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What better way to show how much you care than a meal cooked with love and served in a beautiful setting.
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Menu
Oysters with Citrus Cream and Caviar
Marinated Moroccan Beef Skewers
Fig, Date and Orange Couscous Salad
Dark Chocolate and Star Anise Mousse
Bubbly with Rose-scented Strawberries and Watermelon |
Setting the scene
- Set the scene for a romantic meal in your own backyard – on the lawn under
a tree or simply on the deck.
- Add an unexpected touch to the traditional dinner setting by pulling out
a low table, a rug and lots of cushions.
- Hang some lanterns to create soft lighting and arrange groups of fresh flowers in different containers.
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Create a blend of essential oils to burn in the background – jasmine, rose, vanilla, patchouli, sandalwood and ylang-ylang are popular choices. Your unique blend can also be a special gift, presented in a small glass bottle decorated with a tassel or ribbon.
Oysters with Citrus Cream and Caviar
We served our oysters with Sturia caviar from Sabato in Auckland but a similar result can be achieved with black fish roe from the supermarket.
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12 fresh Pacific oysters in the half shell
30g caviar
Citrus cream:
½ cup crème fraiche
1 teaspoon orange juice and zest
1 teaspoon lemon juice and zest
1 teaspoon finely chopped fresh
herbs, eg dill and parsley
Sea salt and cracked or freshly ground black pepper
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Combine citrus cream ingredients. Arrange oysters on a platter and enjoy each one with a dollop of citrus cream and a little caviar on top. Serves 2
Cook’s tip: Use utensils made from natural materials, eg pearl or bamboo, for serving caviar, as metals can taint it.
Marinated Moroccan Beef Skewers
Ras el-hanout is a Moroccan spice blend, available from specialist food stores. Moroccan seasoning bought from supermarkets is a good substitute.
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¼ cup olive oil
1 teaspoon grated fresh ginger
1 teaspoon crushed garlic
1 teaspoon cumin seeds
1 teaspoon sweet smoked paprika
1 teaspoon ras el-hanout or Moroccan seasoning
300g beef eye fillet, cubed
6 fresh bay leaves
½ red onion, cut into wedges
½ each red and orange capsicums, cut into cubes
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Combine oil, ginger, garlic and spices and toss with beef cubes. Marinate for at least 30 minutes. Soak 6 wooden satay sticks in water.
Thread bay leaves, onion, capsicums and beef on to skewers and brush the vegetables with excess marinade. Grill or barbecue 3-4 minutes each side. Makes 6
Fig, Date and Orange Couscous Salad
Serve the beef skewers on a bed of this wonderful Moroccan-inspired combination. It tastes best eaten freshly made while the couscous is still slightly warm but much of the prep can be done ahead and leftovers are still good the next day.
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1 cup couscous
1 cup boiling water
2-3 tablespoons olive oil
½ cup nuts, eg cashews, almonds
½ teaspoon fennel seeds
½ teaspoon coriander seeds
1 orange
6-8 dates, chopped
3-4 dried figs, sliced
Sea salt and cracked or freshly ground pepper
Dressing:
¼ cup orange juice
2 tablespoons olive oil
1 tablespoon honey |
Place couscous in a large bowl, pour water over, cover and stand 5 minutes then fluff up with a fork.
Heat olive oil in a shallow pan and toast nuts and seeds until golden and fragrant. Peel orange, removing all pith, and chop flesh into bite-sized pieces.
Combine couscous, nuts and seeds, orange and dried fruit. Season with salt and pepper. Mix dressing ingredients together and toss through the warm couscous. Serves 2 (with leftovers)
Dark Chocolate and Star Anise Mousse
This recipe makes more than is needed for two so keep leftover desserts in the fridge for a treat the next day. Liquorice, served on the side, complements the anise flavour. We used Menozzi de Rosa brand from Sabato in Auckland.
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200g dark chocolate
3 eggs (room temperature), separated
¾ cup cream (room temperature)
40ml Baileys, Kahlua or brandy
½ teaspoon ground star anise
Liquorice sticks to serve
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Melt chocolate in a double-boiler or in the microwave on medium power until smooth. Cool slightly then whisk in egg yolks, cream, liqueur and spice.
