Eat your heart out at home this Valentine’s Day

FOOD is symbolic of love when words are inadequate – these words from Aland D Wolfelt are true. If they weren’t, why do people go out for dinner on Valentine’s Day?

Also read: Be a culinary Cupid with Bluff Meat Supply’s Spotify recipe for a romantic Valentine’s date

Since the day of love and grand gestures is around the corner and falls slap-bang in the middle of the week, which is also a school night for many parents, we’ve asked a professional chef, Linda Mazibuko, of Chef ’n Guests, to put together a step-by-step three-course meal in case you may want to dine in.

Starter
Spicy Cajun Prawns with Avocado Crème

Ingredients
300g fresh prawns (peeled)
20g fresh garlic
10g fresh thyme
30g Cajun spice
Olive oil
1 avocado
15–20ml fresh cream
Salt and pepper
Micro herbs for garnish

Method
1. Marinate the prawns in the garlic, thyme and Cajun spice for at least an hour.
2. Heat olive oil in a pan until smoking hot, then flash fry them until they get charred. Set aside.
3. Place the avocado and fresh cream in a blender with the salt and pepper, and blend until smooth.
4. Place into a piping bag or squeeze bottle and plate as seen in the picture.

Main
Lemon, Honey and Rosemary Chicken with Rice

For the chicken
Ingredients
2x chicken breasts
4 tbsp honey
2 lemons (sliced and juiced)
6 sprigs chopped rosemary
Olive oil / vegetable oil
Salt
Pepper

Method
1. Butterfly the chicken breasts if they are thick, score them on either side and then add salt and pepper.
2. Mix all the remaining ingredients into a bowl, and mix until combined.
3. Place the chicken breasts into the bowl, and set aside to marinate in the refrigerator. For great flavour, marinate for at least one hour. If you want maximum flavour, leave them overnight.
4. Heat oil in a pan, then fry the breasts until slightly charred – 2 minutes or less on each side – you don’t want to overcook the chicken because it will become rubbery.

For the rice
Ingredients
1 cup rice (rinsed until water runs clear)
2–3 cups vegetable or chicken stock
1 onion (chopped, julienne)
1 handful fresh parsley (chopped)
Sunflower oil
1 tsp sugar
Pinch salt

Method
1. Bring the stock to a boil, then add the clean rice, and allow to simmer on medium heat.
2. Put some oil into a pan and add the onions along with the sugar. Allow to caramelise, then set aside to cool once golden brown.
3. Once rice is cooked, drain excess liquid and add the caramelised onion and fresh parsley. Set aside.

For the sauce
Ingredients
2 fresh red tomatoes (chopped)
1 1/2 tsp paprika powder
1 tsp ground cumin
2 tsp sugar
1 cup chicken/vegetable stock
2 tbsp sunflower oil
1 handful fresh coriander (chopped)
Salt and pepper

Method
1. Heat oil in a pan until smoking hot, then add the fresh tomatoes. Allow to sauté for 30 seconds, then add the sugar, paprika and cumin. Cook for 1 minute, then add stock, one ladle at a time, from the rice that is cooking – the starch from the rice will help thicken the sauce slightly – or fresh stock, if you prefer, and stir in for 15 seconds. Add the next ladle and continue until the stock is finished.
2. Once the sauce is done, add the freshly chopped coriander, and the sauce is ready to serve.
3. Serve all the components on your plate and enjoy.

Dessert
Strawberry Parfait with Blueberry Confit

Ingredients
250g fresh strawberries
3 tbsp brown sugar
2 tsp vanilla essence
250g blueberries
3 tbsp brown sugar
1 lemon (juice)
2 tsp vanilla essence
100g macadamia (or nut of your choice) brittle
White yoghurt ice cream / vanilla ice cream

Method
1. Slice the strawberries until finely diced, then add into a bowl with sugar and vanilla. Set aside and allow to macerate.
2. Add the blueberries, lemon juice, sugar and vanilla into a pot. Simmer on medium heat for 15 to 20 until the sugar caramelises. Do not leave the pot because sugar burns quickly. Allow to cool, then place into a squeeze bottle.
3. Place the nut brittle into a blender and blitz until it turns into a rough powder.
4. Plate the components as seen in the picture.

For more from the Highway Mail, follow us on Facebook , X and Instagram. You can also check out our videos on our YouTube channel or follow us on TikTok.