VALENTINE’S Day is on Thursday February 14, and what better way to show your devotion to your partner (or someone you fancy!) than by conjuring up a romantic three-course meal for two – see recipes below! And to help you fund your feast, Pick n Pay is offering The Global Table fans a chance to win a R1000 shopping voucher.
Enter any time between now and Tuesday at noon and you could grab the R1000 prize! The winner will be based on the most original answer as judged by me (Louise) and my Global Table partner in crime (Salvelio). You just can’t be a staff member of Times Media.
And the winning doesn’t end there as a second voucher from Pick n Pay – for R1000 – is also up for grabs! Get your copy of Weekend Post on Saturday February 9 and enter our competition on Page 6 of MyWeekend. Entries close at noon on Tuesday and the winner will be notified the same day.
Both the R1000 voucher winners must be prepared to collect their vouchers from the Times Media offices at Newspaper House, 19 Baakens Street, Port Elizabeth.
Scroll down for recipes!
Dainty dishes to melt hearts
The Global Table asked well-known Nelson Mandela Bay restaurateur John Burger, of Flava in Bain Street, Richmond Hill, to put together a three-course meal that will melt any heart.
A night of romance should not be characterised by a heavy meal, says John. He and his new assistant chef, Jess Flood, who is fresh out of the highly-rated Silwood School of Cookery in the Cape, have chosen three light, lovely courses to delight the senses.
John prepared the starter, main course and heart-revver of a cocktail, while Jess shared her recipe for the fabulous dessert.
If, on the other hand, you don’t quite fancy cooking on the “night of love”, you can also enjoy all three courses at Flava. The restaurant is hosting a three-course Valentine’s dinner on Thursday night, in partnership with The Granary (around the corner in Stanley Street) where additional tables, over and above Flava’s, will also be available.
The dinner will include a choice of three starters, three mains and two desserts at R200 per person. Bookings on (041)811-3528 or 082-666-7098 are essential.
Rose petal sherbet cocktail
200ml Sprite; 200ml lemonade; 500ml sparkling water; 4 tots Malibu; 3 tots rosewater syrup; Ice for serving
Add sliced strawberries, fresh rose petals and fresh mint to the mixture and allow to rest for a few hours. To serve, add a generous amount of ice to a wine glass and fill with the cocktail mix.
Summer melon, blue cheese and carpaccio salad with melon and fig dressing
Fresh salad greens of your choice; rocket; spanspek; watermelon; blue cheese; rosa tomatoes; cucumber; red onion
Layer the above ingredients to your liking; remember to be creative so you can impress your partner with your culinary skills!
Melon and fig dressing
One half spanspek; 3 preserved figs; a hint of honey
Place all of the above in a blender and blend until smooth. Remove and place in a pot; reduce to a silky glazed appearance. Allow to cool, then add generously to the salad and serve.
Cajun, mustard and lemon butter linefish, served with sweet potato, parmesan and basil pesto stacks and baby corn in sun-dried tomato and orange sauce
Linefish (hake, kingklip, Cape salmon or gurnard); 200g butter; 1 tsp Dijon mustard; 1 tsp hot English mustard; 1 tsp wholegrain mustard; honey; Cajun spice; 1 large sweet-potato; thinly sliced parmesan cheese; basil pesto; 1 packet of baby corn; sun-dried tomato pesto; juice and zest of one orange; fresh herbs for garnishing
Fry the linefish in olive oil and a small bit of the butter.
Melt the remaining butter until a thick consistency and add the three mustards, honey and cajun spice (the amount depends on the strength of flavour you desire).
Slice the sweet-potato into rounds and blanch until almost soft. Deep-fry until brown and crispy.
Fry the baby corn until slightly brown but still al dente. Add the sun-dried tomato, zest and juice. Simmer until almost glazed.
Place the linefish on a plate and gently coat with the butter mix.
Stack the sweet potato in layers with the parmesan and pesto.
Toss the baby corn in the sun-dried tomato and orange glaze and plate neatly. Add a wedge of lemon and a generous grind of black pepper. Garnish with fresh herbs.
Rustic berry and rose petal cheesecake
500ml cream; 500ml cream cheese; 1 tin condensed milk; 250g strawberries; 250g blueberries; 1 vanilla pod (scrape out the seeds and use those) zest of 1 lemon; 1 packet tennis biscuits; 250g melted butter; 20g gelatine; 1 tin mixed berry jam; 6 single red roses
Crush the biscuits to a fine crumb. Add enough melted butter to combine the biscuit crumbs and form a solid base. Using your hands gently press the crumbs into the base and sides of a cake tin. Place in the fridge and allow to firm up.
Whip the cream and cream cheese together to a smooth, stiff mixture. Slowly beat in the tin of condensed milk till smooth.
Add the lemon zest and vanilla and mix again.
Pour the mixture into the cake tin and add the blueberries. Scatter them across the top and allow them to sink unevenly. Place in the fridge to set.
Sponge the gelatine in 40ml of water in a small bowl. Set aside.
For the glaze, pour the jam into a pot, add 40ml water and place on a medium heat. Let the mixture reduce to a thicker, “coating” consistency and remove from the heat.
Melt the gelatine by placing the dish into a larger dish with hot water in it. Pour the melted gelatine into the jam mixture and stir.
Pour over the set cheesecake and place back into the fridge to set. Serve with sliced strawberries and garnish with the petals from the roses.
The best part? There’ll be plenty of cheesecake left for the rest of the week!
Pictures: Salvelio Meyer