the chocolate. Let stand until the chocolate has melted, then whisk until smooth.
Whisk in vanilla extract, Nutella (if using), and alcohol.
Place the chocolate sauce in a fondue pot and serve with fresh fruits, chunks of pound, butter, sponge, or angel food cake and cookies (amaretti, ladyfingers, rolled wafer cookies, or biscotti). Reheat the sauce if it becomes too thick.
Well I know that with these recipes and a bit of luck from cupid your Valentines day is going to be just perfect! Let me know how it goes and feel free to send me your pictures and comments!
email: jacqui@dee-lish.co.za
Happy Cooking!
