Spoil Your Lover With A Home Cooked Meal This Season
For Valentine, restaurants may be too crowded for an intimate meal with your loved one, making it the perfect time to have a cosy meal in the comfort of your home. This month of love, we have put together a Valentine’s Day dinner meal plan that will leave you sizzling with desire and make your date one to remember.
Appetiser: Mashed Meaty Potato Pancakes
- 6 cups cold mashed potatoes
- 1 cup all-purpose flour, plus more for dusting
- 1 large egg
- 3 cups ground meat
- 1 medium onion, finely diced
- 1 large carrot, grated
- 1 garlic clove, chopped finely
- 2 tbsp fresh parsley, finely chopped
- ½ cup fine breadcrumbs
- In a large skillet over medium-high heat, add 2 tbsp olive oil and ground meat and saute, breaking it up. Season with 1 tsp salt and a pinch of pepper. Remove to a separate dish.
- In the same skillet, add 2 tbsp oil then add onions and carrots. Stir over medium heat for five minute. Season lightly with salt and pepper. Return meat with juices to the pan.
- Add garlic and chopped parsley, stirring for one minute. Remove from heat.
- Stir together mashed potatoes with egg and flour. Place a rounded ice cream scoop of mixture into a well-floured hand and pat it into a disk. Sprinkle with flour to keep it from sticking to your hand.
- Place 1 tbsp of filling into the centre and pinch the edges together to seal. Dip stuffed pancake in bread crumbs, turning to coat. Pat the stuffed pancake into a flat disk.
- In a large non-stick pan over medium heat, coat the bottom of the pan with oil. Once hot, cook pancakes for 3-4 minutes per side or until golden. Repeat with remaining pancakes adding more oil as needed.
- Remove to a plate lined with paper towels and serve warm.
Main Course: One-pan salmon with roast asparagus
- 400g Irish potatoes, halved if large
- 2 tbsp olive oil
- 8 asparagus spears (Baladi or Mwinika-nguru), trimmed and halved
- 2 handfuls cherry tomatoes
- 1 tbsp balsamic vinegar
- 2 salmon fillets, about 140g/5oz each
- 1 handful basil or scent leaves
- Heat oven to 220C. In an ovenproof dish, toss the potatoes and 1 tbsp of olive oil, then roast for 20 mins until starting to brown. Toss the asparagus in with the potatoes, then return to the oven for 15 mins.
- Throw in the cherry tomatoes and vinegar and tuck in the salmon amongst the vegetables. Drizzle with the remaining oil and return to the oven for 10-15 mins until the salmon is cooked.
- Scatter over the basil leaves.
- Serve everything scooped straight from the dish.