SIMPLE AND EASY VALENTINES MENU FOR TWO

Valentine is only a few sleeps away. And you better be prepared.

Here is a very simple three course menu that will guaranteed blow your loved one away.

PRE-DINNER DRINK
Chilled Watermelon & Vodka Drink
Cut and remove the pips form one quarter of a large watermelon.
Combine with the zest of 1 orange, one shot of vodka and 2 sprigs of fresh mint.
Blend together until a smooth pulp has formed.
Strain through a sift, pour in a martini glass and chill for alteast 3 hours before serve.
Topped with crushed ice, fresh mint and serve with a bowl of calamata olives and marinated feta.

STARTER NIBBLES
Crispy Pastry with Home Made Spreads
Roll out a piece of bought puff pastry and brush with egg white. Sprinkle with cheese, herbs and chopped garlic, cut into heart shapes and bake until double in size and crispy.
Make a cheese spread by combining 200 g of smooth cottage cheese with 100 ml whipped cream, 2.5 ml salt and 2.5 ml freshly ginded black pepper.
Now add the desirable flavour to it – 30 ml of biltong dust / 20 ml mixed dried herbs / 20 ml pesto / 30 ml chopped sundried tomato / 10 ml roasted garlic.
Pour in little ramekins, cover and keep refrigerated until needed.

MAIN MEAL
Rare Roasted Beef Fillet with Rustic Salad.
MEAT: Marinate a 400 g portion of beef fillet in 50 ml lemon juice, 50 ml olive oil, 20 ml honey, 20 ml chutney, 20 ml soy and fresh rosemary for 2 – 3 hours.
Heat a grilling pan to smoking point and and sear the meat well on all its sides.
Place into a pre-heated oven of 180 degrees and bake for 10 – 15 min for
Cool, and store in refrigerator until needed.
SALAD For the salad you will need one bunch of fresh rocket, cup plum tomatoes- halved, 1 mango -cut into cubes, half cup toasted walnuts, one roll of goats cheese, 5 boiled baby potato's -halved, 1 punnet of steamed baby corn, 1 punnet of steamed mange tout
DRESSING: 50 ml olive oil, 20 ml lemon juice, hand full of freshly chopped herbs, 2.5ml salt, 2.5 ml coarse black pepper, 10 ml whole grain mustard, 5 ml honey.
Combine all ingredients and whisk well. Keep refrigerated until needed.

Get all the ingredients ready before the time. With dinner, simply combine the salad ingredients and toss lightly with the salad dressing. Arrange on a large serving platter, cut the fillet and put the thin slivers on top of the salad and drizzle with the rest of the dressing. (you can also plate individual portions if prefer.)


DESSERT
Strawberry Meringue Cup
Whip one cup of cream with 50 ml of icing sugar to soft peak and fold in one tin of passionfruit pulp.
Cut up 6 large ripe strawberries and combine with a handfull of blueberries, 50 ml orange juice zest of one orange and 10 ml of brown sugar.
In a fluted or martini glass – scoop one large spoon of the berry mixture, topped with wipped cream and crumble meringue ontop. Repeat with more berries, cream and topped with soft chocolate ganash or minted chocolate shavings and fresh mint. Serve straight away.