ROMANTIC VALENTINE'S DAY DINNER RECIPES

Pull out the Italiano flavours for a romantic dinner for two this Valentine’s Day (or any special night!)

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SHERRY CITRUS SANGRIA
Total time: 15 mins
Servings: 4-6

INGREDIENTS
1 bottle (750ml) Sauvignon Blanc wine
½ cup dry sherry
1/3 cup simple syrup
1/3 cup + 1 tbsp orange liqueur
1 grapefruit, sliced
1 orange, sliced
2 naartjies or mandarins, sliced
Handful fresh mint leaves

METHOD
1. Make simple syrup by boiling one part water and one part white sugar in a small pot, stirring constantly until a syrup forms.
2. Combine wine and sherry.
3. Add simple syrup to taste (more for a sweeter drink and less for a more tart drink).
4. Stir in orange liqueur and decant into a jug. Add citrus fruit slices and mint leaves. 4. Leave to infuse for 2 hours (or overnight for best results).
5. Serve over ice.

MULLED APPLE PUNCH
Total time: 15 mins
Servings: 4

INGREDIENTS
1L clear apple juice
3 Tbsp brown sugar
3 sticks cinnamon
5 cardamom pods, bruised
4 slices fresh ginger
½ cup white rum (optional)

METHOD
1. Combine ingredients (except the rum) in a pot.
2. Simmer for 8-10 minutes.
3. Remove and stir through rum, if using.
4. Serve warm or refrigerate to serve cold.



WHIPPED FISH SPREAD
Total time: 25–30 mins
Serves: 2

INGREDIENTS
500g haddock
3 cloves garlic, chopped
1 cup vegetable oil
2 potatoes, cooked and grated
½ cup plain yoghurt or sour cream
Grated peel and juice of 1 lemon
2 Tbsp chopped fresh parsley
Salt and black pepper
Chopped spring onion and chilli flakes, for serving (optional)
Crusty bread or crackers, for serving

METHOD
1. Steam fish in a colander over a pot of simmering water for 6–8 minutes. Set aside to cool. 

2. Add fish to the bowl of a mixer fitted with a paddle attachment. Whip at low speed for a few minutes until the fish has flaked.
3. With the mixer still running, add the garlic and half the oil in a thin, steady stream.
4. Add the potatoes and mix while adding the remaining oil.
5. Now whip the mixture on high speed until light and fluffy.
6. Fold through the yoghurt or sour cream, lemon peel and juice and parsley. Season to taste.
7. Garnish with spring onion and chilli flakes, if you like, and serve with crusty bread or crackers.



BURNT BUTTER PASTA WITH BLISTERED TOMATOES
Total time: 15–30 mins
Serves: 2

INGREDIENTS
6-8 sheets lasagne
3 Tbsp butter
2 cloves garlic, crushed
2 Tbsp flour
2 cups milk
Salt and black pepper
Olive oil, for drizzling and frying
1 punnet cherry tomatoes
Handful fresh sage or thyme, plus extra for garnish

¼ cup breadcrumbs

METHOD
1. Cook lasagne in boiling salted water for 5-6 minutes until tender.
2. Transfer lasagne sheets to a plate and drizzle with oil.
3. Heat butter and garlic in a medium-size pot until the butter starts to turn a light brown colour and smells slightly nutty.
4. Remove from the heat and vigorously whisk in flour until smooth and lump-free.
5. Place the pot back on the heat and add ½ cup milk, whisking until the sauce starts to thicken.
6. Repeat the process with the remaining milk and cook for 6-8 minutes or until you have a silky-smooth sauce. Season well.
7. Heat 2 Tbsp oil in a large pan and fry tomatoes for 4-5 minutes until blistered. Toss through the herbs and season.
8. Toast breadcrumbs in a little oil or butter in a pan over medium heat, stirring, for about 5 minutes.
9. Arrange lasagne on serving plates, drizzle with burnt butter sauce and top with blistered tomatoes. Garnish with sage or thyme and sprinkle with toasted breadcrumbs.



ARANCINI WITH CHEESE & BACON
Total time: 45 mins
Makes: 10-12

INGREDIENTS
2 cups cooked rice, cooled
1 cup grated mozzarella or cheddar cheese
½ packet (100g) bacon bits, fried until crispy
2 Tbsp chopped fresh basil
2 cups breadcrumbs
1 cup flour
2 eggs, whisked
Cooking oil, for deep-frying

METHOD
1. In a large bowl, combine the rice, cheese, bacon and basil.
2. Roll tablespoons of the mixture into balls and place onto a lined baking tray.
3. Chill in fridge for 30 minutes.
4. Place breadcrumbs, flour and egg into three separate bowls.
5. Coat each rice ball in flour, then egg, then breadcrumbs.
6. Heat oil in a large pot. Deep-fry rice balls in batches for 4–6 minutes, until golden.
7. Drain on paper towel and serve while still hot.

FRESH HERB AND MUSHROOM RISOTTO
Total time: 40 mins
Serves: 2

INGREDIENTS
¼ cup vegetable oil
1 punnet (250g) portobellini or button mushrooms, sliced
1 punnet (150g) exotic mushrooms (optional)
3 Tbsp butter
1 onion, chopped
3 cloves garlic, chopped
Handful fresh sage (or any other fresh herb such as thyme, parsley, rosemary or basil)
2 cups white or arborio rice
¼ cup white wine (optional)
1L vegetable stock
½ cup cream
2 Tbsp fresh thyme
Salt and black pepper
¼ cup grated parmesan cheese

METHOD
1. Heat half the oil in a large pan over high heat.
2. Fry the exotic mushrooms (if using) for 4–5 minutes until lightly golden. Remove and set aside.
3. Add the remaining mushrooms and cook for 6–8 minutes. Remove and set aside.
4. Turn down the heat to medium and add the remaining oil and butter.
5. Add the onion and fry for 5 minutes, until translucent.
6. Add the garlic and herbs, and cook for 3–5 minutes more, until the onions are lightly golden. Remove the herbs and discard.
7. Add the rice and toast for 2–3 minutes, stirring constantly.
8. Pour in the wine and cook for 5–6 minutes. Use a wooden spoon or spatula to scrape off any bits stuck to the bottom of the pan.
9. Add a cup of stock and cook over a low heat, for 8–10 minutes or until all stock has been absorbed.
10. Repeat with the remaining stock, a cup at a time, stirring constantly between cupfuls.
11. Once rice has cooked, stir through the cream, mushrooms and thyme.
12. Season well.
13. Remove from heat and stir through parmesan to serve.

Photos and recipes: Fresh Living Magazine