Cook this fresh and healthy Valentine’s Day feast for your loved one and feel on cloud nine!
Are you are a total Valentine’s Day nut – going the whole hog with Champers, flowers and love letters? Or more of a reluctant romantic – just a card on the pillow will do? Either way, a delicious 3-course dinner for two and a couple of candles is always appreciated! This easy to prepare menu sings fresh and fragrant and with no gluten or dairy, it’s super healthy, too!
See the gallery for recipes by author of ‘Asia Light’, Ghillie James
1/2 large red chilli, finely sliced (add seeds for fire!)
1/2 tsp caster sugar
1 lime, juice
2 tsp fish sauce
300g large prawns, cooked, peeled and halved lengthways
150g pomelo flesh
4 cherry tomatoes, halved
1/2 small bunch coriander, torn
1 tbsp chopped mint leaves
1 tbsp roasted peanuts, chopped
2 tsp toasted shredded coconut
In a bowl mix together the chilli, caster sugar, lime juice and fish sauce. Add the prawns, torn up pomelo flesh, tomatoes, herbs, peanuts and coconut. Mix together, then chill in the fridge for up to an hour, before tossing and serving on to plates.
2 portions of salmon fillet, preferably from New Zealand
1 clove garlic, peeled and grated
1 inch piece ginger, peeled and grated
1 tsp sweet chilli sauce (look for a GF variety if needed)
1 tbsp tomato ketchup
1 1/2 tbsp lime juice
2 tsp Chinese rice wine
1 1/2 tbsp soy (or tamari if GF)
finely chopped spring onion to garnish
In a pan, combine all the ingredients apart from the salmon and spring onion. Bring up to a simmer, then turn off the heat and leave to cool. Put the salmon into an ovenproof dish and pour over the sauce. Using a spoon turn the fish over in the sauce. Leave to marinade in the fridge for up to 2 hours. Preheat the oven to 200c. Take the salmon from the fridge and bake for 10-15 minutes or until the salmon is just cooked through. Serve, scattered with the spring onion with steamed or stir-fried baby pak choy and brown rice or noodles.
A light and airy mousse, subtley flavoured with sea salt Sounds weird but tastes amazing, especially if topped with a scattering of toasted chopped hazelnuts or sweet honey almonds and a few flakes of salt. If you don’t like seasalt then buy another flavour such as orange, mint or coffee.
60g dark chocolate flavoured with sea salt flakes – a few companies sell this such as Lindt, Anjili chocolate and Whittakers.
2 eggs separated
a few toasted Hazelnuts or sweet roasted almonds, chopped
a few grains of good quality sea salt
Melt the chocolate, until very nearly melted. You can do this the traditional
way, in a heatproof bowl over a pan of gently simmering water or on a low heat in the microwave (but take it out before it has finished melting as it will keep on cooking). Once off the heat, leave for a few minutes, to finish melting completely.
Meanwhile whisk the egg whites till they form stiff peaks.
Using a small balloon whisk or wooden spoon, beat the egg yolks into the melted chocolate (don’t worry if the mixture stiffens slightly). Then beat in one third of the egg white. Fold in the remaining egg white using a large spoon, until the egg white is just mixed in (go gently – try not to knock all the bubbles out!). Pour the mousse into small bowls, teacups or glasses. Chill for at least 2 hours or overnight. Serve with a little more sea salt on top.
Lead image by Noithatnghiduong