For the special one in your life, this is more than about scoring brownie points (or getting lucky). And the world’s greatest chefs agree – the secret ingredient really is love, writes Ant Ellis.
Something that really makes me happy is seeing dudes like me getting their hands dirty in the kitchen. Yeah, yeah – they can all braai. But sadly, many of us can’t do much better than the occasional slice of avo toast or air-fried fish fingers. So here’s the deal, boys: It’s time to step up. This Valentine’s Day you’ll be grabbing a frilly apron, letting what’s left of your hair down and fixing a kick-ass three-course meal for your one and only. Ladies, give these recipes immediately to your husband or boyfriend (or the nearest available kitchen-phobic chucklehead) and kick up your feet with a glass of ice-cold prosecco. It’s payback time.
Guys, relax. We’re not going from zero to masterchef here. I’ve created and tested each of these dishes for three things – simplicity of ingredients and cooking method, speed, and of course, maximum flavour. You should have no problem finding any of the ingredients, or the equipment you need, in your own kitchen. Each of these recipes feed four.
The Simplest Summer Salad
Sweet, peppery and creamy with a zesty vinaigrette. You’ve got this.
Salad
- 1 ripe mango, peeled and cut into slices
- 1 large ripe avocado, halved, sliced and deshelled
- 1 cup rocket leaves
Citrus Dressing
- 1/4 cup lime, lemon or orange juice, freshly squeezed
- 1 tbsp olive oil
- 1 tsp sugar
- pinch of chilli flakes
- pinch of salt
- freshly ground black pepper
This couldn’t be easier. Peel the mango, then carefully slice around the pit, opening the angle of your knife when you feel resistance – then cut the cheeks into slices. To get your avo flesh out perfectly, half the avo lengthways, remove the seed and then gently cup each avo half in your hand, run the tip of your knife through the flesh at 5mm intervals across the longest length. Using a tablespoon along the inside of the skin, scoop out the slices. Arrange the mango, avo and fresh rocket leaves in a bowl and dress with vinaigrette before serving.
Level it up: Add a sprinkling of pomegranate rubies or paper-thin slices of red onion.
Wham-bam Thai Fish Curry with Pineapple
Here’s the proof that so often just a few ingredients can really deliver.
- 250g hake fillet, cut into cubes
- 1 large pineapple, peeled and blended to a pulp in a blender (a 400g tin of crushed pineapple, drained, will work)
- ½ white onion, chopped
- 1 can coconut milk
- ½ red pepper, deseeded and cut into strips
- 1 tablespoon Thai red curry paste
- 1 tablespoon fish sauce
- chopped coriander leaves to garnish
In a tablespoon of sunflower oil in a large pan, lightly fry onion. Add pineapple, coconut milk, red pepper, curry paste and fish sauce, combine over medium-high heat. Reduce heat to medium, add fish. Cook for 5 minutes or until fish is cooked through. Serve with Basmati rice (just follow the instructions on the packet and you won’t go wrong), topped with coriander leaves.
Level it up: Garnish with fresh red chilli and a squeeze of fresh lime juice. If you prefer, substitute fish with prawns or cubed tofu.
3-ingredient Lemon Pudding
This really is as foolproof as it gets. Don’t let me down.
- 250ml whipping cream
- 1 can sweetened condensed milk
- juice of 3 lemons, and the zest of 2
- lemon zest from 1 lemon to garnish
Whip cream until thickened but not stiff. Add condensed milk to a bowl and mix in lemon juice with grated zest. Fold in whipped cream – do not stir or mix heavily – use broad, sweeping strokes. Portion equally into glasses and chill. To serve, top with fresh berries, grated zest or your favourite fresh fruit. *
FOR MORE INFO:
Talk to me at ant@rockthekitchen.co.za.