A lust-worthy three-course meal you can easily make at home? Your Valentine will love that.
Just in time for Valentine’s Day Angela Casley brings you this simply delicious meal to treat the loved ones in your life.
Serves 4
There are numerous variations of fish crudo, the Italian word for raw. Crudo
- Place the fish in a non-metal bowl. Combine the lime zest, lime juice, sugar, grapefruit juice, chilli, and half of the spring onion. Cover and refrigerate for at least 2 hours or overnight.
- Before serving, add the remaining spring onion, mint, coriander, and grapefruit to the fish and season with salt and pepper to taste.
- Place some of the mixture on to corn chips, or serve in a bowl and make it self-serve.
Makes 2
Crispy pastry wrapped around a rare, tender fillet makes for a perfectly romantic dish for a Valentine’s Day dinner. The parcels can be prepared in advance and stored in the fridge. Be sure to take them out 15 minutes before cooking.
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Advertise with NZME.- Melt the butter in a frying pan. Add the shallot and cook for 3 or 4 minutes. Add the mushrooms and thyme and cook slowly to release all the juice. Remove and cool, then fold in the horseradish and season.
- Wipe the pan and heat the oil on high. Sear the beef for 30 seconds on each side to brown it. Remove it and let it cool completely.
- Place the pastry on a lightly floured bench. Cut two shapes big enough to wrap the steak. Spread the mushroom mixture on top of the steak. Place the steak in the middle of the pastry, season, and wrap the two parcels, tucking the sides underneath. The mushrooms will be on the bottom.
- Lightly score the top with a small knife, then brush with egg yolk.
- Pour the balsamic vinegar into a small pot and bring it to a simmer until it’s reduced by half for the glaze.
- Set the oven to 200°C.
- Bake the parcels for 25 minutes, until the pastry is puffed and golden. Let them rest for 5 minutes before serving, with a drizzle of the balsamic glaze and your favourite vegetables.
Makes one cake
This cake is delicious without icing, but the icing elevates it for a celebration. I have added peaches to the top as they are so good, but add whatever you fancy, or just raspberries.
- Preheat the oven to 170°C. Line a 22cm heart-shaped tin (or a round tin) with baking paper.
- Sift the flour, cocoa, and baking soda in a large bowl. Add the sugar.
- In another bowl, combine the egg, vanilla, ricotta, butter, and milk. Pour the wet ingredients into the dry mixture. Gently fold in the berries, leaving a few to dot the top.
- Pour the batter into the tin. Bake for 45 minutes or until spongey to touch.
- For the icing, beat the butter, cream cheese and vanilla until light and fluffy. Stir through the icing sugar. Spread over the cake and decorate with fruit as desired.
