Tuesday, 12 February 2013

Valentines Day Menu

Valentines Day Menu 
(simple and affordable)

Spoil someone special this Valentines -This menu will have your loved thinking you’ve spent hours and lots of $$$.

You don’t have to go overboard with expensive ingredients 
A little bit of careful presentation and you'll be sure to impress!

Easy Prawn Skewers

Mango and Brie Stuffed Chicken Breast 
served with steamed green beans and smashed potatoes

Balsamic Strawberries with Mascarpone Cream

Prawn Skewers
From Nigel Middleton (Chef)
Serves 2-4

250g uncooked Prawns, peeled and deveined
Juice of one Lemon 
1 Tbsp Olive Oil 
Salt and Pepper
Fresh Basil (shredded)

Place 2-3 prawns on skewers. Mix lemon juice, oil and seasoning in bowl. 
Marinate prawns covered in fridge for at least 1 hour.
BBQ or cook in skillet/pan on stove top for 2 mins and turn and cook for a further 2 mins.
Tip # Soak skewers in water to prevent burning.

Chicken Breast stuffed with Mango and Brie (served with smashed pots and green beans)
From: Nigel Middleton (Chef)

Chicken Breast - 1 per person
Fresh Mango - 1 large slice per breast 
Brie - 1 large slice per breast
Bacon - 1-2 rashes of bacon to each breast

Cut a slice length wise down the chicken breast and stuff with sliced mango and brie.
Wrap in bacon and secure with a toothpick.Cook on the BBQ or stove top in a skillet for approx. 20-30minsor until cooked through.
Roast gourmet potatoes (the little ones) or wrap in foil drizzle with olive oil and bake on the BBQ. 
Steam green beans

To SERVE >>>

Place potatoes in middle serving dish and press down to break the skin (this creates the smashed bit! sounds flash but quite simple really). Cut chicken breast on an angle and place on top of smashed potatoes and green beans.If you have cooked the chicken in a skillet you can make a simple sauce by adding white wine and cream to the pan juices. Simply add about 1/2 cup of white wine and reduce then add a couple of tablespoons of cream. Drizzle on top of chicken to serve.

Strawberries Marinated in Balsamic Vinegar
From: Jamie Oliver's The Return of the Naked Chef
Serves 4

1lbs of strawberries, hulled
5tbsp sugar, to taste

10tbsp balsamic vinegar
1tsp vanilla
14oz mascarpone cheese
4or 5 leaves of fresh mint or basil, finely sliced

Place strawberries in a bowl and scatter generously with the sugar followed by the balsamic vinegar.  
Stir around and allow to marinate for up to 2 hours.
Mix vanilla with mascarpone Cheese and sweeten to taste with sugar. 
Place a scoop of marscarpone mix on a dish, cover with strawberries and balsamic juice. 
Finish with a sprinkle of mint or basil.

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