Sunday, February 12, 2012
Valentine's Dinner Menu
So, given all of that, here is my Valentine's Dinner Menu, which I cooked for my husband. Apologies for the delay - I was so disappointed in the photos for these recipes that I just couldn't finish this post until now. I still don't have photos for you but I will endeavour to do them for you in the coming weeks.
Chili and Bacon Oysters on the shell
4 rashers short cut bacon
1/2 long red chili
1 tblsp olive oil
half a dozen freshly shucked oyseters on the shell
1. Finely dice the bacon into 2mm by 2mm squares. Slice the chili in half, remove the seeds and dice half the chili to the same size as the bacon.
2. Heat the olive oil in a teflon pan. Add the bacon and chili and sautee until the bacon is brown. Remove from pan and drain on paper towel.
3. Cover an interesting shaped plate with rock salt and arrange the oysters to sit in the salt.
4. Sprinkle a small amount of the bacon and chili over each oyster and serve immediately.
Rare Rump Points Ends, served with creamy mash and almond green beans
4 rump point ends
2 tsp olive oil
3 pontiac potatoes, peeled and diced
1/2 cup milk
1 large handful of green beans
1/4 cup toasted flaked almonds
2 tsp butter
1. Take the rump point ends out of the fridge and bring to room temperature. Massage both sides of each rump point end with the olive oil.
2. Place the diced potatoes in a saucepan and cover with cold water. Heat on the stove top until the water comes to the boil. Cook until the potatoes are tender. Drain and mash with a potato masher. Switch to a spoon and stir in the butter and milk. Add a little extra milk if need be to produce a creamy mash.
3. Top and tail the green beans and steam in the microwave for 2 minutes and 20 seconds. Do not over cook! Stir through the flaked almonds and butter and transfer to a serving bowl.
4. Heat a teflon pan on the stove top and add the rump point ends. I like this cut of meat medium rare, so I very precisely time them in the pan. Cook for 3 minutes on the first side, then turn and cook for a further 2 minutes on the second side. Remove from the pan and rest on a plate in a warm place.
Note: these items cannot be cooked consecutively if you wish to serve a hot meal! There'll be a point where all three elements will be cooking so that they're all ready at the same time.
2 cloves of garlic, crushed
1/4 cup brandy
1/2 cup cream
1 tblsp fresh parsley finely chopped
1. Melt the butter in the same teflon pan you cooked the rump point ends in - do not burn the butter! Add the garlic and lightly sautee.
2. Add the brandy and cook for 2 minutes.
3. Add the cream and and parsely and simmer for a further 5 minutes, or until the sauce reduces and thickens.
White chocolate and raspberry cupcake
2 vanilla cupcakes
3/4 cup fresh raspberries
300ml cream, whipped
1/3 batch of white chocolate ganache
1. Split the cupcakes in half and place the wider half top down on a presentation plate.
2. Spread a heaped spoonful of whipped cream on the cake, then arrange a layer of raspberries over the cream.
3. Place the second half of cake on the raspberries so the slimmest end of the cake is pointing upwards.
4. Spoon white chocolate ganache over the top of the cake until it begins to drip down the sides. Set both cakes aside to allow the ganache to set.
5. Pipe a small star of whipped cream on the top of the ganache and decorate with a single raspberry.
1. Crack the champagne and pour into glasses!