Durban chefs share four fabulously romantic recipes for Valentine’s Day
Nowadays, Valentine’s Day presents include anything and everything, from a simple box of chocolates to cars, jewellery and even shares in a cricket team.
THE Feast of Saint Valentine was established by Pope Gelasius I in AD 496 to be celebrated on February 14 in honour of Saint Valentine of Rome, who died on that date in AD 269.
The day only became associated with love in the 14th and 15th centuries, and by the 18th century, it had grown into an occasion in which couples expressed their love for each other by gifting flowers and confectionery and sending greeting cards.
Read also: Eat your heart out at home this Valentine’s Day
In 2009, UK-based businessman Raj Kundra gave his then-girlfriend, Shilpa Shetty, an 11.7% stake in Rajasthan Royals, the first-season champs of the Indian Premier League (IPL). Kundra paid almost R293 million to acquire the shares.
In 2006, David Beckham bought Victoria Beckham a R120-million Bulgari necklace, covered in diamonds and rubies, while in 2011, Katy Perry surprised Russell Brand with a lilac Bentley Brooksland that was reportedly worth R6.65 million.
Cheap by comparison, Kanye West gifted his then-pregnant girlfriend, Kim Kardashian, a R1.4 million Cartier bracelet for Valentine’s Day in 2013.
Whatever your budget for this Valentine’s Day, there’s one thing that is sure to impress a loved one, and that is a romantic three-course homemade dinner.
So, don your apron and try these recipes, courtesy of Trisha Naidoo and Nadile Mtshaha – two chefs at Capsicum Culinary Studio’s Durban campus.
Starter:
Prawn Chive served with Sesame Lavash Crackers
Ingredients
250g cleaned and deveined prawns, chopped finely
2 lemons, juiced and zested
2 limes, juiced
1 grapefruit, juiced
1 orange, juiced
½ red onion, finely diced
1 clove garlic, finely diced
1 thumb-sized piece of ginger, finely diced
30g chopped coriander
Method
In a medium-sized bowl, combine all the citrus juices and zest as well as the diced onion, garlic, ginger and coriander. Mix in the chopped prawns. Set aside and chill until ready to serve.
Sesame Lavash Crackers
Ingredients
1 cup wholewheat flour
1 teaspoon white sesame seeds
1 teaspoon nigella seeds
1 tablespoon olive oil
½ cup warm water
1 teaspoon salt
1 teaspoon paprika
Method
Preheat oven to 160°C. In a medium-sized bowl, mix all the ingredients together to form a soft dough. Tip dough out onto a floured countertop, and using a rolling pin, roll it into a thin layer. Cut into heart shapes, then transfer to an oven tray lined with baking paper, and bake for 18 to 20 minutes or until golden. Remove from oven and cool. The cracker should snap sharply when broken in two.
Main:
Grilled ostrich or beef steak
Ingredients
Two ostrich or beef steaks (and fat removed from the latter)
Red wine
Salt & pepper
Method
Marinade the steaks in red wine for an hour. Season with salt and pepper, and place under the grill until done to your liking.
Blueberry and Port Reduction
Ingredients
1 punnet of blueberries
100ml port
Method
Into a pot add the port, and cook over a low heat until reduced to half. Add the blueberries and cook until soft. Pour into a small jug and set aside.
Duck-Fat Baby Potatoes
Ingredients
250g baby potatoes
200g duck fat
Salt and pepper to taste
Method
Preheat oven to 180°C. Boil the potatoes in salted water until soft. Drain and smash the potatoes with the back of a cooking spoon. Tip the potatoes into a baking tray (making sure not to overcrowd the pan), cover with duck fat and roast until the potatoes are golden and delicious and crusty.
Serve the steak and potatoes with seasonal vegetables that have been steamed until tender, top with a dollop of butter and season with sea salt and ground black pepper to taste.
Dessert:
Passionfruit and Lemon Cheesecake
Ingredients
Two packets of Tennis biscuits blitzed into crumbs
¼ cup butter, melted
3 x 250g cream cheese, softened
¾ cup granulated sugar
1 cup passionfruit pulp
1 teaspoon lemon zest
2 tablespoons lemon juice
1 lime, zested and juiced
1 teaspoon vanilla extract
1 tablespoon all-purpose flour
3 eggs
½ cup whipping cream
1 tablespoon icing sugar
Method
Heat oven to 185°C. Mix the Tennis biscuit crumbs and butter together, then tip into a parchment-lined 9-inch springform pan, pressing the mix evenly on the bottom and about 2½cm up the side. Beat the cream cheese and granulated sugar in large bowl with mixer until blended, then add the lemon zest and juice, lime zest and juice and vanilla extract. Mix well. Blend in the flour, then add the eggs – one at a time – beating on low speed after each until just blended. Pour into the crust. Bake for 35 to 40 minutes or until centre is almost set. Run a sharp knife around the rim of the pan to loosen the cake, and leave it to cool before removing. Once removed from the pan, refrigerate for about 4 hours. Just before serving, beat the cream in small bowl with mixer on high speed until stiff peaks form, gradually adding icing sugar. Spread over the cheesecake, pour over the passionfruit pulp and serve with a scoop of coconut ice cream.
Turn Down
Strawberries dipped in dark melted chocolate and sprinkled with sea salt.
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