Friday, 11 February 2011

Romance Cookalong


My offering of a ‘romantic’ meal


The Cliché

February 14th arrives. He delivers a dozen roses, chocolates; a card and cutzie ‘I love you’ teddy bear.

No thanks!!!
For one day to be the annual solitary romantic climax of a relationship...that just depresses me. Maybe romance is just a female thing? -Embellished by clever marketers? The cackle of hens congregate and compile a checklist of male expectations, if they don’t comply...the female struts, pouts & sulks till she gets what she wants. Personally, if a gesture requires badgering it has long lost its romance. Don’t get me wrong I’m not opposed to celebrating February 14th...rather I believe romance should be integrated into a relationship...like an elderly couple I know- he just carries her handbag- it’s innate ...not some posed gesture, gauged more at impressing the spectators of the relationship, than those in it.

I believe men should be the instigators of romance (sue me I’m a traditionalist) so with this in mind I would be hesitant in cooking a meal for a guy...
but if I was trying to seduce a man following the principle ‘the way to mans’ heart is through his stomach’ this is what I’d cook....





Main


Peppered Irish beef, Garlic & Rosemary Roast Potatoes, Asparagus w lemon hollandaise.


Recipe
Fillet steak
Baby Potatoes
Asparagus
Lemons
Garlic
Rosemary
Eggs
Butter
Pepper
Olive oil
Method



Blanched Aspargus




Fresh lemon juice for hollandaise





Rosemary & Garlic roast potatoes











1. Boil baby pots.
2. Blanche asparagus
3. Grind black pepper... and season steaks.
4. Toss boiled pots with olive oil, sea salt, black, pepper, diced garlic and rosemary, place in oven.
5. Sear steaks on a hot pan, then finish in oven.
6. Make hollandaise, clarify butter, whisk 2 egg yolks, add lemon juice, slowly whisk in butter till thick.
7. Briefly sauté asparagus in butter to reheat.
8. Plate & serve! Yummy...choose company wisely ...Also I would serve with an Aussie Merlot.





Dessert


Apple & Strawberry Jelly w Coconut Cream.

Recipe
1 pint apple juice
4 leaves of gelatine
3 strawberries
Coconut milk
Skimmed Milk
2 tbs Corn flour blend with 2tbs water
Sugar/sweetener
Toasted desiccated coconut




Strawberry Skewer





Making coconut custard





Set apple jelly





Adding coconut cream





Adding the toast coconut


Method
1. Half strawberries, place on skewers, place into champagne glasses
2. Heat apple juice, soak gelatine leaves, add gelatine to apple juice. Pour jelly mixture into champagne glasses. Leave to set.
3. Then make coconut custard. Heat 100ml coconut milk, 100ml milk together with sugar or sweetener.
4. Blend corn flour with water, when milk mixture boils add corn flour, stir till thick, allow to cool, then place on top of jelly, removing skewers.
5. Toast desiccated coconut, sprinkle over the top.
6. Serve with a long t-spoon and some mini chilli & choc nutritious nibbles.
(I would follow this by freshly brewed coffee & of course more of my nibble-ious chilli n dark chocolate hearts- a special addition to the Nutritious Nibbles gluten free cookie range)





Why this Recipe?
I wanted something simple, but good. Does it get better than steak, hollandaise and perfectly cooked asparagus? I would say not! Nobody wants to spend all their time in the kitchen, a lot of prep for this recipe can be done before hand. So ‘the chef’ can focus on creating a romantic ambience ....and styling themselves seductively (if the chef is female).

Am I being presumptuous to think that this should appeal to most males....?