a Dish that will have your partner eating out of your hand...
One of the greatest wonders of the creation is that the human being is surprisingly adaptable. For those who have returned to the office with a heavy heart after undoubtedly an exciting Christmas holiday period - we once again have something exciting to look forward to. As you probably know very well, Valentine's Day is just around the corner and could pose a new challenge to your creativity, originality and sense of adventure.
If like us, (Cecile and Waldie here at Rustenburg Herald) who have just sent the last of the kids off to university/college, perhaps this year's Valentine's Day offers the ideal opportunity to blow new life into your marriage or relationship. We have asked Ilze and her team at Proviant Restaurant how they are planning to spoil Valentine's couples this year, or what they would suggest to surprise your partner on a home-cooked but special Valentine's meal this year? Ilze's suggestion was French Lamb cutlets served with minted pea puree, garlic potato dauphinoise, roasted vine tomato & fresh juice...
If going out to a restaurant for Valentine' Day is somewhat "been there, done that", this year, why not try this at home?
French Lamb cutlets served with minted pea puree, garlic potato dauphinoise, roasted vine tomato & fresh juice...
Minted Pea puree:
25g butter
1 small onion - finely chopped
600g frozen peas
125ml vegetable stock
Small hand full of fresh mint
Method:
Melt the butter in a medium sized saucepan over a medium heat.
Add the onion and cook until softened.
Add the peas and the vegetable stock and turn op the heat until the peas have thawed and are not.
Reduce the heat and simmer for 5 minutes.
Blend until smooth puree.
Garlic Potato Dauphinoise
1 Kg potatoes - peeled and placed in a bowl of water to prevent browning
4 cloves of garlic
500ml double cream
Salt & pepper
Method:
Preheat oven to 160°C
Slice the potatoes 3mm thick and place in a bowl.
Trim the ends off the garlic and grate until a paste is left behind. Place in the bowl with potatoes.
Season with salt & black pepper.
Pour cream over potatoes and mix well again.
Place the potato slices in the dish. Press the potato down with the back of a spoon or your hands to form a solid layer. Top up with more cream if needed.
Place in the oven and bake for 1-1½ hours or until completely tender.
French Lamb cutlets:
Ask your butcher for French lamb cutlets.
Coat your cutlets with olive oil, and then rub coarse black pepper and salt.
Seal/brown your cutlets in a skillet/heavy based pan, and allow to rest.
Plate as you please and serve!
