A romantic dinner for two
- Boil, steam or microwave peas and pepper until just tender; drain, rinse under cold water, pat dry with absorbent paper.
- Heat oil in pan, add duck, and cook skin side down until skin is well browned and crisp. Turn duck, cook on other side for about 5 minutes or until duck is just tender. Remove duck from pan, stand 10 minutes before slicing thinly.
- Combine sake, sauce, sugar and vinegar in a clean pan, simmer, uncovered, about 2 minutes or until sauce is thick and syrupy. Remove from heat, add duck; coat well. Serve duck warm with snow peas, pepper and avocado.
Fish Parcels with Mint Seasoning
Squash and Asparagus in Saffron Butter
- Layer two pastry sheets together, brushing each with butter. Place a fish fillet at a short end, spread fish with mint seasoning, roll pastry, folding in ends to form a parcel.
- Brush with butter, place on a greased oven tray. Repeat with remaining pastry, butter, fish and mint seasoning.
- Bake parcels, uncovered, in a hot oven (around 200°C) for about 15 minutes or until pastry is browned and fish is cooked through.
- Serve with squash and asparagus in saffron butter and lime wedges.
- Cut asparagus into 4cm pieces. Boil, steam or microwave asparagus and squash until just tender.
- Heat butter in a pan, add vegetables and saffron. Stir-fry until heated through. Stir in herbs.
A perfect dessert after the rich entrée and main course. They are as light as air and subtly tangy. Don’t use thin-skinned oranges as the skin may shrivel during cooking.
- Cut the tops off the oranges and scoop out the flesh, creating two orange cups. Microwave the orange flesh for 5 minutes at 600 watts. Strain the juice and set aside.
- Combine the egg yolks, 10 grams of sugar and the sifted flour in a saucepan. Slowly add in the milk and mix well. Heat on low until the mixture starts to thicken. Turn off the heat and mix in the orange curacao.
- Beat the egg whites until white and frothy. Add 30 grams sugar in thirds and continue to beat until stiff peaks form.
- Gently fold the meringue into the egg yolk mixture. Pour into the orange cups. Place them into an oven-safe pan.
- Pour hot water into a baking pan. Place the pan with the soufflés in the centre of the baking pan. Bake for 20 minutes at 200°C. Sprinkle with icing sugar and garnish with a mint leaf.
- Serve with ice cream, sliced orange and mint leaves if desired.