This menu is perfect for a summer Valentine's dinner.
It's light, easy and perfectly colour coordinated for the 'Day of Love' :)
Try one (or all) of the dishes to spoil that special someone on the 14th.
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This refreshing
cooler can be served as a welcome drink, palate cleanser or even a dessert.
Strawberry Cooler
Makes about 6
servings
You will
need
500g frozen
strawberries
¼ cup castor
sugar
4 tots Vodka
(optional)
Cold water
How to
make it
Combine the
strawberries, sugar and vodka in a liquidiser.
Pulse the
mixture, adding small amounts of water until you reach your desired
consistency.
(Make it runnier
as a drink and more solid as a sorbet.)
Serve in martini
glasses.
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A lovely
combination of tart and creamy flavours, this makes a beautiful looking
starter.
Beetroot & Goatscheese Stack
Serves
2
You will
need
4 baby beetroot,
cooked
100g log plain
Chevin cheese
Rocket leaves
& micro herbs for garnish
Balsamic
reduction
How to
make it
Slice the Chevin
into thin 5mm rounds.
Slice the
beetroot into the same sized rounds.
To serve, layer
some rocket leaves on a plate. Lay down the first piece of beetroot. Stack the cheese
on top of the beetroot and repeat until you have a mini tower.
Garnish with
micro herbs and serve with balsamic reduction.
Tip:
Use gloves when
working with beetroot, and slice the cheese with a clean knife to avoid
staining everything purple.
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There aren’t
many things as satisfying as perfectly cooked steak, serve it with a few quirky
ingredients and it becomes a fabulous romantic summer dinner.
Rare beef, Strawberry
& Pink Peppercorns
Serves
2
You will
need
300g – 400g beef
of your choice (we used sirloin)
Canola oil
Maldon salt
8 Fresh strawberries
Pink peppercorns
Micro herbs for
garnish
Balsamic
reduction
How to
make it
Pre-heat a griddle pan. (Or you can cook it on the fire)
Rub the beef
with a little bit of oil and season well with Maldon salt.
In a hot pan,
cook the beef to your liking (we prefer rare).
Cover the meat
with foil, and rest it for at least 5 minutes.
Meanwhile,
thinly slice the strawberries.
Slice the beef
into thin strips and arrange it on a plate of your choice.
Garnish with
sliced strawberries, micro herbs and pink peppercorns.
Drizzle with
balsamic reduction and serve immediately.
*Serve with warm
crusty bread if you’d like.
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This dessert is
just gorgeous!
Mixed Berry & Mascarpone Pots
You will
need
For the berry
sauce
1 packet (400g)
frozen mixed berries
¾ cup water
¾ cup castor
sugar
1 Tbls fresh
lemon juice
2 Tbls corn
flour, dissolved in 2 Tbls cold water
½ tsp vanilla
extract
Zest of 1 lemon
For the
Mascarpone
1 tub (224g)
Mascarpone cheese
¼ cup castor
sugar
Zest of 1 lemon
¾ cup heavy
cream
½ tsp vanilla
extract
To compile
Vanilla
cake/Madeira cake, cut into fingers
Fresh berries to
garnish
How to
make it
For the berry
sauce
Combine the
berries, water, sugar and lemon juice in a saucepan.
Bring to the
boil and reduce heat to a simmer.
Stir in the
dissolved corn flour. (Careful not to squash the berries.)
Cook for about 5
minutes until the sauce thickens and covers the back of a metal spoon.
Remove from the
heat and gently stir in the vanilla extract and the lemon zest.
Set aside to
cool.
For the
Mascarpone
Combine all the
ingredients in a bowl.
Beat the mixture
until peaks form.
To compile
Place a layer of
vanilla cake into the bottom of a glass.
Cover with a
layer of the berry sauce, and top with the mascarpone cheese mix.
Repeat until you
have a few layers and the glass/pot is filled.
Garnish with
fresh berries.
*You can make it a few hours before serving.
Have a fabulously delicious Valentine's Day!
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