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A voluptuous Valentine’s dinner for two
publication date: Feb 29, 2012
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author/source: Fiona Beckett
This is an unashamedly lewd, messy dinner which can (and should) be eaten with your fingers. Obviously you won’t want to make all of it - there are vegetarian, fishy and meaty options - but you should be able to put the whole thing together for a tenner a head which is a lot cheaper than going out to a restaurant. Asparagus with lemon and butter dip Serves 2 250g asparagus Plunge the asparagus in a sink or bowl of cold water and give it a good shake to clean. With a sharp knife cut off the tough end of the stalk (about 1/3 of the way up the spear) Lay the spears in the top of a steamer and steam for 4 minutes or until you can easily insert a sharp knife into the stalks. Alternatively lay them in a microwaveable dish with a couple of tablespoons of water, cover with a damp piece of kitchen towel (just soak it under a running tap and lay it carefully over the dish) and microwave on high for about 3 1/2 minutes. Meanwhile melt the butter gently in a saucepan and stir in the lemon juice. Pour into a bowl and dunk the asparagus spears as you eat them. Serves 2 1 camembert in a wooden box Heat the oven to 200°C/400°F/Gas 6. Remove any plastic wrapping from the cheese and replace it in the box. Rub the cut sides of the garlic over the surface of the cheese. Stab a few holes in the top of the cheese and replace the lid. Bake for about 25 minutes until molten. Serve with crusty bread, breadsticks and, if you’re feeling particularly sinful, boiled baby new potatoes to dunk in it. Serves 2 8 large raw prawns with their shells on Have everything ready before you start. Rinse the prawns. Heat a wok, add the oil then add the butter. As soon as the foaming has died down chuck in the prawns, garlic and chilli flakes if using and stir fry for about 2 minutes until the prawns are hot through and have turned completely pink. Add a good squeeze of lemon to the pan, stir in the chopped parsley and serve with crusty bread. You may want to put a small bowl of water on the table to rinse your fingers in between each prawn. On the other hand you may just want to lick your fingers . . . Serves 2 350-400g meaty pork spare ribs*, ideally cut into short lengths Preheat the oven to 190°C/375°F/Gas 5. Pour the oil into a small roasting tin or baking dish, add the ribs and turn them in the oil. Roast for 30 minutes, turning them half way through. Just before the initial cooking time is up put the soy sauce in a saucepan with the grated ginger, garlic and honey and hot sauce if you like it and heat gently until the honey has melted. Take the ribs out of the oven, pour off the fat (into a bowl rather than down the sink) and pour over the sauce making sure the ribs are well coated. Turn the oven down to 180°C/350°F/Gas 4 and return the ribs to the oven for another half hour. Take them out and turn them every 10 minutes spooning over the sauce and adding a spoonful of hot (boiled) water if the sauce seems to be sticking. Serve in bowls with a bowl of warm water and plenty of paper towels. TOP TIPS Serves 2 2 little gem lettuces Serves 2 A small carton of ripe, firm strawberries (about 225g) Break the chocolate into a small bowl and perch it over a saucepan with a little boiling water in the base. Make sure the bottom of the bowl doesn’t touch the water. Stir the chocolate until it melts. Lay a piece of greaseproof paper or lightly greased foil on a baking tray or large plate that will fit in the fridge. Pick up a strawberry by the stalk and dunk it in the chocolate about half to two thirds up the fruit so you leave some red showing. Lay it on the paper or foil. When you finish the strawberries chill them for 20-30 minutes in the fridge. Lick the bowl. TOP TIPS * Look for this in the baking section. It’s a lot cheaper than good quality eating chocolate |
