RECIPES: Delicious menu plan made for romance
THE ABILITY to cook is a very attractive trait in a person, whether it's home-made pasta or just making a really yummy piece of cheese on toast.
There is quite simply no restaurant in the world that will light you up in the eyes of a significant other in the same way a meal you've prepared yourself.
With this in mind, we've put together a few ideas for a fail safe homespun romantic meal:
Entrée: Simple prawn cocktails are easy and can be made ahead of time. I like to use a glass for serving this dish or you can use a small bowl.
Main: Oven-baked chicken and mushroom risotto is easy as it can cook while you're having your entrée, just ensure all your preparation is done beforehand.
Dessert: Toblerone mousse is such an easy way to impress, always a delight and not too heavy.
Finish with a good coffee and homemade chocolates.
- 12 fresh cooked prawns
- Iceberg lettuce
- 1 mango sliced - optional
- 1 avocado sliced - optional
- Lemon juice
- Cocktail sauce. Make your own with 1 cup mayonnaise, 2 tablespoons tomato sauce and 2 tablespoons of Worstershire sauce just mix ingredients together and taste then adjust accordingly.
Slice the lettuce and place in serving dish add prawns, layer mango and avocado squeeze lemon juice over salad then drizzle with dressing and serve.
OVEN BAKED CHICKEN AND MUSHROOM RISOTTO
- 50g unsalted butter
- 1 large onion, finely chopped
- 500 grams chicken mince
- 2 cups (440g) arborio rice
- 1 cup white wine
- 1L liquid chicken stock
- 1/2 cup (50g) grated parmesan, plus extra to serve
- 100g mushrooms sliced
- A few sprigs of fresh thyme
- 3 slices bacon chopped
- 1 cup rocket leaves
- Olive oil, to drizzle
- Salt and pepper to season
Preheat oven to 170°C and place a 5-litre ovenproof dish in oven to heat.
Melt the butter in a saucepan over low heat, add the onion and cook for 2-3 minutes until soft. Add bacon, brown then add chicken and cook for 2-3 minutes add mushrooms and cook until starts to colour, then add the rice and cook, stirring for 1 minute.
Add wine and stock and bring to the boil, then add thyme, pour everything into the preheated dish.
Cover tightly with a lid or foil and place in the oven for 15 minutes. Remove and give everything a good stir, then cover again and return to the oven for a further 15 minutes.
By this time all liquid should have been absorbed. If not, return to the oven uncovered for a further 5 minutes.
Remove and add the parmesan, rocket and basil, and season with salt and pepper. Sprinkle with extra parmesan and drizzle with olive oil.
- 2 x 110gm Toblerone chocolate (or milk choc if you prefer) melted
- 2 cups of beaten cream
- 2 eggs separated - beat white till stiff
Melt Chocolate, cool slightly, add egg yolks one at a time and mix then add cream.
Beat egg whites until stiff then fold though chocolate mix.
Grab a piping bag or plastic bag and cut corner off so you can pipe into glasses.
Chill overnight. Garnish with a raspberry, flaked chocolate or peppermint crisp.