Beat egg whites until firm then fold into chocolate mixture until evenly combined. Pour mousse into serving glasses and refrigerate until set, at least 2 hours. Serve with liquorice. Serves 4-6
Bubbly with Rose-scented Strawberries and Watermelon
A fruity swizzle stick is a fun way to enhance a glass of sparkling wine.
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4 strawberries, cut into quarters
Small piece of watermelon, peeled and cubed
2 teaspoons rose water
2 tablespoons water
Chilled sparkling wine or Champagne |
Toss strawberries and watermelon in combined rose water and water then thread on to small wooden skewers.
Place in glasses and slowly pour in chilled bubbles (if you do this too fast, the wine will froth out of the glass). Makes 4 skewers
Web Exclusive Recipe: Caramel Nut Fudge
This irresistible sweet treat is really a cross between fudge and nougat. It contains egg whites, which are “cooked” as hot toffee is beaten into them.
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2½ cups sugar
¾ cup water
Pinch of salt
2 egg whites
50g butter
1 cup toasted nuts, eg hazelnuts, almonds, pistachios (one type or a mixture) |
Lightly oil a shallow 20cm square tin.
Place sugar, water and salt in a medium saucepan and stir over heat until sugar has dissolved. Bring to the boil and boil until pale golden, 15-20 minutes. To prevent crystallisation, periodically brush around the side of the pan with a pastry brush dipped in water.
Meanwhile, beat egg whites with an electric beater until thick and glossy. When caramel is ready, carefully pour it into egg whites in a thin stream while continuing to beat. Stir in butter and nuts until butter has melted then quickly spread evenly in prepared tin. Leave to cool and set before cutting into small pieces. Fudge will keep for at least a week in an airtight container.
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Make ahead:
In the morning: Prepare citrus cream, cover and chill. Combine beef with marinade and refrigerate. Make chocolate mousse and place in fridge to set.
A few hours ahead: Thread meat and vegetables on to skewers and return to fridge. Toast nuts and spices for salad and prepare dressing, orange and the dried fruit.
1 hour ahead: Prepare couscous and combine with other salad ingredients. Prepare strawberry and watermelon sticks; keep chilled.
30 minutes ahead: Take skewers from fridge so meat returns to room temperature before cooking. |
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What to drink
Dunk the strawberry and watermelon skewers in a glass of ice-cold Lake Chalice Cracklin’ Rosie NV ($15) to bring out the crisp, zesty fruit flavours of this sparkling rosé.
The oysters shout out for Nobilo Méthode Traditionnelle 2005 ($23).
Try something a little different with the Moroccan beef and couscous, and sip a glass of delicious Okahu Estate Pinotage 2008 ($29).
A snifter of Morris Liqueur Tawny Port ($19) will be lovely with the chocolate mousse – the perfect finish to a fabulous feast for two.
Yvonne Marie Lorkin
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Photographed at Alberton historic homestead in Mt Albert, Auckland, (09) 846 7367. Flowers provided by the National Flower Promotion Group. Moroccan brass pendant, red Chinese ceremonial drum, metal and wood coffee table, pewter dish, brass vase, cushions and rugs from Bashford Antiques, (09) 361 5142; cushions, suzani throw, smaller pewter plates, silver spoons and French glasses (used for dessert) from Madder & Rouge, (09) 522 1062; Canton box, Claude blue jug, Celtic candle holder (12cm, used for nuts), engraved blue plate, Misali votive candle, Ashbrook candle holder, Moroccan glasses, red napkins and green hanging lights from Freedom, 0800 373 336; pearl spoon (used for caviar) from French Country Collections, 0800 503 500; large silver platter, decorative bottle, silver teapot, glasses (used for bubbly), oval dish (used for couscous), model’s dress, jewellery and scarf from Republic Home, (09) 361 1137; bottle (used for essential oil) and blue and white plates from Spotlight stores.
Story: Jo Wilcox
Photographs: Kelley Eady Loveridge
Stylist: Claudia Kozub
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