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The Food of Love

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Planning a date night with your Valentine on February 14? Here are the ingredients you need for a fancy, romantic night in [PHOTOS COURTESY OF Adobe Stock]

Serves 2

1½ tbsp lemon juice
1tsp minced shallot
½tsp pink peppercorns,
2tsp chilled prosecco
12 oysters on half shell
55g caviar

Combine the lemon juice, shallots and peppercorns in a small bowl. Refrigerate for about 1 hour to let the flavours marinate.

Just before serving, add the prosecco to the mignonette sauce and season with a pinch of salt. Chuck the oysters and spoon over the desired amount of sauce. Top each with a dollop of caviar. Serve immediately.


Serves 4

1.2l chicken stock
2tbsp butter
1tbsp olive oil
1 onion, finely chopped
350g arborio risotto rice
125ml dry white wine
½tsp saffron
50g parmesan, grated
1 egg yolk

Heat the stock in a pan over a very low heat. Melt the butter and olive oil in a high-sided, non-stick frying pan. Add the onion and a large pinch of salt, then cook, stirring, for 5 minutes until softened and fragrant but not colouring. Tip in the rice and coat it in the oil and butter. Cook for a few minutes until the rice begins to toast. Pour in the wine and stir until it’s absorbed.

Add the saffron and begin to add the warm stock, a ladle at a time, stirring continually. Add more stock as it’s absorbed. After 25 to 30 minutes, all the stock should be absorbed and the rice should be creamy and al dente. Add the parmesan and stir until melted. Turn off the heat and stir in the egg yolk.

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