Love potion: 3 irresistible dishes to whip up for your Valentine
In anticipation of Valentine’s Day, couples are getting ready to show their love and affection with meaningful gestures.
Nothing conveys romance quite like a homemade meal or delightful treat prepared with care.
Whether you are planning a romantic dinner or simply want to surprise your loved one with a sweet gesture, here are three delectable recipes that are not only easy to prepare but will also win the hearts of your loved one.
Pilchards and egg jaffles
Makes: 4
Ingredients
8 slices white bread
Soft butter or margarine, for spreading
400g tin Pilchards in tomato sauce, bones removed
4 medium eggs
Salt and pepper
1 spring onion, thinly sliced
Chutney or tomato sauce, to serve
Method
Spread the bread with butter or margarine. Grease a jaffle iron (or a regular sandwich maker) with cooking spray. Press a slice of bread, butter-side out, into the iron.
Gently crush the pilchards in the tomato sauce. Add ¼ of the mixture into the centre of the slice of bread in the iron and make an indent in the mixture.
Break an egg into the indent (you might not need all the white). Sprinkle with ¼ of the spring onion. Season with salt and pepper.
Top with another slice of bread, butter-side out. Close the iron and cut off excess bread. Toast on medium heat for about 6 minutes, turning every minute for runny yolk or about 8 minutes for hard yolks.
Repeat with the rest. Serve with chutney or tomato sauce.
∎ Recipe by the South African Poultry Association.
Bacon-wrapped chicken roulade
Ingredients
100g butter, room temperature
100g baby spinach
4 large skinless chicken breasts
1 tsp Cajun spice
Salt and black pepper, to taste
230g cream cheese
600g streaky bacon
Fresh rosemary, to garnish
Method
Preheat the oven to 200°C.
In a large saucepan over medium heat, melt 20g of butter. Add the spinach and cook for 1–2 minutes, until just wilted. Remove from the heat and transfer to a large bowl.
Place the chicken breasts on a chopping board. Butterfly each breast using a sharp knife (see notes and tips).
Place the open, butterflied chicken breasts on your work surface and season with Cajun spice, salt, and black pepper.
Mix the remaining butter and cream cheese with the cooked spinach.
Place approximately two tablespoons of the spinach and cream cheese mixture in the centre of each chicken breast. Roll up each chicken breast and wrap it in bacon.
Transfer the chicken breasts to a lined oven tray and bake for 25–30 minutes or until brown all over. Toward the end of the cooking time, grill the chicken breasts for 1–2 minutes to crisp up the bacon.
Once cooked, let the chicken rest outside the oven for 5 minutes before serving.
Notes and tips: How to butterfly chicken breasts? Place a chicken breast on a chopping board. Lay one hand flat on top of the breast to keep it in place.
With your other hand, use a sharp knife to cut a long, smooth cut horizontally through the middle of the breast, starting at the thicker end and ending at the thinnest point. Be careful not to cut through to the other side.
Open the chicken breast and lie it flat so that it resembles a butterfly. Use a rolling pin to flatten it some more and create an even thickness.
∎ Recipe by cookbook author Sinoyolo Sifo.
Red wine chocolate cake
Servings: 8 slices
Ingredients
For the red wine chocolate cake
½ cup Dutch-process cocoa powder
140g dark chocolate
10 tbsp unsalted butter
½ tsp kosher salt
½ cup full-bodied red wine, such as zinfandel or cabernet
1 cup granulated sugar
5 eggs, room temperature
2 cups almond flour
For the whipped cream
½ cup heavy cream, cold
1 tbsp granulated sugar
Fresh raspberries, for topping
Method
For the red wine chocolate cake
Preheat the oven to 180 degrees Celsius. Grease a springform pan and coat it with cocoa powder.
In a medium bowl, sift the almond flour, cocoa powder, and salt. Set aside.
In a separate medium bowl, add the chocolate and butter. Place over a pot of simmering water and stir frequently until completely melted.
Remove the melted chocolate, and butter mixture from heat and stir in the red wine. Set aside.
In a large bowl, add the sugar and eggs. Use an electric hand mixer to beat on high speed for 5 minutes or until doubled in size and light in color.
Mix in the chocolate, and wine mixture until fully incorporated. Then, add the dry ingredients and mix on low speed until fully combined.
Pour the batter into the prepared pan and smooth out the top into an even layer.
Bake the cake for about 35-40 minutes or until a toothpick inserted comes out with a few moist crumbs.
Allow the cake to cool completely in the pan.
For the whipped cream
In a small bow, add the heavy cream and sugar. Use an electric hand mixer to whip the cream until medium peaks form.
Once the cake is cool, transfer it to a serving plate. Dust with cocoa powder and top with fresh raspberries. Serve with whipped cream, and enjoy!
∎ Recipe by food photographer, baker, and recipe developer, Sloane Papa.