Week 9: Valentine's Day

Week 9: Valentine's Day



Steak, Egg & Chips with Herbed Chilli Butter

(Serves 2)

We’ve got the perfect Valentine’s Day meal for you – delicious, comforting and full of flavour, this new take on a classic favourite will certainly put a smile on your loved one’s face. 

For the chilli butter you’ll need:
100 g butter; room temperature
50 g mixed herbs of your choice (like Italian parsley, chives & thyme)
1 tbsp. chilli; finely chopped
1 clove garlic; very finely grated/chopped

Method
1. To make the herbed chilli butter, combine all the ingredients and mix well.
2. Place on a sheet of cling film and roll into a sausage shape.
3. Place in the fridge and allow to chill for 30 min. before serving.

For the steak & egg you’ll need:
2 x 200 g steaks of your choice (like fillet); shaped into medallions
Salt and pepper; to taste
Olive oil
2 extra-large eggs
Water
2 tbsp. vinegar

Method
1. To make the steak, season the steak with salt and pepper and drizzle with some olive oil.
2. In a griddle pan, brown your steak on all sides until caramelised, then cook to your preference – for medium-rare, 3 min. on each side (this will depend on size and thickness of steak).
3. Remove the steaks from the pan/braai and cover with foil.
4. Allow to rest for 5 min. while you poach the eggs.
5. To poach the eggs, bring water to a gentle boil, then add the vinegar.
6. Cook for about 3 min. so that your yolk is still runny in the middle.

For the chips you’ll need:
2 large potatoes; peeled and cut into chips
Oil; for frying

Method
1. Heat oil in a pot.
2. To make the chips, parboil your potatoes until just almost cooked.
3. Shallow-fry the chips until golden brown and crispy, then season with salt, and serve hot.

To serve, place your steak on a plate, top with the egg and the chilli butter and serve the fries on the side.

Tips: 

• If you don’t like the idea of a chilli butter or don’t like spicy food, you can swop this for an aioli or béarnaise sauce.
• If you have an ovenproof grill pan, you can finish your steak off in the oven. Preheat to 180 °C, then once your steak is browned on all sides, place pan in the oven and cook for 3–4 min. 
• Shallow-fry the chips rather than deep-fry as this gives the most satisfactory result of ‘soft on the inside and crunchy on the outside’ chips. 

Mango Panna Cotta 

(Serves 8)

Don’t be put off by the idea of a panna cotta. This easy-to-make, no-fuss, all-delight dessert is a guaranteed way of wooing a date, and leaving them wanting more…

For the mango jelly you’ll need:
4 mangoes; peeled and chopped
1 tbsp. gelatine

Method
1. Lightly grease 8 x ½ cup capacity moulds.
2. Peel mangoes, place flesh in a food processor and purée until smooth.
3. Measure out 1⅔ cups purée into a bowl.
4. Soak gelatine in 1 tbsp. water, then add ¼ cup boiled water and stir until dissolved.
5. Add to mango purée and stir until well dissolved.
6. Divide evenly between the moulds.
7. Refrigerate for 1 hr, or until set.

For the cream layer you’ll need: 
1⅔ cups cream
¼ cup castor sugar
1 vanilla bean; split lengthways
1 tbsp. gelatine

Method
1. To make the cream layer, combine cream, sugar and vanilla bean in a small saucepan.
2. Stir over medium heat to dissolve sugar.
3. Bring almost to boiling point, then remove from heat and leave to cool until just warm.
4. Discard vanilla bean.
5. Soak gelatine in 1 tbsp. water, then add ¼ cup boiled water and stir until dissolved.
6. Cool until just warm, then stir into cream mixture.
7. Pour over mango jelly and refrigerate for 2 hrs, or until set.

For the praline garnish you’ll need:
1½ tbsp. pistachios; roughly chopped
¼ cup castor sugar

Method 
1. Spread pistachios on a foil-lined heatproof tray, covering a 10 cm-diameter area.
2. Place sugar in a small saucepan with 2 tbsp. water.
3. Stir over low heat, without boiling, until sugar has dissolved.
4. Bring to the boil (don’t increase the heat) and cook, without stirring, for about 6 min., or until
golden.
5. Let bubbles subside, then pour over pistachios and leave for 5 min., or until set hard, then roughly chop.

Turn panna cotta out onto serving plates. If it’s difficult to release, dip briefly in hot water, and try again. Top with praline garnish and serve immediately.

Tips: 

• You don’t have to use pistachios for the praline. Use any nuts of your choice or leave it out completely.
• When using gelatine, make sure that the temperature is not too high, as this will destabilise the properties in it, and your panna cotta will not set.