Love on a Plate

Nothing says, “I love you!” like a meal made from the heart. This month of love, we have put together a great and easy menu that will be quick, easy and impressive for that special person in your life. Paired with your favourite wine, this meal will be food for your soul.

Brown Butter Chargrilled

Prawns

*Courtesy of www.delicious.com.au

Ingredients:

• 12 large king prawns, peeled, butterflied (tails intact).

• 2 tablespoons extra virgin olive oil.

• 125g unsalted butter, chopped.

• 10 curry leaves.

• Juice of 1 lemon.

• 1 ½ tablespoons brown mustard seeds.

Turmeric Pickle

• 100g turmeric, peeled, thinly sliced

• 1/4 cup castor sugar

• 1/4 cup white vinegar

Instructions

• For turmeric pickle, place turmeric in a heatproof bowl and set aside.

• Place sugar and vinegar in a small pan over medium heat, stirring until sugar dissolves.

• Bring to the boil, then remove from heat and pour over turmeric. Set aside to cool. Toss prawns with oil and season.

• Heat a chargrill pan over high heat. Cook prawns, turning, for 3-4 minutes until just cooked through. Place on a serving platter.

• Melt butter in a saucepan over medium heat. When the butter starts to foam, add curry leaves and cook for 2 minutes or until butter has browned and curry leaves are crisp.

• Stir in lemon juice and mustard seed, then pour over prawns. Spoon turmeric pickle over prawns and serve.

Tuscan Chicken in Parmesan Cream Sauce

*Courtesy of www.thecookierookie.com

Ingredients:

For the chicken:

• 4 large chicken breasts lightly pounded to even thickness.

• 1 teaspoon Italian herbs.

• Salt and pepper.

• 4 tablespoons flour.

• 3 tablespoons grated parmesan cheese.

• 2 tablespoons butter.

For the Sauce

• ¼ cup Butter.

• 4 garlic cloves minced.

• 1 cup sun-dried tomatoes drained and rinsed.

• 1 tablespoon flour.

• ½ cup heavy cream.

• 1 cup low sodium chicken broth.

• ½ cup parmesan cheese grated or hand shredded.

• 1 teaspoon Italian herbs.

• ¼ teaspoon black pepper.

• 1 cup baby spinach chopped.

• Fresh parsley for garnish.

Instructions

• Season each side of each pounded chicken breast with Italian seasoning and salt and pepper.

• Combine flour and grated parmesan in a shallow bowl. Dredge each chicken breast in the flour mixture, coating both sides.

• Heat a large skillet over medium high heat. Add the 2 tablespoons butter and stir/ melt. Cook the chicken (in batches if necessary) for 4 to 5 minutes per side or until its fully cooked (165°C in the center and no longer pink) and browned on both sides.

• Remove from the skillet and place on a plate.

• Cover with foil. Wipe the skillet clean and return the skillet to medium high heat and add the remaining ¼ cup butter.

• Use a wooden spoon to scrape the bottom of the pan as the butter melts. The brown bits hold a lot of flavor, so no need to remove.

• Add the garlic and sun-dried tomatoes and cook for 1 to 2 minutes or until fragrant.

• Whisk in the flour and allow to thicken for approximately 1 minute.

• Whisk in the heavy cream, chicken broth, parmesan cheese, Italian seasoning, and pepper. Stir to combine. Add the spinach and reduce heat to simmer.

• Allow to cook until the sauce slightly thickens and the spinach wilts. Add the chicken back into the skillet and turn to coat in the sauce.

• Allow to simmer until the chicken is heated through, 2 to 3 minutes.

• Garnish with fresh parsley. Serve with rice or couscous.

Chocolate Soufflé with Chocolate Sauce

*Courtesy of www.taste.com.au

Ingredients:

• 60g butter.

• ¼ cup plain flour.

• 1 cup milk.

• 1 teaspoon vanilla extract.

• 175g dark chocolate (70% cocoa solids), finely chopped..

• 5 egg yolks

• 50g castor sugar.

• 1 tablespoon Grand Marnier (Orange Liqueur).

• 6 egg whites. Double cream, to serve

Chocolate sauce:

• ¼ cup brown sugar.

• 1 cup pouring cream.

• 40g butter.

• 180g dark chocolate (70% cocoa solids), finely chopped.

Instructions:

• Preheat oven to 200°C. Butter 8 x 150ml soufflé or ovenproof dishes.

• Melt butter in a heavy-based saucepan over low-medium heat, stir in flour and cook for a few seconds. Remove from heat. Gradually whisk milk and vanilla into flour mixture until smooth. Add chocolate and whisk until melted. Do not worry if the mixture separates a little.

• Using an electric mixer, whisk yolks and half the sugar until thick and pale.

• Add chocolate mixture and liqueur. Stir well.

• Using an electric mixer, whisk whites and a pinch of salt to soft peaks. Gradually add remaining sugar and whisk to stiff peaks. Carefully fold whites into chocolate mixture in 2 batches until just combined.

• Spoon into dishes (mixture will fill dishes) bake for 16 to

18 minutes or until puddings are well risen.

• For sauce, combine ¼ cup water, sugar, cream and butter in a small pan. Stir over medium heat until sugar dissolves. Stir in chocolate until melted. Serve puddings immediately with chocolate sauce and double cream passed separately to spoon into the centre.