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In the mood for love

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There’s no need to wait until February 14 to treat your Valentine to this delicious three-course supper – just be warned it may cause passion.

Asparagus Pasta with Peas
Serves 2
• 250g asparagus*
• 50g butter*
• 1 slice white bread, crumbed*
• 100ml double cream
• 5ml chicken stock*
• 250g penne*
• 50g peas*
• 25g cheddar*

Method
Chop the asparagus into 1-inch slices and remove any tough stalks. Place it in a pan and cover with boiling water. Simmer, covered for about 8 minutes, until the asparagus is tender enough to mush with a fork. Drain.

In a separate pan, melt the butter and gently sauté the breadcrumbs for about 2 minutes until soft. Add the cream and a little stock.

Add the asparagus and season well. Cook for about 5 minutes to form a thick sauce.

Meanwhile, boil the pasta together with the peas until both are al denté. Drain and add to the asparagus sauce.

Stir in the grated cheese and serve at once.

 

 

Lobster Thermidor
Serves 2
• 1 cooked lobster (crayfish)*
• 150ml dry white wine*
• 1 shallot, chopped fine*
• Handful tarragon leaves, chopped
• Handful parsley leaves, chopped
• 1tsp Dijon mustard
• ½ lemon, juice only*
• 3tsp paprika
• 2tsp Tabasco sauce
• 5tbsp parmesan, grated fine*
• 140g butter, softened*

Declaw the lobster and cut it in half. Wash the head cavities under cold water, then lay the lobster, cut side up, on a baking tray. Crack the claws and remove the meat, divide between the head cavities.

Then, to make the butter, put the wine and shallots into a pan, bring to the boil and simmer until nearly dry. Tip into a bowl to cool, and mix in all the remaining ingredients.

Chill this mixture in the refrigerator until it is firm enough to roll into a log, using foil, then continue to chill until hardened.

Slice the butter into thin rounds and lay it along the lobster so all the meat is covered.

Grill for 6 minutes until the butter is bubbling and starting to brown.

Serve with salad, fat chips and cheese sauce.

 

Wine-poached Pear
Serves 2
• 750ml red wine*
• 200g golden caster sugar
• 2 cinnamon sticks, snap in half
• 1 vanilla pod, quartered
• 2 firm pears, peeled*

Method
Gently   heat   the   wine,   sugar, cinnamon   and   vanilla  until  the sugar  dissolves.

Add  the pears, making sure they are fully covered by the syrup, then simmer for 20 minutes until tender.

Remove the pears from the pan with a slotted spoon  and  set  aside.

Boil  the syrup for 30 minutes until reduced. Serve the pears with the thickened syrup and either a little chocolate sauce or a slice of chocolate cake.

For   a   delicious   easy-to-make cake, try one of The Caker kits* at store.eatthekiwi.com.

 

Eat The Kiwi is an online grocer sourcing premium goodness direct from New Zealand’s best producers.

They deliver to DB on Tuesdays and Thursdays between 12pm and 6pm (order by 10am, Monday/ Wednesday). Delivery is free for orders over HK$1,000, and costs HK$120 for orders under HK$1,000.

